Validation of electrostatic spray as a low-volume sanitization method for food processing surfaces
Lyons, Shawn Matthew
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In this study, air-assisted, induction-charged sprays of sanitizers were applied to inoculated food contact surfaces to evaluate their ability to reduce populations of Salmonella. Electrostatically charged sprays (-7.2 mC/kg charge-to-mass ratio) deposited more active ingredient and carrier liquid onto target surfaces than uncharged sprays from the same nozzle and a conventional hydraulic nozzle (p<0.05). Charged sprays at lowered biocide rates reduced Salmonella population on target surfaces greater than or equal to hydraulic sprays with full-rate biocide for 8 of 9 surface and orientation combinations evaluated (p<0.05). Peracetic acid sprays were more effective than quaternary ammonium compound sprays from all nozzles in 9 of 9 surface and orientation combinations evaluated (p<0.05).