Influência da concentração, tempo de exposição, temperatura e presença de matéria orgânica sobre a ação antifúngica de sanitizantes frente à Penicillium nordicum, Penicillium verrucosum e Aspergillus westerdijkiae

Abstract

Economic losses are normally caused by the early deterioration of food by fungi in some segments of the food industry, such as those that produce matured meat products, as well as a reduction in the quality and safety of food and consumers. Spoilage normally occurs in foods that have their intrinsic and extrinsic characteristics permissible for fungal growth. In the matured meat products industry, contamination and subsequent deterioration by fungi is common, as the composition of some products makes them susceptible to the proliferation of undesirable fungi. Due to the great concern that permeates fungal contamination in the meat products industries, industries are looking for effective methods for fungal prevention and control, one of them being the use of sanitizers. However, the effectiveness of commercial sanitizers can be affected by different factors that result in a reduction in their action against fungi, as some fungi that develop on the surface of matured meat products, such as Aspergillus westerdjkiae, Penicilium nordicum and Penicilium verrucosum, are capable of produce mycotoxins, with an emphasis on ochratoxin A, which when ingested can cause harm to the consumer's health. The influence of parameters on the antifungal activity of sanitizers is of great importance, but has been little explored. In view of this, this study proposed to evaluate the antifungal efficacy of the main sanitizers used in the matured meat products industry against spoilage fungi with the potential to produce ochratoxin A, applying different factors such as temperature, organic matter and exposure time, which can interfere in their antifungal action. The tests were carried out in accordance with the protocol for testing the antimicrobial effects of chemical sanitizers of the European Committee for Standardization (CEN). Aspergillus westerdijkiae, Penicillium nordicum and Penicillium verrucosum were tested against peracetic acid (0.3, 0.6 and 1%), benzalkonium chloride (0.3, 1.2 and 2%) and sodium hypochlorite (0.5 , 0.75 and 1%) in three exposure times (10, 15 and 20 min), three temperatures (10, 25 and 40 °C) and with the presence of organic matter simulating clean environments (0.3%) and dirty (3%). Peracetic acid was the most effective sanitizer considering all tested fungal species and interference factors, followed by benzalkonium chloride, while sodium hypochlorite was the sanitizer with the least efficiency among the sanitizers evaluated in the study. In general, organic matter, when present, caused a reduction in the effectiveness of sanitizers. In relation to contact time and sanitizer concentration, when higher, they resulted in an improvement in the action of all sanitizers. When elevated, the temperature was shown to favor peracetic acid and sodium hypochlorite, while benzalkonium chloride was favored at the lower temperatures applied in the study. Knowledge about the factors that reduce the effectiveness of sanitizers is important, as it serves as guidance for choosing which active compound and concentrations of use are most appropriate in different situations, as well as to guide which measures can be taken to reduce negative interferences present during its application in the control of spoilage fungi in matured meat products, and therefore contribute to the reduction of economic losses and provide safer products to consumers.