Bacteria in food packaging paper and board - Blogs Unpad
Bacteria in food packaging paper and board - Blogs Unpad
Bacteria in food packaging paper and board - Blogs Unpad
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~~~~BACTERIA IN PAPER AND BOARD 131Table 1 Number of bacteria isolated from<strong>paper</strong> <strong>and</strong> <strong>board</strong> productsNo. of bacteria isolated fromsamples of <strong>paper</strong> or <strong>board</strong> frommach<strong>in</strong>es*SpeciesBacillus brevisB. cereus group(B. cereus, B. mycoides,B. thur<strong>in</strong>giensis)B. glnbispnrusB. licheniformisB. megateriumB. pnlymyxa group(B. pnlymyxa, B. circulans,B. macerans, B. pabuli)B . pumilusB. subtilisNon-bacilliTotalA B C D E3 1 10 82 3 1 9111810 3 31 213 4 23 11 115 2 3 622 30 18 57 9* Quality of the product <strong>and</strong> pH <strong>in</strong> the headbox stock of the different <strong>paper</strong> <strong>and</strong> <strong>board</strong>mach<strong>in</strong>es studied: A, Liquid packag<strong>in</strong>g <strong>board</strong> coated with kaol<strong>in</strong> (pH 45); B, fullybleached pigment coated (calcium carbonate <strong>and</strong> kaol<strong>in</strong>) liquid packag<strong>in</strong>g <strong>board</strong> (pH 6-9) ;C, fully bleached liquid packag<strong>in</strong>g <strong>board</strong> sized with starch with no m<strong>in</strong>eral pigments (pH9-10); D, duplex liquid packag<strong>in</strong>g <strong>board</strong> of unbleached (80%) kraft pulp topped withbleached pulp (pH 7); E, grease-proof pergam<strong>in</strong> <strong>paper</strong> of Ca-sulphite pulp (pH 5-6).Figure 2 shows that the number of spore-form<strong>in</strong>g bacteria<strong>in</strong> the broke correlated well with that of the f<strong>in</strong>alproduct of the same mach<strong>in</strong>e. Of the components that makethe stock for <strong>paper</strong>mak<strong>in</strong>g, the pulp itself was sterile, butthe siz<strong>in</strong>g agents (starch <strong>and</strong> res<strong>in</strong> sizers) <strong>and</strong> m<strong>in</strong>eral pigmentsalways conta<strong>in</strong>ed large quantities ( 103-106 cfu/g) ofbacteria. Fungi were less frequent (0-102 cfu/g whenAcounted on potato dextrose or Sabouraud maltose agar).Thus the broke was the ma<strong>in</strong>, but not the only source ofcontam<strong>in</strong>ation of the product. No correlation was foundbetween the numbers of bacteria <strong>in</strong> the f<strong>in</strong>al product <strong>and</strong>those <strong>in</strong> the white water or <strong>paper</strong>mak<strong>in</strong>g chemicals (starch5rI?/ LA A bAAAPA fA /AA AIAMA.AAA-A.~UUA-A-A I I I0 I 2 3 4Log total bacterial caunt/O.l g <strong>board</strong>Fig. 1 Relationship between spore counts <strong>and</strong> total aerobicbacterial counts <strong>in</strong> products or <strong>board</strong> mach<strong>in</strong>e C (Table 1). Eachsymbol represents a sample of one mach<strong>in</strong>e rollL I I I II 2 3 4 5Log spore countlg brokeFig. 2 Correlation between the numbers of spore-form<strong>in</strong>gbacteria <strong>in</strong> <strong>board</strong> of mach<strong>in</strong>e C (Table 1) <strong>and</strong> the contemporarybroke (rejected <strong>board</strong>, which is repulped <strong>and</strong> recycled <strong>in</strong>to theprocess) of the same mach<strong>in</strong>e. The symbols represent differentsampl<strong>in</strong>g times over a period of two years
132 O.M. VAISANEN ET AL.sizers, res<strong>in</strong> sizers, kaol<strong>in</strong>, calcium carbonate, surface sizers)(results not shown).The ma<strong>in</strong> contam<strong>in</strong>ant <strong>in</strong> milk <strong>and</strong> other dairy productsis B. cereus (Ahmed et al. 1983; Wong et al. 1988), which iscaseolytic (Claus & Berkeley 1986), <strong>and</strong> may produce tox<strong>in</strong>s(Christiansson et al. 1989). Such properties are undesirable<strong>in</strong> materials used for milk packag<strong>in</strong>g. We compared stra<strong>in</strong>sof B. cereus group isolated form packag<strong>in</strong>g <strong>board</strong>s <strong>and</strong><strong>board</strong> mach<strong>in</strong>es with those isolated from spoiled dairy products<strong>and</strong> their raw materials us<strong>in</strong>g whole cell fatty acidanalysis, phage typ<strong>in</strong>g <strong>and</strong> measurement of m<strong>in</strong>imumgrowth temperature, <strong>and</strong> found no overlap between thesepopulations (Vaisanen et al. 1990). Thus, although stra<strong>in</strong>sof B. cereus group were commonly found <strong>in</strong> <strong>food</strong> packag<strong>in</strong>g<strong>paper</strong> <strong>and</strong> <strong>board</strong>, their role for dairy product spoilage maybe of little significance.We found hairy spores <strong>in</strong> one of the B. pumilus stra<strong>in</strong>sisolatcd from <strong>food</strong> packag<strong>in</strong>g <strong>paper</strong> (Fig. 3). Cerf & Metro(1977) described similar hairy spores <strong>in</strong> a stra<strong>in</strong> of B.lichenijormzs isolated from milk. They observed that thesespores were exceptionally resistant to kill<strong>in</strong>g by hot hydrogenperoxide, probably due to clump formation through thehairs. 'l'he presence of this k<strong>in</strong>d of spores <strong>in</strong> <strong>food</strong> packag<strong>in</strong>gmaterials might thus cause contam<strong>in</strong>ation problems <strong>in</strong> thedairy.Stra<strong>in</strong>s of B. polymyxa group were the most frequentbacilli found <strong>in</strong> <strong>board</strong>s, but little is known about theirpotential hazards <strong>in</strong> <strong>food</strong>s.Fig. 3 Electron micrograph of a th<strong>in</strong> section of a spore of Bacilluspumilus S96 isolated from <strong>paper</strong> of mach<strong>in</strong>e E (Table 1). The th<strong>in</strong>section was double-sta<strong>in</strong>ed with uranium acetate <strong>and</strong> lead citrateEight stra<strong>in</strong>s were identified as B. globisporus by fattyacid analysis. These stra<strong>in</strong>s did not have spherical spores asdoes B. globisporus sensu stricto, but they did grow at+ 4"C, which may be noteworthy consider<strong>in</strong>g the use of the<strong>paper</strong> or <strong>board</strong> for cold-storage packag<strong>in</strong>g of <strong>food</strong>.The dom<strong>in</strong>ance of bacilli <strong>in</strong> the <strong>paper</strong> <strong>and</strong> <strong>board</strong> productsmay be expla<strong>in</strong>ed by the follow<strong>in</strong>g facts: (1) the recycl<strong>in</strong>gof broke, which conta<strong>in</strong>s large numbers ofspore-formers, constantly <strong>in</strong>fects the stock <strong>in</strong> the headbox;(2) the thermoresistant spores survive the heat dur<strong>in</strong>g thedry<strong>in</strong>g of the <strong>paper</strong> <strong>and</strong> <strong>board</strong>; (3) most bacilli are amylolytic<strong>and</strong> some cellulolytic (Claus & Berkeley 1986; Vaisanenet al. 1991) <strong>and</strong> thus grow well <strong>in</strong> an environment rich<strong>in</strong> starch <strong>and</strong> cellulose; <strong>and</strong> (4) bacilli are very resistant tomany slime-destroy<strong>in</strong>g agents used <strong>in</strong> <strong>paper</strong> <strong>and</strong> <strong>board</strong>mach<strong>in</strong>es (Vaisanen et al. 1989), which may give themselective advantage <strong>in</strong> the environment where these agentsarc constantly used.ACKNOWLEDGEMENTSWe thank S. Piispa for isolation of some of the <strong>board</strong> bacteria,R. Boeck for fatty acid analyses, E.-L. Nurmiaho-Lassila for electron microscopy, T. Koro for preparation ofth<strong>in</strong> sections, <strong>and</strong> E. Elomaa for a part of the data on bacteria<strong>in</strong> <strong>paper</strong>mak<strong>in</strong>g chemicals <strong>and</strong> broke. This work wasf<strong>in</strong>ancially supported by Foundation for Biotechnical <strong>and</strong>Industrial Fermentation Research <strong>and</strong> Foundation forResearch of Natural Resources <strong>in</strong> F<strong>in</strong>l<strong>and</strong>.REFERENCESAHMED, A.A.-H., MOUSTAFA, M.K. & MARTH, E.H.(1983) Incidence of Bacillus cereus <strong>in</strong> milk <strong>and</strong> some milk products.Journal of Food Protection 46, 126128.ANON. 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BACTERIA IN PAPER AND BOARD 133Vol. 2, ed. Sneath, P.H.A., Mair, N.S., Sharpe, M.E. & Holt,J.G. pp. 1105-1 139. Baltimore: Williams & Wilk<strong>in</strong>s.SAI.ONEN, M. (1989) Enzymatic characterization of bacillifrom <strong>food</strong> packag<strong>in</strong>g <strong>paper</strong> <strong>and</strong> <strong>board</strong> mach<strong>in</strong>es. Journal of’NISKASAARI, K., RIMPILAINEN, M.A., NURMIAHO- Industrial Microbiology 4, 41F428.LASSILA, E.-L. & FORSEN, R.I. (1988) Enzymatic lysis ofStreptococcus lactis subspecies cremoris : a method for plasmamembrane preparation of the the slime-form<strong>in</strong>g stra<strong>in</strong> MLS96.Microbios 54, 113-126.VAISANEN, 0. & SALKINOJA-SALONEN, M. (1989) Use ofphage typ<strong>in</strong>g <strong>and</strong> fatty acid analysis for the identification ofbacilli isolated from <strong>food</strong> packag<strong>in</strong>g <strong>paper</strong> <strong>and</strong> <strong>board</strong> mach<strong>in</strong>es.Systematic <strong>and</strong> Applied Microbiology 12, 103-1 11.VAISANEN, O.M., MWAISUMO, N.J. & SALKINOJA-SALONEN, M.S. (1991) Differentiation of dairy stra<strong>in</strong>s of theBacillus cereus group by phage typ<strong>in</strong>g, m<strong>in</strong>imum growth temperature,<strong>and</strong> fatty acid analysis. Journal of Applied Bacteriology10,3155324.WONG, H.C., CHANG, M.-H. & FAN, J.-Y. (1988) Incidence<strong>and</strong> characterization of Bacillus cereus isolates contam<strong>in</strong>at<strong>in</strong>gdairy products. Applied <strong>and</strong> Environmental MicrobiologyVAISANEN, O., E:Lo, S., MARMO, S. & SALKINOJA- 54,699-702.