Efficiency of some sanitizes used in food establishment against E. coli

ABSTRACT

The efficacy of 4 commonly used food establishment sanitizers against E. coli was evaluated. E. coli O K [B] was exposed to [i] 70% [vol/vol] nary ammonium compound and [iv] 100 ppm available chlorine [sodium hypochlorite] for a period of two minutes. According to the sanitizer test of Association of Official Analytical Chemists, all sanitizers used showed efficacy of > 99.999% against the organism. Sanitizers [i], [ii] and [iii] proved to be very effective as the organism failed to recover on plated after exposure, while [iv] showed comparatively lower lethal effect at the used concentration. The economic and public health significance of proper sanitation practice in food establishment was discussed