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      Action of peracetic acid on Escherichia coli and Staphylococcus aureus in suspension or settled on stainless steel surfaces Translated title: Ação do ácido peracético na destruição de Staphylococcus aureus e Escherichia coli em suspensão ou sedimentados sobre uma superfície de aço inoxidável

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          Abstract

          The efficiency of a commercial peracetic acid sanitizer on destruction of Staphylococcus aureus and Escherichia coli was evaluated using two distinct methods. The first method is the AOAC suspension test and the second is a method proposed by one of the authors in which the microbial cells are settled on a stainless steel surface and then treated with the sanitizer. The results showed that when in suspension S. aureus was more resistant to the sanitizer than E. coli. When S. aureus was settled on the stainless steel surface, the contact time between the sanitizer and the microorganisms to attain a 6.5 log reduction in the number of viable cells was three times greater than when the cells were in suspension.

          Translated abstract

          A eficiência de um sanificante comercial à base de ácido peracético na destruição de Staphylococcus aureus e Escherichia coli foi avaliada apregando-se dois métodos distintos. O primeiro corresponde ao método da suspensão da AOAC e o segundo ao método desenvolvido por um dos autores, no qual a eficiência de sanificantes é avaliada em culturas microbianas aplicadas à uma superfície de aço inoxidável com o mesmo grau de acabamento das superfícies encontradas nas indústrias de alimentos. Os resultados indicaram que S. aureus foi mais resistente ao sanificante que E. coli, quando em suspensão. Quando S. aureus encontrava-se sedimentando sobre uma superfície de aço inoxidável, o tempo de contato entre sanificante e microrganismos para reduzir a população 6,5 ciclos logaritmos foi 3 vezes maior do que quando esses microrganismos estavam em suspensão.

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          Official Methods of Analysis

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            Influence of temperature on the synergistic sporicidal effect of peracetic acid plus hydrogen peroxide on Bacillus subtilis SA22 (NCA 72-52)

            S. Leaper (1984)
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              The Stability of Disinfectants Used in Brewery CIP

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                Author and article information

                Journal
                bjm
                Brazilian Journal of Microbiology
                Braz. J. Microbiol.
                Sociedade Brasileira de Microbiologia (São Paulo, SP, Brazil )
                1517-8382
                1678-4405
                March 2001
                : 32
                : 1
                : 38-41
                Affiliations
                [01] São Caetano do Sul SP orgnameEscola de Engenharia Mauá orgdiv1Departamento de Engenharia Química e de Alimentos Brasil
                Article
                S1517-83822001000100009 S1517-8382(01)03200109
                10.1590/S1517-83822001000100009
                511391ac-97a1-4cdf-9851-71c3e27098e1

                This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

                History
                : 16 August 2000
                : 04 May 2000
                : 18 January 2000
                Page count
                Figures: 0, Tables: 0, Equations: 0, References: 9, Pages: 4
                Product

                SciELO Brazil

                Categories
                Food Microbiology

                ácido peracético,sanitizers,stainless steel surface,Escherichia coli,Staphylococcus aureus,peracetic acid,sanificantes,superfície de aço inoxidável

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