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The fungicidal efficacy of various commercial disinfectants used in the food industry

Annals of Microbiology volume 56, pages 325–330 (2006)Cite this article

Abstract

The antifungal effects of eight commercial disinfectants namely alcohol, peracetic acid, iodophors, aldehydes, quaternary amine compounds (QAC, a, b and c), and a chlorine-based agent were assessed at different concentrations. The time taken for these disinfectants to kill different microorganisms was used to assess their efficacy. The microorganisms tested were six yeasts,Saccharomyces cerevisiae, Saccharomyces uvarum, Kloeckera apiculata, Candida oleophila, Metschnikowia fructicola, Schizosaccharomyces pombe, and two moulds,Aspergillus niger (5 strains) andPenicillium roqueforti (5 strains). The disinfectants QAC (a) and QAC (c) were the most effective against all the microorganisms tested. The chlorine-based disinfectant worked most efficiently against the moulds at all concentrations used (0.5, 1.0, 1.5 and 2.0%). Peracetic acid and alcohol based disinfectants were most effective against the yeasts than mould. Tested yeasts were more resistant to the aldehyde and iodophors base disinfectants than the others.

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Agriculture, Uludag University, Bursa, Turkey

    Mihriban Korukluoglu, Yasemin Sahan & Aycan Yigit

Authors
  1. Mihriban Korukluoglu
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  2. Yasemin Sahan
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  3. Aycan Yigit
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Correspondence to Mihriban Korukluoglu.

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Korukluoglu, M., Sahan, Y. & Yigit, A. The fungicidal efficacy of various commercial disinfectants used in the food industry. Ann. Microbiol. 56, 325–330 (2006). https://doi.org/10.1007/BF03175025

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  • DOI: https://doi.org/10.1007/BF03175025

Key words

  • yeast
  • mould
  • food industry
  • disinfectant efficacy

Annals of Microbiology

ISSN: 1869-2044

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