Testing the Effectiveness of Disinfectants and Sanitizers

Maillard, Jean‐Yves

doi:10.1016/b978-0-08-100155-4.00037-6

Cited by 7 publications

(5 citation statements)

References 120 publications

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“…and Enterobacteriaceae were mainly present during conventional cleaning, and they are described as biofilm formers and potential spoilers ( López et al, 2010 ). The increasing proportion of spore-forming bacteria during enzymatic cleaning could be attributed to their higher resistance against the stress brought by the sanitizing process ( Maillard, 2016 ). Brochotrix thermosphacta and Enterobacteriaceae have disappeared from surfaces when enzymatic cleaning was done three times per week.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Enzymatic Cleaning on Food Processing Installations and Food Products Bacterial Microflora

Delhalle

Taminiau

Fastrez³

et al. 2020

Front. Microbiol.

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Biofilms are a permanent source of contamination in food industries and could harbor various types of microorganisms, such as spoiling bacteria. New strategies, such as enzymatic cleaning, have been proposed to eradicate them. The purpose of this study was to evaluate the impact of enzymatic cleaning on the microbial flora of installations in a processing food industry and of the final food product throughout its shelf life. A total of 189 samples were analyzed by classical microbiology and 16S rDNA metagenetics, including surface samples, cleaning-in-place (CIP) systems, and food products (at D 0 , D end of the shelf life , and D end of the shelf life+7 days). Some surfaces were highly contaminated with spoiling bacteria during conventional cleaning while the concentration of the total flora decreased during enzymatic cleaning. Although the closed circuits were cleaned with conventional cleaning before enzymatic cleaning, there was a significant release of microorganisms from some parts of the installations during enzymatic treatment. A significant difference in the total flora in the food products at the beginning of the shelf life was observed during enzymatic cleaning compared to the conventional cleaning, with a reduction of up to 2 log CFU/g. Metagenetic analysis of the food samples at the end of their shelf life showed significant differences in bacterial flora between conventional and enzymatic cleaning, with a decrease of spoiling bacteria (Leuconostoc sp.). Enzymatic cleaning has improved the hygiene of the food processing instillations and the microbial quality of the food throughout the shelf life. Although enzymatic cleaning is not yet commonly used in the food industry, it should be considered in combination with conventional sanitizing methods to improve plant hygiene.

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Section: Discussionmentioning

confidence: 99%

Evaluation of Enzymatic Cleaning on Food Processing Installations and Food Products Bacterial Microflora

Delhalle

Taminiau

Fastrez³

et al. 2020

Front. Microbiol.

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“…Surprisingly, disinfection of the calving area increases the occurrence of ESBL/AmpC-E. coli in fresh cows, although the use of biocides is known to be a reliable method for the reduction of pathogenic bacteria [45]. Unfortunately, the questionnaire did not record the frequency of cleaning and disinfection in the calving area.…”

Section: Risk Factors For the Occurrence Of Esblampc-e Coli In Cowsmentioning

confidence: 99%

Prevalence and Risk Factors for ESBL/AmpC-E. coli in Pre-Weaned Dairy Calves on Dairy Farms in Germany

et al. 2021

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The objectives of this study were to ascertain the fecal ESBL/AmpC-E. coli prevalence and to detect risk factors for their occurrence in young pre-weaned calves and their dams on large dairy farms in Germany. From 2018–2019 we investigated 2816 individual fecal samples from pre-weaned dairy calves and their dams, representing seventy-two farms (mean = 667 milking cows) from eight German federal states. To assess possible risk factors associated with ESBL/AmpC-E. coli prevalence in calves and dams, a questionnaire was performed, collecting management data. We observed an ESBL/AmpC-E. coli prevalence of 63.5% (95% CI: 57.4–69.5) among the sampled calves and 18.0% (95% CI: 12.5–23.5) among the dams. On all farms, at least one positive sample was obtained. To date, this is the highest ESBL/AmpC-E. coli prevalence observed in dairy herds in Europe. Feeding with waste milk was identified as a significant risk factor for a high prevalence of ESBL/AmpC-E. coli in calves. Many calves at large dairies in Germany are fed with waste milk due to the large amounts generated as a result of antibiotic dry-off routines and mastitis treatment with antibiotics. Other notable risk factors for high ESBL/AmpC-E. coli in calves were the general fitness/health of dams and calves, and the quality of farm hygiene. Taken together, these findings suggest that new or improved approaches to animal health management, for example, antibiotic dry cow management (selective dry cow therapy) and mastitis treatment (high self-recovery), as well as farm hygiene, should be researched and implemented.

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“…Together with external factors, the nature of the microorganisms, their number, location, and condition, namely the presence of a biofilm, can also have an impact on the activity of biocides [27,28]. When these factors are not considered, ineffective disinfection procedures are likely to occur [29]. The typical usage of antimicrobial biocides, the factors affecting their activity, their advantages and disadvantages have been summarized by different authors in previously published reviews [3,29,30].…”

Section: Antimicrobial Biocidesmentioning

confidence: 99%

“…When these factors are not considered, ineffective disinfection procedures are likely to occur [29]. The typical usage of antimicrobial biocides, the factors affecting their activity, their advantages and disadvantages have been summarized by different authors in previously published reviews [3,29,30].…”

Section: Antimicrobial Biocidesmentioning

confidence: 99%

Biocide Use for the Control of Non-Typhoidal Salmonella in the Food-Producing Animal Scenario: A Primary Food Production to Fork Perspective

Cota¹,

Vieira‐Pinto²,

Oliveira³

2024

Salmonella - Perspectives for Low-Cost Prevention, Control and Treatment

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Biocides are a group of substances commonly used in food production settings to destroy or control a wide range of microorganisms, which can be present in food of animal origin, since contamination can occur in the several steps of the food production chains. In order to achieve the desired results, the users of biocides must first understand the diverse characteristics of such compounds, mainly the usage requirements, limitations, and the factors affecting the activity of biocides. Food-producing animals and their products, namely meat and eggs, represent a major source of non-typhoidal Salmonella for humans and are associated with foodborne outbreaks worldwide. The prevention of cross-contamination, which can occur in any step of the food production chain, is essential for the ultimate objective of producing safe food products. The correct use of biocides, along with good hygiene and manufacturing practices, is one of the pillars of Salmonella spp. control and should be implemented in all steps of the food production chain. The present chapter reviews the accumulated knowledge on the use of biocides to control non-typhoidal Salmonella, from a farm to fork standpoint, along with the possible impacts on human health arising from improper use.

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Testing the Effectiveness of Disinfectants and Sanitizers

Cited by 7 publications

References 120 publications

Evaluation of Enzymatic Cleaning on Food Processing Installations and Food Products Bacterial Microflora

Evaluation of Enzymatic Cleaning on Food Processing Installations and Food Products Bacterial Microflora

Prevalence and Risk Factors for ESBL/AmpC-E. coli in Pre-Weaned Dairy Calves on Dairy Farms in Germany

Biocide Use for the Control of Non-Typhoidal Salmonella in the Food-Producing Animal Scenario: A Primary Food Production to Fork Perspective

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