Fungicidal effect of 15 disinfectants against 24 fungal contaminants commonly found in bread and cheese manufacturing

Kirsten Bundgaard-Nielsen, Per Væggemose Nielsen

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    Abstract

    Resistance of 19 mold- and 6 yeast- species against 15 commercial disinfectants was investigated by a suspension-method in which the fungicidal effect and germination time were determined at 20 °C. Disinfectants containing 0.5 % dodecyldiethylentriaminacetic acid, 10 g/l chloramine-T, 2.0 % formaldehyde, 0.1 % potassium hydroxide, 3.0 % hydrogen peroxide or 0.3 % peracetic acid were ineffective as fungicides. The fungicidal effect of quaternary ammonium compounds and chlorine compounds showed great variance between species and among the 6 tested isolates of Penicillium roqueforti var. roqueforti. The examined isolates of P. roqueforti var. carneum, P. discolor, Aspergillus versicolor and Eurotium repens were resistant to different quaternary ammonium compounds. Conidia and vegetative cells were killed by alcohols, whereas ascospores were resistant. Resistance of ascospore to 70% ethanol increased with age. Both P. roqueforti var. roqueforti and E. repens showed great variability of resistance within isolates of each specie.
    Original languageEnglish
    JournalJournal of Food Protection
    Volume59
    Pages (from-to)268-275
    ISSN0362-028X
    Publication statusPublished - 1996

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