Department of Technology and Food Science, Federal University of Santa Maria - UFSM, Postal 97105-900 Santa Maria, RS, Brazil.
Department of Technology and Food Science, Federal University of Santa Maria - UFSM, Postal 97105-900 Santa Maria, RS, Brazil.
Int J Food Microbiol. 2020 Dec 16;335:108856. doi: 10.1016/j.ijfoodmicro.2020.108856. Epub 2020 Sep 7.
This study aimed to evaluate the sensitivity of heat-resistant molds isolated from spoiled thermally processed foods to antimicrobial compounds used for food industry sanitation. An ortho-phenylphenol-based smoke generator sanitizer, liquid chemical sanitizers (benzalkonium chloride, biguanide, iodine, peracetic acid, and sodium hypochlorite), and acidic and alkaline electrolyzed water were used against Aspergillus australensis (MB 2579; NFF 02), Aspergillus aureoluteus (NFC1), Paecilomyces fulvus (PFF 01), Paecilomyces niveus (PNT 01; PNDC 01; PNB1 01), and Paecilomyces variotii (PV 01; PV 01; PVCH 03). The fungal strains were exposed separately to liquid sanitizers and electrolyzed water in stainless steel discs for 15 min following the European Committee for Standardization (CEN) recommendations. Moreover, the fungal strains were exposed to the smoke generator sanitizer for 7 h following French protocol NF-T-72281. The best results of fungal inactivation were achieved when the highest concentration specified in the label of these sanitizers was tested. On the opposite, the lowest concentration specified in the label should be avoided since it was ineffective in most cases (94%). The ortho-phenyphenol-based smoke generator sanitizer and peracetic acid (1%) showed the best results of spore inactivation, while iodine and benzalkonium chloride achieved satisfactory results against the strains evaluated. Sodium hypochlorite and biguanide were ineffective against most of the fungi studied at all concentrations tested. Acidic and basic electrolyzed water was also ineffective to achieve the 3-log CFU reduction required in the concentrations tested. In general, Paecilomyces spp. was more sensitive than Aspergillus spp. against all sanitizers evaluated, whereas A. aureoluteus NFC1 was resistant to all agents and concentrations tested. The heat-resistant fungal strains showed varied sensitivity against the different agents. Notably, the two most effective commercial sanitizers against the heat-resistant strains were ineffective against the filamentous fungi recommended for sanitizer testing (A. brasiliensis ATCC 16404), which demonstrates the relevance of testing fungal isolates that cause spoilage to choose the most effective compound and obtain the best results of fungal control.
本研究旨在评估耐热霉菌从受热处理食品中分离出来的敏感性，以对抗用于食品工业卫生的抗菌化合物。使用邻苯基苯酚基烟雾发生器消毒剂、液体化学消毒剂（苯扎氯铵、双胍、碘、过氧乙酸和次氯酸钠）以及酸性和碱性电解水，针对澳大利亚青霉（MB 2579；NFF 02）、黄曲霉（NFC1）、深绿木霉（PFF 01）、白色木霉（PNT 01；PNDC 01；PNB1 01）和多变青霉（PV 01；PV 01；PVCH 03）进行了研究。按照欧洲标准化委员会（CEN）的建议，将真菌菌株分别暴露于不锈钢盘内的液体消毒剂和电解水中 15 分钟。此外，根据法国协议 NF-T-72281，将真菌菌株暴露于烟雾发生器消毒剂中 7 小时。当测试标签中规定的最高浓度时，真菌灭活的最佳结果达到。相反，应避免使用标签中规定的最低浓度，因为在大多数情况下它是无效的（94%）。基于邻苯基苯酚的烟雾发生器消毒剂和过氧乙酸（1%）显示出对孢子灭活的最佳效果，而碘和苯扎氯铵对评估的菌株也取得了令人满意的结果。次氯酸钠和双胍在所有测试浓度下对大多数真菌均无效。酸性和碱性电解水在测试浓度下也无法达到所需的 3-log CFU 减少量。一般来说，与所有评估的消毒剂相比，多变青霉比黄曲霉更敏感，而 A. aureoluteus NFC1 对所有测试的试剂和浓度均具有抗性。耐热真菌菌株对不同试剂的敏感性不同。值得注意的是，针对耐热菌株的两种最有效的商业消毒剂对推荐用于消毒剂测试的丝状真菌（A. brasiliensis ATCC 16404）无效，这表明测试引起变质的真菌分离物以选择最有效的化合物并获得最佳的真菌控制效果是很重要的。
