Operating conditions for the electrolytic disinfection of process wash water from the fresh-cut industry contaminated with E. coli o157:H7

Hybrid electrolysis and membranes system for apple packing houses water treatment

The apple industry uses high flows of potable quality water to transport and clean the apple, which is regularly contaminated. Thus, it is necessary to implement an efficient water treatment system during the industrial process, providing reductions in the intake and release flows. A hybrid system was developed by applying the electrolytic treatment by electrocoagulation using a batch process (Step 1) and a continuous process (Step 2), followed by a microfiltration membrane separation (MSP) process (Step 3). The optimal conditions for removal of organic matter, chemical oxygen demand, total suspended solids (TSS), turbidity, color, and fungi obtained in Step 1 were a hydraulic detention time of 40 min, stirring at 40 rpm, current density of 20 A/m2, pH of 8.00, and temperature of 10 °C. These findings led to a successful implementation in Step 2, which evolved into Step 3, where tests in the combined continuous electrolytic reactor together with MSP showed significant removal rates, notably reaching up to 54% organic matter (OM) removal, 72% chemical oxygen demand (COD) removal, 83% TSS removal, 92% haze and color removal, and 100% mildew removal. The hybrid system proved to be a promising alternative for implementation in the processing industry, minimizing environmental impacts and costs.

Dynamic changes in the physicochemical properties of fresh-cut produce wash water as impacted by commodity type and processing conditions

Organic materials in fresh-cut produce wash water deplete free chlorine that is required to prevent pathogen survival and cross-contamination. This research evaluated water quality parameters frequently used to describe organic load for their fitness to predict chlorine demand (CLD) and chemical oxygen demand (COD), which are major needs identified by the industry-led produce food safety taskforce. Batches of romaine lettuce, iceberg lettuce, or carrot of different cut sizes and shapes were washed in 40 liters of water. Physicochemical properties of wash water including CLD, COD, total organic carbon (TOC), total suspended solids (TSS), total dissolved solids (TDS), turbidity, total sugar content, and pH, were monitored. Results indicate that pH is primarily commodity dependent, while organic load is additionally impacted by cutting and washing conditions. Significant linear increases in COD, TOC, CLD, TDS, and turbidity resulted from increasing product-to-water ratio, and decreasing cut size. Physicochemical parameters, excluding pH, showed significant positive correlation across different cut sizes within a commodity. High correlations were obtained between CLD and COD and between COD and TOC for pooled products. The convenient measurement of TDS, along with its strong correlation with COD and CLD, suggests the potential of TDS for predicting organic load and chlorine reactivity. Finally, the potential application and limitation of the proposed models in practical produce processing procedures are discussed extensively.

Electrochemical disinfection of bacterial contamination: Effectiveness and modeling study of E. coli inactivation by electro-Fenton, electro-peroxi-coagulation and electrocoagulation

The present work undertakes an examination and comparison of electro-Fenton (EF), electro-peroxi-coagulation (EPC) and electrocoagulation (EC) applied to the E. coli inactivation in batch reactor. Indeed, platinum (Pt (anode), EF), stainless steel (SS (cathode), EF, EPC) and ordinary steel (Fe (anode), EPC) and aluminum (Al, EC) were used respectively. The current intensity, nature of electrolytic support, bacterial density and hydrogen peroxide (H₂O₂) concentration are the most influenced study parameters. The obtained results showed that the high current intensities were significant for better inactivation and destruction of E. coli cells and caused a maximum of energy consumption. Both disinfection and energy consumption were improved by adding NaCl (or Na₂SO₄) in the three processes. Higher cellular density limited the electrochemical process and has negative effect in E. coli inactivation and the energy consumption. Only in the EPC case, the disinfection was considerably increased in function with H₂O₂ concentration. The modeling parameters of the inactivation kinetics of E. coli showed a good fitting of the established model (0.9560 < R² < 0.9979, 0.9267 < R² adjusted <0.997 and 0.0189 < RMSE <0.4821), faster kinetics of E. coli inactivation (significant values of K_max and Sl) in the case of high current intensity (0.2442<K_max<0.7440 and 10.50 < Sl < 24.69), the presence of chlorides or sulfates (0.6662<K_max<0.7818 and 11.67 < Sl < 18.59), and the sufficient H₂O₂ concentration (0.4712<K_max<0.9204 and 13.00 < Sl < 16.38). Moreover, the analysis of the results revealed that the EF is more effective in terms of the E. coli inactivation and the energy consumption comparatively to the other studied processes.

Electrochemical disinfection of bacteria-laden water using antimony-doped tin-tungsten-oxide electrodes

Electrochemical disinfection has been shown to be an efficient method with a shortrequired contact time for treatment of drinking water supplies, industrial raw water supplies, liquid foodstuffs, and wastewater effluents. In the present work, the electrochemical disinfection of saline water contaminated with bacteria was investigated in chloride-containing solutions using Sb-doped Sn_80%-W_20%-oxide anodes. The influence of current density, bacterial load, initial chloride concentration, solution pH, and the type of bacteria (E. coli D21, E. coli O157:H7, and E. faecalis) on disinfection efficacy was systematically examined. The impact of natural organic matter and a radical scavenger on the disinfection process was also examined. The electrochemical system was highly effective in bacterial inactivation for a 0.1 M NaCl solution contaminated with ∼10⁷ CFU/mL bacteria by applying a current density ≥1 mA/cm² through the cell.100% inactivation of E. coli D21 was achieved with a contact time of less than 60 s and power consumption of 48 Wh/m³, by applying a current density of 6 mA/cm² in a 0.1 M NaCl solution contaminated with ∼10⁷ CFU/mL. Reactive chlorine species as well as reactive oxygen species (e.g. hydroxyl radicals) generated in situ during the electrochemical process were determined to be responsible for inactivation of bacteria.

Current Interventions for Controlling Pathogenic Escherichia coli

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.

A New Treatment Strategy for Inactivating Algae in Ballast Water Based on Multi-Trial Injections of Chlorine

Ships' ballast water can carry aquatic organisms into foreign ecosystems. In our previous studies, a concept using ion exchange membrane electrolysis to treat ballast water has been proven. In addition to other substantial approaches, a new strategy for inactivating algae is proposed based on the developed ballast water treatment system. In the new strategy, the means of multi-trial injection with small doses of electrolytic products is applied for inactivating algae. To demonstrate the performance of the new strategy, contrast experiments between new strategies and routine processes were conducted. Four algae species including Chlorella vulgaris, Platymonas subcordiformis, Prorocentrum micans and Karenia mikimotoi were chosen as samples. The different experimental parameters are studied including the injection times and doses of electrolytic products. Compared with the conventional one trial injection method, mortality rate time (MRT) and available chlorine concentration can be saved up to about 84% and 40%, respectively, under the application of the new strategy. The proposed new approach has great potential in practical ballast water treatment. Furthermore, the strategy is also helpful for deep insight of mechanism of algal tolerance.

Impact of organic load on Escherichia coli O157:H7 survival during pilot-scale processing of iceberg lettuce with acidified sodium hypochlorite

Chemical sanitizers are routinely used during commercial flume washing of fresh-cut leafy greens to minimize cross-contamination from the water. This study assessed the efficacy of three chlorine treatments against Escherichia coli O157:H7 on iceberg lettuce, in wash water, and on surfaces of a pilot-scale processing line using flume water containing various organic loads. Iceberg lettuce (5.4 kg) was inoculated to contain 10(6) CFU/g of a 4-strain cocktail of nontoxigenic, green fluorescent protein-labeled, ampicillin-resistant E. coli O157:H7 and held for 24 h at 4°C before processing. Lettuce was shredded using a Urschel TransSlicer, step conveyed to a flume tank, washed for 90 s using water alone or one of three different sanitizing treatments (50 ppm of total chlorine either alone or acidified to pH 6.5 with citric acid or T-128) in water containing organic loads of 0, 2.5, 5, or 10% (wt/vol) blended iceberg lettuce, and then dried using a shaker table and centrifugal dryer. Next, three 5.4-kg batches of uninoculated iceberg lettuce were processed identically. Various product (25 g), water (50 ml), and equipment surface swab (100 cm(2)) samples were homogenized in neutralizing buffer, diluted appropriately, and plated on tryptic soy agar containing 0.6% (wt/vol) yeast extract and 100 ppm of ampicillin without prior 0.45- m m membrane filtration to quantify E. coli O157:H7. Organic load negatively impacted the efficacy of all three chlorine treatments (P < 0.05) at the end of processing, with typical E. coli O157:H7 reductions of >5 and 0.9 to 3.7 log CFU/ml for organic loads of 0 and 10%, respectively. Organic load rarely had a significant impact (P < 0.05) on the efficacy of chlorine, chlorine plus citric acid, or chlorine plus T-128 against E. coli O157:H7 on iceberg lettuce. Reduced sanitizer efficacy generally corresponded to changes in total solids, chemical oxygen demand, turbidity, and maximum filterable volume, indicating that these tests may be effective alternatives to the industry standard of oxygen/reduction potential.

Modeling growth of Escherichia coli O157:H7 in fresh-cut lettuce treated with neutral electrolyzed water and under modified atmosphere packaging

The purpose of this study was to evaluate and model the growth of Escherichia coli O157:H7 in fresh-cut lettuce submitted to a neutral electrolyzed water (NEW) treatment, packaged in passive modified atmosphere and subsequently stored at different temperatures (4, 8, 13, 16°C) for a maximum of 27 days. Results indicated that E. coli O157:H7 was able to grow at 8, 13, and 16°C, and declined at 4°C. However at 8°C, the lag time lasted 19 days, above the typical shelf-life time for this type of products. A secondary model predicting growth rate as a function of temperature was developed based on a square-root function. A comparison with literature data indicated that the growth predicted by the model for E. coli O157:H7 was again lower than those observed with other disinfection treatments or packaging conditions (chlorinated water, untreated product, NEW, etc.). The specific models here developed might be applied to predict growth in products treated with NEW and to improve existing quantitative risk assessments.

Electrochemical disinfection of Escherichia coli in the presence and absence of primary sludge particulates

Electrochemical (EC) residual disinfection of Escherichia coli (E. coli) in the presence and absence of primary sludge particulates (PSPs) was studied. The kinetics followed a first-order rate law. When PSPs were absent, the EC residual disinfection rate coefficient (k) increased linearly with EC pretreatment energy (EC, 0-0.63 kWh/m(3)). However, with 143 mg PSPs/L, k first increased linearly with EC (0-0.28 kWh/m(3)) and then decreased linearly with EC (0.28-0.42 kWh/m(3)). H2O2 was detected during EC pretreatment in PSPs-free samples and the H2O2 concentration (CH) increased with EC (0-0.83 kWh/m(3)) linearly. Chloride was detected in PSPs aqueous samples (143 mg PSPs/L) and its concentration (CC) changed during EC pretreatment: initially, a decrease of CC was observed when EC increased from 0 to 0.28 kWh/m(3), followed by an increase of CC when EC increased 0.28-0.42 kWh/m(3). In both cases, k correlated to the initial post-EC chloride concentration (CCI) in an inverse linear relationship. This two-stage change of CC and k was caused by a combination of two reactions: anodic oxidation of chloride and the reaction of chloramines with excess chlorine. This paper explains the mechanisms underlying EC residual disinfection in the presence and absence of PSPs, and proposes a feasible strategy for EC disinfection when PSPs are present, an approach that could be useful in the treatment of combined sewage overflow (CSO).