This study investigated the efficacy of sanitized ice for the reduction of bacteria in the water collected from the ice that melted during storage of whole and filleted Tilapia fish. Also, bacterial reductions on the fish fillets were investigated. The sanitized ice was prepared by freezing solutions of PRO-SAN (an organic acid formulation) and neutral electrolyzed water (NEW). For the whole fish study, the survival of the natural microflora was determined from the water of the melted ice prepared with PRO-SAN and tap water. These water samples were collected during an 8 h storage period. For the fish fillet study, samples were inoculated with Escherichia coli K12, Listeria innocua, and Pseudomonas putida then stored on crushed sanitized ice. The efficacies of these were tested by enumerating each bacterial species on the fish fillet and in the water samples at 12 and 24 h intervals for 72 h, respectively. Results showed that each bacterial population was reduced during the test. However, a bacterial reduction of < 1 log CFU was obtained for the fillet samples. A maximum of approximately 2 log CFU and > 3 log CFU reductions were obtained in the waters sampled after the storage of whole fish and the fillets, respectively. These reductions were significantly (P < 0.05) higher in the water from sanitized ice when compared with the water from the unsanitized melted ice. These results showed that the organic acid formulation and NEW considerably reduced the bacterial numbers in the melted ice and thus reduced the potential for cross-contamination.
Six commonly used dairy and food plant sanitizers were evaluated against Salmonella typhimurium and Listeria monocytogenes. Of these six, two were acid anionic sanitizers, one contained a quaternary ammonium compound, one was based on active iodine, and two contained active chlorine. Of the last two, one contained hypochlorite and the other contained active chlorine in organic form. The chlorine-based sanitizers were effective at 100 ppm of available chlorine against both these organisms. The sanitizer containing iodine was effective at 12.5 and 25 ppm titratable iodine against L. monocytogenes and S. typhimurium, respectively. The acid anionic sanitizers were effective at 200 ppm of active agent against both the bacteria, and the quaternary ammonium-based sanitizer was effective at 100 and 200 ppm of active compound against L. monocytogenes and S. typhimurium, respectively. The sanitizer containing iodine at 12.5 and 25 ppm of titratable iodine showed activity equivalent to 50 and 200 ppm of available chlorine, respectively, against L. monocytogenes and 100 and 200 ppm of available chlorine, respectively, against S. typhimurium.
Acid anionic sanitizers for treatment of fruits and vegetables were prepared using ingredients generally recognized as safe by the U.S. Food and Drug Administration or anionic surfactants and organic acid food additives. They met the regulatory definition as sanitizers by showing bactericidal efficacy of 99.999% in 30 s against Staphylococcus aureus ATCC 6538 and Escherichia coli ATCC 11229. These sanitizers showed a broad spectrum of microbicidal activity against both gram-positive and gram-negative bacteria. Antibiotic-sensitive and resistant strains of Listeria monocytogenes and Salmonella typhimurium were equally susceptible to these sanitizers. The acid anionic sanitizers showed microbicidal efficacy equal to that of hypochlorite against Aeromonas hydrophila, E. coli O157:H7, L. monocytogenes, Pseudomonas aeruginosa, S. typhimurium, and S. aureus. Unlike most other sanitizers, these agents do not covalently react with organic components of food; unlike cationic agents, they do not leave residues. The acid anionic sanitizers are prepared using stable, biodegradable, and nontoxic ingredients. Rapid microbicidal activity and the ease of storage, transportation, and use make these sanitizers an attractive alternative to hypochlorite for sanitizing fruits and vegetables.
A sanitizer was incorporated into disposable sanitary wipes that were used to eliminate microorganisms on plastic and metal surfaces. These surfaces were inoculated with strains of Bacillus subtilis OSU 494, Enterococcus faecalis OSU 48, Escherichia coli ATCC 29181, Listeria innocua ATCC 33090, Pseudomonas aeruginosa OSU 167, Salmonella enteritidis OSU 799, Staphylococcus epidermidis OSU 838), Candida albicans ATCC 10231, and Aspergillus fumigatus ATCC 10894. These inoculated surfaces were cleaned with the wipes for 5, 10, and 30 s, then organisms surviving on the cleaned surfaces and in the wipes were enumerated. Applying the sanitizing wipe to the plastic and metal surfaces reduced the viability of bacteria (> log 4 for 5 s), yeast cells (> log 5 for 10 s), and fungal spores (< log 4 for all times). The use of large pore sized or thick wipes showed better sanitizing result when compared with the use of the small pore sized and slim wipe. There were no significant differences (P > 0.05) between surviving numbers on the surface of the plastic compared with that of the metal.
The recovery of microorganisms to different fabrics was evaluated after a washing process combined with a food-grade non-oxidizing acidic formulation and low washing water temperature. Cotton, polyester and a polyester/cotton blend fabric samples were inoculated with Escherichia coli, Listeria innocua and Saccharomyces cerevisiae, then dried for 1 day. They were separately placed in a simulated fabric washer and decontaminated for 1 and 10 min with the acidic formulation at 23 °C water washing temperature. The combination of direct detecting and dilution methods was used to detect survivors on fabrics. The use of ≥ 0.1% acidic formulation in the washing process significantly increased the efficacy of the washing for all fabric samples. Microorganisms on the cotton and mixed fabric appeared to bind more strongly and were more resistant to the washing process. No viability was observed on the fabric swatches at 1 cfu/sample detection limit when the washing process was combined with 0.5% acidic formulation in the 10 min washing cycle. These findings can be used to increase the efficiency of sanitizing fabrics in an environmentally friendly way, for remove harmful microorganisms from them and reduce cross-contamination.
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