Action of peracetic acid on Escherichia coli and Staphylococcus aureus in suspension or settled on stainless steel surfaces

Kunigk, Leo; Almeida, Maria Climene Bezerra de Medeiros

doi:10.1590/s1517-83822001000100009

Cited by 27 publications

(17 citation statements)

References 2 publications

(1 reference statement)

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“…After contamination, two specimens were transferred aseptically to tubes containing 8 mL sterile water with peracetic acid neutralizing solution (sodium thiosulfate, Na 2 S 2 O 3 , VETEC, 2 g/L, Kunigk and Almeida 6 ) and glass beads. The solution was mixed for 1 min using a Vortex (Vortex-Phoenix, Araraquara, Brazil).…”

Section: Control Specimensmentioning

confidence: 99%

“…Peracetic acid has the advantages of remaining effective even in the presence of organic residues, and it decomposes into nontoxic and nonmutagenic substances (acetic acid and oxygen) and provides excellent disi n fect ion i n a short per iod. 6,7,8 Parameters for the correct use of peracetic acid in disinfection procedures should thus be defined. We therefore assessed the antimicrobial effectiveness, the physical stability, and corrosiveness of two different commercial formulations of peracetic acid in a simulated final disinfection process using stainless steel specimens.…”

Section: Introductionmentioning

confidence: 99%

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Stability of antimicrobial activity of peracetic acid solutions used in the final disinfection process

et al. 2015

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The instruments and materials used in health establishments are frequently exposed to microorganism contamination, and chemical products are used before sterilization to reduce occupational infection. We evaluated the antimicrobial effectiveness, physical stability, and corrosiveness of two commercial formulations of peracetic acid on experimentally contaminated specimens. Stainless steel specimens were contaminated with Staphylococcus aureus, Escherichia coli, Candida albicans, blood, and saliva and then immersed in a ready peracetic acid solution: 2% Sekusept Aktiv (SA) or 0.25% Proxitane Alpha (PA), for different times. Then, washes of these instruments were plated in culture medium and colony-forming units counted. This procedure was repeated six times per day over 24 non-consecutive days. The corrosion capacity was assessed with the mass loss test, and the concentration of peracetic acid and pH of the solutions were measured with indicator tapes. Both SA and PA significantly eliminated microorganisms; however, the SA solution was stable for only 4 days, whereas PA remained stable throughout the experiment. The concentration of peracetic acid in the SA solutions decreased over time until the chemical was undetectable, although the pH remained at 5. The PA solution had a concentration of 500-400 mg/L and a pH of 2-3. Neither formulation induced corrosion and both reduced the number of microorganisms (p = 0.0001). However, the differences observed in the performance of each product highlight the necessity of establishing a protocol for optimizing the use of each one.

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Section: Control Specimensmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Stability of antimicrobial activity of peracetic acid solutions used in the final disinfection process

et al. 2015

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“…Caso esses micro-organismos não sejam destruídos durante o processamento, podem multiplicar-se durante a produção, distribuição e comercialização dos alimentos, reduzindo a qualidade e aumentando o risco de provocar surtos (Kunigk;Almeida, 2001). Considerando a possibilidade de desenvolvimento microbiano neste produto cárneo bastante consumido, e pela sua relevante importância nutricional e econômica, objetivou-se avaliar a qualidade microbiológica da carne de charque produzida industrialmente sob serviço de inspeção estadual.…”

Section: Palavras-chaveunclassified

Avaliação microbiológica de carne de charque produzida industrialmente

et al. 2014

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ABSTRACT:Charqui is a salted and sun dried meat product, obtained by the dehydration of beef, thus being preserved for a long time. Despite going through steps which hamper microorganisms' growth, it can be contaminated during the processing stages. Therefore, this study was aimed at microbiologically evaluating 25 samples of charqui meat taken from a slaughterhouse in Rio Grande do Norte, Brazil. Samples were analyzed as to the counts of coagulase-positive staphylococci, the MPN of thermotolerant coliforms, the presence of Salmonella spp., and the counts of halophilic bacteria. By evaluating the microbiological quality of charqui meat, we observed that five samples (20%) were off legal standards (ANVISA) as to coagulase positive staphylococci, with counts ranging from 1.38 to 3.93 CFU/g, and all samples were within patterns for the thermotolerant coliform count. The presence of Salmonella spp. was observed in seven samples (28%), and the average count of halophilic bacteria was of 2.25 CFU/g. Thus, charqui meat presents microorganisms which compromise the quality of products and put the consumer's health at risk. KEYWORDS: manipulation; Salmonella spp.; thermotolerant coliforms; hygiene. RESUMO:O charque é um produto cárneo salgado e seco ao Sol obtido por desidratação da carne bovina, preservando-se, assim, por longo tempo. Apesar de passar por etapas que dificultam o crescimento de micro-organismos, pode ser contaminado durante o seu processamento. Dessa forma, objetivou-se avaliar microbiologicamente 25 amostras de charque de um frigorífico com serviço de inspeção estadual localizado no Rio Grande do Norte, Brasil. As amostras foram avaliadas quanto à contagem de estafilococos coagulase positiva, NMP de coliformes termotolerantes, Salmonella spp. e contagem de bactérias halofílicas. Avaliando a qualidade microbiológica da carne de charque, verificaram-se que cinco amostras (20%) encontravam-se em desacordo com a legislação vigente (ANVISA) para análises de estafilococos coagulase positiva, apresentando uma variação de 1,38 a 3,93 UFC/g; todas as amostras estavam em conformidade para coliformes termotolerantes. Quanto à determinação da Salmonella spp., verificou-se sua presença em sete amostras (28%), e para bactérias halofílicas, uma média de 2,25 UFC/g. Assim, as carnes de charque apresentaram micro-organismos que comprometem a qualidade do produto e podem proporcionar risco ao consumidor.

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“…This substance works quickly and is effective against bacteria, fungi, viruses and spores. 12,13 Unlike most chemical disinfectants, it is not inactivated in the presence of organic material, 12,14 does not leave residues and does not produce byproducts harmful to the environment, because its mechanism of action involves the release of free oxygen and hydroxyl radicals decomposing in oxygen, water and acetic acid. 12,13,14,15 It can be utilized over a broad temperature spectrum (0 to 40°C), with hard water, and is effective in the 3.0 to 7.5 pH range.…”

Section: Discussionmentioning

confidence: 99%

Effectiveness of 2% peracetic acid for the disinfection of gutta-percha cones

et al. 2011

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The aim of this study was to evaluate the effectiveness of 2% peracetic acid for the disinfection of gutta-percha cones contaminated in vitro with Escherichia coli, Staphylococcus aureus, Streptococcus mutans, Candida albicans and Bacillus subtilus (in spore form). Two hundred and twenty-five gutta-percha cones were contaminated with standardized suspensions of each microorganism and incubated at 37°C for 24 h. The cones were divided into 10 experimental groups (n = 15), according to the microorganism tested and disinfection testing times. The disinfection procedure consisted of immersing each cone in a plastic tube containing the substance. The specimens remained in contact with the substance for 1 or 2.5 minutes. Afterwards, each cone was transferred to a 10% sodium thiosulphate solution (Na 2 S 2 O 3 ) to neutralize the disinfectant. Microbial biofilms adhering to the cones were dispersed by agitation. Aliquots of 0.1 ml of the suspensions obtained were plated on Sabouraud dextrose agar, or brain and heart infusion agar, and incubated at 37°C for 24 h. The results were expressed in colony forming units (CFU/ml) and the data were submitted to the Wilcoxon Signed Rank Test (level of significance at 0.05). A significant reduction was observed, after 1 minute of exposure, in the test solution for C. albicans (p = 0.0190), S. aureus (p = 0.0001), S. mutans (p = 0.0001), B. subtilis (p = 0.0001), and E. coli (p = 0.0001). After 2.5 minutes of exposure, 100% of the microbial inocula were eliminated. It was concluded that the 2% peracetic acid solution was effective against the biofilms of the tested microorganisms on gutta-percha cones at 1 minute of exposure.

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Action of peracetic acid on Escherichia coli and Staphylococcus aureus in suspension or settled on stainless steel surfaces

Cited by 27 publications

References 2 publications

Stability of antimicrobial activity of peracetic acid solutions used in the final disinfection process

Stability of antimicrobial activity of peracetic acid solutions used in the final disinfection process

Avaliação microbiológica de carne de charque produzida industrialmente

Effectiveness of 2% peracetic acid for the disinfection of gutta-percha cones

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