43-5 |
Antimicrobial properties of a wine based disinfectant |
J. G. WAITE and M. A. Daeschel. Dept. of Food Science & Technology, Oregon State Univ., 100 Wiegand Hall, Corvallis, OR 97331 There is increasing interest from consumers for household cleaning and sanitizing products formulated from natural and biodegradable materials. We have previously shown that either red or white wine can cause a 7 log reduction in populations of Salmonella choleraesuis ( within 20 minutes) and E.coli O157:H7 ( within 60 minutes). Objectives of this study were to formulate a wine-based disinfectant; to develop methodology to assess disinfectant activity on a model kitchen counter surface; and to compare antimicrobial efficacy between the wine based disinfectant and commercially available kitchen disinfectants. Standardized test methodology consisted of using 8 cm x 8 cm squares of lightly scuffed Formica sterilized with 70 %ethanol and air dried. 0.3 mL of microbial test culture was evenly distributed to the surface with a glass rod and allowed to dry for 30 minutes. Test squares had 0.3 mL of disinfectant evenly applied and were sampled 15 and 30 minutes after application for surviving microorganisms. Additional surface squares were sampled for microbial die-off due to drying before application of the disinfectants. A Chardonnay wine was used in comparison to a commercial disinfectant in studies using Pediococcus pentosaceus as a non-pathogenic test bacterium. The culture was applied at 1.5 x 10 5 cells/cm2. Both disinfectants were able to give a 3 log reduction after 30 minutes exposure. Surface drying accounted for an additional 1log reduction. The antimicrobial activity of wine is likely to be a cumulative hurdle effect due to ethanol, organic acids , low pH and residual sulfur dioxide. A wine-based disinfectant may have utility as an alternative consumer product and may provide added value to defective wine deemed unsuitable for sale and consumption.
Session 43, Food Microbiology: Food mycology
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