Investigation of the Effectiveness of Disinfectants Used in Meat-Processing Facilities to Control <i>Clostridium sporogenes</i> and <i>Clostridioides difficile</i> Spores

Investigation of the Effectiveness of Disinfectants Used in Meat-Processing Facilities to Control <i>Clostridium sporogenes</i> and <i>Clostridioides difficile</i> Spores

Spore-forming bacteria are a major concern for the food industry as they cause both spoilage and food safety issues. Moreover, as they are more resistant than vegetative cells, their removal from the food processing environment may be difficult to achieve. This study investigated the efficacy of the...

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Bibliographic Details
Main Authors: Siobhán McSharry, Leonard Koolman, Paul Whyte, Declan Bolton
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
disinfectants
sporicidal agents
spores
<i>Clostridium sporogenes</i>
<i>Clostridioides difficile</i>
D values
Online Access:https://www.mdpi.com/2304-8158/10/6/1436

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