Inactivation of Listeria monocytogenes on a polyethylene surface modified by layer-by-layer deposition of the antimicrobial N-halamine

Modification of food contact surfaces to be antimicrobial represents an approach to address the problem of cross-contamination in the food industry. The effect of increasing levels of surface modification on low density polyethylene (LDPE) through application of N-halamines on the inactivation kinetics of Listeria monocytogenes Scott A was evaluated. Increasing levels of modification were applied through layer by layer deposition on LDPE surface (1–5 double layers of polyethyleneimine and poly(acrylic acid)). Surface modification was achieved and confirmed through Fourier Transform Infrared Spectroscopy (FTIR). From 1 to 5 double layers, the N-halamine content ranged from 3.42 ± 1.2 to 27.30 ± 3.5 nmol cm−2. More than four logarithmic cycles (>99.99%) reduction was reached against L. monocytogenes Scott A after different contact times depending on the level of modification, that varied from 50 to 110 min (from 5 to 2 double layers). Inactivation kinetics followed a sigmoidal behavior.

► The surface of low density polyethylene (LDPE) was modified with antimicrobial N-halamines.
► Effectiveness was challenged against Listeria monocytogenes Scott A.
► Successful surface modification of LDPE was confirmed through Fourier Transform Infrared Spectroscopy.
► The surface-modified LDPE was able to inactivate L. monocytogenes in more than 99.99%.
► Kinetics of inactivation followed a sigmoidal behavior.