The effectiveness of certain commercial germicides against ropy slime-producing lactic acid bacteria was studied using the 5-5-5-suspension test and a tray test which simulated surface disinfection conditions in actual use. The rate of the destruction of the bacteria was lower in the tray test, and the bacteria seemed to be more resistant to the germicides on a steel surface than in vitro. The sanitizer products proved to be more effective than the detergent-sanitizer products. Quaternary ammonium products and an acid sanitizer with hydrogen peroxide were more effective than products containing chlorine compounds and polyhexamethylene biguanide chloride. The effectiveness of hypochlorite products appeared to be dependent on the concentration of available chlorine. The resistance of the ropy slime-producing bacteria may prove problematic if ineffective germicides are used. The use of detergent sanitizers and low-concentration hypochlorite products is not recommended.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.4315/0362-028X-54.8.632 | DOI Listing |
J Food Prot
June 2020
Dipartimento di Medicina Veterinaria, Laboratorio di Ispezione degli Alimenti di Origine Animale, Università degli Studi di Perugia, 06126 Perugia, Italy (ORCID: https://orcid.org/0000-0001-6887-3383 [L.G.]).
Abstract: The presence of lactic acid bacteria can be detrimental when the abundant growth of slime-producing strains (Lactobacillus spp. and Leuconostoc spp.) causes spoilage of meat products.
View Article and Find Full Text PDFInt J Food Microbiol
September 1997
Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, University of Helsinki, Finland.
Aseptically handled Frankfurters were treated with a commercial Lactobacillus alimentarius biopreservative and inoculated with different cell concentrations of four ropy slime-producing Lactobacillus sake strains. The packages were vacuum sealed and kept at 6 degrees C for 28 days, after which the production of ropy slime was evaluated. The inoculation test was controlled by sealing the different control packages containing either aseptically manufactured sausages without any bacterial inoculation, packages containing biopreservative only or packages inoculated only with the four different ropy slime-producing strains.
View Article and Find Full Text PDFInt J Food Microbiol
August 1996
Department of Food and Environmental Hygiene, University of Helsinki, Finland.
Randomly amplified polymorphic DNA (RAPD) patterns and pulsed-field gel electrophoresis (PFGE) patterns were used for the characterization of ropy slime-producing Lactobacillus sake strains. The two most revealing commercially available primers (OPJ 12 and OPJ 16, Operon Inc. Alameda, USA) and two rare-cutting enzymes (AvrII and SmaI) were chosen from a pretested lot for the typing of 69 ropy slime-producing strains, 7 non-ropy isolates and 4 non-ropy reference strains.
View Article and Find Full Text PDFInt J Food Microbiol
July 1996
Department of Food and Environmental Hygiene, University of Helsinki, Finland.
The rRNA gene restriction patterns (ribotypes) of 69 ropy slime producing Lactobacillus sake strains isolated mainly from vacuum-packaged meat products of ten meat plants were determined. Ribotypes were compared to the corresponding patterns of non-ropy L. sake strains, and also to other species of the genus Lactobacillus, Carnobacterium and Weissella associated with meat products.
View Article and Find Full Text PDFInt J Food Microbiol
September 1992
College of Veterinary Medicine, Department of Food and Environmental Hygiene, Helsinki, Finland.
At three Finnish meat processing plants the processing rooms, meat trimmings and carcasses were examined for the presence of ropy slime-producing lactic acid bacteria. Bacterial isolates similar to ropy slime-producing lactobacilli strains able to produce ropy slime on meat products, were recovered from the processing rooms and meat trimmings, indicating that these rooms and raw materials are a source of contamination for ropy bacteria. The ability to produce ropy slime would appear to be a common characteristic of lactobacilli, since altogether 10 different ropy lactobacilli groups were isolated in this study.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!