Eff ectiveness of Diff erent Disinfectants Used in the Food Production Facility on Selected Foodborne Pathogens [1]

Staphylococcus aureus, Salmonella typhimurium ve Escherichia coli bilhassa halk sağlığı açısından önemli patojenlerdir ve gıda üretim işletmelerindeki proseslerde indikatör olarak değerlendirilmektedir. Bu çalışmada gıda üretim tesisleri yüzeylerinde kullanılan 4 adet ticari dezenfektan çeşidinin (klorin bazlı komponentler, alkol, Kuarterner Amonyum Bileşikleri (KAB) ve iyonik olmayan surfaktan) belirli süreler (1, 3, 5, ile 1, 3, 5, 10 ve 15 dakika) ile 3 farklı konsantrasyonda (%0.1, %0.5, %2) TSE EN 1276 süspansiyon test yöntemi ile etkinliği incelenmiştir. Buna göre KAB'nin S. aureus ve E. coli üzerinde çok etkili olduğu tespit edilmiştir. Ayrıca, klorlu bileşiklerin hem S. aureus hem de E. coli üzerinde, alkollü dezenfektanın ise tüm mikroorganizmalar üzerine etkili olduğu saptanmıştır (P

Gıda Üretim Tesisleri Yüzeylerinde Kullanılan Çeşitli Dezenfektanların Bazı Patojen Mikroorganizmalar Üzerine Etkisi

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 diff erent 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 eff ective on the S. aureus and E. coli. Additionally, chlorine-based compounds is also eff ective on S. aureus and E. coli and the alcoholic disinfectants are eff ective on all microorganisms that have been identified (P<=0.05).

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