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Oliveira M, Tiwari BK, Duffy G. Emerging Technologies for Aerial Decontamination of Food Storage Environments to Eliminate Microbial Cross-Contamination. Foods 2020; 9:E1779. [PMID: 33266230 PMCID: PMC7759774 DOI: 10.3390/foods9121779] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 11/26/2020] [Accepted: 11/27/2020] [Indexed: 01/07/2023] Open
Abstract
Air is recognized as an important source of microbial contamination in food production facilities and has the potential to contaminate the food product causing food safety and spoilage issues for the food industry. Potential for aerial microbial contamination of food can be a particular issue during storage in cold rooms when the food is not packaged and is exposed to contaminated air over a prolonged period. Thus, there are potential benefits for the food industry for an aerial decontamination in cold storage facilities. In this paper, aerial decontamination approaches are reviewed and challenges encountered for their applications are discussed. It is considered that current systems may not be completely effective and environmentally friendly, therefore, it is of great significance to consider the development of nonresidual and verified decontamination technologies for the food industry and, in particular, for the cold storage rooms.
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Affiliation(s)
- Márcia Oliveira
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland;
| | - Brijesh K. Tiwari
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland;
| | - Geraldine Duffy
- Food Safety Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland;
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2
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Afari GK, Hung YC. A meta-analysis on the effectiveness of electrolyzed water treatments in reducing foodborne pathogens on different foods. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.06.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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3
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Moorman E, Montazeri N, Jaykus LA. Efficacy of Neutral Electrolyzed Water for Inactivation of Human Norovirus. Appl Environ Microbiol 2017; 83:e00653-17. [PMID: 28600317 PMCID: PMC5541222 DOI: 10.1128/aem.00653-17] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2017] [Accepted: 06/06/2017] [Indexed: 01/06/2023] Open
Abstract
Human norovirus (NoV) is the leading cause of acute gastroenteritis worldwide. Persistence on surfaces and resistance to many conventional disinfectants contribute to widespread transmission of norovirus. We examined the efficacy of neutral electrolyzed water (NEW; pH 7) for inactivation of human NoV GII.4 Sydney in suspension (ASTM method 1052-11) and on stainless steel surfaces (ASTM method 1053-11) with and without an additional soil load. The impact of the disinfectant on viral capsid was assessed using reverse transcriptase quantitative PCR (RT-qPCR; with an RNase pretreatment), SDS-PAGE, transmission electron microscopy, and a histo-blood group antigen (HBGA) receptor-binding assay. These studies were done in parallel with those using Tulane virus (TuV), a cultivable human NoV surrogate. Neutral electrolyzed water at 250 ppm free available chlorine produced a 4.8- and 0.4-log10 reduction in NoV genome copy number after 1 min in suspension and on stainless steel, respectively. Increasing the contact time on surfaces to 5, 10, 15, and 30 min reduced human NoV genomic copies by 0.5, 1.6, 2.4, and 5.0 log10 and TuV infectious titers by 2.4, 3.0, 3.8, and 4.1 log10 PFU, respectively. Increased soil load effectively eliminated antiviral efficacy regardless of testing method and virus. Exposure to NEW induced a near complete loss of receptor binding (5 ppm, 30 s), degradation of VP1 major capsid protein (250 ppm, 5 min), and increased virus particle aggregation (150 ppm, 30 min). Neutral electrolyzed water at 250 ppm shows promise as an antinoroviral disinfectant when used on precleaned stainless steel surfaces.IMPORTANCE Norovirus is the leading cause of acute viral gastroenteritis worldwide. Transmission occurs by fecal-oral or vomitus-oral routes. The persistence of norovirus on contaminated environmental surfaces exacerbates its spread, as does its resistance to many conventional disinfectants. The purpose of this research was to evaluate the antinoroviral efficacy of neutral electrolyzed water (NEW), a novel chlorine-based disinfectant that can be used at reduced concentrations, making it more environmentally friendly and less corrosive than bleach. An industrial-scale electrochemical activation device capable of producing relatively stable electrolyzed water at a wide pH range was used in this study. Experiments showed that 250 ppm NEW effectively eliminated (defined as a 5-log10 reduction) human norovirus GII.4 Sydney (epidemic strain) on clean stainless steel surfaces after a 30-min exposure. Supporting studies showed that, like bleach, NEW causes inactivation by disrupting the virus capsid. This product shows promise as a bleach alternative with antinoroviral efficacy.
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Affiliation(s)
- Eric Moorman
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA
| | - Naim Montazeri
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA
| | - Lee-Ann Jaykus
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA
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Jung Y, Jang H, Guo M, Gao J, Matthews KR. Sanitizer efficacy in preventing cross-contamination of heads of lettuce during retail crisping. Food Microbiol 2017; 64:179-185. [PMID: 28213024 DOI: 10.1016/j.fm.2017.01.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2016] [Revised: 01/10/2017] [Accepted: 01/12/2017] [Indexed: 11/18/2022]
Abstract
This study was conducted to provide information regarding mitigation of cross-contamination through the use of sanitizer during crisping at retail outlets. Seven non-inoculated heads and one inoculated head (≈5 log CFU/g) of lettuce were placed into commercial sink filled with 76 L of tap water (TW), electrolyzed water (EW, free chlorine: 43 ± 6 ppm), lactic acid and phosphoric acid-based sanitizer (LPA, pH 2.89), or citric acid-based sanitizer (CA, pH 2.78) and soaked for 5 min. Two subsequent batches (eight non-inoculated heads per batch) were soaked in the same solution. Soaking with EW significantly reduced the population of S. enterica (2.8 ± 1.5 log CFU/g), E. coli O157:H7 (3.4 ± 1.1 log CFU/g), and L. monocytogenes (2.6 ± 0.7 log CFU/g) inoculated on Romaine lettuce compared to TW, LPA, and CA (p < 0.05). On Red leaf lettuce, EW significantly reduced populations of S. enterica and E. coli O157:H7, but not L. monocytogenes compared to other treatments. No significant difference was noted between TW, LPA, and CA in reducing foodborne pathogens (p > 0.05) or preventing cross-contamination. Soaking with EW prevented cross-contamination among lettuce heads and controlled bacterial populations in crisping water for three consecutive batches. EW may be an effective option as a sanitizer to minimizing the cross-contamination of leafy greens during the retail crisping.
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Affiliation(s)
- Yangjin Jung
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, United States
| | - Hyein Jang
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, United States
| | - Mengqi Guo
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, United States
| | - Jingwen Gao
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, United States
| | - Karl R Matthews
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, United States.
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Woldetsadik D, Drechsel P, Keraita B, Itanna F, Erko B, Gebrekidan H. Microbiological quality of lettuce (Lactuca sativa) irrigated with wastewater in Addis Ababa, Ethiopia and effect of green salads washing methods. INTERNATIONAL JOURNAL OF FOOD CONTAMINATION 2017. [DOI: 10.1186/s40550-017-0048-8] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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6
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Nakano Y, Akamatsu N, Mori T, Sano K, Satoh K, Nagayasu T, Miyoshi Y, Sugio T, Sakai H, Sakae E, Ichimiya K, Hamada M, Nakayama T, Fujita Y, Yanagihara K, Nishida N. Sequential Washing with Electrolyzed Alkaline and Acidic Water Effectively Removes Pathogens from Metal Surfaces. PLoS One 2016; 11:e0156058. [PMID: 27223116 PMCID: PMC4880284 DOI: 10.1371/journal.pone.0156058] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2015] [Accepted: 05/09/2016] [Indexed: 01/27/2023] Open
Abstract
Removal of pathogenic organisms from reprocessed surgical instruments is essential to prevent iatrogenic infections. Some bacteria can make persistent biofilms on medical devices. Contamination of non-disposable equipment with prions also represents a serious risk to surgical patients. Efficient disinfection of prions from endoscopes and other instruments such as high-resolution cameras remains problematic because these instruments do not tolerate aggressive chemical or heat treatments. Herein, we develop a new washing system that uses both the alkaline and acidic water produced by electrolysis. Electrolyzed acidic water, containing HCl and HOCl as active substances, has been reported to be an effective disinfectant. A 0.15% NaCl solution was electrolyzed and used immediately to wash bio-contaminated stainless steel model systems with alkaline water (pH 11.9) with sonication, and then with acidic water (pH 2.7) without sonication. Two bacterial species (Staphylococcus aureus and Pseudomonas aeruginosa) and a fungus (Candida albicans) were effectively removed or inactivated by the washing process. In addition, this process effectively removed or inactivated prions from the stainless steel surfaces. This washing system will be potentially useful for the disinfection of clinical devices such as neuroendoscopes because electrolyzed water is gentle to both patients and equipment and is environmentally sound.
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Affiliation(s)
- Yuichiro Nakano
- Department of Laboratory Medicine, Nagasaki University Graduate School of Biomedical Sciences, 1-7-1 Sakamoto, Nagasaki, Japan
| | - Norihiko Akamatsu
- Department of Laboratory Medicine, Nagasaki University Graduate School of Biomedical Sciences, 1-7-1 Sakamoto, Nagasaki, Japan
| | - Tsuyoshi Mori
- Department of Molecular Microbiology and Immunology, Nagasaki University Graduate School of Biomedical Sciences, 1-12-4 Sakamoto, Nagasaki, Japan
- * E-mail:
| | - Kazunori Sano
- Department of Physiology and Pharmacology, Faculty of Pharmaceutical Sciences, Fukuoka University, 8-19-1 Nanakuma, Jonan-ku, Fukuoka, Japan
| | - Katsuya Satoh
- Department of Molecular Microbiology and Immunology, Nagasaki University Graduate School of Biomedical Sciences, 1-12-4 Sakamoto, Nagasaki, Japan
| | - Takeshi Nagayasu
- Department of Surgical Oncology, Nagasaki University Graduate School of Biomedical Sciences, 1-7-1 Sakamoto, Nagasaki, Japan
| | | | - Tomomi Sugio
- Kyowakiden Industry Co., Ltd., 10–2 Kawaguchi, Nagasaki, Japan
| | - Hideyuki Sakai
- Kyowakiden Industry Co., Ltd., 10–2 Kawaguchi, Nagasaki, Japan
| | - Eiji Sakae
- Kripton Co., Ltd., Dai 12 Daitetsu Bldg. 7F. 4-3-12 Yotsuya, Shinjuku-ku, Tokyo, Japan
| | - Kazuko Ichimiya
- Kripton Co., Ltd., Dai 12 Daitetsu Bldg. 7F. 4-3-12 Yotsuya, Shinjuku-ku, Tokyo, Japan
| | - Masahisa Hamada
- Kripton Co., Ltd., Dai 12 Daitetsu Bldg. 7F. 4-3-12 Yotsuya, Shinjuku-ku, Tokyo, Japan
| | - Takehisa Nakayama
- Kripton Co., Ltd., Dai 12 Daitetsu Bldg. 7F. 4-3-12 Yotsuya, Shinjuku-ku, Tokyo, Japan
| | - Yuhzo Fujita
- Teraoka Seikei Geka Hospital, 3-1-52 Minami-honjo, Fukuyama, Hiroshima, Japan
| | - Katsunori Yanagihara
- Department of Laboratory Medicine, Nagasaki University Graduate School of Biomedical Sciences, 1-7-1 Sakamoto, Nagasaki, Japan
| | - Noriyuki Nishida
- Department of Molecular Microbiology and Immunology, Nagasaki University Graduate School of Biomedical Sciences, 1-12-4 Sakamoto, Nagasaki, Japan
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Afari GK, Hung YC, King CH, Hu A. Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on fresh produce using an automated washer with near neutral electrolyzed (NEO) water and ultrasound. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.11.038] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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8
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Effects of bacterial concentrations and centrifugations on susceptibility of Bacillus subtilis vegetative cells and Escherichia coli O157:H7 to various electrolyzed oxidizing water treatments. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.08.018] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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9
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Afari GK, Hung YC, King CH. Efficacy of Neutral pH Electrolyzed Water in Reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on Fresh Produce Items using an Automated Washer at Simulated Food Service Conditions. J Food Sci 2015; 80:M1815-22. [PMID: 26155998 DOI: 10.1111/1750-3841.12936] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2015] [Accepted: 05/13/2015] [Indexed: 11/28/2022]
Abstract
The objective of this study was to determine the efficacy of neutral pH electrolyzed (NEO) water (155 mg/L free chlorine, pH 7.5) in reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on romaine lettuce, iceberg lettuce, and tomatoes washed in an automated produce washer for different times and washing speeds. Tomatoes and lettuce leaves were spot inoculated with 100 μL of a 5 strain cocktail mixture of either pathogen and washed with 10 or 8 L of NEO water, respectively. Washing lettuce for 30 min at 65 rpm led to the greatest reductions, with 4.2 and 5.9 log CFU/g reductions achieved for E. coli O157:H7 and S. Typhimurium respectively on romaine, whereas iceberg lettuce reductions were 3.2 and 4.6 log CFU/g for E. coli O157:H7 and S. Typhimurium respectively. Washing tomatoes for 10 min at 65 rpm achieved reductions greater than 8 and 6 log CFU/tomato on S. Typhimurium and E. coli O157:H7 respectively. All pathogens were completely inactivated in NEO water wash solutions. No detrimental effects on the visual quality of the produce studied were observed under all treatment conditions. Results show the adoption of this washing procedure in food service operations could be useful in ensuring produce safety.
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Affiliation(s)
- George K Afari
- Dept. of Food Science and Technology, The Univ. of Georgia, 1109, Experiment St, Griffin, GA, 30223, U.S.A
| | - Yen-Con Hung
- Dept. of Food Science and Technology, The Univ. of Georgia, 1109, Experiment St, Griffin, GA, 30223, U.S.A
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10
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Jacxsens L, Ibañez IC, Gómez-López VM, Fernandes JA, Allende A, Uyttendaele M, Huybrechts I. Belgian and Spanish consumption data and consumer handling practices for fresh fruits and vegetables useful for further microbiological and chemical exposure assessment. J Food Prot 2015; 78:784-95. [PMID: 25836406 DOI: 10.4315/0362-028x.jfp-14-376] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A consumer survey was organized in Spain and Belgium to obtain consumption data and to gain insight into consumer handling practices for fresh vegetables consumed raw or minimally processed (i.e., heads of leafy greens, bell peppers, tomatoes, fresh herbs, and precut and packed leafy greens) and fruits to be consumed without peeling (i.e., apples, grapes, strawberries, raspberries, other berries, fresh juices, and precut mixed fruit). This information can be used for microbiological and/or chemical food safety research. After extensive cleanup of rough databases for missing and extreme values and age correction, information from 583 respondents from Spain and 1,605 respondents from Belgium (18 to 65 years of age) was retained. Daily intake (grams per day) was calculated taking into account frequency and seasonality of consumption, and distributions were obtained that can be used in quantitative risk assessment for chemical hazards with chronic effects on human health. Data also were recalculated to obtain discrete distributions of consumption per portion and the corresponding frequency of consumption, which can be used in acute microbiological risk assessment or outbreak investigations. The ranked median daily consumption of fruits and vegetables was similar in Spain and Belgium: apple > strawberry > grapes > strawberries and raspberries; and tomatoes > leafy greens > bell peppers > fresh herbs. However, vegetable consumption was higher (in terms of both portion and frequency of consumption) in Spain than in Belgium, whereas the opposite was found for fruit consumption. Regarding consumer handling practices related to storage time and method, Belgian consumers less frequently stored their fresh produce in a refrigerator and did so for shorter times compared with Spanish consumers. Washing practices for lettuce heads and packed leafy greens also were different. The survey revealed differences between these two countries in consumption and consumer handling practices, which can have an impact on outcomes of future microbiological or chemical risk assessment studies.
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Affiliation(s)
- L Jacxsens
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
| | - I Castro Ibañez
- Research Group on Quality, Safety, and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, Espinardo, Murcia E-30100, Spain
| | - V M Gómez-López
- Research Group on Quality, Safety, and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, Espinardo, Murcia E-30100, Spain; Cátedra Alimentos para la Salud, Departamento de Tecnología de la Alimentación y Nutrición, Facultad de Ciencias de la Salud, UCAM Universidad Católica San Antonio de Murcia, Spain
| | - J Araujo Fernandes
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - A Allende
- Research Group on Quality, Safety, and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, Espinardo, Murcia E-30100, Spain
| | - M Uyttendaele
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - I Huybrechts
- Department of Public Health, Faculty of Medicine and Health Science, Ghent University, De Pintelaan 185 blok A-2, B-9000 Ghent, Belgium; Dietary Exposure Assessment Group, International Agency for Research on Cancer, Lyon, France
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11
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Gil MI, Gómez-López VM, Hung YC, Allende A. Potential of Electrolyzed Water as an Alternative Disinfectant Agent in the Fresh-Cut Industry. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-014-1444-1] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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12
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Hu Y, Du S, Wu D, Luo H. Study on the antimicrobial activity of strongly acidic electrolysed oxidising water for large yellow croaker. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2012.0205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Y. Hu
- Zhejiang Ocean University, 1 Sea South Road, Changzhi Island, Zhoushan 316022, China P.R
| | - S. Du
- Zhejiang Ocean University, 1 Sea South Road, Changzhi Island, Zhoushan 316022, China P.R
| | - D.M. Wu
- Zhejiang Ocean University, 1 Sea South Road, Changzhi Island, Zhoushan 316022, China P.R
| | - H.Y. Luo
- Zhejiang Ocean University, 1 Sea South Road, Changzhi Island, Zhoushan 316022, China P.R
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13
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Comparative Study of Three Methods for Recovering Microorganisms from Wooden Surfaces in the Food Industry. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-0008-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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14
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Hwang CA, Sheen S, Juneja V, Hwang CF, Yin TC, Chang NY. The influence of acid stress on the growth of Listeria monocytogenes and Escherichia coli O157:H7 on cooked ham. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.09.040] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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15
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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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16
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Waters BW, Hung YC. The effect of organic loads on stability of various chlorine-based sanitisers. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12379] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Brian W. Waters
- Department of Food Science and Technology; The University of Georgia; 1109 Experiment St Griffin GA 30223 USA
| | - Yen-Con Hung
- Department of Food Science and Technology; The University of Georgia; 1109 Experiment St Griffin GA 30223 USA
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17
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Pangloli P, Hung YC. Reducing microbiological safety risk on blueberries through innovative washing technologies. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.01.052] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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18
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Pangloli P, Hung YC. Effects of water hardness and pH on efficacy of chlorine-based sanitizers for inactivating Escherichia coli O157:H7 and Listeria monocytogenes. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.01.044] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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19
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Jadeja R, Hung YC, Bosilevac JM. Resistance of various shiga toxin-producing Escherichia coli to electrolyzed oxidizing water. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.07.027] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Park MK, Oh JH. Rapid detection of E. coli O157:H7 on turnip greens using a modified gold biosensor combined with light microscopic imaging system. J Food Sci 2012; 77:M127-34. [PMID: 22251215 DOI: 10.1111/j.1750-3841.2011.02537.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
This research aims to demonstrate the feasibility of a modified gold biosensor to detect E. coli O157:H7 in leafy turnip greens. The gold biosensor was modified with dithiobis-succinimidyl propionate (DSP) and/or protein A or G. The gold biosensor modified with DSP (Gold-DSP) was combined with a light microscopic imaging system (LMIS). The optimal concentration and specificity of anti-E. coli O15 polyclonal antibodies (pAbs) on the biosensor were determined. The reliability of Gold-DSP biosensor was investigated by determining the sensitivity, specificity, and limit of detection (LOD) of the Gold-DSP combined with LMIS. The Gold-DSP combined with LMIS was applied to turnip greens for E. coli O157:H7 detection. The modification of Gold biosensor with DSP significantly increased the detected number of E. coli O157:H7. The specificity of pAbs was sufficient to react with target E. coli O157:H7 among the tested bacterial culture. The optimum concentration of pAbs was determined as 200 μg/mL. The sensitivity, specificity, and LOD of Gold-DSP combined with LMIS were determined as 100%, 90%, and 10(3) CFU/25 mm(2) , respectively. When applied to turnip greens, the Gold-DSP combined with LMIS could detect 2641 ± 394 and 15383 ± 3853 cell/mm(2) with the initial concentrations of 10(1) and 10(2) CFU/25 g turnip greens, respectively, after 10 h-enrichment. Overall, this research suggested that the Gold-DSP combined with LMIS could be used to detect E. coli O157:H7 on turnip greens qualitatively and quantitatively.
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Affiliation(s)
- Mi-Kyung Park
- Materials Research and Education Center, Auburn Univ, 275 Wilmore Labs, Auburn, AL 36830, USA
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21
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Ottoson JR, Nyberg K, Lindqvist R, Albihn A. Quantitative microbial risk assessment for Escherichia coli O157 on lettuce, based on survival data from controlled studies in a climate chamber. J Food Prot 2011; 74:2000-7. [PMID: 22186038 DOI: 10.4315/0362-028x.jfp-10-563] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aims of the study were to determine the survival of Escherichia coli O157 on lettuce as a function of temperature and light intensity, and to use that information in a screening-level quantitative microbial risk assessment (QMRA) in order to evaluate risk-reducing strategies including irrigation water quality guidelines, rinsing, and holding time between last irrigation and harvest. Iceberg lettuce was grown in a climate chamber and inoculated with E. coli O157. Bacterial numbers were determined with the standard plate count method after inoculation and 1, 2, 4, and 7 day(s) postinoculation. The experiments were carried out at 11, 18, and 25°C in light intensities of 0, 400, and 600 mmol (m(2))(-1) s(-1). There was a significant effect of temperature and light intensity on survival, with less bacteria isolated from lettuce incubated at 25 and 18°C compared with 11°C (P < 0.0001), and in light intensities of 400 and 600 mmol (m(2))(-1) s(-1) compared with 0 mmol (m(2))(-1) s(-1) (P < 0.001). The average log reductions after 1, 2, 4, and 7 day(s) were 1.14, 1.71, 2.04, and 3.0, respectively. The QMRA compared the relative risk with lettuce consumption from 20 scenarios. A stricter water quality guideline gave a mean fivefold risk reduction. Holding times of 1, 2, 4, and 7 day(s) reduced the risk 3, 8, 8, and 18 times, respectively, compared with harvest the same day as the last irrigation. Finally, rinsing lettuce for 15 s in cold tap water prior to consumption gave a sixfold risk reduction compared with eating unrinsed lettuce. Sensitivity analyses indicated that variation in bacterial inactivation had the most significant effect on the risk outcome. A QMRA determining the relative risks between scenarios reduces uncertainty and can provide risk managers with decision support.
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Affiliation(s)
- Jakob R Ottoson
- Swedish University of Agricultural Sciences, Department of Biomedical Sciences and Veterinary Public Health, Box 7009, 75007 Uppsala, Sweden.
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Rodríguez-Garcia O, González-Romero VM, Fernández-Escartín E. Reduction of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes with electrolyzed oxidizing water on inoculated hass avocados (Persea americana var. Hass). J Food Prot 2011; 74:1552-7. [PMID: 21902927 DOI: 10.4315/0362-028x.jfp-11-047] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study was intended to evaluate the bactericidal effect of electrolyzed oxidizing water (EOW) and chlorinated water on populations of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes inoculated on avocados (Persea americana var. Hass). In the first experiment, inoculated avocados were treated with a water wash applied by spraying tap water containing 1 mg/liter free chlorine for 15 s (WW); WW treatment and then spraying sodium hypochlorite in water containing 75 mg/liter free chlorine for 15 s (Cl75); WW treatment and then spraying alkaline EOW for 30 s (AkEW) and then spraying acid EOW (AcEW) for 15 s; and spraying AkEW and then AcEW. In another experiment, the inoculated avocados were treated by spraying AkEW and then AcEW for 15, 30, 60, or 90 s. All three pathogen populations were lowered between 3.6 and 3.8 log cycles after WW treatment. The application of Cl75 did not produce any further reduction in counts, whereas AkEW and then AcEW treatment resulted in significantly lower bacterial counts for L. monocytogenes and E. coli O157:H7 but not for Salmonella. Treatments with AkEW and then AcEW produced a significant decrease in L. monocytogenes, Salmonella, and E. coli O157:H7 populations, with estimated log reductions of 3.9 to 5.2, 5.1 to 5.9, and 4.2 to 4.9 log CFU/cm², respectively. Spraying AcEW for more than 15 s did not produce any further decrease in counts of Salmonella or E. coli O157:H7, whereas L. monocytogenes counts were significantly lower after spraying AcEW for 60 s. Applying AkEW and then AcEW for 15 or 30 s seems to be an effective alternative to reduce bacterial pathogens on avocado surfaces.
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Affiliation(s)
- O Rodríguez-Garcia
- Programa de Doctorado en Ciencias para el Desarrollo Sustentable, Centro Universitario de la Costa, Puerto Vallarta, Jalisco 48280, Mexico.
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Pangloli P, Hung YC. Efficacy of slightly acidic electrolyzed water in killing or reducing Escherichia coli O157:H7 on iceberg lettuce and tomatoes under simulated food service operation conditions. J Food Sci 2011; 76:M361-6. [PMID: 22417508 DOI: 10.1111/j.1750-3841.2011.02219.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023]
Abstract
UNLABELLED The objective of this study was to evaluate the efficacy of slightly acidic electrolyzed (SAEO) water in killing or removing Escherichia coli O157:H7 on iceberg lettuce and tomatoes by washing and chilling treatment simulating protocols used in food service kitchens. Whole lettuce leaves and tomatoes were spot-inoculated with 100 μL of a mixture of 5 strains of E. coli O157:H7. Washing lettuce with SAEO water for 15 s reduced the pathogen by 1.4 to 1.6 log CFU/leaf, but the treatments did not completely inactivate the pathogen in the wash solution. Increasing the washing time to 30 s increased the reductions to 1.7 to 2.3 log CFU/leaf. Sequential washing in SAEO water for 15 s and then chilling in SAEO water for 15 min also increased the reductions to 2.0 to 2.4 log CFU/leaf, and no cell survived in chilling solution after treatment. Washing tomatoes with SAEO water for 8 s reduced E. coli O157:H7 by 5.4 to 6.3 log CFU/tomato. The reductions were increased to 6.6 to 7.6 log CFU/tomato by increasing the washing time to 15 s. Results suggested that application of SAEO water to wash and chill lettuce and tomatoes in food service kitchens could minimize cross-contamination and reduce the risk of E. coli O157:H7 present on the produce. PRACTICAL APPLICATION SAEO water is equally or slightly better than acidic electrolyzed (AEO) water for inactivation of bacteria on lettuce and tomato surfaces. In addition, SAEO water may have the advantages over AEO water on its stability, no chlorine smell, and low corrosiveness. Therefore, SAEO water may have potential for produce wash to enhance food safety.
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Affiliation(s)
- Philipus Pangloli
- Dept. of Food Science and Technology, Univ. of Georgia, 1109 Experiment Street, Griffin, GA 30223-1797, USA
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Ortega YR, Torres MP, Tatum JM. Efficacy of levulinic acid-sodium dodecyl sulfate against Encephalitozoon intestinalis, Escherichia coli O157:H7, and Cryptosporidium parvum. J Food Prot 2011; 74:140-4. [PMID: 21219777 DOI: 10.4315/0362-028x.jfp-10-104] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Foodborne parasites are characterized as being highly resistant to sanitizers used by the food industry. In 2009, a study reported the effectiveness of levulinic acid in combination with sodium dodecyl sulfate (SDS) in killing foodborne bacteria. Because of their innocuous properties, we studied the effects of levulinic acid and SDS at various concentrations appropriate for use in foods, on the viability of Cryptosporidium parvum and Encephalitozoon intestinalis. The viability of Cryptosporidium and E. intestinalis was determined by in vitro cultivation using the HCT-8 and RK-13 cell lines, respectively. Two Escherichia coli O157:H7 isolates were also used in the present study: strain 932 (a human isolate from a 1992 Oregon meat outbreak) and strain E 0018 (isolated from calf feces). Different concentrations and combinations of levulinic acid and SDS were tested for their ability to reduce infectivity of C. parvum oocysts (10(5)), E. intestinalis spores (10(6)), and E. coli O157:H7 (10(7)/ml) when in suspension. Microsporidian spores were treated for 30 and 60 min at 20 ± 2°C. None of the combinations of levulinic acid and SDS were effective at inactivating the spores or oocysts. When Cryptosporidium oocysts were treated with higher concentrations (3% levulinic acid-2% SDS and 2% levulinic acid-1% SDS) for 30, 60, and 120 min, viability was unaffected. E. coli O157:H7, used as a control, was highly sensitive to the various concentrations and exposure times tested. SDS and levulinic acid alone had very limited effect on E. coli O157:H7 viability, but in combination they were highly effective at 30 and 60 min of incubation. In conclusion, Cryptosporidium and microsporidia are not inactivated when treated for various periods of time with 2% levulinic acid-1% SDS or 3% levulinic acid-2% SDS at 20°C, suggesting that this novel sanitizer cannot be used to eliminate parasitic contaminants in foods.
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Affiliation(s)
- Ynes R Ortega
- Center for Food Safety, University of Georgia, Griffin, Georgia 30223, USA.
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HUNG YENCON, BAILLY DAMIEN, KIM CHYER, ZHAO YONG, WANG XICHANG. EFFECT OF ELECTROLYZED OXIDIZING WATER AND CHLORINATED WATER TREATMENTS ON STRAWBERRY AND BROCCOLI QUALITY. J FOOD QUALITY 2010. [DOI: 10.1111/j.1745-4557.2010.00345.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Rahman S, Jin YG, Oh DH. Combined Effects of Alkaline Electrolyzed Water and Citric Acid with Mild Heat to Control Microorganisms on Cabbage. J Food Sci 2010; 75:M111-5. [DOI: 10.1111/j.1750-3841.2009.01507.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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