Effectiveness of Different Disinfectants Used in the Food Production Facility on Selected Foodborne Pathogens

Misirli F., Aydin A.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, cilt.17, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 17
  • Basım Tarihi: 2011
  • Dergi Adı: KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • İstanbul Üniversitesi Adresli: Evet

Özet

Staphylococcus aureus, Salmonella typhimurium and Escherichia coli are particularly important pathogens for public health and are considered as indicators in the processes used by the food production plants. In this study, four different types of commercial disinfectants (chlorine-based compounds, alcohols, Quarterner Ammonium Compounds (QAC) and nonionic surfactants) used in food production facility at 3 concentrations (0.1%, 0.5%, 2%) were tested at specific periods (1, 3, 5 or 1, 3, 5, 10 and 15 min.) using the TSE EN 1276 Suspension Test Method. QACs were determined to be very effective on the S. aureus and E. coli. Additionally, chlorine-based compounds is also effective on S. aureus and E. coli and the alcoholic disinfectants are effective on all microorganisms that have been identified (P <= 0.05).