An effective combined treatment using malic acid and ozone inhibits Shigella spp. on sprouts

Singla, Rajan Kumar; Ganguli, Abhijit; Ghosh, Moushumi

doi:10.1016/j.foodcont.2010.12.012

Cited by 42 publications

(19 citation statements)

References 33 publications

(27 reference statements)

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“…Several foodborne pathogens including Bacillus cereus, Escherichia coli O157:H7 and Salmonella spp. have been identified as main causative agents for sprouts-associated foodborne outbreaks (Waje et al, 2009;Singla et al, 2011). Although no known sprouts-associated outbreaks were associated with Listeria monocytogenes, there have been reports on sprouts recall due to detected L. monocytogenes (US FDA, 2012).…”

Section: Introductionmentioning

confidence: 99%

Efficacy of chlorine and peroxyacetic acid on reduction of natural microflora, Escherichia coli O157:H7, Listeria monocyotgenes and Salmonella spp. on mung bean sprouts

et al. 2013

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Section: Introductionmentioning

confidence: 99%

Efficacy of chlorine and peroxyacetic acid on reduction of natural microflora, Escherichia coli O157:H7, Listeria monocyotgenes and Salmonella spp. on mung bean sprouts

et al. 2013

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“…Skfivanová et al (2011) did not observe any change in color, odor, or appearance in poultry carcasses after washing with malic acid. Other authors have not observed a negative effect of malic acid on sensorial quality in other foods (Bal'a and Marshall, 1998;Singla et al, 2011).…”

Section: Discussionmentioning

confidence: 83%

Efficacy of malic acid against Listeria monocytogenes attached to poultry skin during refrigerated storage

González‐Fandos

Herrera

2013

Poultry Science

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This work evaluated the effect of malic acid washing on the growth of Listeria monocytogenes on poultry legs stored at 4°C for 8 d. Fresh inoculated chicken legs were dipped into a 1 or 2% malic acid solution (vol/vol) for 5 min or distilled water (control). Surface pH values, sensorial characteristics (odor, color, texture, and overall appearance) and L. monocytogenes, mesophile, psychrotroph, and Enterobacteriaceae counts were evaluated after treatment (d 0) and after 1, 3, 6, and 8 d of storage at 4°C. Legs washed with 2% malic acid showed a significant (P < 0.05) inhibitory effect on L. monocytogenes compared with control legs, with a decrease of about 1.66 log units after treatment. Sensory quality was not adversely affected by malic acid. Treatments with malic acid reduced bacterial growth and preserved reasonable sensorial quality after storage at 4°C for 6 d. This study demonstrates that, although malic acid did reduce populations of L. monocytogenes on poultry, it did not completely inactivate the pathogen. The application of malic acid may be used as an additional hurdle contributing to extend the shelf life of raw poultry.

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“…The characteristic flavors of the organic acids also may have a negative effect on the sensory quality of the sprouts. Noticeable discolor ation and a strong vinegar odor have been reported after acetic treatment of parsley (182) and sprouts (152).…”

Section: Chemical Interventionsmentioning

confidence: 92%

“…Ozone gas can be generated using different methods such as UV light, corona discharge, and electrolysis of water. Aqueous ozone produced on site by an electrochemical process has been used for the rinsing and washing of sprouts (148,152,175), but only one report of gaseous ozone for seed treatment has been published (133). In that study, alfalfa seeds were treated in a commercial chamber with ozone gas (100% ozone, 100% RH, 138 kPa ozone pressure) at 25°C for 24 h, and Salmonella was reduced by 1.5 log CFU/g.…”

Section: Chemical Interventionsmentioning

confidence: 99%

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Current Intervention Strategies for the Microbial Safety of Sprouts

Sikin

Zoellner

Rizvi

2013

Journal of Food Protection

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Sprouts have gained popularity worldwide due to their nutritional values and health benefits. The fact that their consumption has been associated with numerous outbreaks of foodborne illness threatens the $250 million market that this industry has established in the United States. Therefore, sprout manufacturers have utilized the U.S. Food and Drug Administration recommended application of 20,000 ppm of calcium hypochlorite solution to seeds before germination as a preventative method. Concentrations of up to 200 ppm of chlorine wash are also commonly used on sprouts. However, chlorine-based treatment achieves on average only 1- to 3-log reductions in bacteria and is associated with negative health and environmental issues. The search for alternative strategies has been widespread, involving chemical, biological, physical, and hurdle processes that can achieve up to 7-log reductions in bacteria in some cases. The compilation here of the current scientific data related to these techniques is used to compare their efficacy for ensuring the microbial safety of sprouts and their practicality for commercial producers. Of specific importance for alternative seed and sprout treatments is maintaining the industry-accepted germination rate of 95% and the sensorial attributes of the final product. This review provides an evaluation of suggested decontamination technologies for seeds and sprouts before, during, and after germination and concludes that thermal inactivation of seeds and irradiation of sprouts are the most practical stand-alone microbial safety interventions for sprout production.

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An effective combined treatment using malic acid and ozone inhibits Shigella spp. on sprouts

Cited by 42 publications

References 33 publications

Efficacy of chlorine and peroxyacetic acid on reduction of natural microflora, Escherichia coli O157:H7, Listeria monocyotgenes and Salmonella spp. on mung bean sprouts

Efficacy of chlorine and peroxyacetic acid on reduction of natural microflora, Escherichia coli O157:H7, Listeria monocyotgenes and Salmonella spp. on mung bean sprouts

Efficacy of malic acid against Listeria monocytogenes attached to poultry skin during refrigerated storage

Current Intervention Strategies for the Microbial Safety of Sprouts

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