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Effective microbial disinfection in food industry with hydroxyl radical fumigation
Author(s)
Kongtrub, J.
Date Issued
January 1, 2020
Type
Article
Abstract
Hydrogen peroxide (H2O2) fumigation has recently been explored and tested to be a good fumigant replacement of formaldehyde. This technique has been proven safer, less irritating and requires shorter exposure times. Surface disinfection has long been implemented with toxic formaldehyde or 35% hydrogen peroxide (H2O2). The results showed that they could be replaced with a safer and stronger oxidizing agent, activated H2O2 in a vaporized form. Aerosolization by aerosol generators has been used to produce aerosols containing hydroxyl radicals of hydrogen peroxide. The dispersal of this highly oxidizing mist of micron-size droplets destroyed Escherichia coli and Aspergillus niger colonies that have been artificially spiked on surfaces. The experiments demonstrated efficient disinfection by integrating 1 to 5% H2O2 fumigation with ozone (O3) and ultraviolet light (UV-C). Studies with E. coli and A. niger showed some disinfection with either O3 or UV-C. Combining H2O2 fumigation with both O3 and UV-C exposure considerably accelerated the microbial inactivation. This approach allowed fast disinfection with 1 to 5% H2O2 while offering cheaper and safer disinfection for healthcare settings.
Citation
Food Research, 4, 65-72, 2020