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Mitigation of Alicyclobacillus spp. spores on food contact surfaces with aqueous chlorine dioxide and hypochlorite

机译：缓解脂环酸杆菌属。与二氧化氯和次氯酸盐接触的食物表面上的孢子

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摘要

The prevalence of Alicyclobacillus spp. and other spore-forming spoilage organisms in food handling and processing environments presents a sanitation challenge to manufacturers of products such as juices and beverages. The objectives of this study were to determine the efficacy of chlorine dioxide and sodium hypochlorite in killing Alicyclobacillus spores in situ and to evaluate the efficacy of various chlorine dioxide and hypochlorite sanitizing regimes on Alicyclobacillus spp. spores on stainless steel, wood, and rubber conveyor material. Five or two log CFU/ml spore concentrations were left in aqueous solution or inoculated onto stainless steel, rubber, or wood coupons and challenged with sanitizer for varied time intervals. After treatment, the coupons were placed in sterile sample bags, massaged with neutralizing buffer, and enumerated on Ali agar. Surfaces were also examined before and after treatment by scanning electron microscopy to confirm destruction or removal of the spores. For both five and two log CFU/ml spore concentrations, treatments of 50 and 100 ppm of chlorine dioxide and 1000 and 2000 ppm of hypochlorite, respectively, were the most effective. Of the range of chlorine dioxide concentrations and contact time regimes evaluated for all surfaces, the most effective concentration/time regime applied was 100 ppm for 10 min. Reductions ranged from 0 to 4.5 log CFU/coupon. Chlorine dioxide was least effective when applied to wood. Hypochlorite was not efficient at eliminating Aticyclobacillus spores from any of the food contact surfaces at any time and concentration combinations tested. Chlorine dioxide is an alternative treatment to kill spores of Alicyclobacillus spp. in the processing environment.
机译：脂环酸杆菌属的流行。食品加工和加工环境中的其他形成孢子的腐败生物给果汁和饮料等产品的制造商带来了卫生挑战。这项研究的目的是确定二氧化氯和次氯酸钠在原位杀死脂环芽孢杆菌孢子的功效，并评估各种二氧化氯和次氯酸盐消毒制度对脂环芽孢杆菌的功效。不锈钢，木材和橡胶传送带上的孢子。将五或两个log CFU / ml孢子浓度留在水溶液中，或接种到不锈钢，橡胶或木材试样上，并用消毒剂攻击不同的时间间隔。处理后，将试样块放入无菌样品袋中，用中和缓冲液按摩，并在Ali琼脂上计数。还通过扫描电子显微镜检查处理前后的表面，以确认孢子的破坏或去除。对于五个和两个log CFU / ml孢子浓度，分别处理50和100 ppm的二氧化氯以及1000和2000 ppm的次氯酸盐是最有效的。在所有表面评估的二氧化氯浓度和接触时间范围内，最有效的浓度/时间范围为10分钟100 ppm。减少范围为0到4.5 log CFU /优惠券。当将二氧化氯施用于木材时效果最差。次氯酸盐不能有效地在任何时间和浓度组合下从任何食品接触表面消除灭活芽孢杆菌的孢子。二氧化氯是杀死脂环酸杆菌属孢子的另一种方法。在处理环境中。

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  • 来源
    《Food microbiology》 |2009年第8期|936-941|共6页
  • 作者

    Loretta M. Friedrich; Renee Goodrich-Schneider; Mickey E. Parish; Michelle D. Danyluk;

  • 作者单位

    Citrus Research and Education Center, Institute of Food and Agricultural Sciences, University of Florida, Department of Food Science and Human Nutrition, 700 Experiment Station Road, Lake Alfred, FL 33850, USA;

    Department of Food Science and Human Nutrition, Institute of Food and Agricultural Sciences. P. O. Box 110370, Gainesville. FL 32611, USA;

    Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742, USA;

    Citrus Research and Education Center, Institute of Food and Agricultural Sciences, University of Florida, Department of Food Science and Human Nutrition, 700 Experiment Station Road, Lake Alfred, FL 33850, USA;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    alicyclobacillus; chlorine dioxide; hypochlorite; food contact surface; sanitizer;

    机译：脂环芽孢杆菌二氧化氯;次氯酸盐食物接触面;消毒剂;

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