Lynne McLandsborough, professor of food science and senior author, published this new study in the Journal of Food Protection developing a novel chemical mixture for sanitation in low-moisture environments such as spices, grains, chocolate and milk powders which are manufactured in facilities that limit water use during cleaning. This work is supported by the Institute for the Advancement of Food and Nutrition Science and serves as a stepping-stone for further research on optimal cleaners for dry-food manufacturers.
Additionally, the new formulation contains only 3% water, compared to 30% for traditional products. “All dry-cleaning products need some moisture to enhance the microbial kill,” says McLandsborough, professor of food science at UMass Amherst and the paper’s senior author, “but too much moisture can raise the relative humidity in a plant. More humidity can then lead to more microbial survival and possibly blunt efforts to decontaminate the environment.”
According to McLandsborough, “our research shows that a low‑moisture antimicrobial liquid made with cyclomethicone and acetic acid can rapidly reduce Salmonella and Cronobacter on stainless steel surfaces, offering strong sanitation performance without the flammability concerns of alcohol-based cleaners. This formulation provides a safer, practical option for dry‑food processors who need effective pathogen control in low‑moisture environments.”