Inhibition effect of belzalkonium chloride treatment on growth of common food contaminating fungal species


Basaran P.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.48, no.4, pp.515-519, 2011 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 48 Issue: 4
  • Publication Date: 2011
  • Doi Number: 10.1007/s13197-011-0268-5
  • Title of Journal : JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Page Numbers: pp.515-519

Abstract

The improvement of disinfection applications for hard contact surfaces in food processing is critical for the control and prevention of disease-causing and food spoilage microorganisms. The objective in this study was to determine the efficiency of the antifungal agent benzalkonium chloride on growth and/or spore germination of postharvest fruit pathogenic fungi (Aspergillus spp., Penicillum spp., and Alternae alternate) in vitro. The benzalkonium chloride was found to be active against all fungal species but to a different extent. Addition of ethylenediamine-tetraacetic acid and its sodium salt increased the sensitivity of fungi to benzalkonium chloride. Thus, integrated washing and sanitizing with benzalkonium chloride or homologous surface active compounds combined with ethylenediamine-tetraacetic acid and its sodium salt is promising fungicide candidates for reducing fungal contamination of storage.