Modelling and Determination of Parameters Influencing the Transfer of Microorganisms from Food Contact Materials
Abstract
:1. Introduction
Aim of the Study
2. Materials and Methods
2.1. Materials Studied
2.2. Determination of the Total Number of Colony-Forming Units per 100 Square Centimeters (CFU/100 cm2) for Each Sample
2.3. Transfer Evaluation of Microorganisms to Agar Plates under Increasing Incubation Time, Increasing Applied Weight and from Outer and Inner Layers from Tested Samples
2.4. Data Analysis
3. Results
3.1. Subsection
3.1.1. Characteristics of Tested Samples
3.1.2. Transfer Analysis Comparing Front and Back of Tested Samples
3.1.3. Transfer Analysis with Different Applied Weights
3.1.4. Transfer Analysis with Increasing Incubation Time
3.1.5. Transfer Analysis of Inner and Outer Layers of the Samples
3.1.6. Transfer Analysis Considering Transfer Ratios and the Total Number of CFU/100 cm2 of Tested Samples
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Classification of Samples | Sample ID | Total Number of CFU/100 cm2 | Food Packaging Applications | g/cm2 |
---|---|---|---|---|
Samples with high numbers of CFU/100 cm2 | 1 | 8.63 × 105 | secondary food packaging: dry, non-fatty, peeled or washed | 9.60 × 10−3 |
2 | 5.64 × 105 | secondary food packaging: dry, non-fatty, peeled or washed | 1.34 × 10−2 | |
3 | 1.32 × 105 | dry, moist, fatty | 1.10 × 10−2 | |
Samples with low numbers of CFU/100 cm2 | 4 | 5.00 × 102 | dry, moist, fatty (baking up to 220 °C) | 3.60 × 10−3 |
5 | 3.00 × 102 | dry, moist, fatty | 7.00 × 10−3 | |
6 | 1.00 × 101 | dry, moist, fatty | 1.18 × 10−2 |
Sample Number | 1 | 2 | 3 | 4 | 5 | 6 | |||
---|---|---|---|---|---|---|---|---|---|
Transfer of microorganisms to TSA plates | outer layers | CFU/100 cm2 | 8.63 × 105 | 5.64 × 105 | 1.32 × 105 | 5.44 × 102 | 2.62 × 102 | 6.49 × 101 | |
front | transferred CFU/100 cm2 | 7.91 × 102 ± 5.28 × 102 | 1.19 × 102 ± 8.07 × 101 | 3.48 × 102 ± 1.40 × 102 | 1 × 100 ± 2 × 100 | 1 × 100 ± 4 × 100 | 2 × 100 ± 3 × 100 | ||
transfer ratio (%) | 0.09 ± <0.06 | 0.02 ± 0.01 | 0.26 ± 0.11 | 0.26 ± 0.32 | 0.48 ± 1.36 | 2.48 ± 4.55 | |||
back | transferred CFU/100 cm2 | 7.69 × 102 ± 4.64 × 102 | 6.56 × 101 ± 7.02 × 101 | 3.35 × 102 ± 1.43 × 102 | 2 × 100 ± 2 × 100 | 1 × 100 ± 1 × 100 | 1 × 100 ± 2 × 100 | ||
transfer ratio (%) | 0.09 ± 0.05 | 0.01 ± 0.01 | 0.25 ± 0.11 | 0.30 ± 0.33 | 0.21 ± 0.57 | 1.75 ± 2.90 |
Sample Number | 1 | 2 | 3 | 4 | 5 | 6 | ||
---|---|---|---|---|---|---|---|---|
Transfer of microorganisms to TSA plates | outer layers | CFU/100 cm2 | 8.63 × 105 | 5.64 × 105 | 1.32 × 105 | 5.44 × 102 | 2.62 × 102 | 6.49 × 101 |
transferred CFU/100 cm2 | 1.16 × 103 ± 4.31 × 102 | front: 1.45 × 102 ± 6.33 × 100 back: 8.3 × 101 ± 3 × 100 | 4.05 × 102 ± 6.40 × 101 | 4 × 100 ± 5 × 100 | 2 × 100 ± 4 × 100 | 1 × 100 ± 3 × 100 | ||
transfer ratio (%) | 0.13 ± 0.05 | front: 0.03 ± <0.01 back: 0.02 ± <0.01 | 0.31 ± 0.05 | 0.67 ± 0.87 | 0.60 ± 1.44 | 2.12. ± 4.49 | ||
Kruskal–Wallis test | 0.80 | front: 0.80 back: 0.08 | 0.08 | 0.67 | 0.38 | 0.48 |
Sample Number | 1 | 2 | 3 | 4 | 5 | 6 | |||
---|---|---|---|---|---|---|---|---|---|
Transfer of microorganisms to TSA plates | outer layers | CFU/100 cm2 | 8.63 × 105 | 5.64 × 105 | 1.32 × 105 | 5.44 × 102 | 2.62 × 102 | 6.49 × 101 | |
5 min | transferred CFU/100 cm2 | 9.30 × 101 ± 2.20 × 101 | front: 3.90 × 101 ± 1.00 × 101 back: 1.40 × 101 ± 4 × 100 | 5.90 × 101 ± 2.50 × 101 | 1 × 100 ± 2 × 100 | <1 × 100 ± <1 × 100 | 1 × 100 ± 2 × 100 | ||
transfer ratio (%) | 0.01 ± <0.01 | front: 0.01 ± <0.01 back: <0.01 ± <0.01 | 0.04 ± <0.02 | 0.25 ± 0.31 | 0.05 ± 0.18 | 1.54 ± 3.08 | |||
30 min | transferred CFU/100 cm2 | 9.30 × 102 ± 1.70 × 102 | front: 1.65 × 102 ± 9.73 × 101 back: 9.55 × 101 ± 8.15 × 101 | 4.36 × 102 ± 6.80 × 101 | 1 × 100 ± 1 × 100 | 2 × 100 ± 4 × 100 | 1 × 100 ± 1 × 100 | ||
transfer ratio (%) | 0.11 ± 0.02 | front: 0.03 ± 0.02 back: 0.02 ± <0.01 | 0.33 ± 0.05 | 0.25 ± 0.21 | 0.67 ± 1.35 | 0.96 ± 1.80 | |||
comparing 5 min and 30 min | Kruskal–Wallis test | <0.01 | front: <0.01 back: <0.01 | <0.01 | 0.83 | 0.02 | 0.10 |
Sample Number | 1 | 2 | 3 | 4 | 5 | 6 | |||
---|---|---|---|---|---|---|---|---|---|
Transfer of microorganism to TSA plates | 5 min | CFU/100 cm2 | 8.63 × 105 | 5.64 × 105 | 1.32 × 105 | 5.44 × 102 | 2.62 × 102 | 6.49 × 101 | |
outer layer | transferred CFU/100 cm2 | 9.10 × 101 ± 2.06 × 101 | 2.20 × 101 ± 1.30 × 101 | 5.50 × 101 ± 3.80 × 101 | 2 × 100 ± 1 × 100 | <1 × 100 ± 1 × 100 | 1 × 100 ± 1 × 100 | ||
transfer ratio (%) | 0.01 ± <0.01 | <0.01 ± <0.01 | 0.03 ± 0.02 | 0.32 ± 0.20 | <0.01 ± <0.01 | 2.36 ± 2.30 | |||
inner layer | transferred CFU/100 cm2 | 5.28 × 102 ± 7.80 × 101 | 1.25 × 102 ± 5.00 × 101 | 1.32 × 102 ± 3.70 × 101 | 1 × 100 ± 1 × 100 | <1 × 100 ± 1 × 100 | <1 × 100 ± <1 × 100 | ||
transfer ratio (%) | 0.06 ± 0.01 | 0.02 ± <0.01 | 0.11 ± 0.02 | 0.18 ± 0.26 | <0.01 ± <0.01 | <0.01 ± <0.01 | |||
comparing layers | Mann–Whitney U test | <0.01 | <0.01 | <0.01 | 0.44 | <0.99 | <0.01 |
Sample Number | 1 | 2 | 3 | 4 | 5 | 6 | |||
---|---|---|---|---|---|---|---|---|---|
Transfer of microorganisms to TSA plates | CFU/100 cm2 | 8.63 × 105 | 5.64 × 105 | 1.32 × 105 | 5.44 × 102 | 2.62 × 102 | 6.49 × 101 | ||
30 min | outer layers | transferred CFU/100 cm2 | 1.10 × 103 ± 4.80 × 102 | 1.30 × 102 ± 8.90 × 101 | 4.37 × 102 ± 6.20 × 101 | 2 × 100 ± 2 × 100 | 2 × 100 ± 3 × 100 | <1 × 101 ± 1 × 101 | |
transfer ratio (%) | 0.13 ± 0.06 | 0.02 ± 0.02 | 0.33 ± 0.05 | 0.32 ± 0.30 | 0.45 ± 1.06 | 1.06 ± 1.82 |
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Maitz, S.; Schmid, P.J.; Kittinger, C. Modelling and Determination of Parameters Influencing the Transfer of Microorganisms from Food Contact Materials. Int. J. Environ. Res. Public Health 2022, 19, 2996. https://doi.org/10.3390/ijerph19052996
Maitz S, Schmid PJ, Kittinger C. Modelling and Determination of Parameters Influencing the Transfer of Microorganisms from Food Contact Materials. International Journal of Environmental Research and Public Health. 2022; 19(5):2996. https://doi.org/10.3390/ijerph19052996
Chicago/Turabian StyleMaitz, Stephanie, Paul Jakob Schmid, and Clemens Kittinger. 2022. "Modelling and Determination of Parameters Influencing the Transfer of Microorganisms from Food Contact Materials" International Journal of Environmental Research and Public Health 19, no. 5: 2996. https://doi.org/10.3390/ijerph19052996