Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables

Velázquez, Lidia del Carmen; Barbini, Norma Beatriz; Escudero, María Esther; Estrada, Cecilia Stella Marys Lucero; Guzmán, A.M.

doi:10.1016/j.foodcont.2008.05.012

Cited by 82 publications

(54 citation statements)

References 32 publications

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“…This is in agreement with literature (Erickson, 2012) and with the fact that, particularly in Europe, the use of sanitizers is mainly recommended to keep the wash water clean rather than to decontaminate the lettuce (Baert et al, 2009;Velazquez et al, 2009;Zhang et al, 2009). Our results indicated that subsequent storage of treated lettuce (PAA + LA or NaClO) under modified atmosphere at 7°C revealed no significant influence of the pathogen level on the lettuce, which was is in accordance with the work of Posada-Izquierdo (Posada-Izquierdo et al, 2012) nor regarding the attachment/internalization of the bacteria.…”

Section: Discussionsupporting

confidence: 91%

Minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of E. coli O157 and Salmonella

Linden

Avalos-Llano

Eriksson

et al. 2016

International Journal of Food Microbiology

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The influence of a selection of minimal processing techniques (sanitizing wash prior to packaging, modified atmosphere, storage conditions under light or in the dark) was investigated in relation to the survival of, attachment to and internalization of enteric pathogens in fresh produce. Cut Iceberg lettuce was chosen as a model for fresh produce, Escherichia coli O157:H7 (E. coli O157) and Salmonella enterica were chosen as pathogen models. Care was taken to simulate industrial post-harvest processing. A total of 50 ± 0.1 g of fresh-cut Iceberg lettuce was packed in bags under near ambient atmospheric air with approximately 21% O 2 (NAA) conditions or equilibrium modified atmosphere with 3% O 2 (EMAP). Two lettuce pieces inoculated with E. coli O157 BRMSID 188 or Salmonella Typhimurium labeled with green fluorescent protein (GFP) were added to each package. The bags with cut lettuce were stored under either dark or light conditions for 2 days at 7°C. The pathogens' capacity to attach to the lettuce surface and cut edge was evaluated 2 days after inoculation using conventional plating technique and the internalization of the bacteria was investigated and quantified using confocal microscopy. The effect of a sanitizing wash step (40 mg/L NaClO or 40 mg/L peracetic acid + 1143 mg/L lactic acid) of the cut lettuce prior to packaging was evaluated as well. Our results indicate that both pathogens behaved similarly under the investigated conditions. Pathogen growth was not observed, nor was there any substantial influence of the investigated atmospheric conditions or light/dark storage conditions on their attachment/internalization. The pathogens attached to and internalized via cut edges and wounds, from which they were able to penetrate into the parenchyma. Internalization through the stomata into the parenchyma was not observed, although some bacteria were found in the substomatal cavity. Washing the cut edges with sanitizing agents to reduce enteric pathogen numbers was not more effective than a rinse with precooled tap water prior to packaging. Our results confirm that cut surfaces are the main risk for postharvest attachment and internalization of E. coli O157 and Salmonella during minimal processing and that storage and packaging conditions have no important effect.

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Section: Discussionsupporting

confidence: 91%

Minimal processing of iceberg lettuce has no substantial influence on the survival, attachment and internalization of E. coli O157 and Salmonella

Linden

Avalos-Llano

Eriksson

et al. 2016

International Journal of Food Microbiology

View full text Add to dashboard Cite

show abstract

“…Nonetheless, sanitation is standard in all food processes in order to achieve high levels of safety (Artés et al, 2009;Choi et al, 2012;López-gálvez et al, 2009;Ruiz-cruz et al, 2007;Tornuk et al, 2011;Velázquez et al, 2009;Meireles et al, 2016).…”

Section: Sanitationmentioning

confidence: 99%

“…It´s antimicrobial activity is related to the environmental pH (Ölmez et al, 2009;Velázquez et al, 2009;Goodburn et al, 2013;Meireles et al, 2016).…”

Section: Organic Acidsmentioning

confidence: 99%

“…After many years of investigations and testing (laboratory and field), scientists and researchers have finally gathered, sufficient evidence that long-term use of chlorinated water as a sanitizer can have a negative impact on human life. Its byproducts have carcinogenic as well as mutagenic effects and may present toxicity risks (Ölmez et al, 2009;Velázquez et al, 2009;Maffei et al, 2013;Goodburn et al, 2013;Meireles et al, 2016).…”

Section: Chlorinementioning

confidence: 99%

“…In reference to the disadvantages and limitations associated with usage they are not allowed for organic products. Efficacy is affected by the presence of organic matter corrosive, activity pH dependent and reacts with organic matter (ÖLMEZ et al, 2009, VELÁZQUEZ et al, 2009, MAFFEI et al, 2013.…”

Section: Chlorinementioning

confidence: 99%

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