Title :

Influence of the design of fresh-cut food washing tanks on the growth kinetics of Pseudomonas fluorescens biofilms

Author(s) :

Bouvier, Laurent [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Cunault, Charles [Auteur]
Faille, Christine [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Dallagi, Heni [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Wauquier, Laurent [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Benezech, Thierry [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]

Journal title :

Iscience

Abbreviated title :

iScience

Volume number :

24

Pages :

102506

Publisher :

Elsevier BV

Publication date :

2021-06

ISSN :

2589-0042

English keyword(s) :

food biotechnology
food microbiology
food safety
microbiofilms

HAL domain(s) :

Physique [physics]/Matière Condensée [cond-mat]/Science des matériaux [cond-mat.mtrl-sci]
Physique [physics]/Matière Condensée [cond-mat]/Matière Molle [cond-mat.soft]
Sciences de l'ingénieur [physics]/Génie des procédés
Sciences du Vivant [q-bio]/Ingénierie des aliments
Sciences du Vivant [q-bio]/Biochimie, Biologie Moléculaire

English abstract : [en]

Mitigation of cross-contamination of fresh-cut food products at the washing step was studied by investigating how the vat design would affect the biofilm contamination surfaces. Hygienic design features such as no horizontal ...
Show more >Mitigation of cross-contamination of fresh-cut food products at the washing step was studied by investigating how the vat design would affect the biofilm contamination surfaces. Hygienic design features such as no horizontal surfaces and only open angles exceeding 100° were proposed. The flow organization (velocity streamlines, wall shear stresses, and dynamics of the flow) was identified by means of computational fluid dynamics (CFD) calculation. Pseudomonas luorescens PF1 biofilm growth kinetics were then mapped. The change in some geometrical features induced a better flow organization reducing ‘‘dead zones’’. This significantly changed the biofilm growth kinetics, delaying the detection of biofilms from 20 hr to 24 hr. Critical areas such as welds, corners, and interfaces appeared far less prone to strong bacterial evelopment. This would mean milder or less chemicals required at the washing step and faster and easier cleaning.Show less >

Language :

Anglais

Peer reviewed article :

Oui

Audience :

Internationale

Popular science :

Non

European Project :

Sustainable Cleaning and Disinfection in Fresh-Cut Food Industries

Other project(s) or funding source(s) :

Interreg programme V France-Wallonie-Vlaanderen Veg-I-Tec project

Administrative institution(s) :

Université de Lille
CNRS
INRA
ENSCL

Collections :

• Unité Matériaux et Transformations (UMET) - UMR 8207

Research team(s) :

Processus aux Interfaces et Hygiène des Matériaux (PIHM)

Submission date :

2021-11-15T13:00:49Z
2021-11-19T07:23:32Z