Chemical Inactivation of Protein Toxins on Food Contact Surfaces
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- 作者：William H. Tolleson ; Lauren S. Jackson ; Odbert A. Triplett ; Bharat Aluri ; Jack Cappozzo ; Katie Banaszewski ; Claire W. Chang ; Kiet T. Nguyen
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：July 4, 2012
- 年：2012
- 卷：60
- 期：26
- 页码：6627-6640
- 全文大小：436K
- 年卷期：v.60,no.26(July 4, 2012)
- ISSN：1520-5118
文摘
We compared the kinetics and efficacies of sodium hypochlorite, peracetic acid, phosphoric acid-based detergent, chlorinated alkaline detergent, quaternary ammonium-based sanitizer, and peracetic acid-based sanitizer for inactivating the potential bioterrorism agents ricin and abrin in simple buffers, food slurries (infant formula, peanut butter, and pancake mix), and in dried food residues on stainless steel. The intrinsic fluorescence and cytotoxicity of purified ricin and abrin in buffers decreased rapidly in a pH- and temperature-dependent manner when treated with sodium hypochlorite but more slowly when treated with peracetic acid. Cytotoxicity assays showed rapid and complete inactivation of ricin and crude abrin in food slurries and dried food residues treated 0鈥? min with sodium hypochlorite. Toxin epitopes recognized by ELISA decayed more gradually under these conditions. Higher concentrations of peracetic acid were required to achieve comparable results. Chlorinated alkaline detergent was the most effective industrial agent tested for inactivating ricin in dried food residues.