Department of Food Engineering, URI - Campus de Erechim, Av. Sete de Setembro , 1621, Erechim, Rio Grande do Sul, 99700-000, Brazil.
Departamento de Engenharia Química e Engenharia de Alimentos, Universidade Federal de Santa Catarina, UFSC, Campus Universitá rio Bairro Trindade, Caixa Postal 476, Florianó polis, Santa Catarina, 88040-900, Brazil.
Food Sci Nutr. 2013 Jan;1(1):27-31. doi: 10.1002/fsn3.5. Epub 2013 Jan 8.
The objective of this work was to evaluate the kinetic of inactivation of Listeria monocytogenes using peracetic acid, chlorhexidine, and organic acids as active agent, determining the respective D-, Z-, and F-values. From our knowledge, these important results from an industrial view point are not available in the current literature, mainly for organic acids, pointing out the main contribution of the present work. Lower D-values were obtained for peracetic acid and chlorhexidine, compared with the organic acids. For the reduction of 6 log10 of L. monocytogenes using peracetic acid, at 0.2, 0.1, and 0.05% are necessary 7.08, 31.08, and 130.44 min of contact, respectively. The mathematical models of F-values showed that at concentrations lower than 0.15% one can verify an exponential increase in F-values, for both de chlorhexidine and peracetic acid. The organic acids presented a linear behavior, showing slight variation in F-values, is even more effective in under dosage. The results obtained are of fundamental importance in terms of industrial strategy for sanitization procedure, permitting to choose the best relation product concentration/exposure time, aiming at reducing costs without compromising the disinfectant efficiency.
本工作旨在评估过氧乙酸、洗必泰及有机酸作为活性试剂对李斯特菌的失活动力学,确定各自的 D、Z 和 F 值。据我们所知,这些从工业角度来看非常重要的结果在当前文献中尚不可用,主要是针对有机酸,这突出了本工作的主要贡献。与有机酸相比,过氧乙酸和洗必泰的 D 值较低。使用过氧乙酸将李斯特菌减少 6 log10,分别需要 7.08、31.08 和 130.44 min 的接触时间,浓度为 0.2%、0.1%和 0.05%。F 值的数学模型表明,对于低于 0.15%的浓度,可以验证洗必泰和过氧乙酸的 F 值呈指数增长。有机酸呈线性行为,F 值变化不大,在低剂量下更有效。就消毒程序的工业策略而言,获得的结果具有重要意义,允许选择最佳的产品浓度/暴露时间关系,旨在降低成本而不影响消毒剂的效率。