Department of Food Science, National Taiwan Ocean University, Taiwan (R. O. C.).
Department of Optoelectronics and Materials Technology, National Taiwan Ocean University, Taiwan (R. O. C.).
Int J Food Microbiol. 2025 Jan 2;426:110913. doi: 10.1016/j.ijfoodmicro.2024.110913. Epub 2024 Sep 11.
This study investigated the influence of food contact surface materials on the biofilm formation of Vibrio parahaemolyticus while attempting to minimize the impact of environmental factors. The response surface methodology (RSM), incorporating three controlled environmental factors (temperature, pH, and salinity), was employed to determine the optimal conditions for biofilm formation on stainless steel (SS) and polypropylene (PP) coupons. The RSM results demonstrated that pH was highly influential. After minimizing the impacts of environmental factors, initially V. parahaemolyticus adhered more rapidly on PP than SS. To adhere to SS, V. parahaemolyticus formed extra exopolysaccharide (EPS) and exhibited clustered stacking. Both PP and SS exhibited hydrophilic properties, but SS was more hydrophilic than PP. Finally, this study observed a higher transfer rate of biofilms from PP to fish fillets than from SS to fish fillets. The present findings suggest that the food industry should consider the material of food processing surfaces to prevent V. parahaemolyticus biofilm formation and thus to enhance food safety.
本研究旨在探讨食品接触表面材料对副溶血性弧菌生物膜形成的影响，同时尽量减少环境因素的影响。采用响应面法（RSM），结合三个控制环境因素（温度、pH 值和盐度），确定不锈钢（SS）和聚丙烯（PP）片上生物膜形成的最佳条件。RSM 结果表明，pH 值影响显著。在最小化环境因素的影响后，副溶血性弧菌最初在 PP 上的附着速度比 SS 快。为了附着在 SS 上，副溶血性弧菌形成了额外的胞外多糖（EPS）并呈现聚集堆叠。PP 和 SS 都表现出亲水性，但 SS 比 PP 更亲水。最后，本研究观察到从 PP 到鱼片的生物膜转移率高于从 SS 到鱼片的转移率。这些发现表明，食品工业应考虑食品加工表面的材料，以防止副溶血性弧菌生物膜的形成，从而提高食品安全。
