Direct Application of a New Hypochlorite Sanitizer for Reducing Bacterial Contamination on Foods

Abstract

The efficacy of the buffered sodium hypochlorite solution, Bionox, in controlling bacterial contamination was evaluated on fresh-cut poultry (chicken, light and dark meat), fish fillets, fruit, and vegetables. Food products were immersed in a nutrient broth suspension of Salmonella enteritidis (ATCC #13067) for 30 s and allowed to drip/air dry for 10 s prior to exposure to the sanitizing agent. Food products were then each vigorously washed with 100 ml of buffered peptone which was plated in serial dilution on XLD-N agar and incubated at 37°C for 24 h. Typical Salmonella colonies as well as non-Salmonella colonies growing on the XLD-N plates were counted and identified. Results showed the sanitizing solution to be effective in reducing S. enteritidis on all test foodstuffs. Count reductions of 4, 3, and 2 logs per gram on chicken, vegetables, and fruit, respectively, were achieved. Salmonella reductions of two logs were also achieved on fish fillets, but the sanitizer performance depended to some extent on the background bacterial flora present prior to the addition of the Salmonella test organism. The effect of the sanitizing solution on protein functionality, lipid oxidation, and starch degradation was determined using protein dispersibility and solubility assays, peroxide and iodine values, and changes in reducing sugars levels, respectively. Results showed no adverse effects on these parameters after exposure of the food products to the sanitizing solution.

SalmonellaContamination Associated with Bacterial Soft Rot of Fresh Fruits and Vegetables in the Marketplace

“…Finally, since Salmonella survive and grow on contaminated, fresh-cut surfaces of tomatoes (2,26,28) and other vegetables, sanitation and treatments such as chlorination (20,26) should be rigorously practiced in the marketing channels between the packing house and final consumption. While it can be assumed that Salmonella and other fecal coliforms that may be present in commercially handled fresh produce are at base levels, any factors that favor multiplication of bacteria before consumption could result in a public health problem.…”

Electrolyzed oxidizing water treatment for decontamination of raw salmon inoculated with Escherichia coli O157:H7 and Listeria monocytogenes Scott A and response surface modeling

“…So far, several chemical solution (aqueous) treatments have been investigated such as hypochlorite (OCl À ), chlorine, chlorine dioxide (ClO 2 ), trisodium phosphate solution (TSP) and, acidified sodium chlorite (ASC) to eliminate pathogens from seafood (Bremer & Osborne, 1998;Kim, Huang, Marshall, & Wei, 1999;Lin, Huang, Cornell, Lin, & Wei, 1996;Mu, Huang, Gates, & Wu, 1997;Park, Rua, & Acker, 1991;Su & Morrissey, 2003). Lin et al (1996) determined bactericidal effect of aqueous chlorine and chlorine dioxide on the E. coli O157:H7, L. monocytogenes, and streptomycin-resistant (Str R )-L. monocytogenes, inoculated fish cubes (mangrove snapper).…”

Mechanisms contributing to hypochlorous acid resistance of a Salmonella isolate from a poultry-processing plant

“…Effective sanitizers can prevent the threat posed by pre‐ and post‐contamination of Salmonella ‐free poultry products (Cutter and Dorsa 1995). Efforts to eradicate Salmonella on chicken carcasses during processing involve treatment with trisodium phosphate, chlorine or hypochlorite (Park et al . 1991; Wang et al .…”

“…Effective sanitizers can prevent the threat posed by preand post-contamination of Salmonella-free poultry products (Cutter and Dorsa 1995). Efforts to eradicate Salmonella on chicken carcasses during processing involve treatment with trisodium phosphate, chlorine or hypochlorite (Park et al 1991;Wang et al 1997). Hypochlorous acid (HOCl) is an effective broad-spectrum disinfectant which is widely used to disinfect drinking water, control fouling in industrial water systems and sanitize surfaces in food-processing environments.…”