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Hu M, Dong Q, Liu Y, Sun T, Gu M, Zhu H, Xia X, Li Z, Wang X, Ma Y, Yang S, Qin X. A Meta-Analysis and Systematic Review of Listeria monocytogenes Response to Sanitizer Treatments. Foods 2022; 12:foods12010154. [PMID: 36613373 PMCID: PMC9818549 DOI: 10.3390/foods12010154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/15/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022] Open
Abstract
Listeria monocytogenes is a ubiquitous organism that can be found in food-related environments, and sanitizers commonly prevent and control it. The aim of this study is to perform a meta-analysis of L. monocytogenes response to sanitizer treatments. According to the principle of systematic review, we extracted 896 records on the mean log-reduction of L. monocytogenes from 84 publications as the dataset for this study. We applied a mixed-effects model to describe L. monocytogenes response to sanitizer treatment by considering sanitizer type, matrix type, biofilm status, sanitizer concentration, treatment time, and temperature. Based on the established model, we compared the response of L. monocytogenes under different hypothetical conditions using forest plots. The results showed that environmental factors (i.e., sanitizer concentration, temperature, and treatment time) affected the average log-reduction of L. monocytogenes (p < 0.05). L. monocytogenes generally exhibited strong resistance to citric acid and sodium hypochlorite but had low resistance to electrolyzed water. The planktonic cells of L. monocytogenes were less resistant to peracetic acid and sodium hypochlorite than the adherent and biofilm cells. Additionally, the physical and chemical properties of the contaminated or inoculated matrix or surface also influenced the sanitizer effectiveness. This review may contribute to increasing our knowledge of L. monocytogenes resistance to sanitizers and raising awareness of appropriate safety precautions.
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Affiliation(s)
- Minmin Hu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Qingli Dong
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yangtai Liu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
- Correspondence:
| | - Tianmei Sun
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Mingliang Gu
- College of Environmental Science and Engineering, Ocean University of China, Qingdao 266100, China
| | - Huajian Zhu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xuejuan Xia
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Zhuosi Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xiang Wang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yue Ma
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Shuo Yang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xiaojie Qin
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
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Ortiz-Solà J, Abadias M, Colás-Medà P, Sánchez G, Bobo G, Viñas I. Evaluation of a sanitizing washing step with different chemical disinfectants for the strawberry processing industry. Int J Food Microbiol 2020; 334:108810. [PMID: 32805511 DOI: 10.1016/j.ijfoodmicro.2020.108810] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 07/29/2020] [Accepted: 07/30/2020] [Indexed: 12/23/2022]
Abstract
Strawberries are often consumed fresh or only receive minimal processing, inducing a significant health risk to the consumer if contamination occurs anywhere from farm to fork. Outbreaks of foodborne illness associated with strawberries often involve a broad range of microbiological agents, from viruses (human norovirus) to bacteria (Salmonella spp. and Listeria monocytogenes). The addition of sanitizers to water washes is one of the most commonly studied strategies to remove or inactivate pathogens on berries as well as avoid cross contamination due to reuse of process wash water. The risk posed with the safety issues of by-products from chlorine disinfection in the fruit industry has led to a search for alternative sanitizers. We evaluated the applicability of different chemical sanitizers (peracetic acid (PA), hydrogen peroxide (H2O2), citric acid (CA), lactic acid (LA) and acetic acid (AA)) for the inactivation of S. enterica, L. monocytogenes and murine norovirus (MNV-1) on strawberries. A control treatment with chlorine (NaClO) (100 ppm) was included. For each sanitizer, different doses (40, 80 and 120 ppm for PA and 1, 2.5 and 5% for H2O2, LA, AA and CA) and time (2 and 5 min) were studied in order to optimize the decontamination washing step. The best concentrations were 80 ppm for PA, 5% for H2O2 and 2.5% for organic acids (LA, AA and CA) after 2 min treatment. Results indicate that the sanitizers selected may be a feasible alternative to chlorine (100 ppm) for removing selected pathogenic microorganisms (P > 0.05), with reductions about ≥2 log for bacterial strains and ≥ 1.7 log for MNV-1. As the washing water may also increase the microbial counts by cross-contamination, we observed that no pathogenic bacteria were found in wash water after 5% H2O2 and 80 ppm PA after 2 min treatment. On the other hand, we also reported reductions about total aerobic mesophyll (TAM) (0.0-1.4 log CFU/g) and molds and yeasts (M&Y) (0.3-1.8 log CFU/g) with all alternative sanitizers tested. Strawberries treated did not shown significant differences about physio-chemical parameters compared to the untreated samples (initial). For this study, the optimal sanitizer selected was PA, due to the low concentration and cost needed and its microbiocidal effect in wash water and fruit. Notwithstanding the results obtained, the effect of PA in combination with other non-thermal technologies such as water-assisted ultraviolet (UV-C) light should be studied in future research to improve the disinfection of strawberries.
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Affiliation(s)
- J Ortiz-Solà
- Universitat de Lleida, Departamento de Ciencia y Tecnología de Alimentos, XaRTA-Postharvest, Centro Agrotecnio, Rovira Roure 191, 25198 Lleida, Spain
| | - M Abadias
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Spain.
| | - P Colás-Medà
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - G Sánchez
- Departamento de Tecnologías de Conservación y Seguridad Alimentaria, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain
| | - G Bobo
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - I Viñas
- Universitat de Lleida, Departamento de Ciencia y Tecnología de Alimentos, XaRTA-Postharvest, Centro Agrotecnio, Rovira Roure 191, 25198 Lleida, Spain.
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3
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Medina-Gudiño J, Rivera-Garcia A, Santos-Ferro L, Ramirez-Orejel JC, Agredano-Moreno LT, Jimenez-Garcia LF, Paez-Esquiliano D, Martinez-Vidal S, Andrade-Esquivel E, Cano-Buendia JA. Analysis of Neutral Electrolyzed Water anti-bacterial activity on contaminated eggshells with Salmonella enterica or Escherichia coli. Int J Food Microbiol 2020; 320:108538. [PMID: 32004824 DOI: 10.1016/j.ijfoodmicro.2020.108538] [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: 09/11/2019] [Revised: 12/04/2019] [Accepted: 01/22/2020] [Indexed: 01/29/2023]
Abstract
Neutral Electrolyzed Water (NEW) was tested in vitro and on artificially contaminated eggs against Salmonella enterica subsp. enterica or Escherichia coli. The antibacterial effect was measured 30 s after treatment. NEW microbicide activity results were compared against 2% citric acid and 0.9% saline solutions. NEW caused an in vitro decrease in Salmonella titers by ˃5.56 Log10 CFU mL-1 and in artificially contaminated eggs by ˃1.45 Log10 CFU/egg. When it was tested against E. coli, it decreased in vitro bacterial titers by ˃3.28 Log10 CFU mL-1 and on artificially contaminated eggs by ˃6.39 Log10 CFU/egg. The 2% citric acid solution caused an in vitro decrease of 0.4 Log10 CFU mL-1 of Salmonella and E. coli and on eggs artificially contaminated with E. coli or Salmonella there was a decrease of 0.06 and 0.62 Log10 CFU/egg respectively. We evaluated egg cuticle integrity by scanning electron microscopy after treatments with evaluated solutions; the 2% citric acid solution caused damage to the cuticle and exposed eggshell pores and no interaction of NEW or NaCl with the cuticle was observed. NEW treatment showed a fast-bactericidal effect in vitro and table eggs.
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Affiliation(s)
- Jocelyn Medina-Gudiño
- Facultad de Medicina Veterinaria y Zootecnia, Department of Microbiology and Immunology, Universidad Nacional Autónoma de México (UNAM), Cuidad Universitaria, 04510 México D.F., Mexico
| | - Andres Rivera-Garcia
- Facultad de Medicina Veterinaria y Zootecnia, Department of Microbiology and Immunology, Universidad Nacional Autónoma de México (UNAM), Cuidad Universitaria, 04510 México D.F., Mexico
| | - Liliana Santos-Ferro
- Facultad de Medicina Veterinaria y Zootecnia, Department of Microbiology and Immunology, Universidad Nacional Autónoma de México (UNAM), Cuidad Universitaria, 04510 México D.F., Mexico
| | - Juan C Ramirez-Orejel
- Facultad de Medicina Veterinaria y Zootecnia, Department of Animal Nutrition and Biochemistry, Universidad Nacional Autónoma de México (UNAM), Cuidad Universitaria, 04510 México D.F., Mexico
| | - Lourdes T Agredano-Moreno
- Facultad de Ciencias, Department of Cell Biology, Universidad Nacional Autónoma de México (UNAM), 04510 Mexico City, Mexico
| | - Luis F Jimenez-Garcia
- Facultad de Ciencias, Department of Cell Biology, Universidad Nacional Autónoma de México (UNAM), 04510 Mexico City, Mexico
| | - David Paez-Esquiliano
- Facultad de Medicina Veterinaria y Zootecnia, Department of Phisiology and Pharmacology, Universidad Nacional Autónoma de México (UNAM), Cuidad Universitaria, 04510 México D.F., Mexico
| | | | - Eduardo Andrade-Esquivel
- Instituto Tecnológico de Celaya, Departamento de Ingeniería Bioquímica, 38010 Guanajuato, Mexico
| | - Jose A Cano-Buendia
- Facultad de Medicina Veterinaria y Zootecnia, Department of Microbiology and Immunology, Universidad Nacional Autónoma de México (UNAM), Cuidad Universitaria, 04510 México D.F., Mexico.
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4
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Pietrysiak E, Smith S, Ganjyal GM. Food Safety Interventions to Control
Listeria monocytogenes
in the Fresh Apple Packing Industry: A Review. Compr Rev Food Sci Food Saf 2019; 18:1705-1726. [DOI: 10.1111/1541-4337.12496] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2019] [Revised: 05/13/2019] [Accepted: 07/29/2019] [Indexed: 12/29/2022]
Affiliation(s)
- Ewa Pietrysiak
- School of Food Science Washington State Univ. P.O. Box 646376 Pullman WA 99164‐6376 U.S.A
| | - Stephanie Smith
- School of Food Science Washington State Univ. P.O. Box 646376 Pullman WA 99164‐6376 U.S.A
| | - Girish M Ganjyal
- School of Food Science Washington State Univ. P.O. Box 646376 Pullman WA 99164‐6376 U.S.A
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5
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Ersoy ZG, Dinc O, Cinar B, Gedik ST, Dimoglo A. Comparative evaluation of disinfection mechanism of sodium hypochlorite, chlorine dioxide and electroactivated water on Enterococcus faecalis. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.041] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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6
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Lafarga T, Colás-Medà P, Abadías M, Aguiló-Aguayo I, Bobo G, Viñas I. Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.12.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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7
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Li H, Ren Y, Hao J, Liu H. Dual effects of acidic electrolyzed water treatments on the microbial reduction and control of enzymatic browning for fresh-cut lotus root. J Food Saf 2017. [DOI: 10.1111/jfs.12333] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Huiying Li
- College of Bio Science and Engineering; Hebei University of Science and Technology; Shijiazhuang Hebei 050018 P. R. China
| | - Yuanyuan Ren
- College of Bio Science and Engineering; Hebei University of Science and Technology; Shijiazhuang Hebei 050018 P. R. China
| | - Jianxiong Hao
- College of Bio Science and Engineering; Hebei University of Science and Technology; Shijiazhuang Hebei 050018 P. R. China
| | - Haijie Liu
- College of Food Science and Nutritional Engineering; China Agricultural University; Haidian Beijing 100083 P. R. China
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8
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Zhang C, Cao W, Hung YC, Li B. Disinfection effect of slightly acidic electrolyzed water on celery and cilantro. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.04.039] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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9
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Tang W, Li Y, Li W, Chen X, Zeng X. Preparation of a coated Ti anode for producing acidic electrolyzed oxidizing water. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.060] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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10
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Effects of bacterial concentrations and centrifugations on susceptibility of Bacillus subtilis vegetative cells and Escherichia coli O157:H7 to various electrolyzed oxidizing water treatments. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.08.018] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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11
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Huang Y, Sido R, Huang R, Chen H. Application of water-assisted pulsed light treatment to decontaminate raspberries and blueberries from Salmonella. Int J Food Microbiol 2015; 208:43-50. [DOI: 10.1016/j.ijfoodmicro.2015.05.016] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2014] [Revised: 05/12/2015] [Accepted: 05/25/2015] [Indexed: 11/16/2022]
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12
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Bhat R, Stamminger R. Preserving Strawberry Quality by Employing Novel Food Preservation and Processing Techniques - Recent Updates and Future Scope - An Overview. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12184] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Rajeev Bhat
- Food Technology Division; School of Industrial Technology; Universiti Sains Malaysia; Minden Penang 11800 Malaysia
| | - Rainer Stamminger
- Sektion Haushaltstechnik; Institut fur Landtechnik; Universitat Bonn; Bonn Germany
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13
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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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14
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Gurtler JB, Bailey RB, Jin TZ, Fan X. Reduction of an E. coli O157:H7 and Salmonella composite on fresh strawberries by varying antimicrobial washes and vacuum perfusion. Int J Food Microbiol 2014; 189:113-8. [DOI: 10.1016/j.ijfoodmicro.2014.08.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2014] [Revised: 07/18/2014] [Accepted: 08/02/2014] [Indexed: 10/24/2022]
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15
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Waters BW, Hung YC. The Effect of pH and Chloride Concentration on the Stability and Antimicrobial Activity of Chlorine-Based Sanitizers. J Food Sci 2014; 79:M622-7. [DOI: 10.1111/1750-3841.12422] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2013] [Accepted: 02/04/2014] [Indexed: 11/30/2022]
Affiliation(s)
- Brian W. Waters
- Dept. of Food Science and Technology; The Univ. of Georgia; 1109 Experiment St Griffin GA 30223 U.S.A
| | - Yen-Con Hung
- Dept. of Food Science and Technology; The Univ. of Georgia; 1109 Experiment St Griffin GA 30223 U.S.A
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16
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McCarthy S, Burkhardt W. Efficacy of electrolyzed oxidizing water against Listeria monocytogenes and Morganella morganii on conveyor belt and raw fish surfaces. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.09.030] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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17
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Mukhopadhyay S, Ramaswamy R. Application of emerging technologies to control Salmonella in foods: A review. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.05.016] [Citation(s) in RCA: 79] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Zeng X, Ye G, Tang W, Ouyang T, Tian L, Ni Y, Li P. Fungicidal efficiency of electrolyzed oxidizing water on Candida albicans and its biochemical mechanism. J Biosci Bioeng 2011; 112:86-91. [PMID: 21458372 DOI: 10.1016/j.jbiosc.2011.03.003] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2010] [Revised: 03/04/2011] [Accepted: 03/09/2011] [Indexed: 11/26/2022]
Abstract
The fungicidal influencing factors of electrolyzed oxidizing water (EOW) on Candida albicans were investigated by suspension quantitative germicidal tests. Results showed that EOW possessed predominant fungicidal rate on C. albican, as high as consumately 100% after 0.5min duration of 65.5mg/L active available chlorine concentration (ACC). The fungicidal effect was promoted proportionally along with ACC but was inhibited by organic interferential bovine serum albumin (BSA). The fungicidal mechanism was also investigated at a biological molecular level by detecting series of biochemical indices. Fluorescent microscopy showed that almost all C. albicans cells were stained red in 1min, suggesting that cell membrane was one of EOW's action targets. Transmission electron microscopy (TEM) showed that EOW destroyed the cellular protective barriers and imposed some damage upon the nucleus area, which verified EOW's effects on microbial ultra-structures. EOW improved membrane permeabilities with the result that the leakages of cellular inclusions (K(+), proteins and DNA) and the conductivity increased rapidly. The dehydrogenase relative activities of C. albicans decreased by 44.0% after 10min, indicating that EOW also had a destructive effect on cellular dehydrogenase.
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Affiliation(s)
- Xinping Zeng
- School of Life Sciences and Technology, Tongji University, Shanghai, China
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HUNG YC, TILLY P, KIM C. EFFICACY OF ELECTROLYZED OXIDIZING (EO) WATER AND CHLORINATED WATER FOR INACTIVATION OF ESCHERICHIA COLI O157:H7 ON STRAWBERRIES AND BROCCOLI. J FOOD QUALITY 2010. [DOI: 10.1111/j.1745-4557.2010.00344.x] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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20
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HUNG YENCON, BAILLY DAMIEN, KIM CHYER, ZHAO YONG, WANG XICHANG. EFFECT OF ELECTROLYZED OXIDIZING WATER AND CHLORINATED WATER TREATMENTS ON STRAWBERRY AND BROCCOLI QUALITY. J FOOD QUALITY 2010. [DOI: 10.1111/j.1745-4557.2010.00345.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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21
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Zeng X, Tang W, Ye G, Ouyang T, Tian L, Ni Y, Li P. Studies on Disinfection Mechanism of Electrolyzed Oxidizing Water on E. coli and Staphylococcus aureus. J Food Sci 2010; 75:M253-60. [DOI: 10.1111/j.1750-3841.2010.01649.x] [Citation(s) in RCA: 72] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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22
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Park YB, Guo JY, Rahman S, Ahn J, Oh DH. Synergistic Effect of Electrolyzed Water and Citric Acid AgainstBacillus CereusCells and Spores on Cereal Grains. J Food Sci 2009; 74:M185-9. [DOI: 10.1111/j.1750-3841.2009.01139.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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