The Experts below are selected from a list of 156 Experts worldwide ranked by ideXlab platform
T W Fraser - One of the best experts on this subject based on the ideXlab platform.
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The study of the interaction of microorganisms with Dairy Equipment surfaces using scanning electron microscopy
Biofouling, 1991Co-Authors: A Gilmour, T W FraserAbstract:This review presents a critical appraisal of the use of scanning electron microscopy (SEM) to study the interaction between microorganisms and Dairy Equipment surfaces. The methodology involved in specimen preparation is considered, including the procedures used for obtaining surfaces with adhering microorganisms, chemical fixation, dehydration and drying. Cryofixation, a less commonly used alternative to water removal, is also discussed. The use of SEM to obtain topographical information relating to rubber and stainless steel as potential attachment surfaces is described. The SEM technique for studying milk deposits is also considered. These are important in naturally colonised Dairy Equipment surfaces. SEM,has been used to study the morphology of adhering microorganisms and the influence of various parameters on cell proliferation. Difficulties associated with the latter are highlighted. The production of extracellular polymer by microorganisms adhering to Dairy Equipment surfaces is detectable using SE...
A Gilmour - One of the best experts on this subject based on the ideXlab platform.
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The study of the interaction of microorganisms with Dairy Equipment surfaces using scanning electron microscopy
Biofouling, 1991Co-Authors: A Gilmour, T W FraserAbstract:This review presents a critical appraisal of the use of scanning electron microscopy (SEM) to study the interaction between microorganisms and Dairy Equipment surfaces. The methodology involved in specimen preparation is considered, including the procedures used for obtaining surfaces with adhering microorganisms, chemical fixation, dehydration and drying. Cryofixation, a less commonly used alternative to water removal, is also discussed. The use of SEM to obtain topographical information relating to rubber and stainless steel as potential attachment surfaces is described. The SEM technique for studying milk deposits is also considered. These are important in naturally colonised Dairy Equipment surfaces. SEM,has been used to study the morphology of adhering microorganisms and the influence of various parameters on cell proliferation. Difficulties associated with the latter are highlighted. The production of extracellular polymer by microorganisms adhering to Dairy Equipment surfaces is detectable using SE...
Luca Settanni - One of the best experts on this subject based on the ideXlab platform.
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Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese.
International journal of environmental research and public health, 2021Co-Authors: Raimondo Gaglio, Massimo Todaro, Luca SettanniAbstract:This review article focuses on the technological aspects and microbiological critical points of pressed-cooked cheeses processed from raw ewe's milk without the inoculation of starter cultures, in particular "Pecorino" cheese typology produced in Italy. After showing the composition of the biofilms adhering to the surface of the traditional Dairy Equipment (mainly wooden vat used to collect milk) and the microbiological characteristics of PDO Pecorino Siciliano cheese manufactured throughout Sicily, this cheese is taken as a case study to develop a strategy to improve its hygienic and safety characteristics. Basically, the natural lactic acid bacterial populations of fresh and ripened cheeses were characterized to select an autochthonous starter and non-starter cultures to stabilize the microbial community of PDO Pecorino Siciliano cheese. These bacteria were applied at a small scale level to prove their in situ efficacy, and finally introduced within the consortium for protection and promotion of this cheese to disseminate their performances to all Dairy factories. The innovation in PDO Pecorino Siciliano cheese production was proven to be respectful of the traditional protocol, the final cheeses preserved their typicality, and the general cheese safety was improved. An overview of the future research prospects is also reported.
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Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production
Applied and environmental microbiology, 2018Co-Authors: Margherita Cruciata, Maria Luisa Scatassa, C. Cardamone, Raimondo Gaglio, Giovanna Sala, Marisa Palmeri, Giancarlo Moschetti, Tommaso La Mantia, Luca SettanniAbstract:ABSTRACT The main hypothesis of this work was that Sicilian forestry resources are suitable for the production of Equipment to be used in cheese making and indigenous milk lactic acid bacteria (LAB) are able to develop stable biofilms providing starter and nonstarter cultures necessary for curd fermentation and cheese ripening, respectively. Hence, the present work was carried out with deproteinized whey to evaluate LAB biofilm formation on different woods derived from tree species grown in Sicily. Microbiological and scanning electron microscopy analyses showed minimal differences in microbial levels and compositions for the neoformed biofilms. The specific investigation of Salmonella spp., Listeria monocytogenes, Escherichia coli, coagulase-positive staphylococci (CPS), and sulfite-reducing anaerobes did not generate any colony for all vats before and after bacterial adhesion. LAB populations dominated all vat surfaces. The highest levels (7.63 log CFU/cm2) were registered for thermophilic cocci. Different colonies were characterized physiologically, biochemically, and genetically (at strain and species levels). Six species within the genera Enterococcus, Lactobacillus, Lactococcus, and Streptococcus were identified. The species most frequently present were Lactobacillus fermentum and Lactococcus lactis. LAB found on the surfaces of the wooden vats in this study showed interesting characteristics important for Dairy manufacture. To thoroughly investigate the safety of the wooden vat, a test of artificial contamination on new Calabrian chestnut (control wood) vats was carried out. The results showed that LAB represent efficient barriers to the adhesion of the main Dairy pathogens, probably due to their acidity and bacteriocin generation. IMPORTANCE This study highlights the importance of using wooden vats for traditional cheese production and provides evidence for the valorization of the Sicilian forest wood resources via the production of Dairy Equipment.
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Characterisation of the microflora contaminating the wooden vats used for traditional sicilian cheese production
Italian journal of food safety, 2015Co-Authors: Maria Luisa Scatassa, C. Cardamone, Viviana Miraglia, Fabrizio Lazzara, Gerlando Fiorenza, Giusi Macaluso, Luigi Arcuri, Luca Settanni, I. MancusoAbstract:Traditional Sicilian cheese productions are carried out employing traditional wooden vats, called tina. Many studies have highlighted the beneficial role of wooden Dairy Equipment by contributing to enriching the milk microflora and improving the acidification processes. The present work was undertaken to evaluate the safety of the wooden vats used to coagulate milk. To this purpose, the different microbial populations hosted onto the internal surfaces of the vats used to produce two different stretched cheeses, namely Caciocavallo Palermitano and Vastedda della valle del Belice DOP , were investigated for the presence of spoilage and pathogenic microorganisms as well as for bacteria with inhibitory effect in vitro against pathogenic microorganisms. A wide biodiversity of protechnological lactic acid bacteria (LAB), in terms of species, was revealed. Several LAB inhibited the growth of Listeria monocytogenes ATCC 7644. The wooden vats analysed resulted safe for three main findings: absence of the main pathogenic species, presence of high levels of LAB, anti- Listeria activity of many LAB.
J.e.r. Lovell-smith - One of the best experts on this subject based on the ideXlab platform.
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The emissivity of stainless steel in Dairy plant thermal design
Journal of Food Engineering, 1992Co-Authors: A.j. Baldwin, J.e.r. Lovell-smithAbstract:Abstract Stainless steel is used extensively in the construction of Dairy Equipment, some of which is placed in open air locations. The heat absorbed due to sunlight falling on Equipment and vessels is of interest to designers. The absorptivity (emissivity) of four samples of stainless steel representing a range of surface conditions, as received from the mill, and a weathered sample, was determined. The effect of the wavelength of the radiation, over the range of the solar spectrum received, was also determined. The results are compared to the wide range of values reported in the literature for the emissivity of stainless steel. The application of the emissivity to the calculation of heat loads arising from sunlight is discussed.
Ievgeniia Ostrov - One of the best experts on this subject based on the ideXlab platform.
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superhydrophobic wax coatings for prevention of biofilm establishment in Dairy food
ACS Applied Bio Materials, 2019Co-Authors: Ievgeniia Ostrov, Moshe Shemesh, Iryna Polishchuk, Boaz PokroyAbstract:Microbial contamination of Dairy products caused by biofilm-forming bacteria is of great concern to the Dairy industry, a leading sector impacted by food loss. Previous reports have emphasized that preventing biofilm formation on work surfaces of Dairy Equipment would be a more desirable option than treating it. However, there is currently no available technology that could completely prevent such biofilm formation without causing detrimental side effects. Here, we demonstrate that a bioinspired approach, exploiting superhydrophobic paraffin/fluorinated wax surfaces, can be efficiently employed to prevent Dairy-associated biofilm formation. Our results showed that under conditions relevant to Dairy food production (continuous flow of milk in the presence of substrates relevant to the Dairy industry), biofilm development by strong biofilm-forming Dairy Bacillus isolates was effectively mitigated (up to 97–99% inhibition) on the tested wax surfaces. This, coupled with the ability of these wax surfaces to re...
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development of a method to determine the effectiveness of cleaning agents in removal of biofilm derived spores in milking system
Frontiers in Microbiology, 2016Co-Authors: Ievgeniia Ostrov, Avraham Harel, Solange Bernstein, Doron Steinberg, Moshe ShemeshAbstract:Microbial damages caused by biofilm forming bacteria in the Dairy industry are a fundamental threat to safety and quality of Dairy products. In order to ensure the optimal level of Equipment hygiene in the Dairy industry, it is necessary to determine the biofilm removal efficiency of cleaning agents used for cleaning-in-place procedures. However, currently there is no standard method available for evaluating and comparing cleaning agents for use in cleaning-in-place procedures in the Dairy industry under realistic conditions. The present study aims to establish a cleaning-in-place model system to evaluate the effectiveness of cleaning agents in removal of biofilm derived spores from the surfaces of stainless steel which is the predominant substrate in milking Equipment on Dairy farms. The system is based on Bacillus subtilis spores surrounded with exopolymeric substances produced by bacteria during biofilm formation. The spores applied on sampling plates were mounted on T-junctions protruding 1.5 – 11-times the milk pipe diameter from the main loop to resemble different levels of cleaning difficulty. The cleaning tests were conducted using commercial alkaline detergents and caustic soda at conditions which are relevant to actual farm environment. The spores removal effect was evaluated by comparing the number of viable spores (attached to sampling plates) before and after cleaning. Evaluation of the cleaning and disinfecting effect of cleaning agents towards biofilm derived spores was further performed, which indicates whether spores elimination effect of an agent is due to killing the spores or removing them from the surfaces of Dairy Equipment. Moreover, it was established that the presence of extracellular matrix is an important factor responsible for high level of cleaning difficulty characteristic for surface attached spores. In overall, the results of this study suggest that the developed model system simulates actual farm conditions for quantitative evaluation of the effectiveness of cleaning and disinfecting agents and their cleaning and disinfecting effect on removal of biofilm derived spores.
