Journal List > Korean J Clin Microbiol > v.11(2) > 1038138

Choi: Biocidal Effect of a Sanitizer/Disinfectant, Foodsafe, against Bacteria, Yeast, and Mycobacteria

Abstract

Background

Sanitizers and disinfectants are essential for hygienic control to prevent food poisoning. We evaluated the biocidal activity of a chlorine-based sanitizer/disinfectant, Foodsafe (Neochemical, Paju, Korea), against bacteria, yeasts, and mycobacteria.

Methods

Clinical isolates and reference ATCC strains were exposed to the sanitizer/disinfectant solution (HOCl 100 ppm) prepared with Safefood tablets for various periods (0.5, 1, 2, 5, 10, 30, and 60 min). After the exposure the mixture of microorganisms and Safefood solution was inoculated into tryptic soy broth and onto tryptic soy agar or Sabouraud dextrose agar and cultured at 35oC.

Results

All strains of bacteria, yeasts, mycobacteria, and vegetative form of Bacillus subtilis were killed within 2 min of an exposure to Foodsafe (100 ppm of HOCl) under both clean and dirty conditions. But, the spore form of B. subtilis was not killed even after 60 min.

Conclusion

It may be recommended that Foodsafe can be used as an effective sanitizer/disinfectant for food hygienic control and an intermediate-level dis-infectant for hospital infection control.

References

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Table 1.
Biocidal activity of Foodsafe (100 ppm of HOCl) against various microorganisms according to exposure time
Test microorganism Initial count (CFU/mL)   Colonies remaining (CFU/mL)  
0.5 min 1 min 2 min 5 min 10 min
Methicillin-susceptible S. aureus 1.6×108 <102 <102 <102 <102 <102
Methicillin-resistant S. aureus 1.4×108 <102 <102 <102 <102 <102
Methicillin-susceptible S. epidermidis 1.0×108 <102 <102 <102 <102 <102
Methicillin-resistant S. epidermidis 1.3×108 <102 <102 <102 <102 <102
Vancomycin resistant E. faecium 1.1×108 <102 <102 <102 <102 <102
Enterococcus faecalis 1.0×108 <102 <102 <102 <102 <102
Escherichia coli 2.0×108 <102 <102 <102 <102 <102
Klebsiella pneumoniae 1.2×108 <102 <102 <102 <102 <102
Serratia marcescens 2.0×108 <102 <102 <102 <102 <102
Enterobacter cloacae 1.5×108 <102 <102 <102 <102 <102
Salmonella Typhi 1.4×108 <102 <102 <102 <102 <102
Salmonella Enteritidis 2.0×108 <102 <102 <102 <102 <102
Shigella sonnei 1.0×108 <102 <102 <102 <102 <102
Citrobacter freundii 1.4×108 <102 <102 <102 <102 <102
Proteus vulgaris 2.1×108 <102 <102 <102 <102 <102
Pseudomonas aeruginosa 1.2×108 <102 <102 <102 <102 <102
Acinetobacter baumannii 1.5×108 <102 <102 <102 <102 <102
Stenotrophomonas maltophilia 1.5×108 <102 <102 <102 <102 <102
Candida albicans 5.0×107 <102 <102 <102 <102 <102
Candida tropicalis 5.5×107 <102 <102 <102 <102 <102
Mycobacterium tuberculosis 1 2.2×107 >103 <102 <102 <102 <102
Mycobacterium tuberculosis 2 2.5×107 >103 >103 <102 <102 <102
Bacillus subtilis, vegetative form 6.0×107 >107 >107 >107 >106 >106
Table 2.
Bactericidal activity of Foodsafe (100 ppm of HOCl) under clean and dirty conditions
Test microorganism Initial count (CFU/mL) Clean condition (CFU/mL) Dirty condition (CFU/mL)
0.5 min 5 min 10 min 60 min 0.5 min 5 min 10 min 60 min
Staphylococcus aureus, ATCC 29213 1.2×108 <102 <102 <102 <102 <102 <102 <102 <102
E. coli, ATCC 25922 1.3×108 <102 <102 <102 <102 <102 <102 <102 <102
Pseudomonas aeruginosa, ATCC 27853 1.5×108 <102 <102 <102 <102 <102 <102 <102 <102
Bacillus subtilis, ATCC 6633 (vegetative form) 6.0×107 <102 <102 <102 <102 <102 <102 <102 <102
Bacillus subtilis, ATCC 6633 (spore form) 6.5×107 >107 >107 >106 >106 >107 >107 >106 >106
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