Effects of disinfectants on inactivation of mold spores relevant to the food industry: a review

Visconti, Vincent; Coton, Emmanuel; Rigalma, Karim; Dantigny, Philippe

doi:10.1016/j.fbr.2021.09.004

Cited by 20 publications

(10 citation statements)

References 67 publications

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“…The alcohol is easy‐to‐use and can be used alone or in combination with other disinfectants. Alcohol‐based sanitizers are considered as an effective dry sanitization method against vegetative cells (Ambrosino et al., 2022; Kane et al., 2016; Visconti et al., 2021). Despite this, they are not effective against spores, especially against B. cereus (Harada & Nascimento, 2021b).…”

Section: Sanitization Methods For Dry Food Processing Equipment In Lm...mentioning

confidence: 99%

“…Despite this, they are not effective against spores, especially against B. cereus (Harada & Nascimento, 2021b). Ethanol, ethyl, butanol, isopropyl, pentanol, and npropanol are examples of widely employed alcohol-based sanitizers in the food industry (Ambrosino et al, 2022;Andersen, 2016;Nair et al, 2017;Visconti et al, 2021). For E.coli, the degree of protein denaturation from the most to least active alcohol disinfectant, is as follows: ethanol, 2-propanol, 1-butanol, and 1-pentanol (Nair et al, 2017).…”

Section: Alcoholmentioning

confidence: 99%

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Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods

Alonso

Gonçalves

Brito

et al. 2022

Comp Rev Food Sci Food Safe

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Bacterial biofilm formation in low moisture food processing (LMF) plants is related to matters of food safety, production efficiency, economic loss, and reduced consumer trust. Dry surfaces may appear dry to the naked eye, however, it is common to find a coverage of thin liquid films and microdroplets, known as microscopic surface wetness (MSW). The MSW may favor dry surface biofilm (DSB) formation. DSB formation is similar in other industries, it occurs through the processes of adhesion, production of extracellular polymeric substances, development of microcolonies and maturation, it is mediated by a quorum sensing (QS) system and is followed by dispersal, leading to disaggregation. Species that survive on dry surfaces develop tolerance to different stresses. DSB are recalcitrant and contribute to higher resistance to sanitation, becoming potential sources of contamination, related to the spoilage of processed products and foodborne disease outbreaks. In LMF industries, sanitization is performed using physical methods without the presence of water. Although alternative dry sanitizing methods can be efficiently used, additional studies are still required to develop and assess the effect of emerging technologies, and to propose possible combinations with traditional methods to enhance their effects on the sanitization process. Overall, more information about the different technologies can help to find the most appropriate method/s, contributing to the development of new sanitization protocols. Thus, this review aimed to identify the main characteristics and challenges of biofilm management in low moisture food industries, and summarizes the mechanisms of action of different dry sanitizing methods (alcohol, hot air, UV‐C light, pulsed light, gaseous ozone, and cold plasma) and their effects on microbial metabolism.

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Section: Sanitization Methods For Dry Food Processing Equipment In Lm...mentioning

confidence: 99%

Section: Alcoholmentioning

confidence: 99%

Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods

Alonso

Gonçalves

Brito

et al. 2022

Comp Rev Food Sci Food Safe

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“…[22] Treatment of mold spores in the food industry. [24] Systematic review of the different classical and alternative processes, and kinetic aspects of water disinfection and antifungal resistance; in addition to a bibliometric analysis on fungi inactivation. This work…”

Section: Main Topics About Fungi Inactivation In Water Referencementioning

confidence: 99%

Alternative and Classical Processes for Disinfection of Water Polluted by Fungi: A Systematic Review

Caicedo-Bejarano,

Morante-Caicedo,

Castro-Narváez

et al. 2024

Water

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The introduction of the first list of priority pathogenic fungi by the World Health Organization stresses the need to research and develop public health actions to mitigate infections caused by fungi. One of those actions involves the water disinfection systems, which comprise classical and alternative methods that have been developed in the last decades. Thereby, this work reviews the disinfection of fungi by classical methods such as chlorination, ozonation, and ultraviolet (UV) treatments and alternative advanced oxidation processes (AOPs) such as photo-Fenton, photocatalysis, or couplings of UV with peroxides. The matrices of aquatic systems (sewage, groundwater, drinking water, among others) were considered. A bibliometric analysis is performed initially, and then some aspects of the resistance to antifungals are presented, and the efficiency of the diverse processes in the reduction in fungal loading is also revised. Herein, it is shown the role of the disinfecting agents (e.g., chlorine, hydroxyl radical, or light) and their effects on fungi structures (e.g., direct DNA damage, or indirect damage due to the action of radicals). Moreover, gaps, such as the treatment of antifungal-resistant fungi and limited information about combinations among AOPs, related to the disinfection of water polluted by fungi, were identified.

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“…While the preharvest application of organic acids to control plant pathogens is rarely implemented, postharvest application to disinfect fruits and vegetables and to extend fresh produce shelf life is well-established (Feliziani et al 2016 ). Organic acid as disinfectants and sanitizers of fruits are considered safe and not harmful to humans or the environment (Visconti et al 2021 ). As said, acetic, citric, malic, tartaric, and propionic acids are collectively allowed in the food industry as preservatives and are classified by the FDA as GRAS compounds.…”

Section: Crops Protection: Ph-dependent Pathogenicity and Possible In...mentioning

confidence: 99%

Exploitation of microbial activities at low pH to enhance planetary health

Atasoy,

Álvarez Ordóñez,

Cenian

et al. 2023

FEMS Microbiology Reviews

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Awareness is growing that human health cannot be considered in isolation but is inextricably woven with the health of the environment in which we live. It is however under-recognised that the sustainability of human activities strongly relies on preserving the equilibrium of the microbial communities living in/on/around us. Microbial metabolic activities are instrumental for production, functionalization, processing and preservation of food. For circular economy, microbial metabolism would be exploited to produce building blocks for the chemical industry, to achieve effective crop protection, agri-food waste revalorization or biofuel production, as well as in bioremediation and bioaugmentation of contaminated areas. Low pH is undoubtedly a key physical-chemical parameter that needs to be considered for exploiting the powerful microbial metabolic arsenal. Deviation from optimal pH conditions has profound effects on shaping the microbial communities responsible for carrying out essential processes. Furthermore, novel strategies to combat contaminations and infections by pathogens rely on microbial-derived acidic molecules that suppress/inhibit their growth. Herein, we present the state-of-the-art of the knowledge on the impact of acidic pH in many applied areas and how this knowledge can guide us to use the immense arsenal of microbial metabolic activities for their more impactful exploitation in a Planetary Health perspective.

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Effects of disinfectants on inactivation of mold spores relevant to the food industry: a review

Cited by 20 publications

References 67 publications

Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods

Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods

Alternative and Classical Processes for Disinfection of Water Polluted by Fungi: A Systematic Review

Exploitation of microbial activities at low pH to enhance planetary health

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