Viability and surface properties of spores subjected to a cleaning-in-place procedure: consequences on their ability to contaminate surfaces of equipment

Food Microbiology
C FailleYannick Lequette

Abstract

This study was designed to evaluate how conditions encountered by spores during cleaning-in-place (CIP) procedures affected their surface properties, their viability and ability to contaminate materials. Spores from five Bacillus cereus strains were treated with NaOH at high temperature. Results revealed that high temperatures (exceeding 60 degrees C) and NaOH concentrations (over 0.5%) were required to significantly decrease spore viability (3-5log decrease). In these conditions, modifications were also clearly observed by microscopy to various surface structures of spores (appendages, exosporium, and especially to the hair-like nap) but also to their coat. Therefore, the ability of culturable spores to adhere decreased for the majority of strains tested. We then demonstrated that spores in suspension in NaOH could adhere to surfaces of a CIP rig and that the contamination level was controlled by flow pattern. Consequently, re-adhesion along the processing line might occur during CIP procedures and this phenomenon must be taken into account when defining cleaning strategies.

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Citations

Dec 19, 2013·Archives of Microbiology·Elena VenirMara Lucia Stecchini
Dec 3, 2014·International Journal of Food Microbiology·Laure PujolJeanne-Marie Membré
Jan 8, 2013·International Journal of Food Microbiology·Hun-Gu SagongDong-Hyun Kang
Mar 30, 2016·Colloids and Surfaces. B, Biointerfaces·Christine FailleFarzam Zoueshtiagh

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