Inactivation of Clostridium sporogenes spores on stainless-steel using heat and an organic acidic chemical agent
2012
Lee, Jaesung | Pascall, Melvin A.
The efficacy of a food grade acidic chemical agent for the reduction of Clostridium sporogenes spores on a stainless steel surface was investigated. The chemical agent was a combination of selected fatty acids and lactate esters. Distilled deionized water and 35% hydrogen peroxide were used as negative and positive controls, respectively. Approximately 3logcfu reductions in viable spore numbers were detected on the steel surfaces for all treatments at room temperature, except the controls. Reductions in the viable spore numbers significantly increased with increasing exposure times and concentrations of the acidic agent. Five log reduction of viable spore number was achieved after 10min treatment with the 10% agent solution at 68°C. No viable spores were observed on the 10% agent treated sample after a 60min exposure time at 75°C. This research showed that the acidic sanitizer tested in this study could be used to reduce the number of C. sporogenes spores on stainless steel surfaces.
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