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Inactivation of biofilm cells of foodborne pathogen by aerosolized sanitizers

Park, Sang-Hyun, Cheon, Ho-Lyeong, Park, Ki-Hwan, Chung, Myung-Sub, Choi, Sang Ho, Ryu, Sangryeol, Kang, Dong-Hyun
International journal of food microbiology 2012 v.154 no.3 pp. 130-134
stainless steel, detection limit, sanitizers, biofilm, poly(vinyl chloride), sodium hypochlorite, Salmonella Typhimurium, food industry, food pathogens, Listeria monocytogenes, Escherichia coli O157, peracetic acid
The objective of this study was to determine the effect of aerosolized sanitizers on the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes biofilms. Biofilms were formed on a stainless steel and polyvinyl chloride (PVC) coupon by using a mixture of three strains each of three foodborne pathogens. Six day old biofilms on stainless steel and PVC coupons were treated with aerosolized sodium hypochlorite (SHC; 100ppm) and peracetic acid (100, 200, and 400ppm) in a model cabinet for 5, 10, 30, and 50min. Treatment with 100ppm PAA was more effective than the same concentration of SHC with increasing treatment time. Exposure to 100ppm SHC and PAA for 50min significantly (p<0.05) reduced biofilm cells of three foodborne pathogens (0.50 to 3.63log CFU/coupon and 2.83 to more than 5.78log CFU/coupon, respectively) compared to the control treatment. Exposure to 200 and 400ppm PAA was more effective in reducing biofilm cells. Biofilm cells were reduced to below the detection limit (1.48log CFU/coupon) between 10 and 30min of exposure. The results of this study suggest that aerosolized sanitizers have a potential as a biofilm control method in the food industry.