Chemical inactivation of protein toxins on food contact surfaces.

@article{Tolleson2012ChemicalIO,
  title={Chemical inactivation of protein toxins on food contact surfaces.},
  author={William H. Tolleson and Lauren S Jackson and Odbert A Triplett and Bharat Aluri and Jack Cappozzo and Katie Banaszewski and Claire Chang and Kiet T Nguyen},
  journal={Journal of agricultural and food chemistry},
  year={2012},
  volume={60 26},
  pages={6627-40}
}
We compared the kinetics and efficacies of sodium hypochlorite, peracetic acid, phosphoric acid-based detergent, chlorinated alkaline detergent, quaternary ammonium-based sanitizer, and peracetic acid-based sanitizer for inactivating the potential bioterrorism agents ricin and abrin in simple buffers, food slurries (infant formula, peanut butter, and pancake mix), and in dried food residues on stainless steel. The intrinsic fluorescence and cytotoxicity of purified ricin and abrin in buffers… CONTINUE READING