title: Inactivation kinetics of spores of Bacillus cereus strains treated by a peracetic acid-based disinfectant at different concentrations and temperatures.
abstract: The purpose of this study was to assess the effect of a commercial peracetic acid-based disinfectant against spores of Bacillus cereus, to identify the most influential factor for the final number of microorganisms after different disinfection procedures, and to evaluate the nature of the inactivation kinetics. The spores of four different strains of B. cereus (DSM 318, 4312, 4313, and 4384) were treated with five different disinfectant concentrations (0.25%, 0.5%, 1.0%, 1.5%, and 2.0% [w/v]) at three different temperatures (10°C, 15°C, and 20°C) with or without protein load. A higher temperature and PES 15/23 concentration resulted in a higher inactivation. Inactivation of B. cereus strain 4312 was around 2 log₁₀ cycles at 10°C and around 7 log₁₀ at 20°C (conc=1% [w/v] PAA; t=60 min; without protein). The protein load at higher concentrations did not significantly reduce the efficacy of the disinfectant (p>0.05). This article indicates the applicability of the Weibull model to fit the B. cereus disinfectant survival curves. A Monte Carlo simulation was used to carry out a sensitivity analysis, which revealed the most influential factors affecting the final number of microorganisms after the disinfection process.
authors.affiliation: Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Hannover, Germany.
authors.forename: Nadine
authors.initials: N
authors.lastname: Sudhaus
authors.forename: Maria Consuelo
authors.initials: MC
authors.lastname: Pina-Pérez
authors.forename: Antonio
authors.initials: A
authors.lastname: Martínez
authors.forename: Günter
authors.initials: G
authors.lastname: Klein
mesh_terms: D019342:Acetic Acid / Q000494:pharmacology; D001409:Bacillus cereus / Q000187:drug effects*; D003080:Cold Temperature; D015169:Colony Count, Microbial; D003297:Cooking and Eating Utensils; D004044:Dietary Proteins / Q000032:analysis; D004202:Disinfectants / Q000494:pharmacology*; D004203:Disinfection / Q000379:methods; D004338:Drug Combinations; D005517:Foodborne Diseases / Q000382:microbiology / Q000517:prevention & control; D006861:Hydrogen Peroxide / Q000494:pharmacology; D007700:Kinetics; D050296:Microbial Viability / Q000187:drug effects*; D008954:Models, Biological; D009010:Monte Carlo Method; D009994:Osmolar Concentration; D010463:Peracetic Acid / Q000494:pharmacology*; D012710:Serum Albumin, Bovine / Q000737:chemistry; D013045:Species Specificity; D013171:Spores, Bacterial / Q000187:drug effects*
chemical_list: D004044:Dietary Proteins; D004202:Disinfectants; D004338:Drug Combinations; D012710:Serum Albumin, Bovine; D006861:Hydrogen Peroxide; D010463:Peracetic Acid; D019342:Acetic Acid