The objective of this study was to assess the effectiveness of two chemical interventions, quaternary ammonia (quat) and hydrogen peroxide (H2O2) powder, to control Listeria monocytogenes in ready-to-eat (RTE) meat and poultry processing facilities. Research was conducted in two phases.
Inactivation of L. monocytogenes on floor surface using dry powdered quat and H2O2 (Phase 1). The objective of these experiments was to understand the effectiveness of dry powdered quat and hydrogen peroxide to inactivate L. monocytogenes levels on clean and soiled floor tiles. The fundamental questions addressed include: How long does it take the chemical to react with the microorganism and inactivate it; and is the chemical effective on soiled surfaces; and is 1,000 ppm adequate to kill all Listeria on a surface?
Research found that the survival of L. monocytogenes on the floor tiles was influenced by the presence organic components. Results from Phase I showed quat was not effective against L. monocytogenes on clean or soiled dry surfaces. While H2O2 was effective against L. monocytogenes on clean or soiled dry surfaces.
Inactivation of L. monocytogenes on floor surface using dry powdered quat at different moisture levels (Phase 2). The objective of these experiments was to understand the effectiveness of powdered quat and hydrogen peroxide to inactivate L. monocytogenes on clean and soiled floors at two moisture levels. The fundamental question to be answered was: is the dry chemical effective, or does it require water/moisture in order to work?
Results from Phase 2 showed quat was influenced by moisture and required moisture to become effective against L. monocytogenes and its efficacy increased with an increase in moisture level. The efficacy of H2O2 was more significant in the presence of moisture. Overall, H2O2 was more effective against L. monocytogenes under similar conditions compared to quat.