New research published in Applied and Environmental Microbiology suggests that oil formulations with food-grade organic acids can kill dried Salmonella on stainless steel surfaces. The new findings are promising for reducing the risk of Salmonella when processing low-moisture, high-fat foods—such as peanut butter and chocolate—as water-based sanitization is unsuitable for such applications.
According to the study’s researchers, water-based cleaning is rarely used in peanut butter processing environments because it promotes microbial growth. Instead, manufacturers often remove residual peanut butter from manufacturing systems using heated oil, followed by overnight cooling and application of flammable, alcohol-based sanitizing agents. However, foodborne Salmonella outbreaks have been linked to peanut butter in recent months, highlighting the need for additional antimicrobial solutions that can be employed when processing low-moisture food products.