3 replies to this topic

[Darior]

I was wondering.. in food industry when we are cleaning surfaces we usually use cleaning agents and disinfectants which generally destroy most microorganism, both pathogen and non-pathogen nonselectivly. So if there are residues of food left on cleaned surfaces pathogen microorganisms can, if they get on that residue grow freely since non-pathogens are reduced/destroyed and cannot inhibit growth of pathogens. So my question is: would it make sense to add specific non-pathogen microorganisms to cleaning agents (or to spray them on the surface after cleaning) which would inoculate any food residues on the surfaces and hence inhibit/slow down the growth of pathogen microorganisms?

Regards,
Dario

['Femi Stephen]

Hi,

I understand your concern and in theory may work, but we have to think of the effect in the future. There may be transfers of virulent cmpounds between the pathogenic and non pathogenic organism and can in the future cause the rise in a new pathogenic organism. Although it's a long shot but it's something I think it's worth concedering

[Ken]

No it does not make sense. Simple answer is that you can only disinfect a clean surface - you must remove the food residues and then you can disinfect the surfaces.

[YFoodSafety]

Dear Dario
- first of all we should evaluate the effectiveness of existed cleaning and disinfection procedures (by monitoring, microbial swabbing, ..). If there is any deviation or NC, then we can review this program; modify the methods, alternate the detergents or disinfection, training of workers and .....etc. The use of competitive MOS to control the possible risk of food contact surfaces pathogens need more research and investigation work.
Regards,
Youssef