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Related Experiment Videos

[Bactericidal effect of hydrated lime in aqueous solution]

C Muñoz Ruiz1, A Collazo Ponce, F J Alvarado

  • 1Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional, Jiquilpán, Michoacán, México.

Boletin De La Oficina Sanitaria Panamericana. Pan American Sanitary Bureau
|April 1, 1995
PubMed
Summary

Common lime and calcium hydroxide (Ca(OH)2) show significant bactericidal effects, particularly against Vibrio cholerae 01 within minutes. Other enterobacteria demonstrated resistance to these solutions.

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Area of Science:

  • Environmental Microbiology
  • Food Safety
  • Disinfection Science

Background:

  • Bacterial contamination of produce poses a significant public health risk.
  • Effective disinfection methods are crucial for ensuring food safety.
  • Calcium hydroxide (Ca(OH)2) is a widely available and cost-effective compound.

Purpose of the Study:

  • To evaluate the bactericidal efficacy of common lime and micronized calcium hydroxide (Ca(OH)2) solutions.
  • To compare the effectiveness of Ca(OH)2 with other disinfectants against various foodborne pathogens.
  • To assess the in situ efficacy of lime solution in reducing bacterial load on produce.

Main Methods:

  • In vitro testing of bactericidal substances against multiple bacterial strains, including Vibrio cholerae 01, V. parahaemolyticus, Escherichia coli, Salmonella typhimurium, Shigella flexneri, Sh. sonnei, and Sa. enterititidis.

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  • Quantification of surviving bacteria using colony-forming units (CFU) after varying incubation times.
  • In situ evaluation of lime solution's effectiveness on V. cholerae contamination on strawberries and radishes.

    • Main Results:

    • Calcium hydroxide (Ca(OH)2) demonstrated the most potent bactericidal effect against Vibrio cholerae 01, achieving significant reduction within 3 minutes.
    • Other tested enterobacteria exhibited resistance to Ca(OH)2 for up to 30 minutes.
    • In situ tests indicated a reduction in V. cholerae on produce treated with lime solution.

    Conclusions:

    • Saturated solutions of common lime and calcium hydroxide (Ca(OH)2) exhibit significant bactericidal properties, especially against Vibrio cholerae 01.
    • Ca(OH)2 offers a promising disinfection agent for food safety applications, though efficacy against other enterobacteria requires further investigation.
    • Lime solutions show potential for reducing bacterial contamination on fresh produce.