Rapid evaluation of surface sanitation by electrical measurement.
Electrical measurements are easier and faster than traditional methods for evaluating surface sanitation in the food industry. However, the behavior of sublethally damaged bacteria is different in each method. The electrical method is more sensitive to the presence of disinfectant traces in the samples. These issues lead to low correlations between both methods (r2 < 0.7). The use of smaller sample volumes in electrical measurements, together with the addition of a blend of neutralizers to the sample and the subsequent removal by filtration, provide r2 values > 0.9. The developed protocol shows an excellent correlation with traditional methods and facilitates the adaptation of the electrical method to routine monitoring of surface sanitation. It allows for a reduction in holding times and thereby provides the necessary time to make decisions.
Alvarez
Fernando
F
Universidad de La Rioja, Departamento de Agricultura y Alimentación, C/Madre de Dios, 51, 26006 Logroño, Spain.
Sanz
Susana
S
Rodríguez-Jerez
José Juan
JJ
D001431:Bacteriological Techniques / Q000379:methods*; D002138:Calibration; D015169:Colony Count, Microbial / Q000379:methods*; D003470:Culture Media / Q000494:pharmacology; D004202:Disinfectants; D004203:Disinfection; D004563:Electrochemistry / Q000379:methods*; D005374:Filtration; D019649:Food Industry / Q000379:methods; D008460:Meat; D015203:Reproducibility of Results; D012499:Sanitation / Q000379:methods*; D012621:Seasons; D013997:Time Factors
D003470:Culture Media; D004202:Disinfectants