Generation of chlorine by-products in simulated wash water

Shen, Cangliang; Norris, Pauline; Williams, O.W.; Hagan, Stephanie; Li, KaWang

doi:10.1016/j.foodchem.2015.04.146

Cited by 56 publications

(34 citation statements)

References 11 publications

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“…Currently, in fresh produce processing, chlorine, primarily composed of hypochlorous acid (HOCl), is the most commonly applied sanitizer due to its strong ability to kill microorganisms in solutions, minimal impact on the produce quality, and economic feasibility (24). However, free chlorine is easily consumed by organic matter, and repeatedly adding chlorine into wash solutions that are high in organic loads can generate elevated levels of toxic chlorine by-products, such as trihalomethanes and haloacetic acid (8,9,25). Therefore, evaluating various chemical antimicrobials as alternatives to chlorine has become an increasing concern and priority for the produce industry (9).…”

mentioning

confidence: 99%

Reductions in Natural Microbial Flora, Nonpathogenic Escherichia coli, and Pathogenic Salmonella on Jalapeno Peppers Processed in a Commercial Antimicrobial Cabinet: A Pilot Plant Trial

Adler¹,

Cain-Helfrich²,

Shen

2016

Journal of Food Protection

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This experiment aimed to validate the use of antimicrobial solutions in a spray cabinet to inactivate natural microbial flora, nonpathogenic Escherichia coli , and Salmonella on jalapeno peppers. Jalapeno peppers, uninoculated or inoculated with a five-strain mixture of rifampin-resistant E. coli (3.9 log CFU/g) or novobiocin- and nalidixic acid-resistant Salmonella (4.2 log CFU/g), were passed through a commercial antimicrobial cabinet containing both a top and bottom bar spraying (1.38 bar and 2 liters/min) water, sodium hypochlorite (50 ppm), sodium hypochlorite with pH adjusted to 6.7, peroxyacetic acid (PAA; 80 ppm), PAA with pH adjusted to 6.7, lactic with citric acid (1%), lactic with citric acid with sodium lauryl sulfate (1,200 ppm), or chlorine dioxide (5 ppm). Bacteria were recovered in 0.1% buffered peptone water plus 0.1% sodium thiosulfate, which was followed by spread plating onto tryptic soy agar (TSA), TSA plus rifampin (100 μg/ml), and TSA plus novobiocin (25 μg/ml) and nalidixic acid (20 μg/ml). There were no significant differences (P ≥ 0.05) in recovered natural microbial flora, E. coli , and Salmonella populations between untreated peppers (3.5 to 4.2 log CFU/g) and peppers treated with water (3.4 to 3.8 log CFU/g). Significantly fewer (P < 0.05) natural microbial flora, E. coli , and Salmonella populations were recovered on the peppers after they were treated with a majority of the antimicrobials applied in the commercial antimicrobial cabinet. The largest population reduction was observed on peppers sprayed with PAA. Interestingly, the pH adjustment did not make a difference (P ≥ 0.05) in the recovered bacterial populations. These results validate the use of a commercial antimicrobial spray cabinet, and they are useful for developing application protocols for antimicrobials to control Salmonella during the postharvest processing of jalapeno peppers.

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confidence: 99%

Reductions in Natural Microbial Flora, Nonpathogenic Escherichia coli, and Pathogenic Salmonella on Jalapeno Peppers Processed in a Commercial Antimicrobial Cabinet: A Pilot Plant Trial

Adler¹,

Cain-Helfrich²,

Shen

2016

Journal of Food Protection

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“…Recently, there is growing interest for produce processors to apply antimicrobial chemicals rather than chlorine during produce washing, as chlorine water easily reacts with water constituents and generates chlorine byproducts after repeated replenishing with new chlorine solutions (López-Gálvez et al, 2012;Shen et al, 2016). Local small produce growers in WV are also losing interest in chlorine use due to the increased marketability of natural and organic fresh produce (personal communication with Dr. Tom McConnell, Program Leader of the WV Small Farm Center).…”

Section: Treatmentmentioning

confidence: 99%

“…The antimicrobial effect of chlorinated water against Salmonella was observed when spraying 200 ppm chlorinated water onto tomato surfaces (Bari et al, 2003). However, chlorinated water has obvious disadvantages including being easily degraded by organic matter and generating chlorine byproducts (Shen et al, 2016). Therefore, local produce growers are interested in learning the efficacy of new antimicrobial solutions.…”

Section: Introductionmentioning

confidence: 99%

Comparing the Efficacy of Two Triple-Wash Procedures With Sodium Hypochlorite, a Lactic–Citric Acid Blend, and a Mix of Peroxyacetic Acid and Hydrogen Peroxide to Inactivate Salmonella, Listeria monocytogenes, and Surrogate Enterococcus faecium on Cucumbers and Tomatoes

Chiu

Jiang

et al. 2020

Front. Sustain. Food Syst.

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This study was designed to evaluate two triple-wash procedures with commercial antimicrobials to inactivate foodborne pathogens and surrogate bacteria on cucumbers and tomatoes. Fresh, West Virginia locally grown cucumbers and tomatoes were dip-inoculated with Salmonella Typhimurium and Tennessee, Listeria monocytogenes (3-strain), and Enterococcus faecium. Produce was washed through two triple-wash steps (10 s each) including water dip, antimicrobial dip, and water dip (WAW), or water dip, water dip, and antimicrobial dip (WWA), followed by draining (2 min) on aluminum foil. A triple-water (WWW) process was also included as a water-only control. Tested treatments were (1) water; (2) sodium hypochlorite (SH, 100 ppm, pH 8.2); (3) acidified sodium hypochlorite (ASH, 100 ppm, pH 6.8 adjusted by citric acid); (4) lactic and citric acid blend (LCA, 2.5%); and (5) a H 2 O 2-peroxyacetic acid mix [SaniDate-5.0 (SD) 0.0064, 0.25, and 0.50%]. Surviving bacteria were recovered on xylose lysine tergitol-4 (XLT-4, Salmonella), Modified Oxford (MOX, L. monocytogenes), and bile esculin agar (E. faecium). Data (two replicates, four samples/replicate) were analyzed using the mixed model procedure of SAS (P = 0.05). Counts of Salmonella, L. monocytogenes, and E. faecium on unwashed cucumbers and tomatoes were 5.42-6.23, 6.31-6.92, and 6.05 log colony-forming units (CFU)/produce, respectively. Triple-wash with water only reduced all three tested bacteria by 0.45-1.36 log CFU/fruit. Triple-wash by WWA with antimicrobials achieved additional reductions [least squares means (LsMeans)] of 0.38 log CFU/cucumber (Salmonella), 0.56 log CFU/cucumber (E. faecium), 1.48 log CFU/tomato (Salmonella), 1.09 log CFU/tomato (L. monocytogenes), and 0.71 log CFU/tomato more than the WAW procedure. Applying SD-0.25 and SD-0.50% solutions Li et al. Triple-Wash on Cucumbers and Tomatoes in triple-washing cucumbers and tomatoes resulted in reductions (P > 0.05) similar to ASH and greater reductions (P < 0.05) than SH and LCA. E. faecium was less susceptible (P < 0.05) or there was no difference (P > 0.05) in comparison with Salmonella in most cases, except for tomatoes treated with WWA. The results of this study indicate that SD could be used as an alternative antimicrobial agent for chlorine water in triple-wash processing at local small produce plants. Future pilot plant validation studies and cost-effectiveness analyses are needed for applying SD solutions in triple-wash by WV local small produce growers.

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“…Chemical methods are effective and more economically efficient compared to physical and biological methods (Meireles, Giaouris, & Simões, ). The drawbacks of using chemical disinfectants and sanitizers are potential harmful effects on human health and the environment due to formation of secondary components (chlorine) (Shen, Norris, Williams, Hagan, & Li, ), corrosive effects on the equipment (ozone and PAA) (Qu, Jiang, Li, Bai, & Zhou, ), and formation of off‐flavors and off‐odors (PAA) (Van de Velde, Güemes, & Pirovani, ).…”

Section: Interventions To Reduce L Monocytogenes In Fresh Produce Pamentioning

confidence: 99%

Food Safety Interventions to Control Listeria monocytogenes in the Fresh Apple Packing Industry: A Review

Pietrysiak

Smith

Ganjyal

2019

Comp Rev Food Sci Food Safe

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Listeria monocytogenes, in fresh and ready‐to‐eat produce such as whole fresh apples, is of concern as there is no “kill step” in their packing process that would eliminate the pathogenic bacteria. Recent listeriosis outbreaks revealed that insufficient cleaning and sanitation practices in fresh apple packing houses may lead to contamination of fruit with L. monocytogenes. This article discusses three fundamental aspects for ensuring microbiological safety of fresh apples: protection of fresh apples from microbial contamination during the packing process, decontamination intervention techniques, and the challenges in removal of L. monocytogenes from fresh apples. Currently used and novel methods of fresh produce decontamination are discussed and evaluated on their usefulness for the apple packing process. Additionally, present regulatory requirements, possible routes of produce contamination, and bacteria attachment and survival mechanisms are described. Optimum methods for microbial decontamination of whole fresh apples are still to be determined. Critical aspects that should be considered in developing the interventions include apple morphology, conditions and scale of the packing process, and influence of the interventions on apple quality. Evaluation of the currently used and emerging decontamination methods indicated that the hurdle technology and rotating use of sanitizers to avoid development of bacterial biofilm resistance may give the best results, although not conclusively.

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Generation of chlorine by-products in simulated wash water

Cited by 56 publications

References 11 publications

Reductions in Natural Microbial Flora, Nonpathogenic Escherichia coli, and Pathogenic Salmonella on Jalapeno Peppers Processed in a Commercial Antimicrobial Cabinet: A Pilot Plant Trial

Reductions in Natural Microbial Flora, Nonpathogenic Escherichia coli, and Pathogenic Salmonella on Jalapeno Peppers Processed in a Commercial Antimicrobial Cabinet: A Pilot Plant Trial

Comparing the Efficacy of Two Triple-Wash Procedures With Sodium Hypochlorite, a Lactic–Citric Acid Blend, and a Mix of Peroxyacetic Acid and Hydrogen Peroxide to Inactivate Salmonella, Listeria monocytogenes, and Surrogate Enterococcus faecium on Cucumbers and Tomatoes

Food Safety Interventions to Control Listeria monocytogenes in the Fresh Apple Packing Industry: A Review

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