title: Comparative lethality kinetic curves and predictive models of F-value for Listeria monocytogenes using different sanitizers.
abstract: The objective of this work was to evaluate the kinetic of inactivation of Listeria monocytogenes using peracetic acid, chlorhexidine, and organic acids as active agent, determining the respective D-, Z-, and F-values. From our knowledge, these important results from an industrial view point are not available in the current literature, mainly for organic acids, pointing out the main contribution of the present work. Lower D-values were obtained for peracetic acid and chlorhexidine, compared with the organic acids. For the reduction of 6 log10 of L. monocytogenes using peracetic acid, at 0.2, 0.1, and 0.05% are necessary 7.08, 31.08, and 130.44 min of contact, respectively. The mathematical models of F-values showed that at concentrations lower than 0.15% one can verify an exponential increase in F-values, for both de chlorhexidine and peracetic acid. The organic acids presented a linear behavior, showing slight variation in F-values, is even more effective in under dosage. The results obtained are of fundamental importance in terms of industrial strategy for sanitization procedure, permitting to choose the best relation product concentration/exposure time, aiming at reducing costs without compromising the disinfectant efficiency.
authors.affiliation: Department of Food Engineering, URI - Campus de Erechim, Av. Sete de Setembro , 1621, Erechim, Rio Grande do Sul, 99700-000, Brazil.
authors.forename: Cezar A
authors.initials: CA
authors.lastname: Beltrame
authors.affiliation: Department of Food Engineering, URI - Campus de Erechim, Av. Sete de Setembro , 1621, Erechim, Rio Grande do Sul, 99700-000, Brazil.
authors.forename: Gabriela B
authors.initials: GB
authors.lastname: Kubiak
authors.affiliation: Department of Food Engineering, URI - Campus de Erechim, Av. Sete de Setembro , 1621, Erechim, Rio Grande do Sul, 99700-000, Brazil.
authors.forename: Ieda
authors.initials: I
authors.lastname: Rottava
authors.affiliation: Department of Food Engineering, URI - Campus de Erechim, Av. Sete de Setembro , 1621, Erechim, Rio Grande do Sul, 99700-000, Brazil.
authors.forename: Geciane
authors.initials: G
authors.lastname: Toniazzo
authors.affiliation: Department of Food Engineering, URI - Campus de Erechim, Av. Sete de Setembro , 1621, Erechim, Rio Grande do Sul, 99700-000, Brazil.
authors.forename: Rogério L
authors.initials: RL
authors.lastname: Cansian
authors.affiliation: Departamento de Engenharia Química e Engenharia de Alimentos, Universidade Federal de Santa Catarina, UFSC, Campus Universitá rio Bairro Trindade, Caixa Postal 476, Florianó polis, Santa Catarina, 88040-900, Brazil.
authors.forename: Lindomar A
authors.initials: LA
authors.lastname: Lerin
authors.affiliation: Departamento de Engenharia Química e Engenharia de Alimentos, Universidade Federal de Santa Catarina, UFSC, Campus Universitá rio Bairro Trindade, Caixa Postal 476, Florianó polis, Santa Catarina, 88040-900, Brazil.
authors.forename: Débora
authors.initials: D
authors.lastname: de Oliveira
authors.affiliation: Universidade Federal da Fronteira Sul - Campus de Erechim Av. Dom Joã o Hoffmann, 313, Erechim, Rio Grande do Sul, 99700-000, Brazil.
authors.forename: Helen
authors.initials: H
authors.lastname: Treichel
keywords: Chlorhexidine; Listeria monocytogenes; lethality; organic acid; peracetic acid