Purpose: The objective of this study was to determine the effect of an essential oil blend on Salmonella attached to PVC coupon (1.8 by 2 cm tetragonal piece) surfaces compared to chlorine and untreated control.
Methods: Sterilized PVC Type 1 coupons (n = 30) were incubated in 2.2 × 107 CFU/ml of Salmonella strain cocktail (Enteritidis, Heidelberg, and Typhimurium) in TSB for 96h at 37°C at 100 rpm to develop Salmonella attachment. Coupons (n = 10/group) with attached Salmonella were treated with EO (0.05%), sodium hypochlorite (5 ppm), or deionized water, and incubated at 25°C for 24h at 100 rpm. After rinsing with PBS, coupon surfaces were swabbed using a sterile sponge premoistened with 8 ml of D/E neutralizing broth, then stomached in 50 ml of D/E neutralizing broth for 1 min at 260 rpm, and enumerated on XLT-4 plates and enriched for Salmonella (when direct plating was negative).
Results: There were no Salmonella colonies detected via direct plating and enrichment on PVC coupons treated with EO or sodium hypochlorite. The average log CFU/cm2 (± standard error) of the control was 2.6 ± 0.34, which was significantly higher than treated groups.
Significance: The EO mixture and chlorine with water may be used to deactivate Salmonella attached to PVC surfaces.