Adhering microflora profile is essential for the development and design of cleaning and sanitizing procedures, which is a part of the HACCP system. The profile provides a complete view of the target microorganisms that can potentially contaminate food products. The aim of this study is, therefore, focused on examination of microbial population adhered to the equipment surfaces at seafood processing plant. Adhering microflora was evaluated by installing the stainless steel coupons on the surface of equipment. Seventy stainless steel coupons were attached on 7 different locations at seafood processing plant and then fourteen coupons were collected at 1, 2, 3, 5 and 9 weeks interval. The population of bacteria adhered on samples were enumerated using swab test and spread plate method on different selective microbiological media. The total viable count and Pseudomonas spp. population found on the stainless steel coupons were ranged from 101 to 106cfu/cm2. The results also indicated that mature biofilm might form at some locations after three weeks. After 5 weeks, the highest viable bacterial population (106cfu/cm2) was observed on the stainless steel coupons attached in the trolley used for carrying the soup. These finding supported that the appropriate cleaning and sanitizing procedure should be strictly applied to assure safety in food processing plant.
| Published in |
Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)
This article belongs to the Special Issue Food Processing and Food Quality |
| DOI | 10.11648/j.jfns.s.2015030102.15 |
| Page(s) | 28-32 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2015. Published by Science Publishing Group |
Biofilm Formation, Microflora, Stainless Steel Coupon, Seafood Processing
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APA Style
Bui Thi Quynh Hoa, Warapa Mahakarnchanakul, Tanaboon Sajjaanantakul, Vichien Kitpreechavanich. (2015). Adhesive Microflora on Stainless Steel Coupons in Seafood Processing Plant. Journal of Food and Nutrition Sciences, 3(1-2), 28-32. https://doi.org/10.11648/j.jfns.s.2015030102.15
ACS Style
Bui Thi Quynh Hoa; Warapa Mahakarnchanakul; Tanaboon Sajjaanantakul; Vichien Kitpreechavanich. Adhesive Microflora on Stainless Steel Coupons in Seafood Processing Plant. J. Food Nutr. Sci. 2015, 3(1-2), 28-32. doi: 10.11648/j.jfns.s.2015030102.15
AMA Style
Bui Thi Quynh Hoa, Warapa Mahakarnchanakul, Tanaboon Sajjaanantakul, Vichien Kitpreechavanich. Adhesive Microflora on Stainless Steel Coupons in Seafood Processing Plant. J Food Nutr Sci. 2015;3(1-2):28-32. doi: 10.11648/j.jfns.s.2015030102.15
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Download@article{10.11648/j.jfns.s.2015030102.15,
author = {Bui Thi Quynh Hoa and Warapa Mahakarnchanakul and Tanaboon Sajjaanantakul and Vichien Kitpreechavanich},
title = {Adhesive Microflora on Stainless Steel Coupons in Seafood Processing Plant},
journal = {Journal of Food and Nutrition Sciences},
volume = {3},
number = {1-2},
pages = {28-32},
doi = {10.11648/j.jfns.s.2015030102.15},
url = {https://doi.org/10.11648/j.jfns.s.2015030102.15},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.15},
abstract = {Adhering microflora profile is essential for the development and design of cleaning and sanitizing procedures, which is a part of the HACCP system. The profile provides a complete view of the target microorganisms that can potentially contaminate food products. The aim of this study is, therefore, focused on examination of microbial population adhered to the equipment surfaces at seafood processing plant. Adhering microflora was evaluated by installing the stainless steel coupons on the surface of equipment. Seventy stainless steel coupons were attached on 7 different locations at seafood processing plant and then fourteen coupons were collected at 1, 2, 3, 5 and 9 weeks interval. The population of bacteria adhered on samples were enumerated using swab test and spread plate method on different selective microbiological media. The total viable count and Pseudomonas spp. population found on the stainless steel coupons were ranged from 101 to 106cfu/cm2. The results also indicated that mature biofilm might form at some locations after three weeks. After 5 weeks, the highest viable bacterial population (106cfu/cm2) was observed on the stainless steel coupons attached in the trolley used for carrying the soup. These finding supported that the appropriate cleaning and sanitizing procedure should be strictly applied to assure safety in food processing plant.},
year = {2015}
}
TY - JOUR T1 - Adhesive Microflora on Stainless Steel Coupons in Seafood Processing Plant AU - Bui Thi Quynh Hoa AU - Warapa Mahakarnchanakul AU - Tanaboon Sajjaanantakul AU - Vichien Kitpreechavanich Y1 - 2015/01/29 PY - 2015 N1 - https://doi.org/10.11648/j.jfns.s.2015030102.15 DO - 10.11648/j.jfns.s.2015030102.15 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 28 EP - 32 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.s.2015030102.15 AB - Adhering microflora profile is essential for the development and design of cleaning and sanitizing procedures, which is a part of the HACCP system. The profile provides a complete view of the target microorganisms that can potentially contaminate food products. The aim of this study is, therefore, focused on examination of microbial population adhered to the equipment surfaces at seafood processing plant. Adhering microflora was evaluated by installing the stainless steel coupons on the surface of equipment. Seventy stainless steel coupons were attached on 7 different locations at seafood processing plant and then fourteen coupons were collected at 1, 2, 3, 5 and 9 weeks interval. The population of bacteria adhered on samples were enumerated using swab test and spread plate method on different selective microbiological media. The total viable count and Pseudomonas spp. population found on the stainless steel coupons were ranged from 101 to 106cfu/cm2. The results also indicated that mature biofilm might form at some locations after three weeks. After 5 weeks, the highest viable bacterial population (106cfu/cm2) was observed on the stainless steel coupons attached in the trolley used for carrying the soup. These finding supported that the appropriate cleaning and sanitizing procedure should be strictly applied to assure safety in food processing plant. VL - 3 IS - 1-2 ER -
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