Investigation of the minimum bactericidal concentration of acid detergent “Milkodez” on the test culture of microorganisms

Abstract

The main task of the dairy industry is the production of raw milk, the quality of which depends on the degree of bacterial background of milk and is achieved only if the regular cleaning and disinfection of milking equipment, dairy equipment. Milk is a good nutrient for microorganisms. The safety of milk that is obtained in dairy complexes provides for acceptable standards in its composition of any chemical, physical or biological substances that pose a potential threat to human health. The largest share of the listed factors belongs to microbiological contamination. The purpose of the work was to investigate the minimum bactericidal concentration of the acid detergent “Milkodez” on the test culture of microorganisms: S. aureus ATCC 25923, E. coli 055K59 No. 3912/41, P. aeruginosa 27/99. The study found that the acid “Milkodez” has bactericidal activity on the S. aureus culture test at dilution of a disinfectant 1: 268.8 and less and an active substance concentration of 0.371% or more at exposure of 2 minutes, for breeding 1:376, 5 and less (concentration of the active substance 0.265% and more) at exposure of 5 minutes and at dilution 1:1466.3 and less and a concentration of 0.0691% or more for 15 minutes. Minimal bactericidal concentration of the acid “Milkodez” on the test of E. coli culture at an exposure of 2 minutes amounted to 0.134%, at an exposure of 5 minutes. – 0.0493% and 15 minutes – 0.0352%. When the concentration of the agent is 0.012856% or more and its dilution is 1:7778.4 and less, throughout all investigated time ranges, there is no growth of the test culture P. aeruginosa. The use of the product at a temperature of 70 ± 5 °C allowed to inhibit the golden staphylococci at the concentration of the solution of the drug 0.371% for 2 minutes of action and 0.265% and 0.0691% – respectively within 5 and 15 minutes. At the same time, at the temperature of the solution of the Milkodez solution 70 ± 5 °C, the death of the E. coli was observed at the concentration of the acidic substance 0.0352%, 0.0493% and 0.134%, respectively, for 2, 5 and 15 minutes. The increase in the temperature of the solution from 20 ± 5 °C to 70 ± 5 °C resulted in the death of P. aeruginosa bacteria at a concentration of 0.01285% in all time ranges.