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Published 2021

Read in Norwegian

Publication details

Journal : Foods , vol. 10(1) , p. 8 , 2021

Publisher : MDPI

International Standard Numbers :
Printed : 2304-8158
Electronic : 2304-8158

Publication type : Academic article

Contributors : Finne, Cathrine Kure; Langsrud, Solveig; Møretrø, Trond

Issue : 55

Research areas

Shelf life and food safety

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

The aim of the study was to evaluate the fungicidal effect of a H2O2 mist generating system for disinfection of spores of six food-related moulds (Alternaria alternata, Aspergillus flavus, Geotrichum candidum, Mucor plumbeus, Paecilomyces variotii, and Penicillium solitum) dried on stainless steel. Exposure to H2O2 mist for 2 or 4 h lead to >3 log reduction in mould spores in the majority of the tests. The presence of the soils 2% skim milk or 3% BSA did not significantly alter the fungicidal effect, while the presence of raw meat juice had an adverse fungicidal effect against Penicillium and Mucor in two out of three tests. Fungicidal suspension tests with liquid H2O2 confirmed the effectiveness of H2O2 on reducing the mould spores. Both the surface test and the suspension test indicated that P. variotii is more resistant to H2O2 compared to the other moulds tested. The study shows the efficiency of H2O2 mist on reducing food-related mould spores on surfaces.

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