Bactericidal Effect of Calcium Oxide (Scallop‐Shell Powder) Against Pseudomonas aeruginosaBiofilm on Quail Egg Shell, Stainless Steel, Plastic, and Rubber

• Autores: Soo‐Jin Jung, Shin Young Park, Seh Eun Kim, Ike Kang, Jiyong Park, Jungwon Lee, Chang‐Min Kim, Myung‐Sub Chung, Sang-Do Ha
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 7, 2017, págs. 1682-1687
• Idioma: inglés
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• Resumen

  • The aim of this study was to evaluate the bactericidal effect of calcium oxide (CaO) against Pseudomonas aeruginosabiofilms on quail eggshells and major egg contacting surfaces (stainless steel, plastic, and rubber). The samples were subjected to CaO treatments (0%, 0.01%, 0.05%, 0.10%, 0.15%, 0.20%, 0.25%, and 0.30%) for 1 min. All the CaO treatments significantly reduced P. aeruginosabiofilms on all tested surfaces as compared to controls. In comparison of biofilm stability, the strongest and most resistant biofilm was formed on eggshell against the CaO treatment, followed by rubber, stainless steel, and plastic. In evaluation of bactericidal effect, the largest reduction (3.16 log CFU) was observed in plastic even at the lowest concentration of CaO (0.01%), whereas the least reduction was found in eggshells, regardless of CaO concentration. In addition, stainless steel showed a significant reduction in biofilm formation at all concentrations except 0.10% to 0.15% CaO. At 0.30% CaO, the reduction of P. aeruginosain biofilms on stainless steel, plastic, rubber, and eggshell were 5.48, 6.37, 4.87, and 3.14 log CFU/cm2(CFU/egg), respectively. Biofilm reduction after CaO treatment was also observed by field emission scanning electron microscopy (FE‐SEM). Based on the FE‐SEM images, we observed that P. aeruginosabiofilms formed compact aggregations on eggshell surfaces with CaO treatments up to 0.30%. More specifically, a 0.20% CaO treatment resulted in the reductions of 3 to 6 log CFU in all materials. CaO at greater than 0.20% can be used as an alternative sanitizer to reduce bacterial contamination and biofilm formation on eggshell and egg‐processing equipment surfaces, which can enhance product safety in the egg industry.