Evaluating the efficacy of sodium acid sulfate to reduce Escherichia coli O157:H7 and its biofilms on food-contact surfaces

Abstract Escherichia coli O157:H7 biofilms pose challenges to the food industry by facilitating pathogen persistence. Sodium acid sulfate (SAS), a food-acid with antimicrobial properties, is poorly understood for its biofilm-disrupting capabilities. Efficacy of SAS (0.1, 1, and 3%), to disrupt E. coli O157:H7 biofilms in-vitro and on food-contact surfaces, was compared with water, chlorine (200ppm) and peracetic-acid (PAA; 200ppm). Biofilms were formed in 96-well-plates or on stainless-steel (SS) and high-density-polyethylene (HDPE) at 0, 10 and 480 min. In-vitro biofilm disruption was determined by measuring absorbance (A595) of crystal violet bound to the biofilm. Biofilm disruption on SS and HDPE was visualized using scanning electron microscopy (SEM) and pathogen populations enumerated. Overall, SAS-treatments significantly (P