The Removal of Meat Exudate and Escherichia coli from Stainless Steel and Titanium Surfaces with Irregular and Regular Linear Topographies

Adele Evans, Anthony J. Slate, I. Devine Akhidime, Joanna Verran, Peter J. Kelly and Kathryn A. Whitehead
Additional contact information
Adele Evans: Faculty of Science and Engineering, Manchester Metropolitan University, Manchester M1 5GD, UK
Anthony J. Slate: Department of Biology and Biochemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK
I. Devine Akhidime: Faculty of Science and Engineering, Manchester Metropolitan University, Manchester M1 5GD, UK
Joanna Verran: Faculty of Science and Engineering, Manchester Metropolitan University, Manchester M1 5GD, UK
Peter J. Kelly: Faculty of Science and Engineering, Manchester Metropolitan University, Manchester M1 5GD, UK
Kathryn A. Whitehead: Faculty of Science and Engineering, Manchester Metropolitan University, Manchester M1 5GD, UK

IJERPH, 2021, vol. 18, issue 6, 1-16

Abstract: Bacterial retention and organic fouling on meat preparation surfaces can be influenced by several factors. Surfaces with linear topographies and defined chemistries were used to determine how the orientation of the surface features affected cleaning efficacy. Fine polished (irregular linear) stainless steel (FPSS), titanium coated fine polished (irregular linear) stainless steel (TiFP), and topographically regular, linear titanium coated surfaces (RG) were fouled with Escherichia coli mixed with a meat exudate (which was utilised as a conditioning film). Surfaces were cleaned along or perpendicular to the linear features for one, five, or ten wipes. The bacteria were most easily removed from the titanium coated and regular featured surfaces. The direction of cleaning (along or perpendicular to the surface features) did not influence the amount of bacteria retained, but meat extract was more easily removed from the surfaces when cleaned in the direction along the linear surface features. Following ten cleans, there was no significant difference in the amount of cells or meat exudate retained on the surfaces cleaned in either direction. This study demonstrated that for the E. coli cells, the TiFP and RG surfaces were easiest to clean. However, the direction of the clean was important for the removal of the meat exudate from the surfaces.

Keywords: Escherichia coli; bacterial retention; surface topographies; meat exudate; wipe cleaning; conditioning film (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

Downloads: (external link)
https://www.mdpi.com/1660-4601/18/6/3198/pdf (application/pdf)
https://www.mdpi.com/1660-4601/18/6/3198/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jijerp:v:18:y:2021:i:6:p:3198-:d:520602

Access Statistics for this article

IJERPH is currently edited by Ms. Jenna Liu

More articles in IJERPH from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().