• Journal of Food Hygiene and Safety
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• v.23 no.4
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• pp.291-296
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• 2008

The study was undertaken to provide information on the efficacy of sanitizers against bacteria with and without organic road dried on to food contact surfaces using the surface test method which EU and USA are currently implementing as one of their official test methods. Escherochia coli ATCC 10536 or Staphylococcus aureus ATCC 6538 was inoculated on to food contact surfaces, such as stainless steel, polypropylene, and silicon, which was then treated with benzalkonium chloride, sodium hypochlorite, or ethanol as a sanitizer for 5minutes at $20^{\circ}C$. Results indicated that the type of surface had little affected the efficacy of various sanitizers. In addition, 200 ppm of benzalkonium chloride or 200 ppm of sodium hypochlorite showed no definite reduction of bacterial populations in the present of organic load, while 40% ethanol showed reduction to $4\;cfu\;\log_{10}$/carrier or more in viable count in the organic load.

• Food Science and Preservation
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• v.24 no.6
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• pp.827-833
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• 2017

This study was investigated the effects of various commercial sanitizers on microbial characteristics in fresh-cut iceberg lettuce during storage. For screening sanitizer, lettuce was cut and dipped in chlorine water ($0.2ml{\cdot}L^{-1}$), solution of organic acids such as ascorbic acid, citric acid, acetic acid, mixture of ascorbic acid and acetic acid (1-6%), and solutions of commercial sanitizers such as Formula 4$^{TM}$ (1,3,4%), Fresh produce wash$^{TM}$ (1,3,4%), Cleancol$^{TM}$ (1%), Chitochol$^{TM}$ (1%) and Natural Ca$^{TM}$ (0.1%) for 3 min, respectively. Washing lettuce with selected sanitizers resulted in reduction of aerobic bacteria of more than 2 log CFU/g. Initial pH of lettuce was related with the pH of sanitizers. pH ranged from 4.7 to 6.1 in Formula 4 (4%, pH 1.7) and Natural Ca (0.1%, pH 12.0), respectively. Chlorine water showed consistent and significant inhibition effect in all of microorganisms except total coliform. Over 3% of Formula 4 and Fresh produce wash were found to have high bactericidal activity among sanitizers. The sanitizers of chlorine water, Fresh produce wash, Chitochol and Natural Ca were effective in reducing yeast and mould populations. As coliform and E. coli, Formula 4 (4%) showed the highest bactericidal activity. The bactericidal effect of commercial sanitizers during storage varied with the kinds and concentrations of tested sanitizers. Although inhibition effect was not showed during storage, these results suggest that commercial sanitizers could be an alternative to chlorine for washing fresh-cut produce.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.479-486
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• 2010

Tolerance against heat, sanitizers, and antibiotics of 112 Cronobacter isolates classified by desiccation was determined to permit effective biocontrol in powdered foods. The isolates were classified into three groups: dry-tolerant (n=37), dry-sensitive (n=7), and dry-intermediate (n=68). The strains that were highly tolerant to drying also showed high heat tolerance that they seemed to have high tolerance to heat after dry stress in powdered foods like infant formula. Sodium hypochlorite and benzalkonium chloride concentrations necessary to achieve a 5-log reduction in viable counts (CFU/mL) were 15-25 ppm and 5-15 ppm, respectively. However, there was little difference of the efficacy of these sanitizers between dry-sensitive and -tolerant strains for planktonic cells suspended in 3% albumin. The minimal inhibition concentration (MIC) of $\beta$-lactam ampicillin was 64-128 ppm for 90% of the strains. The isolates were consistently sensitive to kanamycin and naldixic acid (MIC=4 ppm). Dry-tolerant strains displayed more antibiotic resistance than dry-sensitive strains. The results indicate that dry-tolerant Cronobacter isolates often possess heat and antibiotic resistance, indicated the need for potent sterilization treatments of powdered foods.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.664-668
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• 2008

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.

• Journal of the Korean Society of Visualization
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• v.15 no.2
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• pp.26-32
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• 2017

Hypochlorous acid(HOCl) is a chemical that is a safe sanitizer and disinfectant approved by the Food and Drug Administration as a food additive, exhibiting strong sterilizing power with low effective chlorine concentration of pH 5.0-6.5 and effective chlorine concentration 10-80 ppm. To apply to fishery industries, we develope the HOCl ice for store or delivery of fishery products. However when HOCl is being frozen, the contained HOCl are expelled out from the ice due to the molecular structures of ice; there is no space to contain HOCl inside. To increase chlorine containing amount in ice, we develop the alginate particles containing HOCl which is bio comparable since alginate is a natural polymer extracted from the brown algae and it is widely used for drug delivery and containing substances, etc. We produce HOCl with water as base solution suppressing osmotic flow from fishery products, and mix it with the developed alginate particles and made HOCl-alginate ice and checked the remaining amount of HOCl. We measure the change of pH and chlorine concentration optimizing the best concentration of alginate particles. Finally, we produce the alginate particle HOCl ices with respect to the alginate's optimal concentration.

• Journal of Microbiology and Biotechnology
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• v.20 no.2
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• pp.363-369
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• 2010

This study was conducted to investigate the effects of different sanitizers and contact times on storage quality and microbial growth in fresh-cut broccoli. Fresh broccoli samples were cut into small pieces, washed each for 90 s and 180 s in normal tap water (TW), $100\;{\mu}/l$ chlorinated water (CL, pH 7), electrolyzed water (EW, pH 7.2) containing $100\;{\mu}/l$ free chlorine, or $2\;{\mu}/l$ ozonated water ($O_3$). Then, samples were packaged in 30-${\mu}m$ polyethylene bags and stored at $5^{\circ}C$ for 9 days. No significant differences were observed in gas composition and color parameters ($L^*$, $a^*$, $b^*$, and hue angle) among different sanitizers with contact times. No off-odor was detected during the storage. A longer contact time was not effective in reducing microbial population, except with $O_3$ washing. $O_3$ with 90 s was not much effective in reducing microbial population compared with Cl or EW. However, samples washed with $O_3$ for 180 s observed the lowest numbers of total aerobic and coliform plate counts. The result suggested that, a longer contact time of ozone can be used as a potential sanitizer to maintain the microbial quality and safety of fresh-cut broccoli.

• Journal of Environmental Health Sciences
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• v.37 no.2
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• pp.133-140
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• 2011

Antimicrobial activity and bactericidal activity of Caesalpinia sappan L. extracts were investigated against five food-borne pathogens, E. coli, S. aureus, S. typhimurium, B. cereus and L. monocytogenes. Methanol extract of Caesalpinia sappan L. revealed antimicrobial activities against five pathogens. In particular, by paper disc diffusion the highest activity was shown against L. monocytogenes. Antimicrobial activities of methanol extracts showed the most potent activities, but hexane fraction had no activity. Fractions of ethyl acetate and butanol turned out to have higher antimicrobial activities against Gram(+) bacteria than Gram(-) bacteria. The minimum inhibitory concentration against five food-borne pathogens was 1.563 mg/ml on Gram(+) bacteria and 3.125 mg/ml on Gram(-) bacteria. The result of antimicrobial activity in a shaking flask method showed that bacterial growth rate fell by more than 99.999% at 3.125 mg/ml of methanol extract. The highest rate of viable reduction (99.998%) was shown at 0.781 mg/ml of methanol extract against L. monocytogenes. After five minutes of reaction between test strains and methanol extracts, the growth rates of five kinds of bacteria were reduced by more than 99.999% at a concentration of 100 mg/ml. Therefore, it is suggested that methanol extracts of Caesalpinia sappan L. can be developed as a natural sanitizer or disinfectant.

• Membrane and Water Treatment
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• v.14 no.4
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• pp.181-189
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• 2023

The Covid-19 pandemic has increased demand for chlorine-based sanitizing solutions, most of which contain hypochlorous acid (HOCl) as an active agent. Free chlorine (HOCl) in these sanitizers is crucial for their efficacy. Disposable test strips are affordable and convenient tools for determining various qualitative and quantitative parameters. In this study, disposable opto-chemical test strips were developed by physically immobilizing 3,3',5,5'-tetramethylbenzidine (TMB) and o-dianisidine (o-D) reagents on chromatography and filter paper-based test strips for the visualization and detection of free chlorine in the form of HOCl. The reagents undergo a rapid color change upon reaction with chlorine through a redox reaction. The paper-based test strips showed rapid color change within a minute and a low sample volume requirement (1 ml). This portable, disposable paper-based test strip is a simple and cost-effective way to rapidly detect the presence of HOCl sanitizers for home and field applications. Both TMB and o-D successfully detected chlorine. Chromatography paper proved to be the more efficient option among the two papers used as substrates for the reagents (TMB and o-D). It exhibited high retention capacity and high performance in terms of color transformation when reacting with HOCl, even after two months of storage.

• Journal of the Korean Dietetic Association
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• v.21 no.3
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• pp.227-240
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• 2015

The purpose of this study was to assess the hygiene status of 145 child-care foodservices, which were newly registered in the Center for the Children's Foodservice Management (CCFSM) in Changwon, Gyeongnam. Sanitary inspection checklist (40 food safety items) of Korea Food and Drug Administration (KFDA) was used by the CCFSM in Changwon, Gyeongnam. Average score from the total safety items in 145 child-care foodservices was 21.41 points out of 40 points. Score gaps between the lower group (71 foodservices, 13.92 points) and higher group (74 foodservices, 28.61 points) showed a significant difference (P<0.001). The top five priorities of sanitary measures needing corrective actions for child-care foodservices were as follows: 'provide hand washing and sanitizing tools, and supply manuals on how to wash hands properly', 'supply record form for access/inspection', 'conduct education for cooks on standards in the selection of sanitizer for raw vegetables and proper methods to wash and sanitize raw vegetables', 'provide a refrigerator and a freezer with installed thermometers and temperature record monitoring logs', 'encourage separation of contamination operating zone and clean zone or conduct training for cooks on ways to prevent cross-contamination by performing work separately by the hour'. For the higher group, most were national/public facilities (83.3%), whereas in the lower group, private facilities (62.1%) were more common than national/public ones (37.9%). Therefore, a significant difference (P<0.001) was detected in the two groups. These private facilities should be supported.

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.104-107
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• 2007

To investigate the comparative susceptibility of E. coli and S. aureus strains isolated from Korean foods to sanitizer/disinfectants, the bactericidal efficacies of sodium hypochlorite and benzalkonium chloride were assessed by quantitative suspension tests in both 'clean' and 'dirty' conditions, respectively. The sanitizers/disinfectants achieved over 5-log reduction in viable counts of all strains at the tolerance exemption concentration, except in the case of S. aureus exposure to sodium hypochlorite under dirty condition. There were no significant differences in the susceptibility of antibiotic-resistrant and antibiotic-sensitive isolated strains to the sanitizers/disinfectants (p>0.05).