Effect of Surface Properties on Colloid Retention on Natural and Surrogate Produce Surfaces

Understanding inactivation of Listeria monocytogenes and Escherichia coli O157:H7 inoculated on romaine lettuce by emulsified thyme essential oil

Effects of thyme essential oil (TEO) emulsion (TEE) with cationic charge formulated using cetylpyridinium chloride (CPC) on attachment strength and inactivation of Listeria monocytogenes and Escherichia coli O157:H7 on romaine lettuce surface were examined in this study. Regardless of the inoculation time (2 h and 24 h), pathogen attachment was stronger on the adaxial surface of the romaine lettuce than on the abaxial surface because of the lower roughness of the former. Moreover, attachment strength increased with increasing inoculation time. TEE washing had the strongest inhibitory effect on pathogen attachment at 2 h when compared with that of TEO, CPC, and sodium hypochlorite (SH), demonstrating a 3.32 and 2.53 log-reduction in the size of the L. monocytogenes and E. coli O157:H7 populations, respectively, compared to the control samples. Additionally, the TEE washing effects were maintained even after inoculation for 24 h, and it decreased attachment to adaxial surface of the samples. These results indicate that TEE could be a good alternative to SH in improving the microbiological safety of romaine lettuce.

Adhesion and removal of E. coli K12 as affected by leafy green produce epicuticular wax composition, surface roughness, produce and bacterial surface hydrophobicity, and sanitizers

Contaminated leafy vegetables have been associated with high-profile outbreaks causing severe illnesses. A good understanding of the interactions between human pathogen and produce is important for developing improved food safety control strategies. Currently, the role played by produce surface physiochemical characteristics in such interactions is not well-understood. This work was performed to examine the effects of produce physiochemical characteristics, including surface roughness, epicuticular wax composition, and produce and bacteria surface hydrophobicity on attachment and removal of vegetative bacteria. Escherichia coli K12 was used as a model microorganism to evaluate attachment to and removal from five leafy green vegetables after washing with selected sanitizers. A detailed epicuticular wax component analysis was conducted and the changes of wax composition after sanitation were also evaluated. The results showed that E. coli K12 removal is positively correlated with alkanes, ketones, and total wax content on leaf surfaces. Vegetables with high surface wax content had less rough leaf surfaces and more bacterial removal than the low wax produce. Produce surface roughness positively correlated to E. coli K12 adhesion and negatively correlated to removal. The cells preferentially attached to cut vegetable surfaces, with up to 1.49 times more attachment than on leaf adaxial surfaces.

A Mechanistic Model for Bacterial Retention and Infiltration on a Leaf Surface during a Sessile Droplet Evaporation

Evaporation of sessile droplets on the surface of plant leaves is a process that frequently occurs during plant growth as well as postharvest processes. Evaporation-driven internal flows within sessile droplets can transport microorganisms near the leaf surface, facilitating their adhesion to surface microstructures such as trichomes, and infiltration into available openings such as stomata and grooves. A mechanistic model for this retention and infiltration pathway was developed. Solution domain is a sessile droplet located on a leaf surface, as well as its surrounding gas. The model includes fluid flow within the droplet and gas phases, gas-water interface tracking, heat transfer, transport of vapor in gas, and transport of sugar and bacteria within water. The model results are validated based on available literature data and experimental images. The results showed that a hydrophilic surface would promote bacterial retention and infiltration. Evaporation-driven flows increase concentration of bacteria around or inside microstructures at the leaf surface, facilitating their adhesion and infiltration. Larger microstructures having wider spacing between them increased the retention. A higher evaporation rate led to higher infiltration. Chemotaxis toward nutrients at the leaf surface and random motility were shown to decrease the retention and infiltration during evaporation.

Antibacterial activity of the noni fruit extract against Listeria monocytogenes and its applicability as a natural sanitizer for the washing of fresh-cut produce

This study was conducted to investigate the antibacterial activity of the noni fruit extract (NFE) against Listeria monocytogenes (ATCC, 19111 and 19115) and assess its applicability for the washing of fresh-cut produce. Based on the results of the disc diffusion test, L. monocytogenes (ATCC, 19111 and 19115) was susceptible to the activity of NFE than other pathogens studied. Additionally, results of the time-kill assay indicated that NFE at a concentration of 0.5-0.7% effectively killed L. monocytogenes within 7 h. Furthermore, analysis of the intracellular components such as nucleic acids and proteins released from the bacterial cells and their SEM imaging revealed that NFE could increase the membrane permeability of cells resulting in their death. Compared to their unwashed samples, washing of romaine lettuce, spinach, and kale with 0.5% NFE gave a reduction of 1.47, 2.28, and 3.38 log CFU/g, respectively against L. monocytogenes (ATCC, 19111 and 19115), which is significantly different to that of NaOCl. A significant correlation was observed between the antibacterial effect induced due to NFE washing with the surface roughness of the fresh-cut produce than its surface hydrophobicity. Moreover, washing with NFE was not found to affect the color of the samples. These results indicated that NFE demonstrates good antibacterial activity against L. monocytogenes and can be used as a natural sanitizer to ensure the microbiological safety of fresh-cut produce.

Polydimethylsiloxane Replicas Efficacy for Simulating Fresh Produce Surfaces and Application in Mechanistic Study of Colloid Retention

Foodborne illnesses associated with fresh produce have attracted increasing attention in the food industry, scientific and public health communities. Studies have shown that surface properties of fresh produce can affect bacterial attachment and colonization, yet the mechanisms involved remain poorly understood. In our previous work, using colloids as bacterial surrogates, we demonstrated that colloid retention on fresh produce was controlled by water retention/distribution on produce surfaces, which were in turn governed by produce surface properties. However, high variabilities among the natural samples and multiple factors that were simultaneously involved made it difficult for interpreting the results and in pinpointing the mechanisms responsible for the observed colloid retention behavior. To better evaluate the mechanisms, polydimethylsiloxane (PDMS) replicas of tomato, lettuce, and spinach were fabricated and compared with fresh produce surfaces in this study. The PDMS replicas thoroughly preserved the surface topographical features of their natural counterparts while having identical chemical properties (for example, hydrophobicity), thus, allowing for the separation of surface topography/roughness and hydrophobicity effects. We found that residual water retention/distribution and colloid retention on the PDMS replicas were consistent with the results observed on the corresponding fresh produce surfaces, but had smaller deviations from the respective means when compared to the natural surfaces. The use of PDMS replicas improved experimental reproducibility, and enabled differentiation on the effects of surface hydrophobicity and surface roughness on colloid retention, thus, allowed more rigorous elucidation of the underlying mechanisms. Therefore, PDMS replicas could be used as surrogates of fresh produce for mechanistic studies of surface-bacteria interactions. PRACTICAL APPLICATION: This work demonstrates the feasibility of using polydimethylsiloxane (PDMS) to simulate fresh produce surfaces for studying interactions between produce surfaces and colloids, including bacteria. Although it is more realistic to use fruit or vegetable surfaces, the difficulties of working with natural surfaces that are heterogeneous and variable hinder systematic and mechanistic studies. The use of PDMS replicas can eliminate these difficulties and improve experimental reproducibility. This study demonstrated that PDMS replicas could adequately represent the topographical features of natural produce surfaces; the results on colloid retention provided insight into fresh produce contamination and the development of effective decontamination strategies.

Cold Plasma Inactivation of Salmonella in Prepackaged, Mixed Salads Is Influenced by Cross-Contamination Sequence

Customer demand for convenient food products has led to an increased production of prepackaged and ready-to-eat food products. Most of these products rely mainly on surface disinfection and other traditional approaches to ensure shelf life and safety. Novel processing techniques, such as cold plasma, are currently being investigated to enhance the safety and shelf life of prepacked foods. The purpose of this study was to determine the effects of cold plasma corona discharge on the inactivation of Salmonella on prepackaged, tomato-and-lettuce mixed salads. Two different inoculation methods were evaluated to address cross-contamination of Salmonella from cherry tomatoes to lettuce and vice versa. In separate studies, a sample of either cherry tomatoes (55 g) or romaine lettuce (10 g) was inoculated with a Salmonella cocktail (6.93 ± 0.99 log CFU/mL), placed into a commercial polyethylene terephthalate plastic container, and thoroughly mixed together with its noninoculated counterpart. Mixed salads were allowed to dry in a biosafety cabinet for 1 h. Samples were treated with 35 kV cold plasma corona discharge inside plastic containers for 3 min. Samples were stomached and serially diluted in buffered peptone water and then were plated onto aerobic plate count Petrifilm and incubated for 18 h at 37°C. When lettuce was the inoculated counterpart, log kill of Salmonella was significantly greater on tomatoes (0.75 log CFU/g) compared with lettuce (0.34 log CFU/g) (P = 0.0001). Salmonella was reduced on mixed salad only when lettuce was the inoculated counterpart (0.29 log CFU/g) (P = 0.002). Cold plasma can kill Salmonella in a prepackaged mixed salad, with efficacy dependent on the nature of contamination, direction of transfer, and the surface topography of the contaminated commodity.