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

Pervin Basaran*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

10 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)515-519
Number of pages5
JournalJournal of Food Science and Technology
Volume48
Issue number4
DOIs
Publication statusPublished - Aug 2011
Externally publishedYes

Keywords

  • Antimicrobial packaging
  • Fungi
  • Fungicide
  • Inhibition
  • Surfactant

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