Influence of type, concentration, exposure time, temperature, and presence of organic load on the antifungal efficacy of industrial sanitizers against Aspergillus brasiliensis (ATCC 16404)

Author:

Stefanello Andrieli,Fracari Juliana Copetti,Silva Marina,Lemos Jéssica Gonçalves,Garcia Marcelo Valle,Alves dos Santos BibianaORCID,Copetti Marina Venturini

Funder

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Biological Anthropology Section

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference33 articles.

1. Higiene na Indústria de Alimentos: avaliação e controle da adesão e formação de biofilmes bacterianos;Andrade,2008

2. The influence of interfering substances on the antimicrobial activity of selected quaternary ammonium compounds;Araújo;Int. J. Food Sci. Technol.,2013

3. Influence of different sanitizers on food contaminant bacteria: effect of exposure temperature, contact time, and product concentration;Beltrame;Cienc. Tecnol. Aliment.,2012

4. Efficacy of commercial sanitizers against fungi of concern in the food industry;Bernardi;Lebensm. Wiss. Technol.,2018

5. Food industry spoilage fungi control through facility sanitization;Bernardi;Curr Opin Food Sci,2019

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