Efficacy of sanitizers in reducing Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes populations on fresh-cut carrots

Effect of Sanitizers and Oregano Essential Oils to Reduce the Incidence of Salmonella and Other Pathogens in Vegetables

“…ASC caused the same effect but only under laboratory conditions. The results are similar to those reports by us previously researched with 250 and 500 ppm of ASC on shredded carrots (Ruiz-Cruz et al, 2007). Fig.…”

“…This sanitizer reduced the both pathogen populations to undetectable levels (with 10 cfu/g detection limit), achieving reductions of 5.53 and 5.35 log cfu/g of Salmonella and E. coli O157:H7, respectively, under both water conditions. The results are similar to those reported by other researchers (González et al, 2004;Ruiz-Cruz et al, 2007). Cells of both pathogens increased by 1.5-3 log cfu/g at the end of storage.…”

“…Cultures of Salmonella and E. coli O157:H7 from freezer stocks were grown in tryptic soy broth (Difco Laboratories, Detroit, MI). To suppress growth of microorganisms naturally present on different vegetables, nalidixic acid-resistant strains were obtained and used in this study (Inatsu et al, 2005a;Inatsu et al, 2005b;Ruiz-Cruz et al, 2007). Salmonella and E. coli O157:H7 strains were adapted to grow on Luria-Bertani broth (LBB; Difco, Becton Dickinson, Sparks, MD) supplemented with 50 μg/mL nalidixic acid (LBB-Nal) and incubated at 37°C.…”

“…Untreated produce samples were used as control. For the simulated commercial water processing, was obtained by repeatedly dipping freshly shredded produce of known mass in a fixed volume of tap water (González et al, 2004;Ruiz-Cruz et al, 2007). Each mesh bag of inoculated produce were dipped into one sanitizer solution (sample to wash water ratio of 1:5 w/v) with contact time of 1 (ASC and OEO) and 2 min (Cl, PA and DC) with constant stirring.…”

The effect of thermal, chlorine and ozone treatments on survival of Escherichia coli and Salmonella spp. in açai berries

“…The recommendation of active chlorine concentrations for sanitizing fresh products is in the range of 50-200 mg.L -1 , with a contact time from 15 to 30 min [10]. The efficiency of chlorination can be influenced by organic matter present in water, as well as insufficient cooling, exposure to air or light, or a combination of these three factors [11]. Ozone (O 3 ) is one of the most powerful oxidizing agents (2.07 mV), effective for inactivation of Gram-negative and Gram-positive bacteria, viruses and yeasts, including sporulated forms [12], and protozoan cysts [13].…”