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SENIOR SCIENCE WRITER, TEXAS
A&M UNIVERSITY
Over the course of their journey from the open fields to the produce displays at grocery stores, fresh vegetables and fruits can sometimes get contaminated by microorganisms. These items can then spoil other produce, spreading the
contamination further and increasing the number of food items that can cause illnesses.
To prevent cross-contamination between fresh produce, researchers at Texas A&M University have created a coating that can be applied to food-contact surfaces, like conveyor belts, rollers and collection buckets. In addition to being germicidal, the researchers have designed their coating to be extremely water-repellent. They said without water, bacteria can’t stick or multiply on surfaces, thereby drastically curbing contamination from one produce item to another.
“Consuming contaminated raw foods causes hundreds of people to get sick annually, and so food contamination is not only a huge health concern but is also a significant economic burden,” said Dr Mustafa Akbulut, Associate Professor in the Artie McFerrin Department of Chemical Engineering.
“In our study, we show that our new dual-function coating — one that can both repel and kill bacteria — can greatly mitigate bacterial spread, averting cross-contamination” (see
Figure 1).
The results of their study are in the February issue of the journal ACS Applied Materials & Interfaces.
water-repelling property
can help food-contact
surfaces retain their
germicidal action
much longer.
Foodborne illnesses can be caused by a whole swarm of pathogens that include multiple strains of viruses and bacteria. To remedy any infection after harvest, fresh produce is generally washed and then sanitized in powerful antimicrobials, like hydrogen peroxide
or acetic acid.
prevent indirect transmission ranging from antimicrobial surface coatings to antifouling polymer surfaces that act like springs to push bacteria away. However, the researchers said for a variety of reasons, these approaches, although efficient at first, can lose their effects over time.
Source: Texas A&M Engineering
“Most bacteria can only survive in an aqueous environment,” said Akbulut.
“If surfaces are superhydrophobic, then water, and along with it most of the bacteria will be repelled away. With fewer bacteria around, less germicides are used up, increasing the overall
lifetime of the coating.”
Together, the silica-aluminium layer bound to the silica-lysozyme layer made a coating that had a rough texture when viewed at microscopic scales. The researchers noted that this submicroscopic roughness, or the tiny bumps and crevices on the coating, is key to superhydrophobicity.
“In general, if you increase roughness, the hydrophobicity of a material increases, but there is a limit,” said Shuhao Liu, a graduate student in the College of Engineering and the primary author of the study.
“In general, if you increase roughness, the hydrophobicity of a material increases, but there is a limit,” said Shuhao Liu, a graduate student in the College of Engineering and the primary author of the study.
“If the coating is too rough, bacteria can once again hide behind crevices and contaminate. So, we tweaked the proportion of silica and lysozyme so that the roughness yielded the best possible hydrophobicity without compromising the coating’s overall function.”
When their superhydrophobic, lysozyme-infused coating was finetuned and ready, the researchers tested if it was effective at curbing the growth of two strains of disease-causing bacteria, Salmonella typhimurium and Listeria innocua. Upon examination, they found that the number of bacteria on these surfaces was 99.99% lesser than that on bare surfaces.
“In this regard, we have developed surface coatings that can prevent bacteria from collecting on surfaces, which is one of the major reasons for cross-contamination. We are now working with researchers in agriculture to take our invention from bench to practice.”
MORE INFORMATION ►
Other contributors to the research include Michael Bae and Dr Ethan A. Scholar from the Texas A&M Department of Chemical Engineering; Jeremy Zheng and Beril Ulugun from the Texas A&M Department of Biomedical Engineering; Dr Li Hao from Zhongkai University of Agriculture and Engineering, China; Dr Thomas Matthew Taylor, Dr Luis Cisneros-Zevallos and Yagmur Yegin from the Texas A&M Department of Nutrition and Food Science; and Dr Jun Kyun Oh from Dankook University, Republic of Korea.
This work is supported by the Food Manufacturing Technologies Program and the United States Department of Agriculture.
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