Factors That Interfere in the Action of Sanitizers against Ochratoxigenic Fungi Deteriorating Dry-Cured Meat Products

This study verified the factors affecting the antifungal efficacy of sanitizers against ochratoxin A-producing fungi. The fungi Penicillium nordicum, Penicillium verrucosum, and Aspergillus westerdijkiae were exposed to three sanitizers at three concentrations: peracetic acid (0.3, 0.6, 1%), benzalkonium chloride (0.3, 1.2, 2%), and sodium hypochlorite (0.5, 0.75, 1%) at three exposure times (10, 15, and 20 min), three temperatures (10, 25, and 40 degrees C), and with the presence of organic matter simulating clean (0.3%) and dirty (3%) environments. All the tested conditions influenced the antifungal action of the tested sanitizers. Peracetic acid and benzalkonium chloride were the most effective sanitizers, and sodium hypochlorite was ineffective according to the parameters evaluated. The amount of organic matter reduced the antifungal ability of all sanitizers. The longer exposure time was more effective for inactivating fungi. The temperature acted differently for benzalkonium chloride, which tended to be favored at low temperatures, than for sodium hypochlorite and peracetic acid, which were more effective at higher temperatures. The knowledge of the parameters that influence the action of sanitizers on spoilage fungi is vital in decision-making related to sanitizing processes in the food industry.

Automated summary

This study investigated the factors influencing the antifungal efficacy of sanitizers against ochratoxin A-producing fungi. Different concentrations of peracetic acid, benzalkonium chloride, and sodium hypochlorite, as well as varying exposure times, temperatures, and organic matter levels, were tested on Penicillium nordicum, Penicillium verrucosum, and Aspergillus westerdijkiae. The results showed that all tested conditions had an impact on the antifungal action of the sanitizers. Peracetic acid and benzalkonium chloride were found to be the most effective sanitizers, while sodium hypochlorite was ineffective. Additionally, the presence of organic matter and longer exposure times were found to reduce fungal growth, and temperature played a differential role depending on the sanitizer used.