Titanium surfaces better at preventing Listeria compared to stainless steel: study

22 hours ago

Source of Article: http://canadianpress.google.com/article/ALeqM5hfKHkjcRrjtpMipzZaav436ejKGA

TORONTO — Outbreaks of Listeria in meat-processing plants could be reduced if companies used titanium work surfaces instead of stainless steel, according to research to be presented Wednesday at the Society for General Microbiology's autumn meeting in Dublin.

Researchers from Manchester Metropolitan University studied how scratches in surfaces can entrap micro-organisms and found some bacteria cannot attach as well to titanium surfaces, compared to stainless steel.

"These results will help designers make hygienic surfaces that are easy to clean," said university spokeswoman Adele Packer. "This should help reduce the chances of cross-contamination and cross infection."

Other research to be presented by the University of Nottingham suggests a common food spoilage bacteria called Pseudomonas fluorescens aids Listeria in attaching to work surfaces more effectively.

The researchers also found the ability of Listeria to stick to a stainless steel surface varied significantly when different meat residues were on a counter.

Researchers suggested that companies should modify their cleaning and disinfecting protocols depending on the type of meat involved.

_______

Main Page

If you have any comments, please send your email to info@foodhaccp.com