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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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