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Summary: OxiTab kills Salmonella Enterica on hard, non-porous surfaces when used as directed.
- EPA-registered bactericidal claim with exact ppm and contact time
- How Salmonella enterica spreads and survives on common surfaces
- Step-by-step disinfection workflow with OxiTab
- Industry-specific prevention routines and FAQs
- References to CDC and FDA for verification
What is Salmonella enterica?
Salmonella enterica is a Gram-negative bacterium that causes salmonellosis, a common foodborne illness marked by diarrhea, fever, and abdominal cramps. While most cases stem from contaminated foods or water, environmental surfaces and equipment can also contribute to spread when they become contaminated by raw foods, animals, or infected individuals. In restaurants, schools, childcare, healthcare, and hospitality, consistent cleaning and EPA-registered disinfection reduce the risk of indirect transmission.
Authoritative sources: CDC — Salmonella Overview | CDC — General Information and Symptoms
Can OxiTab Disinfectant Tablets Kill Salmonella enterica?
Yes. OxiTab’s EPA registration includes bactericidal efficacy against Salmonella enterica on hard, non-porous surfaces when mixed and applied at the label-specified strength and contact time.
EPA-Registered Kill Claims for Salmonella enterica
- Concentration: 1076 ppm
- Minimum Contact Time: 4 minutes
- EPA List: Not applicable for this bacterium. It is covered directly on the EPA master label.
- Does OxiTab kill Salmonella enterica? Yes, when used as directed.
EPA label reference: EPA Product Label Portal — OxiTab
How to Sanitize Against Salmonella enterica Using OxiTab
- Pre-clean visible soil: Remove food residues, grease, and organic matter. Use friction on cutting boards, counters, and high-touch points. Pre-cleaning is essential because organic soil reduces disinfectant performance.
- Prepare the solution: Dissolve 1 OxiTab tablet (13.1 g) in 1 gallon of water to reach approximately 1076 ppm. Allow the tablet to fully dissolve. Stir gently if needed.
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Apply thoroughly:
- Spray bottle: prep tables, counters, door handles, refrigerator handles, railings, faucet controls
- Mop bucket: floors in kitchens, cafeterias, restrooms, and corridors that connect food prep areas
- Wipes or cloths: small fixtures, shared devices, POS terminals, light switches
- Electrostatic sprayer: large dining rooms, classrooms, break rooms, and back-of-house passageways
- Maintain wet contact time: Keep surfaces visibly wet for at least 4 minutes. Reapply solution as needed to prevent drying.
- Rinse guidance: For food-contact surfaces, after the required contact time, rinse with potable water if the label requires it for your use site. Then allow to air dry.
- Solution management: Prepared solution remains effective for up to 24 hours. Store the container closed. Make fresh solution daily.
Food facility cleaning guidance: FDA — Cleanliness Helps Prevent Foodborne Illness
How Salmonella enterica Spreads and How Long It Survives
Salmonella enterica is primarily transmitted by the fecal-oral route. In facilities, contamination often starts with raw foods, animals, or ill individuals. Hands, utensils, cloths, and equipment transfer organisms to surfaces that later contact ready-to-eat foods or clean hands. Moist, soiled environments promote persistence.
Salmonella enterica Survival Times by Surface
1) Hard, non-porous surfaces
- Plastic and stainless steel: Can persist from hours to multiple days depending on temperature, humidity, and organic load.
- Glass and laminate: Typically hours to days without disinfection.
- Ceramic and sealed stone: Hours to days, especially around sinks and splash zones.
2) Porous and softer surfaces
- Wood, finished: Generally shorter survival than non-porous materials. Moisture and cracks can extend survival.
- Fabric and upholstery: Hours to a day when damp. Drying shortens persistence.
- Paper products: Hours in typical indoor conditions.
3) Extended persistence drivers
- Organic soil and residues: Shield bacteria and reduce disinfectant performance if not removed.
- Cool temperatures and low UV exposure: Can extend survival on some materials.
Surface Survival Times Chart
| Surface Type | Salmonella enterica Survival Time |
|---|---|
| Plastic and Stainless Steel | Hours to several days |
| Glass and Laminate | Hours to days |
| Ceramic and Sealed Stone | Hours to days |
| Wood, Finished | Generally hours, longer if damp |
| Fabric and Upholstery | Hours to about a day when damp |
| Paper Products | Hours |
Environmental survival and sanitation context: CDC — Steps to Keep Food Safe | FDA — Retail Food Protection
Why Does Salmonella enterica Live So Long?
Salmonella enterica tolerates moderate environmental stress and can persist on dry surfaces longer than many expect, particularly when embedded in organic residues. Biofilm formation on moist equipment and drains can protect cells from routine cleaning. This is why pre-cleaning to remove soil, followed by an EPA-registered disinfectant at the correct strength and contact time, is required for reliable control.
Scientific context on disinfection principles: CDC — Disinfection and Sterilization
Preventing Surface Transmission
- Build a two-step protocol: pre-clean to remove food soils, then disinfect with OxiTab at 1076 ppm for 4 minutes.
- Increase frequency at high-risk sites: cutting boards, prep tables, refrigerator and freezer handles, faucets, light switches, and door plates.
- Use dedicated cloths for raw and ready-to-eat zones. Color-code tools to prevent cross-contamination.
- Wash hands often with soap and water, especially after handling raw foods, using the restroom, or touching waste.
- Launder reusable wiping cloths hot and dry thoroughly. Store clean cloths dry.
- Train teams on label use, contact times, and required rinsing for food-contact surfaces.
- Verify with checklists and logs.
Symptoms of Salmonella Infections
- Common: diarrhea, fever, stomach cramps, nausea, vomiting, headache
- Severe: dehydration, invasive disease in infants, older adults, and immunocompromised people
CDC symptoms and treatment: CDC — General Information and Symptoms
Who Is Most at Risk?
- Infants, young children, and older adults
- People with weakened immune systems
- Foodservice workers and food processors
- Residents and staff in congregate environments such as childcare, schools, long-term care, and shelters
- Households with reptiles or backyard poultry that can shed Salmonella
Risk overview: CDC — People at Risk
Prevention Best Practices by Environment
- Healthcare: Clean and disinfect patient room high-touch surfaces on a schedule. Disinfect shared equipment between uses. Enforce hand hygiene and PPE for waste and restroom cleaning.
- Foodservice and food processing: Separate raw and ready-to-eat areas. Color-code equipment and cloths. Disinfect food-contact surfaces with OxiTab and rinse with potable water where the label directs. Calibrate thermometers and disinfect exteriors between uses. Maintain drain hygiene and address standing water to prevent biofilms.
- Education and childcare: Disinfect cafeteria tables, classroom desks, restrooms, and handwashing areas on a routine schedule. Emphasize handwashing before eating and after restroom use. Clean and disinfect shared devices and toys that are non-porous.
- Hospitality and travel: Disinfect guest room touchpoints, kitchenettes, ice machine interfaces, and public restrooms. Provide hand hygiene stations in dining and lobby areas.
- Gyms and fitness: Disinfect water fountain controls, lockers, benches, and restroom fixtures. Launder towels hot and dry thoroughly. Post clear wipe-and-dispose signage for members.
Why OxiTab is the Safer Choice
- Non-hazardous: safer to handle than bleach or Quats
- No residue: leaves a clean finish without sticky films or harsh odors
- Simple and affordable: tablet dosing delivers consistent ppm with 1 tablet per gallon
FAQs About Salmonella enterica
Q: What disinfectant kills Salmonella enterica?
A: OxiTab kills Salmonella enterica with EPA-registered efficacy at 1076 ppm and 4 minutes contact time.
Q: Do I need to rinse food-contact surfaces after disinfection?
A: Follow the product label. For food-contact surfaces, rinse with potable water after the required contact time if the label specifies.
Q: Where do facilities most often miss contamination?
A: Refrigerator handles, faucet controls, drain rims, splash zones, cloth storage buckets, and shared devices.
Q: Are Quats enough for Salmonella?
A: Many facilities use Quats. OxiTab is a non-hazardous alternative with EPA-registered bactericidal claims and no sticky residues.
Related Pathogen Guides
References
- CDC — Salmonella Overview
- CDC — General Information and Symptoms
- CDC — Disinfection and Sterilization
- FDA — Cleanliness Helps Prevent Foodborne Illness
- EPA Product Label Portal — OxiTab
Call to Action
Protect your kitchen, classrooms, and care environments with OxiTab. It is an EPA-registered disinfectant that is safer, simpler, and more effective than bleach or Quats.
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