1
|
Zhang BZ, Kim JM, Park JM. Bactericidal Effects and Quality Impact of Peroxyacetic Acid and Sodium Hypochlorite on Chicken Carcasses. Foods 2024; 13:1204. [PMID: 38672877 PMCID: PMC11048794 DOI: 10.3390/foods13081204] [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: 03/21/2024] [Revised: 04/12/2024] [Accepted: 04/12/2024] [Indexed: 04/28/2024] Open
Abstract
There is an urgent need to develop efficient and environmentally friendly decontaminants for poultry products. In this study, we aimed to evaluate the practical application of peroxyacetic acid (PAA) as a replacement for sodium hypochlorite (SH) to sterilize fresh chicken carcasses, using microbial, color, and electronic-nose analyses. We evaluated the decontamination effects of different concentrations of PAA and SH on chicken carcasses. The bactericidal effects of PAA at pH 3, 7, and 9, and SH at pH 10, at concentrations ranging from 100 to 500 ppm on coliform bacteria, total bacteria, and Salmonella spp. were evaluated. PAA induced a similar bactericidal effect at lower concentrations than SH. Therefore, at the same concentration and treatment time, PAA showed better bactericidal effects than SH. Although treatment with PAA (pH 3) and SH (pH 10) resulted in considerable discoloration, the degree of discoloration decreased when the pH of PAA was increased to 7 and 9. Therefore, by increasing the pH of PAA, the discoloration effect on chicken carcasses can be reduced without altering the microbial-reduction effect. Electronic-nose analysis showed that the flavor of the chicken was almost unaffected by volatile components at a treatment time < 30 min. Therefore, this study experimentally identified the optimal PAA concentration for the decontamination of chicken carcasses. The study findings provide a theoretical basis for the replacement of traditional bactericides, such as SH, with PAA for the production of poultry products.
Collapse
Affiliation(s)
| | | | - Jung-Min Park
- Department of Food Marketing and Safety, Konkuk University, Seoul 05029, Republic of Korea; (B.-Z.Z.)
| |
Collapse
|
2
|
Koutsoumanis K, Ordóñez AA, Bolton D, Bover‐Cid S, Chemaly M, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Nonno R, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Banach J, Ottoson J, Zhou B, da Silva Felício MT, Jacxsens L, Martins JL, Messens W, Allende A. Microbiological hazards associated with the use of water in the post-harvest handling and processing operations of fresh and frozen fruits, vegetables and herbs (ffFVHs). Part 1 (outbreak data analysis, literature review and stakeholder questionnaire). EFSA J 2023; 21:e08332. [PMID: 37928944 PMCID: PMC10623241 DOI: 10.2903/j.efsa.2023.8332] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2023] Open
Abstract
The contamination of water used in post-harvest handling and processing operations of fresh and frozen fruit, vegetables and herbs (ffFVHs) is a global concern. The most relevant microbial hazards associated with this water are: Listeria monocytogenes, Salmonella spp., human pathogenic Escherichia coli and enteric viruses, which have been linked to multiple outbreaks associated with ffFVHs in the European Union (EU). Contamination (i.e. the accumulation of microbiological hazards) of the process water during post-harvest handling and processing operations is affected by several factors including: the type and contamination of the FVHs being processed, duration of the operation and transfer of microorganisms from the product to the water and vice versa, etc. For food business operators (FBOp), it is important to maintain the microbiological quality of the process water to assure the safety of ffFVHs. Good manufacturing practices (GMP) and good hygienic practices (GHP) related to a water management plan and the implementation of a water management system are critical to maintain the microbiological quality of the process water. Identified hygienic practices include technical maintenance of infrastructure, training of staff and cooling of post-harvest process water. Intervention strategies (e.g. use of water disinfection treatments and water replenishment) have been suggested to maintain the microbiological quality of process water. Chlorine-based disinfectants and peroxyacetic acid have been reported as common water disinfection treatments. However, given current practices in the EU, evidence of their efficacy under industrial conditions is only available for chlorine-based disinfectants. The use of water disinfection treatments must be undertaken following an appropriate water management strategy including validation, operational monitoring and verification. During operational monitoring, real-time information on process parameters related to the process and product, as well as the water and water disinfection treatment(s) are necessary. More specific guidance for FBOp on the validation, operational monitoring and verification is needed.
Collapse
|
3
|
Cuggino SG, Posada-Izquierdo G, Bascón Villegas I, Theumer MG, Pérez-Rodríguez F. Effects of chlorine and peroxyacetic acid wash treatments on growth kinetics of Salmonella in fresh-cut lettuce. Food Res Int 2023; 167:112451. [PMID: 37087200 DOI: 10.1016/j.foodres.2022.112451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 12/30/2022] [Accepted: 12/31/2022] [Indexed: 01/27/2023]
Abstract
Fresh-cut produces are often consumed uncooked, thus proper sanitation is essential for preventing cross contamination. The reduction and subsequent growth of Salmonella enterica sv Thompson were studied in pre-cut iceberg lettuce washed with simulated wash water (SWW), sodium hypochlorite (SH, free chlorine 25 mg/L), and peroxyacetic acid (PAA, 80 mg/L) and stored for 9 days under modified atmosphere at 9, 13, and 18 °C. Differences in reduction between SH and PAA were non-existent. Overall, visual quality, dehydration, leaf edge and superficial browning and aroma during storage at 9 °C were similar among treatments, but negative effects increased with temperature. These results demonstrated that PAA can be used as an effective alternative to chlorine for the disinfection of Salmonella spp. in fresh-cut lettuce. The growth of Salmonella enterica sv Thompson was successfully described with the Baranyi and Roberts growth model in the studied storage temperature range, and after treatment with SWW, chlorine, and PAA. Subsequently, predictive secondary models were used to describe the relationship between growth rates and temperature based on the models' family described by Bělehrádek. Interestingly, the exposure to disinfectants biased growth kinetics of Salmonella during storage. Below 12 °C, growth rates in lettuce treated with disinfectant (0.010-0.011 log CFU/h at 9 °C) were lower than those in lettuce washed with water (0.016 log CFU/h at 9 °C); whereas at higher temperatures, the effect was the opposite. Thus, in this case, the growth rate values registered at 18 °C for lettuce treated with disinfectant were 0.048-0.054 log CFU/h compared to a value of 0.038 log CFU/h for lettuce treated with only water. The data and models developed in this study will be crucial to describing the wash-related dynamics of Salmonella in a risk assessment framework applied to fresh-cut produce, providing more complete and accurate risk estimates.
Collapse
Affiliation(s)
- Sofia Griselda Cuggino
- Departamento de Fundamentación Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba X5000HUA, Argentina
| | - Guiomar Posada-Izquierdo
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain.
| | - Isabel Bascón Villegas
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain
| | - Martin Gustavo Theumer
- Departamento de Bioquímica Clínica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Córdoba X5000HUA, Argentina; Consejo Nacional de Investigaciones Científicas Y Técnicas (CONICET), Centro de investigaciones en bioquímica clínica e inmunología (CIBICI), Córdoba, Argentina
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain
| |
Collapse
|
4
|
Behaviors of Salmonella enterica serovar Typhimurium and Listeria monocytogenes on whole avocado during storage at 21 or 7°C and their reduction by aqueous chlorine dioxide and peroxyacetic acid. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
5
|
Chinchkar AV, Singh A, Singh SV, Acharya AM, Kamble MG. Potential sanitizers and disinfectants for fresh fruits and vegetables: A comprehensive review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16495] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ajay V. Chinchkar
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat Haryana‐131028 India
| | - Anurag Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat Haryana‐131028 India
| | - Sukh Veer Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat Haryana‐131028 India
| | | | - Meenatai G. Kamble
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat Haryana‐131028 India
| |
Collapse
|
6
|
Kim SH, Jyung S, Kang DH. Comparative study of Salmonella Typhimurium biofilms and their resistance depending on cellulose secretion and maturation temperatures. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112700] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|
7
|
Pironti C, Dell'Annunziata F, Giugliano R, Folliero V, Galdiero M, Ricciardi M, Motta O, Proto A, Franci G. Comparative analysis of peracetic acid (PAA) and permaleic acid (PMA) in disinfection processes. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 797:149206. [PMID: 34311370 DOI: 10.1016/j.scitotenv.2021.149206] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 07/18/2021] [Accepted: 07/18/2021] [Indexed: 06/13/2023]
Abstract
The growing demand to reduce chlorine usage and control disinfection byproducts increased the development of new strategies in wastewater treatments. Organic peracids are increasingly attracting interest in disinfection activities as a promising alternative to chlorine and chlorine-based agents. In this study, we assessed the antimicrobial properties against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) of a new organic peracid, permaleic acid (PMA) compared with the reference peracetic acid (PAA). Disinfectant properties were evaluated by i) disk diffusion agar, ii) broth microdilution, iii) antibiofilm properties. PMA demonstrated a 10- and 5-fold decrease in the microbial inhibitory concentration (MIC) value against E. coli and S. aureus respectively, compared to PAA. Results showed greater efficacy of PMA regarding wastewater (WW) and treated wastewater (TWW) disinfection at low concentrations. Furthermore, the biofilm degradation ability was only observed following PMA treatment, for both strains. Bacterial regrowth from biofilm matrix after PAA and PMA disinfection, in the absence and presence of organic matter, was evaluated. PMA was more efficient than PAA to prevent the regrowth of planktonic cells of S. aureus and E. coli. After PAA and PMA treatment, in the presence of organic matter, the bacterial regrowth inhibition was maintained up to 10 and 5 g/L, respectively. Based on these results, PMA could be used as a valid alternative to the currently used disinfection methods.
Collapse
Affiliation(s)
- Concetta Pironti
- Department of Medicine Surgery and Dentistry, University of Salerno, via S. Allende, 84081 Baronissi, SA, Italy
| | - Federica Dell'Annunziata
- Department of Experimental Medicine, University of Campania "Luigi Vanvitelli", Via S. Maria di Costantinopoli, 16 80138 Naples, Italy
| | - Rosa Giugliano
- Department of Experimental Medicine, University of Campania "Luigi Vanvitelli", Via S. Maria di Costantinopoli, 16 80138 Naples, Italy
| | - Veronica Folliero
- Department of Experimental Medicine, University of Campania "Luigi Vanvitelli", Via S. Maria di Costantinopoli, 16 80138 Naples, Italy
| | - Massimiliano Galdiero
- Department of Experimental Medicine, University of Campania "Luigi Vanvitelli", Via S. Maria di Costantinopoli, 16 80138 Naples, Italy
| | - Maria Ricciardi
- Department of Medicine Surgery and Dentistry, University of Salerno, via S. Allende, 84081 Baronissi, SA, Italy
| | - Oriana Motta
- Department of Medicine Surgery and Dentistry, University of Salerno, via S. Allende, 84081 Baronissi, SA, Italy.
| | - Antonio Proto
- Department of Chemistry and Biology, University of Salerno, via Giovanni Paolo II, 132-84084 Fisciano, SA, Italy
| | - Gianluigi Franci
- Department of Medicine Surgery and Dentistry, University of Salerno, via S. Allende, 84081 Baronissi, SA, Italy
| |
Collapse
|
8
|
Abnavi MD, Kothapalli CR, Munther D, Srinivasan P. Chlorine inactivation of Escherichia coli O157:H7 in fresh produce wash process: Effectiveness and modeling. Int J Food Microbiol 2021; 356:109364. [PMID: 34418698 DOI: 10.1016/j.ijfoodmicro.2021.109364] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 07/26/2021] [Accepted: 08/10/2021] [Indexed: 10/20/2022]
Abstract
Inactivation rate constant or inactivation coefficient (specific lethality) quantifies the rate at which a chemical sanitizer inactivates a microorganism. This study presents a modified disinfection kinetics model to evaluate the potential effect of organic content on the chlorine inactivation coefficient of Escherichia coli O157:H7 in fresh produce wash processes. Results show a significant decrease in the bactericidal efficacy of free chlorine (FC) in the presence of organic load compared to its absence. While the chlorine inactivation coefficient of Escherichia coli O157:H7 is 70.39 ± 3.19 L/mg/min in the absence of organic content, it drops by 73% for a chemical oxygen demand (COD) level of 600-800 mg/L. Results also indicate that the initial chlorine concentration and bacterial load have no effect on the chlorine inactivation coefficient. A second-order chemical reaction model for FC decay, which utilizes a proportion of COD as an indicator of organic content in fresh produce wash was employed, yielding an apparent reaction rate of (9.45 ± 0.22) × 10-4 /μM/min. This model was validated by predicting FC concentration in multi-run continuous wash cycles with periodic replenishment of chlorine.
Collapse
Affiliation(s)
- Mohammadreza Dehghan Abnavi
- Department of Chemical and Biomedical Engineering, 2121 Euclid Avenue, Cleveland State University, Cleveland, OH 44115, USA
| | - Chandrasekhar R Kothapalli
- Department of Chemical and Biomedical Engineering, 2121 Euclid Avenue, Cleveland State University, Cleveland, OH 44115, USA
| | - Daniel Munther
- Department of Mathematics, 2121 Euclid Avenue, Cleveland State University, Cleveland, OH 44115, USA
| | - Parthasarathy Srinivasan
- Department of Mathematics, 2121 Euclid Avenue, Cleveland State University, Cleveland, OH 44115, USA.
| |
Collapse
|
9
|
Recent progress on the management of the industrial washing of fresh produce with a focus on microbiological risks. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.10.026] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
|
10
|
Görgüç A, Gençdağ E, Okuroğlu F, Yılmaz FM, Bıyık HH, Öztürk Köse S, Ersus S. Single and combined decontamination effects of power-ultrasound, peroxyacetic acid and sodium chloride sanitizing treatments on Escherichia coli, Bacillus cereus and Penicillium expansum inoculated dried figs. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110844] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
|
11
|
White E, Kumar GD, da Silva ALBR, Kerr WL, Cimowsky S, Widmer JA, Dunn LL. Postharvest Reduction of Salmonella enterica on Tomatoes Using a Pelargonic Acid Emulsion. Foods 2021; 10:foods10010178. [PMID: 33477287 PMCID: PMC7830531 DOI: 10.3390/foods10010178] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 01/13/2021] [Accepted: 01/13/2021] [Indexed: 11/16/2022] Open
Abstract
A novel produce wash consisting of pelargonic acid (PEL) emulsions was tested on tomatoes contaminated with a five-serovar Salmonella enterica cocktail. Ability to reduce contamination on the inoculated tomato surface, as well as mitigation of subsequent cross-contamination to uninoculated tomatoes washed in re-used/spent wash water were examined. Sanitizer efficacy was also examined over 1 and 7 d storage time (8 °C, recommended for red ripe tomatoes) and in the presence of 0.5% (w/v) organic load. PEL performed statistically the same (p ≤ 0.05) at both 30 mM and 50 mM concentrations and resulted in greater than 1, 5 and 6 log CFU/g Salmonella reductions at 0 h, 1 d and 7 d, respectively, when compared to a water-only or no rinse (NR) treatment. This was also a significantly greater reduction than was observed due to chlorine (sodium hypochlorite) and peroxyacetic acid (PAA) at all time points (p ≤ 0.01). Organic load had no impact on sanitizer efficacy for all examined treatments. Finally, PEL had a deleterious impact on tomato texture. At 1 d, ca. 5 N and 7 N were required to achieve tomato skin penetration and compression, respectively, compared to >9 N and 15 N required by all other treatments (p ≤ 0.05). While PEL sanitizers effectively reduced inoculated Salmonella and subsequent transfer to uninoculated tomatoes, reformulation may be necessary to prevent deleterious quality impacts on produce.
Collapse
Affiliation(s)
- Elizabeth White
- Department of Food Science & Technology, University of Georgia, 100 Cedar St., Athens, GA 30602, USA; (E.W.); (W.L.K.); (S.C.); (J.A.W.)
| | - Govindaraj Dev Kumar
- Center for Food Safety, University of Georgia, 1109 Experiment St, Griffin, GA 30223, USA
- Correspondence: (G.D.K.); (L.L.D.); Tel.: +1-770-467-6094 (G.D.K.); +1-706-542-0993 (L.L.D.)
| | | | - William L. Kerr
- Department of Food Science & Technology, University of Georgia, 100 Cedar St., Athens, GA 30602, USA; (E.W.); (W.L.K.); (S.C.); (J.A.W.)
| | - Samuel Cimowsky
- Department of Food Science & Technology, University of Georgia, 100 Cedar St., Athens, GA 30602, USA; (E.W.); (W.L.K.); (S.C.); (J.A.W.)
| | - J. Andrew Widmer
- Department of Food Science & Technology, University of Georgia, 100 Cedar St., Athens, GA 30602, USA; (E.W.); (W.L.K.); (S.C.); (J.A.W.)
| | - Laurel L. Dunn
- Department of Food Science & Technology, University of Georgia, 100 Cedar St., Athens, GA 30602, USA; (E.W.); (W.L.K.); (S.C.); (J.A.W.)
- Correspondence: (G.D.K.); (L.L.D.); Tel.: +1-770-467-6094 (G.D.K.); +1-706-542-0993 (L.L.D.)
| |
Collapse
|
12
|
Thermal and non-thermal treatment effects on Staphylococcus aureus biofilms formed at different temperatures and maturation periods. Food Res Int 2020; 137:109432. [PMID: 33233114 DOI: 10.1016/j.foodres.2020.109432] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2020] [Revised: 05/30/2020] [Accepted: 06/09/2020] [Indexed: 11/20/2022]
Abstract
The objective of this study was to investigate the effect of temperature and maturation period on the resistance of Staphylococcus aureus biofilms to thermal and non-thermal treatments. First, biofilm development was compared at three different temperatures (15, 25, and 37°C) for 5 days. The cell population at 15 and 25°C remained relatively consistent approximately at 6.3 log CFU/cm2, whereas 37°C resulted in the highest cell population on day 1 (7.6 log CFU/cm2) followed by a continual decline. Then, biofilm resistance to steam and sodium hypochlorite (NaOCl) treatments was evaluated. Obtained results highlighted that biofilms had different resistance to both treatments depending on development conditions. Specifically, steam treatment of 10 s eliminated 4.1 log CFU/cm2 of the biofilm formed at 25°C for 5 days. The same treatment inactivated over 5 log population of biofilms developed in other temperature and maturation period conditions. Treatment with NaOCl reduced approximately 1 log CFU/cm2 of biofilm cells developed at 25°C for 5 days. However, inactivation was found to be over 2 log CFU/cm2 under other development conditions. An extracellular polymeric substances (EPS) quantification using 96-well plates and stainless steel coupons was conducted. In the 96-well plate experiment, it was found that the highest amount of polysaccharide was secreted at 25°C (p < 0.05), while total biomass and protein contents were greatest at 37°C (p < 0.05). No significant difference in EPS content was observed for stainless steel, but the results displayed a similar trend to the 96-well plate. In particular, biofilms developed at 25°C tended to secret the highest amount of polysaccharide, which aligned with the current literature. This finding indicated that polysaccharide was the main contribution to the enhanced resistance of S. aureus biofilms. Overall, it was shown that biofilms formed at 25°C for 5 days exhibited the greatest resistance to thermal and nonthermal treatments due to the elevated exopolysaccharide secretion. This study demonstrates that temperature and maturation period significantly affect the resistance of S. aureus biofilms to thermal and non-thermal treatments.
Collapse
|
13
|
López-Gálvez F, Tudela JA, Gil MI, Allende A. Use of Chlorine Dioxide to Treat Recirculated Process Water in a Commercial Tomato Packinghouse: Microbiological and Chemical Risks. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00042] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
|