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Yi J, Leveau JH, Nitin N. Role of multiscale leaf surface topography in antimicrobial efficacy of chlorine-based sanitizers. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111118] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Rosli SZ, Noranizan MA, Radu S, Karim R, Mohd Adzahan N, Aadil RM, Koh PC. Impact of sanitizer solutions on microbial reduction and quality of fresh-cut pennywort ( Centella asiatica) leaves. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1211-1220. [PMID: 35153331 PMCID: PMC8814121 DOI: 10.1007/s13197-021-05131-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/29/2021] [Accepted: 05/04/2021] [Indexed: 12/14/2022]
Abstract
Fresh pennywort (Centella asiatica) is usually eaten raw as 'ulam' or salad-like lettuce. Unfortunately, the fresh pennywort has the potential to cause foodborne outbreaks due to pathogens present on the surface and between the leaves, as washing the pennywort using tap water alone cannot guarantee that the pathogens are eliminated. Thus, the efficacies of several sanitizing solutions, i.e., sodium chloride, sodium hypochlorite, acetic acid, acidic electrolyzed water (acidic EW), alkaline electrolyzed water (alkaline EW), and a combination of acidic EW and alkaline EW (acidic-alkaline EW), were evaluated for their potential applications as washing solutions for pennywort. Washing using acidic EW alone or in combination with alkaline EW (two-step washing) reduced the microbial count. In sensory evaluation, all sanitizer solutions were accepted by the panellists with a score greater than 5, except those washing with acetic acid. Overall, the use of acidic EW, either alone or in combination with alkaline EW, was the best treatment to decontaminate microbes while maintaining the physicochemical and sensory properties of pennywort leaves.
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Affiliation(s)
- Siti Zaharah Rosli
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
| | - Mohd Adzahan Noranizan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
| | - Son Radu
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
| | - Noraniza Mohd Adzahan
- Department of Farm and Exotic Animal Medicine and Surgery, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000 Pakistan
| | - Pei Chen Koh
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
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Chen CH, Yin HB, Teng ZI, Byun S, Guan Y, Luo Y, Upadhyay A, Patel J. Nanoemulsified Carvacrol as a Novel Washing Treatment Reduces Escherichia coli O157:H7 on Spinach and Lettuce. J Food Prot 2021; 84:2163-2173. [PMID: 34410411 DOI: 10.4315/jfp-21-151] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Accepted: 08/17/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Fresh produce continues to be the main source of foodborne illness outbreaks in the United States, implicating bacterial pathogens such as Escherichia coli O157:H7 (EHEC). The efficacy of nanoemulsified carvacrol (NCR) as a washing treatment in reducing EHEC on fresh produce was investigated. Fresh baby spinach, romaine lettuce, and iceberg lettuce leaves (2.5-cm-diameter cores) were spot inoculated with a five-strain cocktail of nalidixic acid-resistant EHEC at ∼6 log CFU/cm2. After air drying for 1 h, 20 pieces of each inoculated produce leaf were immersed in water-based treatment solutions (200 mL per group), including water alone, 25 or 50 ppm of free chlorine, and 0.25 or 0.75% NCR for 2 min. Inoculated produce leaves without any treatment served as baseline. Produce leaves were stored at 10°C, and surviving EHEC populations were enumerated on days 0, 2, 7, and 14. The viability of EHEC following NCR treatments on the fresh produce was visualized under a fluorescence microscope. NCR treatment at 0.75% immediately reduced EHEC populations on iceberg lettuce by 1.3 log CFU/cm2 as compared with the produce treated with water alone (P < 0.05). Antimicrobial activity of NCR against EHEC was comparable to chlorine treatments on day 0 for all produce (P > 0.05). After 14 days of storage at 10°C, populations of EHEC on 0.75% NCR-treated romaine lettuce were reduced by 2.3 log CFU/cm2 compared with the recovery from 50 ppm of chlorine-treated samples (P < 0.05). Microscopic images revealed that EHEC cells were observed to be clustered on the baseline samples, indicating the development of cell aggregation, compared with the scattered cells seen on NCR-treated leaf surfaces. Treatments with NCR did not significantly affect the color of the fresh produce leaves during 14 days of storage at 10°C. Results of this study support the potential use of NCR as a water-soluble natural antimicrobial wash treatment for controlling EHEC on fresh produce. HIGHLIGHTS
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Affiliation(s)
- Chi-Hung Chen
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbial and Food Safety Laboratory, Beltsville, Maryland 20705
| | - Hsin-Bai Yin
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbial and Food Safety Laboratory, Beltsville, Maryland 20705
| | - Z I Teng
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbial and Food Safety Laboratory, Beltsville, Maryland 20705
| | - Suyeun Byun
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbial and Food Safety Laboratory, Beltsville, Maryland 20705
| | - Yongguang Guan
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbial and Food Safety Laboratory, Beltsville, Maryland 20705
| | - Yaguang Luo
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbial and Food Safety Laboratory, Beltsville, Maryland 20705
| | - Abhinav Upadhyay
- University of Connecticut, Department of Animal Science, Storrs, Connecticut 06269, USA
| | - Jitendra Patel
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbial and Food Safety Laboratory, Beltsville, Maryland 20705
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Tan J, Karwe MV. Inactivation of Enterobacter aerogenes on the surfaces of fresh-cut purple lettuce, kale, and baby spinach leaves using plasma activated mist (PAM). INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102868] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Disrupting Irreversible Bacterial Adhesion and Biofilm Formation with an Engineered Enzyme. Appl Environ Microbiol 2021; 87:e0026521. [PMID: 33893112 DOI: 10.1128/aem.00265-21] [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: 11/20/2022] Open
Abstract
Biofilm formation is often attributed to postharvest bacterial persistence on fresh produce and food handling surfaces. In this study, a predicted glycosyl hydrolase enzyme was expressed, purified, and validated for the removal of microbial biofilms from biotic and abiotic surfaces under conditions used for chemical cleaning agents. Crystal violet biofilm staining assays revealed that 0.1 mg/ml of enzyme inhibited up to 41% of biofilm formation by Escherichia coli O157:H7, E. coli 25922, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes. Furthermore, the enzyme was effective at removing mature biofilms, providing a 35% improvement over rinsing with a saline solution alone. Additionally, a parallel-plate flow cell was used to directly observe and quantify the impact of enzyme rinses on E. coli O157:H7 cells adhering to spinach leaf surfaces. The presence of 1 mg/liter enzyme resulted in nearly 6-times-higher detachment rate coefficients than a deionized (DI) water rinse, while the total cells removed from the surface increased from 10% to 25% over the 30-min rinse time, reversing the initial phases of biofilm formation. Enzyme treatment of all 4 cell types resulted in significantly reduced cell surface hydrophobicity and collapse of negatively stained E. coli 25922 cells imaged by electron microscopy, suggesting potential polysaccharide surface modification of enzyme-treated bacteria. Collectively, these results point to the broad substrate specificity and robustness of the enzyme for different types of biofilm stages, solution conditions, and pathogen biofilm types and may be useful as a method for the removal or inhibition of bacterial biofilm formation. IMPORTANCE In this study, the ability of an engineered enzyme to reduce bacterial adhesion and biofilm formation of several foodborne pathogens was demonstrated, representing a promising option for enhancing or replacing chlorine and other chemical sanitizers in food processing applications. Specifically, significant reductions of biofilms of the pathogens Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes are observed, as are reductions in initial adhesion. Enzymes have the added benefits of being green, sustainable alternatives to chemical sanitizers, as well as having a minimal impact on food properties, in contrast to many alternative antimicrobial options such as bleach that aim to minimize food safety risks.
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Bolten S, Gu G, Gulbronson C, Kramer M, Luo Y, Zografos A, Nou X. Evaluation of DNA barcode abiotic surrogate as a predictor for inactivation of E. coli O157:H7 during spinach washing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Oluwaseun Alegbeleye O, Sant’Ana AS. Understanding the public health burden of unconventional produce-associated enteropathogens. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.01.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Song YS, Stewart D, Reineke K, Wang L, Ma C, Lu Y, Shazer A, Deng K, Tortorello ML. Effects of Package Atmosphere and Storage Conditions on Minimizing Risk of Escherichia coli O157:H7 in Packaged Fresh Baby Spinach. J Food Prot 2019; 82:844-853. [PMID: 31013167 DOI: 10.4315/0362-028x.jfp-18-337] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Packaged fresh spinach has been associated with outbreaks of illness caused by Escherichia coli O157:H7. The purpose of this study was to assess the behavior of E. coli O157:H7 in packaged baby spinach in response to storage conditions of temperature and package atmosphere and including effects of inoculation level, spinach leaf damage (cut leaves), internalized or leaf surface contamination, exposure to hypochlorite sanitizer, and package size. Behavior of E. coli O157:H7 inoculated at 2 and 4 log CFU/g on spinach packaged in polymer bags composed of a two-layer laminate (polypropylene and polyethylene) and stored under atmospheres of 20% O2-3% CO2 and 0% O2-15% CO2 (aerobic and anaerobic, respectively) was assessed at 5, 7, 12, and 15°C for up to 14 days. Growth kinetics were calculated using DMFit software. Temperature decreases progressively diminished growth or survival of the pathogen, and an aerobic package atmosphere resulted in longer lag times (4 to 6 days) and lower population levels (0.2 to 1.4 log CFU/g) compared with the anaerobic atmosphere at 15°C. Internalized contamination, leaf cuts, or exposure to 100 ppm of hypochlorite did not result in changes in pathogen behavior compared with controls; however, a growth minimization trend consisting of longer lag times and lower population levels was repeatedly observed in the aerobic compared with the anaerobic package atmospheres. In contrast, growth of indigenous mesophiles and Enterobacteriaceae was unaffected by package atmosphere. Spinach stored at 5 to 7°C in two sizes (5 and 16 oz) of polyethylene terephthalate clamshell packages with ambient air atmospheres was more likely to progress to lower-oxygen conditions in 16-oz compared with 5-oz packages after 7 days of storage (P < 0.05). Practices to maintain aerobic conditions within the package, as well as storage of the package at low temperature, are ways to limit growth of E. coli O157:H7 in packaged spinach.
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Affiliation(s)
- Yoon Seok Song
- 1 U.S. Food and Drug Administration, Division of Food Processing Science and Technology
| | - Diana Stewart
- 1 U.S. Food and Drug Administration, Division of Food Processing Science and Technology
| | - Karl Reineke
- 1 U.S. Food and Drug Administration, Division of Food Processing Science and Technology
| | - Liao Wang
- 2 Illinois Institute of Technology, Institute for Food Safety and Health, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Chong Ma
- 2 Illinois Institute of Technology, Institute for Food Safety and Health, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Yin Lu
- 2 Illinois Institute of Technology, Institute for Food Safety and Health, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Arlette Shazer
- 1 U.S. Food and Drug Administration, Division of Food Processing Science and Technology
| | - Kaiping Deng
- 1 U.S. Food and Drug Administration, Division of Food Processing Science and Technology
| | - Mary Lou Tortorello
- 1 U.S. Food and Drug Administration, Division of Food Processing Science and Technology
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Mayton HM, Marcus IM, Walker SL. Escherichia coli O157:H7 and Salmonella Typhimurium adhesion to spinach leaf surfaces: Sensitivity to water chemistry and nutrient availability. Food Microbiol 2018; 78:134-142. [PMID: 30497595 DOI: 10.1016/j.fm.2018.10.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Revised: 09/11/2018] [Accepted: 10/05/2018] [Indexed: 11/16/2022]
Abstract
This study investigated the effects of solution chemistry and growth conditions on bacterial deposition on spinach leaf surfaces using a parallel plate flow cell. Two food safety pathogens of concern and two non-pathogen bacterial surrogates (environmental E. coli isolates) were grown in ideal (LB media) and nutrient-restricted (M9 media) conditions. Bacterial attachment was quantified as mass transfer rate coefficients for cells suspended in 10 mM KCl, CaCl2 and artificial groundwater, and cell and leaf surfaces were extensively characterized (zeta potential, hydrophobicity, extracellular polymer (EPS) composition). Between the pathogens, E. coli O157:H7 attachment was greater than that of Salmonella Typhimurium, attributed to measurable variability in cell surface charge and hydrophobicity. When grown in M9 media, both pathogens were significantly more adhesive to spinach surfaces (p < 0.01) than when grown in LB media. Surrogates did not follow this trend and showed minimal changes in adhesion kinetics and surface properties between growth conditions. EPS sugar/protein ratios were reduced in some of the highest attachment scenarios, suggesting that changes in EPS composition in favor of proteins may play a role. These results show the importance of growth conditions and solution complexities in understanding mechanisms of aqueous bacterial adhesion to food surfaces.
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Affiliation(s)
- Holly M Mayton
- Department of Chemical and Environmental Engineering, University of California, Riverside, CA, USA
| | - Ian M Marcus
- Department of Chemical and Environmental Engineering, University of California, Riverside, CA, USA
| | - Sharon L Walker
- Department of Chemical and Environmental Engineering, University of California, Riverside, CA, USA.
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Chen C, Marcus IM, Waller T, Walker SL. Comparison of filtration mechanisms of food and industrial grade TiO2 nanoparticles. Anal Bioanal Chem 2018; 410:6133-6140. [DOI: 10.1007/s00216-018-1132-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2018] [Revised: 04/27/2018] [Accepted: 05/07/2018] [Indexed: 12/21/2022]
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Ssemanda JN, Joosten H, Bagabe MC, Zwietering MH, Reij MW. Reduction of microbial counts during kitchen scale washing and sanitization of salad vegetables. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.10.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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