Abstract
Cetylpyridinium chloride (CPC) is a quaternary ammonium sanitizer approved for fresh poultry animal carcass sanitization from microbial human pathogens, such as Salmonella enterica. Nonetheless, the interactions of CPC with Salmonella cells, and the mechanism of the sanitizer’s neutralization by lecithin remains largely unknown. This study aimed to investigate the interaction of CPC with lecithin and Salmonella Typhimurium to determine the interactions of the sanitizer and neutralizer impacting the bacterium’s survival. Application of 0.8% CPC is proposed to produce loss of microbial membrane integrity with loss of electrostatic repulsion between individual cells, resulting in the eventual emulsification of membrane lipids with cytoplasmic contents leakage. Our findings point to a two-phase interaction between CPC and lecithin impacting S. Typhimurium survival. The first consists of electrostatic attraction and charge neutralization between oppositely charged components of pathogen cell and CPC. The second involves formation of aggregates between sanitizer and pathogen, or between sanitizer, pathogen membrane lipids, and lecithin.
Highlights
In the United States, the manufacture of fresh poultry products is regulated by the U.S Department of Agriculture Food Safety and Inspection Service (USDA-FSIS)
Addition of 0.8% cetylpyridinium chloride (CPC) destabilized the outer membranes of Salmonella cells, likely the result of combined effects of charge neutralization and surfactant-based membrane lipid re-ordering
Lipids from Salmonella cell outer membranes were likely released via sanitizer application, resulting in large molecular aggregates of lipid and protein following cell death
Summary
At 0.005% CPC, bacterial survival increased with addition of 0.7 or 2.0% lecithin, surface ζ-potential of TPE-DTAB (when in excess versus TPE-SDS) likely resulted in electrostatic attraction to E. coli cells membrane but not in a dose-dependent manner (Fig. 5).
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