The Effect of Vapor and Nanosil on Microbial Contamination in Ice Cream Making Machines

Abstract

Introduction: The aim of the study was to compare the effect of vapor and nanosil on microbial contamination of traditional ice cream equipments.

Methods: In this study, microbial load of equipments has been measured at first. Then, vapor and nanosil has been contacted with internal surfaces of the equipments for 5, 15 and 30 minutes. After each disinfection action, samples has been taken and cultured in controlled condition. The results have been entered into SPSS software and using two-way annova and Tukey statistical analysis. Finally, the effects of two disinfectants on microbial contamination removal have been compared.

Results: In this study, vapor resulted in the highest removal rate of total microbial load including: Coliforms and E.coli at lowest contact time (5 minutes). Also, the results showed that the removal rate of microbial load increase with the increase of contact time with nanosil (2 and 6%). Statisitical analysis showed that there are significant differences between removal rate at 5 and 15 minutes (P≤0.01) and at 5 and 30 minutes (P≤0.006). There are no significant difference between 15 and 30 minutes (P≤0.21) with nanosil 2 and 6%.

Conclusion: Both disinfectants have have excellent ability to remove total microbial load microbial load, moreover vapor needs lesser time for removal than nanosil (2 and 6%).