Folliero Veronica, Ricciardi Maria, Dell'Annunziata Federica, Pironti Concetta, Galdiero Massimiliano, Franci Gianluigi, Motta Oriana, Proto Antonio
Department of Experimental Medicine, University of Campania "Luigi Vanvitelli", Via S. Maria di Costantinopoli, 16, 80138 Naples, Italy.
Department of Chemistry and Biology, University of Salerno, Via Giovanni Paolo II, 132-84084 Fisciano, Italy.
Toxics. 2022 Dec 9;10(12):768. doi: 10.3390/toxics10120768.
The disinfection process represents an important activity closely linked to the removal of micro-organisms in common processing systems. Traditional disinfectants are often not sufficient to avoid the spread of food pathogens; therefore, innovative strategies for decontamination are crucial to countering microbial transmission. This study aims to assess the antimicrobial efficiency of tetrapotassium iminodisuccinic acid salt (IDSK) against the most common pathogens present on surfaces, especially in food-borne environments.
IDSK was synthesized from maleic anhydride and characterized through nuclear magnetic resonance (NMR) spectroscopy (both H-NMR and C-NMR), thermogravimetric analysis (TGA) and Fourier Transform Infrared (FTIR) spectroscopy. The antibacterial activity was performed via the broth microdilution method and time-killing assays against , , , and (IDSK concentration range: 0.5-0.002 M). The biofilm biomass eradicating activity was assessed via a crystal violet (CV) assay.
The minimum inhibitory concentration (MIC) of IDSK was 0.25 M for all tested strains, exerting bacteriostatic action. IDSK also reduced biofilm biomass in a dose-dependent manner, reaching rates of about 50% eradication at a dose of 0.25 M. The advantages of using this innovative compound are not limited to disinfecting efficiency but also include its high biodegradability and its sustainable synthesis.
IDSK could represent an innovative and advantageous disinfectant for food processing and workers' activities, leading to a better quality of food and safer working conditions for the operators.
消毒过程是一项重要活动，与常见加工系统中微生物的去除密切相关。传统消毒剂往往不足以避免食源性病原体的传播；因此，创新的去污策略对于对抗微生物传播至关重要。本研究旨在评估亚氨基二琥珀酸盐四钾盐（IDSK）对表面尤其是食源环境中存在的最常见病原体的抗菌效率。
IDSK由马来酸酐合成，并通过核磁共振（NMR）光谱（氢核磁共振和碳核磁共振）、热重分析（TGA）和傅里叶变换红外（FTIR）光谱进行表征。通过肉汤微量稀释法和时间杀菌试验对金黄色葡萄球菌、大肠杆菌、单核细胞增生李斯特菌、鼠伤寒沙门氏菌和肠炎沙门氏菌进行抗菌活性测试（IDSK浓度范围：0.5 - 0.002 M）。通过结晶紫（CV）试验评估生物膜生物量消除活性。
IDSK对所有测试菌株的最低抑菌浓度（MIC）为0.25 M，具有抑菌作用。IDSK还以剂量依赖的方式减少生物膜生物量，在0.25 M的剂量下消除率达到约50%。使用这种创新化合物的优点不仅限于消毒效率，还包括其高生物降解性和可持续合成。
IDSK可能是一种用于食品加工和工人活动的创新且具优势的消毒剂，可为食品带来更好的质量，并为操作人员提供更安全的工作条件。
