Study: Sanitizing Fabric Wipe for Use on Food Contact Surfaces Reduces Pathogens

A sanitizer was incorporated into disposable sanitary wipes that were used to eliminate microorganisms on plastic and metal surfaces.

Inoculated surfaces were cleaned with the wipes for 5, 10, and 30 seconds, then organisms surviving on the cleaned surfaces and in the wipes were enumerated. Applying the sanitizing wipe to the plastic and metal surfaces reduced the viability of bacteria, yeast cells and fungal spores. The use of large pore sized or thick wipes showed better sanitizing result when compared with the use of the small pore sized and slim wipe.

There were no significant differences between surviving numbers on the surface of the plastic compared with that of the metal.

Read the full study in the Journal of Food Science.