Effectiveness of disinfectants used in the food industry on microorganisms of sanitary interest
2005
González-Fandos, E. | Sanz, J. | García-Fernández, M. C. | García-Arias, M. T.
The effectiveness of five commercial disinfectants used in the food industry was evaluated against different strains isolated from foodborne outbreaks (E. coli O157:H7, Salmonella spp. and L. monocytogenes) and a collection strain (S. aureus) in an aqueous suspension medium. The disinfectants evaluated included quaternary ammonium compounds, aldehydes, hydrogen peroxide and peracetic acid, clorhexidine and a tertiary alkylamine. In the absence of organic matter, all the disinfectants tested were effective with an exposure time of 10 min at the lowest concentration recommended by the manufacturer. However, in the presence of organic matter their effectiveness decreased. The most effective disinfectant against pathogenic bacteria tested was a quaternary ammonium compound based disinfectant combined with non-ionic surfactants, polyphosphates and alkaline salts. The least effective ones were disinfectants containing tertiary alkylamine, peracetic acid and hydrogen peroxide.
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