Enterococci and their ability live out activity of sanitation detergents

Authors

  • Monika Lavová Department for Evaluation and Processing of Animal Products, Faculty of Biotechnology and Food Science, Slovak Agricultural University in Nitra, Tr. A. Hlinku 949 76 Nitra
  • Viera Ducková Department for Evaluation and Processing of Animal Products, Faculty of Biotechnology and Food Science, Slovak Agricultural University in Nitra, Tr. A. Hlinku 949 76 Nitra
  • Margita Čanigová Department for Evaluation and Processing of Animal Products, Faculty of Biotechnology and Food Science, Slovak Agricultural University in Nitra, Tr. A. Hlinku 949 76 Nitra
  • Miroslav Kročko Department for Evaluation and Processing of Animal Products, Faculty of Biotechnology and Food Science, Slovak Agricultural University in Nitra, Tr. A. Hlinku 949 76 Nitra

DOI:

https://doi.org/10.5219/166

Keywords:

Enterococcus, contamination, resistance, sanitation detergent, primary production of milk

Abstract

We evaluated the effect of temperature decrease of sanitation solutions (35 °C) in condition of organic load (1% reconstituted powdered milk) and varying hardness of the water used for solution preparation (0 °, 15 °, 30 ° and 45 °) on the ability to randomly selected strains of enterococci survive exposure to acidic and alkaline sanitation solution (0.5% concentration, contact time 15 minutes) in model experiments. Increasing water hardness also increases the number surviving enterococci. Presence of organic loads and lower temperatures decreased the sanitation effect of the test solutions. The tested strains showed different tolerances to applied sanitation solutions. We found a weaker powerful of acid sanitation solution on base phosphoric acid after its application.

https://doi.org/ 10.5219/166

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References

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Published

2011-12-02

How to Cite

Lavová, M. ., Ducková, V. ., Čanigová, M. ., & Kročko, M. . (2011). Enterococci and their ability live out activity of sanitation detergents. Potravinarstvo Slovak Journal of Food Sciences, 5(4), 42-44. https://doi.org/10.5219/166

Issue

Vol. 5 No. 4 (2011): Potravinarstvo

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