Antimicrobial Activities of Polyhexamethylene Guanidine Hydrochloride—Based Disinfectant against Fungi Isolated from Cocoa Beans and Reference Strains of Bacteria
| Autor: | Rose Koffi-Nevry, Kablan Tano, Simplice T. Guéhi, Mathias K. Oulé, Yao Konan Mathurin |
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| Rok vydání: | 2012 |
| Předmět: |
Time Factors
Food Handling Disinfectant Microorganism Microbial Sensitivity Tests medicine.disease_cause Guanidines Microbiology medicine Food microbiology Cacao Bacteria Dose-Response Relationship Drug biology Fungi food and beverages Pathogenic bacteria biology.organism_classification Antimicrobial Anti-Bacterial Agents Polyhexamethylene guanidine Consumer Product Safety Food Microbiology Enterobacter cloacae Disinfectants Food Science |
| Zdroj: | Journal of Food Protection. 75:1167-1171 |
| ISSN: | 0362-028X |
| DOI: | 10.4315/0362-028x.jfp-11-361 |
| Popis: | This study was conducted to assess the antibacterial and the antifungal activity of a polyhexamethylene guanidine hydrochloride (PHMGH)-based disinfectant and to determine if it could be used as a disinfectant for the treatment of cocoa beans. The activity of PHMGH was tested in vitro for efficacy against five reference strains of pathogenic bacteria and six strains of fungi isolated from cocoa beans. All the strains tested were sensitive to the disinfectant. The MICs reported were between 0.01 and 1.9 mg/ml and equal to the MBC or minimum fungicidal concentration (MFC) regardless of the strains of those microorganisms. The bacteria were more sensitive to PHMGH than were the fungi. Enterobacter cloacae was the most sensitive bacterium with a MIC and MBC of 0.01 mg/ml, whereas the genus Aspergillus was the least susceptible of the microorganisms tested, with a MIC and MFC from 1.0 to 1.9 mg/ml. The time required for the activity of PHMGH varies from 2 min for Enterobacter cloacae to 12 min for Aspergillus tamarii and generally increases with the MBC or the MFC. Through this in vitro study, the PHMGH has been proved to be bactericidal and fungicidal on the strains studied. Hence, it could probably serve as a fungicidal disinfectant for the treatment of cocoa beans after harvesting. |
| Databáze: | OpenAIRE |
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