Food Protection Trends - April 2012 - (Page 173)

Copyright© 2012, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Food Protection Trends, Vol. 32, No. 4, Pages 173–182 Sanitizer Efficacy against Escherichia coli O157:H7 Biofilms on Inadequately Cleaned Meat-contact Surface Materials C. SIMPSON BEAUCHAMP,1 D. DOUROU,1,2 I. GEORNARAS,1 Y. YOON,†1 J. A. SCANGA,1 K. E. BELK,1 G. C. SMITH,1 G.-J. E. NYCHAS2 and J. N. SOFOS1* 1 Center for Meat Safety & Quality, Dept. of Animal Sciences, Colorado State University, 1171 Campus Delivery, Fort Collins, CO 80523, USA; †1Dept. of Food and Nutrition, Sookmyung Women’s University; S2 Hyochangwon-gil, Yongsan-gu, Seoul 140-742, South Korea; 2Laboratory of Microbiology and Biotechnology of Foods, Dept. of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece ABSTRACT This study evaluated the efficacy of various sanitizers against Escherichia coli O157:H7 cells in biofilms formed on surface materials used in beef fabrication facilities. Coupons (2 × 5 cm) of stainless steel, acetal, and high-density polyethylene were inoculated (3–4 log CFU/cm2) with rifampicinresistant E. coli O157:H7 (6-strain mixture) and incubated at 15°C in an unsterilized beef fat-lean tissue homogenate (pH 5.66). After 3 days of incubation, attached cells were challenged (for 1 or 10 min) by submerging coupons in minimum and maximum recommended concentrations of each of seven sanitizing solutions or distilled water (control). Sanitizer treatments reduced E. coli O157:H7 on coupons by 0.0 to 2.2 log CFU/cm2, and treatment efficacy decreased in the order acidified sodium chlorite > peroxyacetic acid > potassium peroxymonosulfate/sodium chloride = peroxyacetic acid/ octanoic acid mixture (PA/OA) > cetylpyridinium chloride > quaternary ammonium chloride compound mixture (QACC) = sodium hypochlorite (SH) = water control. Pathogen reductions generally increased as sanitizer concentration and exposure time increased. The influence of biofilm age (0, 3 and 7 days incubation at 15°C) on sanitizer (SH, QACC and PA/OA) efficacy was evaluated in a separate experiment; results showed that E. coli O157:H7 biofilm cells became less sensitive to most sanitizer treatments as biofilm age increased. Surface material did not (P ≥ 0.05) influence the fate of biofilm cells during sanitizing treatments. While no sanitizer consistently reduced pathogen populations by more than 2.2 log cycles on soiled surfaces, approved concentrations of acidified sodium chlorite and peroxyacetic acid-based sanitizers may be more effective than other sanitizers against E. coli O157:H7 on inadequately cleaned surfaces. A peer-reviewed article * Author for correspondence: Phone: +1 970.491.7703; Fax: +1 970.491.5326 E-mail: john.sofos@colostate.edu APRIL 2012 | FOOD PROTECTION TRENDS 173 http://www.foodprotection.org/files/food-protection-trends/Apr-12-Beauchamp.pdf

Table of Contents for the Digital Edition of Food Protection Trends - April 2012

Food Protection Trends - April 2012
Sustaining Members
Food for Thought from Your President
Commentary from the Executive Director
Consumer Vegetable and Fruit Washing Practices in the United States, 2006 and 2010
Sanitizer Efficacy against Escherichia coli O157:H7 Biofilms on Inadequately Cleaned Meat-contact Surface Materials
Highlights from the Dubai International Food Safety Conference
New Members
What’s Happening in Food Safety
Industry Products
General Information
Registration Information
Committee Meetings Schedule
Preliminary Program
Ivan Parkin Lecture
John H. Silliker Lecture
Exhibitors
Special Contributors and Sponsors
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Booklet Order Form
Membership Application

Food Protection Trends - April 2012