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Evaluation of efficacy of disinfectants against Salmonella from the feed industry
Author(s) -
Møretrø T.,
Vestby L.K.,
Nesse L.L.,
Storheim S.E.,
Kotlarz K.,
Langsrud S.
Publication year - 2009
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2008.04067.x
Subject(s) - salmonella , disinfectant , chemistry , food science , ethanol , hand sanitizer , microbiology and biotechnology , bacteria , pulp and paper industry , biology , organic chemistry , genetics , engineering
Aims: To evaluate disinfectants against Salmonella under conditions relevant for the feed industry. Materials and Results: A survey on the use of disinfectants in feed industry showed that a range of different types was used. Nine disinfectants, reflecting the most commonly used active ingredients, were tested for bactericidal activity on Salmonella isolated from the feed industry. All disinfectants were efficient against Salmonella in suspension. The bactericidal effect varied considerably between different types of active compounds on bacteria dried on surfaces or grown as biofilm. Tenside‐based disinfectants and hypochlorite were found to have low bactericidal activity and the efficiency was significantly reduced when the ratio of amount disinfectant per cell decreased. It was shown that concentrations of 70–80% ethanol were effective against Salmonella. Among the disinfectants tested a product containing 70% ethanol was most efficient followed by Virkon S. Conclusions: Many disinfectants had low bactericidal activity against Salmonella at surfaces while Virkon S and a product containing 70% ethanol were most effective. Another advantage of ethanol‐based disinfectants is evaporation of ethanol, resulting in low residual water after use. Significance and Impact of the Study: Use of the disinfectants found to be efficient against surface associated Salmonella , may assist the industry in combating Salmonella .