Volume 12, Issue 5 (8-2014)
Nursing and Midwifery Journal 2014, 12(5): 329-339 |
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gholami F, Nejatzadeh F, Hajimala F, Nilufari N, Kakallahpur C. SURVEY AND COMPARISON EFFICACY OF ALKYL DIMETHYLBENZYL AMMONIUM CHLORIDE AND BENZALKONIUM CHLORIDE AND CHLORINE IN REDUCING OF MICROBIAL LOAD OF LETTUCE. Nursing and Midwifery Journal 2014; 12 (5) :329-339
URL: http://unmf.umsu.ac.ir/article-1-1303-en.html
URL: http://unmf.umsu.ac.ir/article-1-1303-en.html
Fathollah Gholami * 
1, Fatemeh Nejatzadeh2 , Faegh Hajimala3 , Nazila Nilufari3 , Chiman Kakallahpur3
1, Fatemeh Nejatzadeh2 , Faegh Hajimala3 , Nazila Nilufari3 , Chiman Kakallahpur3
1- Social Determinants of Health Research Center and Environmental Health Engineering, School of Health, Urmia University of Medical Science , gholami_b_f@yahoo.com
2- Department of Horticulture, Faculty of Agriculture, Khoy Branch, Islamic Azad University, Khoy, Iran
3- B.Sc. Student, Environmental Health Engineering, School of Health, Urmia University of Medical Science
2- Department of Horticulture, Faculty of Agriculture, Khoy Branch, Islamic Azad University, Khoy, Iran
3- B.Sc. Student, Environmental Health Engineering, School of Health, Urmia University of Medical Science
Abstract: (11345 Views)
Abstract
Background &Aims: Because of application human and animal manure, polluted water and contact of animals in farms, Fruits and vegetables generally are contaminated with patogens. So, to removal of these contaminants, vegetables must be decontaminated before used. In this study, efficacy of two widely used disinfectants (Alkyl Dimethylbenzyl Ammonium Chloride and Benzalkonium chloride) in reduction of microbial load of lettuce were studied and also we comprise these to chlorine in the form of Calcium hypochlorite in order to reassure the people that used these disinfectants. Materials & Methods: In the present study, we determined the microbial load reduction in four steps of sanitizing and disinfection of lettuce obtained from market in Urmia (application of Alkyl Dimethylbenzyl Ammonium Chloride and Benzalkonium chloride and chlorine) and we used Most Probable Number of coliform (MPN) index to determined efficiency of washing and disinfection in reduction of microbial load. Results: Results of this study show that, average initial levels of total coliform in lettuce obtained from market in Urmia samples were 3.557 log10 CFU/g. After disinfection of lettuce according to the protocol of Iranian Ministry of Health, at step of completely washed in water after cleaning average levels of total coliform were decreased to 3.35 log10 CFU/g and at step of washing with detergent, total coliform reduced to 2.07 log10 CFU/g. At step of disinfection with chlorin, initial microbil load decreased to 0.9 log10 CFU/g and Benzalkonium chloride caused decreased initial microbial load to 1.8 log10 CFU/g and Alkyl Dimethylbenzyl Ammonium Chloride caused decreased initial microbial load to 1.6 log10 CFU/g. Conclusion: Chlorin is an effective disinfectant in disinfection of lettuce that caused decrased 2.6 log10 CFU/g of colifrm at lettuce, and have beter efficiency than other two commertial disinfectants.
Address: School of Health, Urmia University of Medical Science
Tel: (+98)4412752311 Email: fgholami@umsu.ac.ir
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