The Effect of Different Disinfectants for Controlling Salmonella Serotypes on Food Contact Surfaces: A Review

Abstract

Salmonellosis is one of the most common foodborne infections worldwide. Various Salmonella enterica serotypes can cause this infection and can be transmitted through food contact surfaces. The most common way to prevent this infection is by applying disinfectant on food contact surfaces. Therefore, this research aims to summarize the effect of different disinfectants for controlling Salmonella serotypes on food contact surfaces. PRISMA guidelines were used as the method to find suitable sources for this systematic review. Relevant studies that were used are retrieved from several databases such as Science Direct, EBSCOhost, Taylor & Francis, SAGE, and Scopus. The keywords used to identify the relevant studies were “disinfectant”, “Salmonella sp.”, “food contact surface”, “food safety”, and “hygiene”. The initial search in the databases yielded 75 articles. After the screening process based on the criteria of the article, only 6 articles were used in the final systematic review. The result showed that the effect of disinfectants on foodborne pathogens, especially Salmonella serotypes, can be influenced by the composition of the disinfectant, the type of serotype, and the food contact surface material used. Therefore, in-depth consideration is needed regarding the factors that influence the effectiveness of a disinfectant, especially on food contact surfaces in the food industry.