1
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Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109496] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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2
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Rong S, Zhou Y, Wang M, Guan S, Zhang S, Cai B, Wang D, Tian P, Li Q. Characterization of conditions for bacteria-human norovirus capsid P protein complex (BPC) binding to and removal from Romaine lettuce extract. Int J Food Microbiol 2019; 298:11-19. [PMID: 30889474 DOI: 10.1016/j.ijfoodmicro.2019.03.008] [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: 09/05/2018] [Revised: 01/31/2019] [Accepted: 03/10/2019] [Indexed: 10/27/2022]
Abstract
Norovirus is a very contagious virus that causes acute gastroenteritis. Contaminated produce is a main vehicle for dissemination of human noroviruses (HuNoVs). As HuNoVs could bind to bacteria effectively, it is highly possible that produce could be contaminated by bacteria-HuNoVs complex. In this study, we used a bacterial-surface-display system to express genogroup I (GI) or genogroup II (GII) HuNoV capsid protein (P protein) on the surface of bacteria. The bacteria-P protein complex (BPC) was used to characterize the conditions for binding to Romaine lettuce extract and removal of the bound BPCs. We demonstrated both GI and GII BPCs could bind to extract from leaf (LE) and vein (VE) effectively. Carbohydrates in LE and VE were involved in GI BPCs binding, and both carbohydrates and proteins were involved in GII BPCs binding. Saliva from both type A and O secretors could completely block binding of both BPCs to LE and VE. Saliva from type B secretors only partially blocked binding of GII but not GI BPCs to LE and VE. However, LE- and VE-bound BPCs could not be reversely removed by washing solution containing free HBGAs from saliva. The binding of GI BPCs to LE and VE was enhanced when pH was below pI (6.1) of GI and reduced when pH was above pI of GI (p < 0.05). The optimal binding for GII BPCs to LE and VE occurred at pI (6.4) of GII. All LE- or VE-bound BPCs could be reversely removed by washing with low (3.0-5.0) or high (9.0-10.0) pH buffer. The effect of ionic strength (NaCl and MgCl2, from zero to 100 g/L) on binding of BPCs to LE and VE was tested. The optimal ionic strength for binding of BPCs to LE and VE was 10.0 g/L (GI) and 5.0 g/L (GII) for NaCl, and 5.0 g/L for MgCl2. LE- and VE-bound BPCs could be reversely removed by washing with high ionic solutions. All LE- or VE- bound BPCs could be released when washed with NaCl concentrations of above 75.0 g/L (GI) and 25.0 g/L (GII), or with MgCl2 concentrations of above 75.0 g/L (GI) and 50.0 g/L (GII). Binding of BPCs to LE and VE was inhibited in the presence of Tween-80 (nonionic surfactant) as low as 0.05% (v/v). All LE- and VE-bound BPCs could be reversed by Tween-80 concentrations over 0.1% (v/v). The study provided important parameters for BPCs binding to and removal from lettuce extract.
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Affiliation(s)
- Shaofeng Rong
- Department of Bioengineering, Shanghai Institute of Technology, 100 Haiquan Rd, Fengxian District, Shanghai 201418, China
| | - Yue Zhou
- Department of Bioengineering, Shanghai Institute of Technology, 100 Haiquan Rd, Fengxian District, Shanghai 201418, China
| | - Ming Wang
- Department of Bioengineering, Shanghai Institute of Technology, 100 Haiquan Rd, Fengxian District, Shanghai 201418, China
| | - Shimin Guan
- Department of Bioengineering, Shanghai Institute of Technology, 100 Haiquan Rd, Fengxian District, Shanghai 201418, China
| | - Shuo Zhang
- Department of Bioengineering, Shanghai Institute of Technology, 100 Haiquan Rd, Fengxian District, Shanghai 201418, China
| | - Baoguo Cai
- Department of Bioengineering, Shanghai Institute of Technology, 100 Haiquan Rd, Fengxian District, Shanghai 201418, China
| | - Dapeng Wang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Rd, Minhang District, Shanghai 200240, China
| | - Peng Tian
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agriculture Research Service - United States Department of Agriculture, 800 Buchanan Street, Albany, CA 94710, USA.
| | - Qianqian Li
- Department of Bioengineering, Shanghai Institute of Technology, 100 Haiquan Rd, Fengxian District, Shanghai 201418, China.
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3
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Chen Y, Hung YC, Chen M, Lin M, Lin H. Enhanced storability of blueberries by acidic electrolyzed oxidizing water application may be mediated by regulating ROS metabolism. Food Chem 2019; 270:229-235. [DOI: 10.1016/j.foodchem.2018.07.095] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2018] [Revised: 07/14/2018] [Accepted: 07/16/2018] [Indexed: 01/21/2023]
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4
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Kim MS, Park EJ. Inactivation of Cronobacter sakazakii on Apples Using Organic Acid. ACTA ACUST UNITED AC 2018. [DOI: 10.9724/kfcs.2018.34.1.8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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5
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Chen Y, Hung YC, Chen M, Lin H. Effects of acidic electrolyzed oxidizing water on retarding cell wall degradation and delaying softening of blueberries during postharvest storage. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.011] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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6
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Jung Y, Jang H, Guo M, Gao J, Matthews KR. Sanitizer efficacy in preventing cross-contamination of heads of lettuce during retail crisping. Food Microbiol 2017; 64:179-185. [PMID: 28213024 DOI: 10.1016/j.fm.2017.01.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2016] [Revised: 01/10/2017] [Accepted: 01/12/2017] [Indexed: 11/18/2022]
Abstract
This study was conducted to provide information regarding mitigation of cross-contamination through the use of sanitizer during crisping at retail outlets. Seven non-inoculated heads and one inoculated head (≈5 log CFU/g) of lettuce were placed into commercial sink filled with 76 L of tap water (TW), electrolyzed water (EW, free chlorine: 43 ± 6 ppm), lactic acid and phosphoric acid-based sanitizer (LPA, pH 2.89), or citric acid-based sanitizer (CA, pH 2.78) and soaked for 5 min. Two subsequent batches (eight non-inoculated heads per batch) were soaked in the same solution. Soaking with EW significantly reduced the population of S. enterica (2.8 ± 1.5 log CFU/g), E. coli O157:H7 (3.4 ± 1.1 log CFU/g), and L. monocytogenes (2.6 ± 0.7 log CFU/g) inoculated on Romaine lettuce compared to TW, LPA, and CA (p < 0.05). On Red leaf lettuce, EW significantly reduced populations of S. enterica and E. coli O157:H7, but not L. monocytogenes compared to other treatments. No significant difference was noted between TW, LPA, and CA in reducing foodborne pathogens (p > 0.05) or preventing cross-contamination. Soaking with EW prevented cross-contamination among lettuce heads and controlled bacterial populations in crisping water for three consecutive batches. EW may be an effective option as a sanitizer to minimizing the cross-contamination of leafy greens during the retail crisping.
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Affiliation(s)
- Yangjin Jung
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, United States
| | - Hyein Jang
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, United States
| | - Mengqi Guo
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, United States
| | - Jingwen Gao
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, United States
| | - Karl R Matthews
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, United States.
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7
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Hassenberg K, Geyer M, Mauerer M, Praeger U, Herppich WB. Influence of temperature and organic matter load on chlorine dioxide efficacy on Escherichia coli inactivation. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.030] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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8
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Alharbi KKD, Lau V, Liang C, Zytner RG, Shi J, Warriner K. Treatment of spent wash water derived from shredded lettuce processing using a combination of electrocoagulation and germicidal ultraviolet light. FOOD QUALITY AND SAFETY 2017. [DOI: 10.1093/fqsafe/fyx012] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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9
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Effects of bacterial concentrations and centrifugations on susceptibility of Bacillus subtilis vegetative cells and Escherichia coli O157:H7 to various electrolyzed oxidizing water treatments. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.08.018] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Ovissipour M, Al-Qadiri HM, Sablani SS, Govindan BN, Al-Alami N, Rasco B. Efficacy of acidic and alkaline electrolyzed water for inactivating Escherichia coli O104:H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, and Vibrio parahaemolyticus in cell suspensions. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.01.006] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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11
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Torlak E. Inactivation of Alicyclobacillus acidoterrestris spores in aqueous suspension and on apples by neutral electrolyzed water. Int J Food Microbiol 2014; 185:69-72. [DOI: 10.1016/j.ijfoodmicro.2014.05.022] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2014] [Revised: 05/20/2014] [Accepted: 05/29/2014] [Indexed: 10/25/2022]
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12
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Bügener E, Kump AWS, Casteel M, Klein G. Benefits of neutral electrolyzed oxidizing water as a drinking water additive for broiler chickens. Poult Sci 2014; 93:2320-6. [PMID: 25037820 DOI: 10.3382/ps.2014-03909] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
In the wake of discussion about the use of drugs in food-producing farms, it seems to be more and more important to search for alternatives and supportive measures to improve health. In this field trial, the influence of electrolyzed oxidizing (EO) water on water quality, drug consumption, mortality, and performance parameters such as BW and feed conversion rate was investigated on 2 broiler farms. At each farm, 3 rearing periods were included in the study. With EO water as the water additive, the total viable cell count and the number of Escherichia coli in drinking water samples were reduced compared with the respective control group. The frequency of treatment days was represented by the number of used daily doses per population and showed lower values in EO-water-treated groups at both farms. Furthermore, the addition of EO water resulted in a lower mortality rate. In terms of analyzed performance parameters, no significant differences were determined. In this study, the use of EO water improved drinking water quality and seemed to reduce the drug use without showing negative effects on performance parameters and mortality rates.
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Affiliation(s)
- E Bügener
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany WEK Veterinary Practice, Lohe 13, 49429 Visbek, Germany
| | | | - M Casteel
- WEK Laboratory, Lohe 13, D-49429 Visbek, Germany
| | - G Klein
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany
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13
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Kim SO, Ha JW, Park KH, Chung MS, Kang DH. Infrared sensor-based aerosol sanitization system for controlling Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on fresh produce. J Food Prot 2014; 77:977-80. [PMID: 24853521 DOI: 10.4315/0362-028x.jfp-13-531] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
An economical aerosol sanitization system was developed based on sensor technology for minimizing sanitizer usage, while maintaining bactericidal efficacy. Aerosol intensity in a system chamber was controlled by a position-sensitive device and its infrared value range. The effectiveness of the infrared sensor-based aerosolization (ISA) system to inactivate Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on spinach leaf surfaces was compared with conventional aerosolization (full-time aerosol treated), and the amount of sanitizer consumed was determined after operation. Three pathogens artificially inoculated onto spinach leaf surfaces were treated with aerosolized peracetic acid (400 ppm) for 15, 30, 45, and 60 min at room temperature (22 ± 2°C). Using the ISA system, inactivation levels of the three pathogens were equal or better than treatment with conventional full-time aerosolization. However, the amount of sanitizer consumed was reduced by ca. 40% using the ISA system. The results of this study suggest that an aerosol sanitization system combined with infrared sensor technology could be used for transportation and storage of fresh produce efficiently and economically as a practical commercial intervention.
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Affiliation(s)
- Sang-Oh Kim
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 151-921, South Korea
| | - Jae-Won Ha
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 151-921, South Korea
| | - Ki-Hwan Park
- Department of Food and Nutrition, Chung-Ang University, Gyeonggi-do, 456-756, South Korea
| | - Myung-Sub Chung
- Department of Food and Nutrition, Chung-Ang University, Gyeonggi-do, 456-756, South Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 151-921, South Korea.
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14
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Bessi H, Debbabi H, Grissa K, Bellagha S. Microbial Reduction and Quality of Stored Date Fruits Treated by Electrolyzed Water. J FOOD QUALITY 2014. [DOI: 10.1111/jfq.12072] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- H. Bessi
- Laboratory of Agro-Food Economy, Sciences and Technology LR03AGR01; National Institute of Agronomy of Tunisia; University of Carthage; Tunis 1001 Tunisia
| | - H. Debbabi
- Laboratory of Agro-Food Economy, Sciences and Technology LR03AGR01; National Institute of Agronomy of Tunisia; University of Carthage; Tunis 1001 Tunisia
| | - K. Grissa
- Department of Plant Protection and Post-harvest Diseases, Laboratory of Entomology-Acarology; National Institute of Agronomy of Tunisia; University of Carthage; Tunis Tunisia
| | - S. Bellagha
- Laboratory of Agro-Food Economy, Sciences and Technology LR03AGR01; National Institute of Agronomy of Tunisia; University of Carthage; Tunis 1001 Tunisia
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15
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Smetanska I, Hunaefi D, Barbosa-Cánovas GV. Nonthermal Technologies to Extend the Shelf Life of Fresh-Cut Fruits and Vegetables. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/978-1-4614-7906-2_18] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/20/2023]
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16
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Pangloli P, Hung YC. Effects of water hardness and pH on efficacy of chlorine-based sanitizers for inactivating Escherichia coli O157:H7 and Listeria monocytogenes. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.01.044] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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17
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Gomes Neto NJ, Lucena Pessoa RM, Barbosa Nunes Queiroga IM, Magnani M, de Sousa Freitas FI, de Souza EL, Maciel JF. Bacterial counts and the occurrence of parasites in lettuce (Lactuca sativa) from different cropping systems in Brazil. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.04.033] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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18
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Tomás-Callejas A, López-Velasco G, Artés F, Artés-Hernández F. Acidified sodium chlorite optimisation assessment to improve quality of fresh-cut tatsoi baby leaves. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:877-885. [PMID: 21987381 DOI: 10.1002/jsfa.4664] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2011] [Revised: 07/11/2011] [Accepted: 08/12/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND The fresh-cut industry commonly uses sodium hypochlorite (NaClO) for disinfection. However, there are certain problems related to its use, and acidified sodium chlorite (ASC) could be an alternative sanitiser to replace it. There is limited research evaluating the effect of ASC on the overall quality of fresh-cut produce, especially sensory quality. In this study the decontamination efficacy and quality attribute effects of ASC on fresh-cut tatsoi after application and during storage were investigated. RESULTS Tatsoi baby leaves were minimally processed at 8 °C and stored under passive modified atmosphere packaging for up to 11 days at 5 and 10 °C. Low to moderate doses of ASC (100-500 mg L⁻¹) showed an initial antimicrobial efficacy on natural microflora and Escherichia coli as effective as that of NaClO. Regarding contact time, ASC was effective in reducting the E. coli population during the first 30 s of washing, and an increase in contact time did not improve the antimicrobial effect. Sensory quality attributes were well kept for up to 11 days at 5 °C but for only 5 days at the abusive temperature of 10 °C. CONCLUSION ASC provides an alternative sanitising technique to NaClO for maintaining the quality and safety of fresh-cut tatsoi baby leaves for up to 11 days at 5 °C.
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19
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Faith NG, Waldron T, Czuprynski CJ. Reduction in resident microflora, and experimentally inoculated Salmonella enterica, on spinach leaves treated with vinegar and canola oil. J Food Prot 2012; 75:567-72. [PMID: 22828283 DOI: 10.4315/0362-028x.jfp-11-337] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In this study, we explored the use of vinegar, or vinegar and canola oil as a salad dressing, to reduce bacterial levels on spinach leaves. We found that incubation of spinach leaves with various types of vinegar substantially reduced the predominantly gram-negative microflora. A similar response was observed when spinach leaves were incubated with white vinegar mixed in various proportions with canola oil, as used in salad dressing. We assessed the effects of vinegar, or vinegar and oil, on spinach leaves that had been experimentally inoculated with a cocktail of Salmonella enterica strains. Allowing the mixture to sit at room temperature for at least 20 min resulted in a substantial reduction (up to 2.0 log CFU) in numbers of S. enterica. Vinegar and oil caused a limited reduction in CFU (0.5 log) for spinach leaves experimentally inoculated with a cocktail of Listeria monocytogenes strains. These findings suggest that mixing spinach leaves with vinegar and oil as a salad dressing can reduce the bacterial load associated with the spinach leaves, including Salmonella if it is present.
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20
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Tomás-Callejas A, López-Gálvez F, Sbodio A, Artés F, Artés-Hernández F, Suslow TV. Chlorine dioxide and chlorine effectiveness to prevent Escherichia coli O157:H7 and Salmonella cross-contamination on fresh-cut Red Chard. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.07.022] [Citation(s) in RCA: 92] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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21
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Efficacy of washing with hydrogen peroxide followed by aerosolized antimicrobials as a novel sanitizing process to inactivate Escherichia coli O157:H7 on baby spinach. Int J Food Microbiol 2011; 153:306-13. [PMID: 22177228 DOI: 10.1016/j.ijfoodmicro.2011.11.018] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2011] [Revised: 11/03/2011] [Accepted: 11/19/2011] [Indexed: 11/21/2022]
Abstract
Aerosolization was investigated as a potential way to apply allyl isothiocyanate (AIT), hydrogen peroxide (H(2)O(2)), acetic acid (AA) and lactic acid (LA) on fresh baby spinach to control Escherichia coli O157:H7 during refrigeration storage. In this study, baby spinach leaves were dip-inoculated with E. coli O157:H7 to a level of 6 log CFU/g and stored at 4°C for 24 h before treatment. Antimicrobials were atomized into fog-like micro-particles by an ultrasonic nebulizer and routed into a jar and a scale-up model system where samples were treated. Samples were stored at 4°C for up to 10 days before the survival of the cells was determined. A 2-min treatment with 5% AIT resulted in a >5-log reduction of E. coli O157:H7 on spinach after 2 days refrigeration regardless if the samples were pre-washed or not; however, this treatment impaired the sensory quality of leaves. Addition of LA to AIT improved the antimicrobial efficacy of AIT. In the jar system, washing with 3% H(2)O(2) followed by a 2-min treatment of 2.5% LA+1% AIT or 2.5% LA+2% AIT reduced E. coli O157:H7 population by 4.7 and >5 log CFU/g, respectively, after 10 days refrigeration. In the scale-up system, up to 4-log reduction of bacterial population was achieved for the same treatments without causing noticeable adverse effect on the appearance of leaves. Thus, this study demonstrates the potential of aerosolized AIT+LA as a new post-washing intervention strategy to control E. coli O157:H7 on baby spinach during refrigeration storage.
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22
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Tian P, Yang D, Mandrell R. Differences in the binding of human norovirus to and from romaine lettuce and raspberries by water and electrolyzed waters. J Food Prot 2011; 74:1364-9. [PMID: 21819668 DOI: 10.4315/0362-028x.jfp-10-494] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Food contamination by human norovirus (hNoV) is a major cause of gastrointestinal disease. We evaluated the effectiveness of removing inoculated hNoV from the surfaces of raspberries and romaine lettuce by a simple wash in tap water and in different forms of electrolyzed water (EW), including acidic EW (AEW), neutral EW (NEW), and basic EW (BEW). A simple rinsing or soaking in water was able to remove >95% of hNoV from surface-inoculated raspberries. In contrast, only 75% of hNoV was removed from surface-inoculated romaine lettuce by rinsing in tap water. An AEW wash enhanced the binding of hNoV to raspberries and lettuce. Only 7.5% (±10%) and 4% (±3.1%) of hNoV were removed by AEW wash from surface-inoculated raspberries and lettuce, respectively. When raspberries and lettuce were prewashed with NEW or BEW prior to surface inoculation, an AEW wash likewise resulted in significantly less removal of hNoV compared with untreated samples. A prewash with AEW significantly decreased the removal of hNoV from raspberries and lettuce when they were washed with NEW, from 90.6 to 51% and from 76 to 51.3% , respectively. There are minimal or no improvements gained by use of any of the EWs instead of a regular tap water wash in removal of hNoV from produce. However, use of AEW shows a significant decrease in the removal of hNoV from contaminated produce compared with other water rinses. The ability to remove hNoV from different types of produce varies, possibly due to differences among types of ligand-like molecules that bind hNoV. The distribution of hNoV on raspberries and lettuce was studied using recombinant Norwalk-like particles (rNVLP). By immunofluorescence microscopy, we were able to observe binding of rNVLP only to vein areas of romaine lettuce, suggesting that the virus was binding to specific molecules in these areas. Random binding of rNVLP occurred only with raspberries prewashed with AEW or washed with AEW.
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Affiliation(s)
- Peng Tian
- Produce Safety and Microbiology Research Unit, U. S. Department of Agriculture, Agricultural Research Service, Western Regional Research Center, Albany, California 94710, USA.
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23
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Ding T, Rahman S, Oh DH. Inhibitory effects of low concentration electrolyzed water and other sanitizers against foodborne pathogens on oyster mushroom. Food Control 2011. [DOI: 10.1016/j.foodcont.2010.07.030] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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24
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Inactivation effect of newly developed low concentration electrolyzed water and other sanitizers against microorganisms on spinach. Food Control 2010. [DOI: 10.1016/j.foodcont.2010.03.011] [Citation(s) in RCA: 108] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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25
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Sanitization potency of slightly acidic electrolyzed water against pure cultures of Escherichia coli and Staphylococcus aureus, in comparison with that of other food sanitizers. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.11.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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26
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Gündüz GT, Gönül ŞA, Karapınar M. Efficacy of oregano oil in the inactivation of Salmonella typhimurium on lettuce. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.07.016] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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27
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Pangloli P, Hung YC, Beuchat LR, King CH, Zhao ZH. Reduction of Escherichia coli O157:H7 on produce by use of electrolyzed water under simulated food service operation conditions. J Food Prot 2009; 72:1854-61. [PMID: 19777886 DOI: 10.4315/0362-028x-72.9.1854] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Treatment of fresh fruits and vegetables with electrolyzed water (EW) has been shown to kill or reduce foodborne pathogens. We evaluated the efficacy of EW in killing Escherichia coli O157:H7 on iceberg lettuce, cabbage, lemons, and tomatoes by using washing and/or chilling treatments simulating those followed in some food service kitchens. Greatest reduction levels on lettuce were achieved by sequentially washing with 14-A (amperage) acidic EW (AcEW) for 15 or 30 s followed by chilling in 16-A AcEW for 15 min. This procedure reduced the pathogen by 2.8 and 3.0 log CFU per leaf, respectively, whereas washing and chilling with tap water reduced the pathogen by 1.9 and 2.4 log CFU per leaf. Washing cabbage leaves for 15 or 30 s with tap water or 14-A AcEW reduced the pathogen by 2.0 and 3.0 log CFU per leaf and 2.5 to 3.0 log CFU per leaf, respectively. The pathogen was reduced by 4.7 log CFU per lemon by washing with 14-A AcEW and 4.1 and 4.5 log CFU per lemon by washing with tap water for 15 or 30 s. A reduction of 5.3 log CFU per lemon was achieved by washing with 14-A alkaline EW for 15 s prior to washing with 14-A AcEW for 15 s. Washing tomatoes with tap water or 14-A AcEW for 15 s reduced the pathogen by 6.4 and 7.9 log CFU per tomato, respectively. Application of AcEW using procedures mimicking food service operations should help minimize cross-contamination and reduce the risk of E. coli O157:H7 being present on produce at the time of consumption.
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Affiliation(s)
- Philipus Pangloli
- Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA
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Keskinen LA, Burke A, Annous BA. Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157:H7 from lettuce leaves. Int J Food Microbiol 2009; 132:134-40. [PMID: 19428137 DOI: 10.1016/j.ijfoodmicro.2009.04.006] [Citation(s) in RCA: 131] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2008] [Revised: 04/06/2009] [Accepted: 04/10/2009] [Indexed: 11/25/2022]
Abstract
This study compared the efficacy of chlorine (20-200 ppm), acidic electrolyzed water (50 ppm chlorine, pH 2.6), acidified sodium chlorite (20-200 ppm chlorite ion concentration, Sanova), and aqueous chlorine dioxide (20-200 ppm chlorite ion concentration, TriNova) washes in reducing populations of Escherichia coli O157:H7 on artificially inoculated lettuce. Fresh-cut leaves of Romaine or Iceberg lettuce were inoculated by immersion in water containing E. coli O157:H7 (8 log CFU/ml) for 5 min and dried in a salad spinner. Leaves (25 g) were then washed for 2 min, immediately or following 24 h of storage at 4 degrees C. The washing treatments containing chlorite ion concentrations of 100 and 200 ppm were the most effective against E. coli O157:H7 populations on Iceberg lettuce, with log reductions as high as 1.25 log CFU/g and 1.05 log CFU/g for TriNova and Sanova wash treatments, respectively. All other wash treatments resulted in population reductions of less than 1 log CFU/g. Chlorine (200 ppm), TriNova, Sanova, and acidic electrolyzed water were all equally effective against E. coli O157:H7 on Romaine, with log reductions of approximately 1 log CFU/g. The 20 ppm chlorine wash was as effective as the deionized water wash in reducing populations of E. coli O157:H7 on Romaine and Iceberg lettuce. Scanning electron microscopy indicated that E. coli O157:H7 that was incorporated into biofilms or located in damage lettuce tissue remained on the lettuce leaf, while individual cells on undamaged leaf surfaces were more likely to be washed away.
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Affiliation(s)
- Lindsey A Keskinen
- Food Safety Intervention Technologies Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038-8598, United States
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Nei D, Choi JW, Bari ML, Kawasaki S, Kawamoto S, Inatsu Y. Efficacy of Chlorine and Acidified Sodium Chlorite on Microbial Population and Quality Changes of Spinach Leaves. Foodborne Pathog Dis 2009; 6:541-6. [DOI: 10.1089/fpd.2008.0237] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Daisuke Nei
- National Food Research Institute, Tsukuba, Japan
| | - Ji-Weon Choi
- National Horticultural Research Institute (NHRI), Suwon, Korea
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