This document describes a project to develop a photocatalytic sanitizer called Sani-Lux for food and hard surfaces. It involves screening food dyes to identify ones with antibacterial properties, then testing the most effective dyes against pathogens on foods and surfaces. The most promising dye would then be submitted for regulatory approval as a sanitizer. The potential product Sani-Lux is summarized as having broad-spectrum kill of pathogens, being effective and non-corrosive on various surfaces, non-toxic, containing natural ingredients only, and providing continual antibacterial action in the presence of light.

1. ADVANCING CANADIAN AGRICULTURE AND AGRI-FOOD
PROJECT # AB0159CO
‘‘Testing of Photocatalytic
Technologies for Use on Food Surfaces:
Use of Natural Products as
Photocatalytic Agents’’
Nick D. Allan, M.Sc.
Contract Research Manager

2. Biofilm Primer

3. The Problem
The Need for Hard/Food Surface
Sanitizers
 CFIA’s food safety yearly spending is CAD$360M1
 The National Cattlemen’s Beef Association
estimates $1B in beef sales are lost each year in
the United States to spoilage1
 The Canadian Cattleman’s Association estimates
that $ 200M in sales are lost each year2.
1)Food safety Report of the US Government Accountability Office, 2005
2)The Cattlemen’s news Letter. Vol. 6, 2005.

4. The Problem
Barriers to Developing a Good Hard
Surface Sanitizer
 Effectiveness
 Biofilms (ACAAF project # AB00008)
 Concentration
 Interference/Inactivation by environment
 Duration of Efficacy
 Human/Food Safety

5. The Solution: Photo Dynamic Therapy
Contaminating Biofilm

6. The Solution: Photo Dynamic Therapy
Light Source
1O
2
Innovotech compound

7. The Solution: Photo Dynamic Therapy
1O 1O bactericidal
2 2
effect
1O
2

8. Project Overview:
The Development of Sani-LuxTM
 PHASE I: Food Dye Screening
 Physical Properties
 Biological activities
 PHASE II: Hard Surface and Food Surface
Screening (Practical Testing)
 PHASE III: Filing as a Sanitizer with CFIA

9. PHASE I:
Food Dye Screening
 Evaluation of Most known food dyes
 Solubility (water, olive oil, sorbitol, PEG, Glycerin)
 Biological Activities
 Salmonella
 Staphylococcus aureus
 E. coli O157:H7
 Listeria monocytogenes
 Concentration range
 Light Intensity
 Contact Time

10. PHASE II:
Food and Hard Surface Screening
~2.0 Log ~1.0 Log
 Evaluation against E. coli and Listeria
monocytogenes
 Concentration range @ 16 hours
 Variation in effectiveness

11. PHASE II:
Food and Hard Surface Screening
 Evaluation against
Salmonella and
Listeria
monocytogenes
 Concentration range
@ 16 hours
 Variation in
effectiveness
 3.8 Log reduction for
Listeria
 2.4 Log Reduction for
Salmonella

12. PHASE II:
Food and Hard Surface Screening
 Hard Surface Evaluation against E. coli
 40 ppm @ 3.5 hours
 4.5 Log Reduction

13. PHASE III:
Filing with CFIA
 Registration Package:
 AOAC Carrier Testing
 Log10 Reduction Testing
 Label Claim Organisms (Salmonella, S. aureus, E. coli
O157:H7, Listeria monocytogenes, Campylobacter jejuni)
 Must Demonstrate 95% killing (~1.5 Log Reduction)
 40 ppm under light intensity of 680-780 lumens using
Lithonia Lighting at 24±2 °C for 3.5 hours
 COA
 Sample Label
 IFU

14. PHASE III:
Sample Label

15. PHASE III:
IFU

16. Sani-LuxTM Summary
 Broad spectrum kill: Listeria, Staphylococcus,
Campylobacter, E. coli and Salmonella, as well as
fungal pathogens such as Fusarium, Aspergillus,
Pythium, and Penicillium species.
 Effective on a variety of surfaces: can be used on
stainless steel, ceramic, plastic, concrete, or granite.
 Non-corrosive to metals encountered in household,
beverage and food processing applications.
 Non-toxic (Approved for use in foods at 100X the active
concentration).
 GREEN: contains only natural products.
 Natural Deodorizer: Leaves cleaned areas smelling
fresh.
 Continually active when a light source is present.