Evaluation of the efficiency of different sanitizers in standard strains

Currently the population is more conscientious of the relation between health and feeding, consequence of this is the increase in the consumption of vegetables and fresh fruits. These foods had never been issue of serious concern, therefore they were considered safe. Lately, however, considering the increase of soaring related to contaminated fruits and vegetables, this idea has changed and a lot of researches are being done in order to investigate the microbiological growth, as well as products and methodologies that reduce or eliminate these contaminations. The purpose of this study is to evaluate the effectiveness of three sanitizing agents generally used in domestic and industrial level for the hygienic cleaning of fruits and vegetables, in three different concentrations: sodium hypochlorite at 1%, 2, 5% and 5%, sodium dichoroisocyanurate at 1%, 3% and 5% and vinegar as 6%, 25% and 50%, when applied in standard strains of Shigella, Proteus, Salmonella and Staphylococcus aureus. The results evidenced that the sodium dichoroisocyanurate as 3% and 5%, the sodium hypochlorite as 2,5% and 5% and the vinegar as 6%, 25% and 50%, are efficient in the elimination of standard strains. Therefore, it can be evidenced that the process of hygienic cleaning is indispensable to get a safer food, reducing the risk of occurrences of food intoxication and infection caused by pathogenic microrganisms, preserving the health of the commensal.