四级化合物与精油成分的协同杀菌作用
Adrián Pedreira1,2,3, Susana Fernandes3, Manuel Simões3,4
1Group of Recycling and Valorization of Waste Materials (REVAL), Spanish National Research Council (IIM-CSIC), Rúa Eduardo Cabello 6, 36208 Vigo, Spain.
Foods (Basel, Switzerland)
|June 27, 2024
概括
精油成分和四级化合物对大肠杆菌和大肠杆菌等食物传播细菌具有协同杀菌作用. 这些组合为食品工业的卫生和消毒提供了强有力的解决方案.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 公共卫生 公共卫生
背景情况:
- 食物传播病原体对抗微生物耐受性是食品安全的一个主要问题.
- 协同作用的抗微生物组合为应对这一挑战提供了一个有希望的策略.
研究的目的:
- 评估精油成分 (EOC) 和四级化合物 (QAC) 对食源细菌的协同抗菌作用.
- 评估这些组合在食品工业应用中的杀菌效果.
主要方法:
- 克板测试以确定分数抑制度指数 (FICI) 和分数杀菌度指数 (FBCI).
- 快乐的独立性分析,以确认杀菌协同作用.
- 时间杀伤曲线用于验证对大肠杆菌和大麦芽菌的杀菌活性.
主要成果:
- 所有的QAC-EOC组合都表现出杀菌,但不是细菌静止的协同作用.
- 与二二甲基甲基化物 (DDAC) 的组合非常有效,在2-4小时内根除细菌.
- 实现了 >4-log10 的细菌负载减少,超过了典型的行业标准.
结论:
- QAC-EOC组合表现出显著的杀菌协同作用,特别是那些含有DDAC的组合.
- 这些发现凸显了EOC-QAC组合在食品工业中有效的消毒和消毒的潜力.
- 强调在抗微生物组合研究中评估细菌静止和杀菌效应的重要性.
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