Assessing manufacturers' recommended concentrations of commercial sanitizers on inactivation of Listeria monocytogenes

Cruz, Cristina D.; Fletcher, Graham C.

doi:10.1016/j.foodcont.2012.01.041

Cited by 67 publications

(57 citation statements)

References 45 publications

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“…When the Log reductions obtained with both the assays were compared, no significant differences were detected between persistent and non persistent isolates, suggesting, in agreement with previous studies (Cruz and Fletcher, 2012;Kastbjerg and Gram, 2009), that persistence does not seem to be related with disinfectant susceptibility.…”

Section: Discussionsupporting

confidence: 88%

Biofilm Formation and Disinfectant Susceptibility of Persistent and Nonpersistent Listeria monocytogenes Isolates from Gorgonzola Cheese Processing Plants

Costa

Bertolotti

Brito

et al. 2016

Foodborne Pathogens and Disease

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The aim of this study was to investigate whether the biofilm-forming ability and/or the disinfectant susceptibility accounted for the persistence of Listeria monocytogenes in Gorgonzola cheese processing plants. For this purpose, a set of 16 L. monocytogenes isolates collected in the 2004-2007 period was analyzed, including 11 persistent isolates collected in different years, within the collection period, and displaying identical or highly correlated pulsotypes. The evaluation of biofilm-forming ability was assessed using crystal violet (CV) staining and the enumeration of viable cells on stainless steel coupons (SCC). Absorbance values obtained with CV staining for persistent and non-persistent isolates were not significantly different (rm-ANOVA p>0.05) and the cell counts from non-persistent isolates showed to be higher than of persistent isolates (rm-ANOVA p<0.05). A simulation of disinfectant treatments was performed on spot inoculated coupons in clean and dirty conditions, according to EN 13697, and on biofilms on SSC, grown in nutrient-rich (dirty) and limiting (clean) conditions using acid acetic-hydrogen peroxide (P3) and acid citric-hydrogen peroxide (MS) commercial disinfectants. The treatment was considered effective when a 4 Log reduction in viable cell count was observed. The Log reductions of persistent and non-persistent isolates, obtained with both the assays in clean and dirty conditions, were compared and no significant differences were detected (rm-ANOVA p>0.05). A greater influence of organic matter on MS could explain why P3 was efficient in reducing to effective levels the majority of the isolates at the lowest concentration suggested by the manufacturer (0.2% [v/v]), while the same purpose required an higher concentration (1% [v/v]) of MS.In conclusion, our results demonstrate that the persistence of these isolates in Gorgonzola cheese processing plants was linked neither to the biofilm forming ability nor to their susceptibility to hydrogen peroxide-based disinfectants, therefore other factors should contribute to the persistent colonization of the dairies.

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Section: Discussionsupporting

confidence: 88%

Biofilm Formation and Disinfectant Susceptibility of Persistent and Nonpersistent Listeria monocytogenes Isolates from Gorgonzola Cheese Processing Plants

Costa

Bertolotti

Brito

et al. 2016

Foodborne Pathogens and Disease

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“…These researchers also demonstrated that sodium hypochlorite-based solutions were the least effective, followed by quaternary ammonia-based compounds, while peracetic acid solutions reduced counts by more than 4 log. Cruz and Fletcher (7) tested seven groups of commer cial sanitizers with different active ingredients on Listeria monocytogenes biofilms grown on a PVC surface for 48 h. The MIC values for the biofilms were much higher than those for the bacterial suspensions, regardless of the active compound in the solution. Our results were similar; peracetic acid was the only sanitizer with a MIC value lower than that recommended by the manufacturer (500 ppm).…”

Section: Resultsmentioning

confidence: 99%

Resistance of Alicyclobacillus acidoterrestris Spores and Biofilm to Industrial Sanitizers

Anjos

Ruiz

Nakamura

et al. 2013

Journal of Food Protection

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This study evaluated the adhesion and biofilm formation of Alicyclobacillus acidoterrestris on industrial orange juice processing equipment and the bactericidal efficacy of peracetic acid, sodium hypochlorite, and quaternary ammonia after biofilm formation. The efficacy of these sanitizers against the spores of this microorganism was also evaluated. Stainless steel and nylon surfaces exhibited higher cell adhesion levels than did polyvinyl chloride surfaces. Peracetic acid was the most effective in removing biofilms from all surfaces (P < 0.05) and also reduced bacterial counts by 3 log CFU/cm² on the surface of polyvinyl chloride, but the other sanitizers also reduced the bacterial counts by 2 log CFU/cm². Quaternary ammonia exhibited the optimal minimum sporicidal concentration, preventing spore germination after only 15 s of contact at a concentration of 82 ppm. The flow cytometry results indicated that the spores and cells had low incidences of plasma membrane lysis after treatment with sanitizer, suggesting that lysis is not the principal mode of action for these sanitizers on A. acidoterrestris.

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“…Various disinfectants, such as peracetic acid, quaternary ammonium compounds (Qacs), hypochloride, sodium dichloroisocyanurate (SDC), and iodofores have demonstrated their efficacy against L. monocytogenes in both suspension (12,24,59,69) and surface tests (2,10,41), where the antimicrobial activity of the disinfectants was more effective in suspension than in surface tests. In a suspension, the disinfectants come into contact with freefloating cells, whereas on a surface the disinfectants can reach the organisms only from one side (28,36,63).…”

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confidence: 99%

Inactivation of Listeria monocytogenes by Disinfectants and Bacteriophages in Suspension and Stainless Steel Carrier Test

Chaitiemwong

Hazeleger

Beumer

2014

Journal of Food Protection

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To simulate food contact surfaces with pits or cracks, stainless steel plates with grooves (depths between 0.2 and 5 mm) were constructed. These plates were artificially contaminated with Listeria monocytogenes in clean conditions, with organic soiling, or after 14 days of biofilm formation after which inactivation of the pathogen by Suma Tab D4 (sodium dichloroisocyanurate, 240 and 300 mg/liter), Suma Bac D10 (quaternary ammonium compound, 740 mg/liter), and bacteriophage suspension (Listex P100) was determined. Both chemical disinfectants performed well in suspension tests and in clean carrier tests according to the European standard with a reduction of more than 5 and 4 log units, respectively, of Listeria cells after 5 min of contact time. However, for the plates with grooves, the reduction could not meet the standard requirement, although a higher reduction of L. monocytogenes was observed in the shallow grooves compared with the deeper grooves. Furthermore, presence of food residues and biofilm reduced the effect of the disinfectants especially in the deep grooves, which was dependent on type of food substrate. Bacteriophages showed the best antimicrobial effect compared with the chemical disinfectants (sodium dichloroisocyanurate and quaternary ammonium compound) in most cases in the shallow grooves, but not in the deep grooves. The chlorine based disinfectants were usually less effective than quaternary ammonium compound. The results clearly demonstrate that surfaces with grooves influenced the antimicrobial effect of the chemical disinfectants and bacteriophages because the pathogen is protected in the deep grooves. The use of bacteriophages to inactivate pathogens on surfaces could be helpful in limited cases; however, use of large quantities in practice may be costly and phage-resistant strains may develop.

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Assessing manufacturers' recommended concentrations of commercial sanitizers on inactivation of Listeria monocytogenes

Cited by 67 publications

References 45 publications

Biofilm Formation and Disinfectant Susceptibility of Persistent and Nonpersistent Listeria monocytogenes Isolates from Gorgonzola Cheese Processing Plants

Biofilm Formation and Disinfectant Susceptibility of Persistent and Nonpersistent Listeria monocytogenes Isolates from Gorgonzola Cheese Processing Plants

Resistance of Alicyclobacillus acidoterrestris Spores and Biofilm to Industrial Sanitizers

Inactivation of Listeria monocytogenes by Disinfectants and Bacteriophages in Suspension and Stainless Steel Carrier Test

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