کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6664884 | 464280 | 2016 | 27 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Surface modification of food processing and handling gloves for enhanced food safety and hygiene
ترجمه فارسی عنوان
تغییر سطح مواد غذایی و دست زدن به دستکش ها برای افزایش ایمنی و بهداشت مواد غذایی
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کلمات کلیدی
ایمنی مواد غذایی، پاتوژن باکتریایی، آلودگی متقابل باکتری ها، دستکش یکبار مصرف،
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
Gloves made of materials such as latex, nitrile, and polyethylene are the most common types of protective equipment used to prevent cross-contamination and transmission of pathogenic bacteria in the food industry. In this study, we report a surface modification approach involving “fluorinated silica nanoparticles” (FSNs) to improve the protective ability against bacterial contamination of disposable glove surfaces. The bacterial antiadhesive (antifouling) properties of the modified gloves were evaluated with Salmonella Typhimurium LT2 and Staphylococcus aureus at bacterial concentrations of 8.6-9.0 log CFU/mL through the dip-inoculation approach. Bacterial attachment to glove surfaces were enumerated by the pour plating method as well as direct counting via scanning electron microscopy. The bacterial populations of S. Typhimurium LT2 and S. aureus on FSN-coated latex, nitrile and polyethylene gloves was reduced by 1-2 log units in comparison to bare gloves, which already reduce the bacterial attachment to some extent.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 187, October 2016, Pages 82-91
Journal: Journal of Food Engineering - Volume 187, October 2016, Pages 82-91
نویسندگان
Jun Kyun Oh, William Rapisand, Ming Zhang, Yagmur Yegin, Younjin Min, Alejandro Castillo, Luis Cisneros-Zevallos, Mustafa Akbulut,