The synergistic effect of enzymatic detergents on biofilm cleaning from different surfaces

Abstract

Biofilm growth is a significant source of contamination in the food industry. Enzymes are considered green countermeasures against biofilm formation in the food industry owing to their biodegradability and low toxicity. In this study, the synergistic effect of enzymes was studied against biofilm cleaning from hard surfaces. A mixed-microbial sample was sourced from a meat packaging line and biofilms were grown under high shear conditions on stainless steel and polyethylene surfaces. A model cleaning-in-place (CIP) parallel-plate flow chamber was used for firstly, the enzymatic cleaning and secondly, a disinfection step. The cleaning effectiveness was evaluated in response to different formulations containing non-foaming commercial surfactants among with amylase, protease and lipase at neutral pH. The formulation combining all three enzymes was the most effective, showing a synergy essential for the deformation of biofilm structure and consequently better disinfection of both material surfaces.

Keywords:

• Biofilm
• cleaning
• enzymes
• CIP
• biofouling
• surfaces

Acknowledgements

Núria Perujo (Institute of Aquatic Ecology, University of Girona) is acknowledged for her assistance in the flow cytometry measurements and Dr Mónica Roldán (Hospital Sant Joan de Déu) for helping with the confocal microscopy measurements.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by the European Union’s Horizon 2020 research and innovation programme under Grant agreement No. 722871 in the scope of the Marie Skłodowska-Curie Action ITN BioClean.