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Plastic waste due to sanitizer bottles caused a landfill in UK

HOCl AGAINST MICROORGANISMS ON SURFACES AND UTENSILS

Cutting boards examined the efficiency of AEW at different temperatures and ACCs for inactivating E. coli O157:H7 and L. monocytogenes on plastic cutting boards. The highest reductions were obtained for E. coli O157:H7 at 35C for 20 min, 45C for 10 min, or 55C for 5 min and for L. monocytogenes at 35C for 10 min.

Vibrio parahaemolyticus was reduced from 5.8 to less than 1.0 log CFU/cm2 after 1 min of exposure to AEW. By rinsing plastic cutting boards with NEW, E. coli, S. aureus, P. aeruginosa, and L. monocytogenes were reduced by about 5 orders of magnitude.

HOCl exhibits broad-spectrum antimicrobial activity that is directly toxic to many bacteria and fungi and might also impart antiviral properties.

Hypochlorous acid exhibits anti-inflammatory and immunomodulatory properties based on multiple laboratory analyses.

Topical formulations of stabilized, pH-neutral HOCl (e.g., solution, gel, spray) have been evaluated in several studies demonstrating both antimicrobial effects and therapeutic benefit in many cutaneous disorders, including seborrheic dermatitis, atopic dermatitis-associated pruritus, acne vulgaris, diabetic foot ulcers, and hypertrophic scars/keloids.

Processing gloves

Analyzed the effects of AEW on reusable and disposable gloves (natural rubber latex, natural latex, and nitrile) and on clean and soiled gloves.

L. monocytogenes was completely inactivated on each glove type after 5 min of treatment. Longer survival of L. monocytogenes was observed in the presence of organic matter.

Abattoirs

The effectiveness of AEW and a common sanitizer (Mikrolene) for the use in abattoirs. After standard precleaning, AEW was more effective for inactivating bacteria in various slaughterhouse areas.

During the slaughter of cattle, the contamination risk associated with the hide is of special concern. Both saprophytes and pathogens such as E. coli O157:H7 can be transferred to the carcass during dehiding.

In addition to the maintenance and optimization of slaughter hygiene practices, decontamination treatments for hides have been established.

The results were comparable to those obtained with other hide treatments; total microbial counts and Enterobacteriaceae counts were reduced by 3.5 and 4.3 log CFU/100 cm2, respectively.

Comparison of different sanitizer in food industry

Source : https://prescoenvironmental.co.nz/blog-post/what-are-the-best-non-corrosive-sanitisers-for-the-food-industry

Electrolyzed water: Effect on Raw Meat

Carcasses, raw meat, and ready-to-eat meat. compared the effect of AEW solutions for immersion and spray washing of chicken carcasses. Immersion of carcasses in AEW (4C for 45 min) reduced aerobic bacteria, total coliforms, E. coli, and Salmonella Typhimurium by 0.8 to 1.3 log CFU/ml of carcass rinsate.

Moreover, the results suggested that AEW treatment extended the shelf life of refrigerated poultry. Investigated the effectiveness of AEW for reducing C. jejuni on chicken carcasses. Spray treatment alone reduced C. jejuni by 1.1 log CFU/g.

Analyzed the economics of reducing Campylobacter to different levels within the poultry meat chain (farm, processing plant, and consumer) and found that the decontamination of carcasses with AEW in the processing plant was the most efficient (cost-benefit ratio) of the evaluated measures.

Electrostatic spraying on shell eggs with AEW

Electrostatic spraying on shell eggs with AEW (hourly for 24 h) reduced E. coli, S. aureus, and Salmonella Typhimurium by 3 to 6 orders of magnitude, whereas L. monocytogenes was reduced by 1.0 to 4.0 log CFU per egg.

In a study, immersion of eggs in AEW for 5 min with agitation (100 rpm) reduced L. monocytogenes and Salmonella Enteritidis by 3.7 and 2.3 log CFU per egg, respectively.

Whats an alternative to the current options?

Dry hands due to alcohol based hand sanitizer