Literature DB >> 29195980

Comparative stability and efficacy of selected chlorine-based biocides against Escherichia coli in planktonic and biofilm states.

Ana Meireles1, Carla Ferreira1, Luís Melo1, Manuel Simões2.   

Abstract

Microbial contamination is an unavoidable problem in industrial processes. Sodium hypochlorite (SH) is the most common biocide used for industrial disinfection. However, in view of the current societal concerns on environmental and public health aspects, there is a trend to reduce the use of this biocide as it can lead to the formation of organochlorinated carcinogenic compounds. In this work the efficacy of SH was assessed against Escherichia coli in planktonic and biofilm states and compared with three alternative chlorine-based biocides: neutral electrolyzed oxidizing water (NEOW), chlorine dioxide (CD) and sodium dichloroisocyanurate (NaDCC). The planktonic tests revealed that SH had the fastest antimicrobial action, NaDCC exhibited the highest antimicrobial rate and NEOW caused the highest antimicrobial effects. Additionally, NEOW was the biocide that allowed the highest formation of reactive oxygen species (ROS). In biofilm control, NEOW and CD were the most efficient biocides causing 3.26 and 3.20 log CFU·cm-2 reduction, respectively. In terms of stability for chlorine depletion, NEOW had the longest decay time for chlorine loss (70days at 5°C) and the lowest chlorine loss rate (0.013ppm·min-1 at 5°C). CD and NaDCC had equivalent stability. The overall results demonstrated NEOW as a good alternative to SH due to its higher antimicrobial effects and lower chlorine depletion over time.
Copyright © 2017 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Antimicrobial action; Biofilm control; Chlorine dioxide; Neutral electrolyzed oxidizing water; Sodium dichloroisocyanurate; Sodium hypochlorite

Mesh:

Substances:

Year:  2017        PMID: 29195980     DOI: 10.1016/j.foodres.2017.09.033

Source DB:  PubMed          Journal:  Food Res Int        ISSN: 0963-9969            Impact factor:   6.475


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