Fungicidal effect of 15 disinfectants against 25 fungal contaminants commonly found in bread and cheese manufacturing
Resistance of 19 mold and 6 yeast species to 15 commercial disinfectants was investigated by using a suspension method in which the fungicidal effect and germination time were determined at 20 degrees C. Disinfectants containing 0.5% dodecyldiethylentriaminacetic acid, 10 g of chloramine-T per 1, 2....
Gespeichert in:
| Veröffentlicht in: | Journal of food protection 1996-03, Vol.59 (3), p.268-275 |
|---|---|
| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 275 |
|---|---|
| container_issue | 3 |
| container_start_page | 268 |
| container_title | Journal of food protection |
| container_volume | 59 |
| creator | Bundgaard-Nielsen, K. (Technical University of Denmark, Lyngby, Denmark.) Nielsen, P.V |
| description | Resistance of 19 mold and 6 yeast species to 15 commercial disinfectants was investigated by using a suspension method in which the fungicidal effect and germination time were determined at 20 degrees C. Disinfectants containing 0.5% dodecyldiethylentriaminacetic acid, 10 g of chloramine-T per 1, 2.0% formaldehyde, 0.1% potassium hydroxide, 3.0% hydrogen peroxide, or 0.3% peracetic acid were ineffective as fungicides. The fungicidal effect of quaternary ammonium compounds and chlorine compounds showed great variability between species and among the six isolates of Penicillium roqueforti var. roqueforti tested. The isolates of P. roqueforti var. carneum, P. discolor, Aspergillus versicolor, and Eurotium repens examined were resistant to different quaternary ammonium compounds. Conidia and vegetative cells were killed by alcohols, whereas ascospores were resistant. Resistance of ascospores to 70% ethanol increased with age. Both P. roqueforti var. roqueforti and E. repens showed great variability of resistance within isolates of each species |
| doi_str_mv | 10.4315/0362-028X-59.3.268 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_15693804</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>15693804</sourcerecordid><originalsourceid>FETCH-LOGICAL-c471t-3868c5b0a9e4bb3f0b66b393a2cdd62f41f3b4d002ed258cdd3cb85a4db800393</originalsourceid><addsrcrecordid>eNpN0U1rFTEUBuAgir1W_0AXkoW4m9t8d7KUYlUouGgL3YWTr2tkJqnJzKL_3oz3UlyFkzznwHmD0AUle8GpvCRcsYGw8XGQes_3TI2v0I5qIQZN9NVrtHsBZ-hda78JIUwz9RadUSIUF0Lu0Hqz5kNyycOEQ4zBLbhETCX2qaW81ZCXhuEAKbcFM4ljb-jYlbzAnPK_Z1fmueTpGceyZo9TxrYG8Bh64X6F0AKeIa8R3LLWlA_v0ZsIUwsfTuc5erj5en_9fbj9-e3H9ZfbwYkrugx8VKOTloAOwloeiVXKcs2BOe8Vi4JGboXvawXP5NgvubOjBOHtSEiH5-jzce5TLX_W0BYzp-bCNEEOZW2GSqX5SESH7AhdLa3VEM1TTTPUZ0OJ2cI2W5Zmy9JIbbjpYfemj6fpq52D_6_lmG4Hn04AmoMpVsgutRfHpCaMbuziyCIUA4faycOdVqx_Jed_AZ62kMw</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>15693804</pqid></control><display><type>article</type><title>Fungicidal effect of 15 disinfectants against 25 fungal contaminants commonly found in bread and cheese manufacturing</title><source>MEDLINE</source><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><source>Alma/SFX Local Collection</source><creator>Bundgaard-Nielsen, K. (Technical University of Denmark, Lyngby, Denmark.) ; Nielsen, P.V</creator><creatorcontrib>Bundgaard-Nielsen, K. (Technical University of Denmark, Lyngby, Denmark.) ; Nielsen, P.V</creatorcontrib><description>Resistance of 19 mold and 6 yeast species to 15 commercial disinfectants was investigated by using a suspension method in which the fungicidal effect and germination time were determined at 20 degrees C. Disinfectants containing 0.5% dodecyldiethylentriaminacetic acid, 10 g of chloramine-T per 1, 2.0% formaldehyde, 0.1% potassium hydroxide, 3.0% hydrogen peroxide, or 0.3% peracetic acid were ineffective as fungicides. The fungicidal effect of quaternary ammonium compounds and chlorine compounds showed great variability between species and among the six isolates of Penicillium roqueforti var. roqueforti tested. The isolates of P. roqueforti var. carneum, P. discolor, Aspergillus versicolor, and Eurotium repens examined were resistant to different quaternary ammonium compounds. Conidia and vegetative cells were killed by alcohols, whereas ascospores were resistant. Resistance of ascospores to 70% ethanol increased with age. Both P. roqueforti var. roqueforti and E. repens showed great variability of resistance within isolates of each species</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X-59.3.268</identifier><identifier>PMID: 10463445</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians</publisher><subject>ALIMENTOS ; Aspergillus versicolor ; Biological and medical sciences ; Bread - microbiology ; CHAMPIGNON ; Cheese - microbiology ; COMPOSICION QUIMICA ; COMPOSITION CHIMIQUE ; CONTAMINACION ; CONTAMINATION ; DESINFECTANT ; DESINFECTANTES ; DETERIORATION ; DETERIORO ; Disinfectants - pharmacology ; Disinfection - methods ; Drug Resistance, Microbial ; FONGICIDE ; Food industries ; Food Microbiology ; Food-Processing Industry ; FROMAGE ; Fundamental and applied biological sciences. Psychology ; Fungi - drug effects ; Fungi - growth & development ; FUNGICIDAS ; General aspects ; GERMINACION ; GERMINATION ; HONGOS ; Hygiene and safety ; LEVADURA ; LEVURE ; PAIN ; PAN ; PRODUIT ALIMENTAIRE ; QUESO ; RESISTANCE AUX PRODUITS CHIMIQUES ; RESISTENCIA A PRODUCTOS QUIMICOS ; Spores, Fungal - drug effects ; TECHNOLOGIE ALIMENTAIRE ; TECNOLOGIA DE LOS ALIMENTOS</subject><ispartof>Journal of food protection, 1996-03, Vol.59 (3), p.268-275</ispartof><rights>1997 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c471t-3868c5b0a9e4bb3f0b66b393a2cdd62f41f3b4d002ed258cdd3cb85a4db800393</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2590215$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/10463445$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Bundgaard-Nielsen, K. (Technical University of Denmark, Lyngby, Denmark.)</creatorcontrib><creatorcontrib>Nielsen, P.V</creatorcontrib><title>Fungicidal effect of 15 disinfectants against 25 fungal contaminants commonly found in bread and cheese manufacturing</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>Resistance of 19 mold and 6 yeast species to 15 commercial disinfectants was investigated by using a suspension method in which the fungicidal effect and germination time were determined at 20 degrees C. Disinfectants containing 0.5% dodecyldiethylentriaminacetic acid, 10 g of chloramine-T per 1, 2.0% formaldehyde, 0.1% potassium hydroxide, 3.0% hydrogen peroxide, or 0.3% peracetic acid were ineffective as fungicides. The fungicidal effect of quaternary ammonium compounds and chlorine compounds showed great variability between species and among the six isolates of Penicillium roqueforti var. roqueforti tested. The isolates of P. roqueforti var. carneum, P. discolor, Aspergillus versicolor, and Eurotium repens examined were resistant to different quaternary ammonium compounds. Conidia and vegetative cells were killed by alcohols, whereas ascospores were resistant. Resistance of ascospores to 70% ethanol increased with age. Both P. roqueforti var. roqueforti and E. repens showed great variability of resistance within isolates of each species</description><subject>ALIMENTOS</subject><subject>Aspergillus versicolor</subject><subject>Biological and medical sciences</subject><subject>Bread - microbiology</subject><subject>CHAMPIGNON</subject><subject>Cheese - microbiology</subject><subject>COMPOSICION QUIMICA</subject><subject>COMPOSITION CHIMIQUE</subject><subject>CONTAMINACION</subject><subject>CONTAMINATION</subject><subject>DESINFECTANT</subject><subject>DESINFECTANTES</subject><subject>DETERIORATION</subject><subject>DETERIORO</subject><subject>Disinfectants - pharmacology</subject><subject>Disinfection - methods</subject><subject>Drug Resistance, Microbial</subject><subject>FONGICIDE</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Food-Processing Industry</subject><subject>FROMAGE</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Fungi - drug effects</subject><subject>Fungi - growth & development</subject><subject>FUNGICIDAS</subject><subject>General aspects</subject><subject>GERMINACION</subject><subject>GERMINATION</subject><subject>HONGOS</subject><subject>Hygiene and safety</subject><subject>LEVADURA</subject><subject>LEVURE</subject><subject>PAIN</subject><subject>PAN</subject><subject>PRODUIT ALIMENTAIRE</subject><subject>QUESO</subject><subject>RESISTANCE AUX PRODUITS CHIMIQUES</subject><subject>RESISTENCIA A PRODUCTOS QUIMICOS</subject><subject>Spores, Fungal - drug effects</subject><subject>TECHNOLOGIE ALIMENTAIRE</subject><subject>TECNOLOGIA DE LOS ALIMENTOS</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1996</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpN0U1rFTEUBuAgir1W_0AXkoW4m9t8d7KUYlUouGgL3YWTr2tkJqnJzKL_3oz3UlyFkzznwHmD0AUle8GpvCRcsYGw8XGQes_3TI2v0I5qIQZN9NVrtHsBZ-hda78JIUwz9RadUSIUF0Lu0Hqz5kNyycOEQ4zBLbhETCX2qaW81ZCXhuEAKbcFM4ljb-jYlbzAnPK_Z1fmueTpGceyZo9TxrYG8Bh64X6F0AKeIa8R3LLWlA_v0ZsIUwsfTuc5erj5en_9fbj9-e3H9ZfbwYkrugx8VKOTloAOwloeiVXKcs2BOe8Vi4JGboXvawXP5NgvubOjBOHtSEiH5-jzce5TLX_W0BYzp-bCNEEOZW2GSqX5SESH7AhdLa3VEM1TTTPUZ0OJ2cI2W5Zmy9JIbbjpYfemj6fpq52D_6_lmG4Hn04AmoMpVsgutRfHpCaMbuziyCIUA4faycOdVqx_Jed_AZ62kMw</recordid><startdate>19960301</startdate><enddate>19960301</enddate><creator>Bundgaard-Nielsen, K. (Technical University of Denmark, Lyngby, Denmark.)</creator><creator>Nielsen, P.V</creator><general>International Association of Milk, Food and Environmental Sanitarians</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope></search><sort><creationdate>19960301</creationdate><title>Fungicidal effect of 15 disinfectants against 25 fungal contaminants commonly found in bread and cheese manufacturing</title><author>Bundgaard-Nielsen, K. (Technical University of Denmark, Lyngby, Denmark.) ; Nielsen, P.V</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c471t-3868c5b0a9e4bb3f0b66b393a2cdd62f41f3b4d002ed258cdd3cb85a4db800393</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1996</creationdate><topic>ALIMENTOS</topic><topic>Aspergillus versicolor</topic><topic>Biological and medical sciences</topic><topic>Bread - microbiology</topic><topic>CHAMPIGNON</topic><topic>Cheese - microbiology</topic><topic>COMPOSICION QUIMICA</topic><topic>COMPOSITION CHIMIQUE</topic><topic>CONTAMINACION</topic><topic>CONTAMINATION</topic><topic>DESINFECTANT</topic><topic>DESINFECTANTES</topic><topic>DETERIORATION</topic><topic>DETERIORO</topic><topic>Disinfectants - pharmacology</topic><topic>Disinfection - methods</topic><topic>Drug Resistance, Microbial</topic><topic>FONGICIDE</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Food-Processing Industry</topic><topic>FROMAGE</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Fungi - drug effects</topic><topic>Fungi - growth & development</topic><topic>FUNGICIDAS</topic><topic>General aspects</topic><topic>GERMINACION</topic><topic>GERMINATION</topic><topic>HONGOS</topic><topic>Hygiene and safety</topic><topic>LEVADURA</topic><topic>LEVURE</topic><topic>PAIN</topic><topic>PAN</topic><topic>PRODUIT ALIMENTAIRE</topic><topic>QUESO</topic><topic>RESISTANCE AUX PRODUITS CHIMIQUES</topic><topic>RESISTENCIA A PRODUCTOS QUIMICOS</topic><topic>Spores, Fungal - drug effects</topic><topic>TECHNOLOGIE ALIMENTAIRE</topic><topic>TECNOLOGIA DE LOS ALIMENTOS</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bundgaard-Nielsen, K. (Technical University of Denmark, Lyngby, Denmark.)</creatorcontrib><creatorcontrib>Nielsen, P.V</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of food protection</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bundgaard-Nielsen, K. (Technical University of Denmark, Lyngby, Denmark.)</au><au>Nielsen, P.V</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fungicidal effect of 15 disinfectants against 25 fungal contaminants commonly found in bread and cheese manufacturing</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>1996-03-01</date><risdate>1996</risdate><volume>59</volume><issue>3</issue><spage>268</spage><epage>275</epage><pages>268-275</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>Resistance of 19 mold and 6 yeast species to 15 commercial disinfectants was investigated by using a suspension method in which the fungicidal effect and germination time were determined at 20 degrees C. Disinfectants containing 0.5% dodecyldiethylentriaminacetic acid, 10 g of chloramine-T per 1, 2.0% formaldehyde, 0.1% potassium hydroxide, 3.0% hydrogen peroxide, or 0.3% peracetic acid were ineffective as fungicides. The fungicidal effect of quaternary ammonium compounds and chlorine compounds showed great variability between species and among the six isolates of Penicillium roqueforti var. roqueforti tested. The isolates of P. roqueforti var. carneum, P. discolor, Aspergillus versicolor, and Eurotium repens examined were resistant to different quaternary ammonium compounds. Conidia and vegetative cells were killed by alcohols, whereas ascospores were resistant. Resistance of ascospores to 70% ethanol increased with age. Both P. roqueforti var. roqueforti and E. repens showed great variability of resistance within isolates of each species</abstract><cop>Des Moines, IA</cop><pub>International Association of Milk, Food and Environmental Sanitarians</pub><pmid>10463445</pmid><doi>10.4315/0362-028X-59.3.268</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0362-028X |
| ispartof | Journal of food protection, 1996-03, Vol.59 (3), p.268-275 |
| issn | 0362-028X 1944-9097 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_15693804 |
| source | MEDLINE; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Alma/SFX Local Collection |
| subjects | ALIMENTOS Aspergillus versicolor Biological and medical sciences Bread - microbiology CHAMPIGNON Cheese - microbiology COMPOSICION QUIMICA COMPOSITION CHIMIQUE CONTAMINACION CONTAMINATION DESINFECTANT DESINFECTANTES DETERIORATION DETERIORO Disinfectants - pharmacology Disinfection - methods Drug Resistance, Microbial FONGICIDE Food industries Food Microbiology Food-Processing Industry FROMAGE Fundamental and applied biological sciences. Psychology Fungi - drug effects Fungi - growth & development FUNGICIDAS General aspects GERMINACION GERMINATION HONGOS Hygiene and safety LEVADURA LEVURE PAIN PAN PRODUIT ALIMENTAIRE QUESO RESISTANCE AUX PRODUITS CHIMIQUES RESISTENCIA A PRODUCTOS QUIMICOS Spores, Fungal - drug effects TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS |
| title | Fungicidal effect of 15 disinfectants against 25 fungal contaminants commonly found in bread and cheese manufacturing |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-29T21%3A25%3A12IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Fungicidal%20effect%20of%2015%20disinfectants%20against%2025%20fungal%20contaminants%20commonly%20found%20in%20bread%20and%20cheese%20manufacturing&rft.jtitle=Journal%20of%20food%20protection&rft.au=Bundgaard-Nielsen,%20K.%20(Technical%20University%20of%20Denmark,%20Lyngby,%20Denmark.)&rft.date=1996-03-01&rft.volume=59&rft.issue=3&rft.spage=268&rft.epage=275&rft.pages=268-275&rft.issn=0362-028X&rft.eissn=1944-9097&rft.coden=JFPRDR&rft_id=info:doi/10.4315/0362-028X-59.3.268&rft_dat=%3Cproquest_cross%3E15693804%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=15693804&rft_id=info:pmid/10463445&rfr_iscdi=true |