20.500.12556/RUL-155235 Food grade disinfectants based on hydrogen peroxide/peracetic acid and sodium hypochlorite interfere with the adhesion of Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Listeria monocytogenes to stainless steel of differing surface roughness This study aimed to evaluate the potential of the bacterium Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Listeria monocytogenes to adhere to stainless steel discs with differing degrees of surface roughness (Ra = 25.20–961.90 nm). Stainless steel is a material commonly used in the food industry for processing equipment, which is regularly exposed to cleaning procedures. The investigation included the commercial disinfectants hydrogen peroxide/peracetic acid and sodium hypochlorite which were evaluated for their antibacterial and anti-adhesion activity. The adhesion was assessed by the standard plate count method, while the broth microdilution method CLSI M07-A10 was used to determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the disinfectants. Based on the MIC values, both disinfectants exerted significant inhibitory effects with MIC values for hydrogen peroxide/peracetic acid and sodium hypochlorite of 250 mg ml$^{−1}$ and 500 mg ml$^{−1}$ , respectively. Whereas the MBC values were equal to the MIC for all bacteria except for E. coli with values 2-fold higher than the MIC. Obtained results also revealed that all tested bacteria were able to adhere to stainless steel surfaces, although differences were found for strains and surface roughness. The lowest adhesion rate of each strain was recorded on the roughest stainless steel disc at a Ra of 961.90 nm. Further, at a concentration of 1 MIC, the disinfectant sodium hypochlorite reduced initial bacterial adhesion to stainless steel surfaces to a significantly greater extent than the disinfectant hydrogen peroxide/peracetic acid. These findings are consistent with the results obtained by Scanning Electron Microscopy (SEM) analysis, which indicates the great applicability of the tested disinfectants for the control of bacterial adhesion in the food industry. adhesion bacteria stainless steel surfaces surface roughness hydrogen peroxide/peracetic acid sodium hypochlorite bakterijska adhezija površine hrapavost protibakterijska učinkovitost protiadhezijska učinkovitost true false true Angleški jezik Slovenski jezik Članek v reviji 2024-03-21 12:39:02 2024-03-21 12:39:03 2024-03-23 03:39:02 0000-00-00 00:00:00 2023 0 0 Str. 990-1003 no. 9/10 Vol. 39 2023 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 579.6:544.72 0892-7014 10.1080/08927014.2023.2288886 179476995 Food_grade_disinfectants_based_on_hydrogen_peroxide_peracetic_acid_and_sodium_hypochlorite_interfere_with_the_adhesion_of_Escherichia_coli__.pdf Food_grade_disinfectants_based_on_hydrogen_peroxide_peracetic_acid_and_sodium_hypochlorite_interfere_with_the_adhesion_of_Escherichia_coli__.pdf 1 5E9F6F542E29C646367660646DD3CFBC 769ff6f79dda7e502c02ae52b8cde57883f8f5c6521191794e4d0112e19036f4 e4051430-e777-11ee-922d-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=182032 https://www.tandfonline.com/doi/full/10.1080/08927014.2023.2288886 0 c09fc161-e777-11ee-922d-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=182031 Biotehniška fakulteta 0 0 0