Efficacy of Cleaning and Sanitizing Methods in Reducing Salmonella on Banana Leaves and Bamboo Baskets, Common Surfaces Found in Cambodian Fresh Food Markets

The lack of proper cleaning and sanitizing practices on natural food-contact surfaces can lead to foodborne illness outbreaks. This study was conducted to evaluate the efficacy of cleaning and sanitizing methods for reducing Salmonella inoculated onto banana leaf and bamboo basket surfaces. Surfaces were inoculated with a Salmonella cocktail and assigned to a combination treatment of cleaning and sanitizing methods. Three cleaning methods were evaluated (wiping, scrubbing, or no cleaning) alone or in combination with 200 ppm of bleach or 400 ppm of peracetic acid (either applied for 3 or 5 min) or no sanitizing. Regardless of cleaning method or contact time, peracetic acid reduced Salmonella on banana leaves to a level below the limit of quantification (<1.44 log CFU/cm2). The efficacy of sanitizing with bleach for banana leaves differed depending on the cleaning method (P = 0.044). Bleach applied for 5 min with wiping was most effective and reduced Salmonella on banana leaves to 2.85 log CFU/cm2 (95% confidence interval: 2.52, 3.18). For bamboo baskets, the most effective treatment was sanitizing with peracetic acid for 5 min regardless of cleaning method (P < 0.0001). This study offers insights for controlling Salmonella on food-contact surfaces commonly used in Cambodian fresh food markets.