Efficacy of antimicrobial combinations to reduce the use of sodium hypochlorite in the control of planktonic and sessile Escherichia coli

• Type: Article in International Scientific Journal
• Date: 2015

Authors

Ana Meireles (Author) FEUP; Idalina Machado (Author) FEUP; Rita Fulgêncio (Author) FEUP; Filipe Mergulhão (Author) FEUP; Luís Melo (Author) FEUP; Manuel Simões (Author) FEUP

Journal

Title: Biochemical Engineering Journal

Vol. 104 No. SI

Pages: 115-122

ISSN: 1369-703X

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 9 Citations

ISI Web of Science

Scopus - 12 Citations

Associated Projects

SUSCLEAN - Sustainable Cleaning and Disinfection in Fresh-Cut Food Industries

UI0511 - PROJECTO ESTRATÉGICO - UI 511 - 2013-2014

LEPAE/CEFT - RL2 - (Bio) Chemical Engineering: Multi-Scale Approaches for Sustainable Environment and Health

Other information

Authenticus ID: P-00G-MWD

DOI: 10.1016/j.bej.2015.02.035

Abstract (EN): Foodborne illness outbreaks linked to fresh produce are becoming more frequent and widespread. The types and properties of the chemical agents used for washing, cleaning and disinfection procedures, particularly their toxicity are the key indicators of environmental performance of a minimally processed vegetables (MPV) industry. The main aims of this work were focused on the evaluation of selected disinfectants (chlorine dioxide, peracetic acid, hydrogen peroxide, copper sulphate, vanillin and sodium bicarbonate) alone and combined with sodium hypochlorite on the control of Escherichia coli planktonic and sessile cells. The most effective disinfectants tested in planktonic cells were peracetic acid (6 mM) and chlorine dioxide (3 mM) and the best combination with sodium hypochlorite (3 mM) was obtained with peracetic acid (2 mM). In sessile cells, hydrogen peroxide and vanillin had antagonistic effects in combination with sodium hypochlorite whereas sodium bicarbonate efficiency was enhanced when combined with sodium hypochlorite.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8