Enhancement of bactericidal effects of sodium hypochlorite in chiller water with food additive grade calcium hydroxide

• Published in: Journal of Veterinary Medical Science 2017, Vol.79(6), pp.1019-1023
• Main Authors: TOYOFUKU, Chiharu, ALAM, Md. Shahin, YAMADA, Masashi, KOMURA, Miyuki, SUZUKI, Mayuko, HAKIM, Hakimullah, SANGSRIRATANAKUL, Natthanan, SHOHAM, Dany, TAKEHARA, Kazuaki
• Format: Article
• Language: English
• Subjects: Animals; Anti-Bacterial Agents - pharmacology; Avian Pathology; Bacteria; bacterial disinfection; Calcium; Calcium hydroxide; Calcium Hydroxide - pharmacology; Chickens - microbiology; Chlorine; Disinfectants - pharmacology; Escherichia coli; Escherichia coli - drug effects; Fetal calf serum; food additive grade calcium hydroxide; Food Additives; Food contamination; Food Handling; Food Microbiology; inhibition of cross contamination; Microbial Sensitivity Tests; Microorganisms; Residual chlorine; Salmonella; Salmonella - drug effects; Salmonella Infantis; Slaked lime; Sodium; Sodium hypochlorite; Sodium Hypochlorite - pharmacology; synergistic effect; Temperature; Water
• ISSN: 0916-7250; 1347-7439
• DOI: 10.1292/jvms.17-0089

An alkaline agent, namely food additive grade calcium hydroxide (FdCa(OH)2) in solution at 0.17%, was evaluated for its bactericidal efficacies in chiller water with sodium hypochlorite (NaOCl) at a concentration of 200 ppm total residual chlorine. Without organic material presence, NaOCl could inactivate Salmonella Infantis and Escherichia coli within 5 sec, but in the presence of fetal bovine serum (FBS) at 0.5%, the bactericidal effects of NaOCl were diminished completely. FdCa(OH)2 solution required 3 min to inactivate bacteria with or without 5% FBS. When NaOCl and FdCa(OH)2 were mixed at the final concentration of 200 ppm and 0.17%, respectively, the mixed solution could inactivate bacteria at acceptable level (103 reduction of bacterial titer) within 30 sec in the presence of 0.5% FBS. The mixed solution also inhibited cross-contamination with S. Infantis or E. coli on chicken meats. It was confirmed and elucidated that FdCa(OH)2 has a synergistic effect together with NaOCl for inactivating microorganisms.