Influence of different sanitizers on food contaminant bacteria: effect of exposure temperature, contact time, and product concentration

Abstract

<jats:p>The efficiency of four Sanitizers - peracetic acid, chlorhexidine, quaternary ammonium, and organic acids - was tested in this work using different bacteria recognized as a problem to meat industry, Salmonella sp., S. aureus, E. coli and L. monocytogenes. The effects of sanitizer concentration (0.2, 0.5, 0.6, 1.0, 1.1 and 1.4%), at different temperatures (10 and 45 °C) and contact time (2, 10, 15, 18 and 25 minutes) were evaluated. Tests in an industrial plant were also carried out considering previously obtained results. In a general way, peracetic acid presented higher efficiencies using low concentration (0.2%) and contact time (2 minutes) at 10 °C. The tests performed in industrial scale showed that peracetic acid presented a good performance in concentration and contact time lower than that suggested by the suppliers. The use of chlorhexidine and quaternary ammonium led to reasonable results at the indicated conditions, and organic acids were ineffective under concentration and contact time higher than those indicated by the suppliers in relation to Staphylococcus aureus. The results, in general, show that the choice for the most adequate sanitizer depends on the microorganism contaminant, the time available for sanitizer application, and also on the process cost.</jats:p>

Efficacy of Commercial Sanitizers Used in Food Processing Facilities for Inactivation of Listeria monocytogenes, E. Coli O157:H7, and Salmonella Biofilms

“…The array of published data concerning the inactivation of microorganisms with sanitizing disinfectant antimicrobials is lengthy and overwhelming [55][56][57]. Microbial susceptibility to sanitizers can largely depend on whether the cells are loosely available or if they are buried within the intricacies of a biofilm.…”

The effect of chemical treatments on the pH & microbial flora of cassava residues during storage

“…According to Araújo, Machado and Cena (2010), the pH value of the cassava root varied from 6 to 7; these values varied according to the degree of fermentation suffered by the roots as a function of time and the storage conditions, a fact also observed in the present study. There was an expected linear increase in the pH of the acidified cassava bagasse, as described earlier, due to the influence of the buffering effect of the other acids on the sample on the lactic acid, which is a weak organic acid predisposed to this type of action (BELTRAME et al, 2012).…”

Resistance of phages lytic to pathogenic Escherichia coli to sanitisers used by the food industry and in home settings

“…In addition, peracetic acid and hydrogen peroxide + peracetic acid + peroctanoic acid, alkaline chloride foam, p-toluensulfonchloroamide and ethoxylated nonylphenol + phosphoric acid are used in the food industry (Schr€ oder, 1984;Pujato et al, 2014). These sanitisers have proved to be effective against pathogens as E. coli at room temperature (Kunigk & Almeida, 2001;Allwood et al, 2004), yet their efficacy may be affected at slaughterhouses and cutting plants where the temperature is below 10°C (Beltrame et al, 2012). Moreover, the widespread use of certain disinfectant products may increase resistance to antibiotics (Chesney et al, 1996;Dukan & Touati, 1996;Mcdonnell & Russell, 1999).…”