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The Safe and Proper Use of Disinfectants and Sanitizers on Mushroom Farms David M. Beyer, Penn State University Joe Poppiti, Mushroom Central
Introduction Disinfectants and sanitizers are substances or mixtures of substances used to destroy or suppress the growth of harmful microorganisms such as bacteria, viruses or fungi on inanimate objects and surfaces. These products contain about 300 different active ingredients and are marketed in several formulations: sprays, liquids, concentrated powders and gases. Approximately $1 billion is spent each year on a variety of disinfectants and sanitizers. More than 8,000 disinfectants are currently registered with the U.S. Environmental Protection Agency (EPA) and sold in the marketplace. Technology for testing residuals on food today is more sophisticated and therefore higher levels of detection are possible. Whereas 10 years ago, parts per million (ppm) was normally the accepted level of detection, now parts per billion (ppb) is common. Some disinfectants and sanitizers registered for use on mushroom farms have no EPA established level of allowable tolerance for residue on the mushrooms themselves. Therefore, any residue on a mushroom is a concern for the growers and industry as a whole. This article hopes to outline what we know about disinfectants and sanitizers and how to safely and properly use them on a mushroom farm. What is a disinfectant or sanitizer? Since growers often refer to disinfectants and sanitizers interchangeably, which is understandable, let’s clarify some terms. According to Webster, disinfect is to cleanse so as to destroy or prevent the growth of disease carrying microorganisms. Therefore a disinfectant is an agent, such as heat, irradiation or chemical that disinfects by destroying, neutralizing or inhibiting the growth of diseasecarrying microorganisms. EPA further defines disinfectants as products that are used on hard inanimate surfaces and objects to destroy or irreversibly inactivate fungi and bacteria but not necessarily their spores. Disinfectant products are divided into two major types: hospital and general use. Hospital type disinfectants are the most critical to infection control and are used on medical instruments, floors, walls, bed linens
-2and other surfaces. General disinfectants are the major source of products used in households, swimming pools and water purifiers.
Sanitize is to make sanitary, as by cleaning or disinfecting and to be sanitary is to be free from elements such as filth or pathogens that endanger (mushroom) health. Sanitizers are used to reduce, but not necessarily eliminate, microorganisms from the inanimate environment to levels considered safe as determined by public health codes or regulations. Sanitizers include food contact and nonfood contact products. Sanitizing rinses for surfaces such as dishes and cooking utensils, as well as equipment and utensils found in dairies, food-processing plants and eating and drinking establishments comprise the food contact sanitizers. These products are important because they are used on sites where consumable food products are placed and stored. Nonfood contact surface sanitizers include air-handling equipment, spawning and casing equipment, bedboards, trays, floors, walls and breezeways.
Antiseptics and Germicides are used to prevent infection and decay by inhibiting the growth of microorganisms. Because these products are used in or on living humans or animals, they are considered drugs and are thus approved and regulated by the Food and Drug Administration (FDA). Germicidal products are generally more closely regulated and are not commonly used around mushroom farms. Disinfectants and sanitizers will be used interchangeably in this article. Food safety and tolerance for disinfectants or sanitizers To keep the mushroom farm healthy we use disinfectants to sanitize and disinfect areas around which the mushrooms are grown, harvested and packaged. Notice that this terminology alludes to the "cleaning of" not "control of" pathogens. Pesticides are the chemicals or biological agents used to control the growth and development of pathogens that directly attack the mushroom’s spawn growth or fruiting bodies. Often we take for granted the use of certain chemicals as common practice around a mushroom farm. Certainly we are well educated on the registration, use and safety of pesticides on a farm, however, disinfectants and sanitizers are often used without much consideration to food or worker safety. Growers need to remember that all chemicals (including disinfectants and sanitizers) have an EPA registration number and require growers to follow the details of the product’s label. Some
-3of these disinfectants and sanitizers are registered for Food Contact Surfaces (FCS) and can be used around the crop at their allowable concentrations. However, some are only registered for General Sanitation (GS) and cannot be used in anyway if the chemical can contact the mushrooms, compost or casing. Contact that is unintentional is not allowable. Inadvertent movement of these products can potentially create minute amounts of residues on the mushrooms. The objective of disinfecting is to kill both spores and mycelium of mushroom pathogens, like
Trichoderma and Verticillium, as well as human pathogens that are a potential food safety issue. In addition, the disinfecting of the farm after and between crops is to kill mushroom spores and mycelial fragments for control of virus disease, not often found on the white button mushrooms, but a potentially serious problem for Portabella and Phase III tunnel farms. It is known that mushroom viruses can be carried back into the process via surviving mushroom spores and mycelium. Some products (chlorine or some oxidizing chemical), approved for direct application because there is zero residue, are used to reduce bacterial populations on the mushrooms. What disinfectants should I use? In choosing disinfectants for use, growers must consider several factors. Location of use around the crop should be the first consideration. For cleaning harvesting equipment or anything inside the mushroom house, disinfectants should be registered for FCS. If a chemical is not registered for FCS, then the extra step of rinsing with potable water is required. The surface that is to be disinfected is important, since some chemicals cannot be applied to nonporous surfaces, such as bedboards, trays or wooden walkways. Cost is an important factor and the grower must think of not just the cost per gallon, but cost per working solution. If it takes twice as much chemical to achieve the effective concentration for the working solution, the concentrate should not cost twice as much as another chemical that requires less quantity to achieve the effective working solution.
Effectiveness is always the grower’s main concern. Data for the relative effectiveness of all the disinfectants is not readily available. Results reported are often from tests in a petri dish, not under cropping conditions. Most growers and scientist
-4realize that what works in a petri dish does not always work in real life. Part of that difference is that all disinfectants lose their effectiveness as the organic matter load increases. That is why effectiveness is related to cleanliness.
Corrosiveness of the chemical is also a consideration when sanitizing equipment. Several disinfectants are very effective, but continuous use will cause damage to metal or moving parts. A thorough rinsing of the equipment is necessary and of course that extra step is an additional cost. The cleaning and disinfecting of HVAC equipment is often dependent on how corrosive disinfectants are and whether they leave a residual that could possibly dry and then be dissipated into a room. Therefore, to be safe and avoid any possible migration of chemicals into the room, it is best to use a FCS chemical or soap and water that would not be a food safety concern. Water quality is generally not a concern, except for some of the chlorine products. Chlorine is only effective at a pH of less than 7.0. Therefore, to achieve an effective disinfecting with chlorine, the pH of the water has to be adjusted, adding an additional cost to the use of these products. Where can I use what disinfectants? Food contact surfaces are different than general sanitation (GS) areas on a mushroom farm. Disinfectants used on walls, floors and compost or casing handling equipment may not necessarily be approved for use on any FCS. Examples of FCS on a mushroom farm are casing rings, scratching tools, water equipment, baskets, lugs, tills or other mushroom packaging containers, harvesting knives, hangers, portable lights or other tools which come in contact with mushrooms or mushroom harvesters. Mechanical harvesting equipment, conveyors, sorting or packing lines or other food processing or handling equipment, e.g., slicers, mushroom washing and blanching equipment are other examples of FCS, that must be cleaned with the proper disinfectants or thoroughly rinsed with potable water after use with non-FCS chemicals. All disinfectants/sanitizers are inactivated by dirt load or organic matter loads. Therefore, for the most effective disinfecting, remove all dirt and debris before sanitizing by thoroughly brushing and cleaning all surfaces with soap or detergent and then rinsing with generous amounts of water. Disinfectants are commonly used in breezeway foot baths and the rapid increase of dirt load in
-5these baths has to be considered to insure an effective concentration is maintained. Another concern is worker safety. Only a few chemicals available can be used where nonimpervious shoes or boots are worn. Dip tanks and foot baths are often filled with some type of disinfectant. The rapid accumulation of dirt and organic matter in these containers will make the disinfectants quickly inactive. Therefore, cleaning or rinsing equipment before dipping is recommended. Any harvesting equipment must be rinsed unless an approved FCS disinfectant is used. Footbaths also raise an issue with worker safety, since only some products are registered to use ONLY with impervious (impermeable) footwear. A general rule is to ensure the proper Personal Protective Equipment (PPE) is used for each chemical.
Spawn/casing crews should use high-pressure hot water to clean their spawning equipment because some chemicals may deteriorate on the bearings or other moving parts. The casing equipment, buckets, cart, track, around the doors, the wharf area and the truck can be sprayed with phenols, quats or idodiphors, however all equipment that comes in contact with
compost or casing layer must be thoroughly well rinsed with potable water. Chlorine and several types of oxidizing agents can be used, but rinsing will prolong the life of the equipment. Some people feel that good old soap and water will work just as well. Make sure that other indirect or inadvertent contact does not occur with either the crop or food contact surfaces. Examples of this would be drift or splashing, use of an aerosol or fogging agent, intake through air ducts, etc. The most common use for disinfectants may be the sanitation of breezeways (walls, floors and doors) or picking halls. However, it is critical that all picking boxes, trays, and tills must be removed until the area is dry and all volatiles have dissipated. Potential drift may migrate to harvesting containers causing unwanted residues and product damage.
-6Aerosol application of disinfectants is allowed, however, air handling equipment must be turned off until the product dries and volatiles have dissipated. When using FCS sanitizers, air handlers may be left on to sanitize the internal coils. HVAC equipment is often a concern for carry over of disease from crop to crop. It may be a common practice on farms to clean and disinfect the coils and ducts of the air handling equipment. Although this equipment is not considered FCS, the potential for a chemical used to clean this equipment to be dissipated throughout a cropping room is a concern. Unintentional contact with mushroom compost or casing material is a concern because of the resulting inadvertent residues (possibly in only the ppb levels) that could remain on the mushroom tissue. This inadvertent contact may occur when equipment is washed and sanitized prior to daily usage. Several fruits and vegetables have some type of residual tolerance for different types of disinfectants. Unfortunately, at this time, residues for some of the disinfectants used in the mushroom industry have no tolerance established for mushrooms. Efforts by Penn State, IR4 and AMI are under way to pursue some type of "inadvertent tolerance" label for the important disinfectants used in the industry. What disinfectants are available for mushroom farms? Several groups of disinfectants are available and used around mushroom farms. We have attempted to group them into similar categories and have listed them in the table alphabetically. They are not listed by cost or effectiveness. There is a wide difference of opinion as to how tolerant these disinfectants are to organic matter, so we tried to generalize their tolerance. The only definite statement that can be made is that any organic matter load will limit the effectiveness of any
disinfecting or sanitizing chemical.
Disinfectants Available to use on Mushroom Farms Disinfectant Type
Active Ingredients
Calcium/Sodium Chlorine Hypochlorite
Example Trade
Use/Restrictions/Comments
Names HTH, Bleach, other trade names
Approved for FCS at 200 ppm, general disinfecting at 600 ppm; chlorine not tolerant OM; corrosive; inexpensive;
-7adjustment of pH is critical, chlorine is not effective unless pH is approx. 7.0 or slightly lower. Approved for FCS at 25 ppm; broad
Various Trade Iodine Based
Iodine
names, e.g:
spectrum disinfectant for general sanitation at 100 ppm. Provides little residual; may stain porous surfaces;
Rapidyne
sanitizer of choice for hospitals; midlevel cost. Mildly corrosive, different complexes and
Chlorine Dioxide – various types/levels Oxidizers
of stability
Various Trade names, e.g: Oxysan
types; the more stabilized chemical need acids to activate; effective under some OM load; approved for FCS at 100 ppm; GS 500 ppm.
Hydrogen Peroxide or
Various Trade
Hydrogen Dioxide
names, e.g: Oxidate
Unknown efficacy; initial trials suggest more effective against spores than mycelium. Unknown efficacy; corrosive, expensive;
Peracetic
labeled for FCS; check individual label
(peroxyacetic) acids
for ppm. Low residual antimicrobial
Peracetic
Active peracid
Various Trade
chemistry;
names, e.g:
Peracid chemistry is
Oxonia
activity; kills broad spectrum of microorganisms.
similar to that of the oxidizing disinfectants. Combination of: Phenols
Does not have FCS tolerance;
Various Trade names, e.g:
Tolerant of some OM load; Increasing OM load rapidly decreases effectiveness
ortho-phenylphenate (OPP) and/or some
Permisan
Use on nonporous surface only (NO WOOD); Use on A/C or other equipment
-8potassium or sodium
One-stroke
water.
based phenol derivatives
Germ Warfare Various Trade names, e.g:
Quaternary
Quaternary Ammonia
Ammonium
Chlorides
requires thorough rinsing with potable
Verticide, PermQuat
Clings to substances. Stable under low OM tolerances; does not easily dissipate.
SantiQuat
Stabilized Formaldehyde
Hydroxymethyl-n-
Various Trade
propanediol,
names, e.g:
formaldehyde, and
Lysofume
Broad spectrum, noncorrosive,
dimethyl benzyl ammonia chloride Copper-8Wood
Quinolinolate
Preservatives Propiconazole
DCR Approved for wood surfaces between
PQ-57
crops, prior to filling.
Safetray
FCS = food contact surfaces; GS = general sanitation; OM = organic matter What do labels tell us? Some sanitizers and disinfectants are labeled only for use on hard, nonporous surfaces; this does not include, for example, any wood surface. Reading a label is the one way to obtain information on how to use a given product. However, directions for use on labels can be somewhat misleading. Even if a label for a non-FCS chemical, such as a phenol, suggests that it can be used on inside walls, floors of a mushroom house, breezeways and track alleys before spawning or on spawning and casing equipment and then also tells us to apply only to surfaces that do not come in contact with compost, casing or crop —the grower has to use common sense and apply these non-FCS disinfectants carefully and MUST thoroughly rinse all surfaces with potable water prior to contact with any crop, compost or casing. Is it realistic to assume that one can spray disinfectants inside a
-9mushroom house and not have some splash onto a porous surface or compost before spawning? Although labels are a good source of direction on how to use a chemical, the warning and limits on a label supercede any suggested application. With any application it is important to remember that unintentional but secondary contact is not tolerable. Growers should read the disinfectants and sanitizer labels to know the percent active ingredient. Different brands of the same generic compound may have various percent active ingredients. Often, the percent active ingredient or ppm for final, terminal sanitation is much lower for FCS compared to that for general sanitation of walls, floors and equipment. The higher acceptable ppm is with non-FCS disinfectants. EPA regulation of disinfectants and sanitizers EPA registers and regulates antimicrobial pesticides under the Federal Insecticide, Fungicide and Rodenticide Act (FIFRA). To obtain registration, manufacturers of disinfectants or sanitizers must meet the basic standards, the foremost being: 1) that the product will not cause unreasonable adverse effects to human health or the environment, and 2) that product labeling and composition comply with the requirements of FIFRA. Moreover, manufacturers are required to submit to EPA detailed and specific information concerning the chemical composition of their product; effectiveness data to document their claims against specific microorganisms and to support the directions for use provided in labeling; labeling that reflects the required elements for safe and effective use; and toxicology data to document any hazards associated with use of the product. Recently, some concern has emerged regarding whether public health products used to kill microorganisms pathogenic to man on inanimate surfaces and objects in hospitals, schools, restaurants, and homes work as claimed on the label. The private and public sector communities, including competitor registrants, have made the Agency aware of disinfectants which may be ineffective. EPA has responded to this situation by developing a comprehensive strategy to improve the regulation of antimicrobial pesticides. EPA is attempting to improve communications with the public, all levels of government, academia, user communities, industry, health professionals, trade organizations and independent testing groups. Also, EPA has committed funds to ensure that the tests used to demonstrate the efficacy of antimicrobial products are reliable and reproducible; is in the process of developing a complaint system to handle concerns regarding ineffective products; amplified internal controls to ensure the integrity of data submitted by
- 10 registrants; and is currently publishing a quarterly newsletter designed to educate the general public about the status and direction of the regulation of disinfectants and sanitizers. References and Suggested Reading Lelley, J. 1987. Disinfectants in Mushroom Farming- possibilities and limits. The Mushroom Journal. June; pp 7-11. Wuest, P. J. 1990. Sanitation and hygiene at a mushroom farm. Mushroom News: April 1990. pp 23-25. Proper Uses/Recommendations Web sites: http://mushgrowinfo.cas.psu.edu