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Evaluation of hydrogen peroxide foam containing surfactants for antimicrobial activity against Listeria monocytogenes and Salmonella enterica

  • Nahyun Kim (김나현, 대학원 융합생명공학과 시스템식품생명공학전공)

초록/요약

This study aimed to identify the optimal surfactant component in hydrogen peroxide (H2O2) foam effectively inactivating Listeria monocytogenes and Salmonella enterica on stainless steel coupons (SSCs). Seven surfactants (sodium dodecyl sulfate [SDS], cetylpyridinium chloride [CPC], cetyltrimethylammonium bromide [CTAB], coco betaine, lauryl betaine, Triton X-100, and Tween 80) were evaluated for their minimum inhibitory and lethal concentrations. Among them, CPC and CTAB exhibited the highest antimicrobial activity. Next, the antimicrobial activity of H2O2 (1 or 3%), surfactant solutions (100 or 500 μg/mL), and their combinations were assessed. Against L. monocytogenes, CPC and CTAB reduced the numbers of bacteria by ca. 2.8 and 4.1 log CFU/coupon. Lauryl betaine was most effective against S. enterica, reducing the population below the detection limit (1.5 log CFU/coupon). Notably, compared with single treatment of H2O2 or surfactant solutions, combinations of H2O2 with CPC or CTAB showed enhanced antimicrobial activity against L. monocytogenes, whereas H2O2+Triton X-100 and H2O2+Tween 80 solutions showed antagonistic effects. In the case of S. enterica, enhanced antimicrobial activity were observed with H2O2+SDS, H2O2+CPC, H2O2+CTAB, H2O2+coco betaine, and H2O2+Triton X-100 solutions, whereas H2O2+Tween 80 solution showed reduced efficacy. Finally, the antimicrobial activity of foam containing H2O2 (1 or 3%) and surfactant (100 or 500 μg/mL) was determined. Compared to treatment with H2O2 solution alone, H2O2+CPC and H2O2+CTAB foams exhibited enhanced antimicrobial activity against L. monocytogenes, while H2O2+SDS, H2O2+CPC, H2O2+CTAB, H2O2+coco betaine, and H2O2+lauryl betaine foams exhibited enhanced antimicrobial activity against S. enterica, respectively. These observations indicate that the antimicrobial activity of H2O2 foams is significantly influenced by the type of surfactant used, providing valuable insights for developing effective foam type disinfectants for food-contact surfaces.

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목차

ABSTRACT i
국문 초록 vi
PREFACE v
TABLE OF CONTENTS vii
LIST OF TABLES vii
LIST OF FIGURES ix
NOMENCLATURE x

CHAPTER 1. INTRODUCTION 1
CHAPTER 2. LITERATURE REVIEW 5
2.1 Food safety and foodborne pathogens 5
2.2 Food-contact surfaces 7
2.3 Hydrogen peroxide 8
2.3.1 Characteristics of hydrogen peroxide 8
2.3.2 Hydrogen peroxide foam 9
2.4 Surfactants 10
2.4.1 Definition of surfactants 10
2.4.2 Types of surfactants 11
CHAPTER 3. MATERIALS AND METHODS 13
3.1 Bacterial strains and preparation of inoculum 13
3.2 Preparation of H2O2 and surfactant solutions 14
3.3 Determination of MICs and MLCs of surfactant solutions against bacteria 16
3.4 Antimicrobial activities of H2O2 and surfactant solutions, individually and in combination, against bacteria on stainless steel coupons 17
3.4.1 Preparation of stainless steel coupons (SSCs) 17
3.4.2 Surface inoculation of SSCs with bacteria 17
3.4.3 Treatment of surface-inoculated SSCs with H2O2 and surfactant solutions, individually and in combination 18
3.5 Antimicrobial activities of H2O2 foams containing surfactants 20
3.6 Statistical analysis 20
CHAPTER 4. RESULTS AND DISCUSSION 21
4.1 Determination of MICs and MLCs of surfactants against bacteria 21
4.2 Antimicrobial activities of H2O2 and surfactants solutions against bacteria on SSCs 24
4.2.1 Antimicrobial activities of H2O2 solutions at various concentration against bacteria on SSCs 24
4.2.2 Antimicrobial activities of H2O2 and surfactants solutions, individually and in combination, against bacteria on SSCs 28
4.3 Antimicrobial activities of combinations of H2O2 and surfactant foams against bacteria on SSCs 42
CHAPTER 5. CONCLUSION 48
REFERENCES 50

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