Biology subjects

Maillard, J.-Y.

Publications and source records attributed to Maillard, J.-Y..

2 recordsLinked to original sources

bioRxiv2026

Challenges of Dry Sanitization to Control Salmonella Dry Surface Biofilms

Salmonella is a pathogen linked to foodborne outbreaks, including low-moisture foods. Its ability to resist desiccation can contribute to the formation of dry surface biofilms (DSB). This study evaluated the impact of 3 DSB formation protocols (P1=48-h hydrated phase/48-h dry phase, P2=24-h/120-h and P3=8-h/48-h) on the resistance of Salmonella DSB to 70% alcohol, a commercial product (based on 0.015% quaternary ammonium and 25% isopropyl alcohol), gaseous ozone (45 ppm), hot air (90 {degrees}C) and UV-C light (254 nm). The type of DSB protocol impacted the efficacy of the sanitizers (p < 0.05). The biofilm with the shortest hydration phase showed the greatest susceptibility; three out of the five sanitizers evaluated (70% alcohol, commercial product, and UV-C) promoted significant reductions in P3, with counts below the detection limit (0.8 log CFU/cm{superscript 2}) after 5 to 15 min exposure. Regarding protocols P1 and P2, in general, the best performance was from UV-C, especially against DSB on polypropylene, where it achieved reductions of 1.3 log CFU/cm{superscript 2} for P1 and 2.9 log CFU/cm{superscript 2} for P2 after 15 to 30 min of exposure. In contrast, hot air and ozone showed less effectiveness, with reductions [≤]1.2 log CFU/cm{superscript 2}. In most scenarios, confocal microscopy images corroborated the plate count results (log CFU/cm{superscript 2}). In summary, our data indicates limited action of dry sanitizers on Salmonella DSB, requiring validation and optimization of sanitization processes to ensure the microbiological safety of low-moisture products.

microbiology↗

bioRxiv2026

EFFECT OF DRY SANITIZATION ON DRY SURFACE BIOFILM OF Cronobacter sakazakii

Cronobacter sakazakii is an opportunistic foodborne pathogen that affects neonates, and has ability to produce dry surface biofilm (DSB). However, little is known about its resistance to dry sanitizers. This study aimed to evaluate the efficiency of dry sanitizers compared with sodium hypochlorite (SH) on DSB of C. sakazakii. DSB were formed on stainless steel or polypropylene coupons (10 cm{superscript 2}) using two cycles of hydrated/dry phases at 25 {degrees}C: T1 (48/48 h) or T2 (24/120 h). At DSB endpoint, the coupons were sanitized with 70% ethanol, a commercial product based on isopropyl alcohol (25%) and quaternary ammonium (0.015%), hot air (90{+/-}2 {degrees}C), UV-C light (254 nm), gaseous ozone (45{+/-}2 mg/L), or SH (200 mg/L, pH 6.5). All dry sanitizers showed limited antimicrobial activity (p > 0.05), with reductions [≤] 0.8 log CFU/cm{superscript 2} over 30 min exposure. In contrast, SH was effective against DSB regardless of the DSB formation protocol, with reductions [≥]2 and >5 log CFU/cm{superscript 2} after 10 and 30 min, respectively. Interestingly, DSB formed with shorter hydrated phase and longer dry phase (T2) had greater sensitivity to SH, but it was not noted to dry sanitizers. CLSM images suggested the presence of VBNC cells, particularly after SH treatment. In conclusion, our results emphasize the importance of implementing stringent hygiene measures to control C. sakazakii DSB in the low moisture food industry, and indicate that SH is an effective sanitation strategy when the drying line is promptly addressed.

microbiology↗