Efficacy of Chlorine, Chlorine Dioxide, and Peroxyacetic Acid in Reducing Salmonella Contamination in Wash Water and on Mangoes Under Simulated Mango Packinghouse Washing Operations

Mathew, Elza Neelima; Muyyarikkandy, Muhammed Shafeekh; Bedell, Carley; Amalaradjou, Mary Anne Roshni

doi:10.3389/fsufs.2018.00018

Cited by 25 publications

(12 citation statements)

References 55 publications

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“…Similar behaviour was found when NaClO was added at 200 ppm, with a lower initial growth rate of X. citri followed by rapid bacterial growth after 20 h. Both EW and free chlorine are volatile compounds that lose their antimicrobial action after a certain time 30 . Also, the loss of antimicrobial efficacy is related to the reaction with the organic matter, 25,26,28 and even light can accelerate the loss of chlorine efficacy. However, NaClO at 280 ppm was established as an effective X. citri suppressor (curve is also overlapped with the ‘EW 9 min at 400 μL mL −1 ’ dataset in Fig.…”

Section: Resultssupporting

confidence: 60%

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Evaluating the potential of electrolysed water for the disinfection of citrus fruit in packinghouses

et al. 2020

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BACKGROUND The largest and most profitable market for citrus is the production of fresh fruit. Xanthomonas citri subsp. citri is a Gram‐negative plant pathogen and the etiological agent of citrus canker, one of the major threats to citrus production worldwide. In the early stages of infection, X. citri can attach to plant surfaces by means of biofilms. Biofilm is considered an essential virulence factor, which helps tissue colonization in plants. Thus, sanitization of citrus fruit is mandatory in packinghouses before any logistic operation as packing and shipment to the market. The aim of this study was to evaluate electrolysed water (EW) as a sanitizer for the disinfection of citrus fruit in packinghouses. RESULTS Using a protocol to monitor cell respiration we show that EW, obtained after 8 and 9 min of electrolysis, sufficed to kill X. citri when applied at a concentration of 500 μL mL−1. Furthermore, microscopy analysis, combined with time‐response growth curves, confirmed that EW affects the bacterial cytoplasmatic membrane and it leads to cell death in the first few minutes of contact. Pathogenicity tests using limes to simulate packinghouse treatment showed that EW, produced with 9 min of electrolysis, was a very effective sanitizer capable of eliminating X. citri from contaminated fruit. CONCLUSION It was possible to conclude that EW is significantly effective as sodium hypochlorite (NaClO) at 200 ppm. Therefore, EW could be an alternative for citrus sanitization in packinghouses. © 2020 Society of Chemical Industry

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Section: Resultssupporting

confidence: 60%

“…Free chlorine reacts with all the organic matter in a solution, decreasing its action against bacteria 25,26 . Bactericidal efficacy of free chlorine is also diminished by pH variations regardless if generated via EW or NaClO.…”

Section: Resultsmentioning

confidence: 99%

Evaluating the potential of electrolysed water for the disinfection of citrus fruit in packinghouses

et al. 2020

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“…Since S. Newport and S. Branderup have been previously associated with Salmonella outbreaks associated with mangoes, although isolated from tomatoes, similar serovars were employed in the study. Further, this study was done as a follow up to a recent study investigating the efficacy of commercially employed wash water disinfectants in controlling Salmonella in wash water and on mangoes ( Mathew et al, 2018 ). Therefore, in order to understand the behavior of these isolates on mangoes during the post-harvest handling and storage of mangoes, the same bacterial cultures were utilized in the present study.…”

Section: Methodsmentioning

confidence: 99%

Attachment of Salmonella enterica on Mangoes and Survival Under Conditions Simulating Commercial Mango Packing House and Importer Facility

et al. 2018

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Consumption of raw mangoes has led to multiple Salmonella-associated foodborne outbreaks in the United States. Although several studies have investigated the epiphytic fitness of Salmonella on fresh produce, there is sparse information available on the survival of Salmonella on mangoes under commercial handling and storage conditions. Hence, the objective of the study was to evaluate the survival of Salmonella on mangoes under ambient conditions simulating the mango packing house and importer facility. Further, the ability of the pathogen to adhere and attach on to the mango fructoplane was also investigated. For the attachment assays, mango skin sections were inoculated with fifty microliters of S. Newport suspension (6.5 log CFU/skin section) and minimum time required for adhesion and attachment were recorded. With the survival assays, unwaxed mangoes were spot inoculated with the Salmonella cocktail to establish approximately 4 and 6.5 log CFU/mango. The fruits were then subjected to different storage regimens simulating fruit unloading, waxing, and storage at the packing house and ripening and storage at the importer facility. Results of our study reveal that Salmonella was able to adhere on to the fructoplane immediately after contact. Further, formation of attachment structures was seen as early as 2 min following inoculation. With the survival assays, irrespective of the inoculum levels, no significant increase or decrease in pathogen population was observed when fruit were stored either at ambient (29–32°C and RH 85–95%, for 48 h), ripening (20–22°C and RH 90–95% for 9 days) or refrigerated storage (10–15°C and 85–95% for 24–48 h) conditions. Therefore, once contaminated, mangoes could serve as potential vehicles in the transmission of Salmonella along the post-harvest environment. Hence development and adoption of effective food safety measures are warranted to promote the microbiological safety of mangoes.

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“…Salmonella behavior to Peracetic Acid-PAA (organic acid used in biocides for surface and equipment disinfection) was identical in isolates from both serotypes, with MICs varying between 60–70 mg/L and MBCs between 70–90mg/L, when the pH of the medium was not adjusted ( Table 1 ). However, large variability in MICs (7–80 mg/L to 500–1760 mg/L) to PAA have been reported between studies [ 46 , 47 , 48 , 49 ], as well as bactericidal concentrations (20–80 mg/L to 200–1.000 mg/L) [ 48 , 49 , 50 , 51 ], which can be related to the diversity of methodological approaches (e.g., culture medium, incubation temperature, contact time with the compound, preparation of the inoculum) and the few tested serotypes/strains. Concerning the MIC and MBC values when the media was adjusted to pH=4.50, identified as the optimum pH for PAA maximum activity [ 24 ], we observed a decreased trend for all the tested isolates (MIC = 20–40 mg/L and MBC = 40–50 mg/L) ( Table 1 ).…”

Section: Resultsmentioning

confidence: 99%

Atypical Non-H2S-Producing Monophasic Salmonella Typhimurium ST3478 Strains from Chicken Meat at Processing Stage Are Adapted to Diverse Stresses

et al. 2020

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Poultry products are still an important cause of Salmonella infections worldwide, with an increasingly reported expansion of less-frequent serotypes or atypical strains that are frequently multidrug-resistant. Nevertheless, the ability of Salmonella to survive antimicrobials promoted in the context of antibiotic reducing/replacing and farming rethinking (e.g., organic acids and copper in feed/biocides) has been scarcely explored. We investigated Salmonella occurrence (conventional and molecular assays) among chicken meat at the processing stage (n = 53 batches/29 farms) and characterized their tolerance to diverse stress factors (antibiotics, copper, acid pH, and peracetic acid). Whole-genome sequencing was used to assess adaptive features and to perform comparative analysis. We found a low Salmonella occurrence (4%) and identified S. Enteritidis/ST11 plus atypical non-H2S-producing S. 1,4,[5],12:i:-/ST3478. The ST3478 presented the ability to grow under diverse stresses (antibiotics, copper, and acid-pH). Comparative genomics among ST3478 isolates showed similar antibiotic/metal resistance gene repertoires and identical nonsense phsA thiosulfate reductase mutations (related to H2S-negative phenotype), besides their close phylogenetic relationship by cgMLST and SNPs. This study alerts for the ongoing national and international spread of an emerging monophasic Salmonella Typhimurium clonal lineage with an enlarged ability to survive to antimicrobials/biocides commonly used in poultry production, being unnoticed by conventional Salmonella detection approaches due to an atypical non-H2S-producing phenotype.

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Efficacy of Chlorine, Chlorine Dioxide, and Peroxyacetic Acid in Reducing Salmonella Contamination in Wash Water and on Mangoes Under Simulated Mango Packinghouse Washing Operations

Cited by 25 publications

References 55 publications

Evaluating the potential of electrolysed water for the disinfection of citrus fruit in packinghouses

Evaluating the potential of electrolysed water for the disinfection of citrus fruit in packinghouses

Attachment of Salmonella enterica on Mangoes and Survival Under Conditions Simulating Commercial Mango Packing House and Importer Facility

Atypical Non-H2S-Producing Monophasic Salmonella Typhimurium ST3478 Strains from Chicken Meat at Processing Stage Are Adapted to Diverse Stresses

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