Reduction of Salmonella Typhimurium, Escherichia coli, and Staphylococcus aureus Biofilms by Electrolysis

Year 2021, Volume: 11 Issue: 1, 166 - 181, 30.06.2021

Başar Karaca

https://doi.org/10.37094/adyujsci.849694

Abstract

Adherence of microorganisms to food contact surfaces and subsequent biofilm formation leads to equipment damage, food spoilage, and foodborne diseases. Biofilms in food processing plants may exhibit resistance to routine disinfectants and sanitation procedures. Extensive studies have been conducted to reduce the risks of food biofilms. Since electrolysis is an inexpensive and effective approach, it has recently become the focus of interest among researchers in this context. In the related study, the removal (eradication) of major food pathogens such as Escherichia coli, Salmonella Typhimurium and Staphylococcus aureus biofilms was evaluated using low electric current. Experimental studies were conducted in an easy-to-install electrolysis setup containing electrodes capable of integrating metal surfaces on which biofilms develop. E. coli and S. Typhimurium biofilm cells on stainless steel surfaces were eliminated, while a significant decrease (2.5 log reduction) in the number of S. aureus biofilm cells was observed in the electrolysis process performed in 2M NaCl solution (10 V, 0.3 A, 1, 2 and 5 min). The viability of biofilm cells was controlled using colony count method. However, the removal of biofilm matrix residues from the surface was not possible with the preferred electrolysis procedure. The biofilm matrix remaining on the surface after the procedure was detected by the crystal violet binding assay.
Being a low-cost and easy-to-use process, it became clear that electrolysis and the resulting biocidal agents produced by the reactions in the electrolyte buffer can be used in the food industry to control biofilms.

Keywords

Biofilm, Electrolysis, Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus

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