Bactericidal effect of sodium dodecyl sulfate (SDS) on some foodborne pathogens in ambient and refrigerator temperature

Sodium dodecyl sulfate (SDS) is one of the strong alkaline sulfates germicidal which is used in health and beauty purposes. In this study, the effect of minimum bactericidal concentration of SDS on 4 major foodborne pathogens including Escherichia coli, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes in normal saline was studied. Different concentration of SDS was made and based on standard methods the level of MIC and MBC for all strains was measured. Then the least bactericidal concentration of SDS on viability of strains in 4 and 25°C in different time's periods was studied. MIC and MBC results showed that E. coli and S. typhimurium have a similar sensitivity to SDS; meanwhile L. monocytogenes is so sensitive to SDS among the studied strains. The rate of viability of the strains is much higher in cold condition than in ambient temperature. SDS has an effective role in reducing the population of studied bacteria in different temperatures and time. Raising the temperature increases the antibacterial effect of the SDS. Also Listeria monocytogenes is very more sensitive to SDS in comparison to other studied bacteria. So according to the results of the study, sodium dodecyl sulfate could be useful for reducing population of pathogenic bacteria especially Listeria monocytogenes on surfaces, foodstuffs and equipment.