Musavian Hanieh S, Butt Tariq M, Larsen Annette Baltzer, Krebs Niels
SonoSteam, FORCE Technology, Park Allé 345, 2605 Brøndby, Denmark.
FORCE Technology, Navervej 1, 6600 Vejen, Denmark.
J Food Prot. 2015 Feb;78(2):430-5. doi: 10.4315/0362-028X.JFP-14-155.
Food contact surfaces require rigorous sanitation procedures for decontamination, although these methods very often fail to efficiently clean and disinfect surfaces that are visibly contaminated with food residues and possible biofilms. In this study, the results of a short treatment (1 to 2 s) of combined steam (95°C) and ultrasound (SonoSteam) of industrial fish and meat transportation boxes and live-chicken transportation crates naturally contaminated with food and fecal residues were investigated. Aerobic counts of 5.0 to 6.0 log CFU/24 cm(2) and an Enterobacteriaceae spp. level of 2.0 CFU/24 cm(2) were found on the surfaces prior to the treatment. After 1 s of treatment, the aerobic counts were significantly (P < 0.0001) reduced, and within 2 s, reductions below the detection limit (<10 CFU) were reached. Enterobacteriaceae spp. were reduced to a level below the detection limit with only 1 s of treatment. Two seconds of steam-ultrasound treatment was also applied on two different types of plastic modular conveyor belts with hinge pins and one type of flat flexible rubber belt, all visibly contaminated with food residues. The aerobic counts of 3.0 to 5.0 CFU/50 cm(2) were significantly (P < 0.05) reduced, while Enterobacteriaceae spp. were reduced to a level below the detection limit. Industrial meat knives were contaminated with aerobic counts of 6.0 log CFU/5 cm(2) on the handle and 5.2 log CFU/14 cm(2) on the steel. The level of Enterobacteriaceae spp. contamination was approximately 2.5 log CFU on the handle and steel. Two seconds of steam-ultrasound treatment reduced the aerobic counts and Enterobacteriaceae spp. to levels below the detection limit on both handle and steel. This study shows that the steam-ultrasound treatment may be an effective replacement for disinfection processes and that it can be used for continuous disinfection at fast process lines. However, the treatment may not be able to replace efficient cleaning processes used to remove high loads of debris.
食品接触表面需要严格的卫生程序进行去污处理，尽管这些方法常常无法有效清洁和消毒明显被食物残渣和可能的生物膜污染的表面。在本研究中，调查了对工业用鱼和肉运输箱以及活鸡运输笼进行短时间（1至2秒）的95°C蒸汽和超声波联合处理（蒸汽超声）的效果，这些运输工具自然被食物和粪便残渣污染。处理前，表面的需氧菌计数为5.0至6.0 log CFU/24 cm²，肠杆菌科菌水平为2.0 CFU/24 cm²。处理1秒后，需氧菌计数显著（P < 0.0001）降低，2秒内降至检测限以下（<10 CFU）。仅处理1秒，肠杆菌科菌就降至检测限以下。对两种不同类型带有铰链销的塑料模块化输送带和一种明显被食物残渣污染的扁平柔性橡胶带也进行了2秒的蒸汽超声处理。需氧菌计数从3.0至5.0 CFU/50 cm²显著（P < 0.05）降低，而肠杆菌科菌降至检测限以下。工业用肉刀的刀柄需氧菌计数为6.0 log CFU/5 cm²，刀身需氧菌计数为5.2 log CFU/14 cm²。刀柄和刀身的肠杆菌科菌污染水平约为2.5 log CFU。2秒的蒸汽超声处理使刀柄和刀身的需氧菌计数和肠杆菌科菌均降至检测限以下。本研究表明，蒸汽超声处理可能是消毒过程的有效替代方法，可用于快速生产线的连续消毒。然而，该处理可能无法替代用于清除大量碎片的高效清洁过程。
