Pr Bouanane A.

Industrial Hygiene L3 QHSE 2019/2020

Destruction and elimination of microorganisms

Main antimicrobial agents

The elimination and destruction of microorganisms can be sought for the protection of a
individual or a product. It requires the implementation of antimicrobial agents that serve to the
sterilization and disinfection of premises, equipment, water, and food.

The choice of a disinfectant agent is delicate; in fact, only agents are used in the food industry.
not presenting any toxicity for the consumer. The activity spectrum of the agent used must be adapted to
the flora that contaminates food. The agent must be low cost, with a capability for use.
(elimination by rinsing, absence of corrosive power). The addition of chemical products (preservatives or
stabilizing agents or others) is severely regulated.

1.1. Elimination agents:

The elimination of microorganisms can be achieved through mechanical processes:
• Washing is a simple method, but not always effective. The effectiveness can be
improved with the help of disinfectant products (chlorinated water).
• Decantation and centrifugation allow for the reduction of the microbial load of
liquid products.
• Filtration is also used, provided that the product is not viscous or
charged with suspended matter.
These treatments facilitate subsequent processes. The advantage of these methods is
not to alter the organoleptic qualities of the treated products.

1.2. Physical agents of stabilization or destruction:

Most physical agents are effective against all microorganisms, by affecting
nucleic acids or proteins.
Temperature
(a) Heat: The use of heat in laboratories for culture media and the
material is permanent.
Thermal treatments are the basis for the preservation of many foods.
Heat denatures organic compounds, particularly enzymes. One then observes
a halt in growth followed by cell death.
The destruction reactions of bacteria do not occur at the same speed in different
temperatures.
For food, it is important to choose conditions that ensure good
microbial destruction, a minimal destruction of vitamins and a production of
minimal unfavorable reactions (for example: Maillard reaction). These reactions are
they generally produce when the temperature rises and the time decreases.

1
 Pr Bouanane A. Industrial Hygiene L3 QHSE 2019/2020
Pasteurization: the destruction of vegetative forms (pathogenic microorganisms) at
the exclusion of bacterial sporulated forms. 30 minutes at 60-65°C; 10 minutes at 80°C; some
seconds at 90°C, 1 to 2 seconds at 140°C (UHT) etc...

Sterilization: elimination of spore forms 10min at 115°C, 30min at 121°C or 2

hours at 200°C (equipment and glassware).

Tyndallization: involves carrying out repeated pasteurizations, separated by

intervals of 12 to 24 hours at temperatures of 30 to 40°C; 56-58°C; 1 hour at 90°C
for 3 days (thermostatic bath / Mild). Process used for fragile environments (vaccine,
serum, egg yolk emulsion, sulfur...). The dormancy of thermoresistant spores is
raised during the first heating, the vegetative cells resulting from germination of
these spores are destroyed during the following treatments.

Cold leads to the slowdown of growth and microbial transformations.

Prevents the multiplication of many germs except for psychrophiles.

Refrigeration (0-4°C), freezing (-18°C), quick freezing (-40°C): allow for a

stabilization with respect to germs and leads to a ± significant mortality depending on the germs.

(c) Cold and hot:

Lyophilization: allows to preserve the properties of the food and to stop multiplication
bacterial (TP L3).

5.3. Electromagnetic radiation:

The effects of radiation on the cells of living or plant matter are being utilized.
for the preservation of certain food products by destroying their microorganisms and
the parasites.
Irradiation: action of subjecting a product or material to radiation that
penetrates objects deeply. The radiation destroys bacterial endospores but
not always viruses. Used for the sterilization of antibiotics, hormones, threads of
suture, of food and single-use plastic objects. This process has been authorized by the Food
and Drug Administrationand the WHO.

Low-dose irradiation inhibits germination, contributes to the pest control of cereals

fruits and slows down physiological decomposition processes: potatoes,
onions, shallots (germination), strawberries and tomatoes (ripening). Spices and
Dry vegetables are also processed to destroy microorganisms.
The antimicrobial action of radiation is related to the denaturation of nucleic acids.
(partial hydrolysis) that disrupts the expression.

The activity on microorganisms depends on the dose of absorbed radiation (Dose and
contact time). A dose of 0.03 KGry (Gray=1j/Kg) allows for the elimination of cells
plant-based and disinfection. (Salmonella, listeria, Pseudomonas/doses of 1 to 6 KGry; spores /10
at 50 KGry). Electromagnetic or ionizing radiation (to remove an electron ion)
have certain effects on most of the food constituents:

2
 Professor Bouanane A. Industrial Hygiene L3 QHSE 2019/2020
• Water: formation of peroxides and other radicals that oxidize lipids, vitamins A-C-E.
B; amino acids ...etc).
• Starch, pectin, cellulose: depolymerization.
• Proteins: hydrolysis of peptide bonds and production of sulfur compounds... etc.

These changes lead to a modification of the organoleptic quality of the food, but
does not completely alter nutritional quality. Carcinogenic and mutagenic effect ???

France, the dose of 10kGrand is allowed for the processing of grains, rice flour or
spices. A dose of 5KGrymust not be exceeded for meat or fish.

CanadaAll food products treated by irradiation must display the RADURA logo.
on their packaging.

Europeany irradiated foodstuff must bear the mention "treated by ionizing radiation" or
"treated by ionization." In practice, this labeling almost never appears in
consumer insofar as irradiated ingredients are most often incorporated into a
prepared dishes where they are mixed with other non-irradiated ones.

• Ultraviolet radiation (10-400nm) is not very penetrating, in practice we use it

to reduce the microbial load of the atmosphere, surfaces of thin liquid layers.
• Gamma rays (0.1-0.01nm) have good microbial activity and allow for a
pasteurization
• Lasers are rarely used (expensive, difficult to use).
• Microwaves (1mm-1m) are also active and cause thermal agitation.
molecules such as water. The increase in the temperature of the water that results (water
intracellular) leads to the death of vegetative cells mainly.
• Sonic radiations (ultrasound) kill suspended microorganisms. They are
seldom used as antimicrobial agents, but mainly practical as a means of
rupture of cells and extraction of cellular components.

[Link] agents for stabilization and destruction:

The choice of a chemical antimicrobial depends on its activity, toxicity, and stability.
its corrosive power, its odor and other parameters depending on different uses.
Organic or mineral pollutants also have antimicrobial action in a
ecosystem)

Disinfectant: a chemical agent capable of destroying pathogenic germs in environments

external to humans (water, air, soil, etc.). This term is generally reserved for substances
acting on inanimate objects.
Antiseptic: a chemical agent capable of destroying microorganisms or stopping their
growth (microbicide, microbiostatic). It generally exerts a local action on beings
living beings. In general, administration for humans (not ingested) except for bleach.
(drinking water).

[Link] oxidizing agents: hydrogen peroxide (H2O2) is an effective antiseptic at

3% (10V) in aqueous solution. Its decomposition is however rapid and remains ineffective against
the urgs Cat +, which limits its use.
3
 Professor Bouanane A. Industrial Hygiene L3 QHSE 2019/2020
Alkaline lesperborates and persulfates produce H in solution.2O2used in hygiene
Ozone (water disinfection); potassium permanganate and zinc peroxide
(oxidizing disinfectants). They oxidize the cysteine and methionine residues of proteins that
lose their biological function.

2. Chlorine and derivatives: Gaseous chlorine and its derivatives are widely used as antiseptics for
the treatment of swimming pools, drinking water, disinfection of premises, contaminated objects and others.
The gaseous form is very difficult to handle (dangerous, proper equipment).
Liquid forms are easier to use: Hypochlorites and chloramines. NaClOeto of
javel. Alteration of membranes by the formation of toxic N-Chloro amine derivatives for the
bacteria.

3. Iodine and derivatives: Aqueous solutions of potassium or sodium iodide are used.
to disinfect superficial wounds. They are not irritating. Oxidation of the constituents
and cellular and iodination of tyrosine (proteins).

4. Heavy metals and salts: Silver, mercury, copper, and zinc salts are widely used.
They block the action of bacterial proteins. In aqueous solution, metal ions
have the property of complexing with proteins and neutralizing their activities by
precipitating. Mercurochrome and silver nitrate are used as antiseptics (the
disinfection of newborns' eyes). Copper sulfate is used in disinfection of
locales and swimming pools.

5. Alcohols: Alcohols are the most commonly used disinfectants and antiseptics. They eliminate
rapidly the vegetative forms of bacteria and fungi but remain inactive on spores.
They are used as a skin disinfectant. They denature proteins and dissolve lipids.
membranous (ethanol, isopropanol)

6. Phenols and aromatic compounds: Phenol was already used in the 19th century in
surgical asepsis. Cresols, xylenols, and ortho-phenylphenol are used as
disinfectants in a hospital environment. They act by denaturing proteins and altering
cellular membranes. Their use is advantageous due to their efficiency and
their persistence over time, action is not blocked in the presence of organic matter.

A 1% phenol awareness kills most vegetative forms in 10 minutes, but the

Spores remain insensitive (5% phenol for 24 hours).

7. Aldehydes: Formaldehyde or formalin is a very effective disinfectant and sporicide. It

It can be used to achieve absolute sterility of the environment, but it is toxic due to its vapors.
Glutaraldehyde is used in hospital settings, less irritating than formaldehyde. Their main
The mode of action is the denaturation of proteins, inactivation of nucleic acids.

8. Dyes: They are used to disinfect wounds and others. Dyes alter the
membrane or act on nucleic acids. (methylene blue, malachite green, green
brilliant, gentian violet, methyl violet... etc. Several dyes exhibit an action
selective towards bacteria: Crystal violet and Brilliant green act on Gram+; Ethyl
violet acts on Bacilli and BGN.

4
 Pr Bouanane A. Industrial Hygiene L3 QHSE 2019/2020
9. Soaps and detergents: Soaps have antiseptic properties that vary depending on
species. They are used to disinfect the skin, hands, laundry... Detergents are used
to clean the equipment and surfaces. Ex: Quaternary ammoniums deteriorate the
microbial membranes.

10. Antibiotics: These are organic chemical substances produced by a small

name of microorganisms or those resulting from chemical synthesis that excrete at low doses a
toxic action towards other microorganisms. Their chemical nature and their action spectrum
determine their antibacterial effectiveness. Lanisin (preservatives), subtilin (preservatives)
tylosine, pimaricine (juice from fruits, vegetables) are used as food preservatives.
Their regulations differ depending on the countries.

11. Volatile essences and essential oils: Natural essences have a bactericidal power.
linked to the presence of phenolic compounds, alcohols and others. Essences: clove/disinfectant in
chirurgie dentaire ; Thym/antiseptique intestinal et respiratoire; Eucalyptus/antiseptique des voies
respiratory and others. The essences can be replaced by their active compound: eucalyptol,
thymol, ... sometimes used as food preservatives.

12. Other chemical agents:

- The solvents of lipids (ether) are active against certain bacteria and viruses; - Gases (oxide
ethylene) are used for the disinfection of premises and objects that cannot be sterilized by the
heat.-Propyl lactone, a liquid at room temperature, emits very active vapors, and is
used for sterilizing equipment and culture media.
Antivirals: Synthetic chemical substances capable of destroying most viruses. These
agents can be virucidal or virostatic and are classified according to their action on the target.

Tables 1 and 2 (examples of the use of chemical antimicrobials).