Biocide Use for the Control of Non-Typhoidal Salmonella in the Food-Producing Animal Scenario: A Primary Food Production to Fork Perspective

Abstract

Biocides are a group of substances commonly used in food production settings to destroy or control a wide range of microorganisms, which can be present in food of animal origin, since contamination can occur in the several steps of the food production chains. In order to achieve the desired results, the users of biocides must first understand the diverse characteristics of such compounds, mainly the usage requirements, limitations, and the factors affecting the activity of biocides. Food-producing animals and their products, namely meat and eggs, represent a major source of non-typhoidal Salmonella for humans and are associated with foodborne outbreaks worldwide. The prevention of cross-contamination, which can occur in any step of the food production chain, is essential for the ultimate objective of producing safe food products. The correct use of biocides, along with good hygiene and manufacturing practices, is one of the pillars of Salmonella spp. control and should be implemented in all steps of the food production chain. The present chapter reviews the accumulated knowledge on the use of biocides to control non-typhoidal Salmonella, from a farm to fork standpoint, along with the possible impacts on human health arising from improper use.

Salmonella infections: an Update, Detection and Control Strategies

“…ozone, chlorine dioxide) etc. [120][121][122]. A biocide is a formulation containing an active substance to destroy or control any harmful organism to human or animal health by means other than physical or mechanical action [123].…”

“…and non-oxidizing groups (e.g. quaternary ammonium compounds, amphoterics, aldehydes, phenolic compounds, biguanides, and acid anionic agents etc) [122,124]. However, there are greater implications regarding the widespread use of antimicrobial biocide like the development of biocide resistance, dermal or respiratory exposure effects, environmental threat due to persistence in aquatic systems etc.…”

“…However, there are greater implications regarding the widespread use of antimicrobial biocide like the development of biocide resistance, dermal or respiratory exposure effects, environmental threat due to persistence in aquatic systems etc. [122].…”

Foodborne Clostridioides Species: Pathogenicity, Virulence and Biocontrol Options

“…Good manufacturing practice (GMP), temperature control, andeffective sanitation at harvest and post-harvest are required to prevent food contamination. While biocidal resistance has been identified in many AMR bacteria [34], food production biocides such as phenols, alcohols, and quaternary ammonium compounds (QACs) have limited efficacy against bacterial spores at concentrations and exposure conditions used in food production facilities [58].…”