Efficacy of Some Commercial Chemical Disinfectants on Salmonella enterica Serovar Typhimurium

Soliman, Essam S.; Taha, E; Sobieh, M. A.; Reddy, P. G.

doi:10.3844/ajavsp.2009.58.64

Cited by 6 publications

(4 citation statements)

References 22 publications

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“…In both the present and previous studies, the activity of phenolic (including cresol) disinfectants against Gram-negative bacteria has been observed to vary substantially between formulations and to outperform many other disinfectants in models of wet, soiled environments (Lucchini et al, 1990;Davies & Wray, 1995;Soliman et al, 2009;Stringfellow et al, 2009). Indeed, as a chemical group the phenolic disinfectants were most consistently effective in the wet model, albeit not uniformly so.…”

Section: Discussionmentioning

confidence: 55%

Evaluation of commonly-used farm disinfectants in wet and dry models ofSalmonellafarm contamination

et al. 2011

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Two experimental models of Salmonella contamination were used in an attempt to mimic the conditions of disinfectant use on farms. A wet model, for conditions such as boot dips, used disinfectant application to a slurry of poultry faeces inoculated with Salmonella Enteritidis or Salmonella Typhimurium. A dry model, for disinfectant application to surfaces and equipment with adherent or residual organic material, used Salmonella-inoculated poultry faeces that were air-dried onto wooden dowels, immersed in disinfectant solution then left in air at room temperature overnight. All samples were subjected to a disinfectant neutralization step and resuscitation in broth, followed by Salmonella culture on semi-solid then indicator media. Disinfectants were tested at 0.5x, 1x and 2x the concentrations specified for the general control of bacterial pathogens on livestock premises in the UK (Defra General Orders rates). Chlorocresol-based disinfectants provided consistently high rates of Salmonella killing in both wet and dry tests. Formaldehyde-containing disinfectants showed very high efficacy in the dry test but were less effective in the shorter wet test, whereas the efficacy of glutaraldehyde without formaldehyde was variable between products. Other chemical classes tested (quaternary ammonium compounds, amphoteric surfactants, iodine preparations, peroxygens and a substituted phenol blend) were only moderately effective. They often required concentrations above General Orders rates to eliminate the test salmonellas, and frequently elimination was not achieved even under maximal conditions of concentration and exposure.

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Section: Discussionmentioning

confidence: 55%

Evaluation of commonly-used farm disinfectants in wet and dry models ofSalmonellafarm contamination

et al. 2011

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“…Higher doses should be used. Povidone-iodine, potassium permanganate, ethanol, chlorhexidine digluconate, and hydrogen peroxide exhibited high efficacy in other studies [49,50].…”

Section: Cleaning and Disinfectionmentioning

confidence: 87%

Preharvest Salmonella Risk Contamination and the Control Strategies

Zamora-Sanabria¹,

Alvarado²

2017

Current Topics in Salmonella and Salmonellosis

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Salmonella is present in most food production environments and can enter the food supply at any stage of food production from farm to fork. Control strategies for Salmonella include preharvest and postharvest aspects. Preharvest approach is very important because as a result of large-scale production, many animals could be infected with Salmonella serotypes during the primary production, causing human salmonellosis by consuming meat, milk, and eggs or foods containing ingredients of animal origin. The first step for prevention approaches is to determinate the source of infection; Salmonella serovars should be founded, and control strategies must be executed. Infection sources include vertical transmission, feed, pest (rodents and insects), wild birds, water, humans, manure, transportation coops, tractors or vehicles, and farm environment. Preventive and control strategies involve many factors, including hygiene, biosecurity procedures, animal feed surveillance, litter, manure and carcasses disposed, cleaning and disinfection programs, food interventions, diagnostic, and vaccination.

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“…In developing countries, the external contamination of meat in the abattoir is considered a problem due to large numbers of potential sources of contaminating microorganisms (Davis et al, 2002). The bacterial load was associated with poor sanitation procedures (Soliman et al, 2009). The effective use of disinfectants is of great importance to many control measures.…”

Section: Introductionmentioning

confidence: 99%

The effect of different disinfectants against some food poisoning bacteria at abattoir level

Almokadem

2020

Benha Veterinary Medical Journal

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Ninety random samples of fresh beef were collected from cattle carcasses slaughtered at 3 different abattoirs at Menoufia governorate (30 of each) in 2018. The sampling site was represented by neck region (chuck) of each carcass. The obtained results revealed the efficacy of five different disinfectants against some food poisoning bacteria including E. coli O26: H11, S. Typhimurium and Klebsiella pneumonia which were isolated and serotyped at abattoir level. In vitro infected samples (3.0×10 6 /cm 2) were examined under the effect of different concentrations of disinfections within contact time 120 minutes. Disinfectant A at concentration 1% was effective against 100% of E. coli O26: H11 and Klebsiella pneumoniae, while concentration 1.5% of disinfectant A was required for elimination of S. Typhimurium, followed by B, C, D and E disinfectants, respectively. On the other hand, D and E disinfectants even in 2% concentration and contact time 120 minutes reduced 99% of the infection.

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Efficacy of Some Commercial Chemical Disinfectants on Salmonella enterica Serovar Typhimurium

Cited by 6 publications

References 22 publications

Evaluation of commonly-used farm disinfectants in wet and dry models ofSalmonellafarm contamination

Evaluation of commonly-used farm disinfectants in wet and dry models ofSalmonellafarm contamination

Preharvest Salmonella Risk Contamination and the Control Strategies

The effect of different disinfectants against some food poisoning bacteria at abattoir level

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