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Development of predictive reduction models for Escherichia coli on utensils as a function of hydrogen peroxide concentration and exposure time
- Authors
- Song, Hyun-Ha; Park, Shin Young; Lee, Ki-Hoon; Chung, Myung-Sub; Kim, Gun-Hee; Park, Tae Jung; Ha, Sang-Do
- Issue Date
- Feb-2015
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- hydrogen peroxide; reduction value; predictive models; materials; E. coli
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.24, no.1, pp 353 - 359
- Pages
- 7
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 24
- Number
- 1
- Start Page
- 353
- End Page
- 359
- ISSN
- 1226-7708
2092-6456
- Abstract
- Use of hydrogen peroxide against Escherichia coli on surfaces based on concentration and time using response surface methodology was studied. Models for E. coli reduction were developed for stainless steel, ceramic, plastic, glass, rubber, and wood treated at 1,100 ppm for 5 min. Reduction values of E. coli were 1.68, 1.33, 1.31, 1.28, 1.24, and 1.14 log CFU/cm(2). All models were significant (p < 0.05). Lack-of-fit values were non-significant. r (2) values were close to 1 with p < 0.05. The effect was insufficient to meet guidelines. An increase in the concentration or the exposure time is needed to sanitize food contact surfaces.
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