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Combined Effect of Temperature and Relative Humidity on the Survival of Isolates on Stainless Steel Coupons.

Authors:
Amreen Bashir Peter A Lambert Yvonne Stedman Anthony C Hilton

Int J Environ Res Public Health 2022 01 14;19(2). Epub 2022 Jan 14.

College of Health & Life Sciences, Aston University, Birmingham B4 7ET, UK.

The survival on stainless steel of ten isolates from food factory, clinical and veterinary sources was investigated. Stainless steel coupons inoculated with were dried and stored at a range of temperatures and relative humidity (RH) levels representing factory conditions. Viability was determined from 1 to 22 days. Survival curves obtained for most isolates and storage conditions displayed exponential inactivation described by a log-linear model. Survival was affected by environmental temperatures and RH with decimal reduction times (DRTs) ranging from <1 day to 18 days. At 25 °C/15% RH, all isolates survived at levels of 10 to 10 cfu for >22 days. Furthermore, temperatures and RH independently influenced survival on stainless steel; increasing temperatures between 10 °C and 37 °C and increasing RH levels from 30-70% both decreased the DRT values. Survival curves displaying a shoulder followed by exponential death were obtained for three isolates at 10 °C/70% RH. Inactivation kinetics for these were described by modified Weibull models, suggesting that cumulative injury occurs before cellular inactivation. This study highlights the need to control temperature and RH to limit microbial persistence in the food manufacturing environment, particularly during the factory shut-down period for cleaning when higher temperature/humidity levels could be introduced.

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http://dx.doi.org/10.3390/ijerph19020909DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8776188PMC
January 2022

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