The effect of 3D printing speed and temperature on transferability of Staphylococcus aureus and Escherichia coli during 3D food printing

Εkonomou, Sotiriοs Ι.; Kageler, Sue; Ch Stratakos, Alexandros

Abstract

The current study aimed to determine if the 3D-printing speed and temperature would impact the transferability of foodborne pathogens from the stainless-steel (SS) food cartridge to the 3D-printed food ink. Staphylococcus aureus and Escherichia coli were inoculated onto the interior surface of the SS food cartridges. Subsequently, a model food ink was extruded with a recommended macronutrient contribution of 55.8, 23.7, and 20.5% of carbohydrates, proteins, and fat, respectively. The impact of 3D-printing temperatures and speeds on transfer rates was analysed using a Two-Way ANOVA. S. aureus was transferred more from the cartridge to the food ink with a population of 3.39, 2.98, and 3.09 log CFU/g compared to 2.03, 2.06, and 2.00 log CFU/g for E. coli at 2000, 3000, and 4000 mm/s printing speed, respectively, at 25 °C. A Kruskal-Wallis Test was employed to investigate the effect of different speeds and temperatures on the transferability of S. aureus and E. coli. Speed was the main factor affecting S. aureus transferability, while temperature (25 and 50 °C) had the greatest impact on E. coli transferability. This research seeks to advance the understanding of 3D-printing parameters in pathogen transferability and help the food industry move towards this technology's quick and safe adoption.

• Journal Article Type: Article
• Acceptance Date: May 11, 2024
• Online Publication Date: May 13, 2024
• Publication Date: Sep 30, 2024
• Deposit Date: May 15, 2024
• Publicly Available Date: May 17, 2024
• Journal: Food Microbiology
• Print ISSN: 0740-0020
• Publisher: Elsevier
• Peer Reviewed: Peer Reviewed
• Volume: 122
• Article Number: 104561
• DOI: https://doi.org/10.1016/j.fm.2024.104561
• Keywords: Food Contamination - analysis, Foodborne pathogens, Colony Count, Microbial, Food Microbiology, Printing, Three-Dimensional, Safety, Temperature, Transferability, Escherichia coli - growth & development, Food Handling - instrumentation - methods, 3D printed food, Staphylococcus aureus - growth & development, Stainless Steel, 3D printing
• Public URL: https://uwe-repository.worktribe.com/output/11997192
• Additional Information: This article is maintained by: Elsevier; Article Title: The effect of 3D Printing Speed and Temperature on Transferability of Staphylococcus aureus and Escherichia coli during 3D Food Printing; Journal Title: Food Microbiology; CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.fm.2024.104561; Content Type: article; Copyright: © 2024 The Authors. Published by Elsevier Ltd.