Bactericidal activity of neutral electrolyzed water (NEW), quaternary ammonium (QUAT), and lactic acid-based solutions was investigated using a manual spraying technique against Salmonella Typhimurium, Escherichia coli O157:H7, Campylobacter jejuni, Listeria monocytogenes and Staphylococcus aureus that were inoculated onto the surface of scarred polypropylene and wooden food cutting boards. Antimicrobial activity was also examined when using cutting boards in preparation of raw chopped beef, chicken tenders or salmon fillets. Viable counts of survivors were determined as log10 CFU/100 cm(2) within 0 (untreated control), 1, 3, and 5 min of treatment at ambient temperature. Within the first minute of treatment, NEW and QUAT solutions caused more than 3 log10 bacterial reductions on polypropylene surfaces whereas less than 3 log10 reductions were achieved on wooden surfaces. After 5 min of treatment, more than 5 log10 reductions were achieved for all bacterial strains inoculated onto polypropylene surfaces. Using NEW and QUAT solutions within 5 min reduced Gram-negative bacteria by 4.58 to 4.85 log10 compared to more than 5 log10 reductions in Gram-positive bacteria inoculated onto wooden surfaces. Lactic acid treatment was significantly less effective (P < 0.05) compared to NEW and QUAT treatments. A decline in antimicrobial effectiveness was observed (0.5 to <2 log10 reductions were achieved within the first minute) when both cutting board types were used to prepare raw chopped beef, chicken tenders or salmon fillets.
Keywords: cutting boards; lactic acid; neutral electrolyzed water; quaternary ammonium.
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