Antimicrobial activity of disinfectants commonly used in the food industry in Mexico.

Autor: Iñiguez-Moreno M; Laboratorio de Alimentos, División de Desarrollo Biotecnológico, Departamento de Ciencias Médicas y de la Vida, Universidad de Guadalajara, Centro Universitario de la Ciénega, Ocotlán, Jalisco, Mexico., Avila-Novoa MG; Laboratorio de Alimentos, División de Desarrollo Biotecnológico, Departamento de Ciencias Médicas y de la Vida, Universidad de Guadalajara, Centro Universitario de la Ciénega, Ocotlán, Jalisco, Mexico., Iñiguez-Moreno E; Laboratorio de Alimentos, División de Desarrollo Biotecnológico, Departamento de Ciencias Médicas y de la Vida, Universidad de Guadalajara, Centro Universitario de la Ciénega, Ocotlán, Jalisco, Mexico., Guerrero-Medina PJ; Laboratorio de Alimentos, División de Desarrollo Biotecnológico, Departamento de Ciencias Médicas y de la Vida, Universidad de Guadalajara, Centro Universitario de la Ciénega, Ocotlán, Jalisco, Mexico., Gutiérrez-Lomelí M; Laboratorio de Alimentos, División de Desarrollo Biotecnológico, Departamento de Ciencias Médicas y de la Vida, Universidad de Guadalajara, Centro Universitario de la Ciénega, Ocotlán, Jalisco, Mexico. Electronic address: mele.gtz@gmail.com.
Jazyk: angličtina
Zdroj: Journal of global antimicrobial resistance [J Glob Antimicrob Resist] 2017 Sep; Vol. 10, pp. 143-147. Date of Electronic Publication: 2017 Jul 19.
DOI: 10.1016/j.jgar.2017.05.013
Abstrakt: Objectives: Disinfectants are widely used in food processing environments for microorganism control; their activity can vary according the microorganism and their used in the appropriated concentrations is vital. Hence, the aim of this study was determined the effectiveness and minimum inhibitory concentration (MIC) of 15 disinfectants commonly used in the food industry in Mexico.
Methods: The antimicrobial activity and the MIC were determined according to AOAC and CLSI, respectively, with approved strains.
Results: Most disinfectants reduced 99.999% of microorganisms in suspension after 30s of contact, so reduction rate corresponded at least 5 Log 10 . Only for Pseudomonas aeruginosa ATCC 15442, did all disinfectants have 99.999% effectiveness. For the MIC, only the third generation quaternary ammonium compounds (QACs) in acid medium did not have values within the range in which is used in the food industry for Staphylococcus aureus ATCC 25923. In addition, for all disinfectants the MIC at 5min was two to four times greater than the concentration with the same effect at 10min; moreover, in most cases there was no difference in the MIC at 10 and 15min (p>0.05).
Conclusions: At recommended concentrations, disinfectants had bactericidal activity for at least three of the six microorganisms evaluated. However, the MIC was affected by the exposure time: it was bigger at 5min than at 10min; moreover, in the majority of the cases, it was equal at 10 and 15min; with the results we could have a better understanding of disinfectants use in food processing environments.
(Copyright © 2017 International Society for Chemotherapy of Infection and Cancer. Published by Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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