Inactivation Strategy for Clostridium perfringens Spores Adhered onto Stainless Steel Surfaces Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/p5547v23s

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  • Clostridium perfringens is a spore-forming pathogenic bacterium that causes a variety of diseases in human and animals. C. perfringens type A isolates produce enterotoxin (CPE) causing food poisoning (FP) and non-food-borne (NFB) gastrointestinal (GI) diseases including antibiotic-associated diarrhea and sporadic diarrhea. C. perfringens type A food poisoning currently ranks as the second most commonly reported bacterial foodborne outbreaks in the United States. C. perfringens has the ability to form metabolically dormant spores in the environment that are resistant to various lethal factors such as, moist heat, dry heat, UV radiation, nitrate, pH-induced stress, prolonged frozen storage, and high pressure processing. These spore resistant properties allow the survival of spores against the preservative approaches that are applied in food manufacturing plants. Thus, the cross- contamination of C. perfringens spores from food contact surfaces into finished products might increase the consumer health risk. In this work, C. perfringens type A isolates were evaluated for their ability to survive on stainless steel (SS) chips under aerobic conditions. C. perfringens spores adhered onto SS chips and remained viable up to 48 h in aerobic conditions while vegetative cells died within 30 minutes of exposure to aerobic environment. Further, we determined the surface hydrophobicity of C. perfringens cells and spores and its correlation to the adhesion onto SS chips. Results showed that spores are more hydrophobic than vegetative cells, and this hydrophobicity is related to the presence of the spore outer coat. Lastly, we applied a modified Clean-in-Place (CIP) procedure on C. perfringens spores adhered onto SS chips as an inactivation strategy to control the contamination level of adhered C. perfringens spores. Our results demonstrated that CIP wash steps are able to inactivate C. perfringens spores from SS chips after treating with sodium hydroxide (NaOH). Collectively, our current findings contributes to food industry in order to enhance food safety by lowering the potential cross-contamination of C. perfringens into food products, thereby helping reducing the risk of C. perfringens-associated food poisoning outbreaks.
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