Hand sanitizing spray using peppermint oil

Food safety constitutes a growing concern for regulatory agencies, producers and the public due to the incidence of foodborne illness caused by enteric human pathogens in various food products at retail and commercial food service facilities. In recent years,

outbreaks of illness linked to the consumption of food have been increasing. A number of these outbreaks have also been linked to packaging, pre-washing and cleanliness of workers. Employees who are in direct contact with food is a major factor in foodborne illness. Because there is a constant risk of spreading pathogens via hand contact and food surfaces, hygiene measures are important for these surfaces. Washing hands with sanitizing solutions is the only step where a reduction in spoilage microorganisms and potential pathogens can be achieved. However, limited scientific information is available on the efficacy of many disinfection methods for reducing the populations of pathogenic bacteria on hand.

Escherichia coli, coliform and Staphylococcus aureus are living on human skin and in food. E. coli especially is used as reliable indicator of fecal contamination and as a possible presence of enteropathogenic and/or toxigenic microorganisms which constitute a public health hazard. E. coli is one of the main inhabitants of the intestinal tract of most mammalian species, including humans and birds. Moreover, the presence of fecal coliforms in food indicates post-sanitization or post-process contamination, often caused by a lack of hand hygiene on the part of food handlers. S. aureus is also among the most common causes of foodborne illnesses.

Foodborne disease caused by S. aureus is typically due to enterotoxin ingestion preformed in food by the enterotoxigenic strain.

A conventional method of hand sanitizing procedures is washed with plain water or water containing a sanitizer, such as chlorine. Chlorine has however, a minimal effect in killing bacteria on these surfaces. In recent years, essential oils as a natural compound have been studied for potential uses in hand protection. Over the past few years, increasing consumer demand for more natural, “synthetic preservative-free” products, has led the food industry to consider the incorporation of natural preservatives in a range of products. The use of natural antimicrobial compounds has the advantage of being more

acceptable to the consumers as these are considered as “non chemical”.

The effect of peppermint oil on Escherichia coli, Staphylococcus aureus and coliform species. Both Escherichia coli and coliform were inhibited on hands. The spray hand sanitizer of peppermint oil appears to have good preventive treatment with regard to pathogens on hands and would have wider
application in food safety.
Source:Asian Journal of Food & Agro-Industry