Physico-chemical and hygienic property modifications of stainless steel surfaces induced by conditioning with food and detergent

被引：30

作者：

Jullien, C. ^{[1
]}

Benezech, T. ^{[1
]}

Le Gentil, C. ^{[1
]}

Boulange-Petermann, L. ^{[2
]}

Dubois, P. E. ^{[3
]}

Tissier, J. P. ^{[1
]}

Traisnel, M. ^{[4
]}

Faille, C. ^{[1
]}

机构：

[1] INRA, UR638, F-59651 Villeneuve Dascq, France

[2] Ugine & Alz SA, Ctr Rech Isbergues, Arcelor Innovat, F-62330 Isbergues, France

[3] ENS Electrochim & Electromet Grenoble, Thermodynam & Physicochim Met Lab, F-38402 St Martin Dheres, France

[4] ENSCL, Lab Proc Elaborat Revetements Fonct, UPRES EA 2698, F-59652 Villeneuve Dascq, France

来源：

BIOFOULING | 2008年 / 24卷 / 03期

关键词：

Bacillus spores; conditioning; food; hygiene; soiling and cleaning runs; stainless steel;

D O I：

10.1080/08927010801958960

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The effect of repeated conditioning procedures (25 runs), consisting of soiling (milk and meat products) and cleaning steps, on the hygienic status, physico-chemical properties and surface chemical composition of stainless steel (SS) surfaces, was investigated. Five SSs differing in grade and finish were used. Both soiling and surface cleaning/ conditioning procedures resulted in a similar increase in the surface contamination with carbon, while the changes in the basic component of the surface free energy depended on the conditioning procedure. The passive film was also affected, the Fe/Cr ratio in particular. The hygienic status was also changed, especially with milk as shown by monitoring the number of residual adhering Bacillus cereus spores after contaminating the surface with spores followed by cleaning. The results show that in food environments, the presence and the nature of conditioning molecules play a major role in the hygienic status of SS surfaces.

引用

页码：163 / 172

页数：10

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