Development of predictive reduction models for Escherichia coli on utensils as a function of hydrogen peroxide concentration and exposure time

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.