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Tenea GN, Reyes P. Bacterial community changes in strawberry fruits ( Fragaria × ananassa variety "Monterey") from farm field to retail market stands, an indicator of postharvest contamination. Front Microbiol 2024; 15:1348316. [PMID: 38435684 PMCID: PMC10904649 DOI: 10.3389/fmicb.2024.1348316] [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: 12/10/2023] [Accepted: 01/29/2024] [Indexed: 03/05/2024] Open
Abstract
Background Strawberry (Fragaria × ananassa) fruits are vulnerable to bacterial contamination; some species are pathogenic and can affect human health. Comprehending the bacterial composition and diversity at different ripe stages is a key determinant of the fruit health, productivity, and quality. Methodology An amplicon metagenomic approach on the 16S rRNA region was used to identify the bacterial diversity in exocarp of fruits collected from a farm field at two ripe stages: breaking (white, phase two) and ripe (red, phase four) and purchased from different retail market stands at ripe (red, phase four, ready-to-eat) stage. Besides, the fruit quality was assessed. Results Strawberries carries a high microorganisms diversity, with Pseudomonaceae, Yearsiniaceae, and Hafniaceae being the most abundant families across the samples. Among the groups, Pseudomonaceae and Clostridiaceae were the most abundant families at breaking (phase two) and ripe (phase four), whereas Yearsiniaceae, Hafniaceae, Aeromonadaceae, and Streptococcaceae were the most abundant families in the market group. Although samples from group four-field and market were at the same ripe stage, the bacterial species composition was divergent. Serratia spp. were prevalent (above 60%) in samples collected from the market group, and Pseudomonas (above 70%) species were mostly found in the samples collected from the field settings regardless of the phase. Besides, Escherichia coli and Salmonella enterica were detected in the ready-to-eat samples from both the field and the market, while Enterococcus gallinarum was detected in the samples that originated from the market. Interestingly, Shewanella putrefaciens and Shewanella profunda, two human opportunistic pathogens, were detected in the fruits from the market only. According to alpha and beta diversity analyses, strawberry fruits displayed significant differences (P < 0.05) in bacterial communities within the ripe group, with the samples from the market showing the most bacterial diversity. Although we do not directly correlate the quality attributes with bacterial diversity, the results indicated a clear separation between groups according with their ripe stage and origin. Conclusion This study provides a comprehensive framework of the bacterial diversity throughout the transition from unripe to ripe strawberries which may aid in the development of preventative measures to manage the postharvest contamination.
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Affiliation(s)
- Gabriela N. Tenea
- Biofood and Nutraceutics Research and Development Group, Faculty of Engineering in Agricultural and Environmental Sciences, Universidad Técnica del Norte, Ibarra, Ecuador
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Pathogenic Microorganisms Linked to Fresh Fruits and Juices Purchased at Low-Cost Markets in Ecuador, Potential Carriers of Antibiotic Resistance. Antibiotics (Basel) 2023; 12:antibiotics12020236. [PMID: 36830147 PMCID: PMC9952111 DOI: 10.3390/antibiotics12020236] [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: 12/30/2022] [Revised: 01/15/2023] [Accepted: 01/16/2023] [Indexed: 01/26/2023] Open
Abstract
The pathogenic microorganisms linked to fresh fruits and juices sold out in retail low-cost markets raise safety concerns as they may carry multidrug-resistant (MDR) genes. To evaluate the microbiological quality and safety of highly consumed fruits and derivatives in Imbabura Province, Ecuador, ready-to-eat strawberries (5 independent batches; n = 300 samples), and gooseberries (5 separate batches; n = 500 samples), purchased from a local fruit farm grower and low-cost retail market, along with 20 different natural fruit- and vegetables-based juices (3 independent batches; n = 60 samples) purchased from food courts located within the low-cost markets were analyzed. Bacteriological analysis showed that the microbial quality was lower as several indicators (n = 984) consisting of total coliforms (TCOL), total aerobes (AEROB), Enterobacter spp. (ENT), Shigella spp., (SHIGA), yeasts (YE), and molds (M) were detected. Staphylococcus spp. (STAPHY) was found in both fruits regardless of origin, while Escherichia coli (EC) isolates were found in strawberries but not gooseberries. Salmonella spp. (SALM) were detected in juices only. Antibiotic susceptibility testing showed multidrug resistance of several isolates. The hemolytic pattern revealed that 88.89% of EC and 61.11% of ENT isolates were beta-hemolytic. All STAPHY isolates were beta-hemolytic while SALM and SHIGA were alpha-hemolytic. Plasmid curing assay of MDR isolates (ENT, EC, SALM, and STAPHY) showed that the antibiotic resistance (AR) was highly indicative of being plasmid-borne. These results raise concerns about the consumption of MDR bacteria. However, good agricultural and industrial practices, behavioral change communication, and awareness-raising programs are necessary for all stakeholders along the food production and consumption supply chain.
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Ortiz‐Solà J, Valero A, Abadias M, Nicolau‐Lapeña I, Viñas I. Evaluation of water-assisted UV-C light and its additive effect with peracetic acid for the inactivation of Listeria monocytogenes, Salmonella enterica and murine norovirus on whole and fresh-cut strawberries during shelf-life. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5660-5669. [PMID: 35373358 PMCID: PMC9545235 DOI: 10.1002/jsfa.11913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 03/03/2022] [Accepted: 04/04/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND The purpose of the present study was to examine the inactivation of Salmonella enterica (50 μL; 109 CFU g-1 ), Listeria monocytogenes (50 μL; 109 CFU g-1 ), and murine norovirus (MNV-1; 50 μL; 107 50% tissue culture infectious dose (TCID50 ) mL-1 ) on whole and fresh-cut strawberries after 2 min disinfection treatments (water (H2 O), chlorine 200 mg L-1 (NaClO), water-assisted ultraviolet-C (UV-C) (WUV), and the combination WUV and 40 mg L-1 of PA (WUV + PA)) in a water tank (15 L) equipped with 4 UV-C lamps (17.2 W each), and after 7 days of cold storage (4 and 10 °C). For MNV-1, dry UV-C treatment (DUV) was also tested. For all UV-C treatments, an irradiation dose of 1.3 kJ m-2 was used. RESULTS When strawberries were washed with WUV, L. monocytogenes and S. enterica were reduced by 2.8 and 2.2 log CFU g-1 , respectively. The addition of 40 mg L-1 of PA to WUV (WUV + PA) increased the reduction range of L. monocytogenes and S. enterica by 1.9 and 0.8 log, respectively. Regarding the wash water, no pathogens were recovered after the WUV + PA treatment (detection limit 50 CFU mL-1 ). Depending on storage conditions (7 days at 4 or 10 °C), reductions observed were 0.5 to 2.0 log for S. enterica and 0.5 to 3.0 log for L. monocytogenes. The reductions in MNV-1 titer after disinfection treatments ranged from 1.3 to 1.7 log. No significant differences between storage conditions were observed for MNV-1: titers did not decline or were reduced up to 0.3 log after 7 days of cold storage. CONCLUSION The three-way action for disinfecting strawberries by UV-C irradiation and PA, plus the physical removal of the microorganisms by agitated water, are effective against foodborne pathogens on strawberries and water wash. During storage, WUV had a larger impact on the inactivation kinetics of S. enterica. Storage had little impact on MNV-1 inactivation. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Jordi Ortiz‐Solà
- Universitat de Lleida, Food Technology DepartmentAgrotecnio‐Cerca Center, 25001LleidaCarrer de Jaume II, 69Spain
| | - Antonio Valero
- Universidad de CórdobaFaculty of Veterinary Medicine, Department of Food science and Technology, 14014CórdobaAvenida de Medina Azahara, 1Spain
| | - Maribel Abadias
- IRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, 25003LleidaParc de GardenySpain
| | - Iolanda Nicolau‐Lapeña
- Universitat de Lleida, Food Technology DepartmentAgrotecnio‐Cerca Center, 25001LleidaCarrer de Jaume II, 69Spain
| | - Inmaculada Viñas
- Universitat de Lleida, Food Technology DepartmentAgrotecnio‐Cerca Center, 25001LleidaCarrer de Jaume II, 69Spain
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Effect of combination of UV-A light and chitosan-gallic acid coating on microbial safety and quality of fresh strawberries. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109106] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Ríos‐López AL, Heredia N, García S, Merino‐Mascorro JÁ, Solís‐Soto LY, Dávila‐Aviña JE. Effect of phenolic compounds and cold shock on survival and virulence of
Escherichia coli
pathotypes. J Food Saf 2022. [DOI: 10.1111/jfs.12966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ana L. Ríos‐López
- Departamento de Microbiología e Inmunología, Facultad de Ciencias Biológicas Universidad Autónoma de Nuevo León San Nicolás de los Garza Mexico
| | - Norma Heredia
- Departamento de Microbiología e Inmunología, Facultad de Ciencias Biológicas Universidad Autónoma de Nuevo León San Nicolás de los Garza Mexico
| | - Santos García
- Departamento de Microbiología e Inmunología, Facultad de Ciencias Biológicas Universidad Autónoma de Nuevo León San Nicolás de los Garza Mexico
| | - José Á. Merino‐Mascorro
- Departamento de Microbiología e Inmunología, Facultad de Ciencias Biológicas Universidad Autónoma de Nuevo León San Nicolás de los Garza Mexico
| | - Luisa Y. Solís‐Soto
- Departamento de Microbiología e Inmunología, Facultad de Ciencias Biológicas Universidad Autónoma de Nuevo León San Nicolás de los Garza Mexico
| | - Jorge E. Dávila‐Aviña
- Departamento de Microbiología e Inmunología, Facultad de Ciencias Biológicas Universidad Autónoma de Nuevo León San Nicolás de los Garza Mexico
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Mendes‐Oliveira G, Jin TZ, Campanella OH. Microbial safety and shelf‐life of pulsed electric field processed nutritious juices and their potential for commercial production. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Gabriella Mendes‐Oliveira
- U.S. Department of Agriculture Agricultural Research Service Beltsville Agricultural Research Center Beltsville Maryland USA
| | - Tony Z. Jin
- U.S. Department of Agriculture Agricultural Research Service Eastern Regional Research Center Pennsylvania USA
| | - Osvaldo H. Campanella
- Department of Food Science and Technology The Ohio State University Columbus Ohio USA
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Ortiz-Solà J, Viñas I, Aguiló-Aguayo I, Bobo G, Abadias M. An innovative water-assisted UV-C disinfection system to improve the safety of strawberries frozen under cryogenic conditions. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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8
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Zajančkauskaitė A, Noreika A, Rutkienė R, Meškys R, Kaliniene L. Low-Temperature Virus vB_EcoM_VR26 Shows Potential in Biocontrol of STEC O26:H11. Foods 2021; 10:1500. [PMID: 34203373 PMCID: PMC8307508 DOI: 10.3390/foods10071500] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 06/23/2021] [Accepted: 06/25/2021] [Indexed: 11/17/2022] Open
Abstract
Shiga toxin-producing Escherichia coli (STEC) O26:H11 is an emerging foodborne pathogen of growing concern. Since current strategies to control microbial contamination in foodstuffs do not guarantee the elimination of O26:H11, novel approaches are needed. Bacteriophages present an alternative to traditional biocontrol methods used in the food industry. Here, a previously isolated bacteriophage vB_EcoM_VR26 (VR26), adapted to grow at common refrigeration temperatures (4 and 8 °C), has been evaluated for its potential as a biocontrol agent against O26:H11. After 2 h of treatment in broth, VR26 reduced O26:H11 numbers (p < 0.01) by > 2 log10 at 22 °C, and ~3 log10 at 4 °C. No bacterial regrowth was observed after 24 h of treatment at both temperatures. When VR26 was introduced to O26:H11-inoculated lettuce, ~2.0 log10 CFU/piece reduction was observed at 4, 8, and 22 °C. No survivors were detected after 4 and 6 h at 8 and 4 °C, respectively. Although at 22 °C, bacterial regrowth was observed after 6 h of treatment, O26:H11 counts on non-treated samples were >2 log10 CFU/piece higher than on phage-treated ones (p < 0.02). This, and the ability of VR26 to survive over a pH range of 3-11, indicates that VR26 could be used to control STEC O26:H11 in the food industry.
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Affiliation(s)
| | | | | | | | - Laura Kaliniene
- Department of Molecular Microbiology and Biotechnology, Institute of Biochemistry, Life Sciences Center, Vilnius University, Sauletekio av. 7, LT-10257 Vilnius, Lithuania; (A.Z.); (A.N.); (R.R.); (R.M.)
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9
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Shen X, Cong J, Mugendi J, Hanrahan I, Zhu MJ. Synergistic Effects of Lauric Arginate and Peracetic Acid in Reducing Listeria monocytogenes on Fresh Apples. Front Microbiol 2021; 12:641034. [PMID: 34220734 PMCID: PMC8249811 DOI: 10.3389/fmicb.2021.641034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Accepted: 05/20/2021] [Indexed: 11/13/2022] Open
Abstract
Apples are naturally coated with a water-repelling hydrophobic wax layer, which may limit the antimicrobial efficacies of surface sanitizer solutions. Lauric arginate (LAE) is a cationic surfactant with antimicrobial efficacy against Listeria monocytogenes. In this study, we investigated the antimicrobial and the wettability effects of LAE in enhancing anti-L. monocytogenes efficacy of peracetic acid (PAA) and further verified the optimized treatment combinations in a pilot spray-bar brush bed system. Apples after 48 h of inoculation were treated with PAA surface sanitation in combination with different concentrations of LAE at 22 or 46°C. The effectiveness of PAA with LAE solutions in decontaminating L. monocytogenes significantly increased with the increased concentration of PAA (60-80 ppm) or LAE (0.01-0.05%) or the treatment temperature (from 22 to 46°C). A 30-120-sec wash by 80 ppm PAA with 0.01 and 0.05% LAE at 22°C reduced L. monocytogenes on apples by 2.10-2.25 and 2.48-2.58 log10 CFU/apple, respectively. Including LAE in the PAA solution decreased contact angles on apple surfaces. However, the increased wettability of the sanitizer solution may not be the main contributor to the enhanced antimicrobial efficacy of the PAA solution, given that the addition of Tween 80 or Tween 85 only slightly boosted the anti-L. monocytogenes efficacy of PAA solutions though both increased the wettability of the PAA solutions. The synergistic effects of PAA and LAE were further validated in a pilot spray-bar brush bed packing system, where a 30-sec spray wash with 80 ppm PAA and 0.05% LAE at 22 and 46°C caused 1.68 and 2.08 log reduction of Listeria on fresh apples, respectively. This study provides an improved PAA process/preventive strategy for ensuring microbial food safety of fresh apples that is applicable to commercial apple packing lines.
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Affiliation(s)
- Xiaoye Shen
- School of Food Science, Washington State University, Pullman, WA, United States
| | - Jian Cong
- School of Food Science, Washington State University, Pullman, WA, United States
| | - Joshua Mugendi
- School of Food Science, Washington State University, Pullman, WA, United States
| | - Ines Hanrahan
- Washington Tree Fruit Research Commission, Wenatchee, WA, United States
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, WA, United States
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Escherichia coli Survival on Strawberries and Unpacked Romaine Lettuce Washed Using Contaminated Water. Foods 2021; 10:foods10061390. [PMID: 34208495 PMCID: PMC8235505 DOI: 10.3390/foods10061390] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 06/08/2021] [Accepted: 06/10/2021] [Indexed: 01/02/2023] Open
Abstract
A number of foodborne outbreaks have occurred in the past decade, with higher incidences associated with romaine lettuce and strawberries. Contaminated agricultural water has been reported as the source of microbial contamination in most of these outbreaks. Maintaining the adequate and sanitary quality (0 E. coli/100 mL) of agricultural water can be challenging during post-harvest operations such as washing. The study focused on the attachment of generic E. coli (Rifampicin resistant) onto romaine lettuce and strawberries, mimicking the produce wash step. The produce was washed with contaminated water, air-dried, and stored in display units for 7 days. The produce was sampled randomly each day and analyzed for the surviving E. coli count. The results indicated that E. coli can survive in both lettuce and strawberries over extended periods. A survival population of 2.3 log CFU/cm2 (day 8) was observed on lettuce with an initial population of 2.8 log CFU/cm2 (day 0). On strawberries, the population reduced from 3.0 (day 0) to 1.7 log CFU/cm2 (day 7), with an initial E. coli concentration of approx. 6 log CFU/mL in the wash water. Strawberry leaves had a higher attachment of E. coli than the fruit (p < 0.05). In conclusion, romaine lettuce and strawberries washed with contaminated water can cause an outbreak affecting consumers and public health.
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Alp D, Bulantekin Ö. The microbiological quality of various foods dried by applying different drying methods: a review. Eur Food Res Technol 2021; 247:1333-1343. [PMID: 33824622 PMCID: PMC8017434 DOI: 10.1007/s00217-021-03731-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 03/18/2021] [Accepted: 03/20/2021] [Indexed: 12/01/2022]
Abstract
With the drying process, the water activity and moisture content of the foods are reduced, so the growth of microorganisms in the foods is largely prevented/postponed. But low-aw foods should not be considered sterile they can be contaminated by fungi and other contaminants during the drying process under unhygienic conditions. If drying is not done to a sufficient degree of moisture during food processing and storage, where dried foods are processed, sometimes the minimum value is reached for the growth of microorganisms. In dry foods, some pathogens, yeast and molds can continue to grow during storage, transport and transportation until the sale and they causing spoilage. They can even cause health problems if enough pathogen or spore cells remain viable. Considering this situation today, it is attempted to obtain high-quality dried foods with good microbiologically and chemically properties. For this purpose, various drying methods have been developed. Most studies suggest that when foods are pre-treated with the ascorbic acid or sodium metabisulfite or applied with various combined methods such as UV irradiation, supercritical carbon dioxide (SCO2), low-pressure superheated steam drying (LPSSD), and infrared (IR) drying, they can be effective on inactivation of microorganisms. We have reviewed in this study how these methods made dried products efficient of microbial inactivation and microbiologically safe.
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Affiliation(s)
- Duygu Alp
- Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta, Turkey
| | - Özcan Bulantekin
- Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta, Turkey
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12
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Potential for Bacteriophage Cocktail to Complement Commercial Sanitizer Use on Produce Against Escherichia coli O157:H7. Microorganisms 2020; 8:microorganisms8091316. [PMID: 32872459 PMCID: PMC7563534 DOI: 10.3390/microorganisms8091316] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 08/24/2020] [Accepted: 08/26/2020] [Indexed: 02/03/2023] Open
Abstract
The increasing concern for food safety has created a need to evaluate novel techniques to eliminate or control pathogens, resulting in safe food. In this study, four bacteriophages of bovine origin, specific to E. coli O157:H7, were successfully isolated and characterized. A microplate reader assay demonstrated the efficacy of the bacteriophage (phage) cocktail against E. coli O157:H7 resulting in a significant reduction (p < 0.01) in the target pathogen population. The phage cocktail demonstrated significant efficacy (p < 0.05) against E. coli O157:H7 in the presence of the most utilized sanitizers in the United States, namely 100 parts per million (ppm) free chlorine and 100-ppm peroxyacetic acid. Survival in the sanitizer concentrations demonstrates the potential use of phage cocktail and sanitizer synergistically to enhance sanitation operations in the food industry.
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13
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Ortúzar JE, Dogan OB, Sotomayor G, Jiménez C, Clarke J, Flores RA, Gray GM, Rupnow JH, Wang B. Quantitative assessment of microbial quality and safety risk: A preliminary case study of strengthening raspberry supply system in Chile. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107166] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Shiraz S, Djebbi-Simmons D, Alhejaili M, Danos K, Janes M, Fontenot K, Xu W. Evaluation of the microbial safety and quality of Louisiana strawberries after flooding. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106970] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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15
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Elucidating Escherichia Coli O157:H7 Colonization and Internalization in Cucumbers Using an Inverted Fluorescence Microscope and Hyperspectral Microscopy. Microorganisms 2019; 7:microorganisms7110499. [PMID: 31661860 PMCID: PMC6920880 DOI: 10.3390/microorganisms7110499] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 10/17/2019] [Accepted: 10/17/2019] [Indexed: 11/18/2022] Open
Abstract
Contamination of fresh cucumbers (Cucumis sativus L.) with Escherichia coli O157:H7 can impact the health of consumers. Despite this, the pertinent mechanisms underlying E. coli O157:H7 colonization and internalization remain poorly documented. Herein we aimed to elucidate these mechanisms in cucumbers using an inverted fluorescence microscope and hyperspectral microscopy. We observed that E. coli O157:H7 primarily colonized around the stomata on cucumber epidermis without invading the internal tissues of intact cucumbers. Once the bacterial cells had infiltrated into the internal tissues, they colonized the cucumber placenta and vascular bundles (xylem vessels, in particular), and also migrated along the xylem vessels. Moreover, the movement rate of E. coli O157:H7 from the stalk to the flower bud was faster than that from the flower bud to the stalk. We then used hyperspectral microscope imaging to categorize the infiltrated and uninfiltrated areas with high accuracy using the spectral angle mapper (SAM) classification method, which confirmed the results obtained upon using the inverted fluorescence microscope. We believe that our results are pivotal for developing science-based food safety practices, interventions for controlling E. coli O157:H7 internalization, and new methods for detecting E. coli O157:H7-plant interactions.
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Chhetri VS, Fontenot K, Strahan R, Yemmireddy VK, Cason C, Kharel K, Adhikari A. Attachment strength and on-farm die-off rate of Escherichia coli on watermelon surfaces. PLoS One 2019; 14:e0210115. [PMID: 30620744 PMCID: PMC6324798 DOI: 10.1371/journal.pone.0210115] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Accepted: 12/17/2018] [Indexed: 01/10/2023] Open
Abstract
Pre-harvest contamination of produce has been a major food safety focus. Insight into the behavior of enteric pathogens on produce in pre-harvest conditions will aid in developing pre-harvest and post-harvest risk management strategies. In this study, the attachment strength (SR) and die-off rate of E. coli on the surface of watermelon fruits and the efficacy of aqueous chlorine treatment against strongly attached E. coli population were investigated. Watermelon seedlings were transplanted into eighteen plots. Prior to harvesting, a cocktail of generic E. coli (ATCC 23716, 25922 and 11775) was inoculated on the surface of the watermelon fruits (n = 162) and the attachment strength (SR) values and the daily die-off rates were examined up to 6 days by attachment assay. After 120 h, watermelon samples were treated with aqueous chlorine (150 ppm free chlorine for 3 min). The SR value of the E. coli cells on watermelon surfaces significantly increased (P<0.05) from 0.04 to 0.99 in the first 24 h, which was primarily due to the decrease in loosely attached population, given that the population of strongly attached cells was constant. Thereafter, there was no significant change in SR values, up to 120 h. The daily die-off rate of E. coli ranged from -0.12 to 1.3 log CFU/cm2. The chlorine treatment reduced the E. coli level by 4.2 log CFU/cm2 (initial level 5.6 log CFU/cm2) and 0.62 log CFU/cm2 (initial level 1.8 log CFU/cm2), on the watermelons that had an attachment time of 30 min and 120 h respectively. Overall, our findings revealed that the population of E. coli on watermelon surfaces declined over time in an agricultural environment. Microbial contamination during pre-harvest stages may promote the formation of strongly attached cells on the produce surfaces, which could influence the efficacy of post-harvest washing and sanitation techniques.
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Affiliation(s)
- Vijay Singh Chhetri
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, United States of America
| | - Kathryn Fontenot
- School of Plant, Environmental, and Soil Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, United States of America
| | - Ronald Strahan
- School of Plant, Environmental, and Soil Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, United States of America
| | - Veerachandra K. Yemmireddy
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, United States of America
| | - Cameron Cason
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, United States of America
| | - Karuna Kharel
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, United States of America
| | - Achyut Adhikari
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, United States of America
- * E-mail:
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Wang W, Zhou Y, Xiao X, Yang G, Wang Q, Wei W, Liu Y, Yang H. Behavior of Salmonella Typhimurium on Fresh Strawberries Under Different Storage Temperatures and Wash Treatments. Front Microbiol 2018; 9:2091. [PMID: 30271386 PMCID: PMC6146104 DOI: 10.3389/fmicb.2018.02091] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2018] [Accepted: 08/16/2018] [Indexed: 12/29/2022] Open
Abstract
Fresh strawberries are one of the most popular fruits in China and are vulnerable to microbial contamination. In this study, the behavior of Salmonella Typhimurium on fresh strawberries stored at refrigeration and room temperatures, as well as the effectiveness of mild heat wash treatments at 47, 50, and 53°C on bacterial survival was investigated. The modified Gompertz, Huang, log-linear, and Weibull models were used to fit bacterial growth and survival curves under different treatments. A secondary model based on linear regression was developed to describe the effect of washing temperature on the kinetic parameters of S. Typhimurium survival derived from the Weibull model. During 72 h storage, S. Typhimurium on fresh strawberries stored at 4°C was reduced by 1.35 log CFU/g and growth of 5.64 log CFU/g was observed when strawberries were stored at 25°C. Bacterial reductions of 1.22 ± 0.15, 1.92 ± 0.06, 2.27 ± 0.07 log CFU/g were obtained when washing was carried out at 47, 50 and 53°C for 240 s, respectively. The wash temperature was an important parameter for bacterial inactivation and bacterial populations declined significantly in conjunction with washing time (p < 0.05). Warm wash treatments lead the visible color changes of strawberries, showing a slightly darker appearance while acceptable. The goodness-of-fit indices indicated that the log-linear model provided a satisfactory fit to describe the bacterial survival at 4°C. According to the smaller Akaike information criterion (AIC) value, the modified Gompertz model performed slightly better than the Huang model in describing bacterial growth at 25°C. The high adj-R2 (≥0.90) and small RMSE (≤0.22) indicated the Weibull model better described bacterial behavior under mild heat treatments. We found a close linear relationship between wash temperatures and ln k and ln n. These models were validated by independent experimental data and the values of the bias and accuracy factors fell into the acceptable range.
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Affiliation(s)
- Wen Wang
- MOA Laboratory of Quality and Safety Risk Assessment for Agro-Products, State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Yu Zhou
- MOA Laboratory of Quality and Safety Risk Assessment for Agro-Products, State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Xingning Xiao
- MOA Laboratory of Quality and Safety Risk Assessment for Agro-Products, State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Guiling Yang
- MOA Laboratory of Quality and Safety Risk Assessment for Agro-Products, State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Qiang Wang
- MOA Laboratory of Quality and Safety Risk Assessment for Agro-Products, State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Wei Wei
- MOA Laboratory of Quality and Safety Risk Assessment for Agro-Products, State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Yuanjing Liu
- MOA Laboratory of Quality and Safety Risk Assessment for Agro-Products, State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Hua Yang
- MOA Laboratory of Quality and Safety Risk Assessment for Agro-Products, State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
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Xu W, Chen H, Wu C. Salmonella and Escherichia coli O157:H7 Inactivation, Color, and Bioactive Compounds Enhancement on Raspberries during Frozen Storage after Decontamination Using New Formula Sanitizer Washing or Pulsed Light. J Food Prot 2016; 79:1107-14. [PMID: 27357029 DOI: 10.4315/0362-028x.jfp-15-379] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Berries are normally washed before they are frozen. Washing with sanitizer and treatment with pulsed light (PL) were studied for their effectiveness to inactivate foodborne pathogens on raspberries during frozen storage, while maintaining or enhancing major quality parameters. Raspberries were inoculated with Salmonella or Escherichia coli O157:H7 and then underwent a washing treatment with citric acid plus sodium dodecyl sulfate (CA+SDS) or citric acid plus thymol (CA+THY) or treatment with PL (dry PL, water-assisted [wet] PL, and PL-SDS). Pathogen survival was determined immediately after treatments and during frozen storage at -20°C for 3 months. Washing with CA+SDS or CA+THY significantly reduced Salmonella (by 3.6 and 3.2 log CFU/g, respectively) and E. coli O157:H7 (by 4.1 and 3.7 log CFU/g, respectively). At the end of storage, washing with CA+SDS reduced Salmonella to 0.6 log CFU/g and E. coli O157:H7 to 0.5 log CFU/g; washing with CA+THY reduced Salmonella to 0.9 log CFU/g and E. coli O157:H7 to 0.5 log CFU/g. PL-SDS showed decontamination efficacy on raspberries, with 0.7 log CFU/g Salmonella and 0.9 log CFU/g E. coli O157:H7 surviving at the end of storage; in comparison, in the control, 1.6 log CFU/g Salmonella and 1.5 log CFU/g E. coli O157:H7 survived. Pathogen survival in raspberries that had been washed or treated with PL-SDS was significantly lower than in untreated raspberries. Major quality parameters, including color, total phenolic content, total anthocyanin content, total bacterial count, and total yeast and mold counts, were evaluated on raspberries immediately after treatments and during frozen storage. Redness increased in PL-treated raspberries. At the end of storage, PL-treated raspberries had significantly higher total phenolic content and total anthocyanin content compared with control samples. Washing with sanitizers and treatment with PL decreased the total bacterial count and total yeast and mold counts on raspberries and maintained the low counts. Our findings suggest that washing with a sanitizer or treatment with PL could be used to process frozen raspberries for enhanced food safety and quality.
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Affiliation(s)
- Wenqing Xu
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716, USA, School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, Louisiana 70803, USA
| | - Haiqiang Chen
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716, USA
| | - Changqing Wu
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716, USA.
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Kurtböke DI, Palk A, Marker A, Neuman C, Moss L, Streeter K, Katouli M. Isolation and characterization of Enterobacteriaceae species infesting post-harvest strawberries and their biological control using bacteriophages. Appl Microbiol Biotechnol 2016; 100:8593-606. [DOI: 10.1007/s00253-016-7651-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2016] [Revised: 05/24/2016] [Accepted: 05/27/2016] [Indexed: 10/21/2022]
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Won JS, Kim MH, Han GJ, Noh BS, Min SC. Preservation of Strawberry Juice by Dynamic High-Pressure Processing. ACTA ACUST UNITED AC 2015. [DOI: 10.9721/kjfst.2015.47.4.480] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Huang Y, Chen H. Inactivation of Escherichia coli O157:H7, Salmonella and human norovirus surrogate on artificially contaminated strawberries and raspberries by water-assisted pulsed light treatment. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.03.013] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Delbeke S, Ceuppens S, Jacxsens L, Uyttendaele M. Survival of Salmonella and Escherichia coli O157:H7 on strawberries, basil, and other leafy greens during storage. J Food Prot 2015; 78:652-60. [PMID: 25836388 DOI: 10.4315/0362-028x.jfp-14-354] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
The survival of Salmonella and Escherichia coli O157:H7 on strawberries, basil leaves, and other leafy greens (spinach leaves, lamb and butterhead lettuce leaves, baby leaves, and fresh-cut iceberg lettuce) was assessed at cold (<7 °C) and ambient temperatures. All commodities were spot inoculated with E. coli O157:H7 or Salmonella to obtain an initial inoculum of 5 to 6 log and 4 to 5 log CFU/g for strawberries and leafy greens, respectively. Samples were air packed. Strawberries were stored at 4, 10, 15, and 22 °C and basil leaves and other leafy greens at 7, 15, and 22 °C for up to 7 days (or less if spoiled before). Both Salmonella and E. coli O157:H7 showed a gradual decrease in numbers if inoculated on strawberries, with a similar reduction observed at 4, 10, and 15 °C (2 to 3 log after 5 days). However, at 15 °C (and 10 °C for E. coli O157:H7), the survival experiment stopped before day 7, as die-off of both pathogens below the lower limit of detection was achieved or spoilage occurred. At 22 °C, strawberries were moldy after 2 or 4 days. At that time, a 1- to 2-log reduction of both pathogens had occurred. A restricted die-off (on average 1.0 log) and increase (on average , 0.5 log) of both pathogens on basil leaves occurred after 7 days of storage at 7 and 22 °C, respectively. On leafy greens, a comparable decrease as on basil was observed after 3 days at 7 °C. At 22 °C, both pathogens increased to higher numbers on fresh-cut iceberg and butterhead lettuce leaves (on average 1.0 log), probably due to the presence of exudates. However, by using spot inoculation, the increase was rather limited, probably due to minimized contact between the inoculum and cell exudates. Avoiding contamination, in particular, at cultivation (and harvest or postharvest) is important, as both pathogens survive during storage, and strawberries, basil, and other leafy green leaves are consumed without inactivation treatment.
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Affiliation(s)
- Stefanie Delbeke
- Lab of Food Microbiology and Food Preservation, Department Food Safety and Food Quality, Faculty Bioscience Engineering, Ghent University, Coupure Links 653B-9000 Ghent, Belgium
| | - Siele Ceuppens
- Lab of Food Microbiology and Food Preservation, Department Food Safety and Food Quality, Faculty Bioscience Engineering, Ghent University, Coupure Links 653B-9000 Ghent, Belgium
| | - Liesbeth Jacxsens
- Lab of Food Microbiology and Food Preservation, Department Food Safety and Food Quality, Faculty Bioscience Engineering, Ghent University, Coupure Links 653B-9000 Ghent, Belgium
| | - Mieke Uyttendaele
- Lab of Food Microbiology and Food Preservation, Department Food Safety and Food Quality, Faculty Bioscience Engineering, Ghent University, Coupure Links 653B-9000 Ghent, Belgium.
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Généreux M, Grenier M, Côté C. Persistence of Escherichia coli following irrigation of strawberry grown under four production systems: Field experiment. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.06.037] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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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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Laidler MR, Tourdjman M, Buser GL, Hostetler T, Repp KK, Leman R, Samadpour M, Keene WE. Escherichia coli O157:H7 infections associated with consumption of locally grown strawberries contaminated by deer. Clin Infect Dis 2013; 57:1129-34. [PMID: 23876397 DOI: 10.1093/cid/cit468] [Citation(s) in RCA: 96] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
BACKGROUND An outbreak of Escherichia coli O157:H7 was identified in Oregon through an increase in Shiga toxin-producing E. coli cases with an indistinguishable, novel pulsed-field gel electrophoresis (PFGE) subtyping pattern. METHODS We defined confirmed cases as persons from whom E. coli O157:H7 with the outbreak PFGE pattern was cultured during July-August 2011, and presumptive cases as persons having a household relationship with a case testing positive for E. coli O157:H7 and coincident diarrheal illness. We conducted an investigation that included structured hypothesis-generating interviews, a matched case-control study, and environmental and traceback investigations. RESULTS We identified 15 cases. Six cases were hospitalized, including 4 with hemolytic uremic syndrome (HUS). Two cases with HUS died. Illness was significantly associated with strawberry consumption from roadside stands or farmers' markets (matched odds ratio, 19.6; 95% confidence interval, 2.9-∞). A single farm was identified as the source of contaminated strawberries. Ten of 111 (9%) initial environmental samples from farm A were positive for E. coli O157:H7. All samples testing positive for E. coli O157:H7 contained deer feces, and 5 tested farm fields had ≥ 1 sample positive with the outbreak PFGE pattern. CONCLUSIONS The investigation identified fresh strawberries as a novel vehicle for E. coli O157:H7 infection, implicated deer feces as the source of contamination, and highlights problems concerning produce contamination by wildlife and regulatory exemptions for locally grown produce. A comprehensive hypothesis-generating questionnaire enabled rapid identification of the implicated product. Good agricultural practices are key barriers to wildlife fecal contamination of produce.
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Phungamngoen C, Chiewchan N, Devahastin S. Effects of various pretreatments and drying methods on Salmonella resistance and physical properties of cabbage. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.10.020] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Bodur T, Cagri-Mehmetoglu A. Removal of Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157:H7 biofilms on stainless steel using scallop shell powder. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.09.032] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Hiranvarachat B, Devahastin S, Chiewchan N. In vitro bioaccessibility of β-carotene in dried carrots pretreated by different methods. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02874.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Martínez-Gonzáles NE, Martínez-Chávez L, Martínez-Cárdenas C, Castillo A. Comparison of different washing treatments for reducing pathogens on orange surfaces and for preventing the transfer of bacterial pathogens to fresh-squeezed orange juice. J Food Prot 2011; 74:1684-91. [PMID: 22004816 DOI: 10.4315/0362-028x.jfp-10-357] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objectives of this study were to compare the effectiveness of various washing treatments for reducing Escherichia coli O157:H7, Salmonella sp., and Listeria monocytogenes populations on orange surfaces and to measure the effect of some of these treatments in preventing the transfer of pathogens during juice extraction. Orange surfaces inoculated with L. monocytogenes or a mixture of E. coli O157:H7 and Salmonella Typhimurium were washed by water spray and then sprayed with or dipped in water at 80°C for 1 min, 70% ethanol for 15, 30, or 45 s or 1, 2, or 4 min, 2 or 4% lactic acid solution at 55°C for 15, 30, or 45 s or 1, 2, or 4 min, or 200 mg/liter hypochlorite at pH 6.5 or 10 for 15 s. The surviving populations of these pathogens on the oranges were enumerated after each treatment. In a further stage, the ability of these pathogens to be transferred to the juice during extraction was tested. Juice was obtained from inoculated oranges that were subjected to selected treatments using chlorine, lactic acid, ethanol, and hot water as described above, and then bacterial counts in orange juice were determined. The application of these treatments reduced the populations of pathogens on orange surfaces by 1.9 to >4.9 log, 1.9 to >4.6 log, and 1.4 to 3.1 log cycles for E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes, respectively. The treatments using hot water or lactic acid showed greater reductions than other treatments. The time, antimicrobial concentration, and form of application affected the bacterial reduction. All treatments resulted in undetectable counts in the juice. Nevertheless, pathogens were recovered by the enrichment-plating method. Treatment of oranges before juice extraction may reduce the risk associated with consuming orange juice.
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Affiliation(s)
- N E Martínez-Gonzáles
- Departamento de Farmacobiología, Universidad de Guadalajara, Guadalajara, Jalisco 44430, México
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Gurtler JB, Bailey RB, Geveke DJ, Zhang HQ. Pulsed electric field inactivation of E. coli O157:H7 and non-pathogenic surrogate E. coli in strawberry juice as influenced by sodium benzoate, potassium sorbate, and citric acid. Food Control 2011. [DOI: 10.1016/j.foodcont.2011.03.029] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Keskinen LA, Annous BA. Efficacy of adding detergents to sanitizer solutions for inactivation of Escherichia coli O157:H7 on Romaine lettuce. Int J Food Microbiol 2011; 147:157-61. [PMID: 21529976 DOI: 10.1016/j.ijfoodmicro.2011.04.002] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2010] [Revised: 03/22/2011] [Accepted: 04/05/2011] [Indexed: 11/20/2022]
Abstract
Numerous Escherichia coli O157:H7 outbreaks have been linked to consumption of fresh lettuce. The development of effective and easily implemented wash treatment could reduce such incidents. The purpose of this study was to evaluate the addition of food-grade detergents to sanitizer solutions for inactivation of E. coli O157:H7 on Romaine lettuce. Freshly-cut leaves of Romaine lettuce were dip-inoculated to achieve a final cell concentration of 7.8±0.2 log CFU/g, air-dried for 2h, and stored overnight at 4 °C. Leaves were then washed for 2 min in an experimental short chain fatty acid formulation (SCFA) or in one of the following solutions with or without 0.2% dodecylbenzenesulfonic acid or 0.2% sodium 2-ethyl hexyl sulfate: 1) deionized water; 2) 100 ppm chlorine dioxide; 3) 100 ppm chlorine; and 4) 200 ppm chlorine. Following wash treatment, samples were blended in neutralizing buffer (1:3) and surface plated on the selective media CT-SMAC. The efficacy of wash treatments, with or without the detergents, in inactivating E. coli O157:H7 cells on lettuce leaves were not significantly different. The most effective wash solution was SCFA, which was capable of reducing E. coli O157:H7 populations by more than 5 log CFU/g. The rest of the wash treatments resulted in a population reduction of less than 1 log CFU/g. The effectiveness of SCFA surpasses that of other sanitizer treatments tested in this study and requires further research to optimize treatments to preserve lettuce quality. Conventional detergents did not enhance the efficacy of any of the wash treatments tested during this study.
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Affiliation(s)
- Lindsey A Keskinen
- Food Safety and Intervention Technologies Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038-8598, USA
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Chiewchan N, Praphraiphetch C, Devahastin S. Effect of pretreatment on surface topographical features of vegetables during drying. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.06.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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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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Antunes MDC, Cavaco AM. The use of essential oils for postharvest decay control. A review. FLAVOUR FRAG J 2010. [DOI: 10.1002/ffj.1986] [Citation(s) in RCA: 86] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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36
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Wang H, Feng H, Liang W, Luo Y, Malyarchuk V. Effect of Surface Roughness on Retention and Removal ofEscherichia coliO157:H7 on Surfaces of Selected Fruits. J Food Sci 2009; 74:E8-E15. [DOI: 10.1111/j.1750-3841.2008.00998.x] [Citation(s) in RCA: 108] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Demirkol O, Cagri-Mehmetoglu A, Qiang Z, Ercal N, Adams C. Impact of food disinfection on beneficial biothiol contents in strawberry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:10414-10421. [PMID: 18928295 DOI: 10.1021/jf802209t] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
In this study, the impact of four food disinfectants including hydrogen peroxide, free chlorine, and gaseous- and aqueous-phase ozone with industrial doses on the concentration of biothiol compounds gamma-glutamylcysteinylglycine (GSH) and cystein (CYS) in strawberry was investigated for 1, 5, 15, 30, and 60 or 120 min. Additionally, the amount of oxidized glutathione (GSSG) was analyzed for calculation of the GSH/GSSG ratio as an indicator of oxidative stress. After this treatment, thiol contents of strawberry samples were examined using high-performance liquid chromatography (HPLC) technique. According to the results of measurements, free chlorine treatment for only 60 min significantly decreased CYS content in strawberry (p < 0.05). A significant decline in the GSH/GSSG ratio was also observed when H2O2 was applied for all time intervals except for 1 min (p < 0.05). However, aqueous-phase ozone treatment did not significantly affect the thiol levels (p < 0.05). In conclusion, this study may provide optimum disinfection methods for strawberry to minimize loss of beneficial biothiols.
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Affiliation(s)
- Omca Demirkol
- Muhendislik Fakultesi, Gida Muhendisligi Bolumu, Sakarya Universitesi, Esentepe, Sakarya, Turkey.
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38
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Bialka KL, Demirci A. Efficacy of pulsed UV-light for the decontamination of Escherichia coli O157:H7 and Salmonella spp. on raspberries and strawberries. J Food Sci 2008; 73:M201-7. [PMID: 18577001 DOI: 10.1111/j.1750-3841.2008.00743.x] [Citation(s) in RCA: 98] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Small fruits are increasingly being implicated in outbreaks of foodborne illness, and fresh produce is now the 2nd leading cause of foodborne illness in the United States. Conventional methods of decontamination are not effective, and there is a need to evaluate novel technologies. Pulsed ultraviolet (UV)-light is one such technology. In this study, pulsed UV-light was applied to strawberries and raspberries at varying UV doses and times. On raspberries, maximum reductions of Escherichia coli O157:H7 and Salmonella were 3.9 and 3.4 log(10) CFU/g at 72 and 59.2 J/cm(2), respectively. On the surfaces of strawberries, maximum reductions were 2.1 and 2.8 log(10) CFU/g at 25.7 and 34.2 J/cm(2), respectively. There was no observable damage to the fruits at these UV doses. The results obtained in this study indicate that pulsed UV-light has the potential to be used as a decontamination method for raspberries and strawberries.
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Affiliation(s)
- K L Bialka
- Department of Agricultural and Biological Engineering, The Pennsylvania State University, University Park, PA 16802, USA
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39
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Hricova D, Stephan R, Zweifel C. Electrolyzed water and its application in the food industry. J Food Prot 2008; 71:1934-47. [PMID: 18810883 DOI: 10.4315/0362-028x-71.9.1934] [Citation(s) in RCA: 133] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Electrolyzed water (EW) is gaining popularity as a sanitizer in the food industries of many countries. By electrolysis, a dilute sodium chloride solution dissociates into acidic electrolyzed water (AEW), which has a pH of 2 to 3, an oxidation-reduction potential of >1,100 mV, and an active chlorine content of 10 to 90 ppm, and basic electrolyzed water (BEW), which has a pH of 10 to 13 and an oxidation-reduction potential of -800 to -900 mV. Vegetative cells of various bacteria in suspension were generally reduced by > 6.0 log CFU/ml when AEW was used. However, AEW is a less effective bactericide on utensils, surfaces, and food products because of factors such as surface type and the presence of organic matter. Reductions of bacteria on surfaces and utensils or vegetables and fruits mainly ranged from about 2.0 to 6.0 or 1.0 to 3.5 orders of magnitude, respectively. Higher reductions were obtained for tomatoes. For chicken carcasses, pork, and fish, reductions ranged from about 0.8 to 3.0, 1.0 to 1.8, and 0.4 to 2.8 orders of magnitude, respectively. Considerable reductions were achieved with AEW on eggs. On some food commodities, treatment with BEW followed by AEW produced higher reductions than did treatment with AEW only. EW technology deserves consideration when discussing industrial sanitization of equipment and decontamination of food products. Nevertheless, decontamination treatments for food products always should be considered part of an integral food safety system. Such treatments cannot replace strict adherence to good manufacturing and hygiene practices.
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Affiliation(s)
- D Hricova
- Institute for Food Safety and Hygiene, Vetsuisse Faculty University of Zurich, Winterthurerstrasse 272, 8057 Zurich, Switzerland
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Modeling the inactivation of Escherichia coli O157:H7 and Salmonella enterica on raspberries and strawberries resulting from exposure to ozone or pulsed UV-light. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2007.08.007] [Citation(s) in RCA: 124] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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41
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Bialka K, Demirci A. Decontamination of Escherichia coli O157:H7 and Salmonella enterica on Blueberries Using Ozone and Pulsed UV-Light. J Food Sci 2007; 72:M391-6. [DOI: 10.1111/j.1750-3841.2007.00517.x] [Citation(s) in RCA: 121] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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42
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Udompijitkul P, Daeschel M, Zhao Y. Antimicrobial Effect of Electrolyzed Oxidizing Water against Escherichia coli O157:H7 and Listeria monocytogenes on Fresh Strawberries (Fragaria × ananassa). J Food Sci 2007; 72:M397-406. [DOI: 10.1111/j.1750-3841.2007.00531.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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43
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Bialka KL, Demirci A. Utilization of gaseous ozone for the decontamination of Escherichia coli O157:H7 and Salmonella on raspberries and strawberries. J Food Prot 2007; 70:1093-8. [PMID: 17536666 DOI: 10.4315/0362-028x-70.5.1093] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Each year in the United States, there are approximately 76 million foodborne illnesses, and fresh produce is the second most common vehicle for such illnesses. Before going to market, small fruits are not washed or treated in any manner to extend their shelf life. Washing alone is not a viable option, and the use of novel technologies should be investigated. One such technology is ozone treatment, which has been used with drinking water since the late 19th century. The efficacy of gaseous ozone for killing pathogens on strawberries and raspberries, which were used as a model for small fruits, was investigated in this study. Strawberries and raspberries were artificially contaminated with five strains of Escherichia coli O157:H7 and Salmonella enterica. Fruits were treated with four ozone treatments: (i) continuous ozone flow (5%, wt/wt) for 2, 4, 8, 16, 32, and 64 min; (ii) pressurized ozone (83 kPa) for 2, 4, 8, 16, 32, and 64 min; (iii) continuous ozone (64 min) followed by pressurized ozone (64 min); and (iv) vacuum followed by 64 min of pressurized ozone. Maximum reductions for both strawberries and raspberries were achieved with the third treatment scenario. On strawberries, 2.60- and 2.96-log reductions were achieved for Salmonella and E. coli O157:H7, respectively. For raspberries, 3.55- and 3.75-log reductions were achieved for Salmonella and E. coli O157:H7, respectively. These results indicate that gaseous ozone should be a useful treatment for decontamination of small fruits.
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Affiliation(s)
- Katherine L Bialka
- Department of Agricultural and Biological Engineering, Pennsylvania State University, University Park, Pennsylvania 16802, USA
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44
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Bialka KL, Demirci A. Efficacy of aqueous ozone for the decontamination of Escherichia coli O157:H7 and Salmonella on raspberries and strawberries. J Food Prot 2007; 70:1088-92. [PMID: 17536665 DOI: 10.4315/0362-028x-70.5.1088] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The efficacy of ozone as a water additive for washing raspberries and strawberries was investigated. Pathogen-inoculated fruits were treated with aqueous ozone concentrations of 1.7 to 8.9 mg/liter at 20 degrees C for 2 to 64 min, with an aqueous ozone concentration of 21 mg/liter at 4 degrees C for 64 min, or with water as a control. Maximum pathogen reductions on raspberries were 5.6 and 4.5 log CFU/g for Escherichia coli O157:H7 and Salmonella, respectively, at 4 degrees C, whereas reductions on strawberries were 2.9 and 3.3 log CFU/g for E. coli O157:H7 and Salmonella, respectively, at 20 degrees C after 64 min. Washing with water (sparging with air as control) resulted in reductions of approximately 1 log CFU/g. The results presented here indicate that aqueous ozone may be useful as a decontaminant for small fruits.
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Affiliation(s)
- Katherine L Bialka
- Department of Agricultural and Biological Engineering, Pennsylvania State University, University Park, Pennsylvania 16802, USA
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45
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Kim H, Ryu JH, Beuchat LR. Survival of Enterobacter sakazakii on fresh produce as affected by temperature, and effectiveness of sanitizers for its elimination. Int J Food Microbiol 2006; 111:134-43. [PMID: 16891023 DOI: 10.1016/j.ijfoodmicro.2006.05.021] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2005] [Revised: 04/15/2006] [Accepted: 05/15/2006] [Indexed: 11/21/2022]
Abstract
A study was done to determine the survival characteristics of Enterobacter sakazakii on the surface of apples, cantaloupes, strawberries, lettuce, and tomatoes stored at 4, 12, and 25 degrees C for 8-28 days. Populations significantly decreased (p<or=0.05) on all test produce at all storage temperatures. The efficacy of chlorine, chlorine dioxide, and a peroxyacetic acid-based sanitizer (Tsunami 200) treatments (1 and 5 min) in killing the bacterium on apples, tomatoes, and lettuce was determined. Chlorine and chlorine dioxide, at >or=50 microg/ml, were equivalent in killing E. sakazakii on apples. Populations of E. sakazakii on apples treated with 10 microg/ml chlorine dioxide for 1 or 5 min were significantly reduced (p<or=0.05) by 3.38 and 3.77 log CFU/apple, respectively, compared to the number remaining on apples after washing with water. Treatment with Tsunami 200 at 40 microg/ml for 1 min caused reductions of >or=4.00 log CFU/apple. Reductions of >or=3.70 log CFU/tomato were achieved by treatment with 10 microg/ml chlorine or chlorine dioxide or 40 microg/ml Tsunami 200 for 5 min. Reductions in populations of E. sakazakii on lettuce treated with chlorine at 10, 50, and 100 microg/ml for 1 min ranged from 1.61 to 2.50 log CFU/sample (26+/-4 g), compared to populations remaining on lettuce washed with water. Chlorine was less effective in killing E. sakazakii on lettuce than on apples or tomatoes. Treatment of lettuce with Tsunami 200 (40 and 80 microg/ml) for 5 min caused a reduction of >or=5.31 log CFU/sample. Results provide insights to predicting survival characteristics of E. sakazakii on produce and the efficacy of sanitizers in killing the bacterium.
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Affiliation(s)
- Hoikyung Kim
- Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA
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46
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Bactericidal efficacy of peracetic acid in combination with hydrogen peroxide against pathogenic and non pathogenic strains of Staphylococcus spp., Listeria spp. and Escherichia coli. Food Control 2006. [DOI: 10.1016/j.foodcont.2005.02.014] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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47
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Kilonzo-Nthenge A, Chen FC, Godwin SL. Efficacy of home washing methods in controlling surface microbial contamination on fresh produce. J Food Prot 2006; 69:330-4. [PMID: 16496573 DOI: 10.4315/0362-028x-69.2.330] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Much effort has been focused on sanitation of fresh produce at the commercial level; however, few options are available to the consumer. The purpose of this study was to determine the efficacy of different cleaning methods in reducing bacterial contamination on fresh produce in a home setting. Lettuce, broccoli, apples, and tomatoes were inoculated with Listeria innocua and then subjected to combinations of the following cleaning procedures: (i) soak for 2 min in tap water, Veggie Wash solution, 5% vinegar solution, or 13% lemon solution and (ii) rinse under running tap water, rinse and rub under running tap water, brush under running tap water, or wipe with wet/dry paper towel. Presoaking in water before rinsing significantly reduced bacteria in apples, tomatoes, and lettuce, but not in broccoli. Wiping apples and tomatoes with wet or dry paper towel showed lower bacterial reductions compared with soaking and rinsing procedures. Blossom ends of apples were more contaminated than the surface after soaking and rinsing; similar results were observed between flower section and stem of broccoli. Reductions of L. innocua in both tomatoes and apples (2.01 to 2.89 log CFU/g) were more than in lettuce and broccoli (1.41 to 1.88 log CFU/g) when subjected to same washing procedures. Reductions of surface contamination of lettuce after soaking in lemon or vinegar solutions were not significantly different (P > 0.05) from lettuce soaking in cold tap water. Therefore, educators and extension workers might consider it appropriate to instruct consumers to rub or brush fresh produce under cold running tap water before consumption.
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Affiliation(s)
- Agnes Kilonzo-Nthenge
- Institute of Agricultural and Environmental Research, Tennessee State University, Nashville 37209-1561, USA
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48
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Flessa S, Lusk DM, Harris LJ. Survival of Listeria monocytogenes on fresh and frozen strawberries. Int J Food Microbiol 2005; 101:255-62. [PMID: 15925709 DOI: 10.1016/j.ijfoodmicro.2004.11.010] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2004] [Revised: 10/28/2004] [Accepted: 11/12/2004] [Indexed: 10/25/2022]
Abstract
Cut or intact surfaces of fresh strawberries were spot inoculated with a five-strain cocktail of nalidixic-acid resistant Listeria monocytogenes (10(6) (low inoculum) and 10(8) (high inoculum) CFU per three-berry sample). Inoculated strawberries were dried for 1 h at 24 degrees C and were stored in loosely closed containers at 4 or 24 degrees C. An initial population reduction of approximately 0.6 and 1.2 log cycles, high and low inoculum, respectively, was observed on intact but not cut berries after the 1-h drying period. A decrease of 1.4 and 3.3 log cycles per intact sample was observed over 48 h for the high and low inoculum, respectively, when stored at 24 degrees C. When held at 4 degrees C, a reduction of approximately 3 log cycles per intact-berry sample was observed for both inocula over the 7-day storage period. Populations on cut surfaces remained constant at both temperatures and both inoculum densities throughout the storage period. Sliced, inoculated strawberries (6.7 log CFU/25-g sample) with or without 20% sucrose were frozen at -20+/-2 degrees C. After 28 days of frozen storage, populations of L. monocytogenes determined on tryptose phosphate agar supplemented with nalidixic acid (TPAN) had declined by 0 to 1.2 log cycles, with and without 20% sucrose, respectively. Counts on modified Oxford agar supplemented with nalidixic acid were significantly (P< or =0.05) lower (0.5 to 1.8 log CFU/g) than on TPAN indicating that some cell injury had occurred. Results of this study indicate that L. monocytogenes is capable of survival but not growth on the surface of fresh intact or cut strawberries throughout the expected shelf life of the fresh fruit and can survive on frozen strawberries for periods of at least 4 weeks. On whole strawberries held at 24 degrees C, significantly faster declines (P< or =0.05) of L. monocytogenes were observed when lower rather than higher inoculum levels were applied.
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Affiliation(s)
- Stephan Flessa
- Department of Food Science and Technology, University of California, One Shields Ave., Davis, CA 95616-8598, USA
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Abstract
Awareness is growing that fresh or minimally processed fruit and vegetables can be sources of disease-causing bacteria, viruses, protozoa, and helminths. Irrigation with poor-quality water is one way that fruit and vegetables can become contaminated with foodborne pathogens. Groundwater, surface water, and human wastewater are commonly used for irrigation. The risk of disease transmission from pathogenic microorganisms present in irrigation water is influenced by the level of contamination; the persistence of pathogens in water, in soil, and on crops; and the route of exposure. Groundwater is generally of good microbial quality, unless it is contaminated with surface runoff; human wastewater is usually of very poor microbial quality and requires extensive treatment before it can be used safely to irrigate crops; surface water is of variable microbial quality. Bacteria and protozoa tend to show the poorest survival outside a human host, whereas viruses and helminths can remain infective for months to years. Guidelines governing irrigation water quality and strategies to reduce the risk of disease transmission by foodborne pathogens in irrigation are discussed.
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Affiliation(s)
- Marina Steele
- University of Guelph, Guelph, Ontario, Canada N1H 8J7
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50
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Han Y, Linton RH. Fate of Escherichia coli O157:H7 and Listeria monocytogenes in strawberry juice and acidified media at different pH values and temperatures. J Food Prot 2004; 67:2443-9. [PMID: 15553626 DOI: 10.4315/0362-028x-67.11.2443] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Survival and growth of Escherichia coli O157:H7 and Listeria monocytogenes in strawberry juice and acidified media at different pH levels (pH 3.4 to 6.8) and temperatures were studied. Sterile strawberry juice (pH 3.6) and acidified trypticase soy broth (TSB) media (pH 3.4 to 6.8) were inoculated with approximately 6.7 log CFU/ml E. coli O157:H7 or 7.3 log CFU/ ml L. monocytogenes, incubated for 3 days at 4 and 37 degrees C. Bacterial levels were determined after 2 h, 1 day, and 3 days using surface plating nonselectively on tryptic soy agar and selectively on sorbitol MacConkey agar for E. coli O157:H7 or modified Oxford agar for L. monocytogenes. A spectrophotometer (660 nm) was also used to study growth inhibition of L. monocytogenes in different TSB and strawberry juice media (pH 3.4 to 7.3). E. coli O157:H7 survived well at pH values of 3.4 to 6.8 at 4 degrees C, but the number of injured cells increased as pH decreased and incubation time increased. At 37 degrees C, E. coli O157:H7 was inactivated at pH of < or = 3.6 but could grow at pH 4.7. L. monocytogenes was quickly injured at pH of < or = 4.7 within 2 h of storage at 4 degrees C and then was slightly and gradually inactivated as storage time increased. L. monocytogenes survived well at pH 6.8 at 4 degrees C and grew well at 37 degrees C. Growth of L. monocytogenes at 37 degrees C was inhibited in TSB by 1% citric acid and 0.5% malic acids at pH 3.4 or by 50% strawberry juice at pH 4.7. Bacterial injury and inactivation appeared to be induced by the acids in strawberry juice. The acids, pH value, temperature, and time were important factors for bacterial survival, inactivation, and growth in the media tested.
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Affiliation(s)
- Y Han
- Department of Food Science, Purdue University, West Lafayette, Indiana 47907-1160, USA
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