Comparative Study of Three Methods for Recovering Microorganisms from Wooden Surfaces in the Food Industry
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Comparative Study of Three Methods for Recovering Microorganisms from Wooden Surfaces in the Food Industry R. Ismaïl & I. Le Bayon & V. Michel & M. Jequel & M. Kutnik & F. Aviat & M. Fédérighi
Received: 27 May 2014 / Accepted: 21 September 2014 # Springer Science+Business Media New York 2014
Abstract As direct food contact material, wood is subject to European regulation no. 1935/2004 of 27 October 2004, which specifies that materials intended for safe food contact must not interfere with foodstuff characteristics. In order to comply with this regulation, it is important to provide an efficient recovery method so that the microbial load on wooden surfaces in direct contact with products can be determined. This study compares three methods of recovering microorganisms from wooden packaging surfaces: grinding, brushing, and planing techniques. We chose three microorganism models, at various concentrations, which are wellknown risks in the food industry: Escherichia coli (vegetable sector), Listeria monocytogenes (dairy sector), and Penicillium expansum (fruit sector). Tests were carried out on three types of wooden surface, either dry or wet, and made of poplar, Scots pine, and spruce, which are commonly used in France for wooden packaging in the food industry. We identified which factors influenced microorganism recovery rates: wood moisture content, contact time, and wooden species. The grinding technique was the one which delivered the best recovery yield with an average of 30.1 % for L. monocytogenes on spruce and E. coli on poplar and R. Ismaïl : F. Aviat : M. Fédérighi LUNAM, Oniris, SECALIM, route de Gachet, CS 40706, 44307 Nantes, France R. Ismaïl : F. Aviat (*) : M. Fédérighi INRA, UMR1014 SECALIM, Nantes 44307, France e-mail: [email protected] I. Le Bayon : M. Jequel : M. Kutnik Institut technologique FCBA, Allée de Boutaut, BP 227, 33028 Bordeaux, France V. Michel ACTALIA Produits Laitiers, 419 Route des Champs Laitiers, CS50030, 74801 La Roche sur Foron, France
30.4 % for P. expansum on poplar at 37 % of wood moisture content. Planing method was also chosen to be applied to thicker wooden samples. These most reliable recovery methods will be used as a basis for the development of a specific standard to assess the food safety of wooden packaging. Keywords Recovery method . Food contact . Wood . Microorganisms
Introduction Since ancestral times, wood has been used for its properties as a “technological tool” in contributing to the organoleptic qualities of some products, for instance, in wine barrels (Gougeon et al. 2009), in vinegar barrels in which vinegars were found to be related to the wooden species of the barrels (Callejón et al. 2010), and in cheese ripening shelves (Richard 1997). Because of their lightness, their mechanical resistance to shocks, and their high tolerance to moisture, manufacturers now use wooden materials to make crates or boxes for packaging foodstuffs as varied as fruits, vegetables, fish, shellfish, and cheese. Another situation where direct contact with food a
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