Antimicrobial effect of different peroxyacetic acid and hydrogen peroxide formats against spores of Clostridium estertheticum
Publication type: Journal Article
Publication date: 2018-09-01
scimago Q1
wos Q1
SJR: 1.584
CiteScore: 13.7
Impact factor: 6.1
ISSN: 03091740, 18734138
PubMed ID:
29715662
Food Science
Abstract
"Blown pack" spoilage is primarily caused by Clostridium estertheticum. The primary source of contamination is probably pelts, faeces and soil during opening cuts and de-hiding. Peroxyacetic acid (POAA) based fogs are commonly included in an abattoir's routine cleaning process. Hydrogen peroxide (H2O2) is a powerful oxidizing agent that penetrates microbe cell walls causing cell death. In this study, we compared the ability of H2O2 and OXYSAN ZS (POAA containing 1-hydroxyethylidine-1,1-diphosphonic acid as a stabilizer) in different formats to inactivate C. estertheticum spores. Hydrogen peroxide treatment using Phytagel™ gel as carrier was effective on fleece against both naturally contaminating microflora and C. estertheticum spores. This is the first time an antimicrobial treatment has been shown to inactivate C. estertheticum spores on such a complex and highly contaminated matrix. Both H2O2 and OXYSAN ZS treatments inactivated C. estertheticum spores on stainless steel indicating their potential use as an in-plant decontamination procedure or inclusion in routine in-process cleaning.
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Mills J., Horváth K. M., Brightwell G. Antimicrobial effect of different peroxyacetic acid and hydrogen peroxide formats against spores of Clostridium estertheticum // Meat Science. 2018. Vol. 143. pp. 69-73.
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Mills J., Horváth K. M., Brightwell G. Antimicrobial effect of different peroxyacetic acid and hydrogen peroxide formats against spores of Clostridium estertheticum // Meat Science. 2018. Vol. 143. pp. 69-73.
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TY - JOUR
DO - 10.1016/j.meatsci.2018.04.020
UR - https://doi.org/10.1016/j.meatsci.2018.04.020
TI - Antimicrobial effect of different peroxyacetic acid and hydrogen peroxide formats against spores of Clostridium estertheticum
T2 - Meat Science
AU - Mills, John
AU - Horváth, Kylie Marree
AU - Brightwell, G
PY - 2018
DA - 2018/09/01
PB - Elsevier
SP - 69-73
VL - 143
PMID - 29715662
SN - 0309-1740
SN - 1873-4138
ER -
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BibTex (up to 50 authors)
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@article{2018_Mills,
author = {John Mills and Kylie Marree Horváth and G Brightwell},
title = {Antimicrobial effect of different peroxyacetic acid and hydrogen peroxide formats against spores of Clostridium estertheticum},
journal = {Meat Science},
year = {2018},
volume = {143},
publisher = {Elsevier},
month = {sep},
url = {https://doi.org/10.1016/j.meatsci.2018.04.020},
pages = {69--73},
doi = {10.1016/j.meatsci.2018.04.020}
}