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

Neo, Shan Yu; Lim, Pei Yan; Phua, Li Kai; Khoo, Gek Hoon; Kim, Su-Jung; Lee, Seung‐Cheol; Yuk, Hyun‐Gyun

doi:10.1016/j.fm.2013.05.001

Cited by 58 publications

(38 citation statements)

References 33 publications

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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%

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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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Section: Methodsmentioning

confidence: 99%

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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“…Wine spoilage microorganisms interfere with the winemaking process, causing stuck fermentations or degraded wine quality, caused by off flavors that develop during the aging process, as a consequence of poor sanitation practices. Peroxyacetic acid (PAA) is a sanitizer approved for fresh produce by the United States (US) Food and Drug Administration (Neo et al, 2013). PAA has been used for food contact surface sanitizing and aseptic packaging.…”

Section: Introductionmentioning

confidence: 99%

Anin vitroandin vivoevaluation of peroxyacetic acid as an alternative sanitizer for wine barrels

Solis

Gadoury

Worobo

2016

Ciência Téc. Vitiv.

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“…monocytogenes treated with 51 ppm of peroxyacetic acid and 170 ppm chlorine; both treatments reduced population levels by approximately 1.0 Log CFU/g (Neo, et al, 2013). …”

Section: Peroxyacetic Acidmentioning

confidence: 94%

“…Currently, no alternative chemical or physical intervention strategies, such as electrolyzed water, peroxyacetic acid, and ultraviolet radiation, is known to have demonstrated a suppression in pathogen growth during sprouting (Kim et al, 2009;Neo et al, 2013;Phua et al, 2014;Wang et al, 2013). The application of protective bacterial cultures could be used to influence the growth and survival of multiple foodborne pathogens on sprouts.…”

Section: Listeria Monocytogenesmentioning

confidence: 99%

The use of Lactic Acid Bacteria to control the growth of foodborne pathogens on fresh-cut fruits and sprout vegetables

Rossi¹

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Growing consumer awareness of the health benefits associated with fruits and vegetables and demand for easy to prepare products has prompted the development of a wide variety of minimally processed fruits and vegetables. Minimally processed fruits and vegetables are often peeled, cut, or diced which compromise the produces' natural protective barriers, exposing a nutrient rich medium and providing an ideal environment for the growth of microorganisms, monocytogenes by Lb. plantarum and LPP was greater than Salmonella spp. and E. coli O157:H7 on apple slices and alfalfa seeds, alike. LAB had a minimal effect on the quality of the apple slices and alfalfa seeds. LAB could be an effective strategy in reducing pathogen populations at abusive temperatures and germination conditions without influencing the quality of minimally processed fruit and vegetables.

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

Cited by 58 publications

References 33 publications

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

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

Anin vitroandin vivoevaluation of peroxyacetic acid as an alternative sanitizer for wine barrels

The use of Lactic Acid Bacteria to control the growth of foodborne pathogens on fresh-cut fruits and sprout vegetables

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