1
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Jafari S, Pourmortazavi SM, Ehsani A, Mirsadeghi S. CuO-ZIF-8 modified electrode surface as a new electrochemical sensing platform for detection of free chlorine in aqueous solution. Sci Rep 2024; 14:18961. [PMID: 39147855 PMCID: PMC11327310 DOI: 10.1038/s41598-024-69869-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2024] [Accepted: 08/09/2024] [Indexed: 08/17/2024] Open
Abstract
This work has applied metal-organic frameworks (MOFs) with high adsorbability and catalytic activity to develop electrochemical sensors to determine free chlorine (free-Cl) concentrations in aqueous media. A zeolitic imidazolate frameworks, Zn(Hmim)2 (ZIF-8) has been synthesized and incorporated with CuO nanosheets to decorate a glassy carbon electrode (GCE) and provide a new sensor for free-Cl determination. The as-prepared ZIF-8 and CuO-ZIF-8 composites have been characterized by FESEM, EDX, XRD, and FT-IR analyses. Cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS) utilized to characterize the CuO-ZIF-8/GC modified electrode electrochemically, demonstrated the ability of the sensor to measure free-Cl concentration. Using differential pulse voltammetry (DPV) and under the optimal conditions, the prepared CuO-ZIF-8/GC modified electrode showed a linear response in the 0.25-60 ppm range with a 12 ppb detection limit (LOD) for free-Cl concentration. Finally, the fabricated sensor was applied to analyze free-Cl from actual swimming pool water samples with promising 97.5 to 103.0% recoveries.
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Affiliation(s)
- Somayeh Jafari
- Faculty of Chemistry and Chemical Engineering, Malek Ashtar University of Technology, Tehran, Iran
| | | | - Ali Ehsani
- Department of Chemistry, Faculty of Science, University of Qom, Qom, Iran.
| | - Somayeh Mirsadeghi
- KonadHerbs Co., Sharif Innovation Area, Sharif University of Technology, Tehran, Iran
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2
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Murphy CM, Hamilton AM, Waterman K, Rock C, Schaffner DW, Strawn LK. Efficacy of Peracetic Acid and Chlorine on the Reduction of Shiga Toxin-producing Escherichia coli and a Nonpathogenic E. coli Strain in Preharvest Agricultural Water. J Food Prot 2023; 86:100172. [PMID: 37783289 DOI: 10.1016/j.jfp.2023.100172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 09/24/2023] [Accepted: 09/27/2023] [Indexed: 10/04/2023]
Abstract
Produce-borne outbreaks of Shiga toxin-producing Escherichia coli (STEC) linked to preharvest water emphasize the need for efficacious water treatment options. This study quantified reductions of STEC and generic E. coli in preharvest agricultural water using commercially available sanitizers. Water was collected from two sources in Virginia (pond, river) and inoculated with either a seven-strain STEC panel or environmental generic E. coli strain TVS 353 (∼9 log10 CFU/100 mL). Triplicate inoculated water samples were equilibrated to 12 or 32°C and treated with peracetic acid (PAA) or chlorine (Cl) [low (PAA:6ppm, Cl:2-4 ppm) or high (PAA:10 ppm, Cl:10-12 ppm) residual concentrations] for an allotted contact time (1, 5, or 10 min). Strains were enumerated, and a log-linear model was used to characterize how treatment combinations influenced reductions. All Cl treatment combinations achieved a ≥3 log10 CFU/100 mL reduction, regardless of strain (3.43 ± 0.25 to 7.05 ± 0.00 log10 CFU/100 mL). Approximately 80% (19/24) and 67% (16/24) of PAA treatment combinations achieved a ≥3 log10 CFU/100 mL for STEC and E. coli TVS 353, respectively. The log-linear model showed contact time (10 > 5 > 1 min) and sanitizer type (Cl > PAA) had the greatest impact on STEC and E. coli TVS 353 reductions (p < 0.001). E. coli TVS 353 in water samples was more resistant to sanitizer treatment (p < 0.001) indicating applicability as a good surrogate. Results demonstrated Cl and PAA can be effective agricultural water treatment strategies when sanitizer chemistry is managed. These data will assist with the development of in-field validation studies and may identify suitable candidates for the registration of antimicrobial pesticide products for use against foodborne pathogens in preharvest agricultural water treatment.
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Affiliation(s)
- Claire M Murphy
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, USA; School of Food Science, Washington State University - Irrigated Agriculture Research and Extension Center, Prosser, WA, USA
| | - Alexis M Hamilton
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, USA
| | - Kim Waterman
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, USA
| | - Channah Rock
- Department of Environmental Science, University of Arizona - Maricopa Agricultural Center, Maricopa, AZ, USA
| | - Donald W Schaffner
- Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA
| | - Laura K Strawn
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, USA.
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3
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Efficacy of triple-wash using a peroxyacetic acid and hydrogen peroxide solution at reducing populations and cross-contamination of Salmonella Typhimurium and the surrogate Enterococcus faecium on tomatoes. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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4
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Balasubramanian B, Shah T, Allen J, Rankin K, Xue J, Luo Y, Mancini R, Upadhyay A. Eugenol nanoemulsion inactivates Listeria monocytogenes, Salmonella Enteritidis, and Escherichia coli O157:H7 on cantaloupes without affecting rind color. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.984391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Listeria monocytogenes, Salmonella Enteritidis, and Escherichia coli O157:H7 are the major foodborne pathogens that have been implicated in outbreaks related to consumption of contaminated cantaloupes. Current chlorine-based decontamination strategies are not completely effective for inactivating the aforementioned pathogens on cantaloupes, especially in the presence of organic matter. This study investigated the efficacy of eugenol nanoemulsion (EGNE) wash treatments in inactivating L. monocytogenes, Salmonella spp., and E. coli O157:H7 on the surface of cantaloupes. In addition, the efficacy of EGNE in inhibiting the growth of the three pathogens on cantaloupes during refrigerated and room temperature storage of 5 days was investigated. Moreover, the effect of EGNE wash treatment on cantaloupe color was assessed using a Miniscan® XE Plus. The EGNE was prepared with either Tween 80 (TW) or a combination of Gum arabic and Lecithin (GA) as emulsifiers. The cantaloupe rind was washed with EGNE (0.3, 0.6, and 1.25%), in presence or absence of 5% organic load, for 1, 5, or 10 min at 25°C. Enumeration of surviving pathogens on cantaloupe was performed by serial dilution and plating on Oxford, XLD or SMA agar followed by incubation at 37°C for 24–48 h. EGNE-GA and EGNE-TW wash significantly reduced all three pathogens by at least 3.5 log CFU/cm2 as early as 5 min after treatment. EGNE-GA at 1.25% inactivated L. monocytogenes, E. coli O157:H7 and S. Enteritidis on cantaloupes to below the detectable limit within 5 and 10 min of treatment, respectively (~4 log CFU/cm2, P < 0.05). EGNE treatments significantly reduced the survival of L. monocytogenes, S. Enteritidis, and E. coli O157:H7 on cantaloupe by at least 6 log CFU/cm2 at day 5 of storage at 25 and 4°C (P < 0.05). Presence of organic matter did not modulate the antimicrobial efficacy of nanoemulsion treatments (P > 0.05). EGNE treatments did not affect the rind color of cantaloupes (P > 0.05). In conclusion, eugenol nanoemulsions could potentially be used as a natural sanitizer to inactivate foodborne pathogens on cantaloupes. Further investigations in an industry setting are warranted.
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Gunathilaka GU, He J, Li H, Zhang W, Ryser ET. Behavior of Silver Nanoparticles in Chlorinated Lettuce Wash Water. J Food Prot 2022; 85:1061-1068. [PMID: 35512293 DOI: 10.4315/jfp-22-018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Accepted: 05/04/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Use of silver nanoparticles (Ag NPs) in pesticides may lead to residual levels in food crops, thus raising food safety and environmental concerns. Because little is known about Ag NP behavior in wash water during typical commercial washing of fresh produce, this study assessed the temporal changes in Ag NP behavior when exposed to 2 to 100 mg/L free chlorine (Cl2) in simulated lettuce wash water for up to 10 days. Aggregate size and zeta potential of Ag NPs (5 mg/L) were evaluated in the presence and absence of dissolved lettuce extract (DLE, 0.1%), with Ag NPs in deionized water serving as the control treatment. In the presence of chlorine, greater aggregation of Ag NPs occurred over time (49 to 431 nm) compared with the control treatment (P < 0.05). Lower zeta potentials (-39 to -95 mV) were observed in the chlorine-only treatments, likely due to the formation of AgCl particles. Larger aggregates and lower zeta potentials were also observed in DLE (84 to 273 nm and -28 to -32 mV, respectively), as compared with the control treatment. After 7 to 10 days, larger aggregates were seen in the chlorine-only treatments as compared with the DLE treatments, despite lower zeta potentials, probably facilitated by nucleation and crystal growth of AgCl. Transmission electron microscopy with energy dispersive spectroscopy confirmed the formation of AgCl-Ag NP composite particles with chlorine and the embedding of AgCl and Ag NPs in the DLE matrix. Thus, DLE might stabilize and protect Ag NPs from chlorine. These findings indicate that chlorine and plant-released organic material can substantially change the behavior of Ag NPs, which may, in turn, impact both removal from fresh-cut produce during washing and their environmental fate. HIGHLIGHTS
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Affiliation(s)
- Gayathri U Gunathilaka
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA
| | - Jianzhou He
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, Michigan 48824, USA
| | - Hui Li
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, Michigan 48824, USA
| | - Wei Zhang
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, Michigan 48824, USA
| | - Elliot T Ryser
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA
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Vaze N, Demokritou P. Using engineered water nanostructures (EWNS) for wound disinfection: Case study of Acinetobacter baumannii inactivation on skin and the inhibition of biofilm formation. NANOMEDICINE : NANOTECHNOLOGY, BIOLOGY, AND MEDICINE 2022; 42:102537. [PMID: 35181526 DOI: 10.1016/j.nano.2022.102537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 12/01/2021] [Accepted: 02/04/2022] [Indexed: 06/14/2023]
Abstract
Engineered water nanostructures (EWNS) were utilized to deliver a cocktail of nature derived antimicrobials, to assess their efficacy as a solution to the problem of wound infections. The wound related microorganism Acinetobacter baumannii was inoculated on stainless steel and porcine skin and treated with EWNS. EWNS were able to reduce A. baumannii on stainless steel by 4.79 logs in 15 min, and 2 logs in 30 min on porcine skin. The EWNS were able to reduce the strength of A. baumannii biofilm on stainless steel by 87.31% as measured with the XTT assay (P < .001) and 86.27% in cellular counts (P < .001), after two EWNS interventions of 30 min each. Total antimicrobial dose delivered to the surface was 1.42 ng. SEM of biofilms after EWNS treatment showed reduced biomass. These results indicate that the EWNS technology has potential for application in field of wound disinfection and healing.
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Affiliation(s)
- Nachiket Vaze
- Center for Nanotechnology and Nanotoxicology, Harvard T.H. Chan School of Public Health, Boston, MA
| | - Philip Demokritou
- Henry Rutgers Chair in Nanoscience and Environmental Bioengineering at the Rutgers School of Public Health and Environmental and Occupational Health Sciences Institute, Piscataway, NJ.
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7
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Gurtler JB, Dong X, Zhong B, Lee R. Efficacy of a Mixed Peroxyorganic Acid Antimicrobial Wash Solution against Salmonella, Escherichia coli O157:H7, or Listeria monocytogenes on Cherry Tomatoes. J Food Prot 2022; 85:773-777. [PMID: 35085398 DOI: 10.4315/jfp-21-368] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Accepted: 01/25/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT A study was conducted to evaluate a new organic mixed peroxyacid solution produce wash composed of a combination of organic acids (lactic acid and one or more fruit acids) and hydrogen peroxide for activity against foodborne pathogens. The mixed peroxyacid was challenged against Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes in suspension or on the surface of dip-inoculated cherry tomatoes. Cherry tomatoes were also treated with 8 ppm of free chlorine in the form of sodium hypochlorite. When tested against planktonic cells of Salmonella and E. coli O157:H7 in pure culture for 120 s, these pathogens were reduced by 7.5 and 7.1 log CFU/mL, respectively, by the 0.40% peroxyacid solution, and L. monocytogenes was decreased by 5.0 log CFU/mL by the 0.80% solution. When cherry tomatoes were dip inoculated and treated with 8 ppm of free chlorine, Salmonella and E. coli O157:H7 populations decreased by 2.5 and 2.6 log CFU/g, respectively; these reductions were not significantly different from those obtained after sterile water rinses. However, the 1.0% peroxyacid solution reduced the same microorganisms by 3.8 and 3.4 log CFU/g, respectively, which was significantly greater (P < 0.05) than the reductions achieved by the 2-min sterile water rinse. For tomatoes dip inoculated with L. monocytogenes, populations were reduced by 3.5 log CFU/g by the 1.0% peroxyacid solution, which was significantly greater (P < 0.05) than reductions achieved by 8 ppm of free chlorine (2.6 log CFU/g) or sterile water (1.7 log CFU/g). These results indicate that this peroxyacid combination is an effective organic antimicrobial agent for preventing cross-contamination during the washing of cherry tomatoes and can inactivate S. enterica, E. coli O157:H7, and L. monocytogenes by up to 3.8, 3.4, and 3.5 log CFU/g, respectively. HIGHLIGHTS
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Affiliation(s)
- Joshua B Gurtler
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Food Safety and Intervention Technologies Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8551
| | - Xiaoling Dong
- Mantrose-Haeuser Co., 6 Blackstone Valley Place, Unit 601-603, Lincoln, Rhode Island 02865, USA
| | - Bin Zhong
- Mantrose-Haeuser Co., 6 Blackstone Valley Place, Unit 601-603, Lincoln, Rhode Island 02865, USA
| | - Rensun Lee
- Mantrose-Haeuser Co., 6 Blackstone Valley Place, Unit 601-603, Lincoln, Rhode Island 02865, USA
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8
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Yi J, Leveau JH, Nitin N. Role of multiscale leaf surface topography in antimicrobial efficacy of chlorine-based sanitizers. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111118] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Su Y, Shen X, Chiu T, Green T, Zhu MJ. Efficacy of chlorine and peroxyacetic acid to control Listeria monocytogenes on apples in simulated dump tank water system. Food Microbiol 2022; 106:104033. [DOI: 10.1016/j.fm.2022.104033] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 03/22/2022] [Accepted: 03/22/2022] [Indexed: 11/29/2022]
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10
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Comparison of the metabolic responses of eight Escherichia coli strains including the “big six” in pea sprouts to low concentration electrolysed water by NMR spectroscopy. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108458] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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11
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Cano C, Meneses Y, Chaves BD. Application of Peroxyacetic Acid for Decontamination of Raw Poultry Products and Comparison to Other Commonly Used Chemical Antimicrobial Interventions: A Review. J Food Prot 2021; 84:1772-1783. [PMID: 34086895 DOI: 10.4315/jfp-21-107] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Accepted: 06/01/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Poultry remains one of the top food commodities responsible for foodborne illness in the United States, despite poultry industry efforts since the inception of hazard analysis and critical control point to reduce the burden of foodborne illness implicating poultry products. The appropriate use of antimicrobial compounds during processing of raw poultry can help minimize this risk. Currently, peroxyacetic acid (PAA) is the most popular antimicrobial in the poultry industry, displacing chlorine compounds and others. The aim of this review was to compare the effectiveness of PAA to that of other antimicrobials for the decontamination of raw poultry carcasses and parts. Twenty-six articles were found that compared PAA with over 20 different antimicrobials, applied as spray or immersion treatments for different exposure times and at different concentrations. The most common comparisons were to chlorine compounds (17 articles), to lactic acid compounds (five articles), and to cetylpyridinium chloride (six articles). Studies measured effectiveness by reductions in native flora or inoculated bacteria, usually Salmonella or Campylobacter. PAA was found to be more effective than chlorine under most conditions studied. Effectiveness of PAA was higher than or comparable to that of lactic acid compounds and cetylpyridinium chloride depending on product and treatment conditions. Overall, the results of primary literature studies support the popularity of PAA as an effective intervention against pathogenic bacteria during poultry processing. HIGHLIGHTS
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Affiliation(s)
- Carmen Cano
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA
| | - Yulie Meneses
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA.,Daugherty Water for Food Global Institute, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA
| | - Byron D Chaves
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA
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12
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Kongkaew S, Joonyong K, Kanatharana P, Thavarungkul P, Limbut W. Fabrication and characterization of Prussian blue screen-printed working electrode and their application for free chlorine monitoring in swimming pool water. Electrochim Acta 2021. [DOI: 10.1016/j.electacta.2021.138558] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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13
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Bolten S, Gu G, Gulbronson C, Kramer M, Luo Y, Zografos A, Nou X. Evaluation of DNA barcode abiotic surrogate as a predictor for inactivation of E. coli O157:H7 during spinach washing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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Assessment of a novel in-flight washing device: Microbial reduction and food quality of chopped iceberg lettuce during storage. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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15
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White E, Kumar GD, da Silva ALBR, Kerr WL, Cimowsky S, Widmer JA, Dunn LL. Postharvest Reduction of Salmonella enterica on Tomatoes Using a Pelargonic Acid Emulsion. Foods 2021; 10:foods10010178. [PMID: 33477287 PMCID: PMC7830531 DOI: 10.3390/foods10010178] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 01/13/2021] [Accepted: 01/13/2021] [Indexed: 11/16/2022] Open
Abstract
A novel produce wash consisting of pelargonic acid (PEL) emulsions was tested on tomatoes contaminated with a five-serovar Salmonella enterica cocktail. Ability to reduce contamination on the inoculated tomato surface, as well as mitigation of subsequent cross-contamination to uninoculated tomatoes washed in re-used/spent wash water were examined. Sanitizer efficacy was also examined over 1 and 7 d storage time (8 °C, recommended for red ripe tomatoes) and in the presence of 0.5% (w/v) organic load. PEL performed statistically the same (p ≤ 0.05) at both 30 mM and 50 mM concentrations and resulted in greater than 1, 5 and 6 log CFU/g Salmonella reductions at 0 h, 1 d and 7 d, respectively, when compared to a water-only or no rinse (NR) treatment. This was also a significantly greater reduction than was observed due to chlorine (sodium hypochlorite) and peroxyacetic acid (PAA) at all time points (p ≤ 0.01). Organic load had no impact on sanitizer efficacy for all examined treatments. Finally, PEL had a deleterious impact on tomato texture. At 1 d, ca. 5 N and 7 N were required to achieve tomato skin penetration and compression, respectively, compared to >9 N and 15 N required by all other treatments (p ≤ 0.05). While PEL sanitizers effectively reduced inoculated Salmonella and subsequent transfer to uninoculated tomatoes, reformulation may be necessary to prevent deleterious quality impacts on produce.
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Affiliation(s)
- Elizabeth White
- Department of Food Science & Technology, University of Georgia, 100 Cedar St., Athens, GA 30602, USA; (E.W.); (W.L.K.); (S.C.); (J.A.W.)
| | - Govindaraj Dev Kumar
- Center for Food Safety, University of Georgia, 1109 Experiment St, Griffin, GA 30223, USA
- Correspondence: (G.D.K.); (L.L.D.); Tel.: +1-770-467-6094 (G.D.K.); +1-706-542-0993 (L.L.D.)
| | | | - William L. Kerr
- Department of Food Science & Technology, University of Georgia, 100 Cedar St., Athens, GA 30602, USA; (E.W.); (W.L.K.); (S.C.); (J.A.W.)
| | - Samuel Cimowsky
- Department of Food Science & Technology, University of Georgia, 100 Cedar St., Athens, GA 30602, USA; (E.W.); (W.L.K.); (S.C.); (J.A.W.)
| | - J. Andrew Widmer
- Department of Food Science & Technology, University of Georgia, 100 Cedar St., Athens, GA 30602, USA; (E.W.); (W.L.K.); (S.C.); (J.A.W.)
| | - Laurel L. Dunn
- Department of Food Science & Technology, University of Georgia, 100 Cedar St., Athens, GA 30602, USA; (E.W.); (W.L.K.); (S.C.); (J.A.W.)
- Correspondence: (G.D.K.); (L.L.D.); Tel.: +1-770-467-6094 (G.D.K.); +1-706-542-0993 (L.L.D.)
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16
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Sheng L, Shen X, Su Y, Korany A, Knueven CJ, Zhu MJ. The efficacy of sodium acid sulfate on controlling Listeria monocytogenes on apples in a water system with organic matter. Food Microbiol 2020; 92:103595. [PMID: 32950137 DOI: 10.1016/j.fm.2020.103595] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 06/26/2020] [Accepted: 06/28/2020] [Indexed: 11/29/2022]
Abstract
During fresh apple packing, wash water in the dump tank and flume systems is reused during daily production, resulting in high levels of organic matter in the wash water. This study evaluated the antimicrobial efficacy of sodium acid sulfate (SAS), a Generally Recognized as Safe compound, against Listeria monocytogenes on fresh apples in a water system with high organic load. SAS at 1.0% reduced L. monocytogenes population in water with 1000 ppm chemical oxygen demand (COD) by more than 5.0 Log10 CFU/ml in 5 min, 2.0-3.0% SAS reduced L. monocytogenes to undetectable levels (10 CFU/ml) within 2 min regardless of organic levels. When applied on apples, a 2-min wash with SAS at 1.0, 1.5, 2.0, and 3.0% reduced L. monocytogenes by ~1.3, 1.9, 2.3, and 3.0 Log10 CFU/apple in clean water, respectively. High organic load in wash water up to 4000 ppm COD had no impact on the bactericidal effect of SAS against L. monocytogenes on fresh apples regardless of SAS concentrations. Shortening the contact time from 2 min to 30 s significantly reduced the antimicrobial efficacy of 25 ppm chlorine and 1.0-2.0% SAS but not that of 3.0% SAS. In addition, SAS at 1.0% demonstrated a better efficacy than 25 ppm chlorine in reducing fruit-to-water cross-contamination regardless of organic matter. SAS also showed a comparable efficacy as 25 ppm chlorine in reducing fruit-to-fruit cross-contamination in water with organic matter. The collective data indicate that SAS, as an enviroment-friendly compound, has the potential to be used as an alternative antimicrobial washing aid in dump tank process water intervention in apple packing facilities.
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Affiliation(s)
- Lina Sheng
- School of Food Science, Washington State University, Pullman, WA 99164, USA
| | - Xiaoye Shen
- School of Food Science, Washington State University, Pullman, WA 99164, USA
| | - Yuan Su
- School of Food Science, Washington State University, Pullman, WA 99164, USA
| | - Ahmed Korany
- School of Food Science, Washington State University, Pullman, WA 99164, USA
| | | | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, WA 99164, USA.
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17
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Survival of Salmonella enterica and shifts in the culturable mesophilic aerobic bacterial community as impacted by tomato wash water particulate size and chlorine treatment. Food Microbiol 2020; 90:103470. [DOI: 10.1016/j.fm.2020.103470] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 02/18/2020] [Accepted: 02/19/2020] [Indexed: 11/21/2022]
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18
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Swinscoe I, Oliver DM, Ørnsrud R, Quilliam RS. The microbial safety of seaweed as a feed component for black soldier fly (Hermetia illucens) larvae. Food Microbiol 2020; 91:103535. [PMID: 32539946 DOI: 10.1016/j.fm.2020.103535] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 03/23/2020] [Accepted: 04/23/2020] [Indexed: 01/12/2023]
Abstract
Farmed insects can offer an environmentally sustainable aquafeed or livestock feed ingredient. The value of black soldier fly (Hermetia illucens) (BSF) larvae could be improved by enrichment in omega-3 through the dietary inclusion of seaweed. However, the industry practice of drying seaweed at low temperatures to retain nutritional properties may benefit the survival of human pathogenic bacteria, particularly if the seaweed has been harvested from contaminated water. Here we have demonstrated that E. coli and E. coli O157:H7 died-off in seaweed dried at 50 °C, although both were detected in the dried powder following 72 h storage. V. parahaemolyticus fell below the level of detection in stored seaweed after drying at ≥ 50 °C, but L. monocytogenes remained detectable, and continued to grow in seaweed dried at ≤60 °C. Therefore, drying seaweed at low temperatures risks pathogen carry-over into insects destined for animal feed. BSF larvae reared on an artificially contaminated seaweed-supplemented diet also became contaminated by all four bacteria present in the supplement. Water quality at seaweed harvesting sites, seaweed desiccation, and insect rearing practices, represent critical points where development of regulatory standards could achieve targeted control of pathogenic hazards.
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Affiliation(s)
- Isobel Swinscoe
- Biological and Environmental Sciences, Faculty of Natural Sciences, University of Stirling, Stirling, FK9 4LA, UK.
| | - David M Oliver
- Biological and Environmental Sciences, Faculty of Natural Sciences, University of Stirling, Stirling, FK9 4LA, UK
| | - Robin Ørnsrud
- Institute of Marine Research, P.O. box 1870 Nordnes, NO-5817, Bergen, Norway
| | - Richard S Quilliam
- Biological and Environmental Sciences, Faculty of Natural Sciences, University of Stirling, Stirling, FK9 4LA, UK
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Validation of triple-wash procedure with a H2O2-peroxyacetic acid mixer to improve microbial safety and quality of butternut squashes and economic feasibility analysis. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107146] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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20
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Zhang H, Wang S, Goon K, Gilbert A, Nguyen Huu C, Walsh M, Nitin N, Wrenn S, Tikekar RV. Inactivation of foodborne pathogens based on synergistic effects of ultrasound and natural compounds during fresh produce washing. ULTRASONICS SONOCHEMISTRY 2020; 64:104983. [PMID: 32006935 DOI: 10.1016/j.ultsonch.2020.104983] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 12/21/2019] [Accepted: 01/18/2020] [Indexed: 05/19/2023]
Abstract
Ultrasound has potential to be used for disinfection, and its antimicrobial effectiveness can be enhanced in presence of natural compounds. In this study, we compared the antimicrobial effects of ultrasound at 20 kHz (US 20 kHz) or 1 MHz (US 1 MHz) in combination with carvacrol, citral, cinnamic acid, geraniol, gallic acid, lactic acid, or limonene against E. coli K12 and Listeria innocua at a constant power density in water. Compared to the cumulative effect of the individual treatments, the combined treatment of US 1 MHz and 10 mM citral generated >1.5 log CFU/mL additional inactivation of E. coli K12. Similarly, combined treatments of US 1 MHz and 2 mM carvacrol (30 min), US 20 kHz and 2 mM carvacrol, 10 mM citral, or 5 mM geraniol (15 min) generated >0.5-2.0 log CFU/mL additional inactivation in L. innocua. The synergistic effect of citral, as a presentative compound, and US 20 kHz treatment was determined to be a result of enhanced dispersion of insoluble citral droplets in combination with physical impact on bacterial membrane structures, whereas the inactivation by US 1 MHz was likely due to generation of oxidative stress within the bacteria. Combined ultrasound and citral treatments improved the bacterial inactivation in simulated wash water in presence of organic matter or during washing of inoculated blueberries but only additive antimicrobial effects were observed. Findings in this study will be useful to enhance fresh produce safety and shelf-life and design other alternative ultrasound based sanitation processes.
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Affiliation(s)
- Hongchao Zhang
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20740, USA
| | - Siyuan Wang
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20740, USA
| | - Kasey Goon
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20740, USA
| | - Andrea Gilbert
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20740, USA
| | - Cuong Nguyen Huu
- Department of Food Science and Technology, University of California, Davis, CA 95616, USA
| | - Martin Walsh
- Department of Chemical Engineering, Drexel University, Philadelphia, PA 19104, USA
| | - Nitin Nitin
- Department of Food Science and Technology, University of California, Davis, CA 95616, USA
| | - Steven Wrenn
- Department of Chemical Engineering, Drexel University, Philadelphia, PA 19104, USA
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20740, USA.
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21
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Sanitizing efficacy and antimicrobial mechanism of peracetic acid against histamine-producing bacterium, Morganella psychrotolerans. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109263] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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22
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Li K, Chiu YC, Jiang W, Jones L, Etienne X, Shen C. Comparing the Efficacy of Two Triple-Wash Procedures With Sodium Hypochlorite, a Lactic–Citric Acid Blend, and a Mix of Peroxyacetic Acid and Hydrogen Peroxide to Inactivate Salmonella, Listeria monocytogenes, and Surrogate Enterococcus faecium on Cucumbers and Tomatoes. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00019] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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23
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Tyagi D, Kraft AL, Levadney Smith S, Roof SE, Sherwood JS, Wiedmann M, Bergholz TM. Pre-Harvest Survival and Post-Harvest Chlorine Tolerance of Enterohemorrhagic Escherichia coli on Lettuce. Toxins (Basel) 2019; 11:E675. [PMID: 31752303 PMCID: PMC6891304 DOI: 10.3390/toxins11110675] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 11/06/2019] [Accepted: 11/13/2019] [Indexed: 11/16/2022] Open
Abstract
In the field, foodborne pathogens such as enterohemorrhagic Escherichia coli (EHEC) are capable of surviving on produce over time, yet little is known about how these pathogens adapt to this environment. To assess the impact of pre-harvest environmental conditions on EHEC survival, we quantified survival on romaine lettuce under two relative humidity (75% and 45%) and seasonal conditions (March and June). Greenhouse-grown lettuce was spray-inoculated with EHEC and placed in a growth chamber, mimicking conditions typical for June and March in Salinas Valley, California. Bacteria were enumerated on days 0, 1, 3, and 5 post-inoculation. Overall, we found that the effect of relative humidity on EHEC survival depended on the seasonal conditions. Under June seasonal conditions, higher relative humidity led to lower survival, and lower relative humidity led to greater survival, five days post-inoculation. Under March seasonal conditions, the impact of relative humidity on EHEC survival was minimal over the five days. The bacteria were also tested for their ability to survive a chlorine decontamination wash. Inoculated lettuce was incubated under the June 75% relative humidity conditions and then washed with a 50 ppm sodium hypochlorite solution (40 ppm free chlorine). When incubated under June seasonal conditions for three to five days, EHEC strains showed increased tolerance to chlorine (adj. p < 0.05) compared to chlorine tolerance upon inoculation onto lettuce. This indicated that longer incubation on lettuce led to greater EHEC survival upon exposure to chlorine. Subsequent transcriptome analysis identified the upregulation of osmotic and oxidative stress response genes by EHEC after three and five days of incubation on pre-harvest lettuce. Assessing the physiological changes in EHEC that occur during association with pre-harvest lettuce is important for understanding how changing tolerance to post-harvest control measures may occur.
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Affiliation(s)
- Deepti Tyagi
- Department of Microbiological Sciences, North Dakota State University, Fargo, ND 58102, USA
| | - Autumn L Kraft
- Department of Microbiological Sciences, North Dakota State University, Fargo, ND 58102, USA
| | - Sara Levadney Smith
- Department of Microbiological Sciences, North Dakota State University, Fargo, ND 58102, USA
| | - Sherry E Roof
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Julie S Sherwood
- Department of Microbiological Sciences, North Dakota State University, Fargo, ND 58102, USA
| | - Martin Wiedmann
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Teresa M Bergholz
- Department of Microbiological Sciences, North Dakota State University, Fargo, ND 58102, USA
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24
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Abnavi MD, Alradaan A, Munther D, Kothapalli CR, Srinivasan P. Modeling of Free Chlorine Consumption and Escherichia coli O157:H7 Cross-Contamination During Fresh-Cut Produce Wash Cycles. J Food Sci 2019; 84:2736-2744. [PMID: 31573690 DOI: 10.1111/1750-3841.14774] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 07/15/2019] [Accepted: 07/19/2019] [Indexed: 12/01/2022]
Abstract
Controlling the free chlorine (FC) availability in wash water during sanitization of fresh produce enhances our ability to reduce microbial levels and prevent cross-contamination. However, maintaining an ideal concentration of FC that could prevent the risk of contamination within the wash system is still a technical challenge in the industry, indicating the need to better understand wash water chemistry dynamics. Using bench-scale experiments and modeling approaches, we developed a comprehensive mathematical model to predict the FC concentration during fresh-cut produce wash processes for different lettuce types (romaine, iceberg, green leaf, and red leaf), carrots, and green cabbage as well as Escherichia coli O157:H7 cross-contamination during fresh-cut iceberg lettuce washing. Fresh-cut produce exudates, as measured by chemical oxygen demand (COD) levels, appear to be the primary source of consumption of FC in wash water, with an apparent reaction rate ranging from 4.74 × 10 - 4 to 7.42 × 10 - 4 L/mg·min for all produce types tested, at stable pH levels (6.5 to 7.0) in the wash water. COD levels increased over time as more produce was washed and the lettuce type impacted the rate of increase in organic load. The model parameters from our experimental data were compared to those obtained from a pilot-plant scale study for lettuce, and similar reaction rate constant (5.38 × 10-4 L/mg·min) was noted, supporting our hypothesis that rise in COD is the main cause of consumption of FC levels in the wash water. We also identified that the bacterial transfer mechanism described by our model is robust relative to experimental scale and pathogen levels in the wash water. Finally, we proposed functions that quantify an upper bound on pathogen levels in the water and on cross-contaminated lettuce, indicating the maximum potential of water-mediated cross-contamination. Our model results could help indicate the limits of FC control to prevent cross-contamination during lettuce washing.
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Affiliation(s)
- Mohammadreza Dehghan Abnavi
- Dept. of Chemical and Biomedical Engineering, Cleveland State Univ., 2121 Euclid Ave., Cleveland, OH, 44115, U.S.A
| | - Ali Alradaan
- Dept. of Chemical and Biomedical Engineering, Cleveland State Univ., 2121 Euclid Ave., Cleveland, OH, 44115, U.S.A
| | - Daniel Munther
- Dept. of Mathematics, Cleveland State Univ., 2121 Euclid Ave., Cleveland, OH, 44115, U.S.A
| | - Chandrasekhar R Kothapalli
- Dept. of Chemical and Biomedical Engineering, Cleveland State Univ., 2121 Euclid Ave., Cleveland, OH, 44115, U.S.A
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25
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Zhang H, Dolan HL, Ding Q, Wang S, Tikekar RV. Antimicrobial action of octanoic acid against Escherichia coli O157:H7 during washing of baby spinach and grape tomatoes. Food Res Int 2019; 125:108523. [PMID: 31554067 DOI: 10.1016/j.foodres.2019.108523] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2019] [Revised: 06/14/2019] [Accepted: 06/21/2019] [Indexed: 01/04/2023]
Abstract
We investigated the antimicrobial efficacy of octanoic acid (OA) against Escherichia coli O157:H7 inoculated on the surface of baby spinach and grape tomatoes during simulated washing processes. 3 mM OA at 45 °C achieved >6 log CFU/g reduction from the surface of tomatoes within 2 min. However, washing baby spinach with 6 mM OA at 5 °C resulted in <1 log CFU/g reduction, highlighting the role of surface properties in inactivation efficacy. OA significantly (p < 0.05) reduced the risk of cross-contamination during washing of spinach as well as tomatoes. Also, total mold and yeast population on surface of spinach was significantly reduced immediately after OA wash and inhibited during following 14 days. Baby spinach and grape tomatoes washed with OA did not cause significant (p > 0.05) difference in color compared to the control and no residual OA was detected in most cases following rinsing of produce in water. OA at the concentrations above 2 mM and temperature higher than 25 °C induced severe membrane damage along with release of ATP and other intracellular constituents resulting in bacterial death. OA can be an attractive natural decontamination agent for washing fresh produce.
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Affiliation(s)
- Hongchao Zhang
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20770, United States
| | - Heather Leigh Dolan
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20770, United States
| | - Qiao Ding
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20770, United States
| | - Siyuan Wang
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20770, United States
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20770, United States.
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26
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Xiang Q, Kang C, Zhao D, Niu L, Liu X, Bai Y. Influence of organic matters on the inactivation efficacy of plasma-activated water against E. coli O157:H7 and S. aureus. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.12.019] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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27
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Zhang C, Brown PJB, Miles RJ, White TA, Grant DG, Stalla D, Hu Z. Inhibition of regrowth of planktonic and biofilm bacteria after peracetic acid disinfection. WATER RESEARCH 2019; 149:640-649. [PMID: 30594003 DOI: 10.1016/j.watres.2018.10.062] [Citation(s) in RCA: 62] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2018] [Revised: 10/17/2018] [Accepted: 10/22/2018] [Indexed: 05/22/2023]
Abstract
Peracetic acid (PAA) is a promising alternative to chlorine for disinfection; however, bacterial regrowth after PAA disinfection is poorly understood. This study compared the regrowth of bacteria (Gram-negative Pseudomonas aeruginosa PAO1 and Gram-positive Bacillus sp.) after disinfection with PAA or free chlorine. In the absence of organic matter, PAA and free chlorine prevented the regrowth of planktonic cells of P. aeruginosa PAO1 at C·t (= disinfectant concentration × contact time) doses of (28.5 ± 9.8) mg PAA·min·L-1 and (22.5 ± 10.6) mg Cl2·min·L-1, respectively, suggesting that they had comparable efficiencies in preventing the regrowth of planktonic bacteria. For comparison, the minimum C·t doses of PAA and free chlorine to prevent the regrowth of P. aeruginosa PAO1 biofilm cells in the absence of organic matter were (14,000 ± 1,732) mg PAA·min·L-1 and (6,500 ± 2,291) mg Cl2·min·L-1, respectively. PAA was less effective than free chlorine in killing bacteria within biofilms in the absence of organic matter most likely because PAA reacts with biofilm matrix constituents slower than free chlorine. In the presence of organic matter, although the bactericidal efficiencies of both disinfectants significantly decreased, PAA was less affected due to its slower reaction with organic matter and/or slower self-decomposition. For instance, in a dilute Lysogeny broth-Miller, the minimum concentrations of PAA and free chlorine to prevent the regrowth of planktonic P. aeruginosa PAO1 were 20 mg PAA·L-1 and 300 mg Cl2·L-1, respectively. While both disinfectants are strong oxidants disrupting cell membrane, environmental scanning electron microscopy (ESEM) revealed that PAA made holes in the center of the cells, whereas free chlorine desiccated the cells. Overall, this study shows that PAA is a powerful disinfectant to prevent bacterial regrowth even in the presence of organic matter.
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Affiliation(s)
- Chiqian Zhang
- Department of Civil & Environmental Engineering, University of Missouri, Columbia, MO, 65211, United States.
| | - Pamela J B Brown
- Division of Biological Sciences, University of Missouri, Columbia, MO, 65211, United States
| | - Randall J Miles
- College of Agriculture, Food and Natural Resources (CAFNR), University of Missouri, Columbia, MO, 65211, United States
| | - Tommi A White
- Department of Biochemistry, University of Missouri, Columbia, MO, 65211, United States; Electron Microscopy Core Facility, University of Missouri, Columbia, MO, 65211, United States
| | - DeAna G Grant
- Electron Microscopy Core Facility, University of Missouri, Columbia, MO, 65211, United States
| | - David Stalla
- Electron Microscopy Core Facility, University of Missouri, Columbia, MO, 65211, United States
| | - Zhiqiang Hu
- Department of Civil & Environmental Engineering, University of Missouri, Columbia, MO, 65211, United States.
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28
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Fu TJ, Li Y, Awad D, Zhou TY, Liu L. Factors affecting the performance and monitoring of a chlorine wash in preventing Escherichia coli O157:H7 cross-contamination during postharvest washing of cut lettuce. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.06.035] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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29
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Dharmarha V, Pulido N, Boyer RR, Pruden A, Strawn LK, Ponder MA. Effect of post-harvest interventions on surficial carrot bacterial community dynamics, pathogen survival, and antibiotic resistance. Int J Food Microbiol 2018; 291:25-34. [PMID: 30445282 DOI: 10.1016/j.ijfoodmicro.2018.11.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2018] [Revised: 10/30/2018] [Accepted: 11/07/2018] [Indexed: 12/12/2022]
Abstract
Strategies to mitigate antibiotic-resistant bacteria (ARB), including human pathogens, on raw vegetables are needed to reduce incidence of resistant infections. The objective of this research was to determine the effectiveness of standard post-harvest interventions, sanitizer washing and cold storage, to reduce ARB, including antibiotic resistant strains of the human pathogen E. coli O15:H7 and a common spoilage bacterium Pseudomonas, on raw carrots. To provide a background inoculum representing potential pre-harvest carryover of ARB, carrots were dip-inoculated in dairy cow manure compost slurry and further inoculated with known ARB. Inoculated carrots were washed with one of three treatments: sodium hypochlorite (50 ppm free chlorine), peroxyacetic acid (40 ppm peroxyacetic acid; 11.2% hydrogen peroxide), tap water (no sanitizer), or no washing (control). Washed carrots were air dried, packaged and stored at 10 °C for 7d or 2 °C for up to 60 d. Enumeration was performed using total heterotrophic plate counts (HPC), HPCs on antibiotic-containing media ("ARBs"), E. coli O157:H7, and Pseudomonas sp. immediately after washing (0 d) and after 7 d of storage. In addition to the cultured bacteria, changes to the surficial carrot microbiota were profiled by sequencing bacterial 16S rRNA gene amplicons to determine the effect of sanitizer wash, storage temperature, and time of storage (0, 1, 7, 14 and 60 d). Storage temperature, addition of a sanitizer during wash, and duration of storage significantly affected the bacterial microbiota (Wilcoxon, p < 0.05). Inclusion of either sanitizer in the wash water significantly reduced the log CFU/g of E. coli O157:H7 and Pseudomonas sp., as well as HPCs enumerated on cefotaxime- (10 μg/ml), sulfamethoxazole- (100 μg/ml), or tetracycline (3 μg/ml) supplemented media compared to the unwashed control (ANOVA, p < 0.05). However, no significant reductions to bacteria resistant to vancomycin or clindamycin occurred after washing and storage. Members of the Proteobactetria, Firmicutes, Actinobacteria, Planctomycetes, and Acidobacteria comprised the bacterial carrot microbiota. The diversity of the carrot microbiota was significantly affected by the temperature of storage and by extended storage (60 d), when spoilage began to occur. There were no significant differences to the relative abundance of bacterial groups associated with the type of sanitizer used for washing. Results of this study indicate that inclusion of a sanitizer in wash water, followed by storage at 2 °C, might be an effective strategy to prevent re-growth of pathogenic E. coli O157:H7 and reduce levels of bacteria resistant to certain antibiotics on carrots.
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Affiliation(s)
- Vaishali Dharmarha
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, USA
| | - Natalie Pulido
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, USA
| | - Renee R Boyer
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, USA
| | - Amy Pruden
- Department of Civil and Environmental Engineering, Virginia Tech, Blacksburg, VA, USA
| | - Laura K Strawn
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, USA
| | - Monica A Ponder
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, USA.
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30
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Carbon black-based disposable sensor for an on-site detection of free chlorine in swimming pool water. Talanta 2018; 189:262-267. [DOI: 10.1016/j.talanta.2018.07.005] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2018] [Revised: 06/28/2018] [Accepted: 07/02/2018] [Indexed: 02/04/2023]
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31
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Skinner BM, Rogers AT, Jacob ME. Susceptibility of Escherichia coli O157:H7 to Disinfectants In Vitro and in Simulated Footbaths Amended with Manure. Foodborne Pathog Dis 2018; 15:718-725. [PMID: 30036083 DOI: 10.1089/fpd.2018.2457] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Escherichia coli O157:H7 is a human pathogen associated with gastrointestinal disease and hemolytic uremic syndrome. Direct contact with ruminants and their feces at agritourism or livestock interaction events is a known source of transmission. Footbath use is a pathogen reduction strategy that may decrease the transmission of E. coli O157:H7 at these interactions. The efficacy of chemical disinfectants in footbaths is not well reported. Our objective was to determine the susceptibility of E. coli O157:H7 toward commonly used disinfectants in vitro and within contaminated footbaths. The minimum inhibitory concentration and the minimum bactericidal concentration (MIC and MBC) and the time-to-kill were determined in vitro for seven E. coli O157:H7 strains using five disinfectant compounds (didecyldimethylammonium chloride [DDAC], glutaraldehyde, hydrogen peroxide, phenol, and sodium hypochlorite). Time-kill assays were performed within simulated footbaths at 22°C, 37°C, and 42°C with and without organic contamination using three commercial disinfectants with similar active ingredients (0.26% Clorox® Bleach, 0.034% Virex® II 256, and 1% Virkon™ S). The MBCs of disinfectants toward E. coli O157:H7 were 3.2, 625, 40, 5000, and 320 ppm of DDAC, glutaraldehyde, hydrogen peroxide, phenol, and sodium hypochlorite, respectively. At 2 × MIC, E. coli O157:H7 reached a 3 log10(colony-forming unit [CFU]/mL) reduction on contact with glutaraldehyde, by 20 min with DDAC and sodium hypochlorite, and by 4 h with phenol and hydrogen peroxide. In simulated footbaths, the commercial disinfectants reduced concentrations by 3 log10(CFU/mL) on contact in the absence of organic contamination, but viable E. coli O157:H7 was recovered from organically contaminated Clorox Bleach and Virex II 256 footbaths. No E. coli O157:H7 was recovered from the Virkon S footbaths after 10 min. This study highlights the ability for organic contamination to compromise the efficacy of disinfectants in footbaths and the importance of choosing an appropriate footbath disinfectant to retain the efficacy.
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Affiliation(s)
- Brandon M Skinner
- Department of Population Health and Pathobiology, North Carolina State University , Raleigh, North Carolina
| | - Anna T Rogers
- Department of Population Health and Pathobiology, North Carolina State University , Raleigh, North Carolina
| | - Megan E Jacob
- Department of Population Health and Pathobiology, North Carolina State University , Raleigh, North Carolina
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32
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Chen X, Hung YC. Development of a Chlorine Dosing Strategy for Fresh Produce Washing Process to Maintain Microbial Food Safety and Minimize Residual Chlorine. J Food Sci 2018; 83:1701-1706. [PMID: 29786841 DOI: 10.1111/1750-3841.14189] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2017] [Revised: 02/14/2018] [Accepted: 04/16/2018] [Indexed: 11/27/2022]
Abstract
The residual free chlorine level in fresh produce wash solution is closely correlated to the chemical and microbial safety of produce. Excess amount of free chlorine can quickly react with organic matters to form hazardous disinfection by-products (DBPs) above EPA-permitted levels, whereas deficiency of residual chlorine in produce wash solution may result in incompletely removing pathogens on produce. The purpose of this study was to develop a chlorine dosing strategy to optimize the chlorine dosage during produce washing process without impacting the microbial safety of fresh produce. Prediction equations were developed to estimate free chlorine needed to reach targeted residual chlorine at various sanitizer pH and organic loads, and then validated using fresh-cut iceberg lettuce and whole strawberries in an automated produce washer. Validation results showed that equations successfully predicted the initial chlorine concentration needed to achieve residual chlorine at 10, 30, 60, and 90 mg/L for both lettuce and strawberry washing processes, with the root mean squared error at 4.45 mg/L. The Escherichia coli O157:H7 reductions only slightly increased on iceberg lettuce and strawberries with residual chlorine increasing from 10 to 90 mg/L, indicating that lowering residual chlorine to 10 mg/L would not compromise the antimicrobial efficacy of chlorine-based sanitizer. Based on the prediction equations and E. coli O157:H7 reduction results, a chlorine dosing strategy was developed to help the produce industry to maintain microbial inactivation efficacy without adding excess amount of free chlorine. PRACTICAL APPLICATION The chlorine dosing strategy can be used for fresh produce washing process to enhance the microbial food safety and minimize the DBPs formation potential.
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Affiliation(s)
- Xi Chen
- Dept. of Food Science and Technology, Univ. of Georgia, 1109 Experiment St, Griffin, GA, 30223, U.S.A
| | - Yen-Con Hung
- Dept. of Food Science and Technology, Univ. of Georgia, 1109 Experiment St, Griffin, GA, 30223, U.S.A
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33
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Mathew EN, Muyyarikkandy MS, Bedell C, Amalaradjou MA. Efficacy of Chlorine, Chlorine Dioxide, and Peroxyacetic Acid in Reducing Salmonella Contamination in Wash Water and on Mangoes Under Simulated Mango Packinghouse Washing Operations. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00018] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Luo Y, Zhou B, Van Haute S, Nou X, Zhang B, Teng Z, Turner ER, Wang Q, Millner PD. Association between bacterial survival and free chlorine concentration during commercial fresh-cut produce wash operation. Food Microbiol 2018; 70:120-128. [PMID: 29173618 DOI: 10.1016/j.fm.2017.09.013] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 09/14/2017] [Accepted: 09/21/2017] [Indexed: 11/25/2022]
Abstract
Determining the minimal effective free chlorine (FC) concentration for preventing pathogen survival and cross-contamination during produce washing is critical for developing science- and risk-based food safety practices. The correlation between dynamic FC concentrations and bacterial survival was investigated during commercial washing of chopped Romaine lettuce, shredded Iceberg lettuce, and diced cabbage as pathogen inoculation study during commercial operation is not feasible. Wash water was sampled every 30 min and assayed for organic loading, FC, and total aerobic mesophilic bacteria after chlorine neutralization. Water turbidity, chemical oxygen demand, and total dissolved solids increased significantly over time, with more rapid increases in diced cabbage water. Combined chlorine increased consistently while FC fluctuated in response to rates of chlorine dosing, product loading, and water replenishment. Total bacterial survival showed a strong correlation with real-time FC concentration. Under approximately 10 mg/L, increasing FC significantly reduced the frequency and population of surviving bacteria detected. Increasing FC further resulted in the reduction of the aerobic plate count to below the detection limit (50 CFU/100 mL), except for a few sporadic positive samples with low cell counts. This study confirms that maintaining at least 10 mg/L FC in wash water strongly reduced the likelihood of bacterial survival and thus potential cross contamination of washed produce.
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Affiliation(s)
- Yaguang Luo
- U. S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbiology and Food Safety Laboratory, 10300 Baltimore Ave, Beltsville, MD 20705, USA.
| | - Bin Zhou
- U. S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbiology and Food Safety Laboratory, 10300 Baltimore Ave, Beltsville, MD 20705, USA
| | - Sam Van Haute
- Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742, USA
| | - Xiangwu Nou
- U. S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbiology and Food Safety Laboratory, 10300 Baltimore Ave, Beltsville, MD 20705, USA
| | - Boce Zhang
- U. S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbiology and Food Safety Laboratory, 10300 Baltimore Ave, Beltsville, MD 20705, USA
| | - Zi Teng
- Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742, USA
| | - Ellen R Turner
- U. S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbiology and Food Safety Laboratory, 10300 Baltimore Ave, Beltsville, MD 20705, USA; Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742, USA
| | - Qin Wang
- Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742, USA
| | - Patricia D Millner
- U. S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbiology and Food Safety Laboratory, 10300 Baltimore Ave, Beltsville, MD 20705, USA
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Dynamic changes in free-chlorine levels within a commercial post-harvest wash and prevention of cross-contamination between shredded lettuce batches. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.09.029] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Ssemanda JN, Joosten H, Bagabe MC, Zwietering MH, Reij MW. Reduction of microbial counts during kitchen scale washing and sanitization of salad vegetables. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.10.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Teng Z, Luo Y, Alborzi S, Zhou B, Chen L, Zhang J, Zhang B, Millner P, Wang Q. Investigation on chlorine-based sanitization under stabilized conditions in the presence of organic load. Int J Food Microbiol 2018; 266:150-157. [PMID: 29216555 DOI: 10.1016/j.ijfoodmicro.2017.11.027] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2017] [Revised: 11/28/2017] [Accepted: 11/30/2017] [Indexed: 10/18/2022]
Abstract
Chlorine, the most commonly used sanitizer for fresh produce washing, has constantly shown inferior sanitizing efficacy in the presence of organic load. Conventionally this is attributed indirectly to the rapid chlorine depletion by organics leading to fluctuating free chlorine (FC) contents. However, little is known on whether organic load affects the sanitization process directly at well-maintained FC levels. Hereby, a sustained chlorine decay approach was employed to study the inactivation of Escherichia coli O157:H7 under stabilized washing conditions. Chlorine solution was first incubated with organic load for up to 4h, modeling the chlorination in produce washing lines. The FC level was then stabilized at five targeted values for sanitization study. Our study showed decreased sanitizing efficacy as the organic load increased. At 5s residence time and pH6.5, a minimum of 0.5 and 7.5mg/L FC were needed to achieve a 5 log reduction at 0 and 900mg/L chemical oxygen demand (COD), respectively. The decrease was more pronounced at lower FC, higher COD, higher pH, and shorter residence time values. The organics-associated interference with FC measurement and disruption of chlorine/bacteria interaction, together with the chlorine demand of concentrated inoculum per se, collectively resulted in inadequate sanitization. Finally, our results were compared with existing studies conducted under dynamic conditions in the context of different experimental settings. This study provided a feasible method for studying the bacteria/sanitizer interaction while ruling out the confounding effect from fluctuating FC levels, and it indicated the direct, negative impact of organic load.
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Affiliation(s)
- Zi Teng
- Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742, United States
| | - Yaguang Luo
- The Environmental Microbial and Food Safety Lab, Agricultural Research Service, The United States Department of Agriculture, Beltsville, MD 20705, United States
| | - Solmaz Alborzi
- Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742, United States
| | - Bin Zhou
- The Environmental Microbial and Food Safety Lab, Agricultural Research Service, The United States Department of Agriculture, Beltsville, MD 20705, United States
| | - Lin Chen
- Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742, United States
| | - Jinglin Zhang
- Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742, United States
| | - Boce Zhang
- The Environmental Microbial and Food Safety Lab, Agricultural Research Service, The United States Department of Agriculture, Beltsville, MD 20705, United States
| | - Patricia Millner
- The Environmental Microbial and Food Safety Lab, Agricultural Research Service, The United States Department of Agriculture, Beltsville, MD 20705, United States
| | - Qin Wang
- Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742, United States.
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Murray K, Wu F, Shi J, Jun Xue S, Warriner K. Challenges in the microbiological food safety of fresh produce: Limitations of post-harvest washing and the need for alternative interventions. FOOD QUALITY AND SAFETY 2017. [DOI: 10.1093/fqsafe/fyx027] [Citation(s) in RCA: 94] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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39
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Azimi V, Munther D, Fakoorian SA, Nguyen TT, Simon D. Hybrid extended Kalman filtering and noise statistics optimization for produce wash state estimation. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.05.027] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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40
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Lemonakis L, Li K, Adler JM, Shen C. Microbiological quality assessment and validation of antimicrobials against unstressed or cold-stress adapted Salmonella and surrogate Enterococcus faecium on broiler carcasses and wings. Poult Sci 2017; 96:4038-4045. [DOI: 10.3382/ps/pex195] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2017] [Accepted: 06/13/2017] [Indexed: 11/20/2022] Open
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Coroneo V, Carraro V, Marras B, Marrucci A, Succa S, Meloni B, Pinna A, Angioni A, Sanna A, Schintu M. Presence of Trihalomethanes in ready-to-eat vegetables disinfected with chlorine. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:2111-2117. [DOI: 10.1080/19440049.2017.1382723] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Valentina Coroneo
- Department of Medical Sciences and Public Health, University of Cagliari, Cagliari, Italy
| | - Valentina Carraro
- Department of Medical Sciences and Public Health, University of Cagliari, Cagliari, Italy
| | - Barbara Marras
- Department of Medical Sciences and Public Health, University of Cagliari, Cagliari, Italy
| | - Alessandro Marrucci
- Department of Medical Sciences and Public Health, University of Cagliari, Cagliari, Italy
| | - Sara Succa
- Department of Medical Sciences and Public Health, University of Cagliari, Cagliari, Italy
| | - Barbara Meloni
- Department of Medical Sciences and Public Health, University of Cagliari, Cagliari, Italy
| | - Antonella Pinna
- Department of Medical Sciences and Public Health, University of Cagliari, Cagliari, Italy
| | - Alberto Angioni
- Department of Life and Environmental Sciences, University of Cagliari, Cagliari, Italy
| | - Adriana Sanna
- Department of Medical Sciences and Public Health, University of Cagliari, Cagliari, Italy
| | - Marco Schintu
- Department of Medical Sciences and Public Health, University of Cagliari, Cagliari, Italy
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Li K, Weidhaas J, Lemonakis L, Khouryieh H, Stone M, Jones L, Shen C. Microbiological quality and safety of fresh produce in West Virginia and Kentucky farmers’ markets and validation of a post-harvest washing practice with antimicrobials to inactivate Salmonella and Listeria monocytogenes. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.03.031] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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43
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Li K, Lemonakis L, Glover B, Moritz J, Shen C. Impact of Built-up-Litter and Commercial Antimicrobials on Salmonella and Campylobacter Contamination of Broiler Carcasses Processed at a Pilot Mobile Poultry-Processing Unit. Front Vet Sci 2017. [PMID: 28649571 PMCID: PMC5465233 DOI: 10.3389/fvets.2017.00088] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
The small-scale mobile poultry-processing unit (MPPU) produced raw poultry products are of particular food safety concern due to exemption of USDA poultry products inspection act. Limited studies reported the microbial quality and safety of MPPU-processed poultry carcasses. This study evaluated the Salmonella and Campylobacter prevalence in broiler ceca and on MPPU-processed carcasses and efficacy of commercial antimicrobials against Campylobacter jejuni on broilers. In study I, straight-run Hubbard × Cobb broilers (147) were reared for 38 days on clean-shavings (CS, 75) or built-up-litter (BUL, 72) and processed at an MPPU. Aerobic plate counts (APCs), coliforms, Escherichia coli, and yeast/molds (Y/M) of carcasses were analyzed on petrifilms. Ceca and carcass samples underwent microbial analyses for Salmonella and Campylobacter spp. using the modified USDA method and confirmed by API-20e test (Salmonella), latex agglutination immunoassay (Campylobacter), and Gram staining (Campylobacter). Quantitative polymerase chain reaction (CadF gene) identified the prevalence of C. jejuni and Campylobacter coli in ceca and on carcasses. In study II, fresh chilled broiler carcasses were spot inoculated with C. jejuni (4.5 log10 CFU/mL) and then undipped, or dipped into peroxyacetic acid (PAA) (1,000 ppm), lactic acid (5%), lactic and citric acid blend (2.5%), sodium hypochlorite (69 ppm), or a H2O2–PAA mix (SaniDate® 5.0, 0.25%) for 30 s. Surviving C. jejuni was recovered onto Brucella agar. APCs, coliforms, and E. coli populations were similar (P > 0.05) on CS and BUL carcasses. Carcasses of broilers raised on BUL contained a greater (P < 0.05) Y/M population (2.2 log10 CFU/mL) than those reared on CS (1.8 log10 CFU/mL). Salmonella was not detected in any ceca samples, whereas 2.8% of the carcasses from BUL were present with Salmonella. Prevalence of Campylobacter spp., C. jejuni was lower (P < 0.05), and C. coli was similar (P > 0.05) in CS-treated ceca than BUL samples. Prevalence of Campylobacter spp., C. jejuni, and C. coli was not different (P > 0.05) on CS- and BUL-treated carcasses. All antimicrobials reduced C. jejuni by 1.2–2.0 log CFU/mL on carcasses compared with controls. Hence, raising broilers on CS and applying post-chilling antimicrobial treatment can reduce Salmonella and Campylobacter on MPPU-processed broiler carcasses.
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Affiliation(s)
- KaWang Li
- Davis College, Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV, United States
| | - Lacey Lemonakis
- Davis College, Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV, United States
| | - Brian Glover
- Davis College, Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV, United States
| | - Joseph Moritz
- Davis College, Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV, United States
| | - Cangliang Shen
- Davis College, Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV, United States
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44
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Kim NH, Cho TJ, Rhee MS. Current Interventions for Controlling Pathogenic Escherichia coli. ADVANCES IN APPLIED MICROBIOLOGY 2017; 100:1-47. [PMID: 28732552 DOI: 10.1016/bs.aambs.2017.02.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
This review examined scientific reports and articles published from 2007 to 2016 regarding the major environmental sources of pathogenic Escherichia coli and the routes by which they enter the human gastrointestinal tract. The literature describes novel techniques used to combat pathogenic E. coli transmitted to humans from livestock and agricultural products, food-contact surfaces in processing environments, and food products themselves. Although prevention before contamination is always the best "intervention," many studies aim to identify novel chemical, physical, and biological techniques that inactivate or eliminate pathogenic E. coli cells from breeding livestock, growing crops, and manufactured food products. Such intervention strategies target each stage of the food chain from the perspective of "Farm to Table food safety" and aim to manage major reservoirs of pathogenic E. coli throughout the entire process. Issues related to, and recent trends in, food production must address not only the safety of the food itself but also the safety of those who consume it. Thus, research aims to discover new "natural" antimicrobial agents and to develop "multiple hurdle technology" or other novel technologies that preserve food quality. In addition, this review examines the practical application of recent technologies from the perspective of product quality and safety. It provides comprehensive insight into intervention measures used to ensure food safety, specifically those aimed at pathogenic E. coli.
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Affiliation(s)
- Nam Hee Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Tae Jin Cho
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Min Suk Rhee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
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45
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Swanson S, Fu TJ. Effect of Water Hardness on Efficacy of Sodium Hypochlorite Inactivation of Escherichia coli O157:H7 in Water. J Food Prot 2017; 80:497-501. [PMID: 28207312 DOI: 10.4315/0362-028x.jfp-16-112] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study examined how the hardness of water affected the efficacy of sodium hypochlorite in inactivating Escherichia coli O157:H7 in water. Water was prepared at different degrees of total hardness (0, 50, 100, 200, 500, 1,000, 2,000, and 5,000 mg/liter CaCO3). Inactivation was assessed at different levels of free chlorine (0, 0.2, 0.5, and 1.0 ppm) at 2 to 4°C and pH 6.5. Thirty milliliters of chlorinated water was inoculated with 6 log CFU/ml of E. coli O157:H7 and allowed to mix for 3, 10, 20, or 30 s. In the absence of sodium hypochlorite, no reduction in counts of E. coli O157:H7 was observed regardless of the degree of water hardness. However, in the presence of hard water, under certain chlorine concentrations and exposure times, the reduction of E. coli O157:H7 in chlorinated hard water was significantly less than the reduction observed in chlorinated deionized water. For example, after exposure to 0.5 ppm of free chlorine for 10 s, E. coli O157:H7 counts were reduced by 4.8 ± 1.4, 2.0 ± 1.3, 1.6 ± 0.7, 0.5 ± 0.7, and 0.0 ± 0.1 log CFU/ml in water containing 0, 100, 1,000, 2,000, and 5,000 mg/liter CaCO3, respectively. With the exception of 5,000 mg/liter CaCO3, the effect of water hardness was no longer visible after 20 s of exposure to 0.5 ppm of free chlorine. Also, hard water significantly lowered the efficacy of sodium hypochlorite at 3 s of exposure to 1.0 ppm of free chlorine. But after 20 s of exposure to 1.0 ppm of free chlorine, the impact of water hardness was no longer observed. This study demonstrated that water hardness can affect the germicidal efficacy of sodium hypochlorite, and such an impact may or may not be apparent depending on the condition of the solution and the treatment time at which the observation is made. Under the conditions typically seen in commercial produce washing operations, the impact of water hardness on chlorine efficacy is likely to be insignificant compared with that of organic load.
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Affiliation(s)
- Sara Swanson
- Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501
| | - Tong-Jen Fu
- U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
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46
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Gombas D, Luo Y, Brennan J, Shergill G, Petran R, Walsh R, Hau H, Khurana K, Zomorodi B, Rosen J, Varley R, Deng K. Guidelines To Validate Control of Cross-Contamination during Washing of Fresh-Cut Leafy Vegetables. J Food Prot 2017; 80:312-330. [PMID: 28221982 DOI: 10.4315/0362-028x.jfp-16-258] [Citation(s) in RCA: 106] [Impact Index Per Article: 15.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The U.S. Food and Drug Administration requires food processors to implement and validate processes that will result in significantly minimizing or preventing the occurrence of hazards that are reasonably foreseeable in food production. During production of fresh-cut leafy vegetables, microbial contamination that may be present on the product can spread throughout the production batch when the product is washed, thus increasing the risk of illnesses. The use of antimicrobials in the wash water is a critical step in preventing such water-mediated cross-contamination; however, many factors can affect antimicrobial efficacy in the production of fresh-cut leafy vegetables, and the procedures for validating this key preventive control have not been articulated. Producers may consider three options for validating antimicrobial washing as a preventive control for cross-contamination. Option 1 involves the use of a surrogate for the microbial hazard and the demonstration that cross-contamination is prevented by the antimicrobial wash. Option 2 involves the use of antimicrobial sensors and the demonstration that a critical antimicrobial level is maintained during worst-case operating conditions. Option 3 validates the placement of the sensors in the processing equipment with the demonstration that a critical antimicrobial level is maintained at all locations, regardless of operating conditions. These validation options developed for fresh-cut leafy vegetables may serve as examples for validating processes that prevent cross-contamination during washing of other fresh produce commodities.
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Affiliation(s)
- D Gombas
- United Fresh Produce Association, 1901 Pennsylvania Avenue N.W., Washington, D.C. 20006
| | - Y Luo
- U.S. Department of Agriculture, 10200 Baltimore Avenue, Beltsville, Maryland 20705
| | - J Brennan
- SmartWash Solutions, 1129 Harkins Road, Salinas, California 93901
| | - G Shergill
- Taylor Fresh Foods, 150 Main Street, Salinas, California 93901
| | - R Petran
- Ecolab, Inc., 655 Lone Oak Drive, Eagan, Minnesota 55121
| | - R Walsh
- Ecolab, Inc., 655 Lone Oak Drive, Eagan, Minnesota 55121
| | - H Hau
- Ecolab, Inc., 655 Lone Oak Drive, Eagan, Minnesota 55121
| | - K Khurana
- Pulse Instruments, 943 Flynn Road, Camarillo, California 93012
| | - B Zomorodi
- Apio, Inc., 4719 West Main Street, Guadalupe, California 93434
| | - J Rosen
- JC Rosen Resources, 1123 Ripple Avenue, Pacific Grove, California 93950
| | - R Varley
- KiVAR Chemical Technologies, 6077 Coffee Road, Bakersfield, California 93308
| | - K Deng
- Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
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Nanotechnology to the rescue: using nano-enabled approaches in microbiological food safety and quality. Curr Opin Biotechnol 2016; 44:87-93. [PMID: 27992831 DOI: 10.1016/j.copbio.2016.11.012] [Citation(s) in RCA: 78] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2016] [Accepted: 11/18/2016] [Indexed: 12/12/2022]
Abstract
Food safety and quality assurance is entering a new era. Interventions along the food supply chain must become more efficient in safeguarding public health and the environment and must address numerous challenges and new consumption trends. Current methods of microbial control to assure the safety of food and minimize microbial spoilage have each shown inefficiencies. Nanotechnology is a rapidly expanding area in the agri/feed/food sector. Nano-enabled approaches such as antimicrobial food-contact surfaces/packaging, nano-enabled sensors for rapid pathogen/contaminant detection and nano-delivered biocidal methods, currently on the market or at a developmental stage, show great potential for the food industry. Concerns on potential risks to human health and the environment posed by use of engineered nanomaterials (ENMs) in food applications must, however, be adequately evaluated at the developmental stage to ensure consumer's acceptance.
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48
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Adler JM, Cain-Helfrich ED, Shen C. Reductions in Natural Microbial Flora, Nonpathogenic Escherichia coli , and Pathogenic Salmonella on Jalapeno Peppers Processed in a Commercial Antimicrobial Cabinet: A Pilot Plant Trial. J Food Prot 2016; 79:1854-1859. [PMID: 28221924 DOI: 10.4315/0362-028x.jfp-16-222] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This experiment aimed to validate the use of antimicrobial solutions in a spray cabinet to inactivate natural microbial flora, nonpathogenic Escherichia coli , and Salmonella on jalapeno peppers. Jalapeno peppers, uninoculated or inoculated with a five-strain mixture of rifampin-resistant E. coli (3.9 log CFU/g) or novobiocin- and nalidixic acid-resistant Salmonella (4.2 log CFU/g), were passed through a commercial antimicrobial cabinet containing both a top and bottom bar spraying (1.38 bar and 2 liters/min) water, sodium hypochlorite (50 ppm), sodium hypochlorite with pH adjusted to 6.7, peroxyacetic acid (PAA; 80 ppm), PAA with pH adjusted to 6.7, lactic with citric acid (1%), lactic with citric acid with sodium lauryl sulfate (1,200 ppm), or chlorine dioxide (5 ppm). Bacteria were recovered in 0.1% buffered peptone water plus 0.1% sodium thiosulfate, which was followed by spread plating onto tryptic soy agar (TSA), TSA plus rifampin (100 μg/ml), and TSA plus novobiocin (25 μg/ml) and nalidixic acid (20 μg/ml). There were no significant differences (P ≥ 0.05) in recovered natural microbial flora, E. coli , and Salmonella populations between untreated peppers (3.5 to 4.2 log CFU/g) and peppers treated with water (3.4 to 3.8 log CFU/g). Significantly fewer (P < 0.05) natural microbial flora, E. coli , and Salmonella populations were recovered on the peppers after they were treated with a majority of the antimicrobials applied in the commercial antimicrobial cabinet. The largest population reduction was observed on peppers sprayed with PAA. Interestingly, the pH adjustment did not make a difference (P ≥ 0.05) in the recovered bacterial populations. These results validate the use of a commercial antimicrobial spray cabinet, and they are useful for developing application protocols for antimicrobials to control Salmonella during the postharvest processing of jalapeno peppers.
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Affiliation(s)
| | | | - Cangliang Shen
- Davis College, Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, West Virginia 26506, USA
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49
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Does antibiotic resistance influence shiga-toxigenic Escherichia coli O26 and O103 survival to stress environments? Food Control 2016. [DOI: 10.1016/j.foodcont.2016.04.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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50
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Poimenidou SV, Bikouli VC, Gardeli C, Mitsi C, Tarantilis PA, Nychas GJ, Skandamis PN. Effect of single or combined chemical and natural antimicrobial interventions on Escherichia coli O157:H7, total microbiota and color of packaged spinach and lettuce. Int J Food Microbiol 2016; 220:6-18. [PMID: 26773252 DOI: 10.1016/j.ijfoodmicro.2015.12.013] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2015] [Revised: 12/10/2015] [Accepted: 12/30/2015] [Indexed: 11/22/2022]
Abstract
Aqueous extract of Origanum vulgare (oregano), sodium hypochlorite (60 and 300 ppm of free chlorine), Citrox® (containing citric acid and phenolic compounds [bioflavonoids] as active ingredients), vinegar, lactic acid, and double combinations of Citrox, lactic acid and oregano were evaluated against Escherichia coli O157:H7 and total mesophilic microbiota on fresh-cut spinach and lettuce and for their impact on color of treated vegetables. Spinach and lettuce leaves were inoculated with E. coli O157:H7 to a level of 5-6 log CFU/g and immersed in washing solutions for 2 or 5 min at 20 °C, followed by rinsing with ice water (30s). Bacterial populations on vegetables were enumerated immediately after washing and after storage of the samples at 5 °C for 7 days under 20% CO2: 80% N2. No significant post-washing microbial reductions were achieved by chlorinated water, whereas after storage total microbiota was increased by 2.4 log CFU/g on lettuce. Vinegar wash was the most effective treatment causing E. coli O157:H7 reductions of 1.8-4.3 log CFU/g. During storage, pathogen was further decreased to below the detection limit level (<2 log CFU/g) and total microbiota exhibited the highest reductions compared to other treatments. Lactic acid reduced pathogen by 1.6-3.7 log CFU/g after washing; however levels of total microbiota increased by up to 2 log CFU/g on packaged lettuce during storage. Washing lettuce samples with oregano for 2 min resulted in 2.1 log CFU/g reduction of E. coli O157:H7. When Citrox was combined with oregano, 3.7-4.0 log CFU/g reduction was achieved on spinach and lettuce samples, with no significant effect on color parameters. Additionally, rinsing with ice water after decontamination treatments contributed to maintenance of color of the treated vegetables. In conclusion, the results indicated that vinegar, lactic acid or oregano aqueous extract alone or in combination, as alternative washing solutions to chlorine, may be effectively used to control E. coli O157:H7 and sustain acceptable appearance of fresh cut spinach and lettuce.
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Affiliation(s)
- Sofia V Poimenidou
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Vasiliki C Bikouli
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Chryssavgi Gardeli
- Laboratory of Food Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Christina Mitsi
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Petros A Tarantilis
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - George-John Nychas
- Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Panagiotis N Skandamis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
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