Antimicrobial Efficacy of a New Organic Acid Anionic Surfactant Against Various Bacterial Strains

Abstract

The surface sanitizing properties of a buffered organic acid anionic surfactant (BOAAS) was compared with six traditional sanitizers (organic chlorine - 100 ppm, two iodophors - 25 ppm, peroxyacetic acid - 483 ppm, acid anionic - 230 ppm, and a quaternary ammonium compound - 150 ppm) in its ability to reduce Staphylococcus aureus on an inoculated Formica surface. In the absence of organic material, the traditional sanitizers were not significantly different (P > 0.05) from water in reducing S. aureus at time 0. whereas ≥ 1.2% of the BOAAS reduced a significantly greater (P < 0.05) number of bacteria. When compared with water over 60 min, only the BOAAS significantly reduced (P < 0.05) S. aureus cells. Sixty minutes after exposure, a 1.75% concentration of the BOAAS was > 100× more effective than organic chlorine. Overall, the organic material reduced the effectiveness of the traditional sanitizers and BOAAS. In the presence of 0.5% protein, BOAAS levels ≥ 0.6% significantly (P < 0.05) reduced more S. aureus cells than the quaternary ammonium sanitizer immediately after application. BOAAS concentrations ≥ 0.6% were significantly (P < 0.05) more effective in reducing S. aureus during a 60 min exposure than the organic chlorine sanitizer. In a separate efficacy study, a BOAAS concentration of 0.6% killed >5 logs of S. aureus, Salmonella typhimurium, Pseudomonas aeruginosa and Listeria monocytogenes cells after 30 s exposure.

Effectiveness of Stable Ozone Microbubble Water on Reducing Bacteria on the Surface of Selected Leafy Vegetables

“…(Table 3). Similar results were obtained in the case of artificially inoculated E. coli O157:H7 on the surface of vegetables (Table dency in tolerance difference to ozonated water (OW) treatment in vitro was also reported by Restaino et al (1995). The different tolerances to ozone (microbubble) water exposure seen among tested strains may reflect differences in cellular responses used to deal with the oxidative stress caused by the ozone, or the amount of enzymes decomposed by the ozone.…”

“…These results can be, at least partially, explained by the decomposition of dissolved ozone by reacting with organic materials. Restaino et al (1995) have reported the in vitro effectiveness results with the addition of 20 mg/L bovine serum albumin (BSA) in ozone water to reduce the dissolved effective ozone concentration. The oxidative activity of the OMBW was stable for at least 6 months in water at 4℃ (data not shown).…”

“…Theoretically, the maximum concentration of dissolved ozone gas in water at 20℃ and 0.10 MPa is 570 mg/L, and only a limited portion (10 − 50 mg/L) of the generated ozone exists due to the evaporation loss from water and its short half-life (1 − 10 min) (Dhillon et al, 2009). Ozonated water (OW) exhibits more than a 5.0 log CFU/mL bactericidal activity against Gram-positive and -negative foodborne pathogens in liquid cultures (Restaino et al, 1995). The effectiveness of the OW to control the growth of surface-attached E. coli O157:H7 or natural flora on vegetables has been investigated (Beltran et al, 2005;Singh et al, 2002;Zhang et al, 2005;Koseki and Isobe, 2006).…”

Cleaning power comparison between citric acid and sodium hypochlorite

“…It included naturally derived and chemical ingredients. Some of the agents found in the studies were green tea extract (GTE) (Randazzo, Falco, Aznar, & Sanchez, 2017), plant hydrosols (thyme, black cumin, sage, rosemary and bay leaf) (Tornuk, et al, 2011), citrus extracts (Medina-Rodriguez, et al, 2020, organic acids (lactic acid, acetic acid, citric acid) (Bhatti, 2016) (Li & Wu, 2013), non-ionic surfactants (Restaino, Frampton, Bluestein, Hemphill, & Regutti, 1994). On the other hand, agents categorized as traditional include sodium hypochlorite, iodine, QUATs, aldehydes, alcohols, potassium bromide, strong bases, and acids (Springthorpe, Grenier, Lloyd-Evans, & Sattar, 1985).…”

Use of Fulvic Acid or Sodium Silicate‐Based Sanitizers to Inactivate Listeria monocytogenes, Salmonella Typhimurium and Pseudomonas aeruginosa on Food Contact Surfaces

“…Traditionally, organic and inorganic chlorine, iodophors and quaternary ammonium compounds have been used as sanitizers in the food industry on food contact surfaces (Restaino et al . ). However, microbial cells attached to inert surfaces are more resistant to these sanitizers than the corresponding planktonic cells (Simoes et al .…”