However, hot oil was effective in cleaning/ removing peanut butter from the processing equipment. A cleaning step is critical prior to the application of a chemical sanitizer,
particularly in the presence of high-fat foods such as peanut butter, which may confer stability to the bacterial cells. Following removal of peanut butter, both 60% isopropanol and an isopropanol sanitizer containing quaternary ammonium compounds, examined independently, were highly effective with respect to reduction of Salmonella in the system. Both isopropanol-based sanitizers were able to effectively reduce Salmonella contamination by as much as 5-log
CFU/g, to below detection limits.