Efficient Reduction of Food Related Mould Spores on Surfaces by Hydrogen Peroxide Mist

Area of Science:

• Food Microbiology
• Disinfection and Sterilization
• Mycology

Background:

• Mould contamination poses a significant risk to food safety and quality.
• Effective surface disinfection is crucial in food processing environments to prevent spoilage and mycotoxin production.
• Hydrogen peroxide (H₂O₂) is a recognized antimicrobial agent with potential for surface decontamination.

Purpose of the Study:

• To evaluate the fungicidal efficacy of a hydrogen peroxide (H₂O₂) mist generating system.
• To assess the disinfection effect on spores of six common food-related moulds.
• To determine the impact of common food soils on H₂O₂ mist's fungicidal activity.

Main Methods:

• Spores of six food-related moulds (Alternaria alternata, Aspergillus flavus, Geotrichum candidum, Mucor plumbeus, Paecilomyces variotii, Penicillium solitum) were dried on stainless steel surfaces.
• Surfaces were exposed to H₂O₂ mist for 2 or 4 hours.
• Fungicidal suspension tests using liquid H₂O₂ were conducted for comparison.
• The influence of skim milk, bovine serum albumin (BSA), and raw meat juice on H₂O₂ efficacy was investigated.

Main Results:

• H₂O₂ mist treatment for 2 or 4 hours resulted in a >3 log reduction of mould spores in most cases.
• The presence of skim milk or BSA did not significantly affect the fungicidal outcome.
• Raw meat juice exhibited an adverse effect on H₂O₂'s fungicidal activity against Penicillium and Mucor.
• Paecilomyces variotii demonstrated higher resistance to H₂O₂ compared to the other moulds tested.

Conclusions:

• Hydrogen peroxide mist is an efficient method for reducing food-related mould spores on stainless steel surfaces.
• The efficacy of H₂O₂ mist is generally not compromised by common food soils like milk or BSA.
• Raw meat juice can interfere with H₂O₂'s fungicidal action, and Paecilomyces variotii requires specific consideration due to its resistance.