■ Understanding the effects of disinfectants and threats to global health .
■ SOME DISINFECTANTS:
• IODOPHORS, •HALOGENATED HYDROCARBON ACIDS, •PERACETIC ACID, •QUATERNARY AMMONIUM COMPOUNDS AND AMPHOTENSIDES, •BIGUANIDES •FORMALDEHYDE.

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DISINFECTANTS.
STUDY shows that the use of the ultraviolet rays (UV) and radioactive radiation for germ reduction in food is prohibited in the Federal Republic of Germany. Heat sterilisation may cause a deterioration in the quality of the product. However, Chemical disinfection standout as the only alternative available.

METHODS OF STERILISATION.
Years back, the discussion on toxicity of disinfectants has gained new impetus after traces of monobromoacetic acid were detected in 50% of all beers examined. To guarantee the minimum shelf life of food , it’s vital to reduce harmful microorganisms as far as possible or to products free of spoilage organisms. This can be achieved basically with the help of physical and chemical processes. As a general principle , high-energy ultraviolet and radioactive rays must be avoided in food products. Thermal energy (heat sterilisation ) , like the aforementioned rays might cause substantial changes in food. All these processes may lead to the formation of a great number of bye-products from natural ingredients of food, with no reliable data on their toxicity. Thus chemical disinfection is the only remaining alternative for destroying spoilage organisms.

TOXICOLOGICAL ASSESSMENT
Toxicologically , products differ by several orders of magnitude viz: some manufacturers sell highly toxic mixtures while others make major efforts to supply biologically degradable products with a reduced toxicity. In recent times , highly effective products became available to the food processing industry, complying with stringent Swiss Toxic Substances Law, American and European laws.

BIOACCUMULATION FACTOR
Things become somewhat more complicated when long term effects are also taken into consideration. Human and animal organs maybe damaged in the long term by various ‘mechanisms’.
Repeated exposure to low concentration can lead to a sensibilisation (allergy). In addition if the human systems lacks suitable biological degradation mechanism , accumulation may occur in certain organs eg heavy metals in kidney and liver; halogenated hydrocarbons, DDT,dioxin in the fatty tissues.
The likelihood of this occurring can be estimated using the BIOACCUMULATION factor or BIOCONCENTRATION factor (BCF) which indicates the ratio of a chemical substances in test animal (fish,mussel )to the concentration in the ambient aqueous medium in the steady state.

CHRONIC TOXICITY
When disinfectants are used in such a sensitive area as the food processing sector, chronic toxicity of chemicals and mixtures has to be very carefully assessed. The “no observed efficient level” may be used for comparative purposes, this is the highest concentration or dose at which no toxic effect is observed in a group of test animals of one species. However, another different type of organ damage may occur if reagents not only damage protoplastic structures of animal (human) cells but also affect the cell nucleus. This may lead to changes such as:
□ Mutagenic ones = damaging the genetic constitution.
□ Tetratogenic ones = causing malfunctions.
□ Carcinogenic ones = causing cancer.

DISINFECTANTS IN FOOD PROCESSING.
In the food processing industry, only a limited number of raw materials are suitable for use as disinfectants. In practice , use is made of products or mixtures of acidic or neutral quaternary ammonium and amphoteric compounds, biguanides, chlorine, iodine, bromine as a compound of sulphuric and phosphoric acid, peracetic acid and hydrogen peroxide, formaldehyde and aldehydic substances.
As chloride or chloride containing substances are used practically exclusively in the bottle washer.

IODOPHORS
The use of IODOPHORS years back en vogue , is at present decreasing drastically due to the formation of deposits on parts of the plant, causing massive disruption. Diffusion of the IODOPHORS in the tank lining and resulting danger of IODOPHENOL formation was another major drawback. In addition, some incidences of over sensitivity ( allergy )were observed in some staff members.

HALOGENATED HYDROCARBON ACIDS.
The halo acids, particularly monochloro and monobromoacetic acid are mostly used in practice. They allow extremely long storage periods and are reasonably priced.Although partly ignored is the fact that an adaptation occurs gradually in yeast and lactic acid bacteria and that some strains become increasingly more resistant.
As the said compounds are extremely toxic great care is necessary to ensure that sufficiently long rinsing periods are observed to guarantee that no traces of the substances are allowed into the beverage.

PERACETIC ACID.
This may be seen as a value for money alternative. It has very good microbicide properties and is also suitable for difficult to destroy sporiferious agents. It’s highly water soluble and can be rinsed off easily. When decomposition sets in, no Toxicologically objectionable substances are formed. However, these definite advantages are regrettably offset by a number of serious disadvantages.
• Its good microbicide properties can only be guaranteed when a predetermined active concentration is achieved, factors of a most divergent nature such as temperature, pH value and the catalytic influence of heavy metals can inactive the product. It is often overlooked that peroxides can participate in extremely dangerous and partly explosive reactions with a great many substances — eg. Acetone, ethanol, formic acid, acetaldehyde, glycerin, metal ions, caustic soda etc .
□ Furthermore , peroxides attack the skin and reach down to the subcutaneous fatty tissues, causing necroses which are difficult to heal. A number of organic derivatives tested in -vitro situations showed mutagenic effects. They have also caused tumours in some animal experiments.

QUATERNARY AMMONIUM COMPOUNDS AND AMPHOTENSIDES
Both of the above are grouped together as they have similar spectrum of activity. They have in part very good disinfectant properties and are in reduce toxicity category but have the serious disadvantage – adhering tightly to the surface and very difficult to remove, even with extensive rinsing. Therefore it has to be assumed in principle that food/drinks comes in contact with these additives. The Ames test revealed no mutagenic properties.

BIGUANIDES
These are member of the group of surfactants and have been used for disinfection of the mucous membranes for years. However, in practice , these substances also tend to form deposit ; the bacteriological spectrum of activity is extremely narrow.biguanides are often used in combination with strong acids.

FORMALDEHYDE.
Formaldehyde is a gas with good water solubility , This is a disinfectant which is universally applicable. It’s uses has a broad spectrum of activities against includes skin and mucuous membranes disinfectants eg. In gargling solution as well as commercially for space and area disinfection. It has a broad spectrum of activities against bacteria, mycobacteria, fungi, virus and bacteria spores. Its effectiveness is hardly influence by protein and similar substances and it is largely pH independent.
• Recently, increasing number of uses at home and abroad have reverted to formaldehyde as very satisfactory disinfection can be achieved with 1-2% solutions.
• In January 1986, World Health Organisation ( WHO ) decided that formaldehyde be removed from the list of substances suspected as being Carcinogenous.
For a number of years , mixtures of formaldehyde, glyoxal and glutaric dialdehyde have been used in disinfectants in the field of human medicine.

……to be continued.

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