17-4

C. J. GIAMBRONE, FMC Corp., P.O. Box 8, Princeton, NJ 08543

Oxidant biocides have been successfully utilized to eliminate & prevent biofilm formation in both water treatment & food processing applications. The capacity to reduce a broad spectrum of microbial species has been well elucidated with these fast acting, low residue biocides. This presentation will focus on the ability of oxidant biocides to reduce levels of surface dried food bacterial pathogens both in an invitro, as well as a simulated carcass test model. Typical oxidants were tested with 6.7 to 7 Log10 cycle challenges of surface dried Escherichia coli 0157:H7 [ATCC 35150], Salmonella typhimurium [ATCC 14028] and Listeria monocytogenes [ATCC 43256] at varying concentrations. Results with surface dried pathogens in a IsoGrid HGMF membrane test model indicated that peracetic acid based products all at 50 ppm [Av. PAA] achieved vs. S. typhimurium had 4.5 to 5.7 log reductions, vs. E. coli 0157:H7 had 5.7 to 5.9 log10 reductions, and vs. L. monocytogenes had 4.3 to 5.9 log10 reductions. Other oxidants like Chlorine dioxide at 5 ppm [Av ClO2] had log10 cycle reductions of 4 cycles vs. S.typhimurium. 5 cycles vs. E. coli 0157:H7 and 3 cycles vs. L. monocytogenes. The simulated carcass model will address organoleptic considerations and problems inherent with application of oxidants on myohemoglobin flesh foods . Additionally, utilization of multi intervention strategies incorporating GRAS organic acids and oxidative biocides with Steam Pasteurization Systems {SPS} for beef carcass and bird washers for poultry systems will be discussed. Next generation multi-intervention strategies employing oxidative systems to remove and prevent bacterial pathogen colonization of flesh foods will also be reviewed.