Enhanced bactericidal action of acidified sodium chlorite caused by the saturation of reactants

Abstract

Aims: Factors affecting the antibacterial action of acidified sodium chlorite (ASC), a widely used disinfectant, have not been determined. This study investigated the significant factors suggesting efficient production method to maximize bactericidal action of ASC. Methods and Results: The effects of (i) preparation procedures (total three methods); (ii) initial concentrations of reactants: sodium chlorite (SC) and citric acid (CTA) (up to maximum solubility of each reactant) and (iii) final pH values (3Á0 and 2Á5) to the bactericidal action of ASC were investigated with a fixed final concentration of SC (10 ppm) using various foodborne pathogens (Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium and Staphylococcus aureus). The antimicrobial compounds produced and the bactericidal effects depended on the preparation procedure and the initial concentrations of the reactants. The ASC prepared by premixing highly concentrated reactants (in particular > 40%) followed by dilution (dilution after reaction, DAR) was more effective in inactivating foodborne pathogens, and it produced higher antimicrobial compound (Cl 2 and ClO 2 ) yields than the other procedures. A 5-min treatment with ASC, produced using the other procedures, resulted in a reduction of < 3Á5 log CFU ml À1 (Gram positive = 0Á18-0Á78;Gram negative = 0Á03-3Á49 log CFU ml À1 ), whereas ASC produced with the DAR procedure using the saturated reactants completely inactivated all of the test pathogens within 5 min without recovery (initial concentration = 6Á94-7Á08 log CFU ml À1 ). Conclusion: The ASC production with the DAR procedure using the saturated reactants maximizes both the antimicrobial compound yields and bactericidal effects of the ASC solutions. Significance and Impact of the Study: This study will contribute to increase the efficiency of ASC treatments for disinfections reducing the effective SC concentrations for industrial use.

Potential bio-activity of whey fermented extract as sanitizer of organic grown lettuce

“…After 24 h there are already significant reductions on ENT counts, between lettuces washed with solutions of whey and water, and in the following days, although not significantly, they are smaller (Table 5). Nevertheless, no significant differences between all sanitizing solutions and water were found on the 7th day and sodium hypochlorite showed a reduced efficiency to control these Gram negative bacteria, which is in agreement with the reports observed in industry (Kim, Park, & Rhee, 2014).…”

Transcriptomic response of Campylobacter jejuni following exposure to acidified sodium chlorite

“…These results were supported by time-kill and inactivation experiments, which showed that irrespective of exposure time and concentration, the culturability of the C. jejuni isolates was completely inhibited by low concentrations of ASC. Our results are in agreement with a previous investigation where foodborne pathogens exposed to 10 ppm of ASC were not resuscitated 24 . A similar kinetic has also been observed for the inactivation of Salmonella Typhimurium following exposure to 10 ppm ASC at pH 2.5 24 .…”

“…Our results are in agreement with a previous investigation where foodborne pathogens exposed to 10 ppm of ASC were not resuscitated 24 . A similar kinetic has also been observed for the inactivation of Salmonella Typhimurium following exposure to 10 ppm ASC at pH 2.5 24 .…”

Effects of the Ophthalmic Additive Mannitol on Antimicrobial Activity and Corneal Toxicity of Various Preservatives

“…Longer carbon lengths have been shown to reduce cytotoxicity. 8,9) Furthermore, SC penetrates bacterial cells and stops gene activity by reacting with nucleotide sulfhydryls, sulfides, and disulfides to disrupt protein synthesis, resulting in strong bactericidal effects. 10) ZC increases the production of hydrogen peroxide, which contributes to its antimicrobial activity.…”