Inhibition effect of belzalkonium chloride treatment on growth of common food contaminating fungal species

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Basaran P.

Journal of Food Science and Technology, vol.48, no.4, pp.515-519, 2011 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 48 Issue: 4
  • Publication Date: 2011
  • Doi Number: 10.1007/s13197-011-0268-5
  • Journal Name: Journal of Food Science and Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.515-519
  • Keywords: Antimicrobial packaging, Fungi, Fungicide, Inhibition, Surfactant
  • Istanbul Technical University Affiliated: No

Abstract

The improvement of disinfection applications for hard contact surfaces in food processing is critical for the control and prevention of disease-causing and food spoilage microorganisms. The objective in this study was to determine the efficiency of the antifungal agent benzalkonium chloride on growth and/or spore germination of postharvest fruit pathogenic fungi (Aspergillus spp., Penicillum spp., and Alternae alternate) in vitro. The benzalkonium chloride was found to be active against all fungal species but to a different extent. Addition of ethylenediamine-tetraacetic acid and its sodium salt increased the sensitivity of fungi to benzalkonium chloride. Thus, integrated washing and sanitizing with benzalkonium chloride or homologous surface active compounds combined with ethylenediamine-tetraacetic acid and its sodium salt is promising fungicide candidates for reducing fungal contamination of storage. © 2011 Association of Food Scientists & Technologists (India).