Nontraditional method of evaluating disinfectants: with isolated microorganisms from the food factory.
Cleaning and disinfection in the food industry are critical in the production process, and the efficacy of the disinfectants used is frequently debated. Several factors are involved in the effectiveness of a disinfectant agent. It is important to consider the number and type of microorganism present as well as the physical and chemical characteristics of the water; these factors vary from industry to industry and they determine efficacious disinfection. In the laboratory it is possible to evaluate disinfectants to be used in a particular factory, even though these are different from those reported by international organizations. Some useful practices are: 1. To use cultures of microorganisms isolated in one's own lab instead of reference cultures. 2. To use as a diluter the water that is used daily in the factory under question. 3. To compare different disinfectant products under identical conditions of time and temperature.
Herrera
Anavella Gaitan
AG
Planta Piloto de Procesos Industriales Microbiológicos-CONICET, Tucumán, Argentina.
D004202:Disinfectants / Q000592:standards*; D004203:Disinfection / Q000379:methods; D005511:Food Handling / Q000592:standards*; D006801:Humans; D006920:Hygiene; D015203:Reproducibility of Results
D004202:Disinfectants