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Synergistic Strategies of Heat and Peroxyacetic Acid Disinfection Treatments for Salmonella Control

The food industry has recognized a pressing need for highly effective disinfection protocols to decrease the risk of pathogen emergence and proliferation in food products. The integration of antimicrobial treatments in food production has occurred as a potential strategy to attain food items of supe...

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Autores principales: Šovljanski, Olja, Ranitović, Aleksandra, Tomić, Ana, Ćetković, Nenad, Miljković, Ana, Saveljić, Anja, Cvetković, Dragoljub
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10674339/
https://www.ncbi.nlm.nih.gov/pubmed/38003799
http://dx.doi.org/10.3390/pathogens12111336
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author Šovljanski, Olja
Ranitović, Aleksandra
Tomić, Ana
Ćetković, Nenad
Miljković, Ana
Saveljić, Anja
Cvetković, Dragoljub
author_facet Šovljanski, Olja
Ranitović, Aleksandra
Tomić, Ana
Ćetković, Nenad
Miljković, Ana
Saveljić, Anja
Cvetković, Dragoljub
author_sort Šovljanski, Olja
collection PubMed
description The food industry has recognized a pressing need for highly effective disinfection protocols to decrease the risk of pathogen emergence and proliferation in food products. The integration of antimicrobial treatments in food production has occurred as a potential strategy to attain food items of superior quality with respect to microbiological safety and sensory attributes. This study aims to investigate the individual and synergistic effects of heat and peroxyacetic acid on the inactivation of bacterial cells, considering various contact times and environmental conditions. Four Salmonella serotypes, isolated from industrial meat production surfaces, were employed as model organisms. By systematically assessing the impacts of individual factors and synergistic outcomes, the effectiveness of bacterial cell inactivation and the efficiency of heat and peroxyacetic acid could be predicted. To better approximate real-world food processing conditions, this study also incorporated a bovine albumin-rich condition as a simulation of the presence of organic loads in processing steps. The findings revealed the essential need for a synergistic interplay of investigated parameters with the following optimized values: 1.5% concentration of peroxyacetic acid, temperature range of 60–65 °C, and contact time of 3 min for the complete effect regardless of the degree of contamination.
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spelling pubmed-106743392023-11-09 Synergistic Strategies of Heat and Peroxyacetic Acid Disinfection Treatments for Salmonella Control Šovljanski, Olja Ranitović, Aleksandra Tomić, Ana Ćetković, Nenad Miljković, Ana Saveljić, Anja Cvetković, Dragoljub Pathogens Article The food industry has recognized a pressing need for highly effective disinfection protocols to decrease the risk of pathogen emergence and proliferation in food products. The integration of antimicrobial treatments in food production has occurred as a potential strategy to attain food items of superior quality with respect to microbiological safety and sensory attributes. This study aims to investigate the individual and synergistic effects of heat and peroxyacetic acid on the inactivation of bacterial cells, considering various contact times and environmental conditions. Four Salmonella serotypes, isolated from industrial meat production surfaces, were employed as model organisms. By systematically assessing the impacts of individual factors and synergistic outcomes, the effectiveness of bacterial cell inactivation and the efficiency of heat and peroxyacetic acid could be predicted. To better approximate real-world food processing conditions, this study also incorporated a bovine albumin-rich condition as a simulation of the presence of organic loads in processing steps. The findings revealed the essential need for a synergistic interplay of investigated parameters with the following optimized values: 1.5% concentration of peroxyacetic acid, temperature range of 60–65 °C, and contact time of 3 min for the complete effect regardless of the degree of contamination. MDPI 2023-11-09 /pmc/articles/PMC10674339/ /pubmed/38003799 http://dx.doi.org/10.3390/pathogens12111336 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Šovljanski, Olja
Ranitović, Aleksandra
Tomić, Ana
Ćetković, Nenad
Miljković, Ana
Saveljić, Anja
Cvetković, Dragoljub
Synergistic Strategies of Heat and Peroxyacetic Acid Disinfection Treatments for Salmonella Control
title Synergistic Strategies of Heat and Peroxyacetic Acid Disinfection Treatments for Salmonella Control
title_full Synergistic Strategies of Heat and Peroxyacetic Acid Disinfection Treatments for Salmonella Control
title_fullStr Synergistic Strategies of Heat and Peroxyacetic Acid Disinfection Treatments for Salmonella Control
title_full_unstemmed Synergistic Strategies of Heat and Peroxyacetic Acid Disinfection Treatments for Salmonella Control
title_short Synergistic Strategies of Heat and Peroxyacetic Acid Disinfection Treatments for Salmonella Control
title_sort synergistic strategies of heat and peroxyacetic acid disinfection treatments for salmonella control
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10674339/
https://www.ncbi.nlm.nih.gov/pubmed/38003799
http://dx.doi.org/10.3390/pathogens12111336
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