This study designed an in vitro model to test the efficacies of footbath sanitizers for use in dairy processing plants. Efficacies of selected sanitizers for inactivation of mixed-cocktail, dairy-relevant Gram-negative bacteria in model footbaths, in the presence of milk residues, were measured over 7 days against attached and planktonic populations by plate counting and calculating log reductions achieved. A simplified practical table ranked the most to least effective sanitizers. These included: biguanide/ QAC combination > biguanide = accelerated hydrogen peroxide = ethanol/ sodium hydroxide combination > phenolic compound = amine amphoteric compounds > amphoteric surfactant > diclosan = chlorine dioxide > enzyme/ surfactants combination.
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