Pathogen resistance to sanitisers

Asselt, A.J. van; Giffel, M.C. te

doi:10.1533/9781845690533.1.69

Cited by 5 publications

(6 citation statements)

References 34 publications

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“…This result suggested that Salmonella Typhimurium was less susceptible to QACs than was L. monocytogenes at 25 °C. This conclusion is consistent with that of other researchers who conducted studies with QACs and found that these compounds were generally more effective against gram-positive than against gram-negative bacteria (6,23).…”

Section: Susceptibility Of Salmonella Typhimurium To Chlo Rine Disinfsupporting

confidence: 92%

Heat Shock and Cold Shock Treatments Affect the Survival of Listeria monocytogenes and Salmonella Typhimurium Exposed to Disinfectants

Lin

Chiang

Pan

et al. 2012

Journal of Food Protection

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The foodborne pathogens Listeria monocytogenes and Salmonella Typhimurium were subjected to heat shock at 48°C for 10 and 30 min, respectively, and then cold shocked at 15°C for 3 h. The effect of these shocks on the viability of test organisms exposed to chlorine dioxide and quaternary ammonium compounds was then determined. After exposure to the disinfectants, the viable population of each test organism, regardless of heat shock or cold shock treatment, decreased as the exposure period was extended. Both heat shock and cold shock treatments reduced the susceptibility of L. monocytogenes to both disinfectants at 25°C. However, for Salmonella Typhimurium, exposure to the chlorine dioxide disinfectant or quaternary ammonium compounds at 25°C significantly reduced (P < 0.05) survival of heat-shocked cells but significantly increased (P < 0.05) survival of cold-shocked cells compared with control cells. Survival of both L. monocytogenes and Salmonella Typhimurium generally was reduced after exposure to disinfectants at 40°C compared with 25°C.

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Section: Susceptibility Of Salmonella Typhimurium To Chlo Rine Disinfsupporting

confidence: 92%

Heat Shock and Cold Shock Treatments Affect the Survival of Listeria monocytogenes and Salmonella Typhimurium Exposed to Disinfectants

Lin

Chiang

Pan

et al. 2012

Journal of Food Protection

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“…The cleaning and sanitizing steps used in food contact surfaces hygiene procedures, though distinct and independent, have a complementary action [17]. Prior to sanitizing, surfaces should not contain any components that can inactivate the sanitizer, such as organic matter residues, due to its neutralizing effect [7]. This is very important to prevent microbial growth and related cross-contamination events.…”

Section: Food Contact Surfaces Hygiene Procedures and Practices Verificationmentioning

confidence: 99%

“…The selection of appropriate cleaning equipment and chemicals, together with an appropriate cleaning and sanitizing program, are essential in food establishments [6]. The combination of concentration, mechanical action, time, and temperature is of major importance for efficient cleaning and sanitizing [7]. Additionally, these practices need to be closely monitored, verified, and validated to obtain better results over time [8,9].…”

Section: Introductionmentioning

confidence: 99%

Specific Hygiene Procedures and Practices Assessment: A Cross-Sectional Study in Fresh Fishery Product Retailers of Lisbon’s Traditional Food Markets

Oliveira

Rodrigues

Henriques

2021

Foods

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This study aimed to assess the compliance of specific hand hygiene and food contact surfaces hygiene in fresh fishery product retailers (FFPR) and its relation to socio-demographic characteristics that might influence the observed procedures and practices. A cross-sectional study was conducted in traditional food markets’ FFPRs (N = 74) using interviews and audits for data collection purposes. Results revealed that women were overrepresented among FFPR managers; most were over 50 years of age and had a long working experience in fish retail activities, despite a low educational level. The majority had attended training courses in food hygiene, safety, and Hazard Analysis and Critical Control Points-based procedures. Both documental assessment and hand hygiene procedures and practices verification revealed a low level of compliance. Many documents supporting hygiene practices were lacking. Several non-conforming requisites were identified related to the handwashing procedure and equipment and to glove wearing practices. A higher level of compliance was obtained in food contact surfaces hygiene procedures and practices verification, with complete hygiene procedures applied and proper cleaning of utensils and chemical products management in several cases. These findings reflect an ambiguous understanding and misconceptions related to hygiene procedures and practices, suggesting the need to improve and update FFPR food handler training regarding basic food hygiene and safety.

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“…The security of the process as a whole for a specific disinfectant is highly complex and a function of the kind of bacteria, metabolic phase, microorganisms biodiversity, influence of organic material, and processing conditions such as temperature and pH (Asselt and Giffel 2005). …”

Section: Resultsmentioning

confidence: 99%

“…A predictive model to evaluate the effect of a disinfectant in a nonspecific room is not available and the execution of tests by practical conditions necessary to determine the effect of each product can be difficult. The security of the process as a whole for a specific disinfectant is highly complex and a function of the kind of bacteria, metabolic phase, microorganisms biodiversity, influence of organic material, and processing conditions such as temperature and pH (Asselt and Giffel 2005 ).…”

Section: Resultsmentioning

confidence: 99%

Comparative lethality kinetic curves and predictive models of F‐value for Listeria monocytogenes using different sanitizers

Beltrame

Kubiak

Rottava

et al. 2012

Food Science & Nutrition

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The objective of this work was to evaluate the kinetic of inactivation of Listeria monocytogenes using peracetic acid, chlorhexidine, and organic acids as active agent, determining the respective D-, Z-, and F-values. From our knowledge, these important results from an industrial view point are not available in the current literature, mainly for organic acids, pointing out the main contribution of the present work. Lower D-values were obtained for peracetic acid and chlorhexidine, compared with the organic acids. For the reduction of 6 log10 of L. monocytogenes using peracetic acid, at 0.2, 0.1, and 0.05% are necessary 7.08, 31.08, and 130.44 min of contact, respectively. The mathematical models of F-values showed that at concentrations lower than 0.15% one can verify an exponential increase in F-values, for both de chlorhexidine and peracetic acid. The organic acids presented a linear behavior, showing slight variation in F-values, is even more effective in under dosage. The results obtained are of fundamental importance in terms of industrial strategy for sanitization procedure, permitting to choose the best relation product concentration/exposure time, aiming at reducing costs without compromising the disinfectant efficiency.

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Pathogen resistance to sanitisers

Cited by 5 publications

References 34 publications

Heat Shock and Cold Shock Treatments Affect the Survival of Listeria monocytogenes and Salmonella Typhimurium Exposed to Disinfectants

Heat Shock and Cold Shock Treatments Affect the Survival of Listeria monocytogenes and Salmonella Typhimurium Exposed to Disinfectants

Specific Hygiene Procedures and Practices Assessment: A Cross-Sectional Study in Fresh Fishery Product Retailers of Lisbon’s Traditional Food Markets

Comparative lethality kinetic curves and predictive models of F‐value for Listeria monocytogenes using different sanitizers

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