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Title: ELECTROSTATIC SPACE CHARGE SYSTEM KILLS BACTERIA ON SURFACES

Author
item Arnold, Judy
item Mitchell, Bailey

Submitted to: Southern Poultry Science Society Meeting Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 12/1/2000
Publication Date: 7/1/2001
Citation: ARNOLD, J.W., MITCHELL, B.W. ELECTROSTATIC SPACE CHARGE SYSTEM KILLS BACTERIA ON SURFACES. SOUTHERN POULTRY SCIENCE SOCIETY MEETING ABSTRACT. 2001.

Interpretive Summary:

Technical Abstract: The use of bactericidal treatments that are safe and non-toxic will enhance food safety and reduce the impact of sanitation practices on the environment. Studies on air ionization have been drawing a great deal of attention because of biological aspects ranging from lethal effects on microorganisms to therapeutic effects. This new technology has shown potential to effectively reduce airborne and surface microorganisms. In this study, the approach utilizes a small chamber with an electrostatic space charge system (ESCS). The ESCS was used to transfer a strong negative charge to bacteria on stainless steel coupons at the base of the chamber. Bacterial populations from a poultry processing facility were collected, grown as biofilms on the coupons, and assessed for susceptibility to negative air ionization. Three groups were included in the study: coupons with bacteria that were ionized, coupons with bacteria that were not ionized, and negative controls (coupons without bacteria). Our results indicate that the effects are substantial and reproducible. The bacterial counts from the ionized surfaces were significantly less than for the non-ionized surfaces. The numbers of bacteria on stainless steel were reduced with greater than 99% efficiency. The ESCS could have an impact on the microbial load in a poultry processing facility, and at least a portion of this effect would be through direct killing of the organisms. The ESCS does not produce measurable ozone and is non-chemical. The equipment cost for this technology in a poultry processing facility would probably be comparable to existing disinfection equipment and chemicals.