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KMID : 0881720080230040291
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Journal of Food Hygiene and Safety
2008 Volume.23 No. 4 p.291 ~ p.296
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Evaluation of the Efficacy of Sanitizers on Food Contact Surfaces
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Kim Hyung-Il
Jeon Dae-Hoon
Sung Jun-Hyun
Lee Young-Ja
Yoon Hae-Jung
Choi Hyun-Chul
Park Na-Young
Eom Mi-Ok
Won Sun-Ah
Kim Nan-Young
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Abstract
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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 oC. 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 log10/carrier or more in viable count in the organic load.
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KEYWORD
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sanitizer, surface test method, food contact surface
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