Microbial populations on brewery filling hall surfaces: Progress towards functional coatings

Outi Priha, Mari Raulio, Kevin Cooke, Leanne Fisher, Claire Hill, Silja Hylkinen, Peter Kelly, Parnia Navabpour, Soheyla Ostovarpour, Kaisa Tapani, Carin Tattershall, Anna-Kaisa Vehviläinen, Joanna Verran, Erna Storgårds

Research output: Contribution to journalArticleScientificpeer-review

7 Citations (Scopus)

Abstract

Microbial populations on equipment surfaces of beverage filling lines were investigated as a function of surface coating type, location and time. Photocatalytic metal-ion doped (Ag or Mo) and non-doped TiO2 coatings deposited using reactive magnetron sputtering and spray coating methods were studied as means to reduce microbial numbers accumulating on the surfaces. The coatings were applied to stainless steel coupons, which were mounted to one canning and one glass bottle filling line for 3-5 months. After exposure microbial numbers on the coupons were evaluated by culturing, and bacterial community profiles were characterised with PCR-DGGE (denaturing gradient gel electrophoresis). The results showed that the longer the run time after washes the higher microbial numbers were detected, and that the two filling lines each had their characteristic bacterial community. The major species identified were members of Acinetobacter sp., lactic acid bacteria and enterobacteria. No clear effect of the different coating materials on the microbial numbers or bacterial community composition on the surfaces was shown. In conclusion, functional coatings with sufficient mechanical and chemical durability for industrial surfaces have been developed. Although these coatings have been previously reported to reduce the number of microorganisms on the surfaces in vitro, their efficacy in the challenging beverage process conditions was not proven.
Original languageEnglish
Pages (from-to)1-11
JournalFood Control
Volume55
DOIs
Publication statusPublished - 2015
MoE publication typeA1 Journal article-refereed

Fingerprint

brewing industry
Beverages
coatings
Denaturing Gradient Gel Electrophoresis
Acinetobacter
Stainless Steel
Enterobacteriaceae
Population
Glass
Lactic Acid
bacterial communities
Metals
Ions
Bacteria
Equipment and Supplies
Polymerase Chain Reaction
beverages
canning
stainless steel
denaturing gradient gel electrophoresis

Keywords

  • beverage industry
  • microbial communities
  • photocatalytic coatings
  • bacteria
  • process surfaces

Cite this

Priha, O., Raulio, M., Cooke, K., Fisher, L., Hill, C., Hylkinen, S., ... Storgårds, E. (2015). Microbial populations on brewery filling hall surfaces: Progress towards functional coatings. Food Control, 55, 1-11. https://doi.org/10.1016/j.foodcont.2015.02.022
Priha, Outi ; Raulio, Mari ; Cooke, Kevin ; Fisher, Leanne ; Hill, Claire ; Hylkinen, Silja ; Kelly, Peter ; Navabpour, Parnia ; Ostovarpour, Soheyla ; Tapani, Kaisa ; Tattershall, Carin ; Vehviläinen, Anna-Kaisa ; Verran, Joanna ; Storgårds, Erna. / Microbial populations on brewery filling hall surfaces: Progress towards functional coatings. In: Food Control. 2015 ; Vol. 55. pp. 1-11.
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abstract = "Microbial populations on equipment surfaces of beverage filling lines were investigated as a function of surface coating type, location and time. Photocatalytic metal-ion doped (Ag or Mo) and non-doped TiO2 coatings deposited using reactive magnetron sputtering and spray coating methods were studied as means to reduce microbial numbers accumulating on the surfaces. The coatings were applied to stainless steel coupons, which were mounted to one canning and one glass bottle filling line for 3-5 months. After exposure microbial numbers on the coupons were evaluated by culturing, and bacterial community profiles were characterised with PCR-DGGE (denaturing gradient gel electrophoresis). The results showed that the longer the run time after washes the higher microbial numbers were detected, and that the two filling lines each had their characteristic bacterial community. The major species identified were members of Acinetobacter sp., lactic acid bacteria and enterobacteria. No clear effect of the different coating materials on the microbial numbers or bacterial community composition on the surfaces was shown. In conclusion, functional coatings with sufficient mechanical and chemical durability for industrial surfaces have been developed. Although these coatings have been previously reported to reduce the number of microorganisms on the surfaces in vitro, their efficacy in the challenging beverage process conditions was not proven.",
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author = "Outi Priha and Mari Raulio and Kevin Cooke and Leanne Fisher and Claire Hill and Silja Hylkinen and Peter Kelly and Parnia Navabpour and Soheyla Ostovarpour and Kaisa Tapani and Carin Tattershall and Anna-Kaisa Vehvil{\"a}inen and Joanna Verran and Erna Storg{\aa}rds",
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Priha, O, Raulio, M, Cooke, K, Fisher, L, Hill, C, Hylkinen, S, Kelly, P, Navabpour, P, Ostovarpour, S, Tapani, K, Tattershall, C, Vehviläinen, A-K, Verran, J & Storgårds, E 2015, 'Microbial populations on brewery filling hall surfaces: Progress towards functional coatings', Food Control, vol. 55, pp. 1-11. https://doi.org/10.1016/j.foodcont.2015.02.022

Microbial populations on brewery filling hall surfaces: Progress towards functional coatings. / Priha, Outi; Raulio, Mari; Cooke, Kevin; Fisher, Leanne; Hill, Claire; Hylkinen, Silja; Kelly, Peter; Navabpour, Parnia; Ostovarpour, Soheyla; Tapani, Kaisa; Tattershall, Carin; Vehviläinen, Anna-Kaisa; Verran, Joanna; Storgårds, Erna.

In: Food Control, Vol. 55, 2015, p. 1-11.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Microbial populations on brewery filling hall surfaces: Progress towards functional coatings

AU - Priha, Outi

AU - Raulio, Mari

AU - Cooke, Kevin

AU - Fisher, Leanne

AU - Hill, Claire

AU - Hylkinen, Silja

AU - Kelly, Peter

AU - Navabpour, Parnia

AU - Ostovarpour, Soheyla

AU - Tapani, Kaisa

AU - Tattershall, Carin

AU - Vehviläinen, Anna-Kaisa

AU - Verran, Joanna

AU - Storgårds, Erna

PY - 2015

Y1 - 2015

N2 - Microbial populations on equipment surfaces of beverage filling lines were investigated as a function of surface coating type, location and time. Photocatalytic metal-ion doped (Ag or Mo) and non-doped TiO2 coatings deposited using reactive magnetron sputtering and spray coating methods were studied as means to reduce microbial numbers accumulating on the surfaces. The coatings were applied to stainless steel coupons, which were mounted to one canning and one glass bottle filling line for 3-5 months. After exposure microbial numbers on the coupons were evaluated by culturing, and bacterial community profiles were characterised with PCR-DGGE (denaturing gradient gel electrophoresis). The results showed that the longer the run time after washes the higher microbial numbers were detected, and that the two filling lines each had their characteristic bacterial community. The major species identified were members of Acinetobacter sp., lactic acid bacteria and enterobacteria. No clear effect of the different coating materials on the microbial numbers or bacterial community composition on the surfaces was shown. In conclusion, functional coatings with sufficient mechanical and chemical durability for industrial surfaces have been developed. Although these coatings have been previously reported to reduce the number of microorganisms on the surfaces in vitro, their efficacy in the challenging beverage process conditions was not proven.

AB - Microbial populations on equipment surfaces of beverage filling lines were investigated as a function of surface coating type, location and time. Photocatalytic metal-ion doped (Ag or Mo) and non-doped TiO2 coatings deposited using reactive magnetron sputtering and spray coating methods were studied as means to reduce microbial numbers accumulating on the surfaces. The coatings were applied to stainless steel coupons, which were mounted to one canning and one glass bottle filling line for 3-5 months. After exposure microbial numbers on the coupons were evaluated by culturing, and bacterial community profiles were characterised with PCR-DGGE (denaturing gradient gel electrophoresis). The results showed that the longer the run time after washes the higher microbial numbers were detected, and that the two filling lines each had their characteristic bacterial community. The major species identified were members of Acinetobacter sp., lactic acid bacteria and enterobacteria. No clear effect of the different coating materials on the microbial numbers or bacterial community composition on the surfaces was shown. In conclusion, functional coatings with sufficient mechanical and chemical durability for industrial surfaces have been developed. Although these coatings have been previously reported to reduce the number of microorganisms on the surfaces in vitro, their efficacy in the challenging beverage process conditions was not proven.

KW - beverage industry

KW - microbial communities

KW - photocatalytic coatings

KW - bacteria

KW - process surfaces

U2 - 10.1016/j.foodcont.2015.02.022

DO - 10.1016/j.foodcont.2015.02.022

M3 - Article

VL - 55

SP - 1

EP - 11

JO - Food Control

JF - Food Control

SN - 0956-7135

ER -