Federal University of Santa Maria, Center of Rural Sciences, Department of Technology and Food Science, 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil.
Federal University of Santa Maria, Center of Rural Sciences, Department of Technology and Food Science, 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil.
Food Res Int. 2020 Nov;137:109451. doi: 10.1016/j.foodres.2020.109451. Epub 2020 Jun 17.
The presence of mycotoxin-producing fungi in food production environments is a cause of concern since they can contaminate food products, synthesizing toxic compounds in later steps. To avoid this, an effective hygiene and sanitation process of the environment and equipment should be adopted, using sanitizing agents with adequate antifungal efficacy. This work evaluated the effectiveness of different chemical sanitizers: benzalkonium chloride (0.3%, 1.2%, 2%), biguanide (2%, 3.5%, 5%), iodine (0.2%, 0.6%, 1%), peracetic acid (0.3%, 0.6%, 1%), sodium hypochlorite (0.5%, 0.75%, 1%), besides a new non-polluting technology, the electrolyzed water, both the acid in the chlorine concentrations of 60, 85 and 121 ppm and the respective basic electrolyzed water formed against strains of toxigenic Aspergillus flavus, Aspergillus nomius, Aspergillus parasiticus, Aspergillus carbonarius, Aspergillus niger, Aspergillus ochraceus and Aspergillus westerdijkiae through the methodology recommended by the European Committee for Standardization. Benzalkonium chloride and iodine were the most effective sanitizers to eliminate Aspergillus from the Flavi and Nigri section. Peracetic acid showed the best elimination of the growth of Aspergillus from Circumdati section. Sodium hypochlorite, biguanide, and electrolyzed water agents were the least effective, reducing less than 3 log from initial control, not being the most suitable agents for the control of toxigenic fungi in food industries.
在食品生产环境中存在产毒真菌是一个令人担忧的问题，因为它们会污染食品产品，并在后续步骤中合成有毒化合物。为了避免这种情况，应该采用有效的环境和设备卫生和消毒程序，使用具有足够抗真菌效果的消毒剂。这项工作评估了不同化学消毒剂的有效性：苯扎氯铵（0.3%、1.2%、2%）、双胍（2%、3.5%、5%）、碘（0.2%、0.6%、1%）、过氧乙酸（0.3%、0.6%、1%）、次氯酸钠（0.5%、0.75%、1%），以及一种新的无污染技术，电解水，酸的氯浓度为 60、85 和 121 ppm，以及相应的碱性电解水针对产毒黄曲霉、棒曲霉、寄生曲霉、炭黑曲霉、黑曲霉、赭曲霉和韦斯滕迪克曲霉菌株形成，通过欧洲标准化委员会推荐的方法。苯扎氯铵和碘是消除黄曲霉和黑曲霉属中曲霉的最有效消毒剂。过氧乙酸对环曲菌属曲霉的生长具有最佳的消除效果。次氯酸钠、双胍和电解水制剂的效果最差，从初始对照减少不到 3 个对数，对于控制食品工业中的产毒真菌不是最适合的制剂。
