us acid,
can still be used as a surface sanitizer at higher levels than those used on meats, but would have tohowever, can still be used as a surface sanitizer at higher levels than those used on meats, but would have to either allow a period for it to drip off food contact surfaces, or be rinsed with potable water either allow a period for it to drip off food contact surfaces, or be rinsed with potable water before food samples are applied to the surfaces (i.e., conveyor belts). Electrolyzed water was also not effectivebefore food samples are applied to the surfaces (i.e., conveyor belts). Electrolyzed water was also not effective when sprayed directly onto RTE meats, although sanitation of encased product surfaces may when sprayed directly onto RTE meats, although sanitation of encased product surfaces may reduce the exposure of organic material to the hypochlorous acid. Hypochlorous acid is allowed for use as areduce the exposure of organic material to the hypochlorous acid. Hypochlorous acid is allowed for use as a surface sanitizer only on RTE meats that are encased in impermeable casing, and such surface sanitizer only on RTE meats that are encased in impermeable casing, and such applications are showing greater appeal as a sanitizing rinse on vacuum-package logs of RTE meats prior to unbaggingapplications are showing greater appeal as a sanitizing rinse on vacuum-package logs of RTE meats for a slicing operation of pre-sliced luncheon meats.prior to unbagging for a slicing operation of pre-sliced luncheon meats.


ut rather as a sanitizer for processing environments, food contact surfaces, and product wrappedbut rather as a sanitizer for processing environments, food contact surfaces, and product wrapped in impermeable cases where minimal organic material may be present. High organic loads on meat in impermeable cases where minimal organic material may be present. High organic loads on meat surfaces render hypochlorous acid ineffective as an antimicrobial intervention, despite thesurfaces render hypochlorous acid ineffective as an antimicrobial intervention, despite the fact that bacteria were inoculated on the outermost surface. Considering our results with even dilute protein fact that bacteria were inoculated on the outermost surface. Considering our results with even dilute solutions (<0.1% protein) that quickly extinguished the oxidizing capacity of hypochlorous acid, it is protein solutions (<0.1% protein) that quickly extinguished the oxidizing capacity of hypochlorous


cid, it is not clear how others obtain activity in the presence of organic material (i.e., solid meat). Special consideration should be given to the use of water control treatments for comparison with antimicrobial treatments that may be mistakenly perceived as microbial reduction. However,
hypochlorous acid remains an effective surface sanitizer when faced with minimal organic loads, as might be found during routine post-detergent sanitation operations.
Based on the data presented herein on the sensitivity of oxidizing solutions (hypochlorous acid,
ozone) to organic material, all food processors using these solutions as antimicrobial interventions should perform validated studies to confirm that they are performing as expected in their operations.