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Hua Z, Zhu MJ. Innovative Hurdle Strategies for Listeria Control on Food-Contact Surfaces: A Peroxyacetic Acid-Steam Approach. Foods 2024; 13:2481. [PMID: 39200408 PMCID: PMC11353402 DOI: 10.3390/foods13162481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2024] [Revised: 07/29/2024] [Accepted: 07/31/2024] [Indexed: 09/02/2024] Open
Abstract
The persistence of Listeria monocytogenes biofilms on equipment surfaces poses a significant risk of cross-contamination, necessitating effective surface decontamination strategies. This study assessed the effectiveness of hurdle treatments combining peroxyacetic acid (PAA) and saturated steam against 7-day-old L. innocua (a non-pathogenic surrogate for L. monocytogenes) biofilms on stainless steel (SS), polyester (PET), and rubber surfaces. Results demonstrated >6 log10 CFU/coupon L. innocua reductions on SS and PET surfaces after PAA (40 ppm, 1 min) followed by steam treatment (100 °C, 6 s). On rubber surfaces, PAA (80 ppm, 1 min) followed by steam treatment (100 °C, 6 s) resulted in ~5 log10 CFU/coupon L. innocua reduction. The presence of apple juice soil reduced the efficacy of hurdle treatments, with PAA (40 ppm, 1 min) and steam exposure (6 s) resulting in 5.6, 5.8, and 4.2 log10 CFU/coupon reductions of L. innocua on SS, PET, and rubber, respectively. The efficacy of this antimicrobial combination was further reduced by surface defects, especially in the presence of organic matter. Nevertheless, the treatment still achieved >5 log10 CFU/coupon reductions of L. innocua on worn SS and PET soiled with apple juice and ~4.5 log10 CFU/coupon reduction on worn, soiled rubber surfaces. These findings highlight that PAA treatments followed by a brief steam exposure are effective strategies for controlling Listeria on food-contact surfaces.
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Affiliation(s)
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, WA 99164, USA;
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Mendes-Oliveira G, Luo Y, Zhou B, Gu G, Teng Z, Bolten S, Park E, Pearlstein D, Turner ER, Millner PD, Nou X. Use of a silver-based sanitizer to accelerate Escherichia coli die-off on fresh-cut lettuce and maintain produce quality during cold storage: Laboratory and pilot-plant scale tests. Food Res Int 2022; 157:111170. [PMID: 35761517 DOI: 10.1016/j.foodres.2022.111170] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 11/16/2022]
Abstract
Outbreaks and product recalls involving romaine and iceberg lettuce are frequently reported in the United States. Novel technologies are needed to inactivate pathogens without compromising product quality and shelf life. In this study, the effects of a process aid composed of silver dihydrogen citrate, glycerin, and lactic acid (SGL) on Escherichia coli and Listeria monocytogenes concentrations on lettuce immediately after washing and during cold storage were evaluated. Sensory and quality attributes of fresh-cut iceberg lettuce were also evaluated. Laboratory results indicated that application of SGL solution for 30 s as a first step in the washing process resulted in a 3.15 log reduction in E. coli O157:H7 immediately after washing. For E. coli O157:H7 a significant difference between SGL treatment and all other treatments was maintained until day 7. On day zero, SGL led to a 2.94 log reduction of L. monocytogenes. However, there was no significant difference between treatments with or without SGL regardless of storage time. Pilot-plant results showed that samples receiving SGL spray followed by chlorinated flume wash exhibited a greater reduction (1.48 log) in nonpathogenic E. coli populations at the end of shelf life than other treatments (p < 0.05). Additional pilot plant tests were conducted to investigate the hypothesis that SGL residues could continue to impact microbial survival on the final washed lettuce. Results show that pathogens introduced subsequent to flume washing of lettuce pretreated with SGL solution were not affected by antimicrobial residues. The final quality and shelf life of flume washed lettuce were also unaffected by pretreatment with SGL. In conclusion, the results of this study demonstrate that this new technology has the potential to accelerate E. coli die-off on fresh-cut lettuce during cold storage and improve product safety, while not affecting quality throughout the shelf life of the finished products.
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Affiliation(s)
- Gabriella Mendes-Oliveira
- Environmental Microbial and Food Safety Laboratory, United States Department of Agriculture, USDA-ARS, Beltsville, MD 20705, United States
| | - Yaguang Luo
- Environmental Microbial and Food Safety Laboratory, United States Department of Agriculture, USDA-ARS, Beltsville, MD 20705, United States; Food Quality Laboratory, United States Department of Agriculture, USDA-ARS, Beltsville, MD 20705, United States
| | - Bin Zhou
- Food Quality Laboratory, United States Department of Agriculture, USDA-ARS, Beltsville, MD 20705, United States
| | - Ganyu Gu
- Environmental Microbial and Food Safety Laboratory, United States Department of Agriculture, USDA-ARS, Beltsville, MD 20705, United States
| | - Zi Teng
- Food Quality Laboratory, United States Department of Agriculture, USDA-ARS, Beltsville, MD 20705, United States
| | - Samantha Bolten
- Environmental Microbial and Food Safety Laboratory, United States Department of Agriculture, USDA-ARS, Beltsville, MD 20705, United States
| | - Eunhee Park
- Food Quality Laboratory, United States Department of Agriculture, USDA-ARS, Beltsville, MD 20705, United States
| | - Daniel Pearlstein
- Food Quality Laboratory, United States Department of Agriculture, USDA-ARS, Beltsville, MD 20705, United States
| | - Ellen R Turner
- Food Quality Laboratory, United States Department of Agriculture, USDA-ARS, Beltsville, MD 20705, United States
| | - Patricia D Millner
- Environmental Microbial and Food Safety Laboratory, United States Department of Agriculture, USDA-ARS, Beltsville, MD 20705, United States.
| | - Xiangwu Nou
- Environmental Microbial and Food Safety Laboratory, United States Department of Agriculture, USDA-ARS, Beltsville, MD 20705, United States
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Odedina GF, Vongkamjan K, Voravuthikunchai SP. Use of Rhodomyrtus tomentosa ethanolic leaf extract for the bio-control of Listeria monocytogenes post-cooking contamination in cooked chicken meat. Journal of Food Science and Technology 2016; 53:4234-4243. [PMID: 28115764 DOI: 10.1007/s13197-016-2417-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/16/2016] [Accepted: 11/24/2016] [Indexed: 12/21/2022]
Abstract
Controlling foodborne pathogen in ready-to-eat food is important in food safety. The present study accessed the potential use of Rhodomyrtus tomentosa ethanolic leaf extract as a bio-control agent against Listeria monocytogenes in cooked chicken meat model system. The antilisterial activity of the plant extract was better under microwave condition and enhanced as storage temperature increased from 4 to 37 °C. The extract could reduce L. monocytogenes numbers at low (104 CFU/g) and high (106 CFU/g) inoculum levels in cooked chicken by both rinse and injection application methods. A 5 min rinse in 8% w/v R. tomentosa extract reduced the bacterial number by ≥2-log before storage and ≥3-log after storage at 4 °C for 5 days. Injection with 0.4% w/w R. tomentosa extract resulted in approximately 2-log reduction in the cell numbers both before and after storage at 4 °C for 5 days. Five minutes rinse in the extract bath demonstrated better sensory preferences which were not significantly different from the control. Addition of black pepper powder to the extract rinsed samples improved odour but not appearance, colour, and texture preferences. Rhodomyrtus tomentosa extract was significantly effective for the bio-control of L. monocytogenes contaminations in cooked chicken meat model. The extract was observed as a potent bio-additive agent to control contaminations from L. monocytogenes and ensure safety in ready-to-eat meat.
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Affiliation(s)
- Grace Fiyinfoluwa Odedina
- Department of Microbiology, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand ; Excellence Research Laboratory on Natural Products, Faculty of Science and Natural Product Research Center of Excellence, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
| | - Kitiya Vongkamjan
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
| | - Supayang Piyawan Voravuthikunchai
- Department of Microbiology, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand ; Excellence Research Laboratory on Natural Products, Faculty of Science and Natural Product Research Center of Excellence, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
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Manuel C, Moore M, Jaykus L. Efficacy of a disinfectant containing silver dihydrogen citrate against
GI
.6 and
GII
.4 human norovirus. J Appl Microbiol 2016; 122:78-86. [DOI: 10.1111/jam.13331] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2016] [Revised: 09/01/2016] [Accepted: 09/01/2016] [Indexed: 12/13/2022]
Affiliation(s)
- C.S. Manuel
- Department of Food Bioprocessing and Nutrition Sciences North Carolina State University Raleigh NC USA
| | - M.D. Moore
- Department of Food Bioprocessing and Nutrition Sciences North Carolina State University Raleigh NC USA
| | - L.‐A. Jaykus
- Department of Food Bioprocessing and Nutrition Sciences North Carolina State University Raleigh NC USA
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Mertz AW, O'Bryan CA, Crandall PG, Ricke SC, Morawicki R. The Elimination of Listeria Monocytogenes Attached to Stainless Steel or Aluminum Using Multiple Hurdles. J Food Sci 2015; 80:M1557-62. [PMID: 26033521 DOI: 10.1111/1750-3841.12926] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2015] [Accepted: 05/06/2015] [Indexed: 12/01/2022]
Abstract
UNLABELLED Ready-to-eat luncheon meats sliced in retail delis have been found to pose the greatest risk of foodborne illness from Listeria monocytogenes among all ready-to-eat foods. Slicers used in delis have many removable parts that are connected with seals and gaskets, with spaces, cracks and crevices that are difficult to clean adequately and may provide a niche for L. monocytogenes survival. Standard cleaning and sanitizing practices used by deli employees may not eliminate Listeria in these niches. Moist heat is known to be more effective against L. monocytogenes than dry heat at the same temperature and time. The study reported here investigated the effects of moist heat combined with quaternary ammonium compounds (5 or 10 ppm), chlorine (10 or 25 ppm) or peracetic acid (10 or 25 ppm) on inactivating L. monocytogenes attached to stainless steel or aluminum coupons cut from commercial deli meat slicer components. All sanitizers when used alone resulted in a 2- to 3-log reduction of L. monocytogenes on stainless steel or aluminum surfaces, while moist heat alone resulted in a 3- to 4-log reduction. When combined with heat the quaternary ammonium was used at 5 ppm, peracetic acid at 10 ppm and chlorine at 10 ppm. When the 2 lethal treatments were combined there was a 5- to7-log reduction as compared to initial inoculation. PRACTICAL APPLICATION The results of this study will provide a better understanding and potential methods for the sanitization of industrial deli meat slicers. In turn, the knowledge gained from this study can reduce the risk of contamination and outbreaks of L. monocytogenes and other food-borne pathogens for consumers.
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Affiliation(s)
- Alexandria W Mertz
- Authors Mertz, O'Bryan, Crandall, Ricke, and Morawicki are with Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A
| | - Corliss A O'Bryan
- Authors Mertz, O'Bryan, Crandall, Ricke, and Morawicki are with Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A.,Authors O'Bryan, Crandall, and Ricke are with Center for Food Safety, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A
| | - Philip G Crandall
- Authors Mertz, O'Bryan, Crandall, Ricke, and Morawicki are with Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A.,Authors O'Bryan, Crandall, and Ricke are with Center for Food Safety, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A
| | - Steven C Ricke
- Authors Mertz, O'Bryan, Crandall, Ricke, and Morawicki are with Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A.,Authors O'Bryan, Crandall, and Ricke are with Center for Food Safety, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A
| | - Rubén Morawicki
- Authors Mertz, O'Bryan, Crandall, Ricke, and Morawicki are with Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A
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