Hydrogen Peroxide from Traditional Sanitizer to Promising Disinfection Agent in Food Industry

Abdelshafy, Asem Mahmoud; Hu, Qiannan; Luo, Zisheng; Ban, Zhaojun; Li, Li

doi:10.1080/87559129.2023.2191690

Cited by 7 publications

(2 citation statements)

References 116 publications

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“…H 2 O 2 can oxidize and destroy key biological molecules such as proteins, nucleic acids, and cell membranes of microorganisms, leading to the death of microorganisms. 143 It has gained extensive usage as a disinfectant in various sectors, including medical facilities, laboratories, and the food industry. The in situ H 2 O 2 disinfection technology has garnered significant attention due to its widespread distribution and freedom from geographical limitations.…”

Section: Water Treatment By In Situ Formed H2o2mentioning

confidence: 99%

Green and sustainable in situ water treatment: a review of noble-free catalysts for electrochemical oxygen reduction to hydrogen peroxide

Liu,

Li,

Zhang

et al. 2024

Green Chem.

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Section: Water Treatment By In Situ Formed H2o2mentioning

confidence: 99%

Green and sustainable in situ water treatment: a review of noble-free catalysts for electrochemical oxygen reduction to hydrogen peroxide

Liu,

Li,

Zhang

et al. 2024

Green Chem.

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“…Benzalkonium chloride 5% alkyl dimethyl benzyl ammonium chloride 1%-2% (Bernardi et al, 2021) Peracetic acid 15% peracetic acid (22% hydrogen peroxide and 99% acetic acid) 0.05%-1% (Bernardi et al, 2021) Hydrogen peroxide Hydrogen peroxide 5%-15% (Abdelshafy et al, 2023) Sodium hypochlorite 10%-14% active chlorine (sodium hypochlorite) 0.12%−1% (Bernardi et al, 2019(Bernardi et al, , 2021 Quaternary ammonia Quaternary ammonia 0.3% (Masotti et al, 2019) Biguanide Hexamethylene biguanide hydrochloride 0.3% (Bernardi et al, 2021) in its minimum inhibitory concentration by a factor of two. Tolerance against C&D agents can also be gained by the acquisition of mobile genetic elements from the associated environmental microbiota (González-Fandos et al, 2005;Pan et al, 2006).…”

Section: Biocide Active Principle Concentration (V/v) Referencementioning

confidence: 99%

Environmental persistence of Listeria monocytogenes and its implications in dairy processing plants

Chowdhury,

Anand

2023

Comp Rev Food Sci Food Safe

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Listeriosis, an invasive illness with a fatality rate between 20% and 30%, is caused by the ubiquitous bacterium Listeria monocytogenes. Human listeriosis has long been associated with foods. This is because the ubiquitous nature of the bacteria renders it a common food contaminant, posing a significant risk to the food processing sector. Although several sophisticated stress coping mechanisms have been identified as significant contributing factors toward the pathogen's persistence, a complete understanding of the mechanisms underlying persistence across various strains remains limited. Moreover, aside from genetic aspects that promote the ability to cope with stress, various environmental factors that exist in food manufacturing plants could also contribute to the persistence of the pathogen. The objective of this review is to provide insight into the challenges faced by the dairy industry because of the pathogens’ environmental persistence. Additionally, it also aims to emphasize the diverse adaptation and response mechanisms utilized by L. monocytogenes in food manufacturing plants to evade environmental stressors. The persistence of L. monocytogenes in the food processing environment poses a serious threat to food safety and public health. The emergence of areas with high levels of L. monocytogenes contamination could facilitate Listeria transmission through aerosols, potentially leading to the recontamination of food, particularly from floors and drains, when sanitation is implemented alongside product manufacturing. Hence, to produce safe dairy products and reduce the frequency of outbreaks of listeriosis, it is crucial to understand the factors that contribute to the persistence of this pathogen and to implement efficient control strategies.

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Recent advances in ratiometric electrochemical sensors for food analysis

Hu,

Wei,

et al. 2024

Food Chemistry: X

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Hydrogen Peroxide from Traditional Sanitizer to Promising Disinfection Agent in Food Industry

Cited by 7 publications

References 116 publications

Green and sustainable in situ water treatment: a review of noble-free catalysts for electrochemical oxygen reduction to hydrogen peroxide

Green and sustainable in situ water treatment: a review of noble-free catalysts for electrochemical oxygen reduction to hydrogen peroxide

Environmental persistence of Listeria monocytogenes and its implications in dairy processing plants

Recent advances in ratiometric electrochemical sensors for food analysis

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