Influence of different sanitizers on food contaminant bacteria: effect of exposure temperature, contact time, and product concentration

Food Science and Technology (Campinas)

Cezar Augusto Beltrame²  Gabriela Busnello Kubiak²  Lindomar Alberto Lerin¹  Ieda Rottava¹  Altemir José Mossi¹  Débora De Oliveira¹  Rogério Luis Cansian¹  Helen Treichel¹  Geciane Toniazzo¹ 

[1] ,University of Upper Uruguai and Missions Department of Food Engineering - Regional Integrated Erechim RS ,Brazil

关键词: sanitizers;    bacteria;    food industries;    sanitizantes;    bactérias;    indústria de alimentos;   

DOI  :  10.1590/S0101-20612012005000046

来源: SciELO

【 摘 要 】

The efficiency of four Sanitizers - peracetic acid, chlorhexidine, quaternary ammonium, and organic acids - was tested in this work using different bacteria recognized as a problem to meat industry, Salmonella sp., S. aureus, E. coli and L. monocytogenes. The effects of sanitizer concentration (0.2, 0.5, 0.6, 1.0, 1.1 and 1.4%), at different temperatures (10 and 45 °C) and contact time (2, 10, 15, 18 and 25 minutes) were evaluated. Tests in an industrial plant were also carried out considering previously obtained results. In a general way, peracetic acid presented higher efficiencies using low concentration (0.2%) and contact time (2 minutes) at 10 °C. The tests performed in industrial scale showed that peracetic acid presented a good performance in concentration and contact time lower than that suggested by the suppliers. The use of chlorhexidine and quaternary ammonium led to reasonable results at the indicated conditions, and organic acids were ineffective under concentration and contact time higher than those indicated by the suppliers in relation to Staphylococcus aureus. The results, in general, show that the choice for the most adequate sanitizer depends on the microorganism contaminant, the time available for sanitizer application, and also on the process cost.

【 授权许可】

CC BY   
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