Six different kinds
of non-metallic or organic disinfectants were obtained in this research study including “Neutral Electrolyzed Water”, “M22” organic
disinfectant solution, Superoxy Food Wash disinfectant, Hydrogen Peroxide,
Clorox Germicidal Bleach and Clidox-S. The
effectiveness of these disinfectants was studied against various
subtypes of avian influenza virus (AIV). The virus-disinfectant mixtures were
prepared in serial dilutions of each disinfectant with a constant virus titer
and incubated at ambient temperature in different time intervals for virus inactivation. The virus inactivation results
were determined by virus recovery in embryonating chicken eggs.
Among the six different kinds of nonmetallic disinfectants obtained for this
research project, Neutral Electrolyzed Water, “M22” solution, Clorox Germicidal Bleach and Clidox-S were
effectively inactivated AIV with appropriate working dilutions and
reaction times. Superoxy Food Wash disinfectant and Hydrogen Peroxide were
found having limited effect on virus inactivation with extended exposure times
of more than 2 hours. These research findings provide scientific data to
poultry industry with guidelines to select and use non-metallic organic
disinfectants for poultry flock sanitation and disinfection to effectively
prevent and control of avian influenza outbreaks.
Johannes, K., Knobloch, M. and Matthias, A. (2002) Horstkotte, holger rohde, paul-michael kaulfers and dietrich mack. Alcoholic ingredients in skin disinfectants increase biofilm expression of Staphylococcus epidermidis. Journal of Antimicrobial Chemotherapy, 49, 683-687.
US Department of Labor, Occupational Safety & Health Administration (2013) Substance technical guidelines for formalin. http://www.osha.gov/pls/oshaweb/owadisp.show_document?p_id=10076&p_table=standards
Gulati, B.R., Allwood, P.B., Hedberg, C.W. and Goyal, S.M. (2001) Efficacy of commonly used disinfectants for the inactivation of calicivirus on strawberry, lettuce, and a food-contact surface. J Food Prot, 64, 1430-1434.
Harris, K., Miller, M.F., Loneragan, G.H. and Brashears, M.M. (2006) Validation of the use of organic acids and acidified sodium chlorite to reduce Escherichia coli O157 and Salmonella typhimurium in beef trim and ground beef in a simulated processing environment. Journal of Food Protection, 69, 1802-1807.
Jean, J., Vachon, J.F., Moroni, O., Darveau, A., KukavicaIbrulj, I. and Fliss, I. (2003) Effectiveness of commercial disinfectants for inactivating hepatitis A virus on agrifood surfaces. Journal of Food Protection, 66, 115-119.
Abadias, M., Usall, J., Oliveira, M., Alegre, I. and Vinas, I. (2007) Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables. International Journal of Food Microbiology, 31, 151-158.
Deza, M.A. and Araujo MGarrido, M.J. (2003) Inactivation of Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes on the surface of tomatoes by neutral electrolyzed water. Letters in Applied Microbiology, 37, 482-487.
Kim, C., Hung, Y.C. and Russell, S.M. (2005) Efficacy of electrolyzed water in the prevention and removal of fecal material attachment and its microbicidal effectiveness during simulated industrial poultry processing. Poultry Science, 84, 1778-1784.
Park, C.M., Hung, Y.C., Lin, C.C. and Brackett, R.E. (2005) Efficacy of electrolyzed water in inactivating Salmonella enteritidis and Listeria monocytogenes on shell eggs. Journal of Food Protection, 68, 986-990.
Liua, C., Duanb, J. and Sub, Y.C. (2006) Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces. International Journal of Food Microbiology, 106, 248-253.
Ayebah, B., Hung, Y.C. and Frank, J.F. (2005) Enhancing the bactericidal effect of electrolyzed water on Listeria monocytogenes biofilms formed on stainless steel. Journal of Food Protection, 68, 1375-1380.