DEVELOPMENT OF GERMINANT MIXTURES AND INACTIVATION OF ADHERED CLOSTRIDIUM SPOROGENES SPORES ON FOOD CONTACT SURFACES
Keywords:
Clostridium sporogenes, food contact surface, germination, electrolyzed oxidizing water, germinant mixture capacity, adjustment factorsAbstract
Adhered spores are one of the major causes of surface-derived contamination in food industry. In this study, the feasibility of a germination-induced inactivation strategy on adhered Clostridium sporogenes spores was assessed. Mixtures of L-alanine (Ala), L-cysteine (Cys), and/or L-serine (Ser) were more effective to induce spore germination than an individual amino acid. The germinant mixture containing 50 mM Ala+25 mM Cys+50 mM Ser in 50 mM NaHCO3+50 mM L-lactate+25 mM Na2HPO4 at pH 6.0 can promote maximum germination extent for various strains of C. sporogenes spores. Spores adhered onto stainless steel (SS) and plastic cutting board (PB) coupons were incubated with this germinant for 30 min at 30°C prior to inactivation with 200 ppm NaOCl, 25 ppm iodophor, 200 ppm Quaternary Ammonium Compounds (QACs), and electrolyzed oxidizing water (EOW). The incorporation of a germination-inducing step before sanitizing treatments enhanced an antimicrobial efficacy of NaOCl and EOW under both clean and dirty conditions on SS coupons. Upon implementing a germination step, EOW showed the strongest sporicidal activity among all sanitizers tested with 3.78 and 3.16 log reductions on dirty SS and clean PB coupons, respectively. Collectively, these results suggest an incorporation of germination step with the selected amino acid mixture could sensitize adhered C. sporogenes spores on SS and PB surfaces to activities of sanitizing agents, and demonstrate the potent activity of EOW against adhered C. sporogenes spores.
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