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Survival of foodborne pathogens on stainless steel soiled with different food residues

Food Science and Biotechnology volume 29, pages 729–737 (2020)Cite this article

Abstract

Insufficient and ineffective cleaning practices can cause food residues to remain in kitchen and can facilitate bacterial attachment and persistence by protective films. The present study investigated the survival of five major foodborne pathogens on stainless steel coupons, in the presence of cooked rice, whole eggs, and soymilk. Foodborne pathogens showed different survival rates by desiccation and disinfection depending on food residues. Overall, the pathogens showed stronger survival than the control at 0.13–3.97 log CFU/coupon with 5% residues, and at 0.75–5.29 log CFU/coupon with 50% residues. Staphylococcus aureus was not affected by the food residue with showing the least difference in concentration, while Escherichia coli O157:H7 showed the most significant increase by food residue. The cells with cooked rice were observed using FE-SEM, and demonstrated bacterial binding or embedment. All results suggest that food safety can be practically ensured by food residue types and appropriate cleaning and disinfectants.

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Acknowledgements

This research was funded by a research grant from the Korea Food Research Institute under Grant E0142102-03.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea

    Sung-Min Lim & Hyun-Dong Paik

  2. Department of Food Biotechnology, Korea University of Science and Technology, Daejeon, 34113, Republic of Korea

    Eun Seob Lim & Joo-Sung Kim

  3. Department of Food and Nutrition, Gyeongsang National University, 501 Jinjudae-ro, Jinju, Gyeongsangnam-do, 52828, Republic of Korea

    Ok Kyung Koo

  4. Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Gyeongsangnam-do, Republic of Korea

    Ok Kyung Koo

  5. Research Group of Food Safety, Korea Food Research Institute, Wanju-gun, Jeollabuk-do, Republic of Korea

    Joo-Sung Kim

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  1. Sung-Min Lim
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Correspondence to Ok Kyung Koo.

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Lim, SM., Lim, E.S., Kim, JS. et al. Survival of foodborne pathogens on stainless steel soiled with different food residues. Food Sci Biotechnol 29, 729–737 (2020). https://doi.org/10.1007/s10068-019-00705-6

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  • DOI: https://doi.org/10.1007/s10068-019-00705-6

Keywords

  • Foodborne pathogens
  • Food residues
  • Disinfectant
  • Cross-contamination
  • Stainless steel