Microwave vacuum drying of dairy cream: Processing, reconstitution, and whipping properties of a novel dairy product.

Traditional ways to preserve cream involve processing it into butter, butter oil, or frozen storage. These technologies do not preserve the unique functionality of cream with respect to whipping or processing into butter. In this work, microwave vacuum drying (MVD) was investigated as a method to manufacture dehydrated cream. Dehydrated cream microstructure, color, and free fat were evaluated using scanning electron microscopy, colorimetry, and solvent extraction, respectively. Effects of homogenization on reconstituted cream microstructure and functionality were investigated using confocal laser scanning microscopy, color, particle sizing, and texture analysis of whipped cream. Reconstituted MVD cream whipped faster, and the whipped cream was more cohesive and firmer when 2-step homogenization at 3.5/7 MPa was used. Fat globules in reconstituted MVD cream were covered by phospholipids, explaining MVD cream's similar functionality compared with pasteurized cream. These results may foster the development of novel shelf stable and highly functional dairy products using MVD.

Functionality of pea protein isolate solutions is affected by reconstitution conditions.

Pea protein isolate (PPI), a high-concentration protein ingredient derived from peas, is increasingly utilized in food applications, including beverages, meat or dairy alternatives, and baked goods. The protein extraction process typically used to manufacture PPI renders the protein highly denatured, which can have a negative impact on its functionality. Therefore, it is critical to understand how to prepare and utilize PPI to maximize its functionality. The current study evaluates the effect of select reconstitution conditions on the structure and functionality of PPI, across a range of protein concentrations (4%-10%) relevant to a variety of food applications. Temperature during reconstitution with water and hydration time impacted both protein hydration and its functionality. Increasing reconstitution temperature from 20 to 60°C and increasing hydration time from 10 to 40 min decreased PPI particle size in solution and increased PPI solubility. Viscosity of PPI solutions also increased with mild heating and longer hydration time, whereas their flow behavior was highly dependent on protein concentration. Experimental data demonstrates that reconstitution conditions have a significant impact on PPI functionality. These findings can help food formulators develop high-quality food products that utilize PPI as a functional ingredient. PRACTICAL APPLICATION: Protein in commercially available pea protein isolates (PPIs) is usually highly denatured, and thus, it is important to find ways to maximize its functionality in practical applications. The findings of this study inform food scientists how to leverage PPI at various protein concentrations with optimal reconstitution conditions to develop high-quality products. Generally, mild heating and longer hydration times improve PPI functional performance.

Blue 405 nm LED light effectively inactivates bacterial pathogens on substrates and packaging materials used in food processing.

This study investigates the antimicrobial effectiveness of 405 nm light emitting diodes (LEDs) against pathogenic Escherichia coli O157:H7, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella Typhimurium, and Staphylococcus aureus, in thin liquid films (TLF) and on solid surfaces. Stainless steel (SS), high density polyethylene (HDPE), low density polyethylene (LDPE), and borosilicate glass were used as materials typically encountered in food processing, food service, and clinical environments. Anodic aluminum oxide (AAO) coupons with nanoscale topography were used, to evaluate the effect of topography on inactivation. The impact of surface roughness, hydrophobicity, and reflectivity on inactivation was assessed. A 48 h exposure to 405 nm led to reductions ranging from 1.3 (E. coli) to 5.7 (S. aureus) log CFU in TLF and 3.1 to 6.3 log CFU on different solid contact surfaces and packaging materials. All inactivation curves were nonlinear and followed Weibull kinetics, with better inactivation predictions on surfaces (0.89 ≤ R2 ≤ 1.0) compared to TLF (0.76 ≤ R2 ≤ 0.99). The fastest inactivation rate was observed on small nanopore AAO coupons inoculated with L. monocytogenes and S. aureus, indicating inactivation enhancing potential of these surfaces. These results demonstrate significant promise of 405 nm LEDs for antimicrobial applications in food processing and handling and the healthcare industry.

Mechano-Bactericidal Surfaces: Mechanisms, Nanofabrication, and Prospects for Food Applications.

Mechano-bactericidal (MB) nanopatterns have the ability to inactivate bacterial cells by rupturing cellular envelopes. Such biocide-free, physicomechanical mechanisms may confer lasting biofilm mitigation capability to various materials encountered in food processing, packaging, and food preparation environments. In this review, we first discuss recent progress on elucidating MB mechanisms, unraveling property-activity relationships, and developing cost-effective and scalable nanofabrication technologies. Next, we evaluate the potential challenges that MB surfaces may face in food-related applications and provide our perspective on the critical research needs and opportunities to facilitate their adoption in the food industry.

A process optimization approach for microwave vacuum drying of concentrated skim milk.

Microwave vacuum drying (MVD) of concentrated skim milk and its resulting powder properties have been studied to a very limited extent. To explore the potential of this technology for the manufacture of milk powder, MVD of concentrated skim milk (37.5% total solids) was evaluated with respect to product properties and drying efficiency. A custom factorial design was used to optimize drying parameters, which enabled us to find optimal drying conditions with a minimal number of drying experiments (16). Vacuum level (3.3-13.3 kPa), specific power input (0.86-1.72 W·g -1), and product layer thickness (1-4 mm) were studied as factors. Total drying time, product foaming at the beginning of the process, product temperature in the last drying interval, browning, insolubility index, and calculated product yield were used as responses to identify optimal MVD processing parameters. Optimal drying of concentrated skim milk that maximized yield and minimized drying time while maintaining good product quality was achieved at a layer thickness of 2 mm, pressure of 6.0 kPa, and a specific power input of 1.29 W·g -1. Under constant power output, layer thickness was found to be the most important processing parameter to control product temperature during the final drying stage. Maximum product temperatures below 55°C yielded powder with good solubility. The findings of this exploratory study for MVD of concentrated skim milk yield important information and guidelines for production of good quality milk powders or preservation of starter cultures in a dairy matrix such as infant formula.

Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch.

The effects of high-pressure processing (HPP) and heat treatment on the digestibility of protein and starch in pea protein concentrate (PPC) were investigated. Samples of PPC with 5% (5 P) and 15% (15 P) protein were treated by HPP (600 MPa/5 °C/4 min) or heat (95 °C/15 min) and their in vitro static and dynamic digestibility were compared to untreated controls. HPP-treated PPC underwent a greater degree of proteolysis and showed different peptide patterns after static gastric digestion compared to untreated and heat-treated PPC. Differences in protein digestibility among treatments during dynamic digestion were only significant (p < 0.05) during the first 20 min of jejunal, ileal, and total digestion for 5 P, and during the first 60 min of ileal digestion for 15 P. Neither static nor dynamic starch digestibility were dependent on treatment. HPP did not reduce trypsin inhibitor activity, whereas heat treatment reduced it by ~70%. HPP-induced structural modifications of proteins and starch did not affect their overall in vitro digestibility but enhanced gastric proteolysis.

Forward osmosis concentration of milk: Product quality and processing considerations.

Concentration of milk in the dairy industry is typically achieved by thermal evaporation or reverse osmosis (RO). Heat concentration is energy intensive and leads to cooked flavor and color changes in the final product, and RO is affected by fouling, which limits the final achievable concentration of the product. The main objective of this work was to evaluate forward osmosis (FO) as an alternative method for concentrating milk. The effects of fat content and temperature on the process were evaluated, and the physicochemical properties and sensory qualities of the final product were assessed. Commercially pasteurized skim and whole milk samples were concentrated at 4, 15, and 25°C using a benchtop FO unit. The FO process was assessed by monitoring water flux and product concentration. The color of the milk concentrates was also evaluated. A sensory panel compared the FO concentrated and thermally concentrated milks, diluted to single strength, with high temperature, short time pasteurized milk. The FO experimental runs were conducted in triplicate, and data were analyzed by single-factor ANOVA. Water flux during FO decreased with time under all processing conditions. Higher temperatures led to faster concentration and higher concentration factors for both skim and whole milk. After 5.75 h of FO processing, the concentration factors achieved for skim milk were 2.68 ± 0.08 at 25°C, 2.68 ± 0.09 at 15°C, and 2.36 ± 0.08 at 4°C. For whole milk, after 5.75 h of FO processing, concentration factors of 2.32 ± 0.12 at 25°C, 2.12 ± 0.36 at 15°C, and 1.91 ± 0.15 at 4°C were obtained. Overall, maximum concentration levels of 40.15% total solids for skim milk and 40.94% total solids for whole milk were achieved. Additionally, a triangle sensory test showed no significant differences between regular milk and FO concentrated milk diluted to single strength. This work shows that FO is a viable nonthermal processing method for concentrating milk, but some technical challenges need to be overcome to facilitate commercial utilization.

Structure and shelf stability of milk protein gels created by pressure-assisted enzymatic gelation.

In this work, pressure-assisted enzymatic gelation was applied to milk proteins, with the goal of enhancing the structure and stability of pressure-created milk protein gels. High-pressure processing (HPP) at 600 MPa, 3 min, and 5°C was applied to milk protein concentrate (MPC) samples of 12.5% protein concentration, both in the absence and in the presence of calf chymosin [up to 60 IMCU (international milk-clotting units)/kg of milk] or camel chymosin (up to 45 IMCU/kg of milk). Gel hardness, water-holding capacity, and degree of proteolysis were used to assess network strength and shelf stability. The processing trials and all measurements were conducted in triplicate. Statistical analyses of the data were performed by ANOVA, at a 95% confidence level. After HPP treatment, we observed significant structural changes for all samples. Pressurization of MPC, with or without chymosin addition, led to extensive protein aggregation and network formation. The strength of HPP-created milk protein gels without chymosin addition, as measured by the elastic modulus (G'), had a value of 2,242 Pa. The value of G' increased with increasing chymosin concentration, reaching as high as 4,800 Pa for samples with 45 IMCU/kg of camel chymosin. During 4 wk of refrigerated storage, the HPP and chymosin MPC gels maintained higher gel hardness and better structural stability compared with HPP only (no chymosin) MPC gels. The water-holding capacity of the gels without chymosin remained at 100% during 28 d of refrigerated storage. The HPP and chymosin MPC gels had a lower water-holding capacity (91-94%) than the HPP-only counterparts, but their water-holding capacity did not decrease during storage. Overall, these findings demonstrate that controlled, fast structural modification of high-concentration protein systems can be obtained by HPP-assisted enzymatic treatment, and the created gels have a strong, stable network. This study provides insights into the possibility of using HPP for the development of milk-protein-based products with novel structures and textures and long refrigerated shelf life, along with the built-in safety imparted by the HPP treatment.

High-pressure structuring of milk protein concentrate: Effect of pH and calcium.

In this study, we investigated the effect of pH and calcium on the structural properties of gels created by high-pressure processing (HPP, 600 MPa, 5°C, 3 min) of milk protein concentrate (MPC, 12.5% protein). The pH level of the MPC was varied between 6.6 and 5.1 by adding glucono-δ-lactone (GDL), and the calcium content was varied from 24 to 36 mg of Ca/g of protein by adding calcium chloride. The rheological properties and microstructure of the pressure-treated MPC were assessed. The pressurization treatments and analytical testing were conducted in triplicate. Data were analyzed statistically using one-way ANOVA with Tukey's honestly significant difference post hoc tests. A pressurization time of 3 min was sufficient to induce gel formation in MPC at pH 6.6, so it was used throughout the study. Adjusting either pH or calcium affected the structure of the HPP-created milk protein gels, likely by influencing electrostatic interactions and shifting the calcium-phosphate balance. Gels were formed after pressurization of MPC at pH above 5.3, and increasing the pH from 5.3 to 6.6 resulted in stronger gels with higher values of elastic moduli (G'). At neutral pH (6.6), adding calcium to MPC further increased G'. Scanning electron microscopy showed that reducing pH or adding calcium resulted in more porous, aggregated microstructures. These findings demonstrate the potential of HPP to create a variety of structures using MPC, facilitating a new pathway from dairy protein ingredients to novel, gel-based, high-protein foods, such as puddings or on-the-go protein bars.

Inactivation of Listeria and E. coli by Deep-UV LED: effect of substrate conditions on inactivation kinetics.

Irradiation with deep-ultraviolet light-emitting diodes (DUV LEDs) is emerging as a low energy, chemical-free approach to mitigate microbial contamination, but the effect of surface conditions on treatment effectiveness is not well understood. Here, inactivation of L. innocua and E. coli ATCC25922, as examples of Gram-positive and Gram-negative bacteria, respectively, by DUV LED of 280 nm wavelength was studied. Surface scenarios commonly encountered in environmental, clinical or food processing environments were used: nutrient rich surfaces, thin liquid films (TLF), and stainless steel surfaces (SS). DUV LED exposure achieved 5-log reduction for both strains within 10 min in most scenarios, except for TLF thicker than 0.6 mm. Inactivation kinetics in TLF and on dry SS followed the Weibull model (0.96 ≤ R2 ≤ 0.99), but the model overestimated inactivation by small-dose DUV on wet SS. Confocal microscopy revealed in situ that bacteria formed a dense outer layer at the liquid-air interface of the liquid droplet, protecting the cells inside the droplet from the bactericidal DUV. This resulted in lower than anticipated inactivation on wet SS at small DUV doses, and deviation from the Weibull model. These findings can be used to design effective DUV LED disinfection strategies for various surface conditions and applications.

Shelf life and quality of skim milk processed by cold microfiltration with a 1.4-µm pore size membrane, with or without heat treatment.

The objective of this study was to evaluate the effectiveness of cold microfiltration (MF), alone or in combination with heat treatment, in extending the shelf life of skim milk. Raw skim milk underwent MF at 6 ± 1°C with a ceramic membrane of 1.4-µm pore size, at a transmembrane pressure of 75.8 kPa and a crossflow velocity of 7 m/s. Samples of raw skim milk; MF skim milk; high-temperature, short-time (HTST)-pasteurized milk; and MF+HTST-pasteurized skim milk were stored at 6°C for 92 d. During the shelf-life study, the total bacterial count and degree of proteolysis were evaluated weekly. The study was replicated 3 times. Cold MF was very effective in reducing the microbial load in skim milk, and an average of 3.4 log reduction in vegetative bacteria was obtained. Although HTST pasteurization reduced the bacterial load by ∼2 log, the MF+HTST process resulted in near complete elimination of vegetative microflora, with a total of ∼4 log reduction. A 9-member sensory panel found no significant differences between skim milk samples processed with or without MF. The MF+HTST skim milk had only minor microbial growth after 92 d at 6°C, but its proteolytic shelf life was limited by plasmin activity. A reduction of plasmin activity and a slower rate of proteolysis were obtained by increasing the heat treatment temperature to 85°C. The results of this study can be used to make decisions regarding processing strategies that lead to increased skim milk shelf life.

Micro- and Nanotopography Sensitive Bacterial Attachment Mechanisms: A Review.

Bacterial attachment to material surfaces can lead to the development of biofilms that cause severe economic and health problems. The outcome of bacterial attachment is determined by a combination of bacterial sensing of material surfaces by the cell and the physicochemical factors in the near-surface environment. This paper offers a systematic review of the effects of surface topography on a range of antifouling mechanisms, with a focus on how topographical scale, from micro- to nanoscale, may influence bacterial sensing of and attachment to material surfaces. A good understanding of these mechanisms can facilitate the development of antifouling surfaces based on surface topography, with applications in various sectors of human life and activity including healthcare, food, and water treatment.

Short communication: Composition of coproduct streams from dairy processing: Acid whey and milk permeate.

This article provides composition information for 3 abundantly available but little characterized dairy coproduct streams: acid whey from Greek yogurt (GAW), acid whey from cottage cheese (CAW), and milk permeate (MP). Three replicate samples obtained on different dates from several dairy processors were analyzed. The main component in all streams was lactose, with up to 3.5, 2.1, and 11.9% in GAW, CAW, and MP, respectively. Crude protein content ranged from 1.71 to 3.71 mg/g in GAW, 1.65 to 5.05 mg/g in CAW, and 3.2 to 4.35 mg/g in MP, and pH ranged from 4.21 to 4.48, 4.35 to 4.51, and 5.4 to 6.37, respectively. Chemical oxygen demand varied from 52,400 to 62,400 mg/L for GAW, 31,900 to 40,000 mg/L for CAW, and 127000 to 142,000 mg/L for MP; biochemical oxygen demand ranged from 45,800 to 50,500 mg/L (GAW), 32,700 to 40,000 mg/L (CAW), and 110,000 to 182,000 mg/L (MP). The GAW had the lowest pH (4.21-4.48) and highest mineral content of all streams. These data will assist processors and researchers in developing value-added uses of these dairy coproducts.

Efficient removal of spores from skim milk using cold microfiltration: Spore size and surface property considerations.

Bacterial spores present in milk can cause quality and shelf-life issues for dairy products. The objectives of this study were to evaluate the effectiveness of microfiltration (MF) in removing Bacillus licheniformis and Geobacillus sp. spores from skim milk using membranes with pore sizes of 1.4 and 1.2 µm, and to investigate the role of spore surface properties in MF removal. Cell sizes were determined by scanning electron microscopy, surface charge by zeta potential analysis, and surface hydrophobicity by contact angle measurements. Commercially pasteurized skim milk was inoculated with a spore suspension at about 106 cfu/mL, and then processed by MF using ceramic membranes at 6°C, a cross-flow velocity of 4.1 m/s, and transmembrane pressure of 69 to 74 kPa. Total aerobic plate and spore counts in the milk were determined before and after MF. All processing runs and surface and product analyses were conducted in triplicate, and data were analyzed statistically. For the same strain, spores were shorter and wider than vegetative cells, averaging 1.37 to 1.59 µm in length and 0.64 to 0.81 µm in width. Reduction of B. licheniformis spores significantly increased with a reduction in MF pore size, from 2.17 log for 1.4-µm pore size, to 4.57 log for 1.2-µm pore size. Both pore sizes resulted in almost complete removal of Geobacillus sp. spores. All spores and the ceramic membrane had a negative surface charge at milk pH, indicating an electrostatic repulsion between them. Bacillus licheniformis spores were hydrophilic, whereas Geobacillus sp. spores were hydrophobic. Consequently, Geobacillus sp. spores had a tendency to cluster in skim milk, preventing their passage even through the 1.4-µm MF membrane, whereas some B. licheniformis spores could still pass through a 1.2-µm membrane. This study demonstrates that efficient removal of spores from skim milk by cold MF may require a smaller membrane pore size than required for removal of vegetative cells of the same species, and that cell surface properties may interfere with the outcome of filtration as would be anticipated based on size alone.

Long-range interactions keep bacterial cells from liquid-solid interfaces: Evidence of a bacteria exclusion zone near Nafion surfaces and possible implications for bacterial attachment.

Hydrophilic surfaces of both abiotic and biological origin have been shown to bear particle-exclusion zones as large as hundreds of micrometers at liquid-solid interfaces. Here we present the first systematic investigation and evidence for bacteria-free exclusion zones for several bacterial strains, including pathogens associated with hospital infections and/or foodborne outbreaks: Staphylococcus aureus, Escherichia coli O157:H7, and Listeria monocytogenes. Tests were carried out both in a phosphate buffer, as well as triptic soy broth (TSB) of high ionic strength. Bacterial cell density distribution at the Nafion-liquid interface was visualized using confocal laser scanning microscopy. A robust image analysis method was developed to generate a profile of cell concentration near the interface and quantify EZ size. Results revealed an exclusion zone (EZ) of 40-60µm and a transition zone (TZ) of 40-80µm for bacterial cells suspended in tryptic soy broth. There were no statistical differences in the size of EZ and TZ for the bacterial strains tested with the same substrate, but differences existed for different substrates tested, implying a physicochemical underpinning for EZ. In a test conducted with E. coli, cells progressively penetrated EZ over 2days. Furthermore, EZ-bearing Nafion had 80% less biomass accumulation of E. coli over 2days compared to an EZ-less, hydrophilic, smooth aluminum oxide surface. This suggests that EZ may represent the first line of defense, spatially and temporally, against bacteria approaching certain hydrophilic surfaces. These findings could have important implications in developing biofouling-resistant material surfaces for applications sensitive to bacterial attachment and biofilm formation.

Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates.

Reconstituted micellar casein concentrates and milk protein concentrates of 2.5 and 10% (wt/vol) protein concentration were subjected to high-pressure processing at pressures from 150 to 450 MPa, for 15 min, at ambient temperature. The structural changes induced in milk proteins by high-pressure processing were investigated using a range of physical, physicochemical, and chemical methods, including dynamic light scattering, rheology, mid-infrared spectroscopy, scanning electron microscopy, proteomics, and soluble mineral analyses. The experimental data clearly indicate pressure-induced changes of casein micelles, as well as denaturation of serum proteins. Calcium-binding αS1- and αS2-casein levels increased in the soluble phase after all pressure treatments. Pressurization up to 350 MPa also increased levels of soluble calcium and phosphorus, in all samples and concentrations, whereas treatment at 450 MPa reduced the levels of soluble Ca and P. Experimental data suggest dissociation of calcium phosphate and subsequent casein micelle destabilization as a result of pressure treatment. Treatment of 10% micellar casein concentrate and 10% milk protein concentrate samples at 450 MPa resulted in weak, physical gels, which featured aggregates of uniformly distributed, casein substructures of 15 to 20 nm in diameter. Serum proteins were significantly denatured by pressures above 250 MPa. These results provide information on pressure-induced changes in high-concentration protein systems, and may inform the development on new milk protein-based foods with novel textures and potentially high nutritional quality, of particular interest being the soft gel structures formed at high pressure levels.

Efficient reduction of pathogenic and spoilage microorganisms from apple cider by combining microfiltration with UV treatment.

Thermal pasteurization can achieve the U. S. Food and Drug Administration-required 5-log reduction of pathogenic Escherichia coli O157:H7 and Cryptosporidium parvum in apple juice and cider, but it can also negatively affect the nutritional and organoleptic properties of the treated products. In addition, thermal pasteurization is only marginally effective against the acidophilic, thermophilic, and spore-forming bacteria Alicyclobacillus spp., which is known to cause off-flavors in juice products. In this study, the efficiency of a combined microfiltration (MF) and UV process as a nonthermal treatment for the reduction of pathogenic and nonpathogenic E. coli, C. parvum, and Alicyclobacillus acidoterrestris from apple cider was investigated. MF was used to physically remove suspended solids and microorganisms from apple cider, thus enhancing the effectiveness of UV and allowing a lower UV dose to be used. MF, with ceramic membranes (pore sizes, 0.8 and 1.4 µm), was performed at a temperature of 10 °C and a transmembrane pressure of 155 kPa. The subsequent UV treatment was conducted using at a low UV dose of 1.75 mJ/cm(2). The combined MF and UV achieved more than a 5-log reduction of E. coli, C. parvum, and A. acidoterrestris. MF with the 0.8-µm pore size performed better than the 1.4-µm pore size on removal of E. coli and A. acidoterrestris. The developed nonthermal hurdle treatment has the potential to significantly reduce pathogens, as well as spores, yeasts, molds, and protozoa in apple cider, and thus help juice processors improve the safety and quality of their products.

Bacterial attachment and biofilm formation on surfaces are reduced by small-diameter nanoscale pores: how small is small enough?

BACKGROUND/OBJECTIVES: Prevention of biofilm formation by bacteria is of critical importance to areas that directly affect human health and life including medicine, dentistry, food processing and water treatment. This work showcases an effective and affordable solution for reducing attachment and biofilm formation by several pathogenic bacteria commonly associated with foodborne illnesses and medical infections. METHODS: Our approach exploits anodisation to create alumina surfaces with cylindrical nanopores with diameters ranging from 15 to 100 nm, perpendicular to the surface. The anodic surfaces were evaluated for attachment by Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Staphylococcus epidermidis. Cell-surface interaction forces were calculated and related to attachment. RESULTS: We found that anodic alumina surfaces with pore diameters of 15 and 25 nm were able to effectively minimise bacterial attachment or biofilm formation by all the microorganisms tested. Using a predictive physicochemical approach on the basis of the extended Derjaguin and Landau, Verwey and Overbeek (XDLVO) theory, we attributed the observed effects largely to the repulsive forces, primarily electrostatic and acid-base forces, which were greatly enhanced by the large surface area originating from the high density, small-diameter pores. We also demonstrate how this predictive approach could be used to optimise different elements of surface topography, particularly pore diameter and density, for further enhancing the observed bacteria-repelling effects. CONCLUSIONS: We demonstrate that anodic nanoporous surfaces can effectively reduce bacterial attachment. These findings are expected to have immediate, far-reaching implications and commercial applications, primarily in health care and the food industry.

Alumina surfaces with nanoscale topography reduce attachment and biofilm formation by Escherichia coli and Listeria spp.

This work reports on a simple, robust and scientifically sound method to develop surfaces able to reduce microbial attachment and biofilm development, with possible applications in medicine, dentistry, food processing, or water treatment. Anodic surfaces with cylindrical nanopores 15 to 100 nm in diameter were manufactured and incubated with Escherichia coli ATCC 25922 and Listeria innocua. Surfaces with 15 and 25 nm pore diameters significantly repressed attachment and biofilm formation. Surface-bacteria interaction forces calculated using the extended Derjaguin Landau Verwey-Overbeek (XDLVO) theory indicate that reduction in attachment and biofilm formation is due to a synergy between electrostatic repulsion and surface effective free energy. An attachment study using E. coli K12 strains unable to express appendages also suggests that the small-pore surfaces may inhibit flagella-dependent attachment. These results can have immediate, far-reaching implications and commercial applications, with substantial benefits for human health and life.

Effect of pulsed light treatments on the growth and resistance behavior of Listeria monocytogenes 10403S, Listeria innocua, and Escherichia coli ATCC 25922 in a liquid substrate.

Pulsed light (PL) treatment can effectively inactivate a large proportion of contaminating bacteria on surfaces and in clear solutions. An important issue that needs to be investigated is whether repeated exposure to PL treatment causes any changes to the growth and resistance behavior of the bacteria surviving the treatment. To test this, three challenge microorganisms were used: Listeria monocytogenes, Listeria innocua, and Escherichia coli. Cells of the challenge bacteria were treated with either low or high PL doses. Survivors of the PL treatment were enumerated, isolated, regrown, and exposed again to PL treatment. PL inactivation curves were generated for the survivors of each exposure cycle (as well as controls) to examine possible differences induced by repeated treatments. Growth curves of L. monocytogenes, L. innocua, and E. coli isolates recovered from exposure to either 1.1 or 10.1 J/cm(2) were not significantly different from the growth curves of untreated cells. Reduction levels of up to 4 and up to 6 log CFU were obtained after exposure to 1.1 and 10.1 J/cm(2), respectively, both for the controls and the repeatedly treated and recovered isolates. These results show that PL did not significantly change the growth kinetics or resistance to PL of the target microorganisms after up to 10 exposures. These findings have significance for the practical application of PL treatment, as they indicate that this technology does not select for microorganisms with increased resistance.