This study aimed to evaluate the sensitivity of heat-resistant molds isolated from spoiled thermally processed foods to antimicrobial compounds used for food industry sanitation. An ortho-phenylphenol-based smoke generator sanitizer, liquid chemical sanitizers (benzalkonium chloride, biguanide, iodine, peracetic acid, and sodium hypochlorite), and acidic and alkaline electrolyzed water were used against Aspergillus australensis (MB 2579; NFF 02), Aspergillus aureoluteus (NFC1), Paecilomyces fulvus (PFF 01), Paecilomyces niveus (PNT 01; PNDC 01; PNB1 01), and Paecilomyces variotii (PV 01; PV 01; PVCH 03). The fungal strains were exposed separately to liquid sanitizers and electrolyzed water in stainless steel discs for 15 min following the European Committee for Standardization (CEN) recommendations. Moreover, the fungal strains were exposed to the smoke generator sanitizer for 7 h following French protocol NF-T-72281. The best results of fungal inactivation were achieved when the highest concentration specified in the label of these sanitizers was tested. On the opposite, the lowest concentration specified in the label should be avoided since it was ineffective in most cases (94%). The ortho-phenyphenol-based smoke generator sanitizer and peracetic acid (1%) showed the best results of spore inactivation, while iodine and benzalkonium chloride achieved satisfactory results against the strains evaluated. Sodium hypochlorite and biguanide were ineffective against most of the fungi studied at all concentrations tested. Acidic and basic electrolyzed water was also ineffective to achieve the 3-log CFU reduction required in the concentrations tested. In general, Paecilomyces spp. was more sensitive than Aspergillus spp. against all sanitizers evaluated, whereas A. aureoluteus NFC1 was resistant to all agents and concentrations tested. The heat-resistant fungal strains showed varied sensitivity against the different agents. Notably, the two most effective commercial sanitizers against the heat-resistant strains were ineffective against the filamentous fungi recommended for sanitizer testing (A. brasiliensis ATCC 16404), which demonstrates the relevance of testing fungal isolates that cause spoilage to choose the most effective compound and obtain the best results of fungal control.

这项研究旨在评估从变质的热加工食品中分离出来的耐热霉菌对食品工业卫生中使用的抗菌化合物的敏感性。使用了基于邻苯酚的烟雾发生器消毒剂，液体化学消毒剂（苯扎氯铵，双胍，碘，过氧乙酸和次氯酸钠）以及酸性和碱性电解水来对抗澳大利亚曲霉（MB 2579; NFF 02），金曲霉（NFC1），fule拟青霉（PFF 01），niveus拟青霉（PNT 01; PNDC 01; PNB1 01）和变异拟青霉（PV 01; PV 01; PVCH 03）。按照欧洲标准化委员会（CEN）的建议，将真菌菌株分别暴露于液体消毒剂和不锈钢圆盘中的电解水中15分钟。此外，按照法国协议NF-T-72281，将真菌菌株暴露于烟雾发生器消毒剂中7 h。当测试这些消毒剂标签中指定的最高浓度时，可获得最佳的真菌灭活效果。相反，应避免标签中规定的最低浓度，因为在大多数情况下无效（94％）。基于邻苯酚的烟雾发生器消毒剂和过氧乙酸（1％）显示出了灭活孢子的最佳结果，而碘和苯扎氯铵对所评估的菌株则取得了令人满意的结果。在所有测试浓度下，次氯酸钠和双胍对研究的大多数真菌均无效。酸性和碱性电解水也无法有效地降低测试浓度下所需的3-log CFU。一般来说，拟青霉属。比更敏感曲霉属。评估所有消毒剂，而金黄色葡萄球菌NFC1对所有试剂和测试浓度均具有抗性。耐热真菌菌株对不同药剂表现出不同的敏感性。值得注意的是，针对耐热菌株的两种最有效的商业消毒剂对推荐用于消毒剂测试的丝状真菌（A. brasiliensis ATCC 16404）无效，这表明测试导致腐败变质的真菌分离株选择最有效的化合物的相关性和获得最佳的真菌控制效果。