Comparison of Efficacy of Two Disinfectants Against Foodborne Staphylococcus aureus

Foodborne illness is a common public health problem. Surfaces and equipment used in food production are involved in the spread of foodborne pathogens. The aim of this study was to evaluate and compare the antimicrobial effect of Vinoxide and Sanisept against Staphylococcus aureus strains isolated from food production lines.

In this descriptive study, 110 samples were taken from various equipment and surfaces used in food workshops and local kitchens. After identification of S. aureus by microbiological tests, the antimicrobial effect of two disinfectants (Vinoxide and Sanisept) on the isolates was assessed using the dilution-neutralization test according to the protocols of Iranian National Standards No 2842 and 9899.

Of 110 collected samples, 21 (19.1%) were contaminated with S. aureus. The results showed that 19% and 38% of S. aureus isolates were able to grow after treatment with Vinoxide and Sanisept, respectively. Although Vinoxide had better bactericidal effect than Sanisept, both disinfectants could significantly reduce the number of live S. aureus isolates (P<0.05).

Sanisept and Vinoxide have significant inhibitory effects on S. aureus isolates, but due to the unpleasant odor of Vinoxide, the use of Sanisept is recommended in food industry.