Mouthwash ingredient may substitute for chlorine in killing meat pathogens.

Scientists at the University of Arkansas for Medical Sciences (Department of Pharmaceutics, 4301 W. Markham St., Little Rock, AR 72205) tell us that an active ingredient in mouthwash kills pathogenic bacteria found on meat. Investigators found that cetylpyridinium chloride is the best agent for sanitizing meat.

This research is the result of six years of testing funded by the university and the Food Safety Consortium. Some of the researchers plan to form a company to market the technology to poultry processors and to develop further uses of the odorless chemical on fruits, vegetables and other foods. The company will pay the university a fee for use of patents and a portion of any commissions.

Cetylpyridinium chloride destroys 99.99% of all germs on poultry and does not affect food texture or taste when used in the right concentrations. Commonly known as CPC, the chemical can replace the chlorine in water used to clean poultry without requiring replacement of existing sprayer equipment. Chlorine is only 90% effective. Unlike chlorine, CPC is not a cancer-causing agent, which led to a ban on chlorine-cleaned chicken in Spain, Portugal and other European countries.

Six years of research were needed to find the right chemical, prove its effectiveness and determine the proper methodology. It appears that the basic research is just beginning to result in real-world applications.

Patents:

5,366,983-Use of quaternary ammonium compounds to remove Salmonella contamination from meat products. Issued Nov. 22, 1994. A composition and method for removing and preventing Salmonella contamination of meat products, in particular poultry. The composition comprises an effective amount of a quaternary ammonium compound in an aqueous solution. The quaternary ammonium compound can be selected from alkylpyridinium, tetra-alkylammonium and alkylalicyclic ammonium salts. Preferably, the quaternary ammonium compounds are cetylpyridinium chloride (CPC) and cetylpyridinium bromide (CPB). Inventors: Danny Lattin, et al. Assigned to the University of Arkansas.

5,855,940-Method for the broad-spectrum prevention and removal of microbial contamination of poultry and meat products by quaternary ammonium compounds. Issued Jan. 5, 1999. A composition and a method for the removal and prevention of broad-spectrum foodborne microbial contamination in meat products. The method uses quaternary ammonium compounds for inhibiting the attachment of and for removing foodborne microbial contamination from poultry and meat products. Quaternary ammonium compounds are used to inhibit the attachment of and to remove E. coli O157:H7 contamination from meat and poultry products. One of the treatments involves spraying quaternary ammonium compounds on the poultry and meat. Inventors: Cesar Compadre, et al. Assigned to the University of Arkansas.

Further information. Philip J. Breen; phone: [phone]; fax: [phone].