Table 2.4 Disinfecting agents for the disinfection of vegetables (Angela M.

Fraser, 2003) Disinfecting agent

Chlorine

Description
Chlorine and its compounds combine indiscriminately with any and all protein and protoplasm. The mode of bacterial action is the reaction of chlorine with certain oxidizable groups in vital enzyme systems. -

Advantages [+] and Disadvantages [-]

[+2] Effective against a wide variety of microorganisms [+2] Not affected by water hardness [+2] Non-staining [+2] Generally inexpensive [+1] Non-film forming [-2] Organic matter causes a quick reduction in bactericidal effectiveness [-2] Effectiveness decreases as pH increases [-1] Corrosive and irritating to skin Net rating: +4 [+2] Rapid bacterial action in acid pH range in cold or hard water [+2] Less affected by organic matter [+1] non corrosive and non-irritating to skin [+2] generally free spot drying [-2] slow acting at pH 7.0 and above [-2] less effective against bacterial spores [-2] may stain some plastics and porous surfaces [-1] relatively expensive Net rating: 0 [+1] Non-corrosive and non-irritating to skin [+2] Relatively stable in the presence of organic matter [+2] Active over a wide pH range [-2] Not compatible with hard water and most detergents [-2] Selective in inhibition of various types of organisms [-2] Requires higher concentration for action [-1] Relatively expensive Net rating: -2

Iodophors

Iodophors are soluble complexes of iodine combined usually with nonionic surface-active agents, loosely bound.

Quaternary Ammonium compounds

Compounds that are synthetic surfaces-action agents. The mechanism of germicidal action is associated with enzyme inhibition and leakage of cell constituents.

It is apparent in Table 2.4 that chlorine is the best disinfectant among the three disinfecting agents. Hence, chlorine is the disinfectant of choice.

Disinfection The primary reason for disinfection procedures is to destroy disease causing organisms which may be present in a substance. Disinfection procedures may prevent food spoilage or prevent the interference of microorganisms in various industrial processes which depend on pure cultures. There are several chemicals known to inhibit the growth of microorganisms but many of these chemicals are not suitable for use on food-contact surfaces because they may corrode, stain and leave a film on the surface. Others may be highly toxic or too expensive for practical use. The three commonly used disinfectants for food contact are chlorine, iodophors and quaternary ammonium compounds.

References
Angela M. Fraser, P. (2003). cleaning and sanitizing. food safety , 6.