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Title: Efficacy of a Food-grade Mixture of Volatile Compounds to Reduce Salmonella Levels on Food Contact Surfaces

item LEVEILLE, LAURIE - University Of Georgia
item HARRISON, MARK - University Of Georgia
item DE CORCUERA, JOSE - University Of Georgia
item Berrang, Mark

Submitted to: International Association for Food Protection
Publication Type: Abstract Only
Publication Acceptance Date: 3/15/2016
Publication Date: 7/31/2016
Citation: Leveille, L., Harrison, M., De Corcuera, J., Berrang, M.E. 2016. Efficacy of a Food-grade Mixture of Volatile Compounds to Reduce Salmonella Levels on Food Contact Surfaces. International Association for Food Protection. P3-166.

Interpretive Summary:

Technical Abstract: Introduction: Volatile organic compounds (VOCs) released from an endophytic fungus, Muscodor crispans, have been shown to have antimicrobial activity against many fungal and bacterial species. These VOCs have been synthesized into a commercial mixture called “B-23”, which may be a useful surface sanitizer. All components in B-23 are Generally Recognized as Safe (GRAS) substances, making B-23 potentially useful as a food contact sanitizer. Purpose: This study determined if the sanitizing capability of B-23 is equivalent to commonly used sanitizers for reducing Salmonella contamination levels on food contact surfaces. Methods: Coupons of food contact material (stainless steel, PVC conveyor belt material, HDPE cutting board material, and HDPE tote plastic) were inoculated with a Salmonella cocktail either by spot-inoculation or by submerging the coupons in a Salmonella suspension and allowing cells to attach to the surfaces over a 48 h period. For each sample, a disposable wipe was saturated with a sanitizing solution (1% B-23, 200 ppm chlorine, 200 ppm quaternary ammonium compounds, or 200 ppm peracetic acid) and wiped across the surface of a coupon in a consistent manner using the swiper automated machine. Salmonella counts on the coupons before and after the treatments were compared to controls to determine the effectiveness of each sanitizer. Results: The effectiveness of using wipes with B-23 was similar to the other sanitizers in reducing Salmonella levels on all food contact surfaces (p>0.05). Coupons that were spot inoculated with Salmonella and wiped with B-23 showed a larger reduction (~2.1 log) than coupons that had attached cells (~0.8 log).