Antimicrobial activity of copper surfaces against suspensions of Salmonella enterica and Campylobacter jejuni - PubMed (original) (raw)
Antimicrobial activity of copper surfaces against suspensions of Salmonella enterica and Campylobacter jejuni
Gustavo Faúndez et al. BMC Microbiol. 2004.
Abstract
Background: Salmonella enterica and Campylobacter jejuni are amongst the more prevalent bacterial pathogens that cause foodborne diseases. These microorganisms are common contaminants of poultry and poultry products. This study was aimed to evaluate the antibacterial activity of metallic copper surfaces on these important enteropathogens, and to determine the potential acquisition of copper by food exposed to this metal.
Results: The antibacterial activity of copper surfaces was evaluated overlying them with suspensions of 10(6) CFU/ml of S. enterica and C. jejuni. Bacterial counts obtained after 0, 2, 4 and 8 hours at 10 degrees C and 25 degrees C were compared with those obtained in stainless steel and a synthetic polymer as control surfaces. The results showed that when these enteropathogens were kept in contact with copper a significant antibacterial activity was noted, on the contrary when the same load of pathogen suspensions were tested over the control surfaces it was found that the bacterial counts remained unchanged or even increased with time. The potential acquisition of copper by food exposed to this surface was also evaluated. Meat exposed for one hour to a copper surface adsorbed residual copper in a time dependent manner.
Conclusions: These results shows that metallic copper surfaces have an antibacterial activity against S. enterica and C. jejuni and suggest its potential application as an inhibitory agent in the various stages of the food processing operations.
Figures
Figure 1
Survival of suspensions of S. enterica on different surfaces. 3 × 106 /ml bacterial cells/ml were left on copper, steel and polymeric surfaces, and incubated at 25°C or 10°C. Alíquots were taken at 0, 2, 4 and 8 hours. The plots show the logarithm of the average from the plate counts (CFU) for each assay. The vertical bars represent the standard error of the mean (SEM) for each point A) Assay at 25°C. The differences between the bacterial counts from the copper surfaces and the control surfaces were significant at the times 2, 4 y 8 hours (P < 0.0001). B) Assay at 10°C. Differences between the bacterial counts from the copper surfaces and the control surfaces were significant at 4 hours (p < 0.05) and 8 hours (p < 0.0005).
Figure 2
Survival of suspensions of C. jejuni on different surfaces 3 × 106 /ml bacterial cells/ml were left on copper, steel and polymeric surfaces, and incubated at 25°C or 10°C. The plots show the logarithm of the average from the plate counts (CFU) for each assay. The vertical bars represent the standard error of the mean (SEM) for each point. A) Assay at 25°C. Aliquots were taken at 0, 2, 4 and 8 hours. Differences between the bacterial counts from the copper surfaces and the control surfaces were significant at 4 and 8 hours (P < 0.0001). B) Assay at 10°C. Aliquots were taken at 0, 4 and 8 hours. Differences between the bacterial counts from the copper surfaces and the control surfaces were significant at 8 hours (P < 0.0001).
Figure 3
Copper content in chicken and pork meat after exposure to a copper surface. The plot shows the average of the copper content (mg / 100 g) of 30 samples each of chicken and pork meat maintained on copper surfaces for 0, 10, 20, 30, 40, and 50 minutes.
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