Enterococcus Faecalis

Enterococcus faecalis is a Gram-positive, lactic acid-producing bacterium. It frequently appears in environments where "intestinal flora" easily spreads, such as water, soil, sludge, and occasionally in raw materials and production lines within the food industry.

The Beneficial Side of Enterococcus faecalis:

Enterococcus species, particularly E. faecium and E. faecalis, occur frequently in Mediterranean cheeses (such as buffalo mozzarella and feta) and sausages like salami. This is primarily a result of contamination via raw milk, production environments, and insufficient pasteurization. Although some strains exhibit technological properties that can contribute to flavor development, Enterococci are not intentionally added as starter cultures due to serious safety concerns. This is because the bacteria also survive the fermentation process (1), after which they can pose a contamination risk.

While carefully selected E. faecium strains may be useful in certain cases, E. faecalis is generally considered undesirable in food products (2). Some E. faecalis strains also produce bacteriocins (enterocins): small antimicrobial peptides that can inhibit the growth of certain other bacteria, including relevant food pathogens in experimental settings.

The Dark Side of Enterococcus faecalis:

In a food processing environment, Enterococcus faecalis often does not behave as a "loose" bacterium, but as a surface inhabitant. Once cells attach to materials such as stainless steel, plastic, or rubber, they can build a biofilm. (3)

A biofilm can release microorganisms due to flow, pressure changes, or vibrations. This leads to contamination after a pasteurization or heat step, or to unexpected spikes in germ counts in products that are normally stable. This variability is disastrous for process control: one batch is fine, while the next has "mysterious" deviations. (3)

As lactic acid bacteria, Enterococci can contribute to acidification or interact with other flora in some matrices, making flavor, acidity, and texture less predictable. In aged products, this can escalate into off-flavors or unwanted fermentation activity, especially when E. faecalis is not a deliberate and controlled part of the culture.

Why Choose In-Situ Disinfection with HOCl?

In practice, cleaning alone is often not enough to keep E. faecalis under control. As long as product residues, fats, or protein films are present, bacteria can continue to attach and biofilm can continue to form. When HOCl (Hypochlorous Acid) is produced in-situ, it offers several advantages in a food environment:

• Constant Availability and Freshness: HOCl solutions are not always stable for long periods; with in-situ production, you always have a fresh product where needed. Our product is therefore not dependent on long-term storage.

• Consistent Biofilm Control: By disinfecting continuously, HOCl ensures that biofilm is not only removed but also prevented from growing back.

• Effective Disinfection with a Non-Hazardous Substance: Because our disinfectant is used in such low concentrations, it is not included on the list of hazardous substances.

• No Storage of Dangerous Chemicals: Because the product is produced on-site, there is no need to store hazardous chemicals.

Watter: The Proven Effective Biofilm Solution

• Effective in Low Concentrations: Watter’s HOCl is effective even at very low concentrations. Compared to sodium hypochlorite, a much lower dose can be used to achieve equal effectiveness. (4)

• Tested Against Biofilm: Watter's HOCl is tested according to EN 17126 for the control of biofilm in process water.

• Effective Against Various Pathogens: The Watter disinfectant is thoroughly tested and proven effective against bacteria, viruses, yeasts, and molds. Its efficacy is confirmed according to international standards: EN 1276 (bacteria), EN 1650 (yeasts and molds), EN 14476 (viruses), and EN 13623 (watter systems).

Sources:

1. Samelis, J., Metaxopoulos, J., Vlassi, M., & Pappa, A. (1998). Stability and safety of traditional Greek salami: A microbiological ecology study. International Journal of Food Microbiology, 44(1–2), 69–82. https://doi.org/10.1016/S0168-1605(98)00124-X (pubmed.ncbi.nlm.nih.gov)
2. Shadique, S. A., Ferdous, F. B., Ashraf, M. N., Rimi, S. S., Kabir, M., Rahman, M. T., & Islam, M. S. (2025). Food safety threats: Molecular surveillance, antibiogram and virulence profiling of biofilm-forming Enterococcus faecalis in Bangladeshi restaurants. MicrobiologyOpen, 14(6), e70157. https://doi.org/10.1002/mbo3.70157 (pubmed.ncbi.nlm.nih.gov)
3. • LaPointe, G., Wilson, T., Tarrah, A., Gagnon, M., & Roy, D. (2025).
   Biofilm formation in dairy: A food safety concern—Microbial community tracking from dairy farm to factory; Insights on biofilm management for enhanced food safety and quality. Journal of Dairy Science, 108(8), 8101–8119. https://doi.org/10.3168/jds.2024-25397
4. Tsai, C.-F., Chung, J.-J., Ding, S.-J., & Chen, C.-C. (2024). In vitro cytotoxicity and antibacterial activity of hypochlorous acid antimicrobial agent. Journal of Dental Sciences, 19(1), 345–356. https://doi.org/10.1016/j.jds.2023.07.007 (pmc.ncbi.nlm.nih.gov)