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KMID : 0881720100250030238
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Journal of Food Hygiene and Safety
2010 Volume.25 No. 3 p.238 ~ p.244
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Comparison Study on Efficacies of Disinfectants and Sanitizers Among Methods for Quantitative Surface Test
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Kim Ae-Young
Kim Yong-Soo
Ha Sang-Do
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Abstract
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Currently, in vitro suspension tests using tubes are used as a authorized test method for sanitizers and disinfectants. However, the methods could not accurately assess the efficacy of sanitizers and disinfectant on the food-contacted surfaces in the field. This study evaluated the effectiveness of 5 kinds of representative sanitizers and disinfectants against E. coli and S. aureus to compare three quantitative surface testing methods that have been internationally standardized. As a result, the ASTM E2111-05 (ASTM(1)) test method obtained 5.18 ± 0.03 and 5.27 ± 0.04 log cfu/carrier reduction in dealing with E. coli and S. aureus, respectively, the ASTM E2197-02 (ASTM(2)) test method obtained 4.63 ± 0.04 and 3.97 ± 0.03 log cfu/carrier reduction and the CEN EN 13697 test method should 6.14 ± 0.05 and 5.31 ± 0.10 log cfu/carrier reduction in clean condition (CEN(1)) but 4.37 ± 0.02 and 4.06 ± 0.01 log cfu/carrier reduction in dirty condition (CEN(2)). Among them, CEN(1) showed the highest bactericidal effects, whereas ASTM(2) and CEN(2) revealed low performance (p < 0.05). In conclusion, the bactericidal effects of the ASTM(2) method and the CEN EN 13697 method adopting stainless steel were lower than the ASTM(1) method, which uses glass. The effectiveness assessment results among nationally accredited test methods were different each other. This implies that they could not fit for in the accurate evaluation of sanitization and disinfection on food-contact surfaces in practical food-processing fields. These results could be used as a basic data for establishment of an official surface test methods applicable in the field.
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KEYWORD
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Sanitizers and Disinfectants, surface test, efficacy, food safety
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