NOSB SANITIZER PANEL DISCUSSION

November 12th, 2020

Dr. Joseph Morelli

Corporate Scientist

Food & Beverage Division

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ABSTRACT QUESTION 7

 Difficult - Relative weighting of evaluation criteria vary by application

 Tradeoffs - Volumes, Efficiency (ppm vs %), Safety, Environmental Fate, Compatibility

Hierarchy in active ingredients meeting OFPA criteria better than others

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Features

• Microbial control goals

• Process/Mode of Application

• Ease of Use/Compliance

• Multi-functional Attributes

Considerations

• Efficacy/Spectrum of Kill

• Safety 

• Residues

• Environmental Fate

• Material Compatibility

• Volume / Scale 

• Cost

Applications

• Environmental Sanitizer

• Food Safety

• Livestock Biosecurity

• Food Contact Sanitizer

• Skin/Teat Antiseptic

• Water Treatment

• Food Tissue Treatment
ABSTRACT QUESTION 7

Illustrations

Alcohol – low volume antiseptic vs safety risk at high volume

Peroxide – favorable residue – special applications (conc. / temperature) to be effective

Chlorine Dioxide – Efficient water treatment, no THM, but not for broad surface area treatment

Organic Acids (ie Lactic Acid)/ Essential Oils – Concentration and spectrum of kill limited

UV/Vis – No residue - Application limited/ Shadow Effect

Peroxyacid – Efficient (ppm), residue favorable, vs material compatibility

Stainless steel in food process equipment vs host of materials in livestock barns

Advantages in performance and soil tolerance vs chlorine – higher use cost

Hierarchy in active ingredients meeting OFPA criteria better than others

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ANATOMY OF CLEANERS AND SANITIZERS

Common Ingredient Classes

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Antiseptic

(Teat Disinfectant)

• Active

• Emollients

• pH Buffering

• Surfactants/ 

Wetting Agents

• Thickeners

• Colorants

• Film Formers

Alkaline Cleaner

• No Active

• Alkalinity

• Sequestrants

• Dispersants

• Surfactants

• Hypochlorite (Na)

Acid Cleaner

• No Active

• Acid (Mineral + 

Organic)

• Surfactants

• Stabilizers

General Cleaner

• No Active

• Surfactants/ 

foaming agents

• Builders

• pH Buffering

• Solvents

• Enzymes

Sanitizer

• Active

• pH Buffering

• Stabilizers

• Surfactants/ 

Foaming Agents

• Couplers

Italic – Optional ingredient depending on product/application

Various ingredient classes are employed in cleaners and sanitizers to meet functional needs
SYNTHETICS AND NOMENCLATURE

 Limitations of common names and CAS# to identify Food Additives/Drug Inactive Ingredients

Awareness

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Common Names Listed Reference

Alpha-hydro-omega-hydroxypoly(oxyethylene) poly(oxypropylene) 

poly (oxyethylene) block copolymer

21 CFR 178.1010

21 CFR 172.808

polyoxyethylene-polyoxypropylene block polymers 21 CFR 178.1010

Polyoxypropylene-polyoxyethylene glycol 21 CFR 176.180

Polyoxypropylene-polyoxethylene condensate 21 CFR 176.210

Ethylene glycol- propylene glycol polymer FCN 1020

Oxirane, methyl-, polymer with oxirane 40 CFR 180.940

Poly(ethylene oxide-co-propylene oxide), block Indirect Food Additive Database

Poloxamer FDA Drug Inactive Database

Example of Common Surfactant
SYNTHETICS - PRODUCER/HANDLER

 In food production, common cleaners and sanitizers are used

 CIP milking equipment (producer) and milk processing equipment (handler)

 Synthetics for sanitizers (EPA Pesticide) – 205.603(e) (producer) vs 205.605 (handler)

Harmonization?

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ABSTRACT QUESTION 5

 Antibiotic resistance is global health 

concern

 Antibiotic vs sanitizer

 Inside body – external surfaces

 Low dose – higher conc

 Specific vs non-specific mode of kill 

 MIC Test not a proper metric for 

resistance of sanitizers

 Has the science demonstrated 

acquired resistance under real 

world/label use concentrations?

 Rotation: Resistance vs change in 

microflora that favor alternative 

sanitizer (bacteria/yeasts/molds)

Susceptibility of Resistance Over Time for Sanitizers/Rotation

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QUESTIONS

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