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Fischer EF, Müller R, Todte M, Taubert A, Hermosilla C. Role of Free-Ranging Synanthropic Egyptian Geese ( Alopochen aegyptiaca) as Natural Host Reservoirs for Salmonella spp. in Germany. Animals (Basel) 2023; 13:3403. [PMID: 37958158 PMCID: PMC10647290 DOI: 10.3390/ani13213403] [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: 10/06/2023] [Revised: 10/28/2023] [Accepted: 10/31/2023] [Indexed: 11/15/2023] Open
Abstract
Salmonella is one of the most common and pathogenic bacteria worldwide, causing severe enteritis in humans and representing a relevant intestinal illness in One Health for young, old and immunosuppressed patients. Various Salmonella serovars have been described to be responsible for human Salmonellosis. Birds represent natural carriers of different zoonotic-relevant Salmonella serovars and Anseriformes can not only transmit Salmonella spp. to humans but also manifest clinical Salmonellosis. In this study, 138 scat samples (n = 138) of free-ranging Egyptian geese (EG; Alopochen aegyptiaca) were collected in Germany, including 83 scat samples from city parks, 30 samples from 14 public swimming pools and 25 fresh caecal samples of dead EG. Collected EG scat samples were examined for the presence of Salmonella spp. according either to the ISO 6579 (2017) norm or to a combination of bacterial pre-enrichment and specific PCR for detection of Salmonella DNA. All 138 analysed EG faecal samples resulted Salmonella-negative. Furthermore, the survival of Salmonella enterica subsp. enterica Serovar Anatum in spiked EG droppings was tested in four different concentrations of chlorinated pool water. In vitro testing demonstrated that S. Anatum-spiked EG droppings were still infectious for up to six hours in chlorinated pool water according to current German regulations for public swimming pools. This study is to be considered as a baseline investigation to clarify the role of synanthropic EG as natural carriers of zoonotic Salmonella in cities; nonetheless, large-scale epidemiological studies, including higher numbers of samples as well as more urban locations, are needed for final conclusions on the occurrence of this intestinal bacteria in neozootic EG.
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Affiliation(s)
- Ella F. Fischer
- Institute of Parasitology, Biomedical Research Center Seltersberg (BFS), Justus Liebig University Giessen, 35392 Giessen, Germany; (A.T.); (C.H.)
- Avicare+, 06366 Köthen, Germany
| | | | | | - Anja Taubert
- Institute of Parasitology, Biomedical Research Center Seltersberg (BFS), Justus Liebig University Giessen, 35392 Giessen, Germany; (A.T.); (C.H.)
| | - Carlos Hermosilla
- Institute of Parasitology, Biomedical Research Center Seltersberg (BFS), Justus Liebig University Giessen, 35392 Giessen, Germany; (A.T.); (C.H.)
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2
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Arienzo A, Gallo V, Tomassetti F, Antonini G. Implication of Sodium Hypochlorite as a Sanitizer in Ready-to-Eat Salad Processing and Advantages of the Use of Alternative Rapid Bacterial Detection Methods. Foods 2023; 12:3021. [PMID: 37628019 PMCID: PMC10453429 DOI: 10.3390/foods12163021] [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: 07/25/2023] [Revised: 08/07/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023] Open
Abstract
The use of disinfection agents in the washing processing of ready-to-eat (RTE) vegetables, especially sodium hypochlorite, is a common industrial practice performed to enhance microbiological quality. However, some studies have reported a restart of bacterial growth and a substantial increase in bacterial load during early storage associated with the use of disinfection agents, which might represent a risk for consumers. We evaluated the effect of sodium hypochlorite on bacterial growth trends during the shelf-life in Lactuca sativa, simulating the industrial procedures for RTE vegetable packaging. Immediately after sodium hypochlorite treatment, an effective abatement of the bacterial load was observed, followed by a restart of growth throughout storage. After 5 days, the bacterial load was close to that reached by the control samples, indicating that the net increase in bacterial load was significantly higher in the treated samples. This might be ascribed to the reduction in competitive microflora and/or to the induction of adaptive responses by resting bacteria, which might select disinfectant-resistant bacteria. These findings elicit some concerns about the actual duration of the shelf-life; products might decrease their microbiological quality earlier during storage, pointing out the need to better clarify the impact of sodium hypochlorite as a sanitizer to closer consider its use in RTE vegetable processing. Furthermore, due to the importance of the rapid estimation of bacterial load and the early detection of foodborne pathogens throughout the food chain, the accuracy of the rapid bacteria detection method, the Micro Biological Survey (MBS), and its effectiveness for microbiological analyses of RTE vegetables were evaluated.
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Grants
- Excellence Department grant National Funding for Centers of Excellence (Science Department 2023-2027, Roma Tre University, MIUR, Articolo 1, Commi 314-337, Legge 232/2016)
- Missione 4 Componente 2, "Dalla ricerca all'impresa, Investimento 1.4 Next Generation EU PNRR Rome Technopole (ECS_00000024), by MUR, PNRR
- Project grant number CUP: F85F21001680009 LazioInnova SpA, IMPLEMENTA4GAMMA
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Affiliation(s)
- Alyexandra Arienzo
- National Institute of Biostructures and Biosystems (INBB), Viale delle Medaglie d’Oro 305, 00136 Rome, Italy;
| | - Valentina Gallo
- Department of Science, Roma Tre University, Viale Guglielmo Marconi 446, 00146 Rome, Italy; (V.G.); (F.T.)
| | - Federica Tomassetti
- Department of Science, Roma Tre University, Viale Guglielmo Marconi 446, 00146 Rome, Italy; (V.G.); (F.T.)
| | - Giovanni Antonini
- National Institute of Biostructures and Biosystems (INBB), Viale delle Medaglie d’Oro 305, 00136 Rome, Italy;
- Department of Science, Roma Tre University, Viale Guglielmo Marconi 446, 00146 Rome, Italy; (V.G.); (F.T.)
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3
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Cuggino SG, Posada-Izquierdo G, Bascón Villegas I, Theumer MG, Pérez-Rodríguez F. Effects of chlorine and peroxyacetic acid wash treatments on growth kinetics of Salmonella in fresh-cut lettuce. Food Res Int 2023; 167:112451. [PMID: 37087200 DOI: 10.1016/j.foodres.2022.112451] [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: 09/16/2022] [Revised: 12/30/2022] [Accepted: 12/31/2022] [Indexed: 01/27/2023]
Abstract
Fresh-cut produces are often consumed uncooked, thus proper sanitation is essential for preventing cross contamination. The reduction and subsequent growth of Salmonella enterica sv Thompson were studied in pre-cut iceberg lettuce washed with simulated wash water (SWW), sodium hypochlorite (SH, free chlorine 25 mg/L), and peroxyacetic acid (PAA, 80 mg/L) and stored for 9 days under modified atmosphere at 9, 13, and 18 °C. Differences in reduction between SH and PAA were non-existent. Overall, visual quality, dehydration, leaf edge and superficial browning and aroma during storage at 9 °C were similar among treatments, but negative effects increased with temperature. These results demonstrated that PAA can be used as an effective alternative to chlorine for the disinfection of Salmonella spp. in fresh-cut lettuce. The growth of Salmonella enterica sv Thompson was successfully described with the Baranyi and Roberts growth model in the studied storage temperature range, and after treatment with SWW, chlorine, and PAA. Subsequently, predictive secondary models were used to describe the relationship between growth rates and temperature based on the models' family described by Bělehrádek. Interestingly, the exposure to disinfectants biased growth kinetics of Salmonella during storage. Below 12 °C, growth rates in lettuce treated with disinfectant (0.010-0.011 log CFU/h at 9 °C) were lower than those in lettuce washed with water (0.016 log CFU/h at 9 °C); whereas at higher temperatures, the effect was the opposite. Thus, in this case, the growth rate values registered at 18 °C for lettuce treated with disinfectant were 0.048-0.054 log CFU/h compared to a value of 0.038 log CFU/h for lettuce treated with only water. The data and models developed in this study will be crucial to describing the wash-related dynamics of Salmonella in a risk assessment framework applied to fresh-cut produce, providing more complete and accurate risk estimates.
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Affiliation(s)
- Sofia Griselda Cuggino
- Departamento de Fundamentación Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba X5000HUA, Argentina
| | - Guiomar Posada-Izquierdo
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain.
| | - Isabel Bascón Villegas
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain
| | - Martin Gustavo Theumer
- Departamento de Bioquímica Clínica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Córdoba X5000HUA, Argentina; Consejo Nacional de Investigaciones Científicas Y Técnicas (CONICET), Centro de investigaciones en bioquímica clínica e inmunología (CIBICI), Córdoba, Argentina
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain
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Cross contamination of Escherichia coli O157:H7 in fresh-cut leafy vegetables: Derivation of a food safety objective and other risk management metrics. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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5
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Camfield E, Bowman A, Choi J, Gwinn K, Labbe N, Rajan K, Ownley B, Moustaid-Moussa N, D'Souza DH. Switchgrass extractives to mitigate Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium contamination of romaine lettuce at pre- and postharvest. J Food Sci 2022; 87:3620-3631. [PMID: 35836257 DOI: 10.1111/1750-3841.16249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 06/17/2022] [Accepted: 06/23/2022] [Indexed: 11/27/2022]
Abstract
The antimicrobial potential of switchgrass extractives (SE) was evaluated on cut lettuce leaves and romaine lettuce in planta, using rifampicin-resistant Escherichia coli O157:H7 and Salmonella Typhimurium strain LT2 as model pathogens. Cut lettuce leaves were swabbed with E. coli O157:H7 or S. Typhimurium followed by surface treatment with 0.8% SE, 0.6% sodium hypochlorite, or water for 1 to 45 min. For in planta studies, SE was swabbed on demarcated leaf surfaces either prior to or after inoculation of greenhouse-grown lettuce with E. coli O157:H7 or S. Typhimurium; the leaf samples were collected after 0, 24, and 48 h of treatment. Bacteria from inoculated leaves were enumerated on tryptic soy agar plates (and also on MacConkey's and XLT4 agar plates), and the recovered counts were statistically analyzed. Cut lettuce leaves showed E. coli O157:H7 reduction between 3.25 and 6.17 log CFU/leaf, whereas S. Typhimurium reductions were between 2.94 log CFU/leaf and 5.47 log CFU/leaf depending on the SE treatment durations, from initial levels of ∼7 log CFU/leaf. SE treatment of lettuce in planta, before bacterial inoculation, reduced E. coli O157:H7 and S. Typhimurium populations by 1.88 and 2.49 log CFU after 24 h and 3 h, respectively. However, SE treatment after bacterial inoculation of lettuce plants decreased E. coli O157:H7 populations by 3.04 log CFU (after 0 h) with negligible reduction of S. Typhimurium populations. Our findings demonstrate the potential of SE as a plant-based method for decontaminating E. coli O157:H7 on lettuce during pre- and postharvest stages in hurdle approaches.
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Affiliation(s)
- Emily Camfield
- Food Science, University of Tennessee, Knoxville, Tennessee, USA
| | - Alex Bowman
- Food Science, University of Tennessee, Knoxville, Tennessee, USA
| | - Joseph Choi
- Food Science, University of Tennessee, Knoxville, Tennessee, USA
| | - Kimberly Gwinn
- Entomology and Plant Pathology, University of Tennessee, Knoxville, Tennessee, USA
| | - Nicole Labbe
- Center for Renewable Carbon, University of Tennessee, Knoxville, Tennessee, USA
| | - Kalavathy Rajan
- Center for Renewable Carbon, University of Tennessee, Knoxville, Tennessee, USA
| | - Bonnie Ownley
- Entomology and Plant Pathology, University of Tennessee, Knoxville, Tennessee, USA
| | - Naima Moustaid-Moussa
- Department of Nutritional Sciences and Obesity Research Institute, Texas Tech University, Lubbock, Texas, USA
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6
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Pahariya P, Fisher DJ, Choudhary R. Comparative analyses of sanitizing solutions on microbial reduction and quality of leafy greens. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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7
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Microbes in Our Food, an Ongoing Problem with New Solutions. Antibiotics (Basel) 2020; 9:antibiotics9090584. [PMID: 32911606 PMCID: PMC7559893 DOI: 10.3390/antibiotics9090584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/03/2020] [Accepted: 09/07/2020] [Indexed: 11/17/2022] Open
Abstract
Despite an increasing number of techniques that are designed to mitigate microbial contamination of food and the resulting food borne disease outbreaks, the United States and many other countries across the world continue to experience impressive numbers of such outbreaks. Microbial contamination can occur during activities that take place in the pre-harvest environment or in the processing facility post-harvest. Current treatments of food that are aimed at reducing bacterial numbers may be only partially effective because of the development of bacterial resistance, the formation of bacterial biofilms, and inactivation of the treatment compound by the food products themselves. This Special Issue will include basic research approaches that are aimed at enhancing our understanding of how contamination occurs throughout the food processing chain, as well as more immediate and applied approaches to the development and use of novel anti-microbials to combat microbes in food. Novel techniques that aim to evaluate the efficacy of novel anti-microbials are included. Overall, we present a broad spectrum of novel approaches to reduce microbial contamination on food at all stages of production.
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8
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Karaca H, Velioglu YS. Effects of ozone and chlorine washes and subsequent cold storage on microbiological quality and shelf life of fresh parsley leaves. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109421] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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9
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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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10
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Cuggino SG, Bascón-Villegas I, Rincón F, Pérez MA, Posada-Izquierdo G, Marugán J, Pablos Carro C, Pérez-Rodríguez F. Modelling the combined effect of chlorine, benzyl isothiocyanate, exposure time and cut size on the reduction of Salmonella in fresh-cut lettuce during washing process. Food Microbiol 2020; 86:103346. [PMID: 31703876 DOI: 10.1016/j.fm.2019.103346] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Revised: 09/29/2019] [Accepted: 10/04/2019] [Indexed: 02/08/2023]
Abstract
This work aimed to study the effect of the combination of Sodium hypochlorite, the most used disinfectant by the vegetable industry, with a natural antimicrobial, benzyl-isothiocyanate (BITC), considering cutting surface and contact time, on the reduction of Salmonella in fresh-cut produce in washing operations under typical industrial conditions. Overall, the combinations of disinfectant and process parameters resulted in a mean reduction of Salmonella of 2.5 log CFU/g. According to statistical analysis, free chlorine and BITC concentrations, contact time and cut size exerted a significant effect on the Salmonella reduction (p ≤ 0.05). The optimum combination of process parameter values yielding the highest Salmonella reduction was a lettuce cut size of 15 cm2 washed for 110 s in industrial water containing 160 mg/L free chlorine and 40 mg/L BITC. A predictive model was also derived, which, as illustrated, could be applied to optimize industrial disinfection and develop probabilistic Exposure Assessments considering the effect of washing process parameters on the levels of Salmonella contamination in leafy green products. The present study demonstrated the efficacy of chlorine to reduce Salmonella populations in fresh-cut lettuce while highlighting the importance of controlling the washing process parameters, such as, contact time, cut size and concentration of the disinfectant to increase disinfectant efficacy and improve food safety.
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Affiliation(s)
- Sofia Griselda Cuggino
- Facultad de Ciencias Agropecuarias, Ing. Agr. Felix Aldo Marrone 746, Campus Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Isabel Bascón-Villegas
- Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Córdoba, Spain
| | - Francisco Rincón
- Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Córdoba, Spain
| | - Maria Alejandra Pérez
- Facultad de Ciencias Agropecuarias, Ing. Agr. Felix Aldo Marrone 746, Campus Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Guiomar Posada-Izquierdo
- Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Córdoba, Spain
| | - Javier Marugán
- Department of Chemical and Environmental Technology, ESCET, Universidad Rey Juan Carlos, C/ Tulipán S/n, 28933, Móstoles, Madrid, Spain
| | - Cristina Pablos Carro
- Department of Chemical and Environmental Technology, ESCET, Universidad Rey Juan Carlos, C/ Tulipán S/n, 28933, Móstoles, Madrid, Spain
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Córdoba, Spain.
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11
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Pietrysiak E, Smith S, Ganjyal GM. Food Safety Interventions to Control
Listeria monocytogenes
in the Fresh Apple Packing Industry: A Review. Compr Rev Food Sci Food Saf 2019; 18:1705-1726. [DOI: 10.1111/1541-4337.12496] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2019] [Revised: 05/13/2019] [Accepted: 07/29/2019] [Indexed: 12/29/2022]
Affiliation(s)
- Ewa Pietrysiak
- School of Food Science Washington State Univ. P.O. Box 646376 Pullman WA 99164‐6376 U.S.A
| | - Stephanie Smith
- School of Food Science Washington State Univ. P.O. Box 646376 Pullman WA 99164‐6376 U.S.A
| | - Girish M Ganjyal
- School of Food Science Washington State Univ. P.O. Box 646376 Pullman WA 99164‐6376 U.S.A
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12
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Zhang X, Niu YD, Nan Y, Stanford K, Holley R, McAllister T, Narváez-Bravo C. SalmoFresh™ effectiveness in controlling Salmonella on romaine lettuce, mung bean sprouts and seeds. Int J Food Microbiol 2019; 305:108250. [PMID: 31226567 DOI: 10.1016/j.ijfoodmicro.2019.108250] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 05/31/2019] [Accepted: 06/10/2019] [Indexed: 12/01/2022]
Abstract
The purpose of this study was to determine the effectiveness of a commercial Salmonella bacteriophage mixture (SalmoFresh™ 6-phage strains) and to compare its effectiveness with a chlorinated water treatment to reduce Salmonella on produce and seeds at different temperatures and storage times. Two sets of experiments were designed to test phage and chlorinated water effectiveness on produce at 2, 10 and 25 °C at different storage times (1, 24, 48 and 72 h). First, SalmoFresh™ was applied to the surface of lettuce, mung bean sprouts and mung bean seeds that were spot-inoculated with a five Salmonella strain mixture (Newport, Braenderup, Typhimurium, Kentucky, and Heidelberg, 105 CFU/mL) by spraying phages onto lettuce (n = 48 pieces, 3×3 cm2 per treatment) and sprouts (n = 48 pieces per treatment). A second set of experiments (scaled-up) consisted in the application of phages by immersion to Salmonella adulterated lettuce (600 g), 300 g sprouts (300 g) or mung bean seeds (30 g) in a phage cocktail (108 PFU/mL) for 15 min (lettuce and sprouts) or 1 h (seeds). Another group of samples was washed with chlorinated water and yet another group was treated with a combination of chlorinated water followed by phage cocktail. Each experiment was repeated three times by quadruplicates. After the treatments for spot-inoculated and scaled-up experiments, lettuce and sprouts were separated into different lots (10 g/lot) and stored at 2, 10 and 25 °C; Salmonella was enumerated after 1, 24, 48 and 72 h. Adulterated phage-treated seeds were packaged and stored dry at 25 °C. Salmonella was enumerated after 72 h of storage. Groups of phage treated mung bean seeds (720 g) were germinated, and the reduction in Salmonella determined. Results of microplate virulence assays indicated that SalmoFresh™ reduced (P = 0.007) Salmonella by an average of 5.34 logs CFU/mL after 5 h at 25 °C. Spraying SalmoFresh™ onto lettuce and sprouts reduced Salmonella by 0.76 and 0.83 log10 CFU/g, respectively (P < 0.01). Immersion of produce in a phage solution was better at killing Salmonella P < 0.05) than spraying it onto the surface, reducing Salmonella by 2.43 and 2.16 log10 CFU/g on lettuce and sprouts, respectively. SalmoFresh™ was an effective biocontrol intervention to reduce Salmonella on lettuce and sprouts. On seeds, although a reduction was observed, Salmonella was able to grow exponentially during germination; therefore, the phage cocktail was not effective on mung bean seeds or sprouts obtained from adulterated seeds. The combination of hurdles, chlorination fallowed by the phage cocktail was the most effective treatment to reduce Salmonella on lettuce and sprouts.
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Affiliation(s)
- Xuan Zhang
- University of Manitoba, Winnipeg, Canada
| | | | - Yuchen Nan
- University of Manitoba, Winnipeg, Canada
| | - Kim Stanford
- Alberta Agriculture and Forestry, Lethbridge, Canada
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Chen H, Zhang Y, Zhong Q. Potential of acidified sodium benzoate as an alternative wash solution of cherry tomatoes: Changes of quality, background microbes, and inoculated pathogens during storage at 4 and 21°C post-washing. Food Microbiol 2019; 82:111-118. [DOI: 10.1016/j.fm.2019.01.013] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 01/22/2019] [Accepted: 01/23/2019] [Indexed: 10/27/2022]
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14
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Chen H, Zhong Q. Antibacterial activity of acidified sodium benzoate against Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in tryptic soy broth and on cherry tomatoes. Int J Food Microbiol 2018; 274:38-44. [PMID: 29597137 DOI: 10.1016/j.ijfoodmicro.2018.03.017] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Revised: 02/12/2018] [Accepted: 03/20/2018] [Indexed: 10/17/2022]
Abstract
Concerns about undesirable by-products from chlorine sanitation of fresh produce and the limited efficacy with the presence of organic matter, have led to studies on alternative washing solutions. The aim of this study was to evaluate the antibacterial activities of acidified sodium benzoate (NaB) solutions against Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes in growth medium and on cherry tomatoes. Experimentally, the minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs, >3 Log reduction) of NaB against E. coli O157:H7 ATCC 43895, S. Enteritidis, and L. monocytogenes Scott A were determined at pH 7.0-4.0 using micro-broth dilution method and agar plating method, respectively. The reduction of the three bacteria in tryptic soy broth (TSB) by 500 and 1000 ppm NaB at pH 2.0, 2.5 and 3.0 for 30 min at 21 °C was compared. Residual bacterial cocktails inoculated on cherry tomatoes were determined after soaking in 3000 ppm NaB solution adjusted to pH 2.0 for 3 min at 21 °C. Results showed that the MBC of NaB reduced from >10,000 ppm at pH 7.0 to 1000 ppm at pH 4.0 and was identical for the three bacteria. The log reduction of bacteria in TSB indicated that 1000 ppm NaB at pH 2.0 was the most effective in killing the three pathogens. The respective reduction of E. coli O157:H7 and S. enterica cocktails inoculated on cherry tomatoes immersed in 3000 ppm NaB (pH 2.0) at 21 °C for 3 min was 4.99 ± 0.57 and 4.08 ± 0.65 log CFU/g, which was significantly higher (p < 0.05) than the treatments of 200 ppm free chlorine at pH 6.5. Conversely, the reduction of L. monocytogenes on tomatoes by 3000 ppm NaB (4.88 ± 0.73 log CFU/g) was similar (p > 0.05) to 200 ppm chlorine. Furthermore, the reduction of bacterial cocktails on tomatoes by 3000 ppm NaB at pH 2.0 was not affected after adding 1% tomato puree, and bacteria were not detected in NaB washing solutions with and without 1% tomato puree and on following un-inoculated tomatoes. This study showed that acidified NaB solution may be used as an alternative post-harvest wash of produce.
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Affiliation(s)
- Huaiqiong Chen
- Department of Food Science, University of Tennessee, Knoxville, TN, USA
| | - Qixin Zhong
- Department of Food Science, University of Tennessee, Knoxville, TN, USA.
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15
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Teng Z, Luo Y, Alborzi S, Zhou B, Chen L, Zhang J, Zhang B, Millner P, Wang Q. Investigation on chlorine-based sanitization under stabilized conditions in the presence of organic load. Int J Food Microbiol 2018; 266:150-157. [PMID: 29216555 DOI: 10.1016/j.ijfoodmicro.2017.11.027] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2017] [Revised: 11/28/2017] [Accepted: 11/30/2017] [Indexed: 10/18/2022]
Abstract
Chlorine, the most commonly used sanitizer for fresh produce washing, has constantly shown inferior sanitizing efficacy in the presence of organic load. Conventionally this is attributed indirectly to the rapid chlorine depletion by organics leading to fluctuating free chlorine (FC) contents. However, little is known on whether organic load affects the sanitization process directly at well-maintained FC levels. Hereby, a sustained chlorine decay approach was employed to study the inactivation of Escherichia coli O157:H7 under stabilized washing conditions. Chlorine solution was first incubated with organic load for up to 4h, modeling the chlorination in produce washing lines. The FC level was then stabilized at five targeted values for sanitization study. Our study showed decreased sanitizing efficacy as the organic load increased. At 5s residence time and pH6.5, a minimum of 0.5 and 7.5mg/L FC were needed to achieve a 5 log reduction at 0 and 900mg/L chemical oxygen demand (COD), respectively. The decrease was more pronounced at lower FC, higher COD, higher pH, and shorter residence time values. The organics-associated interference with FC measurement and disruption of chlorine/bacteria interaction, together with the chlorine demand of concentrated inoculum per se, collectively resulted in inadequate sanitization. Finally, our results were compared with existing studies conducted under dynamic conditions in the context of different experimental settings. This study provided a feasible method for studying the bacteria/sanitizer interaction while ruling out the confounding effect from fluctuating FC levels, and it indicated the direct, negative impact of organic load.
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Affiliation(s)
- Zi Teng
- Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742, United States
| | - Yaguang Luo
- The Environmental Microbial and Food Safety Lab, Agricultural Research Service, The United States Department of Agriculture, Beltsville, MD 20705, United States
| | - Solmaz Alborzi
- Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742, United States
| | - Bin Zhou
- The Environmental Microbial and Food Safety Lab, Agricultural Research Service, The United States Department of Agriculture, Beltsville, MD 20705, United States
| | - Lin Chen
- Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742, United States
| | - Jinglin Zhang
- Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742, United States
| | - Boce Zhang
- The Environmental Microbial and Food Safety Lab, Agricultural Research Service, The United States Department of Agriculture, Beltsville, MD 20705, United States
| | - Patricia Millner
- The Environmental Microbial and Food Safety Lab, Agricultural Research Service, The United States Department of Agriculture, Beltsville, MD 20705, United States
| | - Qin Wang
- Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742, United States.
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16
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Inatsu Y, Weerakkody K, Bari ML, Hosotani Y, Nakamura N, Kawasaki S. The efficacy of combined (NaClO and organic acids) washing treatments in controlling Escherichia coli O157:H7, Listeria monocytogenes and spoilage bacteria on shredded cabbage and bean sprout. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.042] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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17
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Efficacy of Decontaminating Agents for Raw Vegetable Consumption and Sensory Screening. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2017. [DOI: 10.22207/jpam.11.3.34] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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18
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Li K, Weidhaas J, Lemonakis L, Khouryieh H, Stone M, Jones L, Shen C. Microbiological quality and safety of fresh produce in West Virginia and Kentucky farmers’ markets and validation of a post-harvest washing practice with antimicrobials to inactivate Salmonella and Listeria monocytogenes. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.03.031] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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19
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Goda H, Yamaoka H, Nakayama-Imaohji H, Kawata H, Horiuchi I, Fujita Y, Nagao T, Tada A, Terada A, Kuwahara T. Microbicidal effects of weakly acidified chlorous acid water against feline calicivirus and Clostridium difficile spores under protein-rich conditions. PLoS One 2017; 12:e0176718. [PMID: 28472060 PMCID: PMC5417504 DOI: 10.1371/journal.pone.0176718] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2016] [Accepted: 04/15/2017] [Indexed: 11/19/2022] Open
Abstract
Sanitation of environmental surfaces with chlorine based-disinfectants is a principal measure to control outbreaks of norovirus or Clostridium difficile. The microbicidal activity of chlorine-based disinfectants depends on the free available chlorine (FAC), but their oxidative potential is rapidly eliminated by organic matter. In this study, the microbicidal activities of weakly acidified chlorous acid water (WACAW) and sodium hypochlorite solution (NaClO) against feline calcivirus (FCV) and C. difficile spores were compared in protein-rich conditions. WACAW inactivated FCV and C. difficile spores better than NaClO under all experimental conditions used in this study. WACAW above 100 ppm FAC decreased FCV >4 log10 within 30 sec in the presence of 0.5% each of bovine serum albumin (BSA), polypeptone or meat extract. Even in the presence of 5% BSA, WACAW at 600 ppm FAC reduced FCV >4 log10 within 30 sec. Polypeptone inhibited the virucidal activity of WACAW against FCV more so than BSA or meat extract. WACAW at 200 ppm FAC decreased C. difficile spores >3 log10 within 1 min in the presence of 0.5% polypeptone. The microbicidal activity of NaClO was extensively diminished in the presence of organic matter. WACAW recovered its FAC to the initial level after partial neutralization by sodium thiosulfate, while no restoration of the FAC was observed in NaClO. These results indicate that WACAW is relatively stable under organic matter-rich conditions and therefore may be useful for treating environmental surfaces contaminated by human excretions.
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Affiliation(s)
- Hisataka Goda
- Honbu Sankei Co. Ltd., 2-2-53 Shiromi, Chuou-ku, Osaka, Japan
| | - Hitoshi Yamaoka
- Honbu Sankei Co. Ltd., 2-2-53 Shiromi, Chuou-ku, Osaka, Japan
- Department of Microbiology, Faculty of Medicine, Kagawa University, 1750–1 Miki, Kagawa, Japan
| | | | - Hiroyuki Kawata
- Honbu Sankei Co. Ltd., 2-2-53 Shiromi, Chuou-ku, Osaka, Japan
| | | | - Yatsuka Fujita
- Honbu Sankei Co. Ltd., 2-2-53 Shiromi, Chuou-ku, Osaka, Japan
| | - Tamiko Nagao
- Faculty of Nursing, Shikoku University, Furukawa, Ojin-cho, Tokushima, Japan
| | - Ayano Tada
- Department of Microbiology, Faculty of Medicine, Kagawa University, 1750–1 Miki, Kagawa, Japan
| | - Atsushi Terada
- Department of Veterinary Medicine, Nihon University, Kameino, Fujisawa, Japan
| | - Tomomi Kuwahara
- Department of Microbiology, Faculty of Medicine, Kagawa University, 1750–1 Miki, Kagawa, Japan
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20
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Jacobson AP, Wang H, Gill VS, Duvall R, Arce G, Chirtel S, Hammack TS. Relative effectiveness of selected preenrichment media for the detection of Salmonella from leafy green produce and herbs. Food Microbiol 2017; 63:123-128. [PMID: 28040159 DOI: 10.1016/j.fm.2016.11.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2015] [Revised: 10/17/2016] [Accepted: 11/11/2016] [Indexed: 11/16/2022]
Abstract
Four buffered preenrichment media (BAX® System MP Media (BAX)), Universal Preenrichment Broth (UPB), modified Buffered Peptone Water (mBPW), and Buffered Peptone Water (BPW)) were compared with lactose broth (LB) in the Bacteriological Analytical Manual's (BAM) Salmonella culture method for the analysis of 9 leafy green produce and herb types. Artificially contaminated test portions were pre-enriched in each medium and the results were analyzed statistically using Fisher's Exact 2-tailed F test (p < 0.05) with pairwise comparisons. There was no difference in recovery of Salmonella from curly parsley and basil among the five media (p > 0.05). UPB was consistently among the most effective media for recovery of Salmonella from the nine produce types; however, S. Typhimurium and S. Newport were isolated from cabbage more frequently with mBPW than with UPB (p < 0.05). Comparisons of the results among the preenrichment media from all experimental trials, with leafy green produce and herbs, demonstrate that Salmonella is more effectively detected and isolated using buffered enrichments than with the currently recommended LB (p < 0.05). There were no significant differences among the buffered preenrichments for the detection of Salmonella-positive test portions of the produce tested (BAX (160 Salmonella-positive test portions/480 test portions), UPB (176/480), mBPW (184/480), BPW (169/480), LB (128/480))(p > 0.05).
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Affiliation(s)
- Andrew P Jacobson
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Dr., College Park, MD 20740, USA.
| | - Hua Wang
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Dr., College Park, MD 20740, USA
| | - Vikas S Gill
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Dr., College Park, MD 20740, USA.
| | - Robert Duvall
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Dr., College Park, MD 20740, USA
| | - Gabriela Arce
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Dr., College Park, MD 20740, USA.
| | - Stuart Chirtel
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Dr., College Park, MD 20740, USA
| | - Thomas S Hammack
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Dr., College Park, MD 20740, USA
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21
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Kim NH, Cho TJ, Rhee MS. Current Interventions for Controlling Pathogenic Escherichia coli. ADVANCES IN APPLIED MICROBIOLOGY 2017; 100:1-47. [PMID: 28732552 DOI: 10.1016/bs.aambs.2017.02.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
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.
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Affiliation(s)
- Nam Hee Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Tae Jin Cho
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Min Suk Rhee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
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22
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Taguchi M, Kanki M, Yamaguchi Y, Inamura H, Koganei Y, Sano T, Nakamura H, Asakura H. Prevalence of Listeria monocytogenes in Retail Lightly Pickled Vegetables and Its Successful Control at Processing Plants. J Food Prot 2017; 80:467-475. [PMID: 28207308 DOI: 10.4315/0362-028x.jfp-16-062] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Incidences of food poisoning traced to nonanimal food products have been increasingly reported. One of these was a recent large outbreak of Shiga toxin-producing Escherichia coli (STEC) O157 infection from the consumption of lightly pickled vegetables, indicating the necessity of imposing hygienic controls during manufacturing. However, little is known about the bacterial contamination levels in these minimally processed vegetables. Here we examined the prevalence of STEC, Salmonella spp., and Listeria monocytogenes in 100 lightly pickled vegetable products manufactured at 55 processing factories. Simultaneously, we also performed quantitative measurements of representative indicator bacteria (total viable counts, coliform counts, and β-glucuronidase-producing E. coli counts). STEC and Salmonella spp. were not detected in any of the samples; L. monocytogenes was detected in 12 samples manufactured at five of the factories. Microbiological surveillance at two factories (two surveys at factory A and three surveys at factory B) between June 2014 and January 2015 determined that the areas predominantly contaminated with L. monocytogenes included the refrigerators and packaging rooms. Genotyping provided further evidence that the contaminants found in these areas were linked to those found in the final products. Taken together, we demonstrated the prevalence of L. monocytogenes in lightly pickled vegetables sold at the retail level. Microbiological surveillance at the manufacturing factories further clarified the sources of the contamination in the retail products. These data indicate the necessity of implementing adequate monitoring programs to minimize health risks attributable to the consumption of these minimally processed vegetables.
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Affiliation(s)
- Masumi Taguchi
- Division of Bacteriology, Osaka Prefectural Institute of Public Health, Nakamichi 1-3-69, Higashinari-Ku, Osaka 537-0025, Japan
| | - Masashi Kanki
- Division of Bacteriology, Osaka Prefectural Institute of Public Health, Nakamichi 1-3-69, Higashinari-Ku, Osaka 537-0025, Japan
| | - Yuko Yamaguchi
- Izumisano Public Health Center, Kamikawaraya 583-1, Izumisano, Osaka 598-0001, Japan
| | - Hideichi Inamura
- Izumisano Public Health Center, Kamikawaraya 583-1, Izumisano, Osaka 598-0001, Japan
| | - Yosuke Koganei
- Kishiwada Public Health Center, Nodamachi 3-13-1, Kishiwada, Osaka 596-0076, Japan
| | - Tetsuya Sano
- Food Safety Promotion Office, Environment Health Division, Department of Health Care and Welfare, Shiga Prefecture, Gotenham 13-45, Otsu, Shiga 520-0834, Japan
| | - Hiromi Nakamura
- Department of Microbiology, Osaka City Institute of Public Health and Environmental Sciences, Tojo-cho 8-34, Tennoji-ku, Osaka 543-0026, Japan
| | - Hiroshi Asakura
- Division of Biomedical Food Research, National Institute of Health Sciences, Kamiyoga 1-18-1, Setagaya-ku, Tokyo 158-8501, Japan
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23
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Li H, Ren Y, Hao J, Liu H. Dual effects of acidic electrolyzed water treatments on the microbial reduction and control of enzymatic browning for fresh-cut lotus root. J Food Saf 2017. [DOI: 10.1111/jfs.12333] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Huiying Li
- College of Bio Science and Engineering; Hebei University of Science and Technology; Shijiazhuang Hebei 050018 P. R. China
| | - Yuanyuan Ren
- College of Bio Science and Engineering; Hebei University of Science and Technology; Shijiazhuang Hebei 050018 P. R. China
| | - Jianxiong Hao
- College of Bio Science and Engineering; Hebei University of Science and Technology; Shijiazhuang Hebei 050018 P. R. China
| | - Haijie Liu
- College of Food Science and Nutritional Engineering; China Agricultural University; Haidian Beijing 100083 P. R. China
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24
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Zhang QQ, Ye KP, Juneja VK, Xu X. Response surface model for the reduction of Salmonella
biofilm on stainless steel with lactic acid, ethanol, and chlorine as controlling factors. J Food Saf 2017. [DOI: 10.1111/jfs.12332] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Qiu Qin Zhang
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing Agricultural University; Nanjing 210095 China
| | - Ke Ping Ye
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Vijay K. Juneja
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing Agricultural University; Nanjing 210095 China
| | - Xinglian Xu
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
- U.S. Department of Agriculture; Eastern Regional Research Center Agricultural Research Service; 600 East Mermaid Lane Wyndmoor Pennsylvania 19038 USA
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25
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Pang H, Lambertini E, Buchanan RL, Schaffner DW, Pradhan AK. Quantitative Microbial Risk Assessment for Escherichia coli O157:H7 in Fresh-Cut Lettuce. J Food Prot 2017; 80:302-311. [PMID: 28221978 DOI: 10.4315/0362-028x.jfp-16-246] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Leafy green vegetables, including lettuce, are recognized as potential vehicles for foodborne pathogens such as Escherichia coli O157:H7. Fresh-cut lettuce is potentially at high risk of causing foodborne illnesses, as it is generally consumed without cooking. Quantitative microbial risk assessments (QMRAs) are gaining more attention as an effective tool to assess and control potential risks associated with foodborne pathogens. This study developed a QMRA model for E. coli O157:H7 in fresh-cut lettuce and evaluated the effects of different potential intervention strategies on the reduction of public health risks. The fresh-cut lettuce production and supply chain was modeled from field production, with both irrigation water and soil as initial contamination sources, to consumption at home. The baseline model (with no interventions) predicted a mean probability of 1 illness per 10 million servings and a mean of 2,160 illness cases per year in the United States. All intervention strategies evaluated (chlorine, ultrasound and organic acid, irradiation, bacteriophage, and consumer washing) significantly reduced the estimated mean number of illness cases when compared with the baseline model prediction (from 11.4- to 17.9-fold reduction). Sensitivity analyses indicated that retail and home storage temperature were the most important factors affecting the predicted number of illness cases. The developed QMRA model provided a framework for estimating risk associated with consumption of E. coli O157:H7-contaminated fresh-cut lettuce and can guide the evaluation and development of intervention strategies aimed at reducing such risk.
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Affiliation(s)
- Hao Pang
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, 20742
| | - Elisabetta Lambertini
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, 20742
- Center for Food Safety and Security Systems, University of Maryland, College Park, Maryland, 20742
| | - Robert L Buchanan
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, 20742
- Center for Food Safety and Security Systems, University of Maryland, College Park, Maryland, 20742
| | - Donald W Schaffner
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, USA
| | - Abani K Pradhan
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, 20742
- Center for Food Safety and Security Systems, University of Maryland, College Park, Maryland, 20742
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26
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Maffei DF, Sant'Ana AS, Monteiro G, Schaffner DW, Franco BDGM. Assessing the effect of sodium dichloroisocyanurate concentration on transfer of Salmonella enterica serotype Typhimurium in wash water for production of minimally processed iceberg lettuce (Lactuca sativa L.). Lett Appl Microbiol 2016; 62:444-51. [PMID: 27105015 DOI: 10.1111/lam.12577] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2015] [Revised: 04/04/2016] [Accepted: 04/18/2016] [Indexed: 11/26/2022]
Abstract
UNLABELLED This study evaluated the impact of sodium dichloroisocyanurate (5, 10, 20, 30, 40, 50 and 250 mg l(-1) ) in wash water on transfer of Salmonella Typhimurium from contaminated lettuce to wash water and then to other noncontaminated lettuces washed sequentially in the same water. Experiments were designed mimicking the conditions commonly seen in minimally processed vegetable (MPV) processing plants in Brazil. The scenarios were as follows: (1) Washing one inoculated lettuce portion in nonchlorinated water, followed by washing 10 noninoculated portions sequentially. (2) Washing one inoculated lettuce portion in chlorinated water followed by washing five noninoculated portions sequentially. (3) Washing five inoculated lettuce portions in chlorinated water sequentially, followed by washing five noninoculated portions sequentially. (4) Washing five noninoculated lettuce portions in chlorinated water sequentially, followed by washing five inoculated portions sequentially and then by washing five noninoculated portions sequentially in the same water. Salm. Typhimurium transfer from inoculated lettuce to wash water and further dissemination to noninoculated lettuces occurred when nonchlorinated water was used (scenario 1). When chlorinated water was used (scenarios 2, 3 and 4), no measurable Salm. Typhimurium transfer occurred if the sanitizer was ≥10 mg l(-1) . Use of sanitizers in correct concentrations is important to minimize the risk of microbial transfer during MPV washing. SIGNIFICANCE AND IMPACT OF THE STUDY In this study, the impact of sodium dichloroisocyanurate in the wash water on transfer of Salmonella Typhimurium from inoculated lettuce to wash water and then to other noninoculated lettuces washed sequentially in the same water was evaluated. The use of chlorinated water, at concentration above 10 mg l(-1) , effectively prevented Salm. Typhimurium transfer under several different washing scenarios. Conversely, when nonchlorinated water was used, Salm. Typhimurium transfer occurred in up to at least 10 noninoculated batches of lettuce washed sequentially in the same water.
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Affiliation(s)
- D F Maffei
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Food Research Center, University of Sao Paulo, Sao Paulo, Brazil
| | - A S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - G Monteiro
- Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, Brazil
| | - D W Schaffner
- Department of Food Science, School of Biological and Environmental Sciences, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA
| | - B D G M Franco
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Food Research Center, University of Sao Paulo, Sao Paulo, Brazil
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27
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Poimenidou SV, Bikouli VC, Gardeli C, Mitsi C, Tarantilis PA, Nychas GJ, Skandamis PN. Effect of single or combined chemical and natural antimicrobial interventions on Escherichia coli O157:H7, total microbiota and color of packaged spinach and lettuce. Int J Food Microbiol 2016; 220:6-18. [PMID: 26773252 DOI: 10.1016/j.ijfoodmicro.2015.12.013] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2015] [Revised: 12/10/2015] [Accepted: 12/30/2015] [Indexed: 11/22/2022]
Abstract
Aqueous extract of Origanum vulgare (oregano), sodium hypochlorite (60 and 300 ppm of free chlorine), Citrox® (containing citric acid and phenolic compounds [bioflavonoids] as active ingredients), vinegar, lactic acid, and double combinations of Citrox, lactic acid and oregano were evaluated against Escherichia coli O157:H7 and total mesophilic microbiota on fresh-cut spinach and lettuce and for their impact on color of treated vegetables. Spinach and lettuce leaves were inoculated with E. coli O157:H7 to a level of 5-6 log CFU/g and immersed in washing solutions for 2 or 5 min at 20 °C, followed by rinsing with ice water (30s). Bacterial populations on vegetables were enumerated immediately after washing and after storage of the samples at 5 °C for 7 days under 20% CO2: 80% N2. No significant post-washing microbial reductions were achieved by chlorinated water, whereas after storage total microbiota was increased by 2.4 log CFU/g on lettuce. Vinegar wash was the most effective treatment causing E. coli O157:H7 reductions of 1.8-4.3 log CFU/g. During storage, pathogen was further decreased to below the detection limit level (<2 log CFU/g) and total microbiota exhibited the highest reductions compared to other treatments. Lactic acid reduced pathogen by 1.6-3.7 log CFU/g after washing; however levels of total microbiota increased by up to 2 log CFU/g on packaged lettuce during storage. Washing lettuce samples with oregano for 2 min resulted in 2.1 log CFU/g reduction of E. coli O157:H7. When Citrox was combined with oregano, 3.7-4.0 log CFU/g reduction was achieved on spinach and lettuce samples, with no significant effect on color parameters. Additionally, rinsing with ice water after decontamination treatments contributed to maintenance of color of the treated vegetables. In conclusion, the results indicated that vinegar, lactic acid or oregano aqueous extract alone or in combination, as alternative washing solutions to chlorine, may be effectively used to control E. coli O157:H7 and sustain acceptable appearance of fresh cut spinach and lettuce.
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Affiliation(s)
- Sofia V Poimenidou
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Vasiliki C Bikouli
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Chryssavgi Gardeli
- Laboratory of Food Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Christina Mitsi
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Petros A Tarantilis
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - George-John Nychas
- Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Panagiotis N Skandamis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
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28
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Rahman SME, Khan I, Oh DH. Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives. Compr Rev Food Sci Food Saf 2016; 15:471-490. [DOI: 10.1111/1541-4337.12200] [Citation(s) in RCA: 199] [Impact Index Per Article: 24.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2015] [Revised: 01/19/2016] [Accepted: 01/20/2016] [Indexed: 12/15/2022]
Affiliation(s)
- SME Rahman
- Dept. of Food Science and Biotechnology, School of Bio-convergence Science and Technology; Kangwon Natl. Univ; Chuncheon Gangwon 200-701 Republic of Korea
- Dept. of Animal Science; Bangladesh Agricultural Univ; Mymensingh 2202 Bangladesh
| | - Imran Khan
- Dept. of Food Science and Biotechnology, School of Bio-convergence Science and Technology; Kangwon Natl. Univ; Chuncheon Gangwon 200-701 Republic of Korea
| | - Deog-Hwan Oh
- Dept. of Food Science and Biotechnology, School of Bio-convergence Science and Technology; Kangwon Natl. Univ; Chuncheon Gangwon 200-701 Republic of Korea
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29
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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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30
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Combined effects of thermosonication and slightly acidic electrolyzed water on the microbial quality and shelf life extension of fresh-cut kale during refrigeration storage. Food Microbiol 2015; 51:154-62. [DOI: 10.1016/j.fm.2015.05.008] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2014] [Revised: 05/16/2015] [Accepted: 05/20/2015] [Indexed: 11/24/2022]
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31
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Yemmireddy VK, Hung YC. Effect of food processing organic matter on photocatalytic bactericidal activity of titanium dioxide (TiO2). Int J Food Microbiol 2015; 204:75-80. [PMID: 25863338 DOI: 10.1016/j.ijfoodmicro.2015.03.019] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2015] [Revised: 03/16/2015] [Accepted: 03/19/2015] [Indexed: 10/23/2022]
Abstract
The purpose of this study was to determine the effect of food processing organic matter on photocatalytic bactericidal activity of titanium dioxide (TiO2) nanoparticles (NPs). Produce and meat processing wash solutions were prepared using romaine lettuce and ground beef samples. Physico-chemical properties such as pH, turbidity, chemical oxygen demand (COD), total phenolics (for produce) and protein (for meat) content of the extracts were determined using standard procedures. The photocatalytic bactericidal activity of TiO2 (1 mg/mL) in suspension with or without organic matter against Escherichia coli O157:H7 (5-strain) was determined over a period of 3h. Increasing the concentration of organic matter (either produce or meat) from 0% to 100% resulted in 85% decrease in TiO2 microbicidal efficacy. 'Turbidity, total phenolics, and protein contents in wash solutions had significant effect on the log reduction. Increasing the total phenolics content in produce washes from 20 to 114 mg/L decreased the log reduction from 2.7 to 0.38 CFU/mL, whereas increasing the protein content in meat washes from 0.12 to 1.61 mg/L decreased the log reduction from and 5.74 to 0.87 CFU/mL. Also, a linear correlation was observed between COD and total phenolics as well as COD and protein contents. While classical disinfection kinetic models failed to predict, an empirical equation in the form of "Y=me(nX)" (where Y is log reduction, X is COD, and m and n are reaction rate constants) predicted the disinfection kinetics of TiO2 in the presence of organic matter (R(2)=94.4). This study successfully identified an empirical model with COD as a predictor variable to predict the bactericidal efficacy of TiO2 when used in food processing environment.
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Affiliation(s)
- Veerachandra K Yemmireddy
- Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223-1797, USA.
| | - Yen-Con Hung
- Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223-1797, USA.
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Hoelzer K, Pouillot R, Van Doren J, Dennis S. Reduction of Listeria monocytogenes contamination on produce – A quantitative analysis of common liquid fresh produce wash compounds. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.06.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Kim NH, Park TH, Rhee MS. Enhanced bactericidal action of acidified sodium chlorite caused by the saturation of reactants. J Appl Microbiol 2014; 116:1447-57. [PMID: 24905216 DOI: 10.1111/jam.12484] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2013] [Revised: 02/04/2014] [Accepted: 02/18/2014] [Indexed: 11/28/2022]
Abstract
AIMS Factors affecting the antibacterial action of acidified sodium chlorite (ASC), a widely used disinfectant, have not been determined. This study investigated the significant factors suggesting efficient production method to maximize bactericidal action of ASC. METHODS AND RESULTS The effects of (i) preparation procedures (total three methods); (ii) initial concentrations of reactants: sodium chlorite (SC) and citric acid (CTA) (up to maximum solubility of each reactant) and (iii) final pH values (3·0 and 2·5) to the bactericidal action of ASC were investigated with a fixed final concentration of SC (10 ppm) using various foodborne pathogens (Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium and Staphylococcus aureus). The antimicrobial compounds produced and the bactericidal effects depended on the preparation procedure and the initial concentrations of the reactants. The ASC prepared by premixing highly concentrated reactants (in particular > 40%) followed by dilution (dilution after reaction, DAR) was more effective in inactivating foodborne pathogens, and it produced higher antimicrobial compound (Cl(2) and ClO(2)) yields than the other procedures. A 5-min treatment with ASC, produced using the other procedures, resulted in a reduction of < 3·5 log CFU ml(-1) (Gram positive = 0·18-0·78; Gram negative = 0·03-3·49 log CFU ml(-1)), whereas ASC produced with the DAR procedure using the saturated reactants completely inactivated all of the test pathogens within 5 min without recovery (initial concentration = 6·94-7·08 log CFU ml(-1)). CONCLUSION The ASC production with the DAR procedure using the saturated reactants maximizes both the antimicrobial compound yields and bactericidal effects of the ASC solutions. SIGNIFICANCE AND IMPACT OF THE STUDY This study will contribute to increase the efficiency of ASC treatments for disinfections reducing the effective SC concentrations for industrial use.
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Affiliation(s)
- N H Kim
- Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, Korea
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Doménech E, Conchado A, Escriche I. Evaluation of risk impact of consumers' behaviour in terms of exposure to Listeria monocytogenes in lettuce. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12528] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Eva Doménech
- Departamento de Tecnologia de los alimentos; Instituto de Ingeniería de Alimentos para el Desarrollo; Universitat Politécnica de Valencia; PO Box 46022, Valencia Spain
| | - Andrea Conchado
- Departamento de Estadística e Investigación Operativa Aplicadas y Calidad; Centro de Gestión de la Calidad y del Cambio; Universitat Politécnica de Valencia; PO Box 46022 Valencia Spain
| | - Isabel Escriche
- Departamento de Tecnologia de los alimentos; Instituto de Ingeniería de Alimentos para el Desarrollo; Universitat Politécnica de Valencia; PO Box 46022, Valencia Spain
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Mansur AR, Wang J, Park MS, Oh DH. Growth model of Escherichia coli O157:H7 at various storage temperatures on kale treated by thermosonication combined with slightly acidic electrolyzed water. J Food Prot 2014; 77:23-31. [PMID: 24405995 DOI: 10.4315/0362-028x.jfp-13-283] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study was conducted to investigate the disinfection efficacy of hurdle treatments (thermosonication plus slightly acidic electrolyzed water [SAcEW]) and to develop a model for describing the effect of storage temperatures (4, 10, 15, 20, 25, 30, and 35°C) on the growth of Escherichia coli O157:H7 on fresh-cut kale treated with or without (control) thermosonication combined with SAcEW. The hurdle treatments of thermosonication plus SAcEW had strong bactericidal effects against E. coli O157:H7 on kale, with approximately 3.3-log reductions. A modified Gompertz model was used to describe growth parameters such as specific growth rate (SGR) and lag time (LT) as a function of storage temperature, with high coefficients of determination (R(2) > 0.98). SGR increased and LT declined with rising temperatures in all samples. A significant difference was found between the SGR values obtained from treated and untreated samples. Secondary models were established for SGR and LT to evaluate the effects of storage temperature on the growth kinetics of E. coli O157:H7 in treated and untreated kale. Statistical evaluation was carried out to validate the performance of the developed models, based on the additional experimental data not used for the model development. The validation step indicated that the overall predictions were inside the acceptable prediction zone and had lower standard errors, indicating that this new growth model can be used to assess the risk of E. coli O157:H7 contamination on kale.
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Affiliation(s)
- Ahmad Rois Mansur
- Department of Food Science and Biotechnology, School of Bio-convergence Science and Technology, Kangwon National University, Chuncheon, Gangwon 200-701, Republic of Korea
| | - Jun Wang
- Department of Food Science and Biotechnology, School of Bio-convergence Science and Technology, Kangwon National University, Chuncheon, Gangwon 200-701, Republic of Korea
| | - Myeong-Su Park
- Department of Food Science and Biotechnology, School of Bio-convergence Science and Technology, Kangwon National University, Chuncheon, Gangwon 200-701, Republic of Korea
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, School of Bio-convergence Science and Technology, Kangwon National University, Chuncheon, Gangwon 200-701, Republic of Korea
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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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37
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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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38
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Tian JQ, Bae YM, Lee SY. Survival of foodborne pathogens at different relative humidities and temperatures and the effect of sanitizers on apples with different surface conditions. Food Microbiol 2013; 35:21-6. [DOI: 10.1016/j.fm.2013.02.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2011] [Revised: 02/04/2013] [Accepted: 02/07/2013] [Indexed: 11/17/2022]
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Van Haute S, Sampers I, Holvoet K, Uyttendaele M. Physicochemical quality and chemical safety of chlorine as a reconditioning agent and wash water disinfectant for fresh-cut lettuce washing. Appl Environ Microbiol 2013; 79:2850-61. [PMID: 23396332 PMCID: PMC3623159 DOI: 10.1128/aem.03283-12] [Citation(s) in RCA: 148] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2012] [Accepted: 02/01/2013] [Indexed: 11/20/2022] Open
Abstract
Chlorine was assessed as a reconditioning agent and wash water disinfectant in the fresh-cut produce industry. Artificial fresh-cut lettuce wash water, made from butterhead lettuce, was used for the experiments. In the reconditioning experiments, chlorine was added to artificial wash water inoculated with Escherichia coli O157 (6 log CFU/ml). Regression models were constructed based on the inactivation data and validated in actual wash water from leafy vegetable processing companies. The model that incorporated chlorine dose and chemical oxygen demand (COD) of the wash water accurately predicted inactivation. Listeria monocytogenes was more resistant to chlorine reconditioning in artificial wash water than Salmonella spp. and Escherichia coli O157. During the washing process with inoculated lettuce (4 log CFU/g), in the absence of chlorine, there was a rapid microbial buildup in the water that accumulated to 5.4 ± 0.4 log CFU/100 ml after 1 h. When maintaining a residual concentration of 1 mg/liter free chlorine, wash water contamination was maintained below 2.7, 2.5, and 2.5 log CFU/100 ml for tap water and artificial process water with COD values of 500 and 1,000 mg O2/liter, respectively. A model was developed to predict water contamination during the dynamic washing process. Only minor amounts of total trihalomethanes were formed in the water during reconditioning. Total trihalomethanes accumulated to larger amounts in the water during the wash water disinfection experiments and reached 124.5 ± 13.4 μg/liter after 1 h of execution of the washing process in water with a COD of 1,000 mg O2/liter. However, no total trihalomethanes were found on the fresh-cut lettuce after rinsing.
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Affiliation(s)
- Sam Van Haute
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- Research Group EnBiChem, Department of Industrial Engineering and Technology, University College West Flanders, Association Ghent University (Howest-AUGent), Kortrijk, Belgium
| | - Imca Sampers
- Research Group EnBiChem, Department of Industrial Engineering and Technology, University College West Flanders, Association Ghent University (Howest-AUGent), Kortrijk, Belgium
| | - Kevin Holvoet
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- Research Group EnBiChem, Department of Industrial Engineering and Technology, University College West Flanders, Association Ghent University (Howest-AUGent), Kortrijk, Belgium
| | - Mieke Uyttendaele
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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Wang J, Rahman S, Zhao XH, Forghani F, Park MS, Oh DH. Predictive Models for the Growth Kinetics of Listeria monocytogenes
on White Cabbage. J Food Saf 2013. [DOI: 10.1111/jfs.12022] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jun Wang
- College of Life Science; Linyi University; Linyi China
- Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology; Kangwon National University; Chuncheon Gangwon 200-701 Korea
| | - S.M.E. Rahman
- Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology; Kangwon National University; Chuncheon Gangwon 200-701 Korea
| | - Xi-Hong Zhao
- Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology; Kangwon National University; Chuncheon Gangwon 200-701 Korea
| | - Fereidoun Forghani
- Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology; Kangwon National University; Chuncheon Gangwon 200-701 Korea
| | - Myoung-Su Park
- Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology; Kangwon National University; Chuncheon Gangwon 200-701 Korea
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology; Kangwon National University; Chuncheon Gangwon 200-701 Korea
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41
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Doménech E, Botella S, Ferrús MA, Escriche I. The role of the consumer in the reduction of Listeria monocytogenes in lettuces by washing at home. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.05.074] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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42
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Feliciano L, Lee J, Pascall MA. Transmission Electron Microscopic Analysis Showing Structural Changes to Bacterial Cells Treated with Electrolyzed Water and an Acidic Sanitizer. J Food Sci 2012; 77:M182-7. [DOI: 10.1111/j.1750-3841.2012.02633.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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43
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Tian JQ, Bae YM, Choi NY, Kang DH, Heu S, Lee SY. Survival and growth of foodborne pathogens in minimally processed vegetables at 4 and 15 °C. J Food Sci 2012; 77:M48-50. [PMID: 22260117 DOI: 10.1111/j.1750-3841.2011.02457.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
UNLABELLED We conducted this study to investigate the survival and growth of pathogens on fresh vegetables stored at 4 and 15 °C. Vegetables (romaine lettuce, iceberg lettuce, perilla leaves, and sprouts) were inoculated with 4 pathogens (Salmonella enterica serovar Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli O157:H7) and stored at 2 different temperatures for different periods of time (3, 6, 9, 12, and 15 d at 4 °C and 1, 2, 3, 5, and 7 d at 15 °C). Populations of the 4 pathogens tended to increase on all vegetables stored at 15 °C for 7 d. Populations of E. coli O157:H7 and S. Typhimurium increased significantly, by approximately 2 log₁₀ CFU/g, on loose and head lettuce stored at 15 °C for 1 d. No significant differences were observed in the growth of different pathogens on vegetables stored at 4 °C for 15 d. E. coli O157:H7 did not survive on sprouts stored at 15 or 4 °C. The survival and growth of food pathogens on fresh vegetables were very different depending on the pathogen type and storage temperature. PRACTICAL APPLICATION Survivals and growth of pathogens on various vegetables at 4 and 15 °C were observed in this study. Survivals and growth of pathogens on vegetables were different depending on the pathogen type and storage temperature. Therefore, vegetables should be stored under refrigerated conditions (below 4 °C) prior to consumption. This recommendation may vary depending on the type of vegetable.
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Affiliation(s)
- Jun-Qi Tian
- School of Food Science and Technology, Chung-Ang University, Anseong-si, Korea
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44
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45
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Scientific Opinion on the risk posed by Shiga toxin-producingEscherichia coli(STEC) and other pathogenic bacteria in seeds and sprouted seeds. EFSA J 2011. [DOI: 10.2903/j.efsa.2011.2424] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
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46
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Brown AL, Brooks JC, Karunasena E, Echeverry A, Laury A, Brashears MM. Inhibition of Escherichia coli O157:H7 and Clostridium sporogenes in spinach packaged in modified atmospheres after treatment combined with chlorine and lactic acid bacteria. J Food Sci 2011; 76:M427-32. [PMID: 21729076 DOI: 10.1111/j.1750-3841.2011.02260.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
UNLABELLED Implementation of modified atmospheric packaging (MAP) into retail produce is a less commonly practiced method due to differences among commodities and the potential growth of anaerobes. Pathogens including Escherichia coli O157:H7 have been responsible for spinach outbreaks across the United States. In this study, hurdles, including those currently used with produce safety, such as MAP and chlorine, were combined with lactic acid bacteria (LAB) to inhibit pathogens. Spinach was coinoculated with E. coli O157:H7 and Clostridium sporogenes, a surrogate for C. botulinum, and treated with water or a hurdle that included water, chlorine, and LAB. Spinach from treatments were packaged in air (traditional), oxygen (80% O₂, 20% CO₂), or nitrogen (80% N₂, 20% CO₂) and stored in a retail display case for 9 d at 4 to 7 °C. The hurdle inhibited E. coli O157:H7 and C. sporogenes compared to controls with reductions of 1.43 and 1.10 log (P < 0.05), respectively. The nitrogen atmosphere was outperformed by air and oxygen in the reduction of E. coli O157:H7 (P < 0.05) with a decrease of 0.26 and 0.15 logs. There were no significant differences among the 3 atmospheres on C. sporogenes survival. Relative to these hurdles, we also chose to evaluate the potential benefits of LAB in pathogen control. The survival of LAB in interventions demonstrates implementation of LAB into produce could control pathogens, without damaging produce or altering organoleptic properties. PRACTICAL APPLICATION The goal of our work was to identify methods that could reduce food-borne pathogens in packaged spinach products. Using current industry techniques in combination with unique methods, such as the use of beneficial bacteria, our research identified whether harmful microorganisms could be eliminated. Our data demonstrate that specific packaging conditions with beneficial bacteria can help eliminate or reduce the survival of E. coli O157:H7 and C. sporogenes (a model for C. botulinum) in produce.
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Affiliation(s)
- Alison L Brown
- Dept. Animal and Food Sciences, Texas Tech Univ., PO Box 42141, Lubbock, TX 79409, USA
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Danyluk MD, Schaffner DW. Quantitative assessment of the microbial risk of leafy greens from farm to consumption: preliminary framework, data, and risk estimates. J Food Prot 2011; 74:700-8. [PMID: 21549039 DOI: 10.4315/0362-028x.jfp-10-373] [Citation(s) in RCA: 98] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This project was undertaken to relate what is known about the behavior of Escherichia coli O157:H7 under laboratory conditions and integrate this information to what is known regarding the 2006 E. coli O157:H7 spinach outbreak in the context of a quantitative microbial risk assessment. The risk model explicitly assumes that all contamination arises from exposure in the field. Extracted data, models, and user inputs were entered into an Excel spreadsheet, and the modeling software @RISK was used to perform Monte Carlo simulations. The model predicts that cut leafy greens that are temperature abused will support the growth of E. coli O157:H7, and populations of the organism may increase by as much a 1 log CFU/day under optimal temperature conditions. When the risk model used a starting level of -1 log CFU/g, with 0.1% of incoming servings contaminated, the predicted numbers of cells per serving were within the range of best available estimates of pathogen levels during the outbreak. The model predicts that levels in the field of -1 log CFU/g and 0.1% prevalence could have resulted in an outbreak approximately the size of the 2006 E. coli O157:H7 outbreak. This quantitative microbial risk assessment model represents a preliminary framework that identifies available data and provides initial risk estimates for pathogenic E. coli in leafy greens. Data gaps include retail storage times, correlations between storage time and temperature, determining the importance of E. coli O157:H7 in leafy greens lag time models, and validation of the importance of cross-contamination during the washing process.
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Affiliation(s)
- Michelle D Danyluk
- Citrus Research and Education Center, Department of Food Science and Human Nutrition, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, USA
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INATSU Y, KITAGAWA T, NAKAMURA N, KAWASAKI S, NEI D, BARI MLATIFUL, KAWAMOTO S. Effectiveness of Stable Ozone Microbubble Water on Reducing Bacteria on the Surface of Selected Leafy Vegetables. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2011. [DOI: 10.3136/fstr.17.479] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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49
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Elano RR, Kitagawa T, Bari ML, Kawasaki S, Kawamoto S, Inatsu Y. Comparison of the effectiveness of acidified sodium chlorite and sodium hypochlorite in reducing Escherichia coli. Foodborne Pathog Dis 2010; 7:1481-9. [PMID: 20704504 DOI: 10.1089/fpd.2010.0595] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
This study was designed to compare the effectiveness of acidified sodium chlorite (ASC) and sodium hypochlorite (NaClO) in reducing several Escherichia coli strains isolated from different retail meat and fresh produce. Forty nonpathogenic E. coli strains were isolated and used in this study. A type strain of E. coli (JCM 1649) and four O157:H7 serotypes of E. coli (CR-3, MN-28, MY-29, and DT-66) were used as reference. In vitro assay results revealed that the viable cell counts of each isolated E. coli strain and control strains exhibited a reduction of ∼ 4.3 ± 0.9 log and 7.8 ± 1.7 log CFU/mL after a 3-minute exposure to 100 mg/L NaClO and 20 mg/L ASC (pH 4.6), respectively, at 25°C, when compared with the viable bacterial counts obtained from phosphate-buffered saline. The one exception was the flocs-forming strain, which showed a reduction of only 1.0 log CFU/mL with both disinfectants. However, reductions of only 1.7 ± 0.3 log and 1.9 ± 0.4 log CFU/g were observed in lettuce after 5 minutes of washing with NaClO and ASC, respectively. On the other hand, reductions of 1.6 ± 0.2 log and 1.6 ± 0.4 log CFU/g were observed in spinach after 5 minutes of washing with NaClO and ASC, respectively. No reduction in the population was observed after washing the inoculated, fresh-cut vegetables with distilled water only. No significant difference in the reduction of E. coli was observed among all the tested strains with both sanitizers in the in vivo assay. These data suggest that the tested sanitizers exhibit a similar reduction of the surface-attached E. coli on leafy vegetables irrespective of the strain source.
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Affiliation(s)
- Rachel Ramos Elano
- Division of Microbiology, Food Development Center, Taguig City, Philippines
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50
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Ganesh V, Hettiarachchy NS, Ravichandran M, Johnson MG, Griffis CL, Martin EM, Meullenet JF, Ricke SC. Electrostatic Sprays of Food-Grade Acids and Plant Extracts are More Effective than Conventional Sprays in Decontaminating Salmonella Typhimurium on Spinach. J Food Sci 2010; 75:M574-9. [DOI: 10.1111/j.1750-3841.2010.01859.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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