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System feasibility: Designing a chlorine dioxide self-generating package label to improve fresh produce safety part II: Solution casting approach. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.02.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Alicea C, Annous BA, Mendez DP, Burke A, Orellana LE. Evaluation of Hot Water, Gaseous Chlorine Dioxide, and Chlorine Treatments in Combination with an Edible Coating for Enhancing Safety, Quality, and Shelf Life of Fresh-Cut Cantaloupes. J Food Prot 2018; 81:534-541. [PMID: 29513104 DOI: 10.4315/0362-028x.jfp-17-392] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Fresh-cut cantaloupes have been implicated in numerous foodborne outbreaks of salmonellosis. Commercial aqueous wash treatments are limited in their ability to inactivate Salmonella enterica. Our objective was to evaluate the efficacy of hot water, gaseous chlorine dioxide, and chlorine on enhancing microbial safety and sensory qualities of fresh-cut cantaloupes. Cantaloupes were inoculated with an S. enterica cocktail (serovars Michigan, Mbandaka, and Poona) and treated with chlorine (200 ppm of free chlorine) for 40 min, 5 mg/L gaseous chlorine dioxide for 4.5 h, and hot water (76.1°C) for 3 min. Fresh-cut cantaloupes were prepared from treated whole cantaloupes and divided into two sets; one set of samples was treated with NatureSeal to evaluate its effect on shelf life and sensory quality and the second set (control) was packed without further treatment. Fresh-cut samples were stored at 4°C for up to 21 days. For the sensory quality parameters analyzed (color, water loss, and texture), the samples treated with NatureSeal had significantly better quality ( P < 0.05) than did the control samples. All treatments significantly reduced ( P < 0.05) the pathogen populations on the rind of the whole melons and on the fresh-cut samples prepared from the treated melons. All fresh-cut samples prepared from melons treated with hot water were negative for Salmonella throughout the storage period except for the samples treated with hot water and NatureSeal and evaluated on day 7. The fresh-cut samples prepared from melons treated with chlorine dioxide and chlorine were negative for Salmonella after 21 days of storage. These results provide a framework to producers of fresh-cut cantaloupes for the potential use of hot water as an intervention treatment in combination with NatureSeal for enhancing the microbiological safety and quality of this commodity.
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Affiliation(s)
- Cristina Alicea
- 1 Department of Crop and Agro-Environmental Sciences, Food Science and Technology Program, University of Puerto Rico, Mayagüez, Puerto Rico
| | - Bassam A Annous
- 2 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Food Safety and Intervention Technologies Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8598, USA
| | - Daiza P Mendez
- 1 Department of Crop and Agro-Environmental Sciences, Food Science and Technology Program, University of Puerto Rico, Mayagüez, Puerto Rico
| | - Angela Burke
- 2 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Food Safety and Intervention Technologies Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8598, USA
| | - Lynette E Orellana
- 1 Department of Crop and Agro-Environmental Sciences, Food Science and Technology Program, University of Puerto Rico, Mayagüez, Puerto Rico
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Bezanson GS, Ells TC, Fan L, Forney CF, LeBlanc DI. Aerated Steam Sanitization of Whole Fresh Cantaloupes Reduces and Controls Rind-Associated Listeria but Enhances Fruit Susceptibility to Secondary Colonization. J Food Sci 2018; 83:1025-1031. [PMID: 29488631 DOI: 10.1111/1750-3841.14082] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2017] [Revised: 01/10/2018] [Accepted: 01/19/2018] [Indexed: 11/26/2022]
Abstract
Recent bacterial illnesses and outbreaks associated with the consumption of fresh and fresh-cut fruit and vegetables emphasize the need to supply produce that is microbiologically safe while retaining its quality and nutrient value. We assessed the capacity of aerated steam to reduce initial levels and control the posttreatment proliferation of a 4-strain mixture of Listeria innocua, a surrogate for L. monocytogenes, and microflora native to the rind of whole cantaloupes. Studies were conducted at the pilot-scale level by passing deliberately contaminated melons through a prototype stainless-steel, continuous-feed heating device. Exposure for 240 s to aerated steam heated to 85 °C achieved a mean reduction in surface-inoculated L. innocua of 3.9 ± 0.6 log10 CFU/cm2 (n = 3) and decreased background microorganisms (yeast, moulds, and coliforms) to undetectable levels. No significant outgrowth of surviving L. innocua or yeast and moulds was observed on heat-treated melons during their storage at 4, 7, and 10 °C for 14 days. Treated fruit continued to respire. Although rind quality was altered, edible fleshy portions remained largely unaffected. Cantaloupe inoculated with L. innocua subsequent to its exposure to aerated steam provided a suitable environment for surrogate growth (mean 3.3 log10 increase in rind density over 10 days at 7 °C), whereas its proliferation was restricted on nonheated cantaloupe (mean 0.7 log10 increase). Steam sanitization provides an effective means for the control of pathogen and spoilage organisms, but the proliferation of surrogate organisms on heated cantaloupes raises concern regarding the impact of postprocessing contamination on consumer health risk. PRACTICAL APPLICATION Water vapor (steam) at a high temperature can be used to sanitize the surface of fresh, whole cantaloupe melons in a continuous-feed manner. Both Listeria bacteria and spoilage organisms are markedly reduced from initial levels and survivor outgrowth severely restricted during subsequent refrigerated storage. This approach to microorganism control is likely most applicable in situations where rinds and flesh are to be separated immediately via further processing.
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Affiliation(s)
- Greg S Bezanson
- Agriculture and AgriFood Canada, Kentville Research and Development Centre, 32 Main Street, Kentville, Nova Scotia, B4N 1J5, Canada
| | - Timothy C Ells
- Agriculture and AgriFood Canada, Kentville Research and Development Centre, 32 Main Street, Kentville, Nova Scotia, B4N 1J5, Canada
| | - Lihua Fan
- Agriculture and AgriFood Canada, Kentville Research and Development Centre, 32 Main Street, Kentville, Nova Scotia, B4N 1J5, Canada
| | - Charles F Forney
- Agriculture and AgriFood Canada, Kentville Research and Development Centre, 32 Main Street, Kentville, Nova Scotia, B4N 1J5, Canada
| | - Denyse I LeBlanc
- Agriculture and AgriFood Canada, Kentville Research and Development Centre, 32 Main Street, Kentville, Nova Scotia, B4N 1J5, Canada
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Gustafson RE, Ryser ET. Thermal inactivation and growth of Listeria monocytogenes during production and storage of caramel apples. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.03.043] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Shearer AEH, LeStrange K, Castañeda Saldaña R, Kniel KE. Transfer of Pathogens from Cantaloupe Rind to Preparation Surfaces and Edible Tissue as a Function of Cutting Method. J Food Prot 2016; 79:764-70. [PMID: 27296423 DOI: 10.4315/0362-028x.jfp-15-420] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Whole and cut cantaloupes have been implicated as vehicles in foodborne illness outbreaks of norovirus, salmonellosis, and listeriosis. Preparation methods that minimize pathogen transfer from external surfaces to the edible tissue are needed. Two preparation methods were compared for the transfer of Listeria monocytogenes, Salmonella enterica serovar Typhimurium LT2, murine norovirus, and Tulane virus from inoculated cantaloupe rinds to edible tissue and preparation surfaces. For the first method, cantaloupes were cut into eighths, and edible tissue was separated from the rind and cubed with the same knife used to open the cantaloupes. For the second method, cantaloupes were scored with a knife around the circumference sufficient to allow manual separation of the cantaloupes into halves. Edible tissue was scooped with a spoon and did not contact the preparation surface touched by the rind. Bacteria and virus were recovered from the rinds, preparation surfaces, and edible tissue and enumerated by culture methods and reverse transcription, quantitative PCR, respectively. Standard plate counts were determined throughout refrigerated storage of cantaloupe tissue. Cut method 2 yielded approximately 1 log lower recovery of L. monocytogenes and Salmonella Typhimurium from edible tissue, depending on the medium in which the bacteria were inoculated. A slight reduction was observed in murine norovirus recovered from edible tissue by cut method 2. The Tulane virus was detected in approximately half of the sampled cantaloupe tissue and only at very low levels. Aerobic mesophilic colony counts were lower through day 6 of storage for buffered peptone water-inoculated cantaloupes prepared by cut method 2. No differences were observed in environmental contamination as a function of cutting method. Although small reductions in contamination of edible tissue were observed for cut method 2, the extent of microbial transfer underscores the importance of preventing contamination of whole cantaloupes.
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Affiliation(s)
- Adrienne E H Shearer
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716, USA
| | - Kyle LeStrange
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716, USA; To-Jo Fresh Mushrooms Inc., 974 Penn Green Road, Avondale, PA 19311, USA
| | - Rafael Castañeda Saldaña
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716, USA; Virginia Polytechnic Institute and State University, 301 Saunders Hall (0327), 490 West Campus Drive, Blacksburg, VA 24061, USA
| | - Kalmia E Kniel
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716, USA.
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Almasoud A, Hettiarachchy N, Rayaprolu S, Horax R, Eswaranandam S. Electrostatic spraying of organic acids on biofilms formed by E. coli O157:H7 and Salmonella Typhimurium on fresh produce. Food Res Int 2015; 78:27-33. [DOI: 10.1016/j.foodres.2015.11.012] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2015] [Revised: 11/11/2015] [Accepted: 11/14/2015] [Indexed: 11/29/2022]
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Webb CC, Erickson MC, Davey LE, Doyle MP. Effectiveness of levulinic acid and sodium dodecyl sulfate employed as a sanitizer during harvest or packing of cantaloupes contaminated with Salmonella Poona. Int J Food Microbiol 2015; 207:71-6. [PMID: 26001062 DOI: 10.1016/j.ijfoodmicro.2015.04.041] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2015] [Revised: 04/15/2015] [Accepted: 04/25/2015] [Indexed: 10/23/2022]
Abstract
Freshly harvested Eastern variety cantaloupes (Cucumis melo L. var. reticulatus cv. Athena) were subjected to three different harvest and wash treatments to examine conditions under which the efficacy of the sanitizer, levulinic acid (LV) plus sodium dodecyl sulfate (SDS), could be enhanced to reduce Salmonella contamination. In treatment set one, cantaloupes were spot inoculated with Salmonella enterica serovar Poona (prepared from solid or liquid media cultures) before or after a 1-min dip treatment in LV (2.5, 5.0, 7.5, or 10%) and 2.5% SDS. S. Poona initial populations on rind tissue (4.26-5.04 log CFU/sample) were reduced to detection by enrichment culture when cantaloupes were subsequently exposed to any of the LV/SDS solutions. When S. Poona was introduced after cantaloupes had been dip-treated, greater decreases in pathogen populations at the stem scar were observed when cantaloupes were treated with increasing concentrations of LV. In treatment set two, the response of S. Poona dip-treated with 5% LV/2.5% SDS was compared to a simulated commercial dump tank treatment incorporating 200 ppm chlorine as well as a two-stage treatment employing both the chlorine tank and LV/SDS dip treatments. S. Poona levels (log CFU/sample or # positive by enrichment culture/# analyzed) after treatments were 5.25, 3.07, 7/10, 5/10 (stem scar) and 3.90, 25/40, 28/40, 20/40 (rind) for non-treated, chlorine tank, LV/SDS dip, and tank plus dip treatments, respectively. In treatment set three, freshly harvested cantaloupes were first treated in the field using a needle-free stem scar injection (200 μl, 7.5% LV/1.0% SDS, 60 psi) and a cantaloupe spray (30 ml, 7.5% LV/0.5% SDS). Cantaloupe stem scar and rind tissue were then spot-inoculated with S. Poona using either a liquid or soil-based medium followed by a simulated dump tank treatment incorporating either 200 ppm chlorine or 5% LV/2% SDS. S. Poona inoculated on field-treated cantaloupe rind decreased by 4.7 and 5.31 (liquid) and 3.27 and 3.36 (soil) log CFU/sample after simulated chlorine and LV/SDS tank treatments, respectively. In the case of stem scar tissue, S. Poona populations exhibited a 1.0 log greater reduction when cantaloupes were treated with LV/SDS compared to chlorine in the dump tank (P<0.05). Based on this study, application of multiple hurdles is warranted, as additional decreases in S. Poona populations were obtained when cantaloupes were subjected to a chlorine dump tank followed by a LV/SDS dip treatment.
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Affiliation(s)
- Cathy C Webb
- Center for Food Safety, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, USA.
| | - Marilyn C Erickson
- Center for Food Safety, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, USA
| | - Lindsey E Davey
- Center for Food Safety, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, USA
| | - Michael P Doyle
- Center for Food Safety, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, USA
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Huang J, Luo Y, Nou X. Growth of Salmonella enterica and Listeria monocytogenes on Fresh-Cut Cantaloupe under Different Temperature Abuse Scenarios. J Food Prot 2015; 78:1125-31. [PMID: 26038902 DOI: 10.4315/0362-028x.jfp-14-468] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Effective cold chain management is a critical component of food safety practice. In this study, we examined the impact of commonly encountered temperature abuse scenarios on the proliferation of Salmonella enterica and Listeria monocytogenes on fresh-cut cantaloupe. Inoculated fresh-cut cantaloupe cubes were subjected to various temperature abuse conditions, and the growth of S. enterica and L. monocytogenes was determined. During 1 week of storage, Salmonella cell counts on fresh-cut cantaloupe increased by -0.26, 1.39, and 2.23 log units at 4 °C (control), 8 °C, and 12 °C (chronic temperature abuse), respectively, whereas that of L. monocytogenes increased by 0.75, 2.86, and 4.17 log units. Under intermittent temperature abuse conditions, where storage temperature fluctuated twice daily to room temperature for 30 min, Salmonella cell count increased by 2.18 log units, whereas that of L. monocytogenes increased by 1.86 log units. In contrast, terminal acute temperature abuses for 2 to 4 h resulted in upwards to 0.6 log unit for Salmonella, whereas the effect on L. monocytogenes was less significant compared with L. monocytogenes on cut cantaloupe stored at 4 °C. Significant deterioration of produce visual quality and tissue integrity, as reflected by electrolyte leakage, was also observed under various temperature abuse conditions.
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Affiliation(s)
- Jingwei Huang
- Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Yaguang Luo
- Environmental Microbial and Food Safety Laboratory, U.S. Department of Agriculture, Agricultural Research Service, Beltsville, Maryland 20705, USA
| | - Xiangwu Nou
- Environmental Microbial and Food Safety Laboratory, U.S. Department of Agriculture, Agricultural Research Service, Beltsville, Maryland 20705, USA.
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Olanya OM, Annous BA, Taylor J. Effects ofPseudomonas chlororaphisand gaseous chlorine dioxide on the survival ofSalmonella entericaon tomatoes. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12748] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ocen Modesto Olanya
- Food Safety and Intervention Technology Research Unit; Eastern Regional Research Center; USDA Agricultural Research Service; 600 East Mermaid Lane Wyndmoor PA 19038 USA
| | - Bassam A. Annous
- Food Safety and Intervention Technology Research Unit; Eastern Regional Research Center; USDA Agricultural Research Service; 600 East Mermaid Lane Wyndmoor PA 19038 USA
| | - Janysha Taylor
- Food Safety and Intervention Technology Research Unit; Eastern Regional Research Center; USDA Agricultural Research Service; 600 East Mermaid Lane Wyndmoor PA 19038 USA
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Garcés-Vega F, Marks BP. Use of simulation tools to illustrate the effect of data management practices for low and negative plate counts on the estimated parameters of microbial reduction models. J Food Prot 2014; 77:1372-9. [PMID: 25198600 DOI: 10.4315/0362-028x.jfp-13-462] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In the last 20 years, the use of microbial reduction models has expanded significantly, including inactivation (linear and nonlinear), survival, and transfer models. However, a major constraint for model development is the impossibility to directly quantify the number of viable microorganisms below the limit of detection (LOD) for a given study. Different approaches have been used to manage this challenge, including ignoring negative plate counts, using statistical estimations, or applying data transformations. Our objective was to illustrate and quantify the effect of negative plate count data management approaches on parameter estimation for microbial reduction models. Because it is impossible to obtain accurate plate counts below the LOD, we performed simulated experiments to generate synthetic data for both log-linear and Weibull-type microbial reductions. We then applied five different, previously reported data management practices and fit log-linear and Weibull models to the resulting data. The results indicated a significant effect (α = 0.05) of the data management practices on the estimated model parameters and performance indicators. For example, when the negative plate counts were replaced by the LOD for log-linear data sets, the slope of the subsequent log-linear model was, on average, 22% smaller than for the original data, the resulting model underpredicted lethality by up to 2.0 log, and the Weibull model was erroneously selected as the most likely correct model for those data. The results demonstrate that it is important to explicitly report LODs and related data management protocols, which can significantly affect model results, interpretation, and utility. Ultimately, we recommend using only the positive plate counts to estimate model parameters for microbial reduction curves and avoiding any data value substitutions or transformations when managing negative plate counts to yield the most accurate model parameters.
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Affiliation(s)
- Francisco Garcés-Vega
- ; Department of Biosystems and Agricultural Engineering, Michigan State University, 524 South Shaw Lane, East Lansing, Michigan 48823-1323, USA
| | - Bradley P Marks
- Department of Biosystems and Agricultural Engineering, Michigan State University, 524 South Shaw Lane, East Lansing, Michigan 48823-1323, USA.
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Phua LK, Neo SY, Khoo GH, Yuk HG. Comparison of the efficacy of various sanitizers and hot water treatment in inactivating inoculated foodborne pathogens and natural microflora on mung bean sprouts. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.02.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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