Análisis de la efectividad del amonio cuaternario y ácido peracético frente a coliformes totales y escherichia coli en superficies inertes del área de empaques al vacío de la Planta de Embutidos Piggis

Abstract

Due to the high susceptibility of microbial growth to both meat products and ready-to-eat sausages, it is necessary to reduce the sources of contamination especially in a critical area of a food processing plant such as vacuum packing.

In this titration work, a study was carried out on the disinfecting power of 1% peracetic acid and 0.6% quaternary ammonium in inert surfaces of food grade stainless steel against total coliforms and Escherichia coli. These two solutions were used alternately under real conditions in the PIGGIS Sausages Plant, to determine their effectiveness against the aforementioned microorganisms and verify the cleaning and disinfection plan.

The analyzes were performed in duplicate on 27 inert surfaces for 12 weeks, alternating the use of disinfectants between 0.6% quaternary ammonium and 1% peracetic acid every three weeks respectively. The data obtained were analyzed in order to verify that the program of cleaning and disinfection in the inert surfaces in contact with the food of the vacuum packing area is effective. The sponge technique was used for the sampling and the Petrifilm method for the sowing of the same.

At the end of this study, it was determined that both disinfectants are effective in reducing the aforementioned microorganisms and it was verified that the plan of cleaning and disinfection in the inert surfaces is effective, proving the safety of the products manufactured in the PIGGIS Sausage Plant.