Browse > Article

Treatment and Effect of Sanitizers and Disinfectants in Animal Food Manufacturing Plant  

Yeon, Ji-Hye (Department of Food Science and Technology, Chung-Ang University)
Kim, Il-Jin (Department of Food Science and Technology, Chung-Ang University)
Park, Ki-Hwan (Department of Food Science and Technology, Chung-Ang University)
Park, Byung-Kyu (CJ Corporation)
Park, Hee-Kyung (CJ Corporation)
Park, Dae-Woo (CJ Corporation)
Kim, Yong-Su (Korea Health Industry Development Institute)
Kim, Hyung-Il (Korea Food & Drug Administration)
Jeon, Dae-Hoon (Korea Food & Drug Administration)
Lee, Young-Ja (Korea Food & Drug Administration)
Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.4, 2006 , pp. 599-603 More about this Journal
Abstract
This study investigated the efficacy of common sanitizers and disinfectants on E. coli, Staphylococcus aureus, Listeria monocytogenes and Salmonella Typhimurium spiked on the surface of the main processing machine. All four microorganisms were greatly reduced by hydrogen peroxide (1,100 ppm), iodophors (25 ppm) and quarternary ammonium compounds (200 ppm). The reduction levels of E. coli, S. aureus, S. Typhimurium, and L. monocytogenes were 3.5, 3.4, 3.0, and 2.8 $log_{10}CFU/100cm^2$, respectively. Peroxy compounds and quaternary ammonium compounds can be applied to animal food manufacturing plants as a good sanitizer.
Keywords
sanitizers; disinfectants; animal food manufacturing plant;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Maddin RH. Microbial hazards in animal products. Proc. Nutr. Soc. 53: 309-316(1994)
2 Yourn HJ, Ko JK, Kim MR, Song KB. Inhibitory effect of aqueous chlorine dioxide on survival of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in pure cell culture. Korean J. Food Sci. Technol. 36: 514-517 (2004)   과학기술학회마을
3 Stevenson KE, Merkel RA, Lee HC. Effect of chilling rate, carcass fatness and chlorine spray on microbiological quality and case life of beef. J. Food Sci. 43: 849-855 (1978)   DOI
4 Kelly CAQ, Dempster JF, McLoughlin AJ. The effect of spray washing on the development of bacterial numbers and storage life of lamb carcasses. J. Appl. Bacteriol. 57: 335-341 (1981)
5 Lee MJ, Kim YS, Cho YH, Park HK, Park BK, Lee KH, Kang KJ, Jeon DH, Park KH, Ha SD. Evaluation of efficacy of sanitizers and disinfectants marketed in Korea. Korean J. Food Sci. Technol. 37: 671-677 (2005)   과학기술학회마을
6 Thomas L, Russel AD, Maillard JY. Antimicrobial activity of chlorhexidine diacetate and banzalkonium chloride against Pseudomonas aeruginosa and its response to biocide residues. J. Appl. Microbiol. 98: 533-543 (2005)   DOI   ScienceOn
7 Jessen B, Lammert L. Biofilm and disinfection in meat processing plants. Int. Biodeter. Biodegrad. 51: 265-269 (2003)   DOI   ScienceOn
8 Ayres JC. The relationship of organisms of the genus Psuedomonas to the spoilage of meat, poultry and eggs. J. Appl. Bacteriol. 23: 471-486 (1960)   DOI
9 Khadrc MA, Yousef AE. Sporicidal action of ozone and hydrogen peroxide: a comparative study. Int. J. Food Microbiol. 71: 131-138 (2001)   DOI   ScienceOn
10 Romanova N, Favrin S, Griffith MW. Sensitivity of Listeria monocytogenes to sanitizers used in the meat processing industry. Appl. Environ. Microbiol. 68: 6405-6409 (2002)   DOI
11 KFDA. Food Code. Korea Food and Drug Administration, Seoul, Korea (2003)
12 Mackey BM, Derrick CM. Contamination of the deep tissues of carcasses by bacteria present of the slaughter instruments or in the gut. J. Appl. Bacteriol. 46: 355-366 (1979)   DOI
13 Korea Food and Drug Administration. The epidemiological characteristics of food poisoning in Korea. Available from: http://www.kfda.go.kr/ Accessed May 22 (2005)
14 Carpentier B, Cerf O. Biofilms and their consequences with particular reference to hygiene in the food industry. J. Appl. Bacteriol. 75: 499-511(1993)   DOI
15 Brown MH. Meat Microbiology. Applied Science Publisher. Ltd. NY and London, p. 287 (1982)
16 Imgram M, Robert TA. The Microbiology of the red meat carcass and the slaughterhouse. Royal Soc. Health J. 96: 270-276 (1976)
17 Dickson .IS, Anderson ME, Microbiological decontamination of food animal carcasses by washing and sanitizing systems: review. J. Food Protect. 55: 133-142 (1992)   DOI
18 Selgas D, Marin ML, Pin C, Casas C. Attachment of bacteria to meat surfaces: a review. Meat Sci. 34: 265-273 (1993)   DOI   ScienceOn
19 Jacquet C, Reynaud A. Differences in the sensitivity to eight disinfectants of Listeria monocytogenes strain as related to their origin. Int. J. Food Microbiol. 22: 79-83 (1994)   DOI   ScienceOn
20 Ra JC, Lee JE, Song DS, KNH, Park BK, Park YH, A study of antimicrobial and antiviral effect of natural product. J. Food. Hyg. Safety 18: 183-188 (2003)
21 Rossoni EMM, Gaylarde CC. Comparison of sodium hypochlorite and peracetic acid as sanitizing agents for stainless steel food processing surfaces using epifluorescence microscopy. Int. J. Food Microbiol. 61: 81-85 (2000)   DOI   ScienceOn
22 Samelis J, Sofos JN, Kain ML, Scanga JA, Belk KE, Smith GC. Organic acids and their salts as dipping solutions to control Listeria monocvtogenes inoculated following processing of sliced pork bologna stored at $4^{\circ}C$ in vacuum packages. J. Food Protect. 64: 1722-1729 (2001)   DOI
23 Oh YS, Lee SH. Hygienic quality of beef and distribution of patbogens during cut-meat processing. J. Food Hyg. Safety 16: 96-102 (2001)
24 Liao CH, Sapers GM. Attachment and growth of Salmonella chester on apple fruits and in vivo response of attached bacteria to sanitizer treatments. J. Food Protect. 63: 876-883 (2000)   DOI
25 Cunningham FE. Microbiological aspects of poultry and poultry products-an update. J. Food Protect. 45: 1149-1164 (1982)   DOI
26 Jang JH, Jang JS, Lee SY, Kim HS, Kang SM, Park JH. Growth inhibition effects of ethanol and sodium chloride on Bacillus cereus. Korean J. Food Sci. Technol. 35: 998-1002 (2003)   과학기술학회마을
27 Rho MJ, Jeong MS, Park JY. Predicting the contamination of Listeria monocytogenes and Yersinia enterocolitica in pork production using monte carlo simulation. Korean J. Food Sci. Technol. 35: 928-936 (2003)   과학기술학회마을