UMAの食品科学者らが、乾燥食品加工機器の洗浄・消毒のための新しい抗菌剤を開発(UMass Amherst Food Scientists Develop New Antimicrobial for Cleaning and Sanitizing Dry-Food Processing Equipment)

2026-03-18 マサチューセッツ大学アマースト校

マサチューセッツ大学アマースト校の研究チームは、食品加工環境向けに新しい抗菌乾式洗浄・殺菌技術を開発した。従来の液体洗浄は水分が細菌増殖の原因となる場合があるが、本技術は乾燥条件下で微生物を効果的に除去できる点が特徴である。特に粉体食品の製造ラインなど水の使用が制限される環境で有効であり、病原菌の拡散リスク低減に寄与する。新手法は食品安全性の向上と衛生管理の効率化を両立し、産業現場での実用化が期待される。

<関連情報>

食品加工機器のドライクリーニングおよび殺菌のための、蒸発性、低可燃性、低水分性の抗菌液の開発と検証 Development and Validation of an Evaporative, Low-Flammability, and Low-Moisture Antimicrobial Liquid for Dry Cleaning and Sanitization of Food Processing Equipment

Shihyu Chuang, Galaxie Story, Lynne McLandsborough
Journal of Food Protection  Available online: 9 February 2026
DOI:https://doi.org/10.1016/j.jfp.2026.100716

UMAの食品科学者らが、乾燥食品加工機器の洗浄・消毒のための新しい抗菌剤を開発(UMass Amherst Food Scientists Develop New Antimicrobial for Cleaning and Sanitizing Dry-Food Processing Equipment)

Highlights

  • Use of alcohol-based agents may subject food facilities to fire code regulations.
  • The evaporation kinetics of selected polar and nonpolar solvents was determined.
  • Acidified W/Si emulsion showed a bacterial reduction of >7 log in 10 min at 22 °C.
  • Acidified W/Si emulsion is volatile and has a closed-cup flashpoint of 80 °C.
  • Surfaces with dried milk films required extensive cleaning for decontamination.

Abstract

Environmentally persistent organisms such as Salmonella spp. and Cronobacter spp. have caused several high-profile outbreaks associated with the consumption of low-moisture foods. Sanitary operations in dry food-processing environments are challenging as excess moisture elevates the risk of microbial harborage and transfer. In this work, the evaporation kinetics of selected polar and nonpolar solvents was characterized with dynamic vapor sorption. A low-moisture, volatile antimicrobial liquid was formulated using 3% v/v water-in-cyclomethicone emulsion as the carrier for 200 mM acetic acid, which had a closed-cup flashpoint of 80 °C and a rate of bacterial-killing by greater than 7 log CFU/coupon in 10 min at 22 °C against Salmonella and Cronobacter cocktails desiccated (33% ERH) on a stainless-steel surface. Hand-cleaning validation involving inoculated-and-equilibrated milk films suggested that decontamination of the underlying substratum required prior, extensive scrubbing. Collectively, the developed system showed potential as an alternative to alcohol-based agents for dry cleaning and sanitization.

1202農芸化学
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