Comparison of multiple chemical sanitizers for reducing Salmonella and Escherichia coli O157:H7 on spinach (Spinacia oleracea) leaves

Neal, Jack A.; Márquez-González, Mayra; Cabrera-Díaz, E.; Lucia, L. M.; O’Bryan, Corliss A.; Crandall, Philip G.; Ricke, Steven C.; Castillo, Alejandro

doi:10.1016/j.foodres.2011.04.011

Cited by 76 publications

(50 citation statements)

References 50 publications

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“…Fresh produce washing experiments using different sanitizers, under various washing conditions, are summarized in Table 7.2, where it can be seen that most sanitizers used alone can reduce microbial counts by 1-3 log CFU/g, especially for sanitizing leafy greens. To achieve higher reductions, a sanitizer is often combined with other chemical or physical agents (Ho et al ., 2011;Neal et al ., 2012;Olaimat and Holley, 2012). While sanitizers such as ozone (Kim et al ., 2003) and gaseous chlorine dioxide (Sy et al ., 2005a, b) can achieve high log reduction of microbial populations on fruits and non-leafy vegetables, their use at concentrations high enough to achieve the same effi cacy on leafy greens can cause discoloration or other sensory degradation of delicate leaf tissue.…”

Section: Sanitizers Used In Fresh-cut Processingmentioning

confidence: 99%

Combining sanitizers and nonthermal processing technologies to improve fresh-cut produce safety

Doona

Feeherry

Feng

et al. 2015

Electron Beam Pasteurization and Complementary Food Processing Technologies

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Section: Sanitizers Used In Fresh-cut Processingmentioning

confidence: 99%

Combining sanitizers and nonthermal processing technologies to improve fresh-cut produce safety

Doona

Feeherry

Feng

et al. 2015

Electron Beam Pasteurization and Complementary Food Processing Technologies

View full text Add to dashboard Cite

“…The effectiveness of disinfectant agents depends on different aspects such as: microbial sensitivity to the sanitizer used, characteristics of products surfaces, attachment of cells to produce surfaces, formation of resistant biofilms and internalization of microorganisms, type of washing, exposure time, concentration, pH and temperature (Allende, Selma, López-Gálvez, Villaescusa, & Gil, 2008;Neal et al, 2012). Consequently, variable results are commonly reported by researchers.…”

Section: Introductionmentioning

confidence: 99%

Assessment of the impact of hydrogen peroxide solutions on microbial loads and quality factors of red bell peppers, strawberries and watercress

2012

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“…As a fourth criterion, an approved microbiological method for pathogen enumeration had to be employed. Considering all of those requirements, 40 primary studies were regarded as appropriate for inclusion in the present meta-analysis study (19)(20)(21)(22)(23)(24)(25)(26).…”

Section: Methodsmentioning

confidence: 99%

“…The phenomenon of cross-contamination during produce washing has been indicated as the potential cause of the spinach E. coli O157:H7 outbreak that resulted in 205 illnesses and three deaths in the fall of 2006 in the United States (17, 18). As disinfection of fresh produce constitutes a critical control point, several reports quantify the pathogens' concentrations in these foods before and after disinfection with different sanitizers (19)(20)(21)(22)(23)(24)(25)(26). However, because the log reductions of pathogens attained by the sanitizers are affected by the particular conditions or study characteristics (protocols for washing, type of fruit and vegetable, whole or cut fresh produce, type of sanitizer and concentration, washing time and temperature, pathogenic strains, microbiological essays, etc.)…”

mentioning

confidence: 99%

Meta-analysis of the Effects of Sanitizing Treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes Inactivation in Fresh Produce

Prado-Silva

Cadavez

Gonzales-Barrón

et al. 2015

Appl Environ Microbiol

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The aim of this study was to perform a meta-analysis of the effects of sanitizing treatments of fresh produce on Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes. From 55 primary studies found to report on such effects, 40 were selected based on specific criteria, leading to more than 1,000 data on mean log reductions of these three bacterial pathogens impairing the safety of fresh produce. Data were partitioned to build three meta-analytical models that could allow the assessment of differences in mean log reductions among pathogens, fresh produce, and sanitizers. Moderating variables assessed in the meta-analytical models included type of fresh produce, type of sanitizer, concentration, and treatment time and temperature. Further, a proposal was done to classify the sanitizers according to bactericidal efficacy by means of a meta-analytical dendrogram. The results indicated that both time and temperature significantly affected the mean log reductions of the sanitizing treatment (P < 0.0001). In general, sanitizer treatments led to lower mean log reductions when applied to leafy greens (for example, 0.68 log reductions [0.00 to 1.37] achieved in lettuce) compared to other, nonleafy vegetables (for example, 3.04 mean log reductions [2.32 to 3.76] obtained for carrots). Among the pathogens, E. coli O157:H7 was more resistant to ozone (1.6 mean log reductions), while L. monocytogenes and Salmonella presented high resistance to organic acids, such as citric acid, acetic acid, and lactic acid (ϳ3.0 mean log reductions). With regard to the sanitizers, it has been found that slightly acidic electrolyzed water, acidified sodium chlorite, and the gaseous chlorine dioxide clustered together, indicating that they possessed the strongest bactericidal effect. The results reported seem to be an important achievement for advancing the global understanding of the effectiveness of sanitizers for microbial safety of fresh produce.T he consumption of fresh fruits and vegetables comprises an essential element of a healthy diet and a protective factor against several chronic diseases (1, 2). Even though the ingestion of these products is highly recommended by health authorities, guaranteeing fresh, safe, and high-quality fruits and vegetables remains an enormous challenge for fresh-produce industries.In order to deliver the health benefits (2), fruits and vegetables must be safe. One of the chief concerns related to the safety of these products is their recurrent and increased association with disease outbreaks (3-6). Epidemiological investigations indicate that Salmonella, pathogenic Escherichia coli, and Listeria monocytogenes stand out as the most important bacterial agents linked to fresh-produce disease outbreaks (3, 5-7). Recent studies have reported the occurrence and high diversity of these microorganisms in the environment or in close areas of produce farming areas (8-13).Given the above, fresh-produce industries have been implementing measures at pre-and postharvest steps to reduce or avoid the contam...

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Comparison of multiple chemical sanitizers for reducing Salmonella and Escherichia coli O157:H7 on spinach (Spinacia oleracea) leaves

Cited by 76 publications

References 50 publications

Combining sanitizers and nonthermal processing technologies to improve fresh-cut produce safety

Combining sanitizers and nonthermal processing technologies to improve fresh-cut produce safety

Assessment of the impact of hydrogen peroxide solutions on microbial loads and quality factors of red bell peppers, strawberries and watercress

Meta-analysis of the Effects of Sanitizing Treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes Inactivation in Fresh Produce

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