Antifungal efficacy of sanitizers and electrolyzed waters against toxigenic Aspergillus

• Published in: Food research international 2020-11, Vol.137, p.109451, Article 109451
• Main Authors: Gonçalves Lemos, Jéssica, Stefanello, Andrieli, Olivier Bernardi, Angélica, Valle Garcia, Marcelo, Nicoloso Magrini, Lísia, Cichoski, Alexandre José, Wagner, Roger, Venturini Copetti, Marina
• Format: Article
• Language: English
• Subjects: Aflatoxins; Antifungal Agents - pharmacology; Aspergillus; Electrolyzed water; Industrial sanitation; Ochratoxin A; Sanitizer; Toxigenic Aspergillus
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2020.109451

[Display omitted] •Benzalkonium chloride and iodine were the best choices for aflatoxigenic Aspergillus control.•Peracetic acid was the most effective against ochratoxigenic Aspergillus section Circumdati.•Among ochratoxigenic Aspergillus section Nigri, A. carbonarius was more sensitive than A. niger.•Sodium hypochlorite and biguanide were ineffective to eliminate toxigenic Aspergillus.•Electrolyzed water tested was ineffective against toxigenic Aspergillus species. The presence of mycotoxin-producing fungi in food production environments is a cause of concern since they can contaminate food products, synthesizing toxic compounds in later steps. To avoid this, an effective hygiene and sanitation process of the environment and equipment should be adopted, using sanitizing agents with adequate antifungal efficacy. This work evaluated the effectiveness of different chemical sanitizers: benzalkonium chloride (0.3%, 1.2%, 2%), biguanide (2%, 3.5%, 5%), iodine (0.2%, 0.6%, 1%), peracetic acid (0.3%, 0.6%, 1%), sodium hypochlorite (0.5%, 0.75%, 1%), besides a new non-polluting technology, the electrolyzed water, both the acid in the chlorine concentrations of 60, 85 and 121 ppm and the respective basic electrolyzed water formed against strains of toxigenic Aspergillus flavus, Aspergillus nomius, Aspergillus parasiticus, Aspergillus carbonarius, Aspergillus niger, Aspergillus ochraceus and Aspergillus westerdijkiae through the methodology recommended by the European Committee for Standardization. Benzalkonium chloride and iodine were the most effective sanitizers to eliminate Aspergillus from the Flavi and Nigri section. Peracetic acid showed the best elimination of the growth of Aspergillus from Circumdati section. Sodium hypochlorite, biguanide, and electrolyzed water agents were the least effective, reducing less than 3 log from initial control, not being the most suitable agents for the control of toxigenic fungi in food industries.