期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 57, 期 1, 页码 200-206出版社
ELSEVIER
DOI: 10.1016/j.lwt.2013.11.018
关键词
Food residue; Surfactant disinfectant; Food-borne pathogen; Surface adhesion
The adhesion of pathogenic bacteria on food contact surfaces increases the risk of cross-contamination in the food industry. However, food-borne disease introduced by the production process can be mitigated by surfactant use. This study investigates the effect of food residues (milk, beef gravy and tuna gravy) on the bactericidal efficiency of benzalkonium chloride (BAC) and alkyldiaminoethylglycine hydrochloride (AGH). The test was conducted on pathogenic bacteria (Escherichia coli 026, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus, and B. cereus spores) dried and adhered to the surfaces of polystyrene and ceramic dishes at room temperature for 1.5 h. The protein and lipid rich food residues protected the bacterial cells from dehydration and from the adverse effects of disinfectants, although bacterial numbers were decreased after drying and the surfaces were clearly sterilized after disinfectant treatment at typical concentrations (0.5 mg/m1-2.0 mg/ml) for 10 min. Following general and proper washing processes, the bactericidal effect of the disinfectants became clearly visible. These results indicate that applying a proper washing process prior to disinfectant treatment can prevent cross-contamination. (C) 2013 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据