Fermentation, Vol. 9, Pages 83: Factors That Interfere in the Action of Sanitizers against Ochratoxigenic Fungi Deteriorating Dry-Cured Meat Products

Fermentation, Vol. 9, Pages 83: Factors That Interfere in the Action of Sanitizers against Ochratoxigenic Fungi Deteriorating Dry-Cured Meat Products

Fermentation doi: 10.3390/fermentation9020083

Authors: Sarah Silva Andrieli Stefanello Bibiana Santos Juliana Fracari Graziela Leães Marina Copetti

This study verified the factors affecting the antifungal efficacy of sanitizers against ochratoxin A-producing fungi. The fungi Penicillium nordicum, Penicillium verrucosum, and Aspergillus westerdijkiae were exposed to three sanitizers at three concentrations: peracetic acid (0.3, 0.6, 1%), benzalkonium chloride (0.3, 1.2, 2%), and sodium hypochlorite (0.5, 0.75, 1%) at three exposure times (10, 15, and 20 min), three temperatures (10, 25, and 40 °C), and with the presence of organic matter simulating clean (0.3%) and dirty (3%) environments. All the tested conditions influenced the antifungal action of the tested sanitizers. Peracetic acid and benzalkonium chloride were the most effective sanitizers, and sodium hypochlorite was ineffective according to the parameters evaluated. The amount of organic matter reduced the antifungal ability of all sanitizers. The longer exposure time was more effective for inactivating fungi. The temperature acted differently for benzalkonium chloride, which tended to be favored at low temperatures, than for sodium hypochlorite and peracetic acid, which were more effective at higher temperatures. The knowledge of the parameters that influence the action of sanitizers on spoilage fungi is vital in decision-making related to sanitizing processes in the food industry.