Removal of Bacillus anthracis on various food contact surfaces

7/29/2019 Removal of Bacillus anthracis on various food contact surfaces

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Effectiveness of VortexTM

andhydrogen peroxide to inactivate

Bacilllus anthracis spores on various

food contact surfaces

Nov 9,2012

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Review of presentation

Introduction

Background information

Project objectives Materials and Methods

Results and Discussion

Conclusion

Yiyi

Sanjana

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Introduction

Key words

1. Bacillus anthracis spores

2. Food contact surfaces

3. Sanitizer

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Introduction 1. Bacillus anthracis spores

- Gram +ve, rod-shaped bacteria

- Resistant to harsh treatment

- Remain viable for long periods

- Causes disease when ingested due to production offatal toxin

- More resistant when attached to surfaces

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Introduction2. Food contact surfaces

Food container

Food processing

equipment Food packaging

stainless steel, glazed tile,

Teflon, polypropyleneand Buna-N

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Introduction 3. Sanitizer

- Can be used to inactivatethe spores

- Hydrogen Peroxide- VortexxTM

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Background Information Only selective sanitizers can

inactivate the B. anthracis spores.

Peanut butter and sucrose are

difficult food matrices forsanitizing.

B. anthracis from food can befatal to humans.

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Project Objectives1. Evaluate the efficacy of VortexxTM

and Hydrogen peroxide on theinactivation of spores embedded inpeanut butter, sucrose on various food

contact surface.2. Investigate the relationship between

the concentration of hydrogen peroxideand its efficacy.

3. Compare the efficacy of variousfood contact surface on inactivation ofB.anthracis spores.

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Materials Bacillus anthracis

spores

VortexxTM

Hydrogen peroxide

Five different kinds of contact surfaces

Peanut butter and Sucrose

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MaterialsFive different kinds of contact surfaces (11cm)

Stainless Steel chips Glazed tile chips Teflon chips

Polypropylene chips Buna-N chips

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Methods

Preparation-Bacillus anthracis spores

-Food contact surface

-Sanitizer

Sanitizer Treatment

-Vortex (5%)

-Hydrogen peroxide(15%, 20%, 25%,

30%) Microbiological analysis

-Media: Tryptic Soy Agar

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ResultsH2O2

concentration/

contact

time(min)

15% 20% 25% 30%

15 4.3 4.8 5.8 6.0

20 5.8 6.2 7.8 7.8

30 5.6 6.2 7.6 7.8

Table: Log10 reduction values ofB. anthracis spores at various hydrogen

peroxide (H2O2) concentrations for various contact times

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Results

Figure: Comparison of the inactivation ofB. anthracis spores in peanut butter

and sucrose matrices from various coupon types on exposure to 25% hydrogen

peroxide

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Results

Figure: Comparison of the inactivation ofB. anthracis spores in peanut butterand sucrose matrices from various coupon types on exposure to 5% VortexxTM

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Results

Figure: Comparison of sanitizer efficacy for inactivation ofB. anthracis spores on

peanut butter matrix from various coupon types

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Results

Figure: Comparison of sanitizers efficacy for inactivation ofB. anthracis sporeson sucrose matrix from various coupon types

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Discussion The concentration of 25% H2O2 and 20 min. contact

time was selected because it achieved the greatest logreduction of 7.8 in a short time.

Hydrogen peroxide was found to be more effective in

sucrose on all food contact surfaces tested. Nearly 3

3.5 log reduction was seen for all surfaces.

Very low log reductions were seen for both hydrogenperoxide and VortexxTM in peanut, less than 0.5 in

most cases. Using VortexxTM, the log reduction of spores in sucrose

was very high for stainless steel ca. 5 log reduction andnearly 1- 3 log reduction for the other surfaces.

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Conclusion It was found that hydrogen peroxide was more

effective in inactivating B. anthracis spores on all foodcontact surfaces except in the case of sucrose onstainless steel surface.

Peanut butter was found to inhibit the sporeinactivation by both sanitizers when compared tosucrose. This could be due the relatively high fatcontent of peanut butter.

Further studies may be required to test with differentsanitizers for effectively removing B. anthracis sporeson peanut butter matrices.

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Questions?

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Removal of Bacillus anthracis on various food contact surfaces

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