The genus Propionibacterium includes cutaneous species typically found on human skin and the dairy or classical species (Propionibacterium freudenreichii, P. jensenii, P. thoenii, and P. acidipropionici) used industrially for the production of Swiss cheese and propionic acid. Grinstead (1989, M.S. thesis, Iowa State University, Ames) has previously observed that some dairy propionibacteria inhibit other species in the classical grouping. We further investigated the inhibitor(s) produced by P. jensenii P126 (ATCC 4872). An antagonist(s) from anaerobic agar cultures of P126 strongly inhibited two closely related strains of propionibacteria, P. acidipropionici P5 and P. jensenii P54, and Lactobacillus bulgaricus NCDO 1489, Lactobacillus delbrueckii subsp. lactis ATCC 4797, Lactococcus cremoris NCDO 799, and Lactococcus lactis subsp. lactis C2. The inhibitor, designated jenseniin G, was active at pH 7.0; inactivated by treatment with pronase E, proteinase K, and type 14 protease; insensitive to catalase; and stable to freezing, cold storage (4°C, 3 days), and heat (100°C, 15 min). Classification of the inhibitor as a bacteriocin is supported by its proteinaceous nature and its bactericidal activity against L. delbrueckii subsp. lactis ATCC 4797. The lack of detectable plasmids suggests a chromosomal location for the determinant(s) of jenseniin G.

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The coronavirus disease 2019 (COVID-19) pandemic has brought heightened attention to the importance of cleaning, sanitizing, and disinfecting in retail food and foodservice establishments. In response, major governmental agencies have emphasized the need to frequently disinfect high-touch surfaces. While this recommendation may seem straightforward and achievable, it is far more nuanced and complex. In the retail food and foodservice industry, sanitization is a routine, common practice defined and recommended in the U.S. Food and Drug Administration (FDA) Food Code. Hence, sanitizers, rather than disinfectants, are the main antimicrobial products used in these settings. It is important to emphasize that sanitizers and disinfectants are not interchangeable products, so they may be inadvertently misused. Therefore, end users need to understand the differences of when, why, and how both can be used in retail food and foodservice settings. The aim of this paper is to increase end users' knowledge and awareness about the proper use of sanitizers and disinfectants in retail food and foodservice establishments. This paper is organized into six sections-Antimicrobial Products: Sanitizers and Disinfectants, FDA Food Code, Regulation of Sanitizers and Disinfectants, Understanding EPA-Registered Labels, Emerging Issues, and Current and Future Trends in Sanitizing and Disinfecting. When used properly, sanitizers and disinfectants are powerful tools that can keep retail food and foodservice operations safe from pathogens that cause infectious disease. OVERVIEWCOVID-19 has brought heightened attention to the importance of cleaning, sanitizing, and disinfecting in retail food and foodservice establishments. Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), the virus that causes coronavirus disease 2019 (COVID-19), is primarily transmitted through person-to-person contact via respiratory droplets from coughing, sneezing, talking,