Academic journal article Iranian Journal of Public Health

The Effect of Four Different Chemical Vegetable Disinfectants against Four Food-Borne Pathogens

Academic journal article Iranian Journal of Public Health

The Effect of Four Different Chemical Vegetable Disinfectants against Four Food-Borne Pathogens

Article excerpt

Background: It is important to prevent bacterial transmis- sion from fresh produces because of increasing cases of food-borne diseases especially due to vegetables. The pur- pose of this study was to determine the effect of four ap- proved vegetable disinfectants on three concentrations of food-borne bacteria.

Methods: Four food-borne bacterial strains (E. coli, Staphylo- coccus aureus, Listeria monocytogenes and Salmonella typhimurium) were provided from bacterial collection of scientific and in- dustrial research organization and adjusted in three different concentrations (103,105 and 107 CFU/g). Four disinfectants (Benzalkanium chloride, Chlorine, Hydrogen Peroxide+Ag+ and Peroxy Acetic Acid) were diluted based on user instruc- tion. Inoculation was done and studied in three different time durations near user instruction for each disinfectant (10, 15 and 20 minutes). Two-way ANOVA was selected as statisti- cal method.

Results: All four disinfectants were able to reduce count of all four bacteria from103 and 105 CFU/g to acceptable stand- ards according to concentration referred in each disinfectant user instruction. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.