Cooking oil coating prevents bacteria from growing on food processing equipment
Feb 06, 2019 06:37 PM EST | By Staff Reporter
Many foods produced on an industrial scale include raw ingredients mixed together in enormous stainless steel machines that can be difficult to clean. With repeated use, equipment surfaces get minute scratches and grooves, providing bacteria and biofilms the perfect place to hide. While surface scratches may appear small to the naked eye, they are like a canyon to bacteria, which are only a few micrometers in size. Surface-trapped food residue and bacteria then increase the risk of contamination from microorganisms such as Salmonella, Listeriaand E. coli.
Professor Ben Hatton of the University of Toronto's Department of Materials Science & Engineering, Dr. Dalal Asker and Dr. Tarek Awad research cheaper, safer and more effective ways to prevent bacteria thriving inside these machines. This minimizes the risk of cross contamination, which can lead to food-borne disease. Their team have proposed a simple new solution: trapping a thin layer of cooking oil at the metal surface to fill in microscopic scrapes, cracks and fissures and create a barrier to bacterial attachment.
They found that this solution resulted in a 1,000x reduction in bacterial levels inside the industrial machines tested. Their work is recently published in the journal ACS Applied Materials & Interfaces.
"Coating a stainless steel surface with an everyday cooking oil has proven remarkably effective in repelling bacteria," says Hatton who collaborated on the project with AGRI-NEO, an Ontario seed processing company looking for a solution to a common problem in its industry. "The oil fills in the cracks, creates a hydrophobic layer and acts as a barrier to contaminants on the surface."
This simple and cost-effective alternative builds on the Slippery Liquid-Infused Porous Surfaces (SLIPS) principle, initially developed at Harvard to trap lubricant layers into a surface microstructure and create slippery, non-wetting and non-adhesive properties. Cooking oils such as olive, corn or canola also provide a safer option for cleaning food-processing equipment than the harsh chemicals and disinfectants that are typically used. The sheer size of the machines makes it harder for cleaning materials to do a thorough job, and leftover bacteria can build up resistance to the cleaning agents. Hatton's method of filling the scratches with oil prevents bacteria from settling and essentially cleans the surface without leaving chemical residues on the stainless steel surface.
"Contamination in food preparation equipment can impact individual health, cause costly product recalls and can still result after chemical-based cleaning occurs," says Hatton. "The research showed that using a surface treatment and a cooking oil barrier provides greater coverage and results in 1,000 less bacteria roaming around."
The Hatton research group continues to test new combinations of oils, foods and biofilm types to increase the efficiency of the bacteria barriers. They will also explore options of using this method in developing countries to minimize bacterial infection and improve mortality rates.
Soups are a classic choice for warming up on a cold winter's night. We don't often appreciate its value as summer fare, though. However, there's actually some fantastic soups perfect for the lighter, warmer season.
Most people love an order of fries, but how they enjoy those fries does indeed vary. Whether skinny or thick, spicy or curly or covered in truffle salt or a mix of herbs, it's a sure hit at any dinner table. Even the most classic of fun favorites though can be improved upon and some spots around the country are doing exciting things with their fries!
Rosé wine is made in almost every region in the world, from many different grape varieties. And rose-colored wine is produced in a sweet, dry, sparkling, and even fortified style. Yet the classic style of dry rosé wine from Provence sets the trend that many other wine-producing regions around the world want to emulate.
Dominique Ansel moved from Paris to New York City to work at Daniel Boulud's French flagship Daniel as the executive pastry chef, a position he held for 6 years. Fast forward 15 years later, and Ansel has become a household name after the invention of a certain croissant-donut hybrid, and his namesake bakery has expanded beyond SoHo to include branches around the world.
As if you ever really need an excuse to order a piña colada, today is National Piña Colada Day, so go ahead and order that creamy, sweet, cocktail-meets-dessert libation that is best served on a sunny, tropical beach somewhere exotic.
The cold brisk wind whips through the streets on an early spring evening in Prague. As temperatures hover around freezing, only one dish warms the soul this evening. Upon opening the door to Krčma the smell of comfort greets us like warm blanket-braised meat, baking spices, simmering herbs, and fried potatoes.