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Durable superhydrophobic coatings for stainless-steel: An effective defense against Escherichia coli and Listeria fouling in the post-harvest environment.
- Source :
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Food Research International . Nov2023:Part 1, Vol. 173, pN.PAG-N.PAG. 1p. - Publication Year :
- 2023
-
Abstract
- [Display omitted] • Durable superhydrophobic nanodiamond based coating for stainless-steel. • Water contact angle of 156.3 ± 1.9° with 2.3 ± 0.5° contact angle hysteresis. • Surfaces characterized with SEM, AFM, and ATR-FTIR. • 2.3 ± 0.6 log 10 & 2.0 ± 0.9 log 10 reductions in E. coli & L. innocua , respectively. • Resisted fouling from contaminated Romaine lettuce leaves. Increasing concerns revolve around bacterial cross-contamination of leafy green vegetables via food-contact surfaces. Given that stainless-steel is among the commonly used food-contact surfaces, this study reports a coating strategy enhancing its hygiene and microbiological safety through an antifouling approach via superhydrophobicity. The developed method involves growing a nickel-nanodiamond nanocomposite film on 304 stainless-steel via electroplating and sequential functionalization of the outer surface layer with nonpolar organosilane molecules via polydopamine moieties. The resultant superhydrophobic stainless-steel surfaces had a static water contact angle of 156.3 ± 1.9° with only 2.3 ± 0.5° contact angle hysteresis. Application of the coating to stainless-steel was demonstrated to yield 2.3 ± 0.6 log 10 and 2.0 ± 0.9 log 10 reductions in the number of adherent gram-negative Escherichia coli O157:H7 and gram-positive Listeria innocua cells, respectively. These population reductions were shown to be statistically significant (α = 0.05). Coated stainless-steel also resisted fouling when contacted with contaminated romaine lettuce leaves and maintained significant non-wetting character when abraded with sand or contacted with high concentration surfactant solutions. The incorporation of superhydrophobic stainless-steel surfaces into food processing equipment used for washing and packaging leafy green vegetables has the potential to mitigate the transmission of pathogenic bacteria within food production facilities. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 09639969
- Volume :
- 173
- Database :
- Academic Search Index
- Journal :
- Food Research International
- Publication Type :
- Academic Journal
- Accession number :
- 172777350
- Full Text :
- https://doi.org/10.1016/j.foodres.2023.113227