Bacterial Hazards in Fresh and Fresh‐Cut Produce: Sources and Control

Castillo, Alejandro; Rodríguez‐García, M. Ofelia

doi:10.1002/9780470752579.ch4

Cited by 10 publications

(7 citation statements)

References 67 publications

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“…However, the potential for foodborne pathogen contamination is apparent in many aspects of vegetable production practices. Accordingly, fresh fruit and vegetables have been implicated in a myriad of foodborne outbreaks and as sources of foodborne pathogens (Doan and Davidson, 2000;Sewell and Farber, 2001;Castillo and Rodríguez-García, 2004;Mandrell and Brandal, 2004;Sivapalasingam et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Salmonellosis Outbreaks in the United States Due to Fresh Produce: Sources and Potential Intervention Measures

Hanning

Nutt

Ricke

2009

Foodborne Pathogens and Disease

379

265

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Foodborne Salmonella spp. is a leading cause of foodborne illness in the United States each year. Traditionally, most cases of salmonellosis were thought to originate from meat and poultry products. However, an increasing number of salmonellosis outbreaks are occurring as a result of contaminated produce. Several produce items specifically have been identified in outbreaks, and the ability of Salmonella to attach or internalize into vegetables and fruits may be factors that make these produce items more likely to be sources of Salmonella. In addition, environmental factors including contaminated water sources used to irrigate and wash produce crops have been implicated in a large number of outbreaks. Salmonella is carried by both domesticated and wild animals and can contaminate freshwater by direct or indirect contact. In some cases, direct contact of produce or seeds with contaminated manure or animal wastes can lead to contaminated crops. This review examines outbreaks of Salmonella due to contaminated produce, the potential sources of Salmonella, and possible control measures to prevent contamination of produce.

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Section: Introductionmentioning

confidence: 99%

Salmonellosis Outbreaks in the United States Due to Fresh Produce: Sources and Potential Intervention Measures

Hanning

Nutt

Ricke

2009

Foodborne Pathogens and Disease

379

265

View full text Add to dashboard Cite

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“…Another strategy for reducing pathogens during produce packing is produce disinfection. Numerous sanitizers, mainly in aqueous solutions, have been evaluated (11,21), and hot water treatments have been recommended for cantaloupes and oranges (3,18). Ukuku and Sapers (27) reported a reduction in the transfer of Salmonella to melon flesh during cutting after application of sanitizing treatments.…”

mentioning

confidence: 99%

Comparison of Rinsing and Sanitizing Procedures for Reducing Bacterial Pathogens on Fresh Cantaloupes and Bell Peppers

Alvarado-Casillas

Ibarra-Sánchez

Rodríguez-Garcia

et al. 2007

Journal of Food Protection

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Increased consumption of fruits and vegetables is linked to health benefits but also to an increase in the number of outbreaks of foodborne illness. To determine the effectiveness of different sanitizing treatments for reducing bacterial pathogens on fresh produce, fresh cantaloupes and bell peppers were harvested and inoculated with suspensions of Salmonella Typhimurium and Escherichia coli O157:H7. The inoculated fruits were treated with water wash alone or were washed and then waxed or rinsed with 200 mg/liter hypochlorite, 10% Ca(OH)2, or 2% lactic acid solutions applied by dipping for 15 s or spraying for 15 s. Preliminary experiments with chlorine treatments indicated that spraying with a 200, 600, or 1,000 mg/liter hypochlorite solution reduced populations of both pathogens by 2.1 to 2.6 and 1.5 to 2.1 log CFU for Salmonella Typhimurium and E. coli O157:H7, respectively. In general, no differences were observed between chlorine solutions without pH adjustment (pH 9.2) and those with pH adjusted to 6.0. When different wash regimes were applied to inoculated cantaloupes or bell peppers, water wash alone produced significantly lower counts of both pathogens on bell peppers in comparison to untreated controls. However, this reduction was not observed on cantaloupes, indicating a possible surface effect. Application of 2% L-lactic acid by spray was the treatment that resulted in the lowest bacterial counts on both cantaloupes and bell peppers. This treatment did not produce any deleterious change in the sensorial characteristics of the products tested. None of the pathogens studied was able to grow during refrigerated storage (5 degrees C for cantaloupes and 10 degrees C for bell peppers), although numbers close to the detection limit of the counting method were found in randomly tested individual samples at days 14 and 28 of storage, indicating that these pathogens can survive for long periods on the produce surface. These results indicate that selected produce commodities could be sanitized at the packing facility. However, these interventions should not be applied as a replacement for but only as a complement to good hygiene practices.

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“…According to the Center for Science in the Public Interest (CSPI), produce was the top food category responsible for 643 outbreaks (19% of total outbreaks) and 20,456 illnesses (24% of total illnesses) between 2004 and 2013 in the United States (CSPI, 2015). Shiga toxin-producing Escherichia coli (especially E. coli O157:H7), S. enterica , and Listeria monocytogenes are the primary pathogens of concern for leafy vegetables such as lettuce and spinach (Castillo and Rodríguez-García, 2004;Heaton and Jones, 2007;Herman et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Sanitizer efficacy in preventing cross-contamination of heads of lettuce during retail crisping

et al. 2017

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This study was conducted to provide information regarding mitigation of cross-contamination through the use of sanitizer during crisping at retail outlets. Seven non-inoculated heads and one inoculated head (≈5 log CFU/g) of lettuce were placed into commercial sink filled with 76 L of tap water (TW), electrolyzed water (EW, free chlorine: 43 ± 6 ppm), lactic acid and phosphoric acid-based sanitizer (LPA, pH 2.89), or citric acid-based sanitizer (CA, pH 2.78) and soaked for 5 min. Two subsequent batches (eight non-inoculated heads per batch) were soaked in the same solution. Soaking with EW significantly reduced the population of S. enterica (2.8 ± 1.5 log CFU/g), E. coli O157:H7 (3.4 ± 1.1 log CFU/g), and L. monocytogenes (2.6 ± 0.7 log CFU/g) inoculated on Romaine lettuce compared to TW, LPA, and CA (p < 0.05). On Red leaf lettuce, EW significantly reduced populations of S. enterica and E. coli O157:H7, but not L. monocytogenes compared to other treatments. No significant difference was noted between TW, LPA, and CA in reducing foodborne pathogens (p > 0.05) or preventing cross-contamination. Soaking with EW prevented cross-contamination among lettuce heads and controlled bacterial populations in crisping water for three consecutive batches. EW may be an effective option as a sanitizer to minimizing the cross-contamination of leafy greens during the retail crisping.

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Bacterial Hazards in Fresh and Fresh‐Cut Produce: Sources and Control

Cited by 10 publications

References 67 publications

Salmonellosis Outbreaks in the United States Due to Fresh Produce: Sources and Potential Intervention Measures

Salmonellosis Outbreaks in the United States Due to Fresh Produce: Sources and Potential Intervention Measures

Comparison of Rinsing and Sanitizing Procedures for Reducing Bacterial Pathogens on Fresh Cantaloupes and Bell Peppers

Sanitizer efficacy in preventing cross-contamination of heads of lettuce during retail crisping

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