Effectiveness of disinfectants used in the food industry on microorganisms of sanitary interest.

  1. González-Fandos, E. 1
  2. Sanz, J. 2
  3. García-Fernández, M.C. 2
  4. García-Arias, M.T. 2
  1. 1 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

  2. 2 Universidad de León
    info

    Universidad de León

    León, España

    ROR https://ror.org/02tzt0b78

Revista:
Acta Alimentaria

ISSN: 0139-3006

Año de publicación: 2005

Volumen: 34

Número: 3

Páginas: 253-258

Tipo: Artículo

DOI: 10.1556/AALIM.34.2005.3.7 SCOPUS: 2-s2.0-26844577323 WoS: WOS:000232901500007 GOOGLE SCHOLAR

Otras publicaciones en: Acta Alimentaria

Resumen

The effectiveness of five commercial disinfectants used in the food industry was evaluated against different strains isolated from foodbome outbreaks (E. coli O157:H7, Salmonella spp. and L. monocytogenes) and a collection strain (S. aureus) in an aqueous suspension medium. The disinfectants evaluated included quaternary ammonium compounds, aldehydes, hydrogen peroxide and peracetic acid, clorhexidine and a tertiary alkylamine. In the absence of organic matter, all the disinfectants tested were effective with an exposure time of 10 min at the lowest concentration recommended by the manufacturer. However, in the presence of organic matter their effectiveness decreased. The most effective disinfectant against pathogenic bacteria tested was a quaternary ammonium compound based disinfectant combined with non-ionic surfactants, polyphosphates and alkaline salts. The least effective ones were disinfectants containing tertiary alkylamine, peracetic acid and hydrogen peroxide. © 2005 Akadémiai Kiadó.