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Sun X, Bai J, Ference C, Wang Z, Zhang Y, Narciso J, Zhou K. Antimicrobial activity of controlled-release chlorine dioxide gas on fresh blueberries. J Food Prot 2014; 77:1127-32. [PMID: 24988018 DOI: 10.4315/0362-028x.jfp-13-554] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effect of chlorine dioxide (ClO2) gas on the safety and quality of blueberries was studied. In vitro studies revealed that both ClO2 gas fumigation and ClO2 direct contact in water killed food pathogen bacterium Escherichia coli and fruit decay pathogen fungus Colletotrichum acutatum. In vivo studies were conducted using noninoculated berries and berries inoculated with postharvest decay and foodborne pathogens. Berries were inoculated with either E. coli (5.2 log CFU/g) or C. acutatum (3.9 log CFU/g). Inoculated fruit were dried for 2 h at room temperature in a climate-controlled laboratory and packed in perforated commercial clamshells, with or without ClO2 pads, and stored at 10°C for up to 9 days. The effects of ClO2 on microbial populations and fruit firmness were monitored during storage. In the inoculation experiment, treatment with ClO2 reduced populations of E. coli and C. acutatum by 2.2 to 3.3 and 1.3 to 2.0 log CFU/g, respectively. For the noninoculated blueberries, the initial total aerobic bacteria count and the yeast and mold count were 4.2 and 4.1 log CFU/g, respectively. ClO2 treatment reduced total aerobic bacteria count and yeast and mold count by 1.5 to 1.8 and 1.3 to 1.7 log CFU/g, respectively. The firmness of both inoculated and noninoculated blueberries was maintained by ClO2 treatment. Thus, controlled-release ClO2 gas fumigation technology shows promise as an effective and practical antimicrobial agent in commercial clamshell packaging of blueberry and other fruits.
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Affiliation(s)
- Xiuxiu Sun
- Department of Nutrition and Food Science, Wayne State University, Detroit, Michigan 48202, USA; U.S. Department of Agriculture, Agricultural Research Service, U.S. Horticultural Research Laboratory, 2001 South Rock Road, Fort Pierce, Florida 34945, USA
| | - Jinhe Bai
- U.S. Department of Agriculture, Agricultural Research Service, U.S. Horticultural Research Laboratory, 2001 South Rock Road, Fort Pierce, Florida 34945, USA
| | - Christopher Ference
- U.S. Department of Agriculture, Agricultural Research Service, U.S. Horticultural Research Laboratory, 2001 South Rock Road, Fort Pierce, Florida 34945, USA
| | - Zhe Wang
- U.S. Department of Agriculture, Agricultural Research Service, U.S. Horticultural Research Laboratory, 2001 South Rock Road, Fort Pierce, Florida 34945, USA
| | - Yifan Zhang
- Department of Nutrition and Food Science, Wayne State University, Detroit, Michigan 48202, USA
| | - Jan Narciso
- U.S. Department of Agriculture, Agricultural Research Service, U.S. Horticultural Research Laboratory, 2001 South Rock Road, Fort Pierce, Florida 34945, USA.
| | - Kequan Zhou
- Department of Nutrition and Food Science, Wayne State University, Detroit, Michigan 48202, USA.
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Hong YK, Yoon WB, Huang L, Yuk HG. Predictive modeling for growth of non- and cold-adapted Listeria monocytogenes on fresh-cut cantaloupe at different storage temperatures. J Food Sci 2014; 79:M1168-74. [PMID: 24754226 DOI: 10.1111/1750-3841.12468] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2013] [Accepted: 03/10/2014] [Indexed: 11/27/2022]
Abstract
UNLABELLED The aim of this study was to determine the growth kinetics of Listeria monocytogenes, with and without cold-adaption, on fresh-cut cantaloupe under different storage temperatures. Fresh-cut samples, spot inoculated with a 4-strain cocktail of L. monocytogenes (∼3.2 log CFU/g), were exposed to constant storage temperatures held at 10, 15, 20, 25, or 30 °C. All growth curves of L. monocytogenes were fitted to the Baranyi, modified Gompertz, and Huang models. Regardless of conditions under which cells grew, the time needed to reach 5 log CFU/g decreased with the elevated storage temperature. Experimental results showed that there were no significant differences (P > 0.05) in the maximum growth rate k (log CFU/g h(-1) ) and lag phase duration λ (h) between the cultures of L. monocytogenes with or without previous cold-adaption treatments. No distinct difference was observed in the growth pattern among 3 primary models at various storage temperatures. The growth curves of secondary modeling were fitted on an Arrhenius-type model for describing the relationship between k and temperature of the L. monocytogenes on fresh-cut cantaloupe from 10 to 30 °C. The root mean square error values of secondary models for non- and cold-adapted cells were 0.018, 0.021, and 0.024, and 0.039, 0.026, and 0.017 at the modified Gompertz, Baranyi, and Huang model, respectively, indicating that these 3 models presented the good statistical fit. This study may provide valuable information to predict the growth of L. monocytogenes on fresh-cut cantaloupes at different storage conditions. PRACTICAL APPLICATION Listeriosis has occurred and increased along with the increased demand of fresh and fresh-cut fruits and vegetables. This study was conducted to predict the growth of non- and cold-adapted L. monocytogenes on fresh-cut cantaloupe at different temperature using mathematical model. These results can be helpful for risk assessments of L. monocytogenes in fresh-cut cantaloupe. This study provides valuable information to food handlers to choose proper storage temperatures for extending the shelf-life of fresh-cut cantaloupe.
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Affiliation(s)
- Yoon-Ki Hong
- Dept. of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon Natl. Univ., Chuncheon, Gangwondo, 200-701, South Korea
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Transcriptional and phenotypic responses of Listeria monocytogenes to chlorine dioxide. Appl Environ Microbiol 2014; 80:2951-63. [PMID: 24610841 DOI: 10.1128/aem.00004-14] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Significant food-borne disease outbreaks have occurred from consumption of ready-to-eat foods, including produce, contaminated with Listeria monocytogenes. Challenging food matrices (e.g., cantaloupe, sprouts) with limited processing steps postharvest to reduce pathogen loads have underscored a need for new mitigation strategies. Chlorine dioxide (ClO2) is increasingly being used in produce and other food systems to reduce food-borne pathogen levels. The goal of this study was to characterize the transcriptional response and survival of L. monocytogenes 10403S exposed to ClO2. The transcriptional profile of log-phase cells exposed to 300 mg/liter ClO2 for 15 min was defined by whole-genome microarray. A total of 340 genes were significantly differentially expressed. Among the differentially expressed genes, 223 were upregulated (fold change ≥ 1.5; adjusted P value < 0.05) in role categories responsible for protein fate, cellular processes, and energy metabolism. There were 113 and 16 genes differentially expressed belonging to regulatory networks of σ(B) and CtsR, respectively. We assessed L. monocytogenes 10403S survival after exposure to 100, 300, and 500 mg/liter aqueous ClO2 in brain heart infusion (BHI) broth; there was a significant difference between cells exposed to 500 mg/liter ClO2 and those exposed to all other conditions over time (P value < 0.05). Isogenic ΔsigB and ΔctsR mutants exposed to 300 mg/liter ClO2 were more sensitive to ClO2 than the wild type under the same conditions. These results provide an initial insight into the mechanisms that L. monocytogenes employs to survive sublethal ClO2 and further our understanding of the inactivation mechanisms of this increasingly used sanitizer.
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Van Haute S, Uyttendaele M, Sampers I. Organic acid based sanitizers and free chlorine to improve the microbial quality and shelf-life of sugar snaps. Int J Food Microbiol 2013; 167:161-9. [PMID: 24135672 DOI: 10.1016/j.ijfoodmicro.2013.09.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2013] [Revised: 08/29/2013] [Accepted: 09/14/2013] [Indexed: 11/18/2022]
Abstract
A screening in a sugar snap packaging company showed a converged build-up of aerobic psychrotrophic plate count (APC) (ca. 6.5 log CFU/100mL), yeasts and molds (Y&M), and lactic acid bacteria (LAB) (both ca. 4.5 log CFU/100mL) in the wash water in the absence of water sanitizer, and a low build-up of chemical oxygen demand (30 ± 5 mg O2/L) and turbidity (5.2 ± 1.1 NTU). Decontamination experiments were performed in the lab with Purac FCC 80® (80% L(+) lactic acid), two other commercial water sanitizers based on organic acids (NATRApHASe-ABAV®, and NATRApHASe-FVS®) and chlorine to evaluate their performance in reduction of the sugar snap microbial load as well as their functionality as disinfectant of the wash water to avoid cross-contamination. An additional 1 log reduction of APC on the sugar snaps was achieved with lactic acid in the range 0.8 to 1.6%, ABAV 0.5%, and free chlorine 200mg/L when compared to a water wash, while no significant difference in the numbers of Y&M was obtained when washing in sanitizer compared to water. There was no significant influence of the studied concentration and contact time on decontamination efficiency. Treatment with lactic acid 0.8% resulted in a lower APC contamination on the sugar snaps than on the untreated and water washed samples for 10 days. Chlorine 200mg/L was the only treatment able to maintain the Y&M load lower than the untreated samples throughout the entire storage duration. The use of water sanitizers could not extend the sensorial shelf-life. Microbial loads were not indicative/predictive of visual microbial spoilage (shelf-life limiting factor), whereas maturity and amount of damage at the calyx end of the pods were. The APC wash water contamination (5.2 log CFU/100mL) was reduced significantly by chlorine 20 to 200mg/L (to 1.4 log CFU/100mL), ABAV 0.5 to 1.5% (to 2.7 log CFU/100mL), FVS 0.5% (to 2.7 log CFU/100mL) and lactic acid 0.8 to 1.6% (to 3.4 log CFU/100mL). Only the use of chlorine enabled the reduction of the Y&M wash water contamination significantly (from 3.4 to 1.4 log CFU/100mL). The low physicochemical build-up of the sugar snap wash water during the industrial washing process makes free chlorine attractive as a water disinfectant to prevent bacterial and fungal cross-contamination, whereas the sanitizers based on organic acids are not, due to their weak water disinfection efficiency.
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Affiliation(s)
- Sam Van Haute
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium; Laboratory of Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, B-8500 Kortrijk, Belgium
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Webb CC, Davey LE, Erickson MC, Doyle MP. Evaluation of levulinic acid and sodium dodecyl sulfate as a sanitizer for use in processing Georgia-grown cantaloupes. J Food Prot 2013; 76:1767-72. [PMID: 24112578 DOI: 10.4315/0362-028x.jfp-13-057] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Freshly harvested Georgia-grown cantaloupes (Cucumis melo L. var. reticulatus cv. Athena and Atlantis) were spot inoculated with 100 μl of a five-strain mixture of Salmonella enterica serovar Poona (9 log CFU/ml) at the stem scar and on the netted rind and then subjected to no treatment (control) or a 6-min treatment (tank only) in water, 120 ppm of chlorine (pH 7.0), 1% levulinic acid plus 0.1% sodium dodecyl sulfate (SDS; pH 3.0), or 2% levulinic acid plus 0.2% SDS (pH 3.0). The log reduction for the tank-only treatments was 0.31, 0.59, 1.32, and 1.37 log CFU/g at the stem scar and 0.97, 1.59, 2.06. and 3.37 log CFU/g on the netted rind for water, chlorine, 1% levulinic acid plus 0.1% SDS, and 2% levulinic acid plus 0.2% SDS, respectively. A greater log reduction was observed for the cantaloupe surface tissue with the water, chlorine, and 2% levulinic acid plus 0.2% SDS treatments when additional sanitizer (2 ml) and brushing (to simulate cantaloupes tumbling over brushes on the processing line) were added to the dump tank treatment. The stem scar tissue reductions were 0.90, 1.69, and 1.53 log CFU/g, whereas the netted rind reductions were 1.56, 2.50, and 4.47 log CFU/g after treatment with water, chlorine, and 2% levulinic acid plus 0.2% SDS, respectively. These data suggest that 2% levulinic acid plus 0.2% SDS is effective for reducing Salmonella on the netted rind surface of cantaloupes. However, neither 2% levulinic acid plus 0.2% SDS nor 120 ppm of chlorine substantially reduced Salmonella on stem scar tissue.
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Affiliation(s)
- Cathy C Webb
- Center for Food Safety, Department of Food Science and Technology, 1109 Experiment Street, University of Georgia, Griffin, Georgia 30223, USA
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57
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Trinetta V, Linton R, Morgan M. The application of high-concentration short-time chlorine dioxide treatment for selected specialty crops including Roma tomatoes (Lycopersicon esculentum), cantaloupes (Cucumis melo ssp. melo var. cantaloupensis) and strawberries (Fragaria×ananassa). Food Microbiol 2013; 34:296-302. [DOI: 10.1016/j.fm.2012.12.010] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2012] [Revised: 11/21/2012] [Accepted: 12/27/2012] [Indexed: 10/27/2022]
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Massey LM, Hettiarachchy NS, Martin EM, Ricke SC. Electrostatic Spray of Food-Grade Organic Acids and Plant Extract to Reduce Escherichia coli
O157:H7 on Fresh-Cut Cantaloupe Cubes. J Food Saf 2013. [DOI: 10.1111/jfs.12024] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Leighanna M. Massey
- Department of Food Science and Institute of Food Engineering; University of Arkansas; 2650 N. Young Avenue Fayetteville AR 72704
| | - Navam S. Hettiarachchy
- Department of Food Science and Institute of Food Engineering; University of Arkansas; 2650 N. Young Avenue Fayetteville AR 72704
| | - Elizabeth M. Martin
- Department of Biological and Agricultural Engineering; University of Arkansas; Fayetteville AR 72701
| | - Steven C. Ricke
- Department of Food Science and Institute of Food Engineering; University of Arkansas; 2650 N. Young Avenue Fayetteville AR 72704
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Ray S, Jin T, Fan X, Liu L, Yam KL. Development of chlorine dioxide releasing film and its application in decontaminating fresh produce. J Food Sci 2013; 78:M276-84. [PMID: 23294122 DOI: 10.1111/1750-3841.12010] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2012] [Accepted: 10/29/2012] [Indexed: 11/30/2022]
Abstract
A feasibility study was conducted to develop chlorine dioxide (ClO(2) )-releasing packaging films for decontaminating fresh produce. Sodium chlorite and citric acid powder were incorporated into polylactic acid (PLA) polymer. Films made with different amounts of PLA (100 and 300 mg), percentages of reactant (5% to 60%), and ratios of sodium chlorite to citric acid (1:2 or 2:1) were prepared using a solvent casting method. The release of ClO(2) from the resultant films was activated by moisture. Increase of reactants in the films produced more ClO(2) while higher PLA content in the films resulted in less release of ClO(2) . The ratio of sodium chlorite to citric acid and activation temperature (22 °C compared with 10 °C) did not affect the ClO(2) release from the films. Antimicrobial efficacy of ClO(2) released from the films was evaluated using grape tomato as a model food. The results indicate that the films were activated by moisture from tomatoes in the package and the released ClO(2) reduced Salmonella spp. and Escherichia coli O157:H7 inoculated on the tomatoes to undetectable levels (<5 colony forming units (CFU)/tomato), achieving more than 3 log reduction. The film-treated tomatoes did not show significant changes in color and texture as compared to controls during storage at 10 °C for 21 d. This study demonstrated the technical feasibility for development of gaseous ClO(2) -releasing packaging system to enhance microbial safety and extend shelf life of fresh produce.
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Affiliation(s)
- Soumi Ray
- Dept. of Food Science, Rutgers, The State Univ. of New Jersey, 65 Dudley Rd., New Brunswick, NJ 08901, USA
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60
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Fang T, Liu Y, Huang L. Growth kinetics of Listeria monocytogenes and spoilage microorganisms in fresh-cut cantaloupe. Food Microbiol 2012; 34:174-81. [PMID: 23498195 DOI: 10.1016/j.fm.2012.12.005] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2012] [Revised: 11/23/2012] [Accepted: 12/20/2012] [Indexed: 11/18/2022]
Abstract
The main objective of this study was to investigate the growth kinetics of Listeria monocytogenes and background microorganisms in fresh-cut cantaloupe. Fresh-cut cantaloupe samples, inoculated with three main serotypes (1/2a, 1/2b, and 4b) of L. monocytogenes, were incubated at different temperatures, ranging from 4 to 43 °C, to develop kinetic growth models. During storage studies, the population of both background microorganisms and L. monocytogenes began to increase almost immediately, with little or no lag phase for most growth curves. All growth curves, except for two growth curves of L. monocytogenes 1/2a at 4 °C, developed to full curves (containing exponential and stationary phases), and can be described by a 3-parameter logistic model. There was no significant difference (P = 0.28) in the growth behaviors and the specific growth rates of three different serotypes of L. monocytogenes inoculated to fresh-cut cantaloupe. The effect of temperature on the growth of L. monocytogenes and spoilage microorganisms was evaluated using three secondary models. For L. monocytogenes, the minimum and maximum growth temperatures were estimated by both the Ratkowsky square-root and Cardinal parameter models, and the optimum temperature and the optimum specific growth rate by the Cardinal parameter model. An Arrhenius-type model provided more accurate estimation of the specific growth rate of L. monocytogenes at temperatures <4 °C. The kinetic models developed in this study can be used by regulatory agencies and food processors for conducting risk assessment of L. monocytogenes in fresh-cut cantaloupe, and for estimating the shelf-life of fresh-cut products.
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Affiliation(s)
- Ting Fang
- Fujian Agriculture and Forestry University, College of Food Science, Fuzhou 350001, China
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61
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Mahmoud BS. Effect of X-Ray Treatments on Pathogenic Bacteria, Inherent Microbiota, Color, and Texture on Parsley Leaves. Foodborne Pathog Dis 2012; 9:922-7. [DOI: 10.1089/fpd.2012.1191] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Barakat S.M. Mahmoud
- Coastal Research & Extension Center, Mississippi State University, Pascagoula, Mississippi
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Effects of X-ray treatments on pathogenic bacteria, inherent microflora, color, and firmness on whole cantaloupe. Int J Food Microbiol 2012; 156:296-300. [PMID: 22560020 DOI: 10.1016/j.ijfoodmicro.2012.04.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2012] [Revised: 03/14/2012] [Accepted: 04/01/2012] [Indexed: 11/22/2022]
Abstract
Inactivation of inoculated Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on whole cantaloupes using X-ray at different doses (0.1, 0.5, 1.0, 1.5, and 2.0 kGy) was studied. The effect of X-ray on quality parameters (color and texture) of untreated and treated whole cantaloupes was instrumentally determined. The effect of X-ray on microflora counts (mesophilic counts, psychrotrophic counts and yeast and mold counts) of untreated and treated whole cantaloupes was also determined during storage at 22°C for 20 days. A mixture of three strains of each tested organism was spot inoculated (100 μl), separately, onto the surface (5 cm(2)) of cantaloupe rinds (approximately 8-9 log CFU ml(-1)) separately, air dried (60 min), and then treated with X-ray at 22°C and 55% relative humidity. Surviving bacterial populations on cantaloupe surfaces were evaluated using a nonselective medium (tryptic soy agar) with a selective medium overlay for each bacterium; E. coli O157:H7 (CT-SMAC agar), L. monocytogenes (MOA), and S. enterica and S. flexneri (XLD). More than a 5 log CFU reduction was achieved after treatment with 2.0 kGy X-ray, for all tested pathogens. No significant effect of X-ray treatment on cantaloupe color or firmness was detected. Furthermore, treatment with X-ray significantly reduced the initial inherent microflora on whole cantaloupes and inherent levels were significantly (p<0.05) lower than the control sample throughout storage for 20 days.
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63
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Bermúdez-Aguirre D, Corradini MG. Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: A review. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.05.040] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Gordon D, Carruthers BA, Theriault S. Gaseous Decontamination Methods in High-containment Laboratories. APPLIED BIOSAFETY 2012. [DOI: 10.1177/153567601201700107] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Affiliation(s)
- Diane Gordon
- Public Health Agency of Canada, Winnipeg, Manitoba, Canada
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65
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Effects of aqueous chlorine dioxide treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.). J Biosci Bioeng 2011; 111:675-81. [DOI: 10.1016/j.jbiosc.2011.01.010] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2010] [Revised: 01/07/2011] [Accepted: 01/12/2011] [Indexed: 11/19/2022]
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66
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Chen Z, Zhu C. Modelling inactivation by aqueous chlorine dioxide of Dothiorella gregaria Sacc. and Fusarium tricinctum (Corda) Sacc. spores inoculated on fresh chestnut kernel. Lett Appl Microbiol 2011; 52:676-84. [DOI: 10.1111/j.1472-765x.2011.03061.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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67
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Trinetta V, Morgan M, Linton R. Use of high-concentration-short-time chlorine dioxide gas treatments for the inactivation of Salmonella enterica spp. inoculated onto Roma tomatoes. Food Microbiol 2010; 27:1009-15. [DOI: 10.1016/j.fm.2010.06.009] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2010] [Revised: 06/22/2010] [Accepted: 06/24/2010] [Indexed: 10/19/2022]
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68
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Trinetta V, Vaidya N, Linton R, Morgan M. Evaluation of Chlorine Dioxide Gas Residues on Selected Food Produce. J Food Sci 2010; 76:T11-5. [DOI: 10.1111/j.1750-3841.2010.01911.x] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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69
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Bhagat A, Mahmoud BS, Linton RH. Inactivation ofSalmonella entericaandListeria monocytogenesInoculated on Hydroponic Tomatoes Using Chlorine Dioxide Gas. Foodborne Pathog Dis 2010; 7:677-85. [PMID: 20353288 DOI: 10.1089/fpd.2009.0466] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Arpan Bhagat
- Department of Food Science, Purdue University, West Lafayette, Indiana
| | - Barakat S.M. Mahmoud
- Coastal Research and Extension Center, Mississippi State University, Pascagoula, Mississippi
| | - Richard H. Linton
- Department of Food Science, Purdue University, West Lafayette, Indiana
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70
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Mahmoud BSM. Effects of X-ray radiation on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri inoculated on shredded iceberg lettuce. Food Microbiol 2010; 27:109-14. [PMID: 19913700 DOI: 10.1016/j.fm.2009.09.003] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2009] [Revised: 09/06/2009] [Accepted: 09/10/2009] [Indexed: 11/24/2022]
Abstract
The main goal of this investigation was to study the efficacy of X-ray doses (0.1, 0.2, 0.3, 0.5, 0.75, 1.0, 1.5 and 2.0 kGy) on inoculated Escherichia coli O157: H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on shredded iceberg lettuce. The second goal was to study the effect of X-ray on the inherent microflora counts and visual color of shredded iceberg lettuce during storage at 4 degrees C for 30 days. Treatment with 1.0 kGy X-ray significantly reduced the population of E. coli O157: H7, L. monocytogenes, Salmonella enterica and S. flexneri on shredded iceberg lettuce by 4.4, 4.1, 4.8 and 4.4-log CFU 5 cm(-2), respectively. Furthermore, more than a 5 log CFU reduction of E. coli O157: H7, L. monocytogenes, S. enterica and S. flexneri was achieved with 2.0 kGy X-ray. Treatment with X-ray reduced the initial microflora on iceberg lettuce and kept them significantly (p < 0.05) lower than the control during storage at 4 degrees C and 90% RH for 30 days. Treatment with X-ray did not significantly (p > 0.05) change the green color of iceberg lettuce leaves. Treatment with X-ray significantly reduced selected pathogens and inherent microorganisms on shredded iceberg lettuce leaves, which could be a good alternative to other technologies for produce (lettuce) industry.
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Affiliation(s)
- Barakat S M Mahmoud
- Coastal Research & Extension Center, Mississippi State University, 3411 Frederic St, Pascagoula, MS 39567, USA.
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71
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Mahmoud BS, Bachman G, Linton RH. Inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on spinach leaves by X-ray. Food Microbiol 2010; 27:24-8. [DOI: 10.1016/j.fm.2009.07.004] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2009] [Revised: 06/30/2009] [Accepted: 07/12/2009] [Indexed: 11/24/2022]
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72
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