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Wang X, Topalcengiz Z, Danyluk MD. Assessing the efficacy of sanitizer sprays during brush or polyvinyl chloride (PVC) roller treatment to reduce Salmonella populations on whole mangoes. Food Res Int 2024; 191:114590. [PMID: 39059891 DOI: 10.1016/j.foodres.2024.114590] [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: 03/13/2024] [Revised: 05/14/2024] [Accepted: 06/01/2024] [Indexed: 07/28/2024]
Abstract
Sanitizer spray and brush roller treatments have been documented as an effective means of reducing Salmonella on the surface of produce. The purpose of this study was to evaluate the efficacy of chlorine (NaOCl), peroxyacetic acid (PAA), and chlorine dioxide (ClO2) sprays to reduce Salmonella populations on the surface of mangoes during washing with brush or polyvinyl chloride (PVC) rollers. Whole mangoes were spot inoculated with 100 µL of a rifampicin-resistant Salmonella (8 log CFU/mL) cocktail at the equator and dried for 1 h. Mangoes were washed with a lab-scale roller system with either ground water (control), or sanitizers (100 ppm NaOCl, 80 ppm PAA, or 5 ppm ClO2) for 0, 5, 15, 30, or 60 s (n = 15 mangoes). Dey/Engley buffer (100 mL) was used to rinse mangoes before plating on media supplemented with rifampicin. NaOCl, PAA, and ClO2 spray (except for ClO2 at 30 s) had significantly higher reduction on Salmonella population than water spray at all treatment times (P ≤ 0.05) when brush rollers were used. All tested sanitizers also achieved a significantly higher reduction than water at 5 s when PVC rollers were used (P ≤ 0.05). Salmonella reductions achieved by brush and PVC rollers was not statistically different (P > 0.05). After a 5 s treatment on brush and PVC rollers, NaOCl, PAA, and ClO2 spray had ca. 3.03 and 3.45 log, 3.96 and 3.28 log, and 2.54 and 2.00 log CFU/mango reductions, respectively, whereas water spray achieved 1.75 and 0.98 log CFU/mango reduction. Addition of sanitizers to spray water used during brush or PVC washing in mango packinghouses can reduce Salmonella on mango surfaces.
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Affiliation(s)
- Xinyue Wang
- Department of Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, Lake Alfred, FL 33850, USA
| | - Zeynal Topalcengiz
- Department of Food Engineering, Faculty of Engineering and Architecture, Muş Alparslan University, Muş 49250, Türkiye; Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, AR, 72704, USA
| | - Michelle D Danyluk
- Department of Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, Lake Alfred, FL 33850, USA.
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Wang P, Pitts KB, Chen J. Efficacy of commercial overhead washing and waxing systems on the microbiological quality of fresh peaches. Food Microbiol 2021; 97:103761. [PMID: 33653531 DOI: 10.1016/j.fm.2021.103761] [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: 09/01/2020] [Revised: 02/02/2021] [Accepted: 02/03/2021] [Indexed: 11/26/2022]
Abstract
Overhead spray washing and waxing systems (WWS) are used commercially to reduce the risk of microbial contamination and improve the quality of fresh produce during packing. This study evaluated the microbiological quality of overhead spray water and spent peach wash water, as well as fresh peaches before and after they pass the WWS. Pre- and post-washed/waxed peach samples (n = 192) and overhead spray water and spent peach wash water samples (n = 54) were collected several times over the course of a processing day in three packing facilities located in the state of Georgia. Populations of total aerobes (TA), yeasts and molds (YM), and coliforms (TC) and the presence of thermotolerant coliforms (TTC) and enterococci (EC) were measured in collected samples. The average TA and TC counts and the incidences of TTC and EC were significantly higher (P < 0.05) on peach samples collected after the WWS compared to those collected before the WWS. Counts and incidences of TA, YM, and TC in spent peach wash water were significantly higher than in the overhead spray water where neither TTC nor EC was detected. Results suggest that the commercial washing and waxing systems had little effect in improving the microbiological quality of fresh peaches.
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Affiliation(s)
- Peien Wang
- Department of Food Science and Technology, The University of Georgia, Griffin, GA, 30223-1797, USA
| | - Katie B Pitts
- Georgia Peach Council, P.O. Box 2133, Fort Valley, GA, 31030, USA
| | - Jinru Chen
- Department of Food Science and Technology, The University of Georgia, Griffin, GA, 30223-1797, USA.
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Gu G, Bolten S, Mendes-Oliveira G, Zhou B, Teng Z, Pearlstein D, Luo Y, Millner P, Nou X. Salmonella inactivation and sponge/microfiber mediated cross-contamination during papaya wash with chlorine or peracetic acid as sanitizer. Food Microbiol 2020; 95:103677. [PMID: 33397611 DOI: 10.1016/j.fm.2020.103677] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 11/04/2020] [Accepted: 11/05/2020] [Indexed: 11/19/2022]
Abstract
Imported papayas from Mexico have been implicated in multiple salmonellosis outbreaks in the United States in recent years. While postharvest washing is a critical process to remove latex, dirt, and microbes, it also has the potential of causing cross-contamination by foodborne pathogens, with sponge or other fibrous rubbing tools often questioned as potential harboring or transmitting risk. In this study, Salmonella inactivation and cross-contamination via sponges and microfiber wash mitts during simulated papaya washing and cleaning were investigated. Seven washing treatments (wash without sanitizer; wash at free chlorine 25, 50, and 100 mg/L, and at peracetic acid 20, 40, and 80 mg/L), along with unwashed control, were evaluated, using Salmonella strains with unique antibiotic markers differentially inoculated on papaya rind (serovars Typhimurium, Heidelberg, and Derby) and on wash sponge or microfiber (serovars Typhimurium, Newport, and Braenderup). Salmonella survival and transfer on papaya and on sponge/microfiber, and in wash water were detected using selective plating or enrichment. The washing and cleaning process reduced Salmonella on inoculated papayas by 1.69-2.66 and 0.69-1.74 log for sponge and microfiber cleaning, respectively, with the reduction poorly correlated to sanitizer concentration. Salmonella on inoculated sponge or microfiber was under detection limit (1.00 log CFU/cm2) by plate count, but remained recoverable by selective enrichment. Transference of Salmonella from inoculated papaya to sponge/microfiber, and vice versa, could be detected sporadically by selective enrichment. Sponge/microfiber mediated Salmonella cross-contamination from inoculated to uninoculated papayas was frequently detectable by selective enrichment, but rendered undetectable by wetting sponge/microfiber in sanitizing wash water (FC 25-100 mg/L or PAA 20-80 mg/L) between washing different papaya fruits. Therefore, maintaining adequate sanitizer levels and frequently wetting sponge/microfiber in sanitizing wash water can effectively mitigate risks of Salmonella cross-contamination associated with postharvest washing, especially with regard to the use of sponge or microfiber wash mitts.
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Affiliation(s)
- Ganyu Gu
- Environmental Microbial and Food Safety Laboratory, USDA-ARS Beltsville Agricultural Research Center, Beltsville, MD, 20705, USA
| | - Samantha Bolten
- Environmental Microbial and Food Safety Laboratory, USDA-ARS Beltsville Agricultural Research Center, Beltsville, MD, 20705, USA
| | - Gabriella Mendes-Oliveira
- Environmental Microbial and Food Safety Laboratory, USDA-ARS Beltsville Agricultural Research Center, Beltsville, MD, 20705, USA
| | - Bin Zhou
- Environmental Microbial and Food Safety Laboratory, USDA-ARS Beltsville Agricultural Research Center, Beltsville, MD, 20705, USA
| | - Zi Teng
- Environmental Microbial and Food Safety Laboratory, USDA-ARS Beltsville Agricultural Research Center, Beltsville, MD, 20705, USA
| | - Daniel Pearlstein
- Environmental Microbial and Food Safety Laboratory, USDA-ARS Beltsville Agricultural Research Center, Beltsville, MD, 20705, USA
| | - Yaguang Luo
- Environmental Microbial and Food Safety Laboratory, USDA-ARS Beltsville Agricultural Research Center, Beltsville, MD, 20705, USA
| | - Patricia Millner
- Environmental Microbial and Food Safety Laboratory, USDA-ARS Beltsville Agricultural Research Center, Beltsville, MD, 20705, USA
| | - Xiangwu Nou
- Environmental Microbial and Food Safety Laboratory, USDA-ARS Beltsville Agricultural Research Center, Beltsville, MD, 20705, USA.
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López-Gálvez F, Truchado P, Tudela JA, Gil MI, Allende A. Critical points affecting the microbiological safety of bell peppers washed with peroxyacetic acid in a commercial packinghouse. Food Microbiol 2020; 88:103409. [DOI: 10.1016/j.fm.2019.103409] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 12/20/2019] [Accepted: 12/22/2019] [Indexed: 11/28/2022]
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López-Gálvez F, Tudela JA, Gil MI, Allende A. Use of Chlorine Dioxide to Treat Recirculated Process Water in a Commercial Tomato Packinghouse: Microbiological and Chemical Risks. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00042] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Fan X, Sokorai KJB, Gurtler JB. Advanced oxidation process for the inactivation of Salmonella typhimurium on tomatoes by combination of gaseous ozone and aerosolized hydrogen peroxide. Int J Food Microbiol 2019; 312:108387. [PMID: 31669763 DOI: 10.1016/j.ijfoodmicro.2019.108387] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 09/20/2019] [Accepted: 10/11/2019] [Indexed: 11/25/2022]
Abstract
Fresh produce-associated outbreaks of foodborne illnesses continue to occur every year in the U.S., suggesting limitations of current practices and the need for effective intervention technologies. Advanced oxidation process involves production of hydrogen radicals, which are the strongest oxidant. The objective of the present study was to evaluate the effectiveness of advanced oxidation process by combining gaseous ozone and aerosolized hydrogen peroxide. Grape tomatoes were inoculated with a 2-strain cocktail of Salmonella typhimurium on both stem scar and smooth surface. Gaseous ozone (800 and 1600 ppm) and aerosolized hydrogen peroxide (2.5, 5 and 10%) were separately or simultaneously introduced into a treatment chamber where the inoculated tomatoes were placed. During the 30 min treatments, hydrogen peroxide was aerosolized using an atomizer operated in two modes: continuously or 15 s on/50 s off. After the treatments, surviving Salmonella on the smooth surface and stem scar were enumerated. Results showed that ozone alone reduced Salmonella populations by <0.6 log CFU/fruit on both the smooth surface and the stem scar area, and aerosolized hydrogen peroxide alone reduced the populations by up to 2.1 log CFU/fruit on the smooth surface and 0.8 log CFU/fruit on stem scar area. However, the combination treatments reduced the populations by up to 5.2 log CFU/fruit on smooth surface and 4.2 log CFU/fruit on the stem scar. Overall, our results demonstrate that gaseous ozone and aerosolized hydrogen peroxide have synergistic effects on the reduction of Salmonella populations on tomatoes.
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Affiliation(s)
- Xuetong Fan
- U.S. Department of Agriculture, 4Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA.
| | - Kimberly J B Sokorai
- U.S. Department of Agriculture, 4Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Joshua B Gurtler
- U.S. Department of Agriculture, 4Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA
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Gurtler JB, Harlee NA, Smelser AM, Schneider KR. Salmonella enterica Contamination of Market Fresh Tomatoes: A Review. J Food Prot 2018; 81:1193-1213. [PMID: 29965780 DOI: 10.4315/0362-028x.jfp-17-395] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Salmonella contamination associated with market fresh tomatoes has been problematic for the industry and consumers. A number of outbreaks have occurred, and dollar losses for the industry, including indirect collateral impact to agriculturally connected communities, have run into the hundreds of millions of dollars. This review covers these issues and an array of problems and potential solutions surrounding Salmonella contamination in tomatoes. Some other areas discussed include (i) the use of case-control studies and DNA fingerprinting to identify sources of contamination, (ii) the predilection for contamination based on Salmonella serovar and tomato cultivar, (iii) internalization, survival, and growth of Salmonella in or on tomatoes and the tomato plant, in biofilms, and in niches ancillary to tomato production and processing, (iv) the prevalence of Salmonella in tomatoes, especially in endogenous regions, and potential sources of contamination, and (v) effective and experimental means of decontaminating Salmonella from the surface and stem scar regions of the tomato. Future research should be directed in many of the areas discussed in this review, including determining and eliminating sources of contamination and targeting regions of the country where Salmonella is endemic and contamination is most likely to occur. Agriculturalists, horticulturalists, microbiologists, and epidemiologists may make the largest impact by working together to solve other unanswered questions regarding tomatoes and Salmonella contamination.
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Affiliation(s)
- Joshua B Gurtler
- 1 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 (ORCID: http://orcid.org/0000-0001-5844-7794 [J.B.G.])
| | - Nia A Harlee
- 1 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 (ORCID: http://orcid.org/0000-0001-5844-7794 [J.B.G.]).,2 Department of Culinary Arts and Food Science, Drexel University, 3141 Chestnut Street, Philadelphia, Pennsylvania 19104
| | - Amanda M Smelser
- 3 Graduate School of Arts and Sciences, Wake Forest University Baptist Medical Center, Medical Center Boulevard, Winston-Salem, North Carolina 27157; and
| | - Keith R Schneider
- 4 Food Science and Human Nutrition Department, University of Florida, 572 Newell Drive, Building 475, Gainesville, Florida 32611, USA
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Jiang Y, Fan X, Li X, Gurtler JB, Mukhopadhyay S, Jin T. Inactivation of Salmonella Typhimurium and quality preservation of cherry tomatoes by in-package aerosolization of antimicrobials. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.08.031] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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