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Page No. : 24-27

ABSTRACT

A study was conducted to evaluate the effi cacy of some commonly used sanitizers in the food processing industries viz. benzalkonium chloride, hydrogen peroxide with per acetic acid (2:1) and chlorine water for surface sanitation of raw shelled eggs by artifi cially challenging with Salmonella Enteritidis and Listeria mono cytogenes MTCC 1135 under clean and dirty conditions by in-vitro trials. Minimum Inhibitory Concentration (MIC) of the selected sanitizers was determined according to the modifi ed Rideal-Walkar test by tube dilution technique and capacity of sanitizers under clean and dirty conditions by Kelsey-Sykes test. The study revealed that, MIC of benzalkonium chloride, hydrogen peroxide with per acetic acid and chlorine water was 25 ppm, 250 ppm and 50 ppm, respectively for both the test organisms. The effi cacy of the sanitizers against selected test organisms was found to be 50 ppm, 500 ppm and 100 ppm, respectively for clean raw shelled eggs sanitation, but these sanitizers were ineff ective against organisms spiked on dirty raw shelled eggs. The study revealed that the effi cacy of sanitizers reduced in the presence of organic ma# er on the shell surface, Further, it was also observed that the concentration of sanitizers used in determining the performance criteria was two times higher than the MIC concentration.
Keywords: Benzalkonium chloride, chlorine, MIC, raw shelled eggs, sanitizers