Evaluation of sanitizers for their efficacy in killing Bacillus cereus, Bacillus thuringiensis, and Pseudomonas
Kreske, Audrey Christina
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The ability of pathogenic and spoilage organisms to survive and grow on foods and food-contact surfaces raises interest in evaluating the lethality of sanitizers commonly used in the food industry. Chlorine, chlorine dioxide, a peroxyacetic acid-based sanitizer, and a commercial produce sanitizer were evaluated for their effectiveness in killing Bacillus cereus, Bacillus thuringiensis, and Pseudomonas. The sensitivity of B. cereus and B. thuringiensis spores to sanitizers was similar. Treatment of Bacillus spores in suspension with chlorine dioxide followed by heat treatment significantly increased lethality. The effectiveness of chlorine dioxide was significantly reduced when cells or spores were suspended in 0.5% horse serum and spot-inoculated on coupons. Chlorine was effective in killing cells and spores spot-inoculated on coupons but when combined with the commercial produce sanitizer, the lethality was significantly reduced. Chlorine and chlorine dioxide were equally effective in killing Bacillus spores on apples.