Modulation of chlorine dioxide foam activity by surfactant type: Chemical interactions affecting bactericidal efficacy against Salmonella enterica

초록

Chlorine dioxide (ClO<inf>2</inf>) is widely used for sanitizing food-contact surfaces, but studies on ClO<inf>2</inf> foam formulations are limited. In particular, the effect of surfactants, which are required to generate foam, on the antimicrobial activity of ClO<inf>2</inf> foam has not been extensively investigated. This study examined the effects of various surfactants on the antimicrobial efficacy of chlorine dioxide (ClO<inf>2</inf>) foam against Salmonella enterica on stainless steel surfaces. ClO<inf>2</inf> solutions at 100 and 200 μg/mL showed significant bactericidal activity, achieving up to complete sterilization at 200 μg/mL. Surfactants from four classes including anionic (sodium dodecyl sulfate), cationic (cetylpyridinium chloride and cetyltrimethylammonium bromide), amphoteric (coco betaine and lauryl betaine), and nonionic (Triton X-100 and Tween 80) were evaluated in foam formulations. Amphoteric surfactants enhanced the antimicrobial effect of ClO<inf>2</inf> most effectively, resulting in reductions of up to 4.1 log CFU per coupon. Cationic surfactants also improved efficacy, while nonionic surfactants reduced it. Although surfactants decreased ClO<inf>2</inf> concentration by approximately 10%, antimicrobial performance remained highest with amphoteric surfactants. These findings demonstrate how surfactant chemistry influences ClO<inf>2</inf> foam sanitizers and provide guidance for the design of effective disinfection systems for food-contact surfaces. © 2025 The Authors.

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