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Pabst CR, Kharel K, De J, Bardsley CA, Bertoldi B, Schneider KR. Evaluating the efficacy of peroxyacetic acid in preventing Salmonella cross-contamination on tomatoes in a model flume system. Heliyon 2024; 10:e31521. [PMID: 38813225 PMCID: PMC11133892 DOI: 10.1016/j.heliyon.2024.e31521] [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: 10/27/2023] [Revised: 05/14/2024] [Accepted: 05/17/2024] [Indexed: 05/31/2024] Open
Abstract
The use of flume tanks for tomato processing has been identified as a potential source of cross-contamination, which could result in foodborne illness. This study's objective was to assess the efficacy of peroxyacetic acid (PAA) at a concentration of ≤80 mg/L in preventing Salmonella enterica cross-contamination under various organic loads in a benchtop model tomato flume tank. The stability of 80 mg/L PAA at different chemical oxygen demand (COD) levels was also tested. Tomatoes were spot inoculated with a five-serovar rifampin-resistant (rif+) Salmonella cocktail (106 or 108 colony forming unit (CFU)/tomato). Inoculated (n = 3) and uninoculated (n = 9) tomatoes were introduced into the flume system containing 0-80 mg/L PAA and 0 or 300 mg/L COD. After washing for 30, 60, or 120 s, uninoculated tomatoes were sampled and analyzed for cross-contamination. All experiments were conducted in triplicate. Increasing the organic load (measured as COD) affected the stability of PAA in water with significantly faster dissociation when exposed to 300 mg/L COD. The concentration of PAA, inoculum level, COD levels, and time intervals were all significant factors that affected cross-contamination. Cross-contamination occurred at the high inoculum level (108 CFU/tomato) even when 80 mg/L PAA was present in the model flume tank, regardless of the organic load level. When the tomatoes were contaminated at a level of 106 CFU/tomato, concentrations as low as 5 mg/L of PAA were effective in preventing cross-contamination at 0 mg/L COD; however, 100 % tomatoes (9/9) were positive when the organic load increased to 300 mg/L COD. When the PAA concentration was increased to 10 mg/L, it effectively prevented cross-contamination in the tank, regardless of the presence of organic load. These results suggest that using PAA at concentrations below the maximum limit remains effective in limiting bacterial cross-contamination and offers a more environment-friendly option for tomato packinghouse operators.
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Affiliation(s)
- Christopher R. Pabst
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, 32611, USA
| | - Karuna Kharel
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, 32611, USA
| | - Jaysankar De
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, 32611, USA
- Department of Microbiology & Cell Science, University of Florida, Gainesville, FL, 32611, USA
| | - Cameron A. Bardsley
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, 32611, USA
- USDA-ARS Southeastern Fruit and Tree Nut Research Station, Byron, GA, 31008, USA
| | - Bruna Bertoldi
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, 32611, USA
| | - Keith R. Schneider
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, 32611, USA
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2
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Non-thermal techniques and the “hurdle” approach: How is food technology evolving? Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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3
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Evaluation of the microbial reduction efficacy and perception of use of an ozonized water spray disinfection technology. Sci Rep 2022; 12:13019. [PMID: 35906472 PMCID: PMC9335460 DOI: 10.1038/s41598-022-16953-2] [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: 02/14/2022] [Accepted: 07/19/2022] [Indexed: 11/25/2022] Open
Abstract
The development of new approaches for the decontamination of surfaces is important to deal with the processes related to exposure to contaminated surfaces. Therefore, was evaluated the efficacy of a disinfection technology using ozonized water (0.7–0.9 ppm of O3) on the surfaces of garments and accessories of volunteers, aiming to reduce the spread of microbial pathogens in the workplace and community. A Log10 microbial reduction of 1.72–2.40 was observed between the surfaces tested. The microbial reductions remained above 60% on most surfaces, and this indicated that the disinfection technology was effective in microbial log reduction regardless of the type of transport used by the volunteers and/or their respective work activities. In association with the evaluation of efficacy, the analysis of the perception of use (approval percentage of 92.45%) was fundamental to consider this technology as an alternative for use as a protective barrier, in conjunction with other preventive measures against microbiological infections, allowing us to contribute to the availability of proven effective devices against the spread of infectious agents in the environment.
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4
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NMR-based metabolomic investigation on antimicrobial mechanism of Salmonella on cucumber slices treated with organic acids. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108973] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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5
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Premjit Y, Sruthi NU, Pandiselvam R, Kothakota A. Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food. Compr Rev Food Sci Food Saf 2022; 21:1054-1085. [DOI: 10.1111/1541-4337.12886] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 11/04/2021] [Accepted: 11/25/2021] [Indexed: 12/29/2022]
Affiliation(s)
- Yashaswini Premjit
- Agricultural & Food Engineering Department Indian Institute of Technology Kharagpur West Bengal India
| | - N. U. Sruthi
- Agricultural & Food Engineering Department Indian Institute of Technology Kharagpur West Bengal India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post Harvest Technology Division ICAR‐Central Plantation Crops Research Institute (CPCRI) Kasaragod Kerala India
| | - Anjineyulu Kothakota
- Agro‐Processing & Technology Division CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST) Trivandrum Kerala India
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Aslam R, Alam MS, Singh S, Kumar S. Aqueous ozone sanitization of whole peeled onion: Process optimization and evaluation of keeping quality during refrigerated storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112183] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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7
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Kaavya R, Pandiselvam R, Abdullah S, Sruthi N, Jayanath Y, Ashokkumar C, Chandra Khanashyam A, Kothakota A, Ramesh S. Emerging non-thermal technologies for decontamination of Salmonella in food. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.011] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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8
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A Double-Edged Sword of Surfactant Effect on Hydrophobic Surface Broccoli Leaf as a Model Plant: Promotion of Pathogenic Microbial Contamination and Improvement to Disinfection Efficiency of Ozonated Water. Processes (Basel) 2021. [DOI: 10.3390/pr9040679] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Pathogenic microbial contamination is significantly influenced by the crop surface properties and surfactant use, which are crucial factors for the postharvest washing process. However, there is little information on the interaction between surfactant and food pathogens on food crops. Thus, this study (1) investigated whether the attachment of Salmonella increases as pesticides denature epicuticular wax crystals and (2) tested if the antibacterial effect of ozonated water can be improved on waxy produce surfaces by adding surfactant to ozonated water. As a result, significantly lower levels of Salmonella Typhimurium attached to waxy leaf surfaces than they did to glossy and pesticide-treated waxy leaf surfaces (3.28 as opposed to 4.10 and 4.32 Log colony forming units (CFU)/cm2, respectively), suggesting that the pesticide containing a surfactant application increased the attachment of S. Typhiumurium on waxy leaf surfaces. There was no significant washing effect on waxy leaf surfaces washed with ozonated water. On the other hand, S. Typhimurium were not detected on waxy leaf surfaces after washing with surfactant-added ozonated water.
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Sarron E, Gadonna-Widehem P, Aussenac T. Ozone Treatments for Preserving Fresh Vegetables Quality: A Critical Review. Foods 2021; 10:605. [PMID: 33809297 PMCID: PMC8000956 DOI: 10.3390/foods10030605] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 03/04/2021] [Accepted: 03/08/2021] [Indexed: 01/23/2023] Open
Abstract
Ozone is recognized as an antimicrobial agent for vegetables storage, washing, and processing. This strong disinfectant is now being used in the food industry. In this review, the chemical and physical properties of ozone, its generation, and factors affecting ozone processing efficiency were explained as well as recent regulatory developments in the food industry. By then selecting three vegetables, we show that ozone avoids and controls biological growth on vegetables, keeping their attractive appearance and sensorial qualities, assuring nutritional characteristics' retention and maintaining and increasing the shelf-life. In liquid solution, ozone can be used to disinfect processing water and vegetables, and in gaseous form, ozone helps to sanitize and preserve vegetables during storage. The multifunctionality of ozone makes it a promising food processing agent. However, if ozone is improperly used, it causes some deleterious effects on products, such as losses in their sensory quality. For an effective and a safe use of ozone, specific treatment conditions should be determined for all kinds of vegetables. In a last step, we propose highlighting the different essential characteristics of ozone treatment in order to internationally harmonize the data relating to the treatments carried-out.
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Affiliation(s)
| | | | - Thierry Aussenac
- Institut Polytechnique UniLaSalle, Université d’Artois, ULR 7519, 19 Rue Pierre Waguet, BP 30313, 60026 Beauvais, France; (E.S.); (P.G.-W.)
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Sert D, Mercan E. Effects of churning with different concentrations of ozonated water on particle size, texture, oxidation, melting and microbiological characteristics of butter. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104838] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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11
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Traore MB, Sun A, Gan Z, Long WY, Senou H, Zhu Y, Togo J, Fofana KH, Sidibe AM. Assessing the impact of the combined application of ultrasound and ozone on microbial quality and bioactive compounds with antioxidant attributes of cabbage (
Brassica Oleracea L. Var. Capitata
). J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14779] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Mamadou Bado Traore
- College of Biological Sciences and Technology Beijing Forestry University Beijing China
- Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - Aidong Sun
- College of Biological Sciences and Technology Beijing Forestry University Beijing China
- Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - Zhilin Gan
- College of Biological Sciences and Technology Beijing Forestry University Beijing China
- Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - Wei Yu Long
- College of Biological Sciences and Technology Beijing Forestry University Beijing China
- Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - Hamidou Senou
- College of Biological Sciences and Technology Beijing Forestry University Beijing China
| | - Yue Zhu
- College of Biological Sciences and Technology Beijing Forestry University Beijing China
- Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - Jacques Togo
- Department of Biology University of Bamako Bamako Mali
| | - Kankou Hadia Fofana
- College of Management and Economics Beijing Institutes of Technology Beijing China
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12
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Ozone treatment pak choi for the removal of malathion and carbosulfan pesticide residues. Food Chem 2020; 337:127755. [PMID: 32777567 DOI: 10.1016/j.foodchem.2020.127755] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 08/01/2020] [Accepted: 08/01/2020] [Indexed: 01/15/2023]
Abstract
Since the beginning of the widespread use of pesticides, their removal from food has become a serious concern. In this study, the removal of residual pesticides (malathion and carbosulfan) from pak choi via treatment with ozonated water was investigated. Under the optimal treatment conditions, i.e., 2.0 mg/L ozonated water and a treatment duration of 15 min, malathion and carbosulfan were degraded by 53.0 and 33.0%, respectively, without any significant changes in color. Even though there was a slight decrease in vitamin C content (~7.9 mg/100 g) following the treatments, a significant decrease in the microbial colonies on the vegetables was observed. Additionally, the pesticide degradation mechanism showed good fitting with a "first + first"-order kinetic model (R2 > 0.9), and the slope (k) indicated that ozone had a more prominent degradation effect on malathion than on carbosulfan. Therefore, this study provides a theoretical basis for controlling agricultural pesticide residues in household applications.
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Glória JCR, Douglas-de-Oliveira DW, E Silva LDA, Falci SGM, Dos Santos CRR. Influence of ozonized water on pain, oedema, and trismus during impacted third molar surgery: a randomized, triple blind clinical trial. BMC Oral Health 2020; 20:41. [PMID: 32024498 PMCID: PMC7003333 DOI: 10.1186/s12903-020-1029-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Accepted: 01/29/2020] [Indexed: 01/27/2023] Open
Abstract
BACKGROUND This study aimed to evaluate the efficacy of ozonized water on pain, oedema and trismus after impacted third molar mandibular surgeries when compared to double distilled water. A randomized triple blind trial was conducted. METHODS Patients with third molars class II-B of Pell-Gregory were included, and surgical extraction was performed. Irrigation was done with ozonized (group 1) or double distilled water (group 2). The type of irrigation and the side to be operated were randomized. Neither the patients nor the operator or evaluator were aware of the irrigation solution. Pain, oedema and trismus were evaluated at baseline, 24-h, 48-h, 72-h and 7-days after treatment. The data were evaluated by Friedman, Wilcoxon, Mann-Whitney tests, and size effect. RESULTS It was included 8 men and 12 women, with a mean age of 20.9y.o. The initial pain mean was 7.94 (±12.81) (group 1) and 5.50 (±9.12) (group 2) (p > 0,05). There was a statistically significant reduction of pain, oedema and trismus in intragroup analysis (p < 0.05). There was no statistically significant difference (p > 0.05) when comparing the oedema and trismus between groups. The size effect ranged from small (0.23) to large (1.29). CONCLUSIONS It was concluded that ozonized water was compatible as irrigation method, not inferior to double distilled water, and had satisfactory effects on management of pain, oedema and trismus after surgical removal of the third molar. TRIAL REGISTRATION This clinical trial was registered in ClinicalTrials.gov NCT03501225 on April 18, 2018.
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Affiliation(s)
- José Cristiano Ramos Glória
- Departament of Dentistry, Faculty of Biologic Sciences and Health, Federal University of Jequitinhonha and Mucuri Valleys, Rua da Glória, 187, Centro, Diamantina, Minas Gerais, Brazil
| | - Dhelfeson Willya Douglas-de-Oliveira
- Departament of Dentistry, Faculty of Biologic Sciences and Health, Federal University of Jequitinhonha and Mucuri Valleys, Rua da Glória, 187, Centro, Diamantina, Minas Gerais, Brazil.
| | - Larissa Doalla Almeida E Silva
- Departament of Dentistry, Faculty of Biologic Sciences and Health, Federal University of Jequitinhonha and Mucuri Valleys, Rua da Glória, 187, Centro, Diamantina, Minas Gerais, Brazil
| | - Saulo Gabriel Moreira Falci
- Departament of Dentistry, Faculty of Biologic Sciences and Health, Federal University of Jequitinhonha and Mucuri Valleys, Rua da Glória, 187, Centro, Diamantina, Minas Gerais, Brazil
| | - Cássio Roberto Rocha Dos Santos
- Departament of Dentistry, Faculty of Biologic Sciences and Health, Federal University of Jequitinhonha and Mucuri Valleys, Rua da Glória, 187, Centro, Diamantina, Minas Gerais, Brazil
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14
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Sanitization Potential of Ozone and Its Role in Postharvest Quality Management of Fruits and Vegetables. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-019-09204-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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15
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Bridges DF, Tadepalli S, Anderson R, Zhang R, Wu VCH. Reduction of Listeria monocytogenes and Salmonella Typhimurium on Blueberries through Brief Exposure to Antimicrobial Solutions Coupled with Freezing. J Food Prot 2019; 82:926-930. [PMID: 31081691 DOI: 10.4315/0362-028x.jfp-18-433] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
HIGHLIGHTS Freezing after brief exposure to antimicrobial solutions increases bacterial reduction. Lactic acid combined with freezing reduced L. monocytogenes to unrecoverable levels. Most wash treatments maintained visual qualities of blueberries.
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Affiliation(s)
- David F Bridges
- 1 Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710 (ORCID: https://orcid.org/0000-0002-1525-1078 [V.C.H.W.])
| | - Shravani Tadepalli
- 2 Pathogenic Microbiology Laboratory, University of Maine, Orono, Maine 04469, USA (ORCID: https://orcid.org/0000-0001-6190-479X [S.T.])
| | - Ryan Anderson
- 2 Pathogenic Microbiology Laboratory, University of Maine, Orono, Maine 04469, USA (ORCID: https://orcid.org/0000-0001-6190-479X [S.T.])
| | - Rong Zhang
- 2 Pathogenic Microbiology Laboratory, University of Maine, Orono, Maine 04469, USA (ORCID: https://orcid.org/0000-0001-6190-479X [S.T.])
| | - Vivian C H Wu
- 1 Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710 (ORCID: https://orcid.org/0000-0002-1525-1078 [V.C.H.W.])
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16
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Wang S, Wang J, Wang T, Li C, Wu Z. Effects of ozone treatment on pesticide residues in food: a review. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13938] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shan Wang
- College of Food Science; Shenyang Agricultural University; 120 Dongling Rd. 110866 Shenyang China
| | - Jiayi Wang
- College of Food Science; Shenyang Agricultural University; 120 Dongling Rd. 110866 Shenyang China
| | - Tianyu Wang
- College of Food Science; Shenyang Agricultural University; 120 Dongling Rd. 110866 Shenyang China
| | - Chen Li
- College of Food Science; Shenyang Agricultural University; 120 Dongling Rd. 110866 Shenyang China
| | - Zhaoxia Wu
- College of Food Science; Shenyang Agricultural University; 120 Dongling Rd. 110866 Shenyang China
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17
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Gurtler JB, Harlee NA, Smelser AM, Schneider KR. Salmonella enterica Contamination of Market Fresh Tomatoes: A Review. J Food Prot 2018; 81:1193-1213. [PMID: 29965780 DOI: 10.4315/0362-028x.jfp-17-395] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Salmonella contamination associated with market fresh tomatoes has been problematic for the industry and consumers. A number of outbreaks have occurred, and dollar losses for the industry, including indirect collateral impact to agriculturally connected communities, have run into the hundreds of millions of dollars. This review covers these issues and an array of problems and potential solutions surrounding Salmonella contamination in tomatoes. Some other areas discussed include (i) the use of case-control studies and DNA fingerprinting to identify sources of contamination, (ii) the predilection for contamination based on Salmonella serovar and tomato cultivar, (iii) internalization, survival, and growth of Salmonella in or on tomatoes and the tomato plant, in biofilms, and in niches ancillary to tomato production and processing, (iv) the prevalence of Salmonella in tomatoes, especially in endogenous regions, and potential sources of contamination, and (v) effective and experimental means of decontaminating Salmonella from the surface and stem scar regions of the tomato. Future research should be directed in many of the areas discussed in this review, including determining and eliminating sources of contamination and targeting regions of the country where Salmonella is endemic and contamination is most likely to occur. Agriculturalists, horticulturalists, microbiologists, and epidemiologists may make the largest impact by working together to solve other unanswered questions regarding tomatoes and Salmonella contamination.
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Affiliation(s)
- Joshua B Gurtler
- 1 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Food Safety and Intervention Technologies Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8551 (ORCID: http://orcid.org/0000-0001-5844-7794 [J.B.G.])
| | - Nia A Harlee
- 1 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Food Safety and Intervention Technologies Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8551 (ORCID: http://orcid.org/0000-0001-5844-7794 [J.B.G.]).,2 Department of Culinary Arts and Food Science, Drexel University, 3141 Chestnut Street, Philadelphia, Pennsylvania 19104
| | - Amanda M Smelser
- 3 Graduate School of Arts and Sciences, Wake Forest University Baptist Medical Center, Medical Center Boulevard, Winston-Salem, North Carolina 27157; and
| | - Keith R Schneider
- 4 Food Science and Human Nutrition Department, University of Florida, 572 Newell Drive, Building 475, Gainesville, Florida 32611, USA
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18
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Glowacz M, Rees D. The practicality of using ozone with fruit and vegetables. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4637-4643. [PMID: 27097728 DOI: 10.1002/jsfa.7763] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 04/13/2016] [Accepted: 04/13/2016] [Indexed: 06/05/2023]
Abstract
The fresh produce industry is constantly growing as a result of increasing consumer demand. Food quality and safety management are still major issues for the supply chain. The use of ozone has been identified as a feasible solution to reduce microorganisms present in food, in this way extending the shelf-life of fresh produce. A number of factors that may affect the efficiency of ozone treatment have been identified, e.g. microbial populations, ozone concentration and time of exposure, type of produce, temperature, relative humidity and packaging material, and they are briefly discussed. Furthermore, practical information derived from studies with ozone conducted by the authors and from their knowledge of the subject directs the reader's attention to the key aspects of ozone use under commercial conditions, i.e. from the practical point of view. Finally, one possible direction for future research with the postharvest use of ozone, i.e. the important role of fruit cuticle in response to this postharvest treatment, is indicated. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Marcin Glowacz
- Natural Resources Institute, University of Greenwich, Chatham, ME4 4TB, UK.
| | - Deborah Rees
- Natural Resources Institute, University of Greenwich, Chatham, ME4 4TB, UK
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19
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Tzortzakis N, Chrysargyris A. Postharvest ozone application for the preservation of fruits and vegetables. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1175015] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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20
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Application of pulsed light (PL)-surfactant combination on inactivation of Salmonella and apparent quality of green onions. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.11.022] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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Scientific Opinion on the risk posed by pathogens in food of non‐animal origin. Part 2 (Salmonella, Yersinia, Shigella and Norovirus in bulb and stem vegetables, and carrots). EFSA J 2014. [DOI: 10.2903/j.efsa.2014.3937] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
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22
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Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 2 (Salmonellaand Norovirus in tomatoes). EFSA J 2014. [DOI: 10.2903/j.efsa.2014.3832] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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