Biofilm formation comparison of Vibrio parahaemolyticus on stainless steel and polypropylene while minimizing environmental impacts and transfer to grouper fish fillets

Abstract

This study investigated the influence of food contact surface materials on the biofilm formation of Vibrio parahaemolyticus while attempting to minimize the impact of environmental factors. The response surface methodology (RSM), incorporating three controlled environmental factors (temperature, pH, and salinity), was employed to determine the optimal conditions for biofilm formation on stainless steel (SS) and polypropylene (PP) coupons. The RSM results demonstrated that pH was highly influential. After minimizing the impacts of environmental factors, initially V. parahaemolyticus adhered more rapidly on PP than SS. To adhere to SS, V. parahaemolyticus formed extra exopolysaccharide (EPS) and exhibited clustered stacking. Both PP and SS exhibited hydrophilic properties, but SS was more hydrophilic than PP. Finally, this study observed a higher transfer rate of biofilms from PP to fish fillets than from SS to fish fillets. The present findings suggest that the food industry should consider the material of food processing surfaces to prevent V. parahaemolyticus biofilm formation and thus to enhance food safety.