Efficacy of chlorine-based disinfectants (sodium hypochlorite and chlorine dioxide) on Salmonella Enteritidis planktonic cells, biofilms on food contact surfaces and chicken skin

Abstract

In this study, we investigated the efficacy of chlorine-based disinfectants (sodium hypochlorite and chlorine dioxide) against Salmonella Enteritidis planktonic cells in the presence of different level of organic substances. Also, the reduction effect against S. Enteritidis biofilms formed on stainless steel, silicone rubber, plastic, and chicken skin were evaluated. At the same effective chlorine concentration under clean condition, chlorine dioxide (ClO2) had significantly (P < 0.05) higher planktonic cell reduction than sodium hypochlorite (NaOCl). And when chlorine-based disinfectants were treated under dirty condition, the disinfectant efficacy was significantly (P < 0.05) decreased than that was in clean condition. The disinfectant efficacy of NaOCl and ClO2 against the biofilms formed on food contact surfaces and chicken skin was also evaluated. Likewise before, ClO2 showed significantly (P < 0.05) increased biofilm removal ability than NaOCl in food contact surfaces and chicken skin at all treated times and concentrations. The reduction value of NaOCl and ClO2 at 100 μg/mL depends on the type of surface was decreased in the order of stainless steel (4.91 or 6.55 log CFU/cm2), silicone rubber (3.79 or 6.68 log CFU/cm2), plastic (4.20 or 6.60 log CFU/cm2), and chicken skin (0.58 or 1.33 log CFU/cm2). The results indicated that chlorine-based disinfectants (NaOCl and ClO2) could be used in poultry industry, especially on food contact surfaces, for control planktonic cells and biofilms of Salmonella Enteritidis to enhance food safety.