Antimicrobial activity of different sodium and potassium salts of carboxylic acid against some common foodborne pathogens and spoilage-associated bacteria.

Cleaning and disinfection represent the most important activities associated with the elimination of dirt and microorganisms at food processing plants. Improper procedures may lead to cross contamination of food leading to its spoilage or even the transmission of foodborne pathogens. Several strategies have been used in order to achieve a good disinfection of surfaces and products; nevertheless, microbial resistance to common-use-products has developed lately.