1
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Rabiee P, Faraz A, Ajlouni S, Hussain MA. Microbial Contamination and Disease Outbreaks Associated with Rockmelons ( Cucumis melo): Implications for Public Health Protection. Foods 2024; 13:2198. [PMID: 39063281 PMCID: PMC11276280 DOI: 10.3390/foods13142198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 07/07/2024] [Accepted: 07/07/2024] [Indexed: 07/28/2024] Open
Abstract
Foodborne illnesses caused by consuming contaminated fresh produce not only pose serious public health risks but also lead to huge economic losses. Rockmelons (cantaloupes) have emerged as a recurrent source of disease outbreaks caused by foodborne pathogens, including Listeria monocytogenes, Salmonella, and Escherichia coli. The most common factor of the outbreaks was the microbial contamination of rockmelons at the farm, and subsequently, the pathogenic bacteria were transferred to the flesh during cutting and processing. One of the deadliest outbreaks occurred in the USA due to L. monocytogenes contamination of rockmelons which caused 33 deaths in 2011. Since then, several guidelines and recommendations have been developed for food safety management to reduce the microbial contamination of melons on farms and post-harvest operations. This article explicitly provides an updated overview of microbiological contamination, disease outbreaks, pathogens prevalence, and mitigation strategies to reduce public health risks due to the consumption of rockmelons.
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Affiliation(s)
- Pouria Rabiee
- School of Science, Western Sydney University, Hawkesbury Campus, Richmond, NSW 2753, Australia (A.F.)
| | - Ayesha Faraz
- School of Science, Western Sydney University, Hawkesbury Campus, Richmond, NSW 2753, Australia (A.F.)
| | - Said Ajlouni
- School of Agriculture, Food, and Ecosystems Sciences, Faculty of Sciences, The University of Melbourne, Parkville, VIC 3010, Australia;
| | - Malik A. Hussain
- School of Science, Western Sydney University, Hawkesbury Campus, Richmond, NSW 2753, Australia (A.F.)
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2
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Chalen-Moreano F, Saeteros-Hernández A, Abdo-Peralta P, Frey C, Peralta-Saa LO, Hernández-Allauca AD, Rosero-Erazo CR, Toulkeridis T. Exploring the Antimicrobial Efficacy of Low-Cost Commercial Disinfectants Utilized in the Agro-Food Industry Wash Tanks: Towards Enhanced Hygiene Practices. Foods 2024; 13:1915. [PMID: 38928858 PMCID: PMC11203120 DOI: 10.3390/foods13121915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2024] [Revised: 06/07/2024] [Accepted: 06/09/2024] [Indexed: 06/28/2024] Open
Abstract
The increase in vegetable consumption has underlined the importance of minimizing the risks associated with microbiological contamination of fresh produce. The critical stage of the vegetable washing process has proven to be a key point for cross-contamination and the persistence of pathogens. In this context, the agri-food industry has widely adopted the use of disinfectants to reduce the bacterial load in the wash water. Therefore, we conducted laboratory-scale experiments in order to demonstrate the antimicrobial activity of disinfectants used in the wash tank of agro-food industries. Different wash water matrices of shredded lettuce, shredded cabbage, diced onion, and baby spinach were treated with sodium hypochlorite (NaClO), chlorine dioxide (ClO2), and per-oxyacetic acid (PAA) at recommended concentrations. To simulate the presence of pathogenic bacteria, a cocktail of E. coli O157:H7 was inoculated into the process water samples (PWW) to determine whether concentrations of disinfectants inhibit the pathogen or bring it to a viable non-culturable state (VBNC). Hereby, we used quantitative qPCR combined with different photo-reactive dyes such as ethidium monoazide (EMA) and propidium monoazide (PMA). The results indicated that concentrations superior to 20 ppm NaClO inhibit the pathogen E. coli O157:H7 artificially inoculated in the process water. Concentrations between 10-20 ppm ClO2 fail to induce the pathogen to the VBNC state. At concentrations of 80 ppm PAA, levels of culturable bacteria and VBNC of E. coli O157:H7 were detected in all PWWs regardless of the matrix. Subsequently, this indicates that the recommended concentrations of ClO2 and PAA for use in the fresh produce industry wash tank do not inhibit the levels of E. coli O157:H7 present in the wash water.
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Affiliation(s)
- Francisco Chalen-Moreano
- Faculty of Public Health, Escuela Superior Politécnica de Chimborazo, Km 1 ½ Panamericana Sur, Riobamba 060155, Ecuador; (F.C.-M.); (A.S.-H.); (L.O.P.-S.)
| | - Angélica Saeteros-Hernández
- Faculty of Public Health, Escuela Superior Politécnica de Chimborazo, Km 1 ½ Panamericana Sur, Riobamba 060155, Ecuador; (F.C.-M.); (A.S.-H.); (L.O.P.-S.)
| | - Paula Abdo-Peralta
- Independent Researcher, Riobamba 060155, Ecuador; (P.A.-P.); (C.R.R.-E.)
| | - Catherine Frey
- Independent Researcher, Riobamba 060155, Ecuador; (P.A.-P.); (C.R.R.-E.)
| | - Lilia Ofir Peralta-Saa
- Faculty of Public Health, Escuela Superior Politécnica de Chimborazo, Km 1 ½ Panamericana Sur, Riobamba 060155, Ecuador; (F.C.-M.); (A.S.-H.); (L.O.P.-S.)
| | | | | | - Theofilos Toulkeridis
- School of Geology, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
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3
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Murphy CM, Friedrich LM, Strawn LK, Danyluk MD. Salmonella and Listeria monocytogenes Survival on Field Packed Cantaloupe Contact Surfaces. J Food Prot 2024; 87:100299. [PMID: 38734412 DOI: 10.1016/j.jfp.2024.100299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/29/2024] [Accepted: 05/06/2024] [Indexed: 05/13/2024]
Abstract
Field-packing of cantaloupes involves numerous food contact surfaces that can contamination melons with foodborne pathogens; the soil on these surfaces increases throughout the harvest day. Data are lacking on the cross-contamination risk from contaminated food contact surfaces under the dry conditions typical of cantaloupe field-packing operations. This study sought to evaluate the survival of Salmonella and Listeria monocytogenes on cantaloupe field-pack food contact surfaces using both a wet and dry inoculum to provide insights into managing foodborne pathogen contamination risks. Five clean or fouled materials (cotton gloves, nitrile gloves, rubber gloves, cotton rags, and stainless steel) were inoculated with a cocktail of either Salmonella or L. monocytogenes. A wet inoculum was spot inoculated (100 µL) onto coupons. A dry inoculum was prepared by mixing wet inoculum with 100 g of sterile sand and shaking the coupons with the inoculated sand for 2 min. Coupons were held at 35°C (35% RH) and enumerated at 0, 2, 4, 6, and 8 h. Significant differences in pathogen concentrations over time were calculated, and the GInaFiT add-in tool for Excel was used to build Log-linear, Weibull, and Biphasic die-off models. Depending on the material type, coupon condition, and inoculum type, Salmonella and L. monocytogenes reductions over 8 h ranged from 0.3 to 3.3 and -0.4 to 4.2 log10 CFU/coupon, respectively. For all material types, Salmonella reductions were highest on wet-inoculated clean coupons; L. monocytogenes varied by material type. Weibull and biphasic models were a better fit of respective pathogen die-off curves than linear models. Overall, faster die-off rates were seen for wet inoculated and clean materials. Since pathogen populations remained viable over the study duration and both inoculum type and coupon condition impacted survival, frequent sanitation or replacement of food contact surfaces during the operational day is needed to reduce the risk of cross-contamination.
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Affiliation(s)
- Claire M Murphy
- School of Food Science, Washington State University - Irrigated Agriculture Research and Extension Center, Prosser, WA, USA
| | - Loretta M Friedrich
- Department of Food Science, University of Florida - Citrus Research and Education Center, Lake Alfred, FL, USA
| | - Laura K Strawn
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, USA
| | - Michelle D Danyluk
- Department of Food Science, University of Florida - Citrus Research and Education Center, Lake Alfred, FL, USA.
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4
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Zhang Y, Qiu J, Yang K, Lu Y, Xu Z, Yang H, Xu Y, Wang L, Lin Y, Tong X, He J, Xiao Y, Sun X, Huang R, Yu X, Zhong T. Generation, mechanisms, kinetics, and effects of gaseous chlorine dioxide in food preservation. Compr Rev Food Sci Food Saf 2023; 22:3105-3129. [PMID: 37199492 DOI: 10.1111/1541-4337.13177] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 04/20/2023] [Accepted: 04/26/2023] [Indexed: 05/19/2023]
Abstract
Food preservation is a critical issue in ensuring food safety and quality. Growing concern around industrial pollution of food and demand for environmentally sustainable food has led to increased interest in developing effective and eco-friendly preservation techniques. Gaseous ClO2 has gained attention for its strong oxidizing properties, high efficacy in microorganism inactivation, and potential for preserving the attributes and nutritional quality of fresh food while avoiding the formation of toxic byproducts or unacceptable levels of residues. However, the widespread use of gaseous ClO2 in the food industry is limited by several challenges. These include large-scale generation, high cost and environmental considerations, a lack of understanding of its mechanism of action, and the need for mathematical models to predict inactivation kinetics. This review aims to provide an overview of the up-to-date research and application of gaseous ClO2 . It covers preparation methods, preservation mechanisms, and kinetic models that predict the sterilizing efficacy of gaseous ClO2 under different conditions. The impacts of gaseous ClO2 on the quality attributes of fresh produce and low-moisture foods, such as seeds, sprouts, and spices, are also summarized. Overall, gaseous ClO2 is a promising preservation approach, and future studies are needed to address the challenges in large-scale generation and environmental considerations and to develop standardized protocols and databases for safe and effective use in the food industry.
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Affiliation(s)
- Yujia Zhang
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Jiafan Qiu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Kewen Yang
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Yuting Lu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Zixian Xu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Huanqi Yang
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Yuqing Xu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Letao Wang
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Yu Lin
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Xinyang Tong
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Junge He
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Ying Xiao
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Xiuxiu Sun
- USDA, Agricultural Research Service, U.S. Pacific Basin Agricultural Research Center, Hilo, USA
| | - Ran Huang
- Academy for Engineering and Applied Technology, Fudan University, Shanghai, China
| | - Xi Yu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
| | - Tian Zhong
- Faculty of Medicine, Macau University of Science and Technology, Taipa, China
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5
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Jiang T, Cheng C, Wang H, Liu B, Zhang X, Tian M, Li C, Fang T, Chen T. Novel gaseous chlorine dioxide treatment system for improving the safety and quality of table grapes during cold storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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6
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Hwang D, Oh TY, Baek SY, Kang MS, Hong SI, Kim HJ. Enterotoxin genes, biofilm formation, and antimicrobial and disinfectant resistance of Bacillus cereus isolates from primary producing stages. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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7
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Efficacy of gaseous chlorine dioxide generated by sodium chlorite - Carbon dioxide reaction on safety and quality of blueberries, cherry tomatoes, and grapes. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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8
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Garcia A, Bonilla F, Villasmil E, Reyes V, Sathivel S. Antilisterial activity of freeze-dried bacteriocin-containing powders produced by lactic acid bacteria against Listeria innocua NRRL B-33016 on cantaloupe (Cucumis melo) surface. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112440] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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9
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Tan JN, Hwang C, Huang L, Wu VCH, Hsiao H. A p
ilot‐scale
evaluation of using gaseous chlorine dioxide for decontamination of foodborne pathogens on produce and l
ow‐moisture
foods. J Food Saf 2021. [DOI: 10.1111/jfs.12937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jing Ni Tan
- Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, Agricultural Research Service United States Department of Agriculture Wyndmoor Pennsylvania USA
- Department of Food Science National Taiwan Ocean University Keelung City Taiwan
| | - Cheng‐An Hwang
- Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, Agricultural Research Service United States Department of Agriculture Wyndmoor Pennsylvania USA
| | - Lihan Huang
- Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, Agricultural Research Service United States Department of Agriculture Wyndmoor Pennsylvania USA
| | - Vivian C. H. Wu
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service United States Department of Agriculture Albany California USA
| | - Hsin‐I Hsiao
- Department of Food Science National Taiwan Ocean University Keelung City Taiwan
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10
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Wei X, Verma T, Danao MGC, Ponder MA, Subbiah J. Gaseous chlorine dioxide technology for improving microbial safety of spices. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102783] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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11
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Wason S, Verma T, Subbiah J. Validation of process technologies for enhancing the safety of low-moisture foods: A review. Compr Rev Food Sci Food Saf 2021; 20:4950-4992. [PMID: 34323364 DOI: 10.1111/1541-4337.12800] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 06/03/2021] [Accepted: 06/10/2021] [Indexed: 01/03/2023]
Abstract
The outbreaks linked to foodborne illnesses in low-moisture foods are frequently reported due to the occurrence of pathogenic microorganisms such as Salmonella Spp. Bacillus cereus, Clostridium spp., Cronobacter sakazakii, Escherichia coli, and Staphylococcus aureus. The ability of the pathogens to withstand the dry conditions and to develop resistance to heat is regarded as the major concern for the food industry dealing with low-moisture foods. In this regard, the present review is aimed to discuss the importance and the use of novel thermal and nonthermal technologies such as radiofrequency, steam pasteurization, plasma, and gaseous technologies for decontamination of foodborne pathogens in low-moisture foods and their microbial inactivation mechanisms. The review also summarizes the various sources of contamination and the factors influencing the survival and thermal resistance of pathogenic microorganisms in low-moisture foods. The literature survey indicated that the nonthermal techniques such as CO2 , high-pressure processing, and so on, may not offer effective microbial inactivation in low-moisture foods due to their insufficient moisture content. On the other hand, gases can penetrate deep inside the commodities and pores due to their higher diffusion properties and are regarded to have an advantage over thermal and other nonthermal processes. Further research is required to evaluate newer intervention strategies and combination treatments to enhance the microbial inactivation in low-moisture foods without significantly altering their organoleptic and nutritional quality.
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Affiliation(s)
- Surabhi Wason
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
| | - Tushar Verma
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Jeyamkondan Subbiah
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA.,Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
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12
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Contreras-Soto M, Medrano-Félix J, Valdez-Torres B, Chaidez C, Castro-Del Campo N. Chlorine dioxide: an evaluation based on a microbial decay approach during mango packing process. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2021; 31:518-529. [PMID: 31569961 DOI: 10.1080/09603123.2019.1670785] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Accepted: 09/18/2019] [Indexed: 06/10/2023]
Abstract
Mango is highly consumed worldwide; nonetheless, its consumption has been related to foodborne outbreaks. This study was performed to evaluate bacterial transference during mango postharvest management and the feasibility of adopting chlorine dioxide as first choice disinfectant in mango packinghouse. Chlorine dioxide (3 and 5 ppm) and sodium hypochlorite (100 and 200 ppm) were evaluated at different turbidity and times against Salmonella Choleraesuis and Listeria monocytogenes. Bacterial transference was higher from water to fruit than vice-versa (49.17%). Chlorine dioxide (5 ppm) achieved the highest Salmonella reductions at low turbidity reaching 2.13 Log10 at 10 min; meanwhile, Listeria was totally reduced in all conditions. Bacterial decay kinetic showed that chlorine dioxide 5 ppm was 34-fold faster than sodium hypochlorite at 200 ppm in reducing 1 Log10 of Salmonella. Chlorine dioxide reached faster bacterial inactivation decay over sodium hypochlorite; its usage is safe and meets the regulatory standards set for mango processing.
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Affiliation(s)
- Marí Contreras-Soto
- Laboratorio Nacional para la Investigación en Inocuidad Alimentaria, Centro de Investigación en Alimentación y Desarrollo, Sinaloa, Mexico
| | - José Medrano-Félix
- CONACYT-Centro de Investigación en Alimentación y Desarrollo, Sinaloa, Mexico
| | - Benigno Valdez-Torres
- Laboratorio Nacional para la Investigación en Inocuidad Alimentaria, Centro de Investigación en Alimentación y Desarrollo, Sinaloa, Mexico
| | - Cristó Chaidez
- Laboratorio Nacional para la Investigación en Inocuidad Alimentaria, Centro de Investigación en Alimentación y Desarrollo, Sinaloa, Mexico
| | - Nohelia Castro-Del Campo
- Laboratorio Nacional para la Investigación en Inocuidad Alimentaria, Centro de Investigación en Alimentación y Desarrollo, Sinaloa, Mexico
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13
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Use of mathematic models to describe the microbial inactivation on baby carrots by gaseous chlorine dioxide. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107832] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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14
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Wei X, Chen L, Chaves BD, Ponder MA, Subbiah J. Modeling the effect of temperature and relative humidity on the ethylene oxide fumigation of Salmonella and Enterococcus faecium in whole black peppercorn. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110742] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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15
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Zhang X, Tang N, Zhang H, Chen C, Li L, Dong C, Cheng Y. Comparative transcriptomic analysis of cantaloupe melon under cold storage with ozone treatment. Food Res Int 2021; 140:109993. [PMID: 33648227 DOI: 10.1016/j.foodres.2020.109993] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 11/30/2020] [Accepted: 12/08/2020] [Indexed: 10/22/2022]
Abstract
Ozone treatment was found to delay the postharvest cantaloupe melon decay and improve its intrinsic quality during the cold storage. The transcriptomes of cantaloupe peel and pulp in response to ozone treatment were investigated to reveal the mechanisms using a high-throughput RNA sequencing approach. Results showed that 570 and 313 differentially expressed genes were identified in peel and pulp, respectively. According to these identified genes, the gene ontology and pathway enrichment analysis indicated that the ozone treatment could maintain the firmness of the cantaloupe by changing pectin metabolites and reduction of the ethylene production by regulating relevant genes especially in the peel. The total flavonoid content changes in peel and pulp related to the regulation of phenylalanine ammonia lyase, 4-coumarate-CoA ligase and P450 family genes which further leading to the inhibition of phenylalanine metabolic pathway in peel but promotion of secondary metabolism in pulp. The qRT-PCR results were in accordance with our RNA sequencing results which validated the conclusions. The present study for the first time reveals the mechanism of cantaloupe in response to ozone treatment at a transcriptome level which is of importance for cantaloupe storage.
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Affiliation(s)
- Xiaojun Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China
| | - Ning Tang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China.
| | - Huijie Zhang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Cunkun Chen
- National Engineering Technology Research Center for Preservation of Agriculture Products, Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China
| | - Li Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Chenghu Dong
- National Engineering Technology Research Center for Preservation of Agriculture Products, Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China
| | - Yongqiang Cheng
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China.
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16
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Park SH, Kim SS, Kang DH. Development of sustained release formulations of chlorine dioxide gas for inactivation of foodborne pathogens on produce. FOOD SCI TECHNOL INT 2021; 27:726-733. [PMID: 33412944 DOI: 10.1177/1082013220976280] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Formulations for the sustained release of chlorine dioxide (ClO2) gas were developed, and their gas-producing profiles and antimicrobial effects against Escherichia coli O157:H7 and Salmonella Typhimurium were evaluated in spinach leaves and tomatoes under different relative humidity (RH) conditions. Sodium chlorite (NaClO2) and citric acid were used to generate ClO2 gas, and the generation rate and maximum ClO2 gas concentration were controlled using diatomaceous earth (DE) and calcium chloride (CaCl2). Under 90% RH conditions, sustained release of ClO2 gas was achieved in presence of DE. When 12 g of DE was added to the mixture, the ClO2 gas concentration remained constant at 18 ± 1 ppmv for approximately 28 h. At 50% RH, addition of CaCl2 was effective in maintaining a constant ClO2 gas concentration. When 0.05 g of CaCl2 was added to mixtures containing 0.5 g of DE, ClO2 gas concentration remained constant at 11 ± 1 ppmv for approximately 26 h. Treatment with 30 ppmv of ClO2 gas at 90% RH achieved more than 6.16 and 5.48 log reductions of E. coli O157:H7 and S. Typhimurium on spinach leaves (in 15 min), and more than 6.78 and 6.34 log reductions of the same in tomatoes (in 10 min). The sustained release formulations for ClO2 gas, developed in this study, could facilitate the use of ClO2 gas as an antimicrobial agent in the food industry.
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Affiliation(s)
- Sang-Hyun Park
- Department of Food Science and Technology, Kongju National University, Chungnam, Republic of Korea
| | - Sang-Soon Kim
- Department of Food Engineering, Dankook University, Chungnam, Republic of Korea
| | - Dong-Hyun Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, Republic of Korea
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17
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Malka SK, Park MH. Fresh Produce Safety and Quality: Chlorine Dioxide's Role. FRONTIERS IN PLANT SCIENCE 2021; 12:775629. [PMID: 35087550 PMCID: PMC8787301 DOI: 10.3389/fpls.2021.775629] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Accepted: 12/16/2021] [Indexed: 05/03/2023]
Abstract
Maintaining microbial safety and quality of fresh fruits and vegetables are a global concern. Harmful microbes can contaminate fresh produce at any stage from farm to fork. Microbial contamination can affect the quality and shelf-life of fresh produce, and the consumption of contaminated food can cause foodborne illnesses. Additionally, there has been an increased emphasis on the freshness and appearance of fresh produce by modern consumers. Hence, disinfection methods that not only reduce microbial load but also preserve the quality of fresh produce are required. Chlorine dioxide (ClO2) has emerged as a better alternative to chlorine-based disinfectants. In this review, we discuss the efficacy of gaseous and aqueous ClO2 in inhibiting microbial growth immediately after treatment (short-term effect) versus regulating microbial growth during storage of fresh produce (long-term effect). We further elaborate upon the effects of ClO2 application on retaining or enhancing the quality of fresh produce and discuss the current understanding of the mode of action of ClO2 against microbes affecting fresh produce.
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18
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Antimicrobial activity of gaseous chlorine dioxide against Aspergillus flavus on green coffee beans. Food Microbiol 2020; 86:103308. [DOI: 10.1016/j.fm.2019.103308] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 07/08/2019] [Accepted: 08/20/2019] [Indexed: 11/22/2022]
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19
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Alenyorege EA, Ma H, Ayim I. Inactivation kinetics of inoculated
Escherichia coli
and
Listeria innocua
in fresh‐cut Chinese cabbage using sweeping frequency ultrasound. J Food Saf 2019. [DOI: 10.1111/jfs.12696] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Evans A. Alenyorege
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Faculty of AgricultureUniversity for Development Studies Tamale Ghana
| | - Haile Ma
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Technology Integration Base for Vegetable Dehydration ProcessingMinistry of Agriculture, People's Republic of China, Jiangsu University Zhenjiang China
| | - Ishmael Ayim
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Faculty of Applied ScienceKumasi Technical University Kumasi Ghana
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20
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Kang JW, Kang DH. Decontamination Effect of the Spindle and 222-Nanometer Krypton-Chlorine Excimer Lamp Combination against Pathogens on Apples ( Malus domestica Borkh.) and Bell Peppers ( Capsicum annuum L.). Appl Environ Microbiol 2019; 85:e00006-19. [PMID: 30952663 PMCID: PMC6544829 DOI: 10.1128/aem.00006-19] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2019] [Accepted: 03/26/2019] [Indexed: 11/20/2022] Open
Abstract
In this study, we developed a washing system capable of decontaminating fresh produce by combining the Spindle apparatus, which detaches microorganisms on sample surfaces, and a 222-nm krypton-chlorine excimer lamp (KrCl excilamp) (Sp-Ex) and investigated their decontamination effect against Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes on apple (Malus domestica Borkh.) and bell pepper (Capsicum annuum L.) surfaces. Initial levels of the three pathogens were approximately 108 CFU/sample. Both E. coli O157:H7 and S. Typhimurium were reduced to below the detection limit (2.0 log CFU/sample) after 5 and 7 min of treatment on apple and bell pepper surfaces, respectively. The amounts of L. monocytogenes on apple and bell pepper surfaces were reduced by 4.26 and 5.48 logs, respectively, after 7 min of treatment. The decontamination effect of the Sp-Ex was influenced by the hydrophobicity of the sample surface as well as the microbial cell surface, and the decontamination effect decreased as the two hydrophobicity values increased. To improve the decontamination effect of the Sp-Ex, Tween 20, a surfactant that weakens the hydrophobic interaction between the sample surface and pathogenic bacteria, was incorporated into Sp-Ex processing. It was found that its decontamination effect was significantly (P < 0.05) increased by the addition of 0.1% Tween 20. Sp-Ex did not cause significant quality changes in apple or bell pepper surfaces during 7 days storage following treatment (P > 0.05). Our results suggest that Sp-Ex could be applied as a system to control pathogens in place of chemical sanitizer washing by the fresh-produce industry.IMPORTANCE Although most fresh-produce processing currently controls pathogens by means of washing with sanitizers, there are still problems such as the generation of harmful substances and changes in product quality. A combination system composed of the Spindle and a 222-nm KrCl excilamp (Sp-Ex) developed in this study reduced pathogens on apple and bell pepper surfaces using sanitizer-free water without altering produce color and texture. This study demonstrates the potential of the Sp-Ex to replace conventional washing with sanitizers, and it can be used as baseline data for practical application by industry. In addition, implementation of the Sp-Ex developed in this study is expected not only to meet consumer preference for fresh, minimally processed produce but also to reduce human exposure to harmful chemicals while being beneficial to the environment.
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Affiliation(s)
- Jun-Won Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, Republic of Korea
- Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, Republic of Korea
| | - Dong-Hyun Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, Republic of Korea
- Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, Republic of Korea
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Gaseous chlorine dioxide maintained the sensory and nutritional quality of grape tomatoes and reduced populations of Salmonella enterica serovar Typhimurium. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.09.023] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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22
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Applications of gaseous chlorine dioxide on postharvest handling and storage of fruits and vegetables – A review. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.07.044] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Lee H, Beuchat LR, Ryu JH, Kim H. Inactivation of Salmonella Typhimurium on red chili peppers by treatment with gaseous chlorine dioxide followed by drying. Food Microbiol 2018; 76:78-82. [DOI: 10.1016/j.fm.2018.04.016] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 04/25/2018] [Accepted: 04/27/2018] [Indexed: 11/24/2022]
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24
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Coşansu S. Survival kinetics of heat-stressed Escherichia coli O157:H7 and Listeria monocytogenes cells as post-fermentation contaminants in kefir during refrigerated storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.057] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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25
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Korany AM, Hua Z, Green T, Hanrahan I, El-Shinawy SH, El-kholy A, Hassan G, Zhu MJ. Efficacy of Ozonated Water, Chlorine, Chlorine Dioxide, Quaternary Ammonium Compounds and Peroxyacetic Acid Against Listeria monocytogenes Biofilm on Polystyrene Surfaces. Front Microbiol 2018; 9:2296. [PMID: 30369909 PMCID: PMC6194171 DOI: 10.3389/fmicb.2018.02296] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2018] [Accepted: 09/07/2018] [Indexed: 11/14/2022] Open
Abstract
Listeria monocytogenes contaminated processing equipment and the general packing environment have been implicated in deadly foodborne listeriosis outbreaks, highlighting the significance of proper sanitization and disinfection of food contact surfaces. This study aims to comprehensively evaluate antimicrobial efficacy of commercially available, economical sanitizers at practical concentrations against L. monocytogenes biofilm formed on polystyrene surfaces under different conditions. Ozonated water 1-min treatment at 1.0, 2.0, and 4.0 ppm resulted in ∼0.9, 3.4, and 4.1 log reduction of L. monocytogenes single strain biofilm grown on polystyrene surfaces, respectively. However, its efficacy was dramatically diminished in multi-strain L. monocytogenes biofilm and was further compromised by aged biofilm and in the presence of organic matter. Quaternary ammonium compounds (QAC) at 100/400 ppm, chlorine at 100/200 ppm, chlorine dioxide at 2.5/5.0 ppm and peroxyacetic acid (PAA) at 80/160 ppm resulted in 2.4/3.6, 2.0/3.1, 2.4/3.8, and 3.6/4.8 log reduction of L. monocytogenes single strain biofilm, respectively. Antimicrobial efficacies of all tested sanitizers against 7-day-old biofilm were much lower when compared to 2-day-old biofilm, with PAA being the least influenced by the age of the biofilm. Organic matter conditioning with diluted milk or apple juice dramatically impacted the antimicrobial efficacy of all sanitizers. PAA treatment of 1 min at 160-200 ppm resulted in a 3.2-3.5 log reduction against 7-day-old biofilm in the presence of organic matter, thus showing its effectiveness in eradicating L. monocytogenes biofilm on polystyrene surface. Collectively, data highlight the importance of timely and thoroughly cleaning food contact surfaces before disinfection and provides practical information and guidance for the food industry in selecting the most effective sanitizer in their sanitizing regimes to eliminate L. monocytogenes biofilm.
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Affiliation(s)
- Ahmed Mahmoud Korany
- School of Food Science, Washington State University, Pullman, WA, United States
- Food Hygiene and Control Department, Faculty of Veterinary Medicine, Beni-Suef University, Beni Suef, Egypt
| | - Zi Hua
- School of Food Science, Washington State University, Pullman, WA, United States
| | - Tonia Green
- School of Food Science, Washington State University, Pullman, WA, United States
| | - Ines Hanrahan
- Washington Tree Fruit Research Commission, Wenatchee, WA, United States
| | - Saadia Helmy El-Shinawy
- Food Hygiene and Control Department, Faculty of Veterinary Medicine, Beni-Suef University, Beni Suef, Egypt
| | - Adel El-kholy
- Food Hygiene and Control Department, Faculty of Veterinary Medicine, Beni-Suef University, Beni Suef, Egypt
| | - Gamal Hassan
- Food Hygiene and Control Department, Faculty of Veterinary Medicine, Beni-Suef University, Beni Suef, Egypt
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, WA, United States
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Park SH, Kang JW, Kang DH. Inactivation of foodborne pathogens on fresh produce by combined treatment with UV-C radiation and chlorine dioxide gas, and mechanisms of synergistic inactivation. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.059] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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27
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Effect of temperature on chlorine dioxide inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on spinach, tomatoes, stainless steel, and glass surfaces. Int J Food Microbiol 2018; 275:39-45. [PMID: 29627661 DOI: 10.1016/j.ijfoodmicro.2018.03.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2017] [Revised: 02/05/2018] [Accepted: 03/20/2018] [Indexed: 11/21/2022]
Abstract
The objective of this study was to evaluate how treatment temperature influences the solubility of ClO2 gas and the antimicrobial effect of ClO2 gas against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on produce and food contact surfaces. Produce and food contact surfaces inoculated with a combined culture cocktail of three strains each of the three foodborne pathogens were processed in a treatment chamber with 20 ppmv ClO2 gas at 15 or 25 °C under the same conditions of absolute humidity (11.2-12.3 g/m3) for up to 30 min. As treatment time increased, ClO2 gas treatment at 15 °C caused significantly more (p < 0.05) inactivation of the three pathogens than treatment at 25 °C. ClO2 gas treatment at 25 °C for 30 min resulted in 1.15 to 1.54, 1.53 to 1.88, and 1.00 to 1.78 log reductions of the three pathogens on spinach leaves, tomatoes, and stainless steel No.4, respectively. ClO2 gas treatment at 15 °C for 30 min caused 2.53 to 2.88, 2.82 to 3.23, and 2.37 to 3.03 log reductions of the three pathogens on spinach leaves, tomatoes, and stainless steel No.4, respectively. Treatment with ClO2 gas at 25 °C for 20 min resulted in 1.88 to 2.31 log reductions of the three pathogens on glass while >5.91 to 6.82 log reductions of these pathogens occurred after 20 min when treated at 15 °C. Residual ClO2 levels after gas treatment at 15 °C were significantly (p < 0.05) higher than those at 25 °C. The results of this study can help the food processing industry establish optimum ClO2 gas treatment conditions for maximizing the antimicrobial efficacy of ClO2 gas.
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Bezanson GS, Ells TC, Fan L, Forney CF, LeBlanc DI. Aerated Steam Sanitization of Whole Fresh Cantaloupes Reduces and Controls Rind-Associated Listeria but Enhances Fruit Susceptibility to Secondary Colonization. J Food Sci 2018; 83:1025-1031. [PMID: 29488631 DOI: 10.1111/1750-3841.14082] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2017] [Revised: 01/10/2018] [Accepted: 01/19/2018] [Indexed: 11/26/2022]
Abstract
Recent bacterial illnesses and outbreaks associated with the consumption of fresh and fresh-cut fruit and vegetables emphasize the need to supply produce that is microbiologically safe while retaining its quality and nutrient value. We assessed the capacity of aerated steam to reduce initial levels and control the posttreatment proliferation of a 4-strain mixture of Listeria innocua, a surrogate for L. monocytogenes, and microflora native to the rind of whole cantaloupes. Studies were conducted at the pilot-scale level by passing deliberately contaminated melons through a prototype stainless-steel, continuous-feed heating device. Exposure for 240 s to aerated steam heated to 85 °C achieved a mean reduction in surface-inoculated L. innocua of 3.9 ± 0.6 log10 CFU/cm2 (n = 3) and decreased background microorganisms (yeast, moulds, and coliforms) to undetectable levels. No significant outgrowth of surviving L. innocua or yeast and moulds was observed on heat-treated melons during their storage at 4, 7, and 10 °C for 14 days. Treated fruit continued to respire. Although rind quality was altered, edible fleshy portions remained largely unaffected. Cantaloupe inoculated with L. innocua subsequent to its exposure to aerated steam provided a suitable environment for surrogate growth (mean 3.3 log10 increase in rind density over 10 days at 7 °C), whereas its proliferation was restricted on nonheated cantaloupe (mean 0.7 log10 increase). Steam sanitization provides an effective means for the control of pathogen and spoilage organisms, but the proliferation of surrogate organisms on heated cantaloupes raises concern regarding the impact of postprocessing contamination on consumer health risk. PRACTICAL APPLICATION Water vapor (steam) at a high temperature can be used to sanitize the surface of fresh, whole cantaloupe melons in a continuous-feed manner. Both Listeria bacteria and spoilage organisms are markedly reduced from initial levels and survivor outgrowth severely restricted during subsequent refrigerated storage. This approach to microorganism control is likely most applicable in situations where rinds and flesh are to be separated immediately via further processing.
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Affiliation(s)
- Greg S Bezanson
- Agriculture and AgriFood Canada, Kentville Research and Development Centre, 32 Main Street, Kentville, Nova Scotia, B4N 1J5, Canada
| | - Timothy C Ells
- Agriculture and AgriFood Canada, Kentville Research and Development Centre, 32 Main Street, Kentville, Nova Scotia, B4N 1J5, Canada
| | - Lihua Fan
- Agriculture and AgriFood Canada, Kentville Research and Development Centre, 32 Main Street, Kentville, Nova Scotia, B4N 1J5, Canada
| | - Charles F Forney
- Agriculture and AgriFood Canada, Kentville Research and Development Centre, 32 Main Street, Kentville, Nova Scotia, B4N 1J5, Canada
| | - Denyse I LeBlanc
- Agriculture and AgriFood Canada, Kentville Research and Development Centre, 32 Main Street, Kentville, Nova Scotia, B4N 1J5, Canada
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29
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Murray K, Wu F, Shi J, Jun Xue S, Warriner K. Challenges in the microbiological food safety of fresh produce: Limitations of post-harvest washing and the need for alternative interventions. FOOD QUALITY AND SAFETY 2017. [DOI: 10.1093/fqsafe/fyx027] [Citation(s) in RCA: 94] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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30
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Effect of controlled-release chlorine dioxide on the quality and safety of cherry/grape tomatoes. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.06.021] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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31
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Influence of surface properties of produce and food contact surfaces on the efficacy of chlorine dioxide gas for the inactivation of foodborne pathogens. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.05.015] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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32
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Yoon JH, Lee SY. Review: Comparison of the effectiveness of decontaminating strategies for fresh fruits and vegetables and related limitations. Crit Rev Food Sci Nutr 2017; 58:3189-3208. [DOI: 10.1080/10408398.2017.1354813] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Jae-Hyun Yoon
- Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-daero, Anseong-si, Gyeonggi-do, South Korea
| | - Sun-Young Lee
- Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-daero, Anseong-si, Gyeonggi-do, South Korea
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Cho JL, Kim CK, Park J, Kim J. Efficacy of aerosolized chlorine dioxide in reducing pathogenic bacteria on washed carrots. Food Sci Biotechnol 2017; 26:1129-1136. [PMID: 30263645 PMCID: PMC6049552 DOI: 10.1007/s10068-017-0139-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 04/18/2017] [Accepted: 04/19/2017] [Indexed: 10/19/2022] Open
Abstract
This study aimed to evaluate the effectiveness of aerosolized chlorine dioxide (ClO2) in reducing Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on washed carrots at various time durations and conditions. Populations of the bacteria on carrots were reduced by 1.5, 1.5, and 1.3 log CFU/g, respectively, in each inoculum after exposure to 300 ppm of aerosolized ClO2 for 30 min. Populations were further reduced by 2.4, 2.3, and 2.1 log CFU/g, respectively, at 400 ppm, showing a positive correlation between the concentrations of ClO2 and microbial control. The D-value was 13, 14, and 15 min for E. coli O157:H7, S. Typhimurium, and L. monocytogenes, respectively. ClO2 residues were 1 ppm or less in all treated carrots, showing no appearance or discoloration defects. As a result, effectiveness of aerosolized ClO2 in reducing bacterial pathogens and maintaining the quality of fresh carrots is signifying the prospects of aqueous ClO2 as a non-thermal disinfectant.
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Affiliation(s)
- Jong-Lak Cho
- Department of Food Engineering, Mokpo National University, Muan, Jeonnam 58554 Korea
| | - Chong-Kyung Kim
- Department of Food Engineering, Mokpo National University, Muan, Jeonnam 58554 Korea
| | - Jiyong Park
- Department of Biotechnology, Yonsei University, Seoul, 03722 Korea
| | - Jeongmok Kim
- Department of Food Engineering, Mokpo National University, Muan, Jeonnam 58554 Korea
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Kim NH, Cho TJ, Rhee MS. Current Interventions for Controlling Pathogenic Escherichia coli. ADVANCES IN APPLIED MICROBIOLOGY 2017; 100:1-47. [PMID: 28732552 DOI: 10.1016/bs.aambs.2017.02.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
This review examined scientific reports and articles published from 2007 to 2016 regarding the major environmental sources of pathogenic Escherichia coli and the routes by which they enter the human gastrointestinal tract. The literature describes novel techniques used to combat pathogenic E. coli transmitted to humans from livestock and agricultural products, food-contact surfaces in processing environments, and food products themselves. Although prevention before contamination is always the best "intervention," many studies aim to identify novel chemical, physical, and biological techniques that inactivate or eliminate pathogenic E. coli cells from breeding livestock, growing crops, and manufactured food products. Such intervention strategies target each stage of the food chain from the perspective of "Farm to Table food safety" and aim to manage major reservoirs of pathogenic E. coli throughout the entire process. Issues related to, and recent trends in, food production must address not only the safety of the food itself but also the safety of those who consume it. Thus, research aims to discover new "natural" antimicrobial agents and to develop "multiple hurdle technology" or other novel technologies that preserve food quality. In addition, this review examines the practical application of recent technologies from the perspective of product quality and safety. It provides comprehensive insight into intervention measures used to ensure food safety, specifically those aimed at pathogenic E. coli.
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Affiliation(s)
- Nam Hee Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Tae Jin Cho
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Min Suk Rhee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
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35
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Smith DJ, Giddings JM, Herges GR, Ernst W. Distribution, Identification, and Quantification of Residues after Treatment of Ready-To-Eat Salami with 36Cl-Labeled or Nonlabeled Chlorine Dioxide Gas. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8454-8462. [PMID: 27791367 DOI: 10.1021/acs.jafc.6b04011] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
When ready-to-eat salami was treated in a closed system with 36Cl-labeled ClO2 (5.5 mg/100 g of salami), essentially all radioactivity was deposited onto the salami. Administered 36ClO2 was converted to 36Cl-chloride ion (>97%), trace levels of chlorate (<2%), and detectable levels of chlorite. In residue studies conducted with nonlabeled ClO2, sodium perchlorate residues (LOQ, 4 ng/g) were not formed when reactions were protected from light. Sodium chlorate residues were present in control (39.2 ± 4.8 ng/g) and chlorine dioxide treated (128 ± 31.2 ng/g) salami. If sanitation occurred under conditions of illumination, detectable levels (3.7 ± 1.5 ng/g) of perchlorate were formed along with greater quantities of sodium chlorate (183.6 ± 75.4 ng/g). Collectively, these data suggest that ClO2 is chemically reduced by salami and that slow-release formulations might be appropriate for applications involving the sanitation of ready-to-eat meat products.
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Affiliation(s)
- David J Smith
- USDA ARS, Biosciences Research Laboratory , 1605 Albrecht Boulevard, Fargo, North Dakota 58102-2765, United States
| | - J Michael Giddings
- USDA ARS, Biosciences Research Laboratory , 1605 Albrecht Boulevard, Fargo, North Dakota 58102-2765, United States
| | - Grant R Herges
- USDA ARS, Biosciences Research Laboratory , 1605 Albrecht Boulevard, Fargo, North Dakota 58102-2765, United States
| | - William Ernst
- ICA Tri-Nova Corporation, LLC , 24 Woodland Trail, Newnan, Georgia 30263, United States
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36
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Svoboda A, Shaw A, Wilson L, Mendonca A, Nair A, Daraba A. The Effects of Produce Washes on the Quality and Shelf Life of “Cantaloupe” (Cucumis Melo var. Cantalupensis) and “Watermelon” (Citrullus Lantus var. Lanatus). J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12229] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Amanda Svoboda
- Department of Food Science and Human Nutrition; Iowa State University; Ames IA
| | - Angela Shaw
- Department of Food Science and Human Nutrition; Iowa State University; Ames IA
| | - Lester Wilson
- Department of Food Science and Human Nutrition; Iowa State University; Ames IA
| | - Aubrey Mendonca
- Department of Food Science and Human Nutrition; Iowa State University; Ames IA
| | - Ajay Nair
- Department of Horticulture; Iowa State University; Ames IA
| | - Aura Daraba
- Department of Food Science and Human Nutrition; Iowa State University; Ames IA
- Department of Food Science, Food Engineering and Applied Biotechnology; University “Dunarea de Jos” of Galati; Romania
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37
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Organic thyme oil emulsion as an alternative washing solution to enhance the microbial safety of organic cantaloupes. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.02.032] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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38
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Fang Y, Ren ZX, Chen C, Jin C, Thasma Raman S, Palani Gounder Ganeshan AK, Jia JQ, Gui ZZ. Effects of Treatment with 1-Methylcyclopropene and Clo2
on the Postharvest Shelf-Life and Physiological Quality of Mulberry Fruit (Morus alba
L.). J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12214] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
Affiliation(s)
- Yin Fang
- School of Biotechnology; Jiangsu University of Science and Technology; Zhenjiang 212018 China
| | - Zi-Xu Ren
- School of Biotechnology; Jiangsu University of Science and Technology; Zhenjiang 212018 China
| | - Cheng Chen
- School of Biotechnology; Jiangsu University of Science and Technology; Zhenjiang 212018 China
| | - Chao Jin
- School of Biotechnology; Jiangsu University of Science and Technology; Zhenjiang 212018 China
| | - Sivakumar Thasma Raman
- School of Biotechnology; Jiangsu University of Science and Technology; Zhenjiang 212018 China
| | | | - Jun-Qiang Jia
- School of Biotechnology; Jiangsu University of Science and Technology; Zhenjiang 212018 China
- Sericultural Research Institute, Chinese Academy of Agricultural Sciences; Zhenjiang 212018 China
| | - Zhong-Zheng Gui
- School of Biotechnology; Jiangsu University of Science and Technology; Zhenjiang 212018 China
- Sericultural Research Institute, Chinese Academy of Agricultural Sciences; Zhenjiang 212018 China
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Yi Y, Hao LM, Ma SR, Wu JH, Wang T, Lin S, Zhang ZX, Qi JC. A pilot study on using chlorine dioxide gas for disinfection of gastrointestinal endoscopes. J Zhejiang Univ Sci B 2016; 17:526-36. [PMID: 27381729 DOI: 10.1631/jzus.b1500327] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
OBJECTIVES This pilot study of employing chlorine dioxide (CD) gas to disinfect gastrointestinal endoscopes was conducted to meet the expectations of many endoscopy units in China for a high-efficiency and low-cost disinfectant. METHODS An experimental prototype with an active circulation mode was designed to use CD gas to disinfect gastrointestinal endoscopes. One type of testing device composed of polytetrafluoroethylene (PTFE) tubes (2 m long, inner diameter 1 mm) and bacterial carrier containers was used to simulate the channel of the endoscope. PTFE bacterial carriers inoculated with Bacillus atrophaeus with or without organic burden were used to evaluate the sporicidal activity of CD gas. Factors including exposure dosage, relative humidity (RH), and flow rate (FR) influencing the disinfection effect of CD gas were investigated. Moreover, an autoptic disinfecting test on eight real gastrointestinal endoscopes after clinical use was performed using the experimental prototype. RESULTS RH, exposure dosage, organic burden, and the FR through the channel significantly (P<0.05) affected the disinfection efficacy of CD gas for a long and narrow lumen. The log reduction increased as FR decreased. Treatment with 4 mg/L CD gas for 30 min at 0.8 L/min FR and 75% RH, resulted in complete inactivation of spores. Furthermore, all eight endoscopes with a maximum colony-forming unit of 915 were completely disinfected. The cost was only 3 CNY (0.46 USD) for each endoscope. CONCLUSIONS The methods and results reported in this study could provide a basis for further studies on using CD gas for the disinfection of endoscopes.
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Affiliation(s)
- Ying Yi
- Institute of Medical Equipment, Academy of Military Medical Sciences, Tianjin 300161, China
| | - Li-Mei Hao
- Institute of Medical Equipment, Academy of Military Medical Sciences, Tianjin 300161, China
| | - Shu-Ren Ma
- Department of Digestive Endoscopy, General Hospital of Shenyang Military Region, Shenyang 110840, China
| | - Jin-Hui Wu
- Institute of Medical Equipment, Academy of Military Medical Sciences, Tianjin 300161, China
| | - Tao Wang
- Institute of Medical Equipment, Academy of Military Medical Sciences, Tianjin 300161, China
| | - Song Lin
- Institute of Medical Equipment, Academy of Military Medical Sciences, Tianjin 300161, China
| | - Zong-Xing Zhang
- Institute of Medical Equipment, Academy of Military Medical Sciences, Tianjin 300161, China
| | - Jian-Cheng Qi
- Institute of Medical Equipment, Academy of Military Medical Sciences, Tianjin 300161, China
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Wang T, Wu J, Qi J, Hao L, Yi Y, Zhang Z. Kinetics of Inactivation of Bacillus subtilis subsp. niger Spores and Staphylococcus albus on Paper by Chlorine Dioxide Gas in an Enclosed Space. Appl Environ Microbiol 2016; 82:3061-3069. [PMID: 26969707 PMCID: PMC4959078 DOI: 10.1128/aem.03940-15] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2015] [Accepted: 03/08/2016] [Indexed: 01/15/2023] Open
Abstract
UNLABELLED Bacillus subtilis subsp. niger spore and Staphylococcus albus are typical biological indicators for the inactivation of airborne pathogens. The present study characterized and compared the behaviors of B. subtilis subsp. niger spores and S. albus in regard to inactivation by chlorine dioxide (ClO2) gas under different gas concentrations and relative humidity (RH) conditions. The inactivation kinetics under different ClO2 gas concentrations (1 to 5 mg/liter) were determined by first-order and Weibull models. A new model (the Weibull-H model) was established to reveal the inactivation tendency and kinetics for ClO2 gas under different RH conditions (30 to 90%). The results showed that both the gas concentration and RH were significantly (P < 0.05) and positively correlated with the inactivation of the two chosen indicators. There was a rapid improvement in the inactivation efficiency under high RH (>70%). Compared with the first-order model, the Weibull and Weibull-H models demonstrated a better fit for the experimental data, indicating nonlinear inactivation behaviors of the vegetative bacteria and spores following exposure to ClO2 gas. The times to achieve a six-log reduction of B. subtilis subsp. niger spore and S. albus were calculated based on the established models. Clarifying the kinetics of inactivation of B. subtilis subsp. niger spores and S. albus by ClO2 gas will allow the development of ClO2 gas treatments that provide an effective disinfection method. IMPORTANCE Chlorine dioxide (ClO2) gas is a novel and effective fumigation agent with strong oxidization ability and a broad biocidal spectrum. The antimicrobial efficacy of ClO2 gas has been evaluated in many previous studies. However, there are presently no published models that can be used to describe the kinetics of inactivation of airborne pathogens by ClO2 gas under different gas concentrations and RH conditions. The first-order and Weibull (Weibull-H) models established in this study can characterize and compare the behaviors of Bacillus subtilis subsp. niger spores and Staphylococcus albus in regard to inactivation by ClO2 gas, determine the kinetics of inactivation of two chosen strains under different conditions of gas concentration and RH, and provide the calculated time to achieve a six-log reduction. These results will be useful to determine effective conditions for ClO2 gas to inactivate airborne pathogens in contaminated air and other environments and thus prevent outbreaks of airborne illness.
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Affiliation(s)
- Tao Wang
- Institute of Medical Equipment, Academy of Military Medical Sciences, Tianjin, China
- National Bio-Protection Engineering Center, Tianjin, China
| | - Jinhui Wu
- Institute of Medical Equipment, Academy of Military Medical Sciences, Tianjin, China
- National Bio-Protection Engineering Center, Tianjin, China
| | - Jiancheng Qi
- Institute of Medical Equipment, Academy of Military Medical Sciences, Tianjin, China
- National Bio-Protection Engineering Center, Tianjin, China
| | - Limei Hao
- Institute of Medical Equipment, Academy of Military Medical Sciences, Tianjin, China
- National Bio-Protection Engineering Center, Tianjin, China
| | - Ying Yi
- Institute of Medical Equipment, Academy of Military Medical Sciences, Tianjin, China
- National Bio-Protection Engineering Center, Tianjin, China
| | - Zongxing Zhang
- Institute of Medical Equipment, Academy of Military Medical Sciences, Tianjin, China
- National Bio-Protection Engineering Center, Tianjin, China
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Svoboda A, Shaw A, Dzubak J, Mendonca A, Wilson L, Nair A. Effectiveness of Broad-Spectrum Chemical Produce Sanitizers against Foodborne Pathogens as In Vitro Planktonic Cells and on the Surface of Whole Cantaloupes and Watermelons. J Food Prot 2016; 79:524-30. [PMID: 27052854 DOI: 10.4315/0362-028x.jfp-15-490] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Over the past few years, foodborne disease outbreaks linked to enteric pathogens present on cantaloupe and watermelon surfaces have raised concerns in the melon industry. This research evaluated the effectiveness of commercially available produce sanitizers against selected foodborne pathogens, both in cell suspensions and on the outer rind surface of melons. The sanitizers (65 and 200 ppm of chlorine, 5 and 35% hydrogen peroxide, 5 and 50 ppm of liquid chlorine dioxide, various hydrogen peroxide-acid combinations, 0.78 and 2.5% organic acids, and 300 ppm of quaternary ammonium) were tested against Escherichia coli O157:H7, Listeria monocytogenes, Salmonella, and non-O157 Shiga toxin-producing E. coli (O26, O45, O103, O111, O121, and O145). The cell suspension study revealed the ability of all tested sanitizers to reduce all selected pathogens by 0.6 to 9.6 log CFU/ml in vitro. In the melon study, significant differences in pathogen reduction were observed between sanitizers but not between melon types. The most effective sanitizers were quaternary ammonium and hydrogen peroxide-acid combinations, with 1.0- to 2.2-log CFU/g and 1.3- to 2.8-log CFU/g reductions, respectively, for all pathogens. The other sanitizers were less effective in killing the pathogens, with reductions ranging from 0.0 to 2.8 log CFU/g depending on pathogen and sanitizer. This study provides guidance to the melon industry on the best produce sanitizers for use in implementing a broad-spectrum pathogen intervention strategy.
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Affiliation(s)
- Amanda Svoboda
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA
| | - Angela Shaw
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA.
| | - John Dzubak
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA
| | - Aubrey Mendonca
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA
| | - Lester Wilson
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA
| | - Ajay Nair
- Department of Horticulture, Iowa State University, Ames, Iowa 50011, USA
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42
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Smith DJ, Ernst W, Herges GR. Chloroxyanion Residues in Cantaloupe and Tomatoes after Chlorine Dioxide Gas Sanitation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9640-9649. [PMID: 26496046 DOI: 10.1021/acs.jafc.5b04153] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Chlorine dioxide gas is effective at cleansing fruits and vegetables of bacterial pathogens and(or) rot organisms, but little data are available on chemical residues remaining subsequent to chlorine gas treatment. Therefore, studies were conducted to quantify chlorate and perchlorate residues after tomato and cantaloupe treatment with chlorine dioxide gas. Treatments delivered 50 mg of chlorine dioxide gas per kg of tomato (2-h treatment) and 100 mg of gas per kg of cantaloupe (6-h treatment) in sealed, darkened containers. Chlorate residues in tomato and cantaloupe edible flesh homogenates were less than the LC-MS/MS limit of quantitation (60 and 30 ng/g respectively), but were 1319 ± 247 ng/g in rind + edible flesh of cantaloupe. Perchlorate residues in all fractions of chlorine dioxide-treated tomatoes and cantaloupe were not different (P > 0.05) than perchlorate residues in similar fractions of untreated tomatoes and cantaloupe. Data from this study suggest that chlorine dioxide sanitation of edible vegetables and melons can be conducted without the formation of unwanted residues in edible fractions.
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Affiliation(s)
- D J Smith
- United States Department of Agriculture , Agricultural Research Service, Biosciences Research Laboratory, 1605 Albrecht Boulevard, Fargo, North Dakota 58102-2765, United States
| | - W Ernst
- ICA Tri-Nova Corporation, LLC. , 24 Woodland Trail, Newnan, Georgia 30263, United States
| | - G R Herges
- United States Department of Agriculture , Agricultural Research Service, Biosciences Research Laboratory, 1605 Albrecht Boulevard, Fargo, North Dakota 58102-2765, United States
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43
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Meta-analysis of the effects of sanitizing treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes inactivation in fresh produce. Appl Environ Microbiol 2015; 81:8008-21. [PMID: 26362982 DOI: 10.1128/aem.02216-15] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2015] [Accepted: 09/03/2015] [Indexed: 11/20/2022] Open
Abstract
The aim of this study was to perform a meta-analysis of the effects of sanitizing treatments of fresh produce on Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes. From 55 primary studies found to report on such effects, 40 were selected based on specific criteria, leading to more than 1,000 data on mean log reductions of these three bacterial pathogens impairing the safety of fresh produce. Data were partitioned to build three meta-analytical models that could allow the assessment of differences in mean log reductions among pathogens, fresh produce, and sanitizers. Moderating variables assessed in the meta-analytical models included type of fresh produce, type of sanitizer, concentration, and treatment time and temperature. Further, a proposal was done to classify the sanitizers according to bactericidal efficacy by means of a meta-analytical dendrogram. The results indicated that both time and temperature significantly affected the mean log reductions of the sanitizing treatment (P < 0.0001). In general, sanitizer treatments led to lower mean log reductions when applied to leafy greens (for example, 0.68 log reductions [0.00 to 1.37] achieved in lettuce) compared to other, nonleafy vegetables (for example, 3.04 mean log reductions [2.32 to 3.76] obtained for carrots). Among the pathogens, E. coli O157:H7 was more resistant to ozone (1.6 mean log reductions), while L. monocytogenes and Salmonella presented high resistance to organic acids, such as citric acid, acetic acid, and lactic acid (∼3.0 mean log reductions). With regard to the sanitizers, it has been found that slightly acidic electrolyzed water, acidified sodium chlorite, and the gaseous chlorine dioxide clustered together, indicating that they possessed the strongest bactericidal effect. The results reported seem to be an important achievement for advancing the global understanding of the effectiveness of sanitizers for microbial safety of fresh produce.
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44
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Kaur S, Smith DJ, Morgan MT. Chloroxyanion Residue Quantification in Cantaloupes Treated with Chlorine Dioxide Gas. J Food Prot 2015; 78:1708-18. [PMID: 26319725 DOI: 10.4315/0362-028x.jfp-14-576] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Previous studies show that treatment of cantaloupes with chlorine dioxide (ClO2) gas at 5 mg/liter for 10 min results in a significant reduction (P < 0.05) in initial microflora, an increase in shelf life without any alteration in color, and a 4.6- and 4.3-log reduction of Escherichia coli O157:H7 and Listeria monocytogenes, respectively. However, this treatment could result in the presence of chloroxyanion residues, such as chloride (Cl(-)), chlorite (ClO2(-)), chlorate (ClO3(-)), and perchlorate (ClO4(-)), which, apart from chloride, are a toxicity concern. Radiolabeled chlorine dioxide ((36)ClO2) gas was used to describe the identity and distribution of chloroxyanion residues in or on cantaloupe subsequent to fumigation with ClO2 gas at a mean concentration of 5.1 ± 0.7 mg/liter for 10 min. Each treated cantaloupe was separated into rind, flesh, and mixed (rind and flesh) sections, which were blended and centrifuged to give the corresponding sera fractions. Radioactivity detected, ratio of radioactivity to mass of chlorite in initial ClO2 gas generation reaction, and distribution of chloroxyanions in serum samples were used to calculate residue concentrations in flesh, rind, and mixed samples. Anions detected on the cantaloupe were Cl(-) (∼ 90%) and ClO3(-) (∼ 10%), located primarily in the rind (19.3 ± 8.0 μg of Cl(-)/g of rind and 4.8 ± 2.3 μg of ClO3(-)/g of rind, n = 6). Cantaloupe flesh (∼ 200 g) directly exposed to(36)ClO2 gas treatment showed the presence of only Cl(-) residues (8.1 ± 1.0 μg of Cl(-)/g of flesh, n = 3). Results indicate chloroxyanion residues Cl(-) and ClO3(-) are only present on the rind of whole cantaloupes treated with ClO2 gas. However during cutting, residues may be transferred to the fruit flesh. Because Cl(-) is not toxic, only ClO3(-) would be a toxicity concern, but the levels transferred from rind to flesh are very low. In the case of fruit flesh directly exposed to ClO2 gas, only nontoxic Cl(-) was detected. This indicates that ClO2 gas that comes into contact with edible flesh would not pose a health concern.
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Affiliation(s)
- Simran Kaur
- Department of Food Science, Purdue University, West Lafayette, Indiana 47907, USA
| | - David J Smith
- U.S. Department of Agriculture-Agricultural Research Service, Animal Metabolism-Agricultural Chemicals Research, 1605 Albrecht Boulevard North, Fargo, North Dakota 58102, USA
| | - Mark T Morgan
- Food Science and Technology Department, University of Tennessee, Knoxville, Tennessee 37996, USA.
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45
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Webb CC, Erickson MC, Davey LE, Doyle MP. Effectiveness of levulinic acid and sodium dodecyl sulfate employed as a sanitizer during harvest or packing of cantaloupes contaminated with Salmonella Poona. Int J Food Microbiol 2015; 207:71-6. [PMID: 26001062 DOI: 10.1016/j.ijfoodmicro.2015.04.041] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2015] [Revised: 04/15/2015] [Accepted: 04/25/2015] [Indexed: 10/23/2022]
Abstract
Freshly harvested Eastern variety cantaloupes (Cucumis melo L. var. reticulatus cv. Athena) were subjected to three different harvest and wash treatments to examine conditions under which the efficacy of the sanitizer, levulinic acid (LV) plus sodium dodecyl sulfate (SDS), could be enhanced to reduce Salmonella contamination. In treatment set one, cantaloupes were spot inoculated with Salmonella enterica serovar Poona (prepared from solid or liquid media cultures) before or after a 1-min dip treatment in LV (2.5, 5.0, 7.5, or 10%) and 2.5% SDS. S. Poona initial populations on rind tissue (4.26-5.04 log CFU/sample) were reduced to detection by enrichment culture when cantaloupes were subsequently exposed to any of the LV/SDS solutions. When S. Poona was introduced after cantaloupes had been dip-treated, greater decreases in pathogen populations at the stem scar were observed when cantaloupes were treated with increasing concentrations of LV. In treatment set two, the response of S. Poona dip-treated with 5% LV/2.5% SDS was compared to a simulated commercial dump tank treatment incorporating 200 ppm chlorine as well as a two-stage treatment employing both the chlorine tank and LV/SDS dip treatments. S. Poona levels (log CFU/sample or # positive by enrichment culture/# analyzed) after treatments were 5.25, 3.07, 7/10, 5/10 (stem scar) and 3.90, 25/40, 28/40, 20/40 (rind) for non-treated, chlorine tank, LV/SDS dip, and tank plus dip treatments, respectively. In treatment set three, freshly harvested cantaloupes were first treated in the field using a needle-free stem scar injection (200 μl, 7.5% LV/1.0% SDS, 60 psi) and a cantaloupe spray (30 ml, 7.5% LV/0.5% SDS). Cantaloupe stem scar and rind tissue were then spot-inoculated with S. Poona using either a liquid or soil-based medium followed by a simulated dump tank treatment incorporating either 200 ppm chlorine or 5% LV/2% SDS. S. Poona inoculated on field-treated cantaloupe rind decreased by 4.7 and 5.31 (liquid) and 3.27 and 3.36 (soil) log CFU/sample after simulated chlorine and LV/SDS tank treatments, respectively. In the case of stem scar tissue, S. Poona populations exhibited a 1.0 log greater reduction when cantaloupes were treated with LV/SDS compared to chlorine in the dump tank (P<0.05). Based on this study, application of multiple hurdles is warranted, as additional decreases in S. Poona populations were obtained when cantaloupes were subjected to a chlorine dump tank followed by a LV/SDS dip treatment.
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Affiliation(s)
- Cathy C Webb
- Center for Food Safety, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, USA.
| | - Marilyn C Erickson
- Center for Food Safety, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, USA
| | - Lindsey E Davey
- Center for Food Safety, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, USA
| | - Michael P Doyle
- Center for Food Safety, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, USA
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46
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Park SH, Kang DH. Combination treatment of chlorine dioxide gas and aerosolized sanitizer for inactivating foodborne pathogens on spinach leaves and tomatoes. Int J Food Microbiol 2015; 207:103-8. [DOI: 10.1016/j.ijfoodmicro.2015.04.044] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2014] [Revised: 04/24/2015] [Accepted: 04/27/2015] [Indexed: 10/23/2022]
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47
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Luo W, Chen M, Chen A, Dong W, Hou X, Pu B. Isolation of lactic acid bacteria from pao cai, a Chinese traditional fermented vegetable, with inhibitory activity against Salmonella associated with fresh-cut apple, using a modelling study. J Appl Microbiol 2015; 118:998-1006. [PMID: 25785432 DOI: 10.1111/jam.12741] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2014] [Revised: 11/28/2014] [Accepted: 12/21/2014] [Indexed: 11/28/2022]
Abstract
AIMS To isolate lactic acid bacteria (LAB) from pao cai, a Chinese traditional fermented vegetable, with outstanding inhibitory activity against Salmonella inoculated on fresh-cut apple, using a modelling method. METHODS AND RESULTS Four kinds of pao cai were selected. A total of 122 isolates exhibited typical LAB characteristics: Gram-positive and catalase negative, among which 104 (85·24%) colonies showed antibacterial activity against Salmonella by the well diffusion assay. Four colonies showing maximum antibacterial radius against Salmonella were selected to co-inoculate with Salmonella on fresh-cut apple and stored at 10°C, further identified as three strains of Lactobacillus plantarum and one strain of Lactobacillus brevis by 16s rRNA gene sequence analysis. The modified Gompertz model was employed to analyse the growth of the micro-organisms on apple wedges. Two of the four selected strains showed antagonistic activity against Salmonella on fresh-cut apple, one of which, RD1, exhibited best inhibitory activity (Salmonella were greatly inhibited when co-inoculated with RD1 at 10°C at 168 h). No deterioration in odour or appearance of the apple piece was observed by the triangle test when fresh-cut apple was inoculated with RD1. CONCLUSIONS The mathematical modelling method is essential to select LAB with outstanding inhibitory activity against Salmonella associated with fresh-cut apple. LAB RD1 holds promise for the preservation of fresh-cut apple. SIGNIFICANCE AND IMPACT OF THE STUDY This study provided a new method on fresh-cut product preservation. Besides, to make the LAB isolating procedure a more correct one, this study first added the mathematical modelling method to the isolating procedure.
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Affiliation(s)
- W Luo
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
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48
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Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 2 (Salmonellain melons). EFSA J 2014. [DOI: 10.2903/j.efsa.2014.3831] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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49
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Garcés-Vega F, Marks BP. Use of simulation tools to illustrate the effect of data management practices for low and negative plate counts on the estimated parameters of microbial reduction models. J Food Prot 2014; 77:1372-9. [PMID: 25198600 DOI: 10.4315/0362-028x.jfp-13-462] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In the last 20 years, the use of microbial reduction models has expanded significantly, including inactivation (linear and nonlinear), survival, and transfer models. However, a major constraint for model development is the impossibility to directly quantify the number of viable microorganisms below the limit of detection (LOD) for a given study. Different approaches have been used to manage this challenge, including ignoring negative plate counts, using statistical estimations, or applying data transformations. Our objective was to illustrate and quantify the effect of negative plate count data management approaches on parameter estimation for microbial reduction models. Because it is impossible to obtain accurate plate counts below the LOD, we performed simulated experiments to generate synthetic data for both log-linear and Weibull-type microbial reductions. We then applied five different, previously reported data management practices and fit log-linear and Weibull models to the resulting data. The results indicated a significant effect (α = 0.05) of the data management practices on the estimated model parameters and performance indicators. For example, when the negative plate counts were replaced by the LOD for log-linear data sets, the slope of the subsequent log-linear model was, on average, 22% smaller than for the original data, the resulting model underpredicted lethality by up to 2.0 log, and the Weibull model was erroneously selected as the most likely correct model for those data. The results demonstrate that it is important to explicitly report LODs and related data management protocols, which can significantly affect model results, interpretation, and utility. Ultimately, we recommend using only the positive plate counts to estimate model parameters for microbial reduction curves and avoiding any data value substitutions or transformations when managing negative plate counts to yield the most accurate model parameters.
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Affiliation(s)
- Francisco Garcés-Vega
- ; Department of Biosystems and Agricultural Engineering, Michigan State University, 524 South Shaw Lane, East Lansing, Michigan 48823-1323, USA
| | - Bradley P Marks
- Department of Biosystems and Agricultural Engineering, Michigan State University, 524 South Shaw Lane, East Lansing, Michigan 48823-1323, USA.
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50
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Improving Storability of Fresh Strawberries with Controlled Release Chlorine Dioxide in Perforated Clamshell Packaging. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1364-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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