title: Sanitizing in Dry-Processing Environments Using Isopropyl Alcohol Quaternary Ammonium Formula.
abstract: Dry-processing environments are particularly challenging to clean and sanitize because introduced water can favor growth and establishment of pathogenic microorganisms such as Salmonella. Our objective was to determine the efficacy of an isopropyl alcohol quaternary ammonium (IPAQuat) formula for eliminating potential Salmonella contamination on food contact surfaces. Clean stainless steel coupons and conveyor belt materials used in dry-processing environments were spot inoculated in the center of coupons (5 by 5 cm) with a six-serotype composite of Salmonella (approximately 10 log CFU/ml), subjected to IPAQuat sanitizer treatments with exposure times of 30 s, 1 min, or 5 min, and then swabbed for enumeration of posttreatment survivors. A subset of inoculated surfaces was soiled with a breadcrumb-flour blend and allowed to sit on the laboratory bench for a minimum of 16 h before sanitation. Pretreatment Salmonella populations (inoculated controls, 0 s treatment) were approximately 7.0 log CFU/25 cm(2), and posttreatment survivors were 1.31, 0.72, and < 0.7 (detection limit) log CFU/25 cm(2) after sanitizer exposure for 30 s, 1 min, or 5 min, respectively, for both clean (no added soil) and soiled surfaces. Treatment with the IPAQuat formula using 30-s sanitizer exposures resulted in 5.68-log reductions, whereas >6.0-log reductions were observed for sanitizer exposures of 1 and 5 min. Because water is not introduced into the processing environment with this approach, the IPAQuat formula could have sanitation applications in dry-processing environments to eliminate potential contamination from Salmonella on food contact surfaces.
authors.affiliation: Campbell Soup Company, 1 Campbell Place, Box 57Q, Camden, New Jersey 08103, USA; Food Science Institute and Department of Animal Sciences and Industry, Kansas State University, 216 Call Hall, Manhattan, Kansas 66506, USA; AeroFarms, 89 Market Street, Newark, NJ 07102, USA.
authors.forename: Deborah M
authors.initials: DM
authors.lastname: Kane
authors.affiliation: Food Science Institute and Department of Animal Sciences and Industry, Kansas State University, 216 Call Hall, Manhattan, Kansas 66506, USA. kgetty@ksu.edu.
authors.forename: Kelly J K
authors.initials: KJ
authors.lastname: Getty
authors.affiliation: Campbell Soup Company, 1 Campbell Place, Box 57Q, Camden, New Jersey 08103, USA.
authors.forename: Brian
authors.initials: B
authors.lastname: Mayer
authors.affiliation: Food Science Institute and Department of Animal Sciences and Industry, Kansas State University, 216 Call Hall, Manhattan, Kansas 66506, USA; Chobani, 147 State Highway 320, Norwich, New York 13815, USA.
authors.forename: Alejandro
authors.initials: A
authors.lastname: Mazzotta
mesh_terms: D019840:2-Propanol / Q000737:chemistry / Q000494:pharmacology*; D064751:Ammonium Compounds / Q000737:chemistry / Q000494:pharmacology*; D015169:Colony Count, Microbial; D004202:Disinfectants / Q000737:chemistry / Q000494:pharmacology*; D004203:Disinfection / Q000295:instrumentation / Q000379:methods*; D012475:Salmonella / Q000187:drug effects / Q000254:growth & development; D013193:Stainless Steel / Q000032:analysis
chemical_list: D064751:Ammonium Compounds; D004202:Disinfectants; D013193:Stainless Steel; D019840:2-Propanol