Organic Acids, Detergents, and Their Combination for Inactivation of Foodborne Pathogens and Spoilage Microorganisms

Organic acids have been broadly used by meat and poultry industries as a spray treatment of meat carcasses for reduction of foodborne pathogens. Their benefits, efficacy, and problems were evaluated by different studies. The combination of levulinic acid and sodium dodecyl sulfate (SDS) has recently received attention for its antimicrobial efficacy against several bacteria and viruses in food matrices or on multiple food and non-food surfaces. Both ingredients are an FDA approved flavoring substance and multipurpose food additive, respectively. Synergism between levulinic acid and SDS was observed, and the assumed mechanism of action was presented. The antimicrobial efficacy of levulinic acid and SDS remained high even when organic materials are present. The other features, including foamability and readily solubility, extend its potential applications to decontamination of hard-to-reach surfaces and control of foodborne pathogens on food contact surfaces.