Increased Effectiveness of Microbiological Verification by Concentration-Dependent Neutralization of Sanitizers Used in Poultry Slaughter and Fabrication Allowing Salmonella enterica Survival

• Published in: Foods Vol. 7; no. 3; p. 32
• Main Authors: Mohammad, Zahra H, Hasan, Amer A, Kerth, Chris R, Riley, David G, Taylor, T Matthew
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 03.03.2018; MDPI
• Subjects: Buffers; Cetylpyridinium chloride; Communication; Fabrication; Food production; Food science; Foodborne pathogens; Lecithin; Neutralization; neutralizer; Neutralizers; Pathogens; Peptones; Peracetic acid; Phosphates; Polyoxyethylene sorbitan monooleate; Potassium; Salmonella; Salmonella enterica; sanitizer; Sanitizers; Sodium; Sodium thiosulfate; Survival; Thiosulfate; Thiosulfates; neutralizer; Salmonella; cetylpyridinium chloride; foodborne pathogens; sanitizer; peracetic acid
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods7030032

Sanitizer neutralizers can assist foodborne pathogen detection during routine testing by counteracting sanitizer residues carried over into fluids collected and tested from food samples. This study tested sanitizer-matched neutralizers applied at increasing concentrations to facilitate survival following exposure to cetylpyridinium chloride (CPC) or peracetic acid (PAA), identifying minimum required concentrations of neutralizers to facilitate pathogen survival. isolates were individually inoculated into a non-selective medium followed immediately by CPC (0.1 to 0.8% ) or PAA (0.0125 to 0.2% ) application, followed by neutralizers application. CPC was neutralized by lecithin and polysorbate 80, each supplemented into buffered peptone water (BPW) at 0.125 to 2.0X its respective content in Dey-Engley (D/E) neutralizing buffer. PAA was neutralized in BPW supplemented with disodium phosphate, potassium monophosphate, and sodium thiosulfate, each at 0.25 to 3.0X its respective concentration in BPW (phosphates) or D/E buffer (thiosulfate). Addition of neutralizers at 1X their respective concentrations in D/E buffer was required to allow growth at the maximum CPC concentration (0.8%), while 2X neutralizer addition was required for growth at the maximum PAA level (0.2%). Sanitizer neutralizers can assist pathogen survival and detection during routine food product testing.