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An investigation of the efficacy of different disinfectants on Staphylococcus aureus and Pseudomonas fluorescens isolated from fish processing plant

Yıl 2023, Cilt: 40 Sayı: 3, 228 - 234, 15.09.2023

Aysu Besler , Berna Kılınç

https://doi.org/10.12714/egejfas.40.3.10

Öz

Healthy and safe food production is an important issue for processing plants that export internationally. With cleaning and disinfection, the number of bacteria that can contaminate fish by coming from various sources at every stage of the processing plant is kept to a minimum. In this study, it was aimed to determine the effective concentrations of different disinfectants on the bacterial strains forming the resident microflora of the fish processing plant. In the study, the effectiveness of 4 different disinfectants (chlorine, quaternary ammonium compounds, gluteraldehyde and hydrogen peroxide) was termined on bacteria isolated from different parts of the fish processing plant. The antimicrobial efficacy of different disinfectant concentrations was determined by the Quantitative Suspension Assay. In our study, it was determined that all disinfectants were effective on bacteria isolated at 2% concentration. It was determined that chlorine compounds did not show bactericidal activity at low concentrations (0.5%, 1%) on Staphylococcus aureus and Pseudomonas fluorescens isolates. The effectiveness of quaternary ammonium-based disinfectants on all isolates and hydrogen peroxide compounds on P. fluorescens at all concentrations was determined.

Anahtar Kelimeler

Fish processing plant disinfectant Staphylococcus aureus Pseudomonas fluorescens antimicrobial activity

Etik Beyan

Bu çalışma için özel bir etik onay gerekli değildi.

Kaynakça

  • Al-Saleh, S., Albaqawi, A.H., Alrawi, F., Tulbah, H.I., Al-Qahtani, A.S., Heer, E., Nisar, S.S., Vohra, F., & Abduljabbar, T. (2021). Effectiveness of synthetic and natural photosensitizers and different chemical disinfectants on the contaminated metal crown. Photodiagnosis and Photodynamic Therapy, 36(11), 102601. https://doi.org/10.1016/j.pdpdt.2021.102601
  • Anderson, S.E.A., Shane, H., Long, C., Lukomska, E., Meade, B.J., & Marshall, N.B. (2016). Evaluation of the irritancy and hypersensitivity potential following topical application of didecyldimethylammonium chloride. Journal of Immunotoxicology, 13(4), 557 566. https://doi.org/10.3109/1547691X.2016.1140854
  • Arda, M. (2000). Basic Microbiology (in Turkish) (pp.95-99). İkinci baskı (Genişletilmiş). Medisan Yayın Serisi:46, Ankara.
  • Avcı, D., & Otkun, M. (2017). Evalution of antibacterial activities of some antiseptics and disinfectants. (in Turkish with English abstract). Türk Hijyen ve Deneysel Biyoloji Dergisi, 74(3), 211 220. https://doi.org/10.5505/TurkHijyen.2017.75002
  • Beeharry, M., Goburdhun, D., & Neetoo, H. (2016). Comparative efficacy of chlorinated and non-chlorinated disinfectants on food contact surfaces in a tuna processing area. International Journal of Biology, Pharmacy and Allied Sciences, 5(7), 1743-1754. ISSN:2277-4998
  • Bell, C., Neaves, P., & Williams, A.P. (2005). Food Microbiology and Laboratory Practice (pp. 80-81). Blackwell publishing, Singapore.
  • Cabeça, T.K., Pizzolitto, A.C., & Pizzolitto, E.L. (2012). Activity of disinfectants against foodborne pathogens in suspension and adhered to stainless steel surfaces. Brazilian Journal of Microbiology, 43(3), 1112-1119. https://doi.org/10.1590/S1517-838220120003000038
  • Can, E., Saka, Ş., & Fırat, K. (2010). Disinfection of gilthead sea bream (Sparus aurata), red porgy (Pagrus pagrus) and common dentex (Dentex dentex) eggs from sparidae with different disinfectants. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 16(2), 299-306.
  • Choi, N.Y., Baek, S.Y., Yoon, J.H., Choi, M.R., & Kang, D.H. (2012). Efficacy of on aerosolized hydrogen peroxide-based sanitizer on the reduction of pathogenic bacteria on a stainless steel surface. Food Control, 27, 57-63. https://doi.org/10.1016/j.foodcont.2012.02.027
  • Collins, C.H., Lyne, P.M., & Grange, J.M. (1998). Microbiological Methods, Seventh edition, Butterworth Heinemann, Printed in Great Britain, 493 p.
  • DeQueiroz, G.A., & Day, D.F. (2007). Antimicrobial activity and effectiveness of a combination of sodium hypochlorite and hydrogen peroxide in killing and removing Pseudomonas aeruginosa biofilms from surfaces. Journal of Applied Microbiology, 103(4), 794–802. https://doi.org/10.1111/j.1365-2672.2007.03299.x
  • Duong, N.T.H. (2005). The sanitising efficiency of different disinfectants used in the fish industry, The United Nations University – Fisheries Training Programme, 36 p.
  • Dvorak,G. (2005). The Center for Food Security & Public Health, Iowa State University, 1-20.
  • Feliciano, L., Lee, J., Lopes, J.A. & Pascall, M.A. (2010). Efficacy of sanitized ice in reducing bacterial load on fish fillet and in the water collected from the melted ice. Journal of Food Science, 75(4), 231-238. https://doi.org/10.1111/j.1750-3841.2010.01583.x
  • Gosling, R.J., Mawhinney, I., Vaughan, K., Davies, R.H. & Smith, R.P. (2017). Efficacy of disinfectants and detergents intended for a pig farm environment where Salmonella is present. Veterinary Microbiology, 204, 46-53. https://doi.org/10.1016/j.vetmic.2017.04.004
  • Halkman, A.K. (2005). Food Microbiology Applications, Merck, (in Turkish) (pp.211-252). Başak Matbacılık Ltd.Şti., Ankara.
  • Hassan, F., Lakshmanan, P.T., Geethalakshmi, V., & Mukundan, M.K. (2013). Evaluation of stabilised hydrogen peroxide as sanitiser in seafood processing industry. Indian Journal of Fisheries, 60 (2), 145-149.
  • Iñiguez-Moreno, M., Avila-Novoa, M.G., Iñiguez-Moreno, E., Guerrero-Medina, P.J., & Gutiérrez-Lomelí, M. (2017). Antimicrobial activity of disinfectants commonly used in the food industry in Mexico. Journal of Global Antimicrobial Resistance, 10, 143 147. https://doi.org/10.1016/j.jgar.2017.05.013
  • ISO 6888-3:2003. (2003). Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) -- Part 3: Detection and MPN technique for low numbers, 11p.
  • Kocot, A.M., & Olszewska, M. A. (2020). Interaction of Pseudomonas aeruginosa and Staphylococcus aureus with Listeria innocua in dual species biofilms and inactivation following disinfectant treatments. LWT Food Science and Technology,118, 108736. https://doi.org/10.1016/j.lwt.2019.108736
  • Kuda, T., Yano, T., & Kuda, M.T. (2008). Resistances to benzalkonium chloride of bacteria dried with food elements on stainless steel surface. LWT Food Science and Technology, 41, 988 993. https://doi.org/10.1016/j.lwt.2007.06.016
  • Li, R., Kuda, T., & Yano, T. (2014). Effect of food residues on efficiency of surfactant disinfectants against food related pathogens adhered on polystyrene and ceramic surfaces. LWT-Food Science and Technology, 57, 200-206. https://doi.org/10.1016/j.lwt.2013.11.018
  • Martowitono, N. (2011). Efficiency of cleaning and disinfection on fish contact surfaces, United Nations University (UNU)- Fisheries Training Programme, Final Project, 25p.
  • McDonnell, G., & Russell, A.D. (1999). Antiseptics and disinfectants: Activity, action and resistance. Clinical Microbiology Reviews, 12(1),147-179. https://doi.org/10.1128/CMR.12.1.147
  • Mısırlı, F., & Aydın, A. (2011). Effectiveness of different disinfectants used in the food production facility on selected foodborne pathogens. Journal of the Faculty of Veterinary Medicine, Kafkas University, 17 (Suppl A), S167-S171. https://doi.org/10.9775/kvfd.2010.3500
  • Morente, E.O., Fernandez-Fuentes, M.A., Burgos, M.J.G., Abriouel, H., Pulido, R.P., & Galvez, A. (2013). Biocide tolerance in bacteria. International Journal of Food Microbiology, Review, 162, 13 25. https://doi.org/10.1016/j.ijfoodmicro.2012.12.028
  • Møretrø, T., & Langsrud, S. (2017). Residential bacteria on surfaces in the food industry and their implications for food safety and quality. Comprehensive Reviews in Food Science and Food Safety, 16, 1022-1041. https://doi.org/10.1111/1541-4337.12283
  • Pineau, L., Desbuquois, C., Marchetti, B., & Duc, D.L. (2008). Comparison of the fixative properties of five disinfectant solutions. Journal of Hospital Infection, 68,171-177. https://doi.org/10.1016/j.jhin.2007.10.021
  • Reuter,G. (1998). Disinfection and hygiene in the field of food of animal origin. International Biodeterioration & Biodegradation, 41, 209 215. https://doi.org/10.1016/S0964-8305(98)00029-8
  • Rutala, W.A., Weber, D.J., & Healthcare Infection Control Practices Advisory Committee (HICPAC), (2008). Guideline for disinfection and sterilization in healthcare facilities. Disinfection and Sterilization Guideline, 163p. Centers for Disease Control and Prevention. https://www.cdc.gov/infectioncontrol/guidelines/disinfection/
  • Sharma, S., Jaiswal, S., Duffy, B., & Jaiswal, A.K. (2022). Advances in emerging technologies for the decontamination of the food contact surfaces. Food Research International, 151, 110865. https://doi.org/10.1016/j.foodres.2021.110865
  • Thi, A.N.T., Sampers, I., Haute, S.V., Samapundo, S., Meulenaer, B.D., Heyndrickx, M., & Devlieghere, F. (2016). Evaluation of the safety and quality of wash water during the batch washing of Pangasius fish (Pangasius hypophthalmus) in chlorinated and non-chlorinated water. LWT Food Science and Technology, 68, 425- 431. https://doi.org/10.1016/j.lwt.2015.12.048
  • TSE EN 1040, (2006). Chemical disinfectants and antiseptics, Basic bactericidal activity, test method and requirements (phase 1), European Committee for Standardization (CEN) (in Turkish)
  • Vázquez-Sánchez, D., Cabo, M.L., Ibusquiza, P.S., & Rodriguez-Herrera, J.J.(2014). Biofilm-forming ability and resistance to industrial disinfectants of Staphylococcus aureus isolated from fishery products. Food Control, 39, 8-16. https://doi.org/10.1016/j.foodcont.2013.09.029
  • Vizcaino-Alcaide, M.J., Herruzo-Cabrera, R., & Fernandez-Acenero, M.J. (2003). Comparison of the disinfectant efficacy of Perasafe® and 2% glutaraldehyde in in vitro tests. Journal of Hospital Infection, 53, 124-128. https://doi.org/10.1053/jhin.2002.1296
  • Xiang, Q., Kang, C., Zhao, D., Niu, L., Liu, X., & Bai, Y. (2019). Influence of organic matters on the inactivation efficacy of plasma-activated water against E.coli O157:H7 and S.aureus. Food Control, 99, 28-33. https://doi.org/10.1016/j.foodcont.2018.12.019

Farklı dezenfektanların balık işleme tesisinden izole edilen Staphylococcus aureus ve Pseudomonas fluorescens üzerine etkinliklerinin incelenmesi

Yıl 2023, Cilt: 40 Sayı: 3, 228 - 234, 15.09.2023

Aysu Besler , Berna Kılınç

https://doi.org/10.12714/egejfas.40.3.10

Öz

Sağlıklı ve güvenli gıda üretimi, uluslararası düzeyde ihracat yapan işleme tesisleri için önemli bir konudur. Dezenfeksiyon uygulamaları kullanılarak, işleme tesisinin her aşamasında, çeşitli kaynaklardan gelerek balıkları kontamine edebilecek bakteri sayısı en düşük seviyede tutulmaya çalışılır. Bu çalışmada, balık işleme tesisinin kalıcı mikroflorasını oluşturan patojen bakteri izolatları üzerinde, farklı dezenfektanların etkili konsantrasyonlarının belirlenmesi amaçlanmıştır. Dezenfektan olarak; %0,5; %1, %2 konsantrasyonlarda klor, kuarterner amonyum, gluteraldehid ve hidrojen peroksitin, balık işleme tesisinden izole edilen Staphylococcus aureus ve Pseudomonas fluorescens üzerinde kantitatif süspansiyon testi ile antibakteriyel etkinliği değerlendirilmiştir. Çalışmamızda tüm dezenfektanların %2 konsantrasyonda izole edilen bakteriler üzerine etkili olduğu tespit edilmiştir. Klor bileşiklerinin düşük konsantrasyonlarda (%0,5 ve %1) S. aureus ve P. fluorescens izolatlarında bakterisidal etkinlik göstermediği belirlenmiştir. Kuarterner amonyum bazlı dezenfektanların tüm izolatlar üzerine, hidrojen peroksit bileşiklerinin ise Pseudomonas fluorescens üzerine tüm konsantrasyonlarda etkinliği saptanmıştır.

Anahtar Kelimeler

Balık işleme tesisi dezenfektan Staphylococcus aureus Pseudomonas fluorescens antibakteriyel aktivite

Etik Beyan

Bu çalışma için özel bir etik onay gerekli değildi.

Kaynakça

  • Al-Saleh, S., Albaqawi, A.H., Alrawi, F., Tulbah, H.I., Al-Qahtani, A.S., Heer, E., Nisar, S.S., Vohra, F., & Abduljabbar, T. (2021). Effectiveness of synthetic and natural photosensitizers and different chemical disinfectants on the contaminated metal crown. Photodiagnosis and Photodynamic Therapy, 36(11), 102601. https://doi.org/10.1016/j.pdpdt.2021.102601
  • Anderson, S.E.A., Shane, H., Long, C., Lukomska, E., Meade, B.J., & Marshall, N.B. (2016). Evaluation of the irritancy and hypersensitivity potential following topical application of didecyldimethylammonium chloride. Journal of Immunotoxicology, 13(4), 557 566. https://doi.org/10.3109/1547691X.2016.1140854
  • Arda, M. (2000). Basic Microbiology (in Turkish) (pp.95-99). İkinci baskı (Genişletilmiş). Medisan Yayın Serisi:46, Ankara.
  • Avcı, D., & Otkun, M. (2017). Evalution of antibacterial activities of some antiseptics and disinfectants. (in Turkish with English abstract). Türk Hijyen ve Deneysel Biyoloji Dergisi, 74(3), 211 220. https://doi.org/10.5505/TurkHijyen.2017.75002
  • Beeharry, M., Goburdhun, D., & Neetoo, H. (2016). Comparative efficacy of chlorinated and non-chlorinated disinfectants on food contact surfaces in a tuna processing area. International Journal of Biology, Pharmacy and Allied Sciences, 5(7), 1743-1754. ISSN:2277-4998
  • Bell, C., Neaves, P., & Williams, A.P. (2005). Food Microbiology and Laboratory Practice (pp. 80-81). Blackwell publishing, Singapore.
  • Cabeça, T.K., Pizzolitto, A.C., & Pizzolitto, E.L. (2012). Activity of disinfectants against foodborne pathogens in suspension and adhered to stainless steel surfaces. Brazilian Journal of Microbiology, 43(3), 1112-1119. https://doi.org/10.1590/S1517-838220120003000038
  • Can, E., Saka, Ş., & Fırat, K. (2010). Disinfection of gilthead sea bream (Sparus aurata), red porgy (Pagrus pagrus) and common dentex (Dentex dentex) eggs from sparidae with different disinfectants. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 16(2), 299-306.
  • Choi, N.Y., Baek, S.Y., Yoon, J.H., Choi, M.R., & Kang, D.H. (2012). Efficacy of on aerosolized hydrogen peroxide-based sanitizer on the reduction of pathogenic bacteria on a stainless steel surface. Food Control, 27, 57-63. https://doi.org/10.1016/j.foodcont.2012.02.027
  • Collins, C.H., Lyne, P.M., & Grange, J.M. (1998). Microbiological Methods, Seventh edition, Butterworth Heinemann, Printed in Great Britain, 493 p.
  • DeQueiroz, G.A., & Day, D.F. (2007). Antimicrobial activity and effectiveness of a combination of sodium hypochlorite and hydrogen peroxide in killing and removing Pseudomonas aeruginosa biofilms from surfaces. Journal of Applied Microbiology, 103(4), 794–802. https://doi.org/10.1111/j.1365-2672.2007.03299.x
  • Duong, N.T.H. (2005). The sanitising efficiency of different disinfectants used in the fish industry, The United Nations University – Fisheries Training Programme, 36 p.
  • Dvorak,G. (2005). The Center for Food Security & Public Health, Iowa State University, 1-20.
  • Feliciano, L., Lee, J., Lopes, J.A. & Pascall, M.A. (2010). Efficacy of sanitized ice in reducing bacterial load on fish fillet and in the water collected from the melted ice. Journal of Food Science, 75(4), 231-238. https://doi.org/10.1111/j.1750-3841.2010.01583.x
  • Gosling, R.J., Mawhinney, I., Vaughan, K., Davies, R.H. & Smith, R.P. (2017). Efficacy of disinfectants and detergents intended for a pig farm environment where Salmonella is present. Veterinary Microbiology, 204, 46-53. https://doi.org/10.1016/j.vetmic.2017.04.004
  • Halkman, A.K. (2005). Food Microbiology Applications, Merck, (in Turkish) (pp.211-252). Başak Matbacılık Ltd.Şti., Ankara.
  • Hassan, F., Lakshmanan, P.T., Geethalakshmi, V., & Mukundan, M.K. (2013). Evaluation of stabilised hydrogen peroxide as sanitiser in seafood processing industry. Indian Journal of Fisheries, 60 (2), 145-149.
  • Iñiguez-Moreno, M., Avila-Novoa, M.G., Iñiguez-Moreno, E., Guerrero-Medina, P.J., & Gutiérrez-Lomelí, M. (2017). Antimicrobial activity of disinfectants commonly used in the food industry in Mexico. Journal of Global Antimicrobial Resistance, 10, 143 147. https://doi.org/10.1016/j.jgar.2017.05.013
  • ISO 6888-3:2003. (2003). Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) -- Part 3: Detection and MPN technique for low numbers, 11p.
  • Kocot, A.M., & Olszewska, M. A. (2020). Interaction of Pseudomonas aeruginosa and Staphylococcus aureus with Listeria innocua in dual species biofilms and inactivation following disinfectant treatments. LWT Food Science and Technology,118, 108736. https://doi.org/10.1016/j.lwt.2019.108736
  • Kuda, T., Yano, T., & Kuda, M.T. (2008). Resistances to benzalkonium chloride of bacteria dried with food elements on stainless steel surface. LWT Food Science and Technology, 41, 988 993. https://doi.org/10.1016/j.lwt.2007.06.016
  • Li, R., Kuda, T., & Yano, T. (2014). Effect of food residues on efficiency of surfactant disinfectants against food related pathogens adhered on polystyrene and ceramic surfaces. LWT-Food Science and Technology, 57, 200-206. https://doi.org/10.1016/j.lwt.2013.11.018
  • Martowitono, N. (2011). Efficiency of cleaning and disinfection on fish contact surfaces, United Nations University (UNU)- Fisheries Training Programme, Final Project, 25p.
  • McDonnell, G., & Russell, A.D. (1999). Antiseptics and disinfectants: Activity, action and resistance. Clinical Microbiology Reviews, 12(1),147-179. https://doi.org/10.1128/CMR.12.1.147
  • Mısırlı, F., & Aydın, A. (2011). Effectiveness of different disinfectants used in the food production facility on selected foodborne pathogens. Journal of the Faculty of Veterinary Medicine, Kafkas University, 17 (Suppl A), S167-S171. https://doi.org/10.9775/kvfd.2010.3500
  • Morente, E.O., Fernandez-Fuentes, M.A., Burgos, M.J.G., Abriouel, H., Pulido, R.P., & Galvez, A. (2013). Biocide tolerance in bacteria. International Journal of Food Microbiology, Review, 162, 13 25. https://doi.org/10.1016/j.ijfoodmicro.2012.12.028
  • Møretrø, T., & Langsrud, S. (2017). Residential bacteria on surfaces in the food industry and their implications for food safety and quality. Comprehensive Reviews in Food Science and Food Safety, 16, 1022-1041. https://doi.org/10.1111/1541-4337.12283
  • Pineau, L., Desbuquois, C., Marchetti, B., & Duc, D.L. (2008). Comparison of the fixative properties of five disinfectant solutions. Journal of Hospital Infection, 68,171-177. https://doi.org/10.1016/j.jhin.2007.10.021
  • Reuter,G. (1998). Disinfection and hygiene in the field of food of animal origin. International Biodeterioration & Biodegradation, 41, 209 215. https://doi.org/10.1016/S0964-8305(98)00029-8
  • Rutala, W.A., Weber, D.J., & Healthcare Infection Control Practices Advisory Committee (HICPAC), (2008). Guideline for disinfection and sterilization in healthcare facilities. Disinfection and Sterilization Guideline, 163p. Centers for Disease Control and Prevention. https://www.cdc.gov/infectioncontrol/guidelines/disinfection/
  • Sharma, S., Jaiswal, S., Duffy, B., & Jaiswal, A.K. (2022). Advances in emerging technologies for the decontamination of the food contact surfaces. Food Research International, 151, 110865. https://doi.org/10.1016/j.foodres.2021.110865
  • Thi, A.N.T., Sampers, I., Haute, S.V., Samapundo, S., Meulenaer, B.D., Heyndrickx, M., & Devlieghere, F. (2016). Evaluation of the safety and quality of wash water during the batch washing of Pangasius fish (Pangasius hypophthalmus) in chlorinated and non-chlorinated water. LWT Food Science and Technology, 68, 425- 431. https://doi.org/10.1016/j.lwt.2015.12.048
  • TSE EN 1040, (2006). Chemical disinfectants and antiseptics, Basic bactericidal activity, test method and requirements (phase 1), European Committee for Standardization (CEN) (in Turkish)
  • Vázquez-Sánchez, D., Cabo, M.L., Ibusquiza, P.S., & Rodriguez-Herrera, J.J.(2014). Biofilm-forming ability and resistance to industrial disinfectants of Staphylococcus aureus isolated from fishery products. Food Control, 39, 8-16. https://doi.org/10.1016/j.foodcont.2013.09.029
  • Vizcaino-Alcaide, M.J., Herruzo-Cabrera, R., & Fernandez-Acenero, M.J. (2003). Comparison of the disinfectant efficacy of Perasafe® and 2% glutaraldehyde in in vitro tests. Journal of Hospital Infection, 53, 124-128. https://doi.org/10.1053/jhin.2002.1296
  • Xiang, Q., Kang, C., Zhao, D., Niu, L., Liu, X., & Bai, Y. (2019). Influence of organic matters on the inactivation efficacy of plasma-activated water against E.coli O157:H7 and S.aureus. Food Control, 99, 28-33. https://doi.org/10.1016/j.foodcont.2018.12.019
Toplam 36 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Aysu Besler 0000-0003-3411-1043

Berna Kılınç 0000-0002-4663-5082

Erken Görünüm Tarihi 7 Eylül 2023
Yayımlanma Tarihi 15 Eylül 2023
Gönderilme Tarihi 5 Eylül 2022
Yayımlandığı Sayı Yıl 2023 Cilt: 40 Sayı: 3

Kaynak Göster

APA Besler, A., & Kılınç, B. (2023). Farklı dezenfektanların balık işleme tesisinden izole edilen Staphylococcus aureus ve Pseudomonas fluorescens üzerine etkinliklerinin incelenmesi. Ege Journal of Fisheries and Aquatic Sciences, 40(3), 228-234. https://doi.org/10.12714/egejfas.40.3.10