Effect of residual chlorine and organic acids on survival and attachment of Escherichia coli O157: H7 and Listeria monocytogenes on spinach leaves during storage

Chhetri, Vijay Singh; Janes, Marlene E.; King, Joan M.; Doerrler, William T.; Adhikari, Achyut

doi:10.1016/j.lwt.2019.02.019

Cited by 30 publications

(8 citation statements)

References 46 publications

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“…Seed/sprout samples (total 10 g) were homogenized with 90 ml of 0·1% (v/v) peptone water using a Fisherbrand™ 150 Hand Held Homogenizer (Fisher Scientific, Waltham, MA). Homogenized samples were serially diluted with 0·1% PW and spread plated on Oxford agar to quantify L. monocytogenes incubating for 24 h at 37°C (Chhetri et al ).…”

Section: Methodsmentioning

confidence: 99%

Effectiveness of daily rinsing of alfalfa sprouts with aqueous chlorine dioxide and ozonated water on the growth of Listeria monocytogenes during sprouting

Adhikari

Chhetri

Bhattacharya

et al. 2019

Lett Appl Microbiol

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Alfalfa sprouts have been implicated in multiple foodborne disease outbreaks. This study evaluated the growth of Listeria monocytogenes during sprouting of alfalfa seeds and the effectiveness of daily chlorine dioxide & ozone rinsing in controlling the growth. Alfalfa seeds inoculated with L. monocytogenes were sprouted for 5 days (25°C) with a daily aqueous ClO2 (3 ppm, 10 min) or ozone water (2 ppm, 5 min) rinse. Neither treatment significantly reduced the growth of L. monocytogenes on sprouting alfalfa seeds. The initial level of L. monocytogenes was 3·44 ± 0·27, which increased to c. 7·0 log CFU per g following 3 days of sprouting. There was no significant difference in the bacterial population between the treatment schemes. Bacterial distribution in roots (7·63 ± 0·511 log CFU per g), stems (7·51 ± 0·511 log CFU per g) and leaves (7·41 ± 0·511 log CFU per g) were similar after 5 days. Spent sanitizers had significantly lower levels of bacterial populations compared to the spent distilled water control. The results indicated that sprouting process provides a favourable condition for the growth of L. monocytogenes and the sanitizer treatment alone may not be able to reduce food safety risks. Significance and Impact of the Study Sprouts are high‐risk foods. Consumption of raw sprouts is frequently associated with foodborne disease outbreaks. Optimum sprouting procedure involves soaking seeds in water followed by daily water rinsing to maintain a moist environment that is also favourable for the growth of pathogenic micro‐organisms. The present study emphasized the potential food safety risks during sprouting and the effect of applying daily sanitizer rinsing in the place of water rinsing to reduce those risks. The finding of this study may be useful in the development of pre‐harvest and post‐harvest risk management strategies.

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Section: Methodsmentioning

confidence: 99%

Effectiveness of daily rinsing of alfalfa sprouts with aqueous chlorine dioxide and ozonated water on the growth of Listeria monocytogenes during sprouting

Adhikari

Chhetri

Bhattacharya

et al. 2019

Lett Appl Microbiol

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“…During washing, pathogenic bacteria with loose adhesion on the product surface will be circulated with water to contaminate the product, which subsequently enters the washing tank; thus, the disinfection efficacy against the pathogens in the washing water is also critical [16] , [17] . Because of the advantages of low-cost and moderate disinfection efficacy, free chlorine (FC) at 10–20 ppm and paracetic acid (PAA) at 80 ppm are effective to prevent cross-contamination and thus were recommended for fresh produce disinfection [17] , [18] , [19] , [20] . US is an effective method for preventing cross-contamination when used in combination with chemical disinfectants.…”

Section: Introductionmentioning

confidence: 99%

Combined use of ultrasound-assisted washing with in-package atmospheric cold plasma processing as a novel non-thermal hurdle technology for ready-to-eat blueberry disinfection

Wang

2022

Ultrasonics Sonochemistry

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“…The decontamination techniques could be useful also to prevent postwashing recontamination and bacterial adhesion on produce surfaces, thanks to the presence of sanitizers residues (Chhetri, Janes, King, Doerrler, & Adhikari, 2019). The effectiveness of sanitizers in inoculated produce has been recently investigated (Cuggino et al, 2020; Xu, Campisi, Li, & Fischetti, 2021); nevertheless, the prevention of microbial adhesion has been scarcely studied, and little is known about the possible effect of residual sanitizers.…”

Section: Introductionmentioning

confidence: 99%

Comparing the effectiveness of Cinnamomum zeylanicum essential oil and two common household sanitizers to reduce lettuce microbiota and prevent Salmonella enterica recontamination

Rossi

Maggio

Casaccia

et al. 2022

Journal of Food Safety

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The washing step is necessary to remove biological and physical hazards from minimally processed vegetables. Nevertheless, the risk of foodborne diseases could persist even after washing due to postsanitizing contamination, and little is known about the antimicrobial effect of residual sanitizers. This study was conducted to compare the effectiveness of sodium hypochlorite (SH), sodium bicarbonate, and Cinnamomum zeylanicum essential oil (CEO) as sanitizers on lettuce (8 C, 48 h). First, the effect of sanitizers in reducing total aerobic mesophilic and psychrotrophic bacteria, yeast and molds, lactic acid bacteria, and Enterobacteriaceae on lettuce was evaluated with some insights on lettuce quality attributes (pH, color, and sensory analysis). Then, the capability of the treatments in preventing postwashing Salmonella adhesion on lettuce surface was investigated. Commercial SH disinfectant (solution at 2%) and CEO (0.5%) reduced microbial contamination in lettuce, without affecting the overall acceptability after 48 h at 8 C. SH reduced postsanitizing Salmonella adhesion of about 2.7 Log colony forming unit (CFU)/g. The microbial reduction was confirmed by confocal laser scanning microscopy, which also evidenced Salmonella internalization within stomata. Interestingly, CEO as well reduced Salmonella adhesion but with lower efficacy (0.44-1.00 Log CFU/g reduction), while sodium bicarbonate (15 mg/ml) was not effective. In conclusion, SH and CEO seem to be effective sanitizing agents, capable of improving the microbiological profile of fresh produce. In addition, the residual sanitizers, that remain on lettuce after washing, play a role in reducing Salmonella adhesion. | INTRODUCTIONVegetables are easily subjected to microbial contamination that occur along the production chain. In particular, lettuce has been associated with high-profile outbreaks causing severe illnesses (Herman, Hall, & Gould, 2015), such as those caused by Escherichia coli, Salmonella spp., and Listeria monocytogenes (Ku, Chiu, Shen, & Jenks, 2020;Kyere, Palmer, Wargent, & Flint, 2018). Recently, different reports of European countries have linked food-borne outbreaks to the crosscontamination occurring in the domestic kitchens (Duthoo et al., 2020), especially for vegetables that are consumed raw. In particular, Salmonella spp. can be transferred from food products to

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Effect of residual chlorine and organic acids on survival and attachment of Escherichia coli O157: H7 and Listeria monocytogenes on spinach leaves during storage

Cited by 30 publications

References 46 publications

Effectiveness of daily rinsing of alfalfa sprouts with aqueous chlorine dioxide and ozonated water on the growth of Listeria monocytogenes during sprouting

Effectiveness of daily rinsing of alfalfa sprouts with aqueous chlorine dioxide and ozonated water on the growth of Listeria monocytogenes during sprouting

Combined use of ultrasound-assisted washing with in-package atmospheric cold plasma processing as a novel non-thermal hurdle technology for ready-to-eat blueberry disinfection

Comparing the effectiveness of Cinnamomum zeylanicum essential oil and two common household sanitizers to reduce lettuce microbiota and prevent Salmonella enterica recontamination

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