AGFD Alyson Mitchell  Tuesday, March 29, 2011 

106 - Effect of sanitizer solutions on the stability of ricin dried on a stainless steel surface in the absence and presence of food matrices

Lauren S. Jackson Ph.D., Katarzyna Banaszewski, Claire Chang, William Tolleson NCFST, U.S. Food and Drug Administration, Summit-Argo, IL, United States; NCFST, Illinois Institute of Technology, Summit-Argo, IL, United States; U.S. Food and Drug Administration/NCFST, Oak Ridge Institute for Science and Education (ORISE), Summit-Argo, IL, United States; NCTR, U.S. Food and Drug Administration, Jefferson, AR, United States

Ricin is a potent cytotoxin found in the seeds of the castor bean plant. In the case of a deliberate contamination event with ricin in a food processing facility, remediation of the food-contact surfaces must be done safely and effectively. The objective of this study was to identify chemical treatments that could be used to inactivate ricin on a stainless steel surface in the absence and presence of different food matrices. Solutions of ricin alone or mixed with milk-based infant formula, pancake mix or peanut butter were pipetted onto the surface of stainless steel coupons. The coupons were allowed to air dry, and then exposed to solutions containing different concentrations of sanitizers [sodium hypochlorite (NaOCl), peroxyacetic acid (PAA), or quaternary ammonium compounds (QAC)] for up to 5 min. A ricin-specific ELISA was used to monitor the loss of ricin as a function of contact time with the sanitizer solutions. NaOCl was the most effective of the sanitizers studied here at inactivating ricin, as determined by the loss in ELISA detection. The half-lives of ricin exposed to 5, 10 and 20 ppm NaOCl in the absence of food matrices were 78.2 ± 1.9, 38.2 ± 3.6 and 24.3 ± 2.7 sec, respectively. Significantly (p‹0.05) higher sanitizer concentrations were needed to inactive the toxin in the presence of the food matrices. The results indicate that NaOCl may be an effective chemical treatment for inactivating ricin on food-contact surfaces.


Tuesday, March 29, 2011 02:00 PM
General Posters (02:00 PM - 04:00 PM)
Location: Anaheim Convention Center
Room: Hall B

 

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