Antimicrobial Activity and Stability of Weakly Acidified Chlorous Acid Water

作者：Horiuchi Isanori; Kawata Hiroyuki; Nagao Tamiko; Imaohji Haruyuki; Murakami Kazuya; Kino Yasuhiro; Yamasaki Hisashi; Koyama A Hajime; Fujita Yatsuka; Goda Hisataka; Kuwahara Tomomi^*

来源：Biocontrol Science, 2015, 20(1): 43-51.

DOI：10.4265/bio.20.43

• Chlorous acid water
• Weak acidification
• Broiler carcasses
• Stability in fabrics

The antimicrobial activity of weakly acidified chlorous acid water (WACAW) against Staphylococcus aureus, non-pathogenic Escherichia coil, enterohemorrhagic E coil (EHEC O157:H7), Candida albicans, and spore-forming Bacillus and Paenibacillus species was evaluated in vitro. The antiviral activity was also examined using feline calicivirus (FCV). Diluted WACAW (>100 ppm) effectively reduced the number of non-spore-forming bacteria (>4 log(10) CFU reductions) within 5 min. Treatment with this sanitizer at 400 ppm for 30 min achieved>5 log(10) CFU reductions in spore-forming Bacillus and Paenibacillus species while an equivalent concentration of sodium hypochlorite (NaCIO) resulted in only a 0.98 and 2.72 log(10) CFU reduction, respectively. The effect of this sanitizer against FCV was equivalent to that of NaCIO. Immersion in WACAW (400 ppm) achieved >4 and 2.26 log(10) CFU reductions in Campylobacter jejuni and EHEC, respectively, on artificially contaminated broiler carcass pieces. Finally, the antimicrobial activity of this sanitizer was shown to be maintained for at least 28 d when in contact with nonwoven fabric (100% cotton). This study showed that pH control of chlorous acid is expected to modify its antimicrobial activity and stability. WACAW is expected to have applications in various settings such as the food processing and healthcare industries.

• 出版日期2015-3