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Fan X, Niemira BA. Gamma Ray, Electron Beam, and X-ray Irradiation. FOOD ENGINEERING SERIES 2020. [DOI: 10.1007/978-3-030-42660-6_18] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Chen CH, Yin HB, Upadhayay A, Brown S, Venkitanarayanan K. Efficacy of plant-derived antimicrobials for controlling Salmonella Schwarzengrund on dry pet food. Int J Food Microbiol 2019; 296:1-7. [PMID: 30818250 DOI: 10.1016/j.ijfoodmicro.2019.02.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2018] [Revised: 02/04/2019] [Accepted: 02/08/2019] [Indexed: 01/30/2023]
Abstract
Salmonella enterica is a major human pathogen that is responsible for 23,000 hospitalizations annually in the United States. Contact with contaminated pet food and infected companion animals can transmit salmonellosis to humans. Recent multistate human outbreaks of salmonellosis linked to commercial contaminated dry dog foods underscore the need for controlling the pathogen in pet foods for protecting pet and public health. In this study, the efficacy of five Generally Recognized as Safe (GRAS) status, plant-derived antimicrobials (PDAs), namely trans-cinnamaldehyde (TC), carvacrol (CR), thymol (TY), eugenol (EG), and caprylic acid (CA) applied as a vegetable oil or chitosan based antimicrobial spray on dry pet food for reducing Salmonella Schwarzengrund was investigated. Three hundred gram portions of a commercial dry dog food were inoculated with a two-strain mixture of nalidixic acid (NA) resistant S. Schwarzengrund (~6 log CFU/g), followed by a spray treatment with 0%, 0.5%, 1% or 2% of TC, CR, TY, EG or CA in combination with 5% vegetable oil or 1% chitosan as a carrier. The control and treated dog food samples were stored at 25 °C for 28 days. On days 0, 1, 3, 5, 7, 14, 21, and 28, Salmonella on pet food was enumerated by serial dilution and plating on xylose lysine desoxycholate (XLD) agar. All PDAs at 1% and 2% applied in vegetable oil or chitosan reduced S. Schwarzengrund by at least ~2 log CFU/g on day 3 of storage when compared to control (P < 0.05). No significant reductions in Salmonella were observed on feed sprayed with only vegetable oil or chitosan (P > 0.05). Overall, 2% TC in vegetable oil or chitosan was the most effective treatment, where at least 3 to 3.5 log CFU/g reduction in bacterial populations was observed during storage (P < 0.05). Results suggest that the aforementioned PDAs could potentially be used as an antimicrobial spray to reduce S. Schwarzengrund on dry dog food. However, further studies on the acceptance of PDA-treated dry food by dogs are needed.
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Affiliation(s)
- Chi-Hung Chen
- Department of Animal Science, University of Connecticut, 3636 Horsebarn Hill Road Ext. Unit 4040, 06269 Storrs, CT, USA
| | - Hsin-Bai Yin
- United States Department of Agriculture, ARS, Environmental Microbial and Food Safety Laboratory, 10300 Baltimore Avenue, Building 201 BARC-East, 20705 Beltsville, MD, USA
| | - Abhinav Upadhayay
- Department of Poultry Science, University of Arkansas, 1260 W. Maple, POSC 0-114, 72701-3100 Fayetteville, AR, USA
| | - Stephanie Brown
- Department of Animal Science, University of Connecticut, 3636 Horsebarn Hill Road Ext. Unit 4040, 06269 Storrs, CT, USA
| | - Kumar Venkitanarayanan
- Department of Animal Science, University of Connecticut, 3636 Horsebarn Hill Road Ext. Unit 4040, 06269 Storrs, CT, USA.
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Chintagari S, Jadeja R, Hung YC. Resistance of various shiga-toxin producing Escherichia coli (STEC) strains and serogroups to infra-red and pulsed UV radiation and effect of nalidixic acid adaptation. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.094] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Skowron K, Grudlewska K, Gryń G, Skowron K, Świeca A, Paluszak Z, Zimek Z, Rafalski A, Gospodarek-Komkowska E. Effect of electron beam and gamma radiation on drug-susceptible and drug-resistantListeria monocytogenesstrains in salmon under different temperature. J Appl Microbiol 2018; 125:828-842. [DOI: 10.1111/jam.13902] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Revised: 02/18/2018] [Accepted: 04/25/2018] [Indexed: 12/15/2022]
Affiliation(s)
- K. Skowron
- Department of Microbiology; Nicolaus Copernicus University in Toruń; Collegium Medicum of L. Rydygier in Bydgoszcz; Bydgoszcz Poland
| | - K. Grudlewska
- Department of Microbiology; Nicolaus Copernicus University in Toruń; Collegium Medicum of L. Rydygier in Bydgoszcz; Bydgoszcz Poland
| | - G. Gryń
- Plant Breeding and Acclimatization Institute - National Research Institute; Bydgoszcz Poland
| | - K.J. Skowron
- Faculty of Telecommunications, Computer Science and Electrical Engineering; University of Science and Technology; Bydgoszcz Poland
| | - A. Świeca
- Department of Microbiology and Food Technology; University of Science and Technology; Bydgoszcz Poland
| | - Z. Paluszak
- Department of Microbiology and Food Technology; University of Science and Technology; Bydgoszcz Poland
| | - Z. Zimek
- Center of Research and Radiation Technology; Institute of Nuclear Chemistry and Technology; Warsaw Poland
| | - A. Rafalski
- Center of Research and Radiation Technology; Institute of Nuclear Chemistry and Technology; Warsaw Poland
| | - E. Gospodarek-Komkowska
- Department of Microbiology; Nicolaus Copernicus University in Toruń; Collegium Medicum of L. Rydygier in Bydgoszcz; Bydgoszcz Poland
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Zhang Y, Chen H, Critzer F, Davidson PM, Zhong Q. Potential of Cinnamon Oil Emulsions as Alternative Washing Solutions of Carrots. J Food Prot 2017; 80:994-1001. [PMID: 28467186 DOI: 10.4315/0362-028x.jfp-16-359] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objective of this study was to evaluate the potential of cinnamon oil emulsions as alternative washing solutions to improve the microbial safety of carrots. Whey protein concentrate (WPC), gum arabic (GA), lecithin, and their combinations were used to prepare cinnamon oil emulsions. The emulsions were characterized for their hydrodynamic diameter (Dh) during 7 days of storage and their antimicrobial activity against cocktails of Salmonella enterica , Escherichia coli O157:H7, and Listeria monocytogenes . The Dh of the emulsion prepared with the GA+WPC blend did not change significantly (195.0 to 184.1 nm), whereas all other emulsions showed varying degrees of increases in Dh. Compared with free cinnamon oil dissolved in 5% ethanol, all emulsions showed similar or lower MICs and MBCs. Emulsions prepared with GA and equal masses of GA and WPC were chosen and diluted to 0.2 and 0.5% cinnamon oil to wash carrots that were surface inoculated with bacterial cocktails because of their lower MICs and MBCs than free oil. Emulsions resulted in significantly higher reductions of pathogens on carrots than free cinnamon oil, 3.0 to 3.7 versus 2.1 to 2.3 log CFU/g at 0.5% cinnamon oil and 2.0 to 3.0 versus 1.0 to 1.7 log CFU/g at 0.2% cinnamon oil. No transfer of bacteria from inoculated carrots to wash solutions and no effects of organic load on log reductions were only observed for wash treatments with 0.5% emulsified cinnamon oil. Thus, the cinnamon oil emulsions are potential alternative postharvest washing solutions for fresh produce production.
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Affiliation(s)
- Yue Zhang
- Department of Food Science and Technology, 2510 River Drive, University of Tennessee, Knoxville, Tennessee 37996, USA
| | - Huaiqiong Chen
- Department of Food Science and Technology, 2510 River Drive, University of Tennessee, Knoxville, Tennessee 37996, USA
| | - Faith Critzer
- Department of Food Science and Technology, 2510 River Drive, University of Tennessee, Knoxville, Tennessee 37996, USA
| | - P Michael Davidson
- Department of Food Science and Technology, 2510 River Drive, University of Tennessee, Knoxville, Tennessee 37996, USA
| | - Qixin Zhong
- Department of Food Science and Technology, 2510 River Drive, University of Tennessee, Knoxville, Tennessee 37996, USA
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6
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Organic thyme oil emulsion as an alternative washing solution to enhance the microbial safety of organic cantaloupes. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.02.032] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Chintagari S, Hung YC, Hamanaka D. Resistance of various STEC strains and serogroups to UV radiation and effect of nalidixic acid adaptation. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.09.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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8
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Influence of nalidixic acid adaptation on sensitivity of various Shiga toxin-producing Escherichia coli to EO water treatment. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.05.022] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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9
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Influence of modified atmosphere and varying time in storage on the irradiation sensitivity of Salmonella on sliced roma tomatoes. Radiat Phys Chem Oxf Engl 1993 2013. [DOI: 10.1016/j.radphyschem.2013.04.021] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Statement summarising the Conclusions and Recommendations from the Opinions on the Safety of Irradiation of Food adopted by the BIOHAZ and CEF Panels. EFSA J 2011. [DOI: 10.2903/j.efsa.2011.2107] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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Hsu WY, Simonne A, Jitareerat P, Marshall MR. Low-dose irradiation improves microbial quality and shelf life of fresh mint (Mentha piperita L.) without compromising visual quality. J Food Sci 2010; 75:M222-30. [PMID: 20546414 DOI: 10.1111/j.1750-3841.2010.01568.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
UNLABELLED The effects of low-dose irradiation (0.25 to 2 kGy) and postirradiation storage (at 4 degrees C) on microbial and visual quality, color values (L*, a*, b*, chroma, and hue [ degrees ]), and chlorophyll content (Chl a, Chl b, and total Chl) of fresh mint were evaluated. Samples inoculated with E. coli O157:H7, Salmonella, and MS2 bacteriophage were irradiated and evaluated. E. coli O157:H7 and Salmonella populations were reduced by 2 to 2.4, 3.5, and 5.8 log CFU/g, respectively, 1 d after treatment with 0.25, 0.60, and 1 kGy, respectively, and were completely eliminated at 2 kGy. None of the irradiation doses (P < 0.0001) reduced MS2 bacteriophage populations by more than 0.60 log PFU/g. Irradiation doses did not affect visual quality and samples remained of excellent to good quality (score 7.75 to 9) for up to 9 d of storage. Irradiation at 0.60, 1, and 2 kGy increased (P < 0.0001) Chl a, Chl b, and total Chl. Both total Chl and Chl a decreased significantly after 3 d of storage. Significant decreases in Chl b were not observed until day 12 of storage. Color values (L*, b*, and chroma) were not significantly different until day 6 of storage and hue ( degrees ) remained unchanged (179 degrees ) for the entire storage period of 12 d. Overall, irradiation did not change L*, a*, b*, or chroma. These results demonstrate that irradiation of fresh mint at 2 kGy has the potential to improve its microbial quality and extend its shelf life without compromising its visual quality and color. PRACTICAL APPLICATION Mints and other raw fresh herbs are widely used for flavoring as well as garnish in a variety of dishes without further cooking. However, mint is one considered as one of the high-risk herbs when it comes to microbial contamination. We have evaluated the use of gamma irradiation treatment at very low doses ranging from 0 to 2 kGy to eliminate seeded Salmonella spp, E. coli O157:H7, and MS2 bacteriophage, a surrogate of hepatitis A virus. We found that low-dose irradiation (1.0 to 2.0 kGy) appears to be a promising method for improving the microbiological quality of fresh mint without compromising its visual and color attributes. This method may be applied to many popular fresh culinary herbs that are commonly used as garnishes in Asian cuisine.
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Affiliation(s)
- Wei-Yea Hsu
- Dept. of Family, Youth and Community Sciences, Univ. of Florida, Gainesville, FL 32611-0310, USA
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JAMES D, JACZYNSKI J, MATAK K. ELECTRON BEAM IRRADIATION ON NALIDIXIC ACID-RESISTANT SALMONELLA MONTEVIDEO IN COOKED TOMATO PUREE OF VARIOUS pH VALUES. J Food Saf 2010. [DOI: 10.1111/j.1745-4565.2010.00252.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Strawn LK, Danyluk MD. Fate of Escherichia coli O157:H7 and Salmonella on fresh and frozen cut pineapples. J Food Prot 2010; 73:418-24. [PMID: 20202325 DOI: 10.4315/0362-028x-73.3.418] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Pineapples have been associated with outbreaks of Escherichia coli and Salmonella. Little is known about the behavior of E. coli O157:H7 and Salmonella on cut pineapple. The objectives of this study were to evaluate the fate of E. coli O157:H7 and Salmonella on fresh and frozen cut pineapples and the influence of acid adaptation on Salmonella survival on fresh cut pineapple at ambient storage (23 degrees C). Cut pineapples were spot inoculated with a four-strain cocktail of E. coli O157:H7 or a five-strain cocktail of Salmonella. Inoculated samples were air dried, placed in containers, and stored at 4, 12, 23, and -20 degrees C. Samples were stomached and then enumerated on nonselective and selective media at days 0, 1, 3, 5, 7, 10, 14, 21, and 28 (4 and 12 degrees C); 0, 1, 3, 5, and 7 (23 degrees C); and 0, 7, 14, 21, 28, 60, 90, 120, 150, and 180 (-20 degrees C). E. coli O157:H7 and Salmonella inoculated onto pineapple did not grow but survived for the shelf life at each temperature, with improved survival at lower temperatures. E. coli O157:H7 and Salmonella can survive on frozen cut pineapples for at least 180 days. Acid adaptation of Salmonella did not allow growth and did not increase survival. Fresh and frozen cut pineapples are potential vectors for E. coli O157:H7 and Salmonella transmission and preventive procedures should be implemented during production and postharvest processing.
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Affiliation(s)
- Laura K Strawn
- Citrus Research and Education Center, Institute of Food and Agricultural Sciences, Department of Food Science and Human Nutrition, University of Florida, Lake Alfred, Florida 33850, USA
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Sommers C, Rajkowski K. Inactivation of Escherichia coli JM109, DH5α, and O157:H7 Suspended in Butterfield's Phosphate Buffer by Gamma Irradiation. J Food Sci 2008; 73:M87-90. [DOI: 10.1111/j.1750-3841.2007.00647.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Critzer FJ, Kelly-Wintenberg K, South SL, Golden DA. Atmospheric plasma inactivation of foodborne pathogens on fresh produce surfaces. J Food Prot 2007; 70:2290-6. [PMID: 17969610 DOI: 10.4315/0362-028x-70.10.2290] [Citation(s) in RCA: 114] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A study was conducted to determine the effect of one atmosphere uniform glow discharge plasma (OAUGDP) on inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on apples, cantaloupe, and lettuce, respectively. A five-strain mixture of cultured test organisms was washed, suspended in phosphate buffer, and spot inoculated onto produce (7 log CFU per sample). Samples were exposed inside a chamber affixed to the OAUGDP blower unit operated at a power of 9 kV and frequency of 6 kHz. This configuration allows the sample to be placed outside of the plasma generation unit while allowing airflow to carry the antimicrobial active species, including ozone and nitric oxide, onto the food sample. Cantaloupe and lettuce samples were exposed for 1, 3, and 5 min, while apple samples were exposed for 30 s, 1 min, and 2 min. After exposure, samples were pummeled in 0.1% peptone water-2% Tween 80, diluted, and plated in duplicate onto selective media and tryptic soy agar and incubated as follows: E. coli O157:H7 (modified eosin methylene blue) and Salmonella (xylose lysine tergitol-4) for 48 h at 37 degrees C, and L. monocytogenes (modified Oxford medium) at 48 h for 32 degrees C. E. coli O157:H7 populations were reduced by >1 log after 30-s and 1-min exposures and >2 log after a 2-min exposure. Salmonella populations were reduced by >2 log after 1 min. Three- and 5-min exposure times resulted in >3-log reduction. L. monocytogenes populations were reduced by 1 log after 1 min of exposure. Three- and 5-min exposure times resulted in >3- and >5-log reductions, respectively. This process has the capability of serving as a novel, nonthermal processing technology to be used for reducing microbial populations on produce surfaces.
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Affiliation(s)
- Faith J Critzer
- Department of Food Science and Technology, University of Tennessee, 2605 River Drive, Knoxville, Tennessee 37996-4591, USA
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Prakash A, Chen PC, Pilling RL, Johnson N, Foley D. 1% calcium chloride treatment in combination with gamma irradiation improves microbial and physicochemical properties of diced tomatoes. Foodborne Pathog Dis 2007; 4:89-98. [PMID: 17378713 DOI: 10.1089/fpd.2006.0069] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The purpose of this study was to determine the effect of a combination of a 1% calcium chloride dip with low dose irradiation on microbial populations, and biochemical and physical properties, of fresh diced tomatoes during a two-week storage period. Vine tomatoes at the light-red stage (trial 1) and Celebrity tomatoes at the table ripe stage (trial 2) were diced, dipped in 1% CaCl(2), and irradiated at 1 kGy from a Co(60) source. Tomatoes were also contaminated with cocktail of nalidixic-acid resistant Salmonella strains (S. Poona, S. Hartford, S. Gaminara, S. Michigan, and S. Montevideo) and subjected to gamma irradiation. Calcium treatment alone stimulated ethylene production in the diced tomatoes, whereas irradiation treatment alone suppressed ethylene production. The combination of calcium and irradiation treatments resulted in no change in ethylene production compared to the nontreated control, but respiration rate was suppressed by both irradiation and calcium treatment. The calcium dip was found to limit irradiation-induced loss of firmness. Irradiation, by itself and in combination with calcium treatment, resulted in a >3 log CFU/g decrease in total aerobic counts and psychrotrophs. Additionally, irradiation at 1.5 kGy eliminated > 3 log CFU/g of Salmonella organisms from tomatoes contaminated with Salmonella. Counts continued to decrease to an undetectable level over the 11 day storage period. The results indicate that the combination of calcium treatment and irradiation can reduce the risk of disease due to pathogenic organisms such as Salmonella and can eliminate the problem of softening induced by irradiation.
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Affiliation(s)
- Anuradha Prakash
- Department of Physical Sciences, Chapman University, Orange, CA 92866, USA.
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Prakash A, Johnson N, Foley D. Irradiation D Values ofSalmonellaspp. in Diced Tomatoes Dipped in 1% Calcium Chloride. Foodborne Pathog Dis 2007; 4:84-8. [PMID: 17378712 DOI: 10.1089/fpd.2006.70] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Outbreaks of salmonellosis have been associated with eating raw domestic tomatoes. In this study, we examined the efficiency of combined irradiation and a 1% calcium chloride dip to reduce the population of Salmonella enterica strains on diced tomatoes. Tomatoes were contaminated with nalidixic acid-resistant strains of S. Hartford, S. Montevideo, or a mixture of 5 strains (S. Hartford, S. Montevideo, S. Poona, S. Michigan, S. Gaminara). We irradiated tomatoes at various doses up to 0.9 kGy from an electron beam source to conduct a D-value study (decimal reduction time required to eliminate 90% of the organism). Surviving Salmonella populations were detected by standard and recovery plating methods. D-value results ranged from 0.26 to 0.39 kGy, indicating that a 5 log(10) CFU/g reduction in Salmonella spp. in diced tomatoes would require a dose of 1.3-1.95 kGy.
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Affiliation(s)
- Anuradha Prakash
- Department of Physical Sciences , Chapman University, Orange, CA 92866, USA.
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