Factors That Interfere in the Action of Sanitizers against Ochratoxigenic Fungi Deteriorating Dry-Cured Meat Products

This study verified the factors affecting antifungal efficacy of sanitizers against ochratoxin A-producing fungi. The fungi Penicillium nordicum, verrucosum, and Aspergillus westerdijkiae were exposed to three at concentrations: peracetic acid (0.3, 0.6, 1%), benzalkonium chloride 1.2, 2%), sodium hypochlorite (0.5, 0.75, 1%) exposure times (10, 15, 20 min), temperatures 25, 40 °C), with presence organic matter simulating clean (0.3%) dirty (3%) environments. All tested conditions influenced action sanitizers. Peracetic most effective sanitizers, was ineffective according parameters evaluated. amount reduced ability all longer time more for inactivating temperature acted differently chloride, which tended be favored low temperatures, than acid, higher temperatures. knowledge that influence on spoilage is vital in decision-making related sanitizing processes food industry.