Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Aerosolized Sanitizers of Different Droplet Sizes on Foodborne Pathogen Reduction

  • Kim, Young-Ho (Division of Food Safety Research, Korea Food Research Institute) ;
  • Jo, Young-Jun (Division of Food Safety Research, Korea Food Research Institute) ;
  • Kim, Yun-Ji (Division of Food Safety Research, Korea Food Research Institute) ;
  • Koo, Min-Seon (Division of Food Safety Research, Korea Food Research Institute) ;
  • Lee, Jong-Kyung (Department of Food and Nutrition, Hanyang Women's College) ;
  • Oh, Se-Wook (Division of Food Safety Research, Korea Food Research Institute)
  • Published : 2008.06.30
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Abstract

The diffusivity of aerosol sanitizers may be determined by the weight and droplet size of the aerosol. To test the effects of droplet size, 2 types of aerosol sanitizers were prepared using different ultrasonic nebulizer frequencies (1.6 and 2.4 MHz) and their reduction activities were determined against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium. A sodium hypochlorite aerosol was treated for 10, 30, or 60 min in a model aerosol cabinet. When the aerosol prepared by nebulizing at 1.6 MHz was treated for 30 min, a 0.2 log reduction was observed in E. coli O157:H7 and 0.3 log reductions were exhibited in L. monocytogenes and S. typhimurium, respectively. After 60 min, the 3 pathogens were reduced by 1.7, 0.6, and 0.8 log units, respectively. However, when the aerosol prepared by nubulizing at 2.4 MHz was treated, the microbes presented 1.6, 0.5, and 0.6 log reductions at 30 min, and 1.8, 0.9, and 1.1 log reductions at 60 min of treatment, respectively.

Keywords

References

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