Performic Acid Controls Better Clostridium tyrobutyricum Related Bacteria than Peracetic Acid

Sustainability

Maximilian Mora¹  Helvi Heinonen-Tanski¹  Anna-Maria Veijalainen¹ 

[1] Department of Environmental and Biological Sciences, University of Eastern Finland, POB 1627, 70211 Kuopio, Finland;

关键词: cheese spoiling;    dairy industry;    disinfection;    peracids;    spore-forming bacteria;    sustainable sanitation;   

DOI  :  10.3390/su10114116

来源: DOAJ

【 摘 要 】

Clostridia are anaerobic spore-forming bacteria, which degrade carbohydrates to butyric acid, carbon dioxide, hydrogen and other compounds. These bacteria are commonly found in feces of ruminants, from where they can enter to udders and milk via manure or fodder. This study was done to find a sustainable sanitation method to control the resistant clostridial spores as they are difficult to control in the food processing industry. Clostridia spoil cheeses and other dairy products, and thereby increase the carbon footprint of products and cause economical losses in the dairy industry. The efficacy of two organic peroxides; peracetic acid (PAA) and performic acid (PFA) was tested against 30 clostridia strains isolated from cattle slurry, silage, or spoiled cheeses. PAA, at a concentration of 220 mg L⁻¹, only eliminated 6/30 clostridia strains, whereas PFA totally eliminated 26/30 clostridia strains at a concentration of 120 mg L⁻¹. PFA therefore seems to be a more potent disinfectant than the more commonly used PAA. PFA is an effective disinfectant against Clostridium tyrobutyricum and other resistant clostridia at 120 mg L⁻¹ for 5⁻10 min contact time at room temperature.

【 授权许可】

Unknown