Avaliação da eficiência de sanitizantes comerciais e de um fumígeno utilizados no controle da contaminação bacteriana do ambiente em indústrias alimentícias

Abstract

Foodborne diseases are a major public health problem, both in Brazil and in other countries, and are responsible for high economic and social costs. In this context, it is necessary for the food industry to investigate new materials, methods and technologies, which will facilitate hygiene, aiming at greater safety and quality control of products. Some characteristics are considered extremely relevant for the use and application of a disinfectant; it must have a broad spectrum of action; are active in the presence of organic matter; have low toxicity; odorless or odor-free; stable at room temperature; low cost; non-polluting; stable in their original concentration or when diluted. From this, the objective of this work was to evaluate the efficiency of three commercial sanitizers and a fumigant in the elimination of reference strains of Salmonella enterica serovar typhimurium; Escherichia coli; Enterococcus hirae; Staphylococcus aureus, Pseudomonas aeruginosa and Listeria monocytogenes and their potential application in the food industry. To determine the efficacy of commercial sanitizers, products based on peracetic acid, sodium hypochlorite and quaternary ammonia were used in different concentrations, based on the methodology of the European Committee for Standardization, for non-porous surface tests. Through French Standard NFT 72281 for evaluation of airborne disinfectants, a fumigant disinfectant based on orthophenylphenol (OPP) was tested. It has been observed that some microorganisms are more resistant to exposure to certain active principles of commercial sanitizers and fumigants. Therefore, it is important to test previously the target microorganism to direct the disinfectant and the appropriate concentrations for their control.