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The effect of peroxyacetic acid‐based sanitizer, heat and ultrasonic waves on the survival of Clostridium estertheticum spores in vitro
Author(s) -
Broda D.M.
Publication year - 2007
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.2007.02196.x
Subject(s) - hand sanitizer , spore , clostridia , food science , microbiology and biotechnology , clostridiaceae , chemistry , medicine , biology , bacteria , genetics , toxin
Aim: To determine the effect of selected physical and chemical treatments on the survival of ‘blown pack’‐causing Clostridium estertheticum . Methods and Results: The study investigated the survival of the spores of ‘blown pack’‐causing C. estertheticum following the four treatments, which include: heat alone, ultrasound followed by heat treatment, peroxyacetic acid (POAA)‐based sanitizer followed by heat treatment and POAA sanitizer followed by heat treatment in the presence of 20% animal fat . No C. estertheticum survivors were recovered in spore preparations that underwent either of the two treatments with the sanitizer, resulting in the inactivation of 4 to 5 log CFU ml −1 of spores. Similarly, no survivors were detected in spore preparations that were treated with the sanitizer for 5 min at room temperature without further heat treatment. When using heat alone and ultrasound followed by heat treatment, complete spore inactivation did not occur for spores heated at times and temperature combinations other than 240 s at 100°C. Conclusions: POAA sanitizer used with or without heat is capable of in vitro inactivation of at least 4 log CFU ml −1 C. estertheticum spores. Significance and Impact of the Study: The data generated in the study provide background information for controlling ‘blown pack’‐causing clostridia on dressed carcasses and in meat plant environment.