Making a breakthrough

Nicolas Samman details the latest advances in anti-microbial efficacy testing for lubricants.

“With an emphasis on innovation, we sought out new technologies that would improve the product formulation performance relative to our first generation pioneering product Purity FG2 with Microl.”
-Nicolas Samman, Petro-Canada

Petro-Canada's new research breakthrough in the field of anti-microbial lubricant protection from degradation by micro-organisms resulted in the development of Purity FG2 with Microl MAX. With an emphasis on innovation, we sought out new technologies that would improve the product formulation performance relative to our first generation pioneering product Purity FG2 with Microl.

This advance in Food Grade Microl anti-microbial product additive protection system is EPA registered, National Science Foundation (NSF) and FDA approved as an anti-microbial preservative in lubricants that may have incidental contact with food. As a result, the food grade product with this lubricant preservative is considered a Treated Article by EPA. The product is approved as Kosher and Halal as well as certified as Peanut-free and free from other major food related allergens.

The new Purity FG with Microl MAX line addresses the food processing industry's ever-vigilant concern with the safety of products - including lubricants for incidental contact. To satisfy our customers and meet their needs in this field, we conducted several product anti-microbial preservation efficacy tests at several test laboratories capable of assessing the microbiological stability of the product when exposed to such micro-organisms. The test protocols employed are similar to those used in the microbiological and pharmaceutical industries. There were two main tests conducted, namely the Zone of Inhibition test and the 28-day Cream Cheese Challenge test.

The Zone of Inhibition test was developed through collaboration with a pharmaceutical microbiology testing laboratory. This test entailed culturing the micro-organism in a broth for a prescribed period of time, which was then mixed with the culture medium at a certain concentration and allowed to set. A plug of grease was then put into the culture medium, which was incubated at a prescribed temperature and duration.

The Zone of Inhibition was then measured for Purity FG2 with Microl MAX and compared to our regular food grade product, which contains the same composition except for the Microl anti-microbial additive product protection system. The Purity FG2 with Microl MAX developed a Zone of Inhibition measuring 4-5mm in size around the grease plug compared to the absence of such Zone of Inhibition for the regular food grade grease. This proof of performance is a strong indication of the potency of the anti-microbial product protection system and its efficacy in preserving the grease from degradation by inhibiting their growth when it comes in contact with materials bearing the micro-organisms.

The 28-day Cream Cheese Challenge test is a standard test commonly used by microbiological laboratories to test lubricants and other materials used in food processing plants to determine the efficacy of the anti-microbial additive product protection system under conditions similar to what is encountered in food processing plants.

The test consisted of three parts and was conducted at a food industry recognised external laboratory. In the first part, the grease is exposed solely to water in the presence of the micro-organism. In the second part, the grease is exposed solely to cream cheese in the presence of the micro-organism, which simulates the nutrient for the micro-organisms. In the third part, the grease is exposed to the cream cheese as well as water in the presence of the micro-organism representing the real life conditions at the plant where wet conditions prevail and food particles can ingress into the lubricated parts of the food processing machinery.

The efficacy of the anti-microbial product additive protection system is deemed acceptable for the food processing industries if the results for Listeria are negative after 24 hours from the start of the test and for the remainder of the study. For mould, the count should be less than 10 CFU/g within seven days and for yeast the count should be less than 105 CFU/g at any time between zero and seven days and should be decreasing after seven days. On comparing the test results for the regular food grade grease and Purity FG2 with Microl MAX, the potency of the Microl anti-microbial product protection system and its efficacy in preserving the grease from degradation by inhibiting their growth when it comes in contact with materials containing the micro-organisms is clearly demonstrated.

About Dr. Nicholas Samman

Dr. Samman leads the team responsible for Petro-Canada’s leadership position in new grease technologies. A member of the Royal Society of Chemistry. Dr. Samman was recognized as a finalist for Best Product Development at the International Stevie Awards in 2007 and most recently honoured by the NLGI with its prestigious "Award for Achievement."