Influence of type, concentration, exposure time, temperature, and presence of organic load on the antifungal efficacy of industrial sanitizers against Aspergillus brasiliensis (ATCC 16404)

Sanitizers Used for Fungal Spoilage Control in Dry-Fermented Cured Meat Production

“…The permissible maximum concentration of sodium hypochlorite for use on food contact surfaces typically ranges from 0.005 to 0.02% (50 to 200 parts per million) and 0.05 to 0.08% (500 to 800 parts per million) in non-food contact areas. However, efficacy tests on non-food contact surfaces have indicated that while sodium hypochlorite effectively combats bacteria and yeasts, it is unable to achieve a 4-log inactivation of fungal spores for most tested species [16,18,36,37], including dry-meat spoilage fungal species [17]. This specified concentration is outlined in legislation for assessing the efficacy of sanitizers permitted for use in the food industry.…”

“…The presence of organic loads can generate by-products and diminish the antimicrobial action of sodium hypochlorite [39][40][41][42][43]. In vitro results obtained from assessing the interference of various factors on the antifungal action of sodium hypochlorite against fungi of the ochratoxin-producing species P. nordicum, P. verrucosum, and A. westerdijkiae, which are among the most relevant spoilage fungi in dry-fermented meat products, indicated that organic load was a key factor responsible for diminishing the antifungal action of sodium hypochlorite [17,18]. The organic load used in these in vitro assessments aimed to simulate the presence of dirt in industrial environments, and the results demonstrated an increase in the survival of all fungal species.…”

“…The organic load used in these in vitro assessments aimed to simulate the presence of dirt in industrial environments, and the results demonstrated an increase in the survival of all fungal species. This underscores the importance of the cleaning stage, involving the removal of organic loads in food facilities, as a crucial procedure when the objective is to reduce the fungal load [17,18,44,45].…”

“…Additionally, the use of sanitizing agents with proven and suitable antifungal properties for work surfaces, air, and processing and maturation environments is crucial [13,16]. Beyond selecting the optimal active ingredient through laboratory tests, it is essential to take into account external factors such as exposure time, temperature, concentration, type of disinfectant, and the presence of organic loads, as these can influence the antifungal activity of sanitizers [17,18]. The mode of application (fumigation, liquid application) and the specific fungi targeted also play a role [3].…”

“…In an effort to elucidate the factors affecting the antifungal efficacy of sanitizers, Stefanello et al [18] underscored the importance of an efficient cleaning step preceding the sanitization process to enhance its effectiveness. The presence of an organic load was identified as a factor that diminishes the efficacy of most sanitizers.…”