Industries of the food sector have made a great effort to control SARS-CoV-2 indirect transmission, through objects or surfaces, by updating cleaning and disinfection protocols previously focused on inactivating other pathogens, as well as food spoilage microorganisms. The information, although scarce at the beginning of the COVID-19 pandemic, has started to be sufficiently reliable to avoid over-conservative disinfection procedures. This work reviews the literature to propose a holistic view of the disinfection process where the decision variables, such as type and concentration of active substances, are optimised to guarantee the inactivation of SARS-CoV-2 and other usual pathogens and spoilage microorganisms while minimising possible side-effects on the environment and animal and human health.

Antimicrobial tolerance is a significant concern in the food industry, as it poses risks to food safety and public health. To overcome this challenge, synergistic combinations of antimicrobials have emerged as a potential solution. In this study, the combinations of two essential oil constituents (EOCs), namely carvacrol (CAR) and eugenol (EUG), with the quaternary ammonium compounds (QACs) benzalkonium chloride (BAC) and didecyldimethylammonium chloride (DDAC) were evaluated for their antimicrobial effects against Escherichia coli and Bacillus cereus, two common foodborne bacteria. The checkerboard assay was employed to determine the fractional inhibitory concentration index (FICI) and the fractional bactericidal concentration index (FBCI), indicating the presence of bactericidal, but not bacteriostatic, synergy in all QAC–EOC combinations. Bactericidal synergism was clearly supported by Bliss independence analysis. The bactericidal activity of the promising synergistic combinations was further validated by time–kill curves, achieving a >4-log₁₀ reduction of initial bacterial load, which is significant compared to typical industry standards. The combinations containing DDAC showed the highest efficiency, resulting in the eradication of bacterial population in less than 2–4 h. These findings emphasize the importance of considering both bacteriostatic and bactericidal effects when evaluating antimicrobial combinations and the potential of EOC–QAC combinations for sanitization and disinfection in the food industry.

Chemical effluents generated by the isolation of fish gelatin and collagen hydrolysates produced from the enzyme proteolysis of skin wastes are protein-rich substrates that could be used as nutrients in bacterial bioprocessing. In this study, the suitability of such nutrients in supporting the growth of a marine probiotic bacterium, Phaeobacter sp. DIFR 27-4, was studied. Both gelatin effluents and collagen hydrolysates were obtained from the skins of shark, tuna, salmon and turbot. The chemical composition of the substrates included the complete presence of all quantified amino acids. Low-cost marine culture media were formulated with these protein materials alongside a very low concentration of yeast extract and marine water. In batch cultures with gelatin effluents, the growth rates of the strain DIFR 27-4 were somewhat lower than those found in the control marine commercial media. In the case of the hydrolysates, the bacterial production of biomass was similar or higher than that observed in the control, and larger than that observed in the effluents. A simple evaluation of production costs in the different substrates studied indicated that around a 73–125-fold reduction can be achieved when alternative media are used, in comparison to the use of commercial marine broth.