The efficacy of many chlorine-based sanitizers currently used in food processing facilities is reduced when organic matter is present.The research team led by Zhao at Center for Food Safety of Georgia University found that the combination of levulinic acid and sodium dodecyl sulfate (SDS) can inactivate all bacteria tested by scientists.
Zhao explains that a solution with 0.5% levulinic acid and 0.05% SDS provided a ca. 7 log CFU/ml reduction of Escherichia coli O157:H7, Salmonella Enteritidis, and Salmonella Typhimurium DT104 within 1 min (processing time). Its effect as a rinse solution to remove E. coli O157:H7 and Salmonella was confirmed with romaine lettuce and poultry skin.
The advantage of levulinic acid over other organic acids is its characteristics; including it does not produce corrosion, it's safe for humans, and it can keep the quality of treated produce.
Zhao concludes: "An alternative to chlorine-based sanitizer is developed and validated for its efficacy in various applications at food processing facilities for reduction of food borne pathogens and for their biofilm removal. At present a patent for its application was issued by U.S. patent office and licensed by Health Pro Inc. Its efficacy has been validated in various applications."
Source: Tong Zhao, 'Development of a Novel Microbicide for Control of Foodborne Pathogens', MOJ Food Processing & Technology, Volume 1 Issue 1, pages 1-2. Published 12 May 2015. For further info: http://medcraveonline.com/MOJFPT/MOJFPT-01-00003.pdf
Contacts:
Tong Zhao
Center for Food Safety, University of Georgia
Georgia 30223
Email: tongzhao@uga.edu