Department of Technology and Food Science, Federal University of Santa Maria - UFSM, CEP 97105-900, Santa Maria, RS, Brazil.
Department of Technology and Food Science, Federal University of Santa Maria - UFSM, CEP 97105-900, Santa Maria, RS, Brazil.
Food Microbiol. 2021 Aug;97:103740. doi: 10.1016/j.fm.2021.103740. Epub 2021 Jan 15.
Parameters such as type and concentration of the active compound, exposure time, application temperature, and organic load presence influence the antimicrobial action of sanitizers, although there is little data in the literature. Thus, this study aimed to evaluate the antifungal efficacy of different chemical sanitizers under different conditions according to the European Committee for Standardization (CEN). Aspergillus brasiliensis (ATCC 16404) was exposed to four compounds (benzalkonium chloride, iodine, peracetic acid, and sodium hypochlorite) at two different concentrations (minimum and maximum described on the product label), different exposure times (5, 10, and 15 min), temperatures (10, 20, 30, and 40 °C), and the presence or absence of an organic load. All parameters, including the type of sanitizer, influenced the antifungal efficacy of the tested compounds. Peracetic acid and benzalkonium chloride were the best antifungal sanitizers. The efficacy of peracetic acid increased as temperatures rose, although the opposite effect was observed for benzalkonium chloride. Sodium hypochlorite was ineffective under all tested conditions. In general, 5 min of sanitizer exposure is not enough and >10 min are necessary for effective fungal inactivation. The presence of organic load reduced sanitizer efficacy in most of the tested situations, and when comparing the efficacy of each compound in the presence and absence of an organic load, a difference of up to 1.5 log CFU was observed. The lowest concentration recommended on the sanitizer label is ineffective for 99.9% fungal inactivation, even at the highest exposure time (15 min) or under the best conditions of temperature and organic load absence. Knowledge of the influence exerted by these parameters contributes to successful hygiene since the person responsible for the sanitization process in the food facility can select and apply a certain compound in the most favorable conditions for maximum antifungal efficacy.
参数如活性化合物的类型和浓度、暴露时间、应用温度和有机负荷的存在影响消毒剂的抗菌作用，尽管文献中数据很少。因此，本研究旨在根据欧洲标准化委员会（CEN）评估不同条件下不同化学消毒剂的抗真菌功效。巴西曲霉（ATCC 16404）暴露于四种化合物（苯扎氯铵、碘、过氧乙酸和次氯酸钠），浓度为两种不同浓度（产品标签上所述的最小和最大浓度），暴露时间不同（5、10 和 15 分钟），温度不同（10、20、30 和 40°C），以及是否存在有机负荷。所有参数，包括消毒剂的类型，都影响了测试化合物的抗真菌功效。过氧乙酸和苯扎氯铵是最好的抗真菌消毒剂。过氧乙酸的功效随着温度的升高而增加，而苯扎氯铵则相反。次氯酸钠在所有测试条件下均无效。一般来说，消毒剂暴露 5 分钟是不够的，需要 >10 分钟才能有效灭活真菌。在大多数测试情况下，有机负荷的存在降低了消毒剂的功效，并且当比较每种化合物在存在和不存在有机负荷时的功效时，观察到高达 1.5 个对数 CFU 的差异。消毒剂标签上推荐的最低浓度对于 99.9%的真菌灭活无效，即使在最高暴露时间（15 分钟）或最佳温度和无有机负荷条件下也是如此。了解这些参数所产生的影响有助于成功进行卫生，因为食品设施中负责消毒过程的人员可以选择并在最大抗真菌功效的最有利条件下应用特定化合物。
