Synergistic Strategies of Heat and Peroxyacetic Acid Disinfection Treatments for <i>Salmonella</i> Control
The food industry has recognized a pressing need for highly effective disinfection protocols to decrease the risk of pathogen emergence and proliferation in food products. The integration of antimicrobial treatments in food production has occurred as a potential strategy to attain food items of supe...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-11-01
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| Series: | Pathogens |
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| Online Access: | https://www.mdpi.com/2076-0817/12/11/1336 |
| _version_ | 1797458146622439424 |
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| author | Olja Šovljanski Aleksandra Ranitović Ana Tomić Nenad Ćetković Ana Miljković Anja Saveljić Dragoljub Cvetković |
| author_facet | Olja Šovljanski Aleksandra Ranitović Ana Tomić Nenad Ćetković Ana Miljković Anja Saveljić Dragoljub Cvetković |
| author_sort | Olja Šovljanski |
| collection | DOAJ |
| description | The food industry has recognized a pressing need for highly effective disinfection protocols to decrease the risk of pathogen emergence and proliferation in food products. The integration of antimicrobial treatments in food production has occurred as a potential strategy to attain food items of superior quality with respect to microbiological safety and sensory attributes. This study aims to investigate the individual and synergistic effects of heat and peroxyacetic acid on the inactivation of bacterial cells, considering various contact times and environmental conditions. Four <i>Salmonella</i> serotypes, isolated from industrial meat production surfaces, were employed as model organisms. By systematically assessing the impacts of individual factors and synergistic outcomes, the effectiveness of bacterial cell inactivation and the efficiency of heat and peroxyacetic acid could be predicted. To better approximate real-world food processing conditions, this study also incorporated a bovine albumin-rich condition as a simulation of the presence of organic loads in processing steps. The findings revealed the essential need for a synergistic interplay of investigated parameters with the following optimized values: 1.5% concentration of peroxyacetic acid, temperature range of 60–65 °C, and contact time of 3 min for the complete effect regardless of the degree of contamination. |
| first_indexed | 2024-03-09T16:32:52Z |
| format | Article |
| id | doaj.art-f50db0d98a0c4d23bb18ec524ab547b9 |
| institution | Directory Open Access Journal |
| issn | 2076-0817 |
| language | English |
| last_indexed | 2024-03-09T16:32:52Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Pathogens |
| spelling | doaj.art-f50db0d98a0c4d23bb18ec524ab547b92023-11-24T14:59:47ZengMDPI AGPathogens2076-08172023-11-011211133610.3390/pathogens12111336Synergistic Strategies of Heat and Peroxyacetic Acid Disinfection Treatments for <i>Salmonella</i> ControlOlja Šovljanski0Aleksandra Ranitović1Ana Tomić2Nenad Ćetković3Ana Miljković4Anja Saveljić5Dragoljub Cvetković6Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, SerbiaFaculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, SerbiaFaculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaThe food industry has recognized a pressing need for highly effective disinfection protocols to decrease the risk of pathogen emergence and proliferation in food products. The integration of antimicrobial treatments in food production has occurred as a potential strategy to attain food items of superior quality with respect to microbiological safety and sensory attributes. This study aims to investigate the individual and synergistic effects of heat and peroxyacetic acid on the inactivation of bacterial cells, considering various contact times and environmental conditions. Four <i>Salmonella</i> serotypes, isolated from industrial meat production surfaces, were employed as model organisms. By systematically assessing the impacts of individual factors and synergistic outcomes, the effectiveness of bacterial cell inactivation and the efficiency of heat and peroxyacetic acid could be predicted. To better approximate real-world food processing conditions, this study also incorporated a bovine albumin-rich condition as a simulation of the presence of organic loads in processing steps. The findings revealed the essential need for a synergistic interplay of investigated parameters with the following optimized values: 1.5% concentration of peroxyacetic acid, temperature range of 60–65 °C, and contact time of 3 min for the complete effect regardless of the degree of contamination.https://www.mdpi.com/2076-0817/12/11/1336antimicrobial treatmentheat influenceperoxyacetic acid influenceBox–Behnken design<i>Salmonella</i> |
| spellingShingle | Olja Šovljanski Aleksandra Ranitović Ana Tomić Nenad Ćetković Ana Miljković Anja Saveljić Dragoljub Cvetković Synergistic Strategies of Heat and Peroxyacetic Acid Disinfection Treatments for <i>Salmonella</i> Control Pathogens antimicrobial treatment heat influence peroxyacetic acid influence Box–Behnken design <i>Salmonella</i> |
| title | Synergistic Strategies of Heat and Peroxyacetic Acid Disinfection Treatments for <i>Salmonella</i> Control |
| title_full | Synergistic Strategies of Heat and Peroxyacetic Acid Disinfection Treatments for <i>Salmonella</i> Control |
| title_fullStr | Synergistic Strategies of Heat and Peroxyacetic Acid Disinfection Treatments for <i>Salmonella</i> Control |
| title_full_unstemmed | Synergistic Strategies of Heat and Peroxyacetic Acid Disinfection Treatments for <i>Salmonella</i> Control |
| title_short | Synergistic Strategies of Heat and Peroxyacetic Acid Disinfection Treatments for <i>Salmonella</i> Control |
| title_sort | synergistic strategies of heat and peroxyacetic acid disinfection treatments for i salmonella i control |
| topic | antimicrobial treatment heat influence peroxyacetic acid influence Box–Behnken design <i>Salmonella</i> |
| url | https://www.mdpi.com/2076-0817/12/11/1336 |
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