Premium
Aerosolization as novel sanitizer delivery system to reduce food‐borne pathogens
Author(s) -
Oh S.W.,
Gray P.M.,
Dougherty R.H.,
Kang D.H.
Publication year - 2005
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.2005.01711.x
Subject(s) - aerosolization , hand sanitizer , food delivery , biology , delivery system , microbiology and biotechnology , food science , business , anatomy , inhalation , marketing , pharmacology
Abstract Aims: As a preliminary experiment on new sanitizer delivery tools, the efficacy of aerosolized sanitizer on food‐borne pathogens was investigated in larger model chamber system. Methods: Peroxyacetic acid and hydrogen peroxide were aerosolized in a model system against artificially inoculated target micro‐organisms on laboratory media. Cultures of four different food‐borne pathogens were inoculated and affixed onto three different heights (bottom, wall and ceiling), and three different orientations (face‐down, vertical and face‐down) inside a commercial semi‐trailer cabinet (14·6 × 2·6 × 2·8 m). Sanitizer was aerosolized into 2 μ m droplet size fog and treated for 1 h at ambient temperature. Results: Populations of Bacillus cereus , Listeria innocua , Staphylococcus aureus , and Salmonella typhimurium were reduced by an average of 3·09, 7·69, 6·93 and 8·18 log units per plate respectively. Interestingly, L. innocua , Staph. aureus , and Salm. typhimurium showed statistically not different ( P ≥ 0·05) reduction patterns relative to height and orientation that were never expected in a spraying system. Conclusions: Aerosolized sanitizers diffuse like gaseous sanitizers. Significance and Impact of the Study: Aerosolization has great potential for use in commercial applications.