• Journal of Food Hygiene and Safety
• /
• v.22 no.4
• /
• pp.235-242
• /
• 2007

This study was conducted to investigate the effect of aerosolized chemical sanitizers on inhibiting foodborne pathogens such as Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes. Five domestic commercial sanitizers subjected to five groups of sanitizer (chlorine-based, hydrogen peroxide-based, Iodophor-based, quaternary ammonium-based, and alcohol-based sanitizers) were aerosolized by an aerosol generator into a model cabinet and treated in laboratory media containing three pathogens for 1 h at room temperature. Aerosolized hydrogen peroxide-based and quaternary ammonium-based sanitizers were effective at inhibiting levels of E. coli O157:H7 (ca. 4-9 log reductions) whereas other aerosolized sanitizers such as chlorine-based, Iodophor-based, and alcohol-based sanitizers did not significantly reduced the levels of E. coli O157:H7. For S. typhimurium, the only aerosolized hydrogen peroxide-based sanitizer was effective and resulted in ca. 5-9 log reduction. Aerosolized hydrogen peroxide-based, Iodophor-based, and quaternary ammonium-based sanitizers significantly reduced levels of L. monocytogenes and especially, aerosolized quaternary ammonium-based sanitizer was strongly effective to kill L. monocytogenes, resulted in higher than 8.8 log reduction. And there was no special trend in inhibitory efficacy of sanitizers aerosolized by 1.6 or 2.4 MHz aerosol generators. From these results, aerosolization has great potential for use in commercial applications however it's efficacy could be very different depending on type of sanitizers.

• Journal of Environmental Health Sciences
• /
• v.46 no.6
• /
• pp.702-709
• /
• 2020

Objectives: Hand sanitizer is made with ethyl alcohol as the main ingredient. Problems related to the use of hand sanitizers and cases of harm caused by the use of hand sanitizers are occurring. This study investigated the usage behavior and recognition level of people using hand sanitizer and identified the chemical components listed in the component label of hand sanitizer. In addition, the methanol and isopropanol contained in hand sanitizer were quantified using HS-GC-MSD. Methods: The investigation of the behavior and recognition of hand sanitizer usage was conducted through a survey of 143 college students and adults. The components marked on 34 types of hand sanitizers were investigated, and methanol and isopropanol concentrations were analyzed using the HS-GC-MSD method. Results: According to the survey, 57% of respondents use hand sanitizers two to three times per day, 92.3% of them do so when in public places and 41.3% of them do so at home. Ethanol, purified water, carbomer, glycerin, and triethanolamine were the ingredients listed in the hand sanitizer. Among the 34 samples, methanol and isopropyl alcohol were detected in 33 samples, the concentration range for methanol was ND-567 ppm, and the concentration range of isopropyl alcohol was ND-2121 ppm. Conclusion: The results of this study have shown that hand sanitizers are being used constantly every day, and methanol, which is not included in the marked content, was detected in a significant concentration compared to wet tissue. It has been found that maintenance of hand sanitizer manufacturing standards and training on how to use them are needed.

• Journal of Food Hygiene and Safety
• /
• v.21 no.2
• /
• pp.65-69
• /
• 2006

In this study, we evaluated bacteriocidal effect of CaO (scallop shell powder) for the reduction of microorganism in Scomber japonicus and Pseudosciaena ciean manchurica, and compared with main chemical sanitizers such as chlorine, ethanol, hydrogen peroxide. As a result, the effectiveness of CaO showed dramatic reduction rate for total aerobic bacteria, Escherichia coli and Vibrio parahaemolyticus. The reduction rates of total aerobic bacteria for Scomber japonicus and Pseudosciaena ciean manchurica showed $2.6{\times}10^3\;and\;3.2{\times}10^4$ respectively; Those of Escherichia Coli were $6.3{\times}10^3\;and\;1.2{\times}10^4$, those of Vibrio parahaemolyticus were $5.4{\times}10^4\;and\;5.6{\times}\2.6{\times}10^310^4$, respectively. According to this result, bacteriocidal effect of CaO was about $10^4$ and was similar to bacteriocidal effects of other three chemical sanitizers. According to these results, CaO can alternate the currently used chemical sanitizers due to its natural origin as well as the effectiveness for sterilization.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.10
• /
• pp.1337-1342
• /
• 2008

This study was conducted to investigate effects of chemical sanitizers on inhibiting foodborne pathogens, such as Listeria monocytogenes (L. monocytogenes), Salmonella Typhimurium (S. Typhimurium), and E scherichia coli O157:H7 (E. coli O157:H7), on cabbages. Cabbages were inoculated with the culture cocktail of pathogens and treated with water, 100 ppm commercial chlorine, and 50, 100, and 200 ppm chlorine dioxide ($ClO_2$) for 1, 5, and 10 min at room temperature ($22{\pm}2^{\circ}C$). Treatments with water did not significantly reduce levels of three pathogens whereas other treatments with chemical sanitizers significantly reduced levels of three pathogens. Treatment with 200 ppm $ClO_2$ for 10 min was the most effective at inhibiting pathogens and reduction levels were 1.90, 1.92, and 1.98 log CFU/g for L. monocytogens, S. Typhimurium, and E. coli O157:H7, respectively. Levels of reduction were increased with the increase of $ClO_2$ concentrations. When chemically injured cells were investigated, there were no significant differences on the levels of injured cells between before and after treatment with commercial chlorine and $ClO_2$. These results suggest that $ClO_2$ can be used as an alternative sanitizer for reducing pathogens on fresh produces.

• Membrane and Water Treatment
• /
• v.14 no.4
• /
• pp.181-189
• /
• 2023

The Covid-19 pandemic has increased demand for chlorine-based sanitizing solutions, most of which contain hypochlorous acid (HOCl) as an active agent. Free chlorine (HOCl) in these sanitizers is crucial for their efficacy. Disposable test strips are affordable and convenient tools for determining various qualitative and quantitative parameters. In this study, disposable opto-chemical test strips were developed by physically immobilizing 3,3',5,5'-tetramethylbenzidine (TMB) and o-dianisidine (o-D) reagents on chromatography and filter paper-based test strips for the visualization and detection of free chlorine in the form of HOCl. The reagents undergo a rapid color change upon reaction with chlorine through a redox reaction. The paper-based test strips showed rapid color change within a minute and a low sample volume requirement (1 ml). This portable, disposable paper-based test strip is a simple and cost-effective way to rapidly detect the presence of HOCl sanitizers for home and field applications. Both TMB and o-D successfully detected chlorine. Chromatography paper proved to be the more efficient option among the two papers used as substrates for the reagents (TMB and o-D). It exhibited high retention capacity and high performance in terms of color transformation when reacting with HOCl, even after two months of storage.

• Food Quality and Culture
• /
• v.3 no.1
• /
• pp.34-39
• /
• 2009

This study assessed the efficacy of aqueous chlorine dioxide ($ClO_2$) and commercial chlorine sanitizer in terms of its ability to eliminate Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli O157:H7 on radish sprouts (Raphanus sativus L.). Radish sprouts were inoculated with a cocktail containing one each of three strains of three different foodborne pathogens, then treated with distilled water (control) or chemical sanitizers (100 ppm commercial chlorine, and 50, 100, 200 ppm $C1O_2$) for 1, 5, and 10 min at room temperature ($22{\pm}2^{\circ}C$). Populations of S. Typhimurium, E. coli O157:H7 and L. monocytogenes were counted at 4.64, 6.05, and 4.29 log CFU/g, respectively, after inoculation. Treatment with water did not significantly reduce the levels of any of the three foodborne pathogens. The levels of all three pathogens were reduced by treatment with chemical sanitizers; however, the observed levels of reduction of E. coli O157:H7 and L. monocytogenes were not significant as compared with the controls. The levels of the three pathogens were reduced most profoundly when treated for 10 min with 200 ppm of $C1O_2$, and the reduction levels of S. Typhimurium, E. coli O157:H7, and L. monocytogenes were 1.17, 1.63, and 0.96 log CFU/g, respectively. When chemically injured cells were investigated using SPRAB for E. coli O157 :H7 and by selective overlay methods for S. Typhimurium and L. monocytogenes, respectively, it was noted that commercial chlorine sanitizer generated more numbers of injured pathogens than did $C1O_2$. These data indicate that $C1O_2$ treatment may prove useful in reducing the numbers of pathogenic bacteria in radish sprouts.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.9
• /
• pp.1265-1270
• /
• 2009

Pathogens contaminated on the surface of utensils could contribute to the occurrence of outbreaks due to cross-contamination to foods during the food preparation process. Therefore, the efficacy of chemical sanitizers (chlorine-based and alcohol-based commercial sanitizers) and dry-heat ($71^{\circ}C$) on inhibiting biofilms of five foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Pseudomonas aeruginosa, Listeria monocytogenes, and Staphylococcus aureus) on the surface of stainless steel and polypropylene were investigated in this study. Initial populations of pathogens were 8.8$\sim$9.3 and 9.4$\sim$10.3 log CFU/coupon on the surface of stainless steel and polypropylene coupon, respectively, and these populations were not significantly reduced when they were treated with water for 5 min at room temperature. Treatments with chlorine sanitizer and dry-heat were not effective on inactivating pathogens on the surfaces of stainless steel and polypropylene. In contrast, treatments with alcohol sanitizer were very effective on inactivating pathogens on the surfaced of stainless steel and polypropylene. Reduction levels ranged from 3.4 to 6.4 log and from 5.5 to 7.4 log CFU/coupon in stainless steel and plastic coupons, respectively. From these results, alcohol-based sanitizer could be used as a potential way for controlling microbial contamination on the surface of utensils, cooking equipment, and other related environments.

• Bulletin of the Korean Chemical Society
• /
• v.30 no.3
• /
• pp.595-598
• /
• 2009

The authors describe an analytical method to determine total chlorine in a sanitizer liquid, incorporating a lab-made He-rf-plasma within a PDMS polymer microchip. Helium was used instead of Ar to produce a plasma to achieve efficient Cl excitation. A quartz tube 1 mm i.d. was embedded in the central channel of the polymer microchip to protect it from damage. Rotational temperature of the He-microchip plasma was in the range 1350-3600 K, as estimated from the spectrum of the OH radical. Chlorine was generated in a volatilization reaction vessel containing potassium permanganate in combination of sulfuric acid and then introduced into the polymer microchip plasma (PMP). Atomic emission lines of Cl at 438.2 nm and 837.7 nm were used for analysis; no emission was observed for Ar plasma. The achieved limit of detection was 0.81 ${\mu}g\;mL^{-1}$ (rf powers of 30-70 W), which was sensitive enough to analyze sanitizers that typically contained 100-200 ${\mu}g\;mL^{-1}$ of free chlorine in chlorinated water. This study demonstrates the usefulness of the devised PMP system in the food sciences and related industries.

• Journal of Food Hygiene and Safety
• /
• v.21 no.2
• /
• pp.60-64
• /
• 2006

In this study, we evaluated bacteriocidal effect of CaO (scallop shell powder) for the reduction of microorganism in lettuce, and compared with main chemical sanitizers such as chlorine, ethanol, hydrogen peroxide. As a result, the effectiveness of CaO showed dramatic reduction rate for total aerobic bacteria, Escherichia coli, Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, and Salmonella Typhimurium and were $5.9{\times}10^3,\;1.3{\times}10^5,\;5.9{\times}10^3,\;2.7{\times}10^6,\;3.6{\times}10^3,\;4.5{\times}10^3\;and\;2.6{\times}10^4$, respectively. CaO did not show better disinfecting efficiency than chlorine or hydrogen peroxide which were used as sanitizer. In Bacillus cereus case, it showed $10^6$ reduction rate, and were $10^2{\sim}10^5$ times better reduction than ethanol sanitizer. According to these results, CaO can alternate the currently used chemical sanitizers due to its natural origin as well as the effectiveness for sterilization.

• Korean journal of food and cookery science
• /
• v.24 no.4
• /
• pp.445-451
• /
• 2008

This study compared the effects of chlorine dioxide and a commercial chlorine sanitizer for inhibiting foodborne pathogens, including Salmonella enterica serovar Typhimurium, Listeria monocytogenes, and Escherichia coli O157 : H7, on lettuce leaves. The lettuce samples were inoculated with each cocktail of the three strains, and were then treated with chemical sanitizers [distilled water, 100 ppm commercial chlorine and 50 ppm, 100 ppm, 200 ppm chlorine dioxide ($ClO_2$)] for 1 min, 5 min, and 10 min at room temperature($22{\pm}2^{\circ}C$). Following inoculation of the leaves, initial populations of E. coli O157:H7, L. monocytogenes, and S. Typhimurium were approximately 5.54, 4.47, and 5.12 log CFU/g, respectively these levels were not significantly reduced by the treatment with water,whereas the 100 ppm commercial chlorine sanitizer treatment and $ClO_2$ (at all tested concentrations) were effective at reducing levels of all three pathogens. The treatment of 200 ppm $ClO_2$ for 10 min was most effective at inhibiting the three pathogens, and reduction levels of E. coli O157 : H7, L. monocytogenes, and S. Typhimurium were 2.28, 1.95, 1.76 log, respectively. The inhibitory effect of $ClO_2$ increased with increasing treatment concentration of $ClO_2$, but there was no significant difference by the treatment times. When chemically injured cells of E. coli O157 : H7 and L. monocytogenes and S. Typhimurium were examined by SPRAB and selective overlay methods, respectively, it was observed that the commercial chlorine sanitizer generated greater numbers of injured L. monocytogenes than the $ClO_2$ treatment. From the overall results, $ClO_2$ was more effective at inhibiting pathogenic bacteria compared to the commercial chlorine sanitizer therefore, it has potential to be utilized as an alternative sanitizer to increase the microbial safety of fresh produce.