Defending food against biofilms_short

Defending food against biofilms: 

© 2003 Brain Wave Technologies, Inc. www.thoughtforfood.org Defending food against biofilms Virginia Deibel, Ph.D. CEO Brain Wave Technologies, Inc. www.thoughtforfood.org

Introduction : 

© 2003 Brain Wave Technologies, Inc. www.thoughtforfood.org Introduction Why should we care about biofilms What happens as a result of biofilms How they are formed How they are removed

Why should we be concerned about biofilms?: 

© 2003 Brain Wave Technologies, Inc. www.thoughtforfood.org Why should we be concerned about biofilms? because weird things start happening

What happens when there is a biofilm?: 

© 2003 Brain Wave Technologies, Inc. www.thoughtforfood.org What happens when there is a biofilm? Sporadic environmental test results Rainbow appearance on stainless steel Decreased shelf life of product Increased bacterial counts in finished product

Biofilms may contain:: 

© 2003 Brain Wave Technologies, Inc. www.thoughtforfood.org Biofilms may contain: Staphylococcus aureus Escherichia coli 0157:H7 Salmonella

Biofilm formation: 

© 2003 Brain Wave Technologies, Inc. www.thoughtforfood.org Biofilm formation Stepwise process Formation of conditioning layer Equipment design and condition Organic (proteins) or inorganic matter pH extremes exacerbate protein denaturation Extracellular polysaccharide production Varies based on bacterial species

Biofilm formation: 

© 2003 Brain Wave Technologies, Inc. www.thoughtforfood.org Biofilm formation Bacterial adhesion to conditioning layer fimbriae, pili, flagella electrostatic, hydrogen, covalent bonds hydrophobic, Van der Waals interactions.

Biofilm formation: 

© 2003 Brain Wave Technologies, Inc. www.thoughtforfood.org Biofilm formation Rapid development with nutrient source 1 hour-10% of bacteria - irreversible adhesion 8 hours-91% of bacteria - irreversible adhesion Irreversible adhesion = Elbow grease strong chemicals for removal rather than shear forces of flow rates facilitating removal

Mature biofilms : 

© 2003 Brain Wave Technologies, Inc. www.thoughtforfood.org Mature biofilms Mechanical action and strong chemicals applied for lengthy contact times and high temperatures are necessary for removal Prior to a biofilm becoming mature, shear flow force may promote removal

Places of biofilm formation : 

© 2003 Brain Wave Technologies, Inc. www.thoughtforfood.org Places of biofilm formation Extended run operations Dry cleaning only during week Cleaned daily, but not with stringent regime to remove biofilms Floors Not cleaned every 24 hours Walls Drains

ATP bioluminescence: 

© 2003 Brain Wave Technologies, Inc. www.thoughtforfood.org ATP bioluminescence 1.0 x 10 3 CFU/g needed for detection Actively growing cells Produce higher levels of ATP Bacteria embedded in biofilms Less movement = less energy required Less energy required = less ATP generated Greater than 1.0 x 10 3 CFU/g needed for ATP detection

How are biofilms removed?: 

© 2003 Brain Wave Technologies, Inc. www.thoughtforfood.org How are biofilms removed?

Removal with chemicals : 

© 2003 Brain Wave Technologies, Inc. www.thoughtforfood.org Removal with chemicals Cleaning and sanitation agents Formulation and concentration 23% hydrogen peroxide and 4% peracetic acid used at 1-2% working concentration Any oxidative agent Acids will remove rust, inorganic soil New technologies - accelerated hydrogen peroxide

COP tank chemical regime : 

© 2003 Brain Wave Technologies, Inc. www.thoughtforfood.org COP tank chemical regime Chlorinated alkaline (0.5 oz/gal), pH 11-12 160°F circulating water for 20 minutes Phosphoric acid (1oz/gal) 160°F circulating water for 20 minutes Chlorine solution (0.3 oz/gal) 160°F circulating water for 15 minutes

Conditions for removal: 

© 2003 Brain Wave Technologies, Inc. www.thoughtforfood.org Conditions for removal Time of chemical application Increased contact time of cleaners/sanitizers will yield better results At least 5 minutes for hydrogen peroxide and acids

Conditions for removal: 

© 2003 Brain Wave Technologies, Inc. www.thoughtforfood.org Conditions for removal Temperature Use hot (130 °F) water but not scalding water (180 °F) USDA approves 180 °F water for sanitation. Do not use for biofilm removal

Conditions for removal : 

© 2003 Brain Wave Technologies, Inc. www.thoughtforfood.org Conditions for removal Dentists Agitation or mechanical action Use of brushes/cleaning tools Circulating water Water used under pressure

Summary: 

© 2003 Brain Wave Technologies, Inc. www.thoughtforfood.org Summary Take microbial swabs/sponges of environment Track data (perform trend analysis) Question abnormal/out of character results Assess cleaning and sanitizing regime Time, temperature, chemicals, mechanical action Investigate new technologies

That is my story: 

© 2003 Brain Wave Technologies, Inc. www.thoughtforfood.org That is my story

Thank you: 

© 2003 Brain Wave Technologies, Inc. www.thoughtforfood.org Thank you Virginia Deibel, Ph.D. Brain Wave Technologies, Inc.