Efficacy of disinfection procedures on food
Disinfection procedures . | Oranges, log10 spores/mL . | Apples, log10 spores/mL . | Black, pepper, log10 spores/mL . | Freeze-dried soup, log10 spores/mL . |
|---|---|---|---|---|
| Control | 4.19 ± 0.37 | 4.44 ± 0.32 | 7.00 ± 0.82 | 6.63 ± 0.25 |
| MW, 800 W, 2 min | — | — | 1.13 ± 1.13* | 0* |
| Oven heating | ||||
| 220°C, 5 min | — | — | 0.31 ± 0.53* | |
| 220°C, 15 min | — | — | 0* | 0* |
| 70% ethanol | 0.56 ± 0.50 | 0.75 ± 0.89 | — | — |
| Washing | ||||
| Water washing, 1 min | 2.69 ± 0.53* | 4.00 ± 0.53 | — | — |
| Water + soap washing, 1 min | 2.38 ± 0.58* | 3.63 ± 1.27* | — | — |
| Water + soap + 70% ethanol washing, 1 min | 0.75 ± 0.53* | 1.38 ± 0.52* | — | — |
Disinfection procedures . | Oranges, log10 spores/mL . | Apples, log10 spores/mL . | Black, pepper, log10 spores/mL . | Freeze-dried soup, log10 spores/mL . |
|---|---|---|---|---|
| Control | 4.19 ± 0.37 | 4.44 ± 0.32 | 7.00 ± 0.82 | 6.63 ± 0.25 |
| MW, 800 W, 2 min | — | — | 1.13 ± 1.13* | 0* |
| Oven heating | ||||
| 220°C, 5 min | — | — | 0.31 ± 0.53* | |
| 220°C, 15 min | — | — | 0* | 0* |
| 70% ethanol | 0.56 ± 0.50 | 0.75 ± 0.89 | — | — |
| Washing | ||||
| Water washing, 1 min | 2.69 ± 0.53* | 4.00 ± 0.53 | — | — |
| Water + soap washing, 1 min | 2.38 ± 0.58* | 3.63 ± 1.27* | — | — |
| Water + soap + 70% ethanol washing, 1 min | 0.75 ± 0.53* | 1.38 ± 0.52* | — | — |
Results show the fungal load after decontamination of pepper naturally contaminated by A fumigatus and on foods (oranges, apples, and freeze-dried soups) experimentally contaminated with a suspension containing 3 × 108 spores of A fumigatus/mL (mean log value ± SD of 8 determinations).
— indicates not done.
Significantly different from the untreated control group at P < .05.