McSharry Siobhán, Koolman Leonard, Whyte Paul, Bolton Declan
Teagasc Food Research Centre, Ashtown, 15 Dublin, Ireland.
School of Veterinary Medicine, University College Dublin, Belfield, 4 Dublin, Ireland.
Foods. 2021 Jun 21;10(6):1436. doi: 10.3390/foods10061436.
Spore-forming bacteria are a major concern for the food industry as they cause both spoilage and food safety issues. Moreover, as they are more resistant than vegetative cells, their removal from the food processing environment may be difficult to achieve. This study investigated the efficacy of the ten most commonly used disinfectant agents (assigned 1-10), used at the recommended concentrations in the meat industry, for their ability to eliminate and spores. Test-tube based suspension assays suggested that disinfectants 2 (10% / preparation of a mixture of hydrogen peroxide (10-30%), acetic acid (1-10%) and peracetic acid (1-10%)), 7 (4% / preparation of a mixture of peroxymonosulphate (30-50%), sulphamic acid (1-10%) and troclosene sodium (1-10%)) and 10 (2% / preparation of a mixture of glutaraldehyde (10-30%), benzalkonium chloride (1-10%)) were the most effective formulations. D-values for these ranged from 2.1 to 8.4 min at 20 °C for the target spores. Based on these findings, it is recommended that these disinfectants are used to control spores in the meat plant environment.
产芽孢细菌是食品工业的一个主要关注点，因为它们会导致食品变质和食品安全问题。此外，由于它们比营养细胞更具抗性，要从食品加工环境中去除它们可能很难实现。本研究调查了肉类行业推荐浓度下使用的十种最常用消毒剂（编号为1 - 10）对消除[具体芽孢名称1]和[具体芽孢名称2]芽孢的效果。基于试管的悬液试验表明，消毒剂2（10% / 由过氧化氢（10 - 30%）、乙酸（1 - 10%）和过氧乙酸（1 - 10%）混合配制）、消毒剂7（4% / 由过一硫酸钾（30 - 50%）、氨基磺酸（1 - 10%）和二氯异氰尿酸钠（1 - 10%）混合配制）和消毒剂10（2% / 由戊二醛（10 - 30%）、苯扎氯铵（1 - 10%）混合配制）是最有效的配方。在20℃下，这些消毒剂对目标芽孢的D值范围为2.1至8.4分钟。基于这些发现，建议使用这些消毒剂来控制肉类加工厂环境中的[具体芽孢名称1]和[具体芽孢名称2]芽孢。
