title: Inactivation of bacteria on surfaces by sprayed slightly acidic hypochlorous acid water: in vitro experiments.
abstract: The capacity of slightly acidic hypochlorous acid water (SAHW), in both liquid and spray form, to inactivate bacteria was evaluated as a potential candidate for biosecurity enhancement in poultry production. SAHW (containing 50 or 100 ppm chlorine, pH 6) was able to inactivate Escherichia coli and Salmonella Infantis in liquid to below detectable levels (≤2.6 log10 CFU/ml) within 5 sec of exposure. In addition, SAHW antibacterial capacity was evaluated by spraying it using a nebulizer into a box containing these bacteria, which were present on the surfaces of glass plates and rayon sheets. SAHW was able to inactivate both bacterial species on the glass plates (dry condition) and rayon sheets within 5 min spraying and 5 min contact times, with the exception of 50 ppm SAHW on the rayon sheets. Furthermore, a corrosivity test determined that SAHW does not corrode metallic objects, even at the longest exposure times (83 days). Our findings demonstrate that SAHW is a good candidate for biosecurity enhancement in the poultry industry. Spraying it on the surfaces of objects, eggshells, egg incubators and transport cages could reduce the chances of contamination and disease transmission. These results augment previous findings demonstrating the competence of SAHW as an anti-viral disinfectant.
authors.affiliation: Laboratory of Animal Health, Department of Veterinary Medicine, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8, Saiwai-cho, Fuchu-shi, Tokyo 183-8509, Japan.
authors.forename: Hakimullah
authors.initials: H
authors.lastname: Hakim
authors.forename: Md Shahin
authors.initials: MS
authors.lastname: Alam
authors.forename: Natthanan
authors.initials: N
authors.lastname: Sangsriratanakul
authors.forename: Katsuhiro
authors.initials: K
authors.lastname: Nakajima
authors.forename: Minori
authors.initials: M
authors.lastname: Kitazawa
authors.forename: Mari
authors.initials: M
authors.lastname: Ota
authors.forename: Chiharu
authors.initials: C
authors.lastname: Toyofuku
authors.forename: Masashi
authors.initials: M
authors.lastname: Yamada
authors.forename: Chanathip
authors.initials: C
authors.lastname: Thammakarn
authors.forename: Dany
authors.initials: D
authors.lastname: Shoham
authors.forename: Kazuaki
authors.initials: K
authors.lastname: Takehara
mesh_terms: D000818:Animals; D001419:Bacteria / Q000187:drug effects*; D004202:Disinfectants / Q000737:chemistry / Q000494:pharmacology*; D006997:Hypochlorous Acid / Q000494:pharmacology*; D011200:Poultry; D014867:Water
chemical_list: D004202:Disinfectants; D014867:Water; D006997:Hypochlorous Acid