Posted On: February 11, 2008
A study conducted by the Danish Institute for Fisheries Research concludes that coating a stainless steel surface with a non-toxic fish extract is more effective in preventing microbial adhesion and biofilm formation than uncoated surfaces or surfaces coated with tryptone soy broth. Microbial adhesion and biofilm formation on surfaces pose major problems and risks to human health. In the study, bacterial attachment was quantified by different methods including (a) direct fluorescence microscopy, (b) removal by ultrasound and subsequent quantification of the adhered bacteria, and (c) re-growth of the adhered bacteria measured by indirect conductometry. Surprisingly, the bacterial counts on surfaces coated with aqueous fish extract were 10-100 times lower than on surfaces coated with laboratory broths when surfaces were submerged in bacterial suspensions. The bacteria grow well in the fish extract; hence a general bacteriocidal effect is not the reason for the antifouling effect. The research concludes that coating the stainless steel surface with fish extract results in a thin protein layer that reduces bacterial adhesion significantly.
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Posted On: February 11, 2008
A study conducted by the Danish Institute for Fisheries Research concludes that coating a stainless steel surface with a non-toxic fish extract is more effective in preventing microbial adhesion and biofilm formation than uncoated surfaces or surfaces coated with tryptone soy broth. Microbial adhesion and biofilm formation on surfaces pose major problems and risks to human health. In the study, bacterial attachment was quantified by different methods including (a) direct fluorescence microscopy, (b) removal by ultrasound and subsequent quantification of the adhered bacteria, and (c) re-growth of the adhered bacteria measured by indirect conductometry. Surprisingly, the bacterial counts on surfaces coated with aqueous fish extract were 10-100 times lower than on surfaces coated with laboratory broths when surfaces were submerged in bacterial suspensions. The bacteria grow well in the fish extract; hence a general bacteriocidal effect is not the reason for the antifouling effect. The research concludes that coating the stainless steel surface with fish extract results in a thin protein layer that reduces bacterial adhesion significantly.
More info
