Journal of Food: Microbiology, Safety & Hygiene
Open Access
ISSN: 2476-2059
ISSN: 2476-2059
Division of Food, Nutrition & Exercise Sciences, College of Agriculture, Food and Natural Resource, University of Missouri, Columbia-65211, Missouri, USA, United States
Research Article
A Review of Common Chemical Sanitizing Agents Used in the Food Industry to Control Microbial Hazards: Current Status and Emerging Technologies
Author(s): Lakshmikantha H. Channaiah
Microbial contamination remains a persistent challenge in the food industry, driven largely by the formation of biofilms that protect microbial pathogens such as Listeria monocytogenes, Salmonella spp., pathogenic Escherichia coli, Staphylococcus aureus etc. from conventional cleaning and sanitizing practices. Effective sanitation requires thorough cleaning to remove organic residues, followed by application of chemical or physical agents to reduce microbial hazards ensuring the safety of the finished food products. Although chlorine, quaternary ammonium and iodophors compounds are extensively utilized for their broad-spectrum antimicrobial efficacy, their performance can be affected by organic matter, soil, pH, temperature, chemical concentration, contact time, water hardness etc. This review examines commonly used sanitizing agents in the food industry for controlling microbial haza.. View More»