Hamilton Allyson N, Jones Sarah L, Baker Christopher A, Liang Xinya, Siepielski Adam, Robinson Ashlynn, Dhulappanavar Gayatri R, Gibson Kristen E
University of Arkansas System Division of Agriculture, Center for Food Safety, Department of Food Science, Fayetteville, AR 72704, USA.
University of Arkansas, Educational Statistics and Research Methods, Fayetteville, AR 72701, USA.
J Food Prot. 2025 Apr 22;88(5):100495. doi: 10.1016/j.jfp.2025.100495. Epub 2025 Mar 22.
Chemical sanitizers are applied to food processing surfaces to inactivate bacterial pathogens. Pathogen type, surface type along with sanitizer type, concentration, and contact time are important factors potentially impacting sanitation efficacy. Numerous studies on chemical agents and lab-generated biofilms have been published; however, cross-study comparisons can be difficult. A systematic literature review (SLR) and meta-analysis were conducted to evaluate chemical sanitizer efficacy against Listeria monocytogenes, Salmonella spp., and Shiga toxin-producing Escherichia coli (STEC) within lab-generated biofilms on food contact surfaces (FCSs). The SLR included 13 peer-reviewed articles published between 2000 and 2020. Sanitizer concentration, type, contact time, surface type, and bacteria type were explored using multilevel mixed effects models to determine their impact on bacterial log reduction on FCS. The overall estimated log reduction was 2.90 (effect size [ES]) with a 95% CI = 2.40, 3.39 (p < 0.0001). The multilevel mixed effects model estimated log reductions of 2.67-3.82 for peracetic acid (PAA), quaternary ammonium compounds, sodium hypochlorite, hydrogen peroxide + PAA, and calcium hypochlorite, with significant differences across sanitizers. No significant differences were found between L. monocytogenes and STEC; however, both pathogens were significantly different from Salmonella spp. All pathogens were significant predictors of mean log reduction (p < 0.0001). No significant differences were found between surface types, while all were significant predictors of mean log reduction (p < 0.0001). Neither sanitizer concentration (p = 0.5554) nor sanitizer contact time (p = 0.1800) were found to be significant predictors of estimated mean log reduction. These findings highlight the importance of specific sanitizers and tailored approaches based on surface types and pathogen considerations.
化学消毒剂被应用于食品加工表面，以灭活细菌病原体。病原体类型、表面类型以及消毒剂类型、浓度和接触时间是可能影响消毒效果的重要因素。关于化学药剂和实验室生成生物膜的众多研究已经发表；然而，跨研究比较可能很困难。进行了一项系统文献综述（SLR）和荟萃分析，以评估化学消毒剂对食品接触表面（FCS）上实验室生成生物膜中的单核细胞增生李斯特菌、沙门氏菌属和产志贺毒素大肠杆菌（STEC）的功效。该SLR纳入了2000年至2020年间发表的13篇同行评审文章。使用多层次混合效应模型探讨消毒剂浓度、类型、接触时间、表面类型和细菌类型，以确定它们对FCS上细菌对数减少的影响。总体估计对数减少量为2.90（效应大小[ES]），95%置信区间 = 2.40, 3.39（p < 0.0001）。多层次混合效应模型估计过氧乙酸（PAA）、季铵化合物、次氯酸钠、过氧化氢 + PAA和次氯酸钙的对数减少量为2.67 - 3.82，不同消毒剂之间存在显著差异。在单核细胞增生李斯特菌和STEC之间未发现显著差异；然而，这两种病原体与沙门氏菌属均有显著差异。所有病原体都是平均对数减少量的显著预测因子（p < 0.0001）。在表面类型之间未发现显著差异，而所有表面类型都是平均对数减少量的显著预测因子（p < 0.0001）。消毒剂浓度（p = 0.5554）和消毒剂接触时间（p = 0.1800）均未被发现是估计平均对数减少量的显著预测因子。这些发现凸显了特定消毒剂以及基于表面类型和病原体考虑的定制方法的重要性。
