Fatty acidsanitizers
Fattyacid sanitizersare formulatedwithcarboxylic acidand other mineral or
organic acids.Theyhave a broadrangeof activityagainst vegetativebacteria.
They are not veryactiveagainstyeastsand molds.Fattyacid sanitizersalso have
low germicidalactivity at a pH above4.0. Theyalso lose activity at tempera-
tures below10 ÎC (50 ÎF).
Peroxides
Peroxides are strongoxidizing agents (see Table28.5) that achievegermicidal
activityby disruptingstructural and functionalpropertiesof the cell. Hydrogen
peroxide (H 2 O 2 ) and peroxyacetic acid (PAA) are widely used in food
processing operations. Hydrogen peroxide is an excellent broad-spectrum
antimicrobial withactivity against yeast,molds,viruses, and vegetativebacteria.
At concentration33%or higherand temperatures above 1800 F (82 ÎC), H 2 O 2 is
also effective against bacterialspores.Peroxyacetic acid is effectiveagainst both
Gram-positive and Gram-negativebacteria.Its modeof actionhas not beenfully
elucidated;however, it is generallyaccepted that it too derivesits germicidal
power fromdisrupting cell wall integrity. Peroxyacetic acid has also beenshown
to be effectivein the removalof biofilms.
Emergingchemical and mechanicalsanitizationmethods
There are a number of chemical and mechanical methodsthat are currentlyused
or showpromise for use as sanitizers or disinfectants.Notable amongthese are
ozone(O 3 ), power ultrasound,and coldplasma.
Table28.5 Activitycomparisonof commonsanitizers
Activities/ Chlorine- Iodine QACs Acid± Fatty Peroxides
limitations based anionic acid
Sporicide Yes Low Low Low No Yes
Gramá
bactericide Yes Yes Yes Yes Yes Yes
Gramˇ
bactericide Yes Yes Low Low Yes Yes
Fungicide Yes Yes Yes Low Poor Yes
NeutralpH
effective Yes +/- Yes No No Yes
AcidpH
effective Yes Yes +/- Yes Yes Yes
AlkalinepH (<3.5) (<4.0)
effective Yes No Yes No No Low
Stability(150 ÎF) No No Yes Yes Yes No
Foam No Low Yes Yes Low No
Hardwater No Low Yes Low Low Low
Corrosive Yes Low No Low Low Low
460 Handbookof hygiene controlin the foodindustry