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Su Y, Shen X, Liu A, Zhu MJ. Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Listeria monocytogenes during chlorine and peroxyacetic acid interventions in simulated apple dump tank water. Int J Food Microbiol 2024; 414:110613. [PMID: 38341905 DOI: 10.1016/j.ijfoodmicro.2024.110613] [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: 08/17/2023] [Revised: 01/23/2024] [Accepted: 01/30/2024] [Indexed: 02/13/2024]
Abstract
Sanitizers are widely incorporated in commercial apple dump tank systems to mitigate the cross-contamination of foodborne pathogens. This study validated the suitability of Enterococcus faecium NRRL B-2354 as a surrogate for Listeria monocytogenes during sanitizer interventions in dump tank water systems. E. faecium NRRL B-2354 inoculated on apples exhibited statistically equivalent susceptibility to L. monocytogenes when exposed to chlorine-based sanitizers (25-100 ppm free chlorine (FC)) and peroxyacetic acid (PAA, 20-80 ppm) in simulated dump tank water (SDTW) with 1000 ppm chemical oxygen demand (COD), resulting in 0.2-0.9 and 1.1-1.7 log CFU/apple reduction, respectively. Increasing the contact time did not affect sanitizer efficacies against E. faecium NRRL B-2354 and L. monocytogenes on apples. Chlorine and PAA interventions demonstrated statistically similar efficacies against both bacteria inoculated in SDTW. Chlorine at 25 and 100 ppm FC for 0.5-5 min contact yielded ~37.68-78.25 % and > 99.85 % inactivation, respectively, in water with 1000-4000 ppm COD, while ~51.55-99.86 % and > 99.97 % inactivation was observed for PAA at 20 and 80 ppm, respectively. No statistically significant difference was observed between the transference of E. faecium NRRL B-2354 and L. monocytogenes from inoculated apples to uninoculated apples and water, and from water to uninoculated apples during chlorine- or PAA-treated SDTW exposure. The data suggest E. faecium NRRL B-2354 is a viable surrogate for L. monocytogenes in dump tank washing systems, which could be used to predict the anti-Listeria efficacy of chlorine and PAA interventions during commercial apple processing. Further investigations are recommended to assess the suitability of E. faecium NRRL B-2354 as a surrogate for L. monocytogenes, when using different sanitizers and different types of produce to ensure reliable and comprehensive results.
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Affiliation(s)
- Yuan Su
- School of Food Science, Washington State University, Pullman, WA 99164, United States of America
| | - Xiaoye Shen
- School of Food Science, Washington State University, Pullman, WA 99164, United States of America
| | - Andrew Liu
- School of Food Science, Washington State University, Pullman, WA 99164, United States of America
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, WA 99164, United States of America.
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Ravindhiran R, Sivarajan K, Sekar JN, Murugesan R, Dhandapani K. Listeria monocytogenes an Emerging Pathogen: a Comprehensive Overview on Listeriosis, Virulence Determinants, Detection, and Anti-Listerial Interventions. MICROBIAL ECOLOGY 2023; 86:2231-2251. [PMID: 37479828 DOI: 10.1007/s00248-023-02269-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Accepted: 07/12/2023] [Indexed: 07/23/2023]
Abstract
Listeria monocytogenes, the third most deleterious zoonotic pathogen, is a major causative agent of animal and human listeriosis, an infection related to the consumption of contaminated food products. Even though, this pathogen has been responsible for the outbreaks of foodborne infections in the early 1980s, the major outbreaks have been reported during the past two decades. Listeriosis infection in the host is a rare but life-threatening disease with major public health and economic implications. Extensive reports on listeriosis outbreaks are associated with milk and milk products, meat and meat products, and fresh produce. This bacterium can adapt to any environmental and stress conditions, making it a prime causative agent for major foodborne diseases. The pathogen could survive an antibiotic treatment and persist in the host cell, thereby escaping the standard diagnostic practices. The current review strives to provide concise information on the epidemiology, serotypes, and pathogenesis of the L. monocytogenes to decipher the knowledge on the endurance of the pathogen inside the host and food products as a vehicle for Listeria contaminations. In addition, various detection methods for Listeria species from food samples and frontline regimens of L. monocytogenes treatment have also been discussed.
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Affiliation(s)
- Ramya Ravindhiran
- Department of Biochemistry, Biotechnology and Bioinformatics, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, 641043, India
| | - Karthiga Sivarajan
- Department of Biochemistry, Biotechnology and Bioinformatics, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, 641043, India
| | - Jothi Nayaki Sekar
- Department of Biochemistry, Biotechnology and Bioinformatics, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, 641043, India
| | - Rajeswari Murugesan
- Department of Biochemistry, Biotechnology and Bioinformatics, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, 641043, India
| | - Kavitha Dhandapani
- Department of Biochemistry, Biotechnology and Bioinformatics, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, 641043, India.
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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.
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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
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Pomegranate (Punica granatum L.) Peel Extracts as Antimicrobial and Antioxidant Additives Used in Alfalfa Sprouts. Foods 2022; 11:foods11172588. [PMID: 36076774 PMCID: PMC9455905 DOI: 10.3390/foods11172588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/19/2022] [Accepted: 08/22/2022] [Indexed: 11/16/2022] Open
Abstract
Aqueous and ethanolic pomegranate peel extracts (PPE) were studied as a source of phenolic compounds with antimicrobial, anti-quorum sensing, and antioxidant properties. The aqueous extract showed higher total phenolic and flavonoid content (153.43 mg GAE/g and 45.74, respectively) and antioxidant capacity (DPPH radical inhibition: 86.12%, ABTS radical scavenging capacity: 958.21 mg TE/dw) compared to the ethanolic extract. The main phenolic compounds identified by UPLC-DAD were chlorogenic and gallic acids. The aqueous PPE extract showed antimicrobial activity against Listeria monocytogenes, Salmonella Typhimurium, Candida tropicalis (MICs 19–30 mg/mL), and anti-quorum sensing activity expressed as inhibition of Chromobacterium violaceum violacein production (%). The aqueous PPE extracts at 25 mg/mL applied on alfalfa sprouts reduced psychrophilic bacteria (1.12 Log CFU/100 g) and total coliforms (1.23 Log CFU/100 g) and increased the antioxidant capacity of the treated sprouts (55.13 µmol TE/100 g (DPPH) and 126.56 µmol TE/100 g (ABTS)) compared to untreated alfalfa. This study emphasizes PPE’s antioxidant and antimicrobial activities in alfalfa sprouts preservation.
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Su Y, Shen X, Chiu T, Green T, Zhu MJ. Efficacy of chlorine and peroxyacetic acid to control Listeria monocytogenes on apples in simulated dump tank water system. Food Microbiol 2022; 106:104033. [DOI: 10.1016/j.fm.2022.104033] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 03/22/2022] [Accepted: 03/22/2022] [Indexed: 11/29/2022]
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Comparison of the metabolic responses of eight Escherichia coli strains including the “big six” in pea sprouts to low concentration electrolysed water by NMR spectroscopy. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108458] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Saito S, Wang F, Obenland D, Xiao CL. Effects of Peroxyacetic Acid on Postharvest Diseases and Quality of Blueberries. PLANT DISEASE 2021; 105:3231-3237. [PMID: 33487017 DOI: 10.1094/pdis-10-20-2310-re] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Postharvest diseases are a limiting factor in the storage of fresh blueberries. Gray mold caused by Botrytis cinerea and Alternaria rot caused by Alternaria spp. are important postharvest diseases in blueberries grown in California. Control of these fungal pathogens is generally dependent on preharvest sprays of synthetic fungicides, but in California multiple fungicide resistance has already developed in those pathogens, leading to the failure of disease control. Therefore, alternatives to synthetic fungicides are needed for the control of postharvest diseases. Peroxyacetic acid (PAA) is a disinfectant agent that poses low risk to human health. In this study, we evaluated the effects of postharvest use of PAA at 24 µl liter-1 and 85 µl liter-1 on fruit decay caused by fungal pathogens and quality of stored blueberry fruit. PAA treatment was applied to four cultivars over three seasons using two methods, dipping or spraying. Dipping blueberries compared with spraying them with PAA and its application at 85 µl liter-1 were the most effective treatments. For example, when applied to 'Snowchaser' blueberries, this combination reduced naturally occurring decay after 4 weeks of storage at 0 to 1°C from 14.3% among water-treated controls to 2.7% in 2018, and from 25.7% among water-treated controls to 8.6% in 2020. In general, PAA did not adversely affect fruit quality or sensory quality of blueberries. Postharvest use of PAA appears to be a promising means to reduce postharvest decay of blueberries. To reliably obtain an acceptable level of disease control, the best use of PAA may be in combination with other practices rather than using it alone.
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Affiliation(s)
- Seiya Saito
- USDA Agricultural Research Service, San Joaquin Valley Agricultural Sciences Center, Parlier, CA 93648-9757
| | - Fei Wang
- USDA Agricultural Research Service, San Joaquin Valley Agricultural Sciences Center, Parlier, CA 93648-9757
| | - David Obenland
- USDA Agricultural Research Service, San Joaquin Valley Agricultural Sciences Center, Parlier, CA 93648-9757
| | - Chang-Lin Xiao
- USDA Agricultural Research Service, San Joaquin Valley Agricultural Sciences Center, Parlier, CA 93648-9757
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Rajalingam N, Chae HB, Chu HJ, Kim SR, Hwang I, Hyun JE, Choi SY. Development of Strategies to Minimize the Risk of Listeria monocytogenes Contamination in Radish, Oriental Melon, and Carrots. Foods 2021; 10:foods10092135. [PMID: 34574243 PMCID: PMC8472131 DOI: 10.3390/foods10092135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/27/2021] [Accepted: 09/06/2021] [Indexed: 11/28/2022] Open
Abstract
Contamination by Listeria monocytogenes in packaged produce is a major concern. The purpose of this study was to find natural and affordable sanitizers to reduce L. monocytogenes contamination in agricultural products. Organic acids, ultraviolet-C (UV-C), and ethanol were analyzed either alone or in combination to assess their ability to reduce L. monocytogenes population in radish, oriental melon, and carrot samples. In radish samples, 3% malic acid combined with UV-C at a dosage of 144 mj/cm2 significantly reduced (>4 log CFU/g) the population of L. monocytogenes (1.44 ± 0.5) compared to the control sample (5.14 ± 0.09). In the case of the melon samples, exposure to UV-C at a dosage of 144 mj/cm2 combined with 3% lactic acid (2.73 ± 0.75) or 50% ethanol (2.30 ± 0.01) was effective against L. monocytogenes compared to the control sample (5.10 ± 0.19). In carrot samples, 3% lactic acid combined with 144 mj/cm2 dosage UV-C reduced L. monocytogenes population (4.48 ± 0.25) more than in the control sample (5.85 ± 0.08). These results reveal that sanitizers that are effective for one crop are less effective for another crop indicating that effective prevention methods should be customized for each crop to prevent pathogen cross contamination during postharvest washing.
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9
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Evaluation of quality attributes of grated carrot packaged within polypropylene-clay nanocomposites. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00925-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Rothwell JG, Safianowicz K, McConchie R, Bell TL, Carter DA, Bradbury MI. Mixing postharvest fungicides and sanitizers results in unpredictable survival of microbes that affect cantaloupes. Food Microbiol 2021; 99:103797. [PMID: 34119092 DOI: 10.1016/j.fm.2021.103797] [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: 01/15/2021] [Revised: 03/22/2021] [Accepted: 03/23/2021] [Indexed: 11/29/2022]
Abstract
Postharvest treatments with sanitizers and fungicides are applied to increase the quality, safety and shelf life of fresh produce including cantaloupes (also known as rockmelons). The primary role of sanitizers during cantaloupe washing is to prevent cross contamination of potentially pathogenic bacteria in washwater. Postharvest fungicide sprays or dips are employed to inhibit spoilage-causing fungi. While assessing the compatibility of these antimicrobials based on the measurement of active ingredients levels provides some indication of antimicrobial capacity, there is limited data on whether the interaction between these chemicals in wash water modifies their overall efficacy against relevant microorganisms. The aim of this research was to determine how chlorine- and peroxyacetic acid-based sanitizers interact with commercial guazatine- and imazalil-based fungicide formulations used on cantaloupes, and whether mixing these augments or suppresses anti-microbial activity against relevant human pathogens and spoilage fungi in wash water. The results were unpredictable: while most combinations were antimicrobial, the chlorine-based sanitizer when mixed with the guazatine-based fungicide had significantly reduced efficacy against pathogenic Salmonella spp. (~2.7 log) and the fungal spoilage organisms, Trichothecium roseum and Rhizopus stolonifera. Mixing the chlorine-based sanitizer with an imazalil-based fungicide produced a range of outcomes with antagonistic, indifferent and synergistic interactions observed for the fungal species tested. The peroxyacetic acid-based sanitizer led to indifferent interactions with the guazatine-based fungicide, while antagonism and synergy were observed when mixed with the imazalil-based fungicide. This study demonstrates that mixing postharvest agrichemicals used in the cantaloupe industry may increase the risk of microbial contamination and thereby potentially compromise food safety and quality.
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Affiliation(s)
- Joanna G Rothwell
- ARC Training Centre for Food Safety in the Fresh Produce Industry, School of Life and Environmental Sciences, Sydney Institute of Agriculture, Faculty of Science, The University of Sydney, NSW, 2006, Australia.
| | - Katarzyna Safianowicz
- ARC Training Centre for Food Safety in the Fresh Produce Industry, School of Life and Environmental Sciences, Sydney Institute of Agriculture, Faculty of Science, The University of Sydney, NSW, 2006, Australia
| | - Robyn McConchie
- ARC Training Centre for Food Safety in the Fresh Produce Industry, School of Life and Environmental Sciences, Sydney Institute of Agriculture, Faculty of Science, The University of Sydney, NSW, 2006, Australia.
| | - Tina L Bell
- ARC Training Centre for Food Safety in the Fresh Produce Industry, School of Life and Environmental Sciences, Sydney Institute of Agriculture, Faculty of Science, The University of Sydney, NSW, 2006, Australia.
| | - Dee A Carter
- ARC Training Centre for Food Safety in the Fresh Produce Industry, School of Life and Environmental Sciences, Sydney Institute of Agriculture, Faculty of Science, The University of Sydney, NSW, 2006, Australia; The Marie Bashir Institute for Infectious Diseases and Biosecurity, University of Sydney, New South Wales, Australia.
| | - Mark I Bradbury
- ARC Training Centre for Food Safety in the Fresh Produce Industry, School of Life and Environmental Sciences, Sydney Institute of Agriculture, Faculty of Science, The University of Sydney, NSW, 2006, Australia.
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Efficacy of Bacteriophage Cocktail to Control E. coli O157:H7 Contamination on Baby Spinach Leaves in the Presence or Absence of Organic Load. Microorganisms 2021; 9:microorganisms9030544. [PMID: 33800760 PMCID: PMC7999529 DOI: 10.3390/microorganisms9030544] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 02/26/2021] [Accepted: 03/01/2021] [Indexed: 12/19/2022] Open
Abstract
Fruits and vegetables are high in nutrients that are essential for a healthy lifestyle. However, they also harbor an extensive array of microorganisms such as bacteria, which can be beneficial, neutral, or pathogenic. Foodborne pathogens can contaminate produce at any stage from the farm to the consumer’s table. Appropriate washing techniques using sanitizers can reduce the risk of pathogen contamination. Issues related to maintaining concentration, efficacy, and other problems have been a challenge for the food industry and, when left unresolved, have led to different outbreaks of foodborne illnesses. In this study, the efficacy of a lytic bacteriophage cocktail was examined for its ability to infect and reduce the contamination of Escherichia coli O157:H7 (E. coli O157:H7), in media with a high organic load, using a microplate technique. The study was conducted for 3 h to determine if the bacteriophage cocktail could reduce the pathogen in the presence of a high organic load. A significant (p < 0.05) reduction in the population of E. coli O157:H7 was observed, representing a 99.99% pathogen reduction at the end of 3 h. Fresh spinach leaves were washed in sterile potable or organic water (~9000 ppm organic load) containing E. coli O157:H7 and a bacteriophage cocktail to study the effectiveness of bacteriophages against the foodborne pathogen. Results indicated that the bacteriophage significantly (p < 0.05) reduced the contamination of E. coli O157:H7 in both situations. The study also demonstrated the bacteriophages’ ability to infect and reduce the pathogen in an organic-rich environment. This characteristic differs from commercially available sanitizers that have demonstrated a tendency to bind with the available organic load. Thus, these studies highlight the advantage of employing bacteriophages during produce wash to eliminate foodborne pathogen contamination on fruits and vegetables.
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12
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Sheng L, Shen X, Su Y, Korany A, Knueven CJ, Zhu MJ. The efficacy of sodium acid sulfate on controlling Listeria monocytogenes on apples in a water system with organic matter. Food Microbiol 2020; 92:103595. [PMID: 32950137 DOI: 10.1016/j.fm.2020.103595] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 06/26/2020] [Accepted: 06/28/2020] [Indexed: 11/29/2022]
Abstract
During fresh apple packing, wash water in the dump tank and flume systems is reused during daily production, resulting in high levels of organic matter in the wash water. This study evaluated the antimicrobial efficacy of sodium acid sulfate (SAS), a Generally Recognized as Safe compound, against Listeria monocytogenes on fresh apples in a water system with high organic load. SAS at 1.0% reduced L. monocytogenes population in water with 1000 ppm chemical oxygen demand (COD) by more than 5.0 Log10 CFU/ml in 5 min, 2.0-3.0% SAS reduced L. monocytogenes to undetectable levels (10 CFU/ml) within 2 min regardless of organic levels. When applied on apples, a 2-min wash with SAS at 1.0, 1.5, 2.0, and 3.0% reduced L. monocytogenes by ~1.3, 1.9, 2.3, and 3.0 Log10 CFU/apple in clean water, respectively. High organic load in wash water up to 4000 ppm COD had no impact on the bactericidal effect of SAS against L. monocytogenes on fresh apples regardless of SAS concentrations. Shortening the contact time from 2 min to 30 s significantly reduced the antimicrobial efficacy of 25 ppm chlorine and 1.0-2.0% SAS but not that of 3.0% SAS. In addition, SAS at 1.0% demonstrated a better efficacy than 25 ppm chlorine in reducing fruit-to-water cross-contamination regardless of organic matter. SAS also showed a comparable efficacy as 25 ppm chlorine in reducing fruit-to-fruit cross-contamination in water with organic matter. The collective data indicate that SAS, as an enviroment-friendly compound, has the potential to be used as an alternative antimicrobial washing aid in dump tank process water intervention in apple packing facilities.
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Affiliation(s)
- Lina Sheng
- School of Food Science, Washington State University, Pullman, WA 99164, USA
| | - Xiaoye Shen
- School of Food Science, Washington State University, Pullman, WA 99164, USA
| | - Yuan Su
- School of Food Science, Washington State University, Pullman, WA 99164, USA
| | - Ahmed Korany
- School of Food Science, Washington State University, Pullman, WA 99164, USA
| | | | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, WA 99164, USA.
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Pellegrini M, Rossi C, Palmieri S, Maggio F, Chaves-López C, Lo Sterzo C, Paparella A, De Medici D, Ricci A, Serio A. Salmonella enterica Control in Stick Carrots Through Incorporation of Coriander Seeds Essential Oil in Sustainable Washing Treatments. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00014] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
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14
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Liu Q, Jin X, Feng X, Yang H, Fu C. Inactivation kinetics of Escherichia coli O157:H7 and Salmonella Typhimurium on organic carrot (Daucus carota L.) treated with low concentration electrolyzed water combined with short-time heat treatment. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.06.028] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Ben-Fadhel Y, Maherani B, Aragones M, Lacroix M. Antimicrobial Properties of Encapsulated Antimicrobial Natural Plant Products for Ready-to-Eat Carrots. Foods 2019; 8:E535. [PMID: 31683824 PMCID: PMC6915581 DOI: 10.3390/foods8110535] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 10/25/2019] [Accepted: 10/28/2019] [Indexed: 12/27/2022] Open
Abstract
The antimicrobial activity of natural antimicrobials (fruit extracts, essential oils and derivates), was assessed against six bacteria species (E. coli O157:H7, L. monocytogenes, S. Typhimurium, B. subtilis, E. faecium and S. aureus), two molds (A. flavus and P. chrysogenum) and a yeast (C. albicans) using disk diffusion method. Then, the antimicrobial compounds having high inhibitory capacity were evaluated for the determination of their minimum inhibitory, bactericidal and fungicidal concentration (MIC, MBC and MFC respectively). Total phenols and flavonoids content, radical scavenging activity and ferric reducing antioxidant power of selected compounds were also evaluated. Based on in vitro assays, five antimicrobial compounds were selected for their lowest effective concentration. Results showed that, most of these antimicrobial compounds had a high concentration of total phenols and flavonoids and a good anti-oxidant and anti-radical activity. In situ study showed that natural antimicrobials mix, applied on the carrot surface, reduced significantly the count of the initial mesophilic total flora (TMF), molds and yeasts and allowed an extension of the shelf-life of carrots by two days as compared to the control. However, the chemical treatment (mix of peroxyacetic acid and hydrogen peroxide) showed antifungal activity and a slight reduction of TMF.
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Affiliation(s)
- Yosra Ben-Fadhel
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Armand Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
| | - Behnoush Maherani
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Armand Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
| | - Melinda Aragones
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Armand Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
| | - Monique Lacroix
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Armand Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
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Fan X, Sokorai KJB, Gurtler JB. Advanced oxidation process for the inactivation of Salmonella typhimurium on tomatoes by combination of gaseous ozone and aerosolized hydrogen peroxide. Int J Food Microbiol 2019; 312:108387. [PMID: 31669763 DOI: 10.1016/j.ijfoodmicro.2019.108387] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 09/20/2019] [Accepted: 10/11/2019] [Indexed: 11/25/2022]
Abstract
Fresh produce-associated outbreaks of foodborne illnesses continue to occur every year in the U.S., suggesting limitations of current practices and the need for effective intervention technologies. Advanced oxidation process involves production of hydrogen radicals, which are the strongest oxidant. The objective of the present study was to evaluate the effectiveness of advanced oxidation process by combining gaseous ozone and aerosolized hydrogen peroxide. Grape tomatoes were inoculated with a 2-strain cocktail of Salmonella typhimurium on both stem scar and smooth surface. Gaseous ozone (800 and 1600 ppm) and aerosolized hydrogen peroxide (2.5, 5 and 10%) were separately or simultaneously introduced into a treatment chamber where the inoculated tomatoes were placed. During the 30 min treatments, hydrogen peroxide was aerosolized using an atomizer operated in two modes: continuously or 15 s on/50 s off. After the treatments, surviving Salmonella on the smooth surface and stem scar were enumerated. Results showed that ozone alone reduced Salmonella populations by <0.6 log CFU/fruit on both the smooth surface and the stem scar area, and aerosolized hydrogen peroxide alone reduced the populations by up to 2.1 log CFU/fruit on the smooth surface and 0.8 log CFU/fruit on stem scar area. However, the combination treatments reduced the populations by up to 5.2 log CFU/fruit on smooth surface and 4.2 log CFU/fruit on the stem scar. Overall, our results demonstrate that gaseous ozone and aerosolized hydrogen peroxide have synergistic effects on the reduction of Salmonella populations on tomatoes.
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Affiliation(s)
- Xuetong Fan
- U.S. Department of Agriculture, 4Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA.
| | - Kimberly J B Sokorai
- U.S. Department of Agriculture, 4Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Joshua B Gurtler
- U.S. Department of Agriculture, 4Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA
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17
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Toloi Torqueti F, Lino Freitas G, Carneiro Ferreira D, Valetim Gelamo R, Dias dos Anjos Gonçalves L, Anadrade Araújo Naves E. Stainless steel surface functionalized with silver by cathodic sputtering. J Food Saf 2019. [DOI: 10.1111/jfs.12668] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Fernanda Toloi Torqueti
- Department of Food Engineering, ICTEFederal University of Triângulo Mineiro Uberaba Minas Gerais Brazil
| | - Gabriela Lino Freitas
- Department of Food Engineering, ICTEFederal University of Triângulo Mineiro Uberaba Minas Gerais Brazil
| | - Deusmaque Carneiro Ferreira
- Department of Environmental Engineering, ICTEFederal University of Triângulo Mineiro Uberaba Minas Gerais Brazil
| | - Rogério Valetim Gelamo
- Department of Applied Physics, ICTEFederal University of Triângulo Mineiro Uberaba Minas Gerais Brazil
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18
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Abnavi MD, Alradaan A, Munther D, Kothapalli CR, Srinivasan P. Modeling of Free Chlorine Consumption and Escherichia coli O157:H7 Cross-Contamination During Fresh-Cut Produce Wash Cycles. J Food Sci 2019; 84:2736-2744. [PMID: 31573690 DOI: 10.1111/1750-3841.14774] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 07/15/2019] [Accepted: 07/19/2019] [Indexed: 12/01/2022]
Abstract
Controlling the free chlorine (FC) availability in wash water during sanitization of fresh produce enhances our ability to reduce microbial levels and prevent cross-contamination. However, maintaining an ideal concentration of FC that could prevent the risk of contamination within the wash system is still a technical challenge in the industry, indicating the need to better understand wash water chemistry dynamics. Using bench-scale experiments and modeling approaches, we developed a comprehensive mathematical model to predict the FC concentration during fresh-cut produce wash processes for different lettuce types (romaine, iceberg, green leaf, and red leaf), carrots, and green cabbage as well as Escherichia coli O157:H7 cross-contamination during fresh-cut iceberg lettuce washing. Fresh-cut produce exudates, as measured by chemical oxygen demand (COD) levels, appear to be the primary source of consumption of FC in wash water, with an apparent reaction rate ranging from 4.74 × 10 - 4 to 7.42 × 10 - 4 L/mg·min for all produce types tested, at stable pH levels (6.5 to 7.0) in the wash water. COD levels increased over time as more produce was washed and the lettuce type impacted the rate of increase in organic load. The model parameters from our experimental data were compared to those obtained from a pilot-plant scale study for lettuce, and similar reaction rate constant (5.38 × 10-4 L/mg·min) was noted, supporting our hypothesis that rise in COD is the main cause of consumption of FC levels in the wash water. We also identified that the bacterial transfer mechanism described by our model is robust relative to experimental scale and pathogen levels in the wash water. Finally, we proposed functions that quantify an upper bound on pathogen levels in the water and on cross-contaminated lettuce, indicating the maximum potential of water-mediated cross-contamination. Our model results could help indicate the limits of FC control to prevent cross-contamination during lettuce washing.
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Affiliation(s)
- Mohammadreza Dehghan Abnavi
- Dept. of Chemical and Biomedical Engineering, Cleveland State Univ., 2121 Euclid Ave., Cleveland, OH, 44115, U.S.A
| | - Ali Alradaan
- Dept. of Chemical and Biomedical Engineering, Cleveland State Univ., 2121 Euclid Ave., Cleveland, OH, 44115, U.S.A
| | - Daniel Munther
- Dept. of Mathematics, Cleveland State Univ., 2121 Euclid Ave., Cleveland, OH, 44115, U.S.A
| | - Chandrasekhar R Kothapalli
- Dept. of Chemical and Biomedical Engineering, Cleveland State Univ., 2121 Euclid Ave., Cleveland, OH, 44115, U.S.A
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19
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Bhilwadikar T, Pounraj S, Manivannan S, Rastogi NK, Negi PS. Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques. Compr Rev Food Sci Food Saf 2019; 18:1003-1038. [DOI: 10.1111/1541-4337.12453] [Citation(s) in RCA: 74] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 03/26/2019] [Accepted: 04/11/2019] [Indexed: 01/03/2023]
Affiliation(s)
- Tanmayee Bhilwadikar
- Dept. of Fruit and Vegetable TechnologyCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - Saranya Pounraj
- Dept. of Fruit and Vegetable TechnologyCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - S. Manivannan
- Dept. of Food Protectant and Infestation ControlCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - N. K. Rastogi
- Dept. of Food EngineeringCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - P. S. Negi
- Dept. of Fruit and Vegetable TechnologyCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
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20
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Wu W, Gao H, Chen H, Fang X, Han Q, Zhong Q. Combined effects of aqueous chlorine dioxide and ultrasonic treatments on shelf-life and nutritional quality of bok choy (Brassica chinensis). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.073] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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O'Flaherty E, Solimini AG, Pantanella F, De Giusti M, Cummins E. Human exposure to antibiotic resistant-Escherichia coli through irrigated lettuce. ENVIRONMENT INTERNATIONAL 2019; 122:270-280. [PMID: 30449627 DOI: 10.1016/j.envint.2018.11.022] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 11/09/2018] [Accepted: 11/09/2018] [Indexed: 05/14/2023]
Abstract
Antibiotic resistant bacteria (ARB) have been found on fresh fruit and vegetables globally. These types of ARB infections are spreading rapidly and are a major human health threat. A quantitative human exposure assessment model was created using scenario analysis to investigate the potential human exposure to antibiotic resistant Escherichia coli (AR-E. coli) through the consumption of lettuce irrigated with surface water. Scientific literature and site specific data were collected to model each process from farm to fork to calculate the concentration of AR-E. coli on the lettuce at the point of human consumption. The processes examined were the adhesion, colonisation and viability of bacteria on the lettuce; the effect of different post-harvest cleaning processes; the effect of consuming the lettuce before, on or after the expiry date; and the effect of the consumer washing the lettuce. The results show the mean human exposure levels ranged between 1.00 × 10-2 and 1.35 × 106 colony forming units (CFU) of AR-E. coli per 100 g of surface water irrigated lettuce for the different scenarios investigated. The mean probability of illness from consuming 100 g of lettuce contaminated with potential pathogenic antibiotic-sensitive E. coli was between 1.46 × 10-9 to 1.88 × 10-2. A back calculation revealed that in order for the EC No 1441/2007 regulation to be exceeded (≥1000 CFU/g of E. coli on lettuce at the manufacturing stage), the mean contamination levels required in the irrigation water would need to be 2.7, 3.1 or 4.8 log CFU/ml using the post-harvest treatments of washing with water, rapid cooling with water and washing with a chlorine solution respectively. The information generated from this model could help to set guidelines for producers on maximum permissible AR-E. coli contamination levels in irrigation water and provides recommendations on the best post-harvest treatment to use.
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Affiliation(s)
- E O'Flaherty
- University College Dublin, School of Biosystems and Food Engineering, Belfield, Dublin 4, Ireland.
| | - A G Solimini
- Department of Public Health and Infectious Diseases, Sapienza University of Rome, Italy
| | - F Pantanella
- Department of Public Health and Infectious Diseases, Sapienza University of Rome, Italy
| | - M De Giusti
- Department of Public Health and Infectious Diseases, Sapienza University of Rome, Italy
| | - E Cummins
- University College Dublin, School of Biosystems and Food Engineering, Belfield, Dublin 4, Ireland
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22
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Moscetti R, Raponi F, Monarca D, Bedini G, Ferri S, Massantini R. Effects of hot-water and steam blanching of sliced potato on polyphenol oxidase activity. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13951] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Roberto Moscetti
- Department for Innovation in Biological; Agro-food and Forest System (DIBAF); University of Tuscia; Via S. Camillo de Lellis snc 01100 Viterbo Italy
| | - Flavio Raponi
- Department for Innovation in Biological; Agro-food and Forest System (DIBAF); University of Tuscia; Via S. Camillo de Lellis snc 01100 Viterbo Italy
| | - Danilo Monarca
- Department of Agricultural and Forestry Sciences (DAFNE); University of Tuscia; Via S. Camillo de Lellis snc 01100 Viterbo Italy
| | - Giacomo Bedini
- Department for Innovation in Biological; Agro-food and Forest System (DIBAF); University of Tuscia; Via S. Camillo de Lellis snc 01100 Viterbo Italy
| | - Serena Ferri
- Department of Agricultural and Forestry Sciences (DAFNE); University of Tuscia; Via S. Camillo de Lellis snc 01100 Viterbo Italy
| | - Riccardo Massantini
- Department for Innovation in Biological; Agro-food and Forest System (DIBAF); University of Tuscia; Via S. Camillo de Lellis snc 01100 Viterbo Italy
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23
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Osaili TM, Alaboudi AR, Al-Quran HN, Al-Nabulsi AA. Decontamination and survival of Enterobacteriaceae on shredded iceberg lettuce during storage. Food Microbiol 2018; 73:129-136. [PMID: 29526198 DOI: 10.1016/j.fm.2018.01.022] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2017] [Revised: 01/20/2018] [Accepted: 01/23/2018] [Indexed: 01/04/2023]
Abstract
Enterobacteriaceae family can contaminate fresh produce at any stage of production either at pre-harvest or post-harvest stages. The objectives of the current study were to i) identify Enterobacteriaceae species on iceberg lettuce, ii) compare the decontamination efficiency of water, sodium hypochlorite (free chlorine 200 ppm), peroxyacetic acid (PA 80 ppm; Kenocid 2100®) or their combinations and ionizing radiation against Enterobacteriaceae on shredded iceberg lettuce and iii) determine the survival of Enterobacteriaceae post-treatment storage of shredded iceberg lettuce at 4, 10 and 25 °C, for up to 7 days. Klebsiella pneumonia spp. pneumonia, Enterobacter cloacae, Klebsiella oxytoca, Pantoea spp., Leclercia adecarboxylata and Kluyvera ascorbate were identified on iceberg lettuce. No significant difference (P≥ 0.05) among Enterobacteriaceae survival after washing with water or sanitizing with sodium hypochlorite or Kenocid 2100® (reduction ≤ 0.6 log CFU/g) were found. Combined sanitizer treatments were more effective against Enterobacteriaceae than single washing/sanitizing treatments. Sanitization of iceberg lettuce with combined washing/sanitizing treatments reduced Enterobacteriaceae by 0.85-2.24 CFU/g. Post-treatment growth of Enterobacteriaceae during storage on samples sanitized with sodium hypochlorite and Kenocid 2100® was more than on samples washed with water. The D10-value of Enterobacteriaceae on shredded iceberg lettuce was 0.21 KGy. The reduction of Enterobacteriaceae populations on iceberg after gamma radiation (0.6 KGy) was 3 log CFU/g, however, Enterobacteriaceae counts increased post-irradiation storage by 4-5 log CFU/g. Therefore, washing shredded iceberg lettuce with combined sanitizing treatment (sodium hypochlorite/sodium hypochlorite, sodium hypochlorite/Kenocid 2100®, or Kenocid 2100®/Kenocid 2100®) for total time of 6 min or exposing it to gamma irradiation (0.6 KGy) can decrease the risk of Enterobacteriaceae (reduction ≥ 2 log). Post-washing storage of sliced iceberg lettuce (4, 10, 25 °C) could increase the risk of Enterobacteriaceae as their counts increased during storage even at low temperatures.
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Affiliation(s)
- Tareq M Osaili
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, 22110, Jordan.
| | - Akram R Alaboudi
- Department of Veterinary Pathology and Public Health, Faculty of Veterinary Medicine, Jordan University of Science and Technology, Irbid, 22110, Jordan
| | - Heba N Al-Quran
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, 22110, Jordan
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, 22110, Jordan
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24
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Pearson EH, Jones J, Waite-Cusic JG. Evaluation of Peroxyacetic Acid for Reducing Low Levels of Salmonella on Laboratory-Inoculated and Naturally Contaminated In-Shell Hazelnuts. J Food Prot 2018; 81:254-260. [PMID: 29360403 DOI: 10.4315/0362-028x.jfp-17-300] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In-shell hazelnuts may be exposed to many sources of Salmonella during harvest and postharvest processing. Chemical sanitizers, such as peroxyacetic acid (PAA), are used by some postharvest processors in an attempt to reduce microbial loads; however, data are limited on its efficacy to reduce Salmonella on in-shell hazelnuts under conditions relevant to the industry. This study analyzed the efficacy of PAA to reduce small numbers of Salmonella on laboratory-inoculated (3.9 most probable number [MPN] per hazelnut) and naturally contaminated in-shell hazelnuts (8.2 MPN/33 g). Batches of hazelnuts (333 to 1,500 g) were agitated in water or PAA (80 or 200 ppm) for 1 min. Inoculated hazelnuts were analyzed for the presence of Salmonella on an individual nut basis. Naturally contaminated hazelnuts were analyzed for the presence of Salmonella in larger sample sizes (33 g). Water and PAA (80 ppm) were effective at reducing Salmonella contamination on laboratory-inoculated hazelnuts (untreated, 85.5% positive; water, 38.7%; and PAA, 29.5%). Neither water nor PAA treatments (80 and 200 ppm) were effective in reducing Salmonella on naturally contaminated hazelnuts. The use of PAA in wash lines is unlikely to reduce Salmonella contamination on in-shell hazelnuts; however, PAA may reduce cross-contamination during postharvest washing activities.
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Affiliation(s)
- Eva H Pearson
- Department of Food Science and Technology, 100 Wiegand Hall, Oregon State University, Corvallis, Oregon 97331, USA
| | - Julia Jones
- Department of Food Science and Technology, 100 Wiegand Hall, Oregon State University, Corvallis, Oregon 97331, USA
| | - Joy G Waite-Cusic
- Department of Food Science and Technology, 100 Wiegand Hall, Oregon State University, Corvallis, Oregon 97331, USA
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25
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Evaluation of Bacteriological Profile of the Fresh Produce in Beheira Governorate, Egypt. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2017. [DOI: 10.22207/jpam.11.4.19] [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] Open
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26
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Vinayananda CO, Fairoze N, Madhavaprasad CB, Byregowda SM, Nagaraj CS, Bagalkot P, Karabasanavar N. Studies on occurrence, characterisation and decontamination of emerging pathogenic Escherichia coli (STEC, ETEC and EIEC) in table eggs. Br Poult Sci 2017; 58:664-672. [DOI: 10.1080/00071668.2017.1373387] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- C. O Vinayananda
- Department of Livestock Products and Technology, Veterinary College, Bengaluru, India
| | - Nadeem Fairoze
- Department of Livestock Products and Technology, Veterinary College, Bengaluru, India
| | - C. B Madhavaprasad
- Department of Veterinary Public Health & Epidemiology, Veterinary College, Shivamogga, India
| | - S. M Byregowda
- Institution of Animal Health and Veterinary Biologicals, Bengaluru, India
| | - C. S Nagaraj
- AICRP on Poultry (Meat), Veterinary College, Bengaluru, India
| | - Prashanth Bagalkot
- Department of Veterinary Public Health & Epidemiology, Veterinary College, Shivamogga, India
| | - Nagappa Karabasanavar
- Department of Veterinary Public Health & Epidemiology, Veterinary College, Shivamogga, India
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27
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Kuan CH, Lim LWK, Ting TW, Rukayadi Y, Ahmad SH, Wan Mohamed Radzi CWJ, Thung TY, Ramzi OB, Chang WS, Loo YY, Kuan CS, Yeo SK, Radu S. Simulation of decontamination and transmission of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes during handling of raw vegetables in domestic kitchens. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.05.029] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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28
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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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29
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Francisco CAI, Araújo Naves EA, Ferreira DC, Rosário DKAD, Cunha MF, Bernardes PC. Synergistic effect of sodium hypochlorite and ultrasound bath in the decontamination of fresh arugulas. J Food Saf 2017. [DOI: 10.1111/jfs.12391] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | - Deusmaque Carneiro Ferreira
- Instituto de Ciências Tecnológicas e Exatas, Universidade Federal do Triângulo Mineiro, Uberaba Minas Gerais Brazil
| | | | - Márcio Ferraz Cunha
- Instituto de Ciências Tecnológicas e Exatas, Universidade Federal do Triângulo Mineiro, Uberaba Minas Gerais Brazil
| | - Patrícia Campos Bernardes
- Departamento de Engenharia de AlimentosUniversidade Federal do Espírito Santo, Alegre Espírito Santo Brazil
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30
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Effects of PLA Film Incorporated with ZnO Nanoparticle on the Quality Attributes of Fresh-Cut Apple. NANOMATERIALS 2017; 7:nano7080207. [PMID: 28758980 PMCID: PMC5575689 DOI: 10.3390/nano7080207] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/02/2017] [Revised: 07/18/2017] [Accepted: 07/25/2017] [Indexed: 11/30/2022]
Abstract
A novel nanopackaging film was synthesized by incorporating ZnO nanoparticles into a poly-lactic acid (PLA) matrix, and its effect on the quality of fresh-cut apple during the period of preservation was investigated at 4 ± 1 °C for 14 days. Six wt % cinnamaldehyde was added into the nano-blend film. Scanning electron microscope (SEM) analysis showed a rougher cross-section of the nano-blend films and an X-ray diffraction (XRD) was carried out to determine the structure of the ZnO nanoparticles. Compared to the pure PLA film, the nano-blend film had a higher water vapor permeability (WVP) and lower oxygen permeability. With the increase of the nanoparticles (NPs) in the PLA, the elongation at break (ε) and elastic modulus (EM) increased, while tensile strength (TS) decreased. Thermogravimetric analysis (TGA) presented a relatively good thermostability. Most importantly, the physical and biochemical properties of the fresh-cut apple were also measured, such as weight loss, firmness, polyphenol oxidase (PPO), total phenolic content, browning index (BI), sensory quality, and microbiological level. The results indicated that nano-blend packaging films had the highest weight loss at the end of storage compared to the pure PLA film; however, nanopackaging provided a better retention of firmness, total phenolic countent, color, and sensory quality. It also had a remarkable inhibition on the growth of microorganisms. Therefore, Nano-ZnO active packaging could be used to improve the shelf-life of fresh-cut produce.
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31
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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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32
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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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33
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Zhu Q, Gooneratne R, Hussain MA. Listeria monocytogenes in Fresh Produce: Outbreaks, Prevalence and Contamination Levels. Foods 2017; 6:foods6030021. [PMID: 28282938 PMCID: PMC5368540 DOI: 10.3390/foods6030021] [Citation(s) in RCA: 161] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 03/07/2017] [Accepted: 03/08/2017] [Indexed: 11/16/2022] Open
Abstract
Listeria monocytogenes, a member of the genus Listeria, is widely distributed in agricultural environments, such as soil, manure and water. This organism is a recognized foodborne pathogenic bacterium that causes many diseases, from mild gastroenteritis to severe blood and/or central nervous system infections, as well as abortion in pregnant women. Generally, processed ready-to-eat and cold-stored meat and dairy products are considered high-risk foods for L. monocytogenes infections that cause human illness (listeriosis). However, recently, several listeriosis outbreaks have been linked to fresh produce contamination around the world. Additionally, many studies have detected L. monocytogenes in fresh produce samples and even in some minimally processed vegetables. Thus L. monocytogenes may contaminate fresh produce if present in the growing environment (soil and water). Prevention of biofilm formation is an important control measure to reduce the prevalence and survival of L. monocytogenes in growing environments and on fresh produce. This article specifically focuses on fresh produce–associated listeriosis outbreaks, prevalence in growing environments, contamination levels of fresh produce, and associated fresh produce safety challenges.
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Affiliation(s)
- Qi Zhu
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Canterbury, New Zealand.
| | - Ravi Gooneratne
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Canterbury, New Zealand.
| | - Malik Altaf Hussain
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Canterbury, New Zealand.
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Overney A, Jacques-André-Coquin J, Ng P, Carpentier B, Guillier L, Firmesse O. Impact of environmental factors on the culturability and viability of Listeria monocytogenes under conditions encountered in food processing plants. Int J Food Microbiol 2016; 244:74-81. [PMID: 28073080 DOI: 10.1016/j.ijfoodmicro.2016.12.012] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2016] [Revised: 12/15/2016] [Accepted: 12/19/2016] [Indexed: 01/01/2023]
Abstract
The ability of Listeria monocytogenes to adhere to and persist on surfaces for months or even years may be responsible for its transmission from contaminated surfaces to food products. Hence the necessity to find effective means to prevent the establishment of L. monocytogenes in food processing environments. The aim of this study was to assess, through a fractional experimental design, the environmental factors that could affect the survival of L. monocytogenes cells on surfaces to thereby prevent the persistence of this pathogen in conditions mimicking those encountered in food processing plants: culture with smoked salmon juice or meat exudate, use of two materials with different hygiene status, biofilm of L. monocytogenes in pure-culture or dual-culture with a Pseudomonas fluorescens strain, application of a drying step after cleaning and disinfection (C&D) and comparison of two strains of L. monocytogenes. Bacterial survival was assessed by culture, qPCR to quantify total cells, and propidium monoazide coupled with qPCR to quantify viable cells and highlight viable but non-culturable (VBNC) cells. Our results showed that failure to apply C&D causes cell persistence on surfaces. Moreover, the sanitation procedure leads only to a loss of culturability and appearance of VBNC populations. However, an additional daily drying step after C&D optimises the effectiveness of these procedures to reduce culturable populations. Our results reinforce the importance to use molecular tools to monitor viable pathogens in food processing plants to avoid underestimating the amounts of cells using only methods based on cell culture.
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Affiliation(s)
- Anaïs Overney
- Université Paris-Est, Anses, Laboratory for Food Safety, 94701 Maisons-Alfort, France
| | | | - Patricia Ng
- Université Paris-Est, Anses, Laboratory for Food Safety, 94701 Maisons-Alfort, France
| | - Brigitte Carpentier
- Université Paris-Est, Anses, Laboratory for Food Safety, 94701 Maisons-Alfort, France
| | - Laurent Guillier
- Université Paris-Est, Anses, Laboratory for Food Safety, 94701 Maisons-Alfort, France
| | - Olivier Firmesse
- Université Paris-Est, Anses, Laboratory for Food Safety, 94701 Maisons-Alfort, France.
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Faour-Klingbeil D, Kuri V, Todd E. The transfer rate of Salmonella Typhimurium from contaminated parsley to other consecutively chopped batches via cutting boards under different food handling scenarios. Food Res Int 2016; 89:495-503. [DOI: 10.1016/j.foodres.2016.09.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2016] [Revised: 08/15/2016] [Accepted: 09/01/2016] [Indexed: 10/21/2022]
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Bezerra VS, Freitas-Silva O, Damasceno LF, Mamede AMGN, Cabral LM. Sensory Analysis and Consumers Studies of Açai Beverage After Thermal, Chlorine and Ozone Treatments of the Fruits. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12961] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Valeria S. Bezerra
- PPGCAL/Institute of Chemistry; Federal University of Rio de Janeiro, Av Athos da Silveira Ramos; 149 Bloco A-5° andar-sala 528 Cidade Universitária CEP 21941-909 Rio de Janeiro RJ Brazil
- Embrapa Amapá, Rodovia Juscelino Kubitscheck, 2.600, Universidade; Macapá AP CEP 68903-419 Brazil
| | - Otniel Freitas-Silva
- Embrapa Food Technology; Av. das Américas; 29501 CEP 23020-470 Rio de Janeiro RJ Brazil
| | | | | | - Lourdes M.C. Cabral
- Embrapa Food Technology; Av. das Américas; 29501 CEP 23020-470 Rio de Janeiro RJ Brazil
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Application of underwater dielectric barrier discharge as a washing method for reduction of Salmonella Typhimurium on perilla leaves. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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São José JFBD, Vanetti MCD. Application of ultrasound and chemical sanitizers to watercress, parsley and strawberry: Microbiological and physicochemical quality. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.029] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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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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Decontamination of Pangasius fish (Pangasius hypophthalmus) with chlorine or peracetic acid in the laboratory and in a Vietnamese processing company. Int J Food Microbiol 2015; 208:93-101. [DOI: 10.1016/j.ijfoodmicro.2015.05.017] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2015] [Revised: 05/11/2015] [Accepted: 05/25/2015] [Indexed: 11/19/2022]
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Petri E, Rodríguez M, García S. Evaluation of Combined Disinfection Methods for Reducing Escherichia coli O157:H7 Population on Fresh-Cut Vegetables. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2015; 12:8678-90. [PMID: 26213954 PMCID: PMC4555241 DOI: 10.3390/ijerph120808678] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/01/2015] [Revised: 07/08/2015] [Accepted: 07/20/2015] [Indexed: 11/16/2022]
Abstract
Most current disinfection strategies for fresh-cut industry are focused on the use of different chemical agents; however, very little has been reported on the effectiveness of the hurdle technology. The effect of combined decontamination methods based on the use of different sanitizers (peroxyacetic acid and chlorine dioxide) and the application of pressure (vacuum/positive pressure) on the inactivation of the foodborne pathogen E. coli O157:H7 on fresh-cut lettuce (Lactuca sativa) and carrots (Daucus carota) was studied. Fresh produce, inoculated with E. coli O157:H7, was immersed (4 °C, 2 min) in tap water (W), chlorine water (CW), chlorine dioxide (ClO2: 2 mg/L) and peroxyacetic acid (PAA: 100 mg/L) in combination with: (a) vacuum (V: 10 mbar) or (b) positive pressure application (P: 3 bar). The product quality and antimicrobial effects of the treatment on bacterial counts were determined both in process washing water and on fresh-cut produce. Evidence obtained in this study, suggests that the use of combined methods (P/V + sanitizers) results in a reduction on the microorganism population on produce similar to that found at atmospheric pressure. Moreover, the application of physical methods led to a significant detrimental effect on the visual quality of lettuce regardless of the solution used. Concerning the process water, PAA proved to be an effective alternative to chlorine for the avoidance of cross-contamination.
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Affiliation(s)
- Eva Petri
- R&D&I Area, National Centre for Food Technology and Safety (CNTA), San Adrian 31570, Navarra, Spain.
| | - Mariola Rodríguez
- R&D&I Area, National Centre for Food Technology and Safety (CNTA), San Adrian 31570, Navarra, Spain.
| | - Silvia García
- R&D&I Area, National Centre for Food Technology and Safety (CNTA), San Adrian 31570, Navarra, Spain.
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Hoelzer K, Pouillot R, Van Doren J, Dennis S. Reduction of Listeria monocytogenes contamination on produce – A quantitative analysis of common liquid fresh produce wash compounds. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.06.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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São José JFBD, Andrade NJD, Ramos AM, Vanetti MCD, Stringheta PC, Chaves JBP. Decontamination by ultrasound application in fresh fruits and vegetables. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.04.015] [Citation(s) in RCA: 125] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Escalona VH, Hinojosa A, Char C, Villena P, Bustamante A, Saenz C. Use of Alternative Sanitizers on Minimally Processed Watercress Harvested in Two Different Seasons. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12347] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Víctor H. Escalona
- Centro de Estudios Postcosecha; Universidad de Chile; Santiago 11315 Chile
- Departamento de Producción Agrícola; Universidad de Chile; Santiago 11315 Chile
| | - Andrea Hinojosa
- Centro de Estudios Postcosecha; Universidad de Chile; Santiago 11315 Chile
| | - Cielo Char
- Centro de Estudios Postcosecha; Universidad de Chile; Santiago 11315 Chile
- Departamento de Agroindustria y Enología; Facultad de Ciencias Agronómicas; Universidad de Chile; Santiago 11315 Chile
| | - Paulina Villena
- Centro de Estudios Postcosecha; Universidad de Chile; Santiago 11315 Chile
| | - Andrés Bustamante
- Centro de Estudios Postcosecha; Universidad de Chile; Santiago 11315 Chile
| | - Carmen Saenz
- Departamento de Agroindustria y Enología; Facultad de Ciencias Agronómicas; Universidad de Chile; Santiago 11315 Chile
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Phua LK, Neo SY, Khoo GH, Yuk HG. Comparison of the efficacy of various sanitizers and hot water treatment in inactivating inoculated foodborne pathogens and natural microflora on mung bean sprouts. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.02.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Kim NH, Park TH, Rhee MS. Enhanced bactericidal action of acidified sodium chlorite caused by the saturation of reactants. J Appl Microbiol 2014; 116:1447-57. [PMID: 24905216 DOI: 10.1111/jam.12484] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2013] [Revised: 02/04/2014] [Accepted: 02/18/2014] [Indexed: 11/28/2022]
Abstract
AIMS Factors affecting the antibacterial action of acidified sodium chlorite (ASC), a widely used disinfectant, have not been determined. This study investigated the significant factors suggesting efficient production method to maximize bactericidal action of ASC. METHODS AND RESULTS The effects of (i) preparation procedures (total three methods); (ii) initial concentrations of reactants: sodium chlorite (SC) and citric acid (CTA) (up to maximum solubility of each reactant) and (iii) final pH values (3·0 and 2·5) to the bactericidal action of ASC were investigated with a fixed final concentration of SC (10 ppm) using various foodborne pathogens (Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium and Staphylococcus aureus). The antimicrobial compounds produced and the bactericidal effects depended on the preparation procedure and the initial concentrations of the reactants. The ASC prepared by premixing highly concentrated reactants (in particular > 40%) followed by dilution (dilution after reaction, DAR) was more effective in inactivating foodborne pathogens, and it produced higher antimicrobial compound (Cl(2) and ClO(2)) yields than the other procedures. A 5-min treatment with ASC, produced using the other procedures, resulted in a reduction of < 3·5 log CFU ml(-1) (Gram positive = 0·18-0·78; Gram negative = 0·03-3·49 log CFU ml(-1)), whereas ASC produced with the DAR procedure using the saturated reactants completely inactivated all of the test pathogens within 5 min without recovery (initial concentration = 6·94-7·08 log CFU ml(-1)). CONCLUSION The ASC production with the DAR procedure using the saturated reactants maximizes both the antimicrobial compound yields and bactericidal effects of the ASC solutions. SIGNIFICANCE AND IMPACT OF THE STUDY This study will contribute to increase the efficiency of ASC treatments for disinfections reducing the effective SC concentrations for industrial use.
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Affiliation(s)
- N H Kim
- Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, Korea
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Wang H, Ye K, Xu X, Zhou G. Optimization of an Acidified Sodium Chlorite Solution for Reducing Pathogenic Bacteria and Maintaining Sensory Characteristics of Poultry Meat in Simulation Slaughter Process. J FOOD PROCESS PRES 2014. [DOI: 10.1111/j.1745-4549.2012.00787.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Huhu Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Keping Ye
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
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Sun SH, Kim SJ, Kwak SJ, Yoon KS. Efficacy of sodium hypochlorite and acidified sodium chlorite in preventing browning and microbial growth on fresh-cut produce. Prev Nutr Food Sci 2014; 17:210-6. [PMID: 24471086 PMCID: PMC3866743 DOI: 10.3746/pnf.2012.17.3.210] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2012] [Accepted: 06/27/2012] [Indexed: 11/06/2022] Open
Abstract
The use of suitable sanitizers can increase the quality of fresh-cut produce and reduce the risk of foodborne illnesses. The objective of this study was to compare the washing effects of 100 mg/L sodium hypochlorite (SH) and 500 mg/L acidified sodium chlorite (ASC) on the prevention of enzymatic browning and the growth of microbial populations, including aerobic plate counts, E. coli, and coliforms, throughout storage at 4°C and 10°C. Fresh-cut zucchini, cucumbers, green bell peppers, and root vegetables such as potatoes, sweet potatoes, carrots, and radishes were used. Compared to SH washing, ASC washing significantly (p<0.05) reduced microbial contamination on the fresh-cut produce and prevented browning of fresh-cut potatoes and sweet potatoes during storage. More effective inhibition of aerobic plate counts and coliforms growth was observed on fresh-cut produce treated with ASC during storage at 10°C. Polyphenol oxidase (PPO) activity of fresh-cut potatoes and sweet potatoes was more effectively inhibited after washing with ASC. The use of 500 mg/L ASC can provide effective antimicrobial and anti-browning treatments of fresh-cut produce, including processed root vegetables.
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Affiliation(s)
- Shih Hui Sun
- Department of Food and Nutrition, Kyung Hee University, Seoul 130-701, Korea
| | - Su Jin Kim
- Department of Food and Nutrition, Kyung Hee University, Seoul 130-701, Korea
| | - Soo Jin Kwak
- Department of Food and Nutrition, Kyung Hee University, Seoul 130-701, Korea
| | - Ki Sun Yoon
- Department of Food and Nutrition, Kyung Hee University, Seoul 130-701, Korea
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Neo SY, Lim PY, Phua LK, Khoo GH, Kim SJ, Lee SC, Yuk HG. Efficacy of chlorine and peroxyacetic acid on reduction of natural microflora, Escherichia coli O157:H7, Listeria monocyotgenes and Salmonella spp. on mung bean sprouts. Food Microbiol 2013; 36:475-80. [DOI: 10.1016/j.fm.2013.05.001] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2013] [Revised: 04/15/2013] [Accepted: 05/01/2013] [Indexed: 10/26/2022]
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