Evaluation of Effectiveness of Sanitizers and Disinfectants used in Domestic Food Processing Plants

Effects of sanitizers and disinfectants on microorganisms in food-processing plants were investigated. Chlorine and hydrogen peroxide were most effective, showing approximately 2-3 log reductions, among products tested, whereas alcohol showed less than 1 log reduction. Before using sanitizer and disinfectant in food processing plants, aerobic plate, coliforms, and E. coli counts were about , and below , respectively. After use of sanitizer, APC decreased to . The result to confirm sanitizing effectiveness for 2 months using showed that Alcohol compound, QAC, hydrogen peroxide compound were effective against Staphylococcus aureus ATCC 6538 and E. coli ATCC 10536 at recommended usage concentrations, whereas effectiveness of chlorine compound decreased from 8 to 4 log 2 weeks after opening of product. Although sanitizers and disinfectants approved by law showed 5 log reduction in vitro for S. aureus ATCC 6538 and E, coli ATCC 10536, sanitizing effectiveness in food processing plants was very low, and effectiveness decreased once used product was stored.