Inactivation of sanitizer-injured Escherichia coli O157:H7 on baby spinach using X-ray irradiation

Moosekian, Scott R.; Jeong, Sanghyup; Ryser, Elliot T.

doi:10.1016/j.foodcont.2013.08.024

Cited by 24 publications

(8 citation statements)

References 30 publications

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“…In this study, samples were irradiated with uniform dose in all replicate treatments. Similarly, sub-lethal injury of microbes in response to gammaradiation treatment as well as other physical, chemical, nutritional or environmental stresses have been previously reported (Lucht, Blank, & Borsa, 1998;Moosekian, Jeong, & Ryser, 2014). In a research study on the recovery of food-borne pathogens from lethal radiation damage, it was documented that incubating radiationtreated bacteria at sub-optimal temperatures was more effective in recovering injured cells than was incubating at optimal growth temperature (Lucht et al 1998).…”

Section: Producementioning

confidence: 87%

Effects of gamma irradiation on the survival of Pseudomonas fluorescens inoculated on romaine lettuce and baby spinach

Olanya¹,

Niemira²,

Phillips³

2015

LWT - Food Science and Technology

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Section: Producementioning

confidence: 87%

Effects of gamma irradiation on the survival of Pseudomonas fluorescens inoculated on romaine lettuce and baby spinach

Olanya¹,

Niemira²,

Phillips³

2015

LWT - Food Science and Technology

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“…The cold shock response has been linked with generation of injured S. Typhimurium in a broth system at 4 and 10 Kinsella et al, 2006 and injured E. coli O157:H7 in apple juice stored at 7 Wu et al, 2008 . On the contrary, recovery of injured E. coli Koseki and Yamamoto, 2006;Tsuchido et al, 1989 andE. coli O157:H7 Bozoglu et al, 2004;Moosekian et al, 2014 has been indicated under favorable growth conditions after sublethal treatment. The resuscitation of sublethally injured bacteria is thought to be influenced by atmospheric conditions.…”

Section: Shredded Cabbage and Inoculationmentioning

confidence: 99%

Viability of Chlorine-injured <i>Escherichia Coli</i> O157:H7 on Fresh-cut Cabbage during Cold Storage in High CO<sub>2</sub> Atmospheres

Hayashi

Inoue

2018

Biocontrol Sci.

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Viability of chlorine-injured E. coli O157:H7 inoculated onto shredded cabbage was evaluated during storage in air or high CO 2 controlled atmospheres CA of 5%, 10%, and 15% at 10 and in a modified atmosphere packaging MAP at 5 and 10. When shredded cabbage was inoculated with chlorine-injured E. coli O157:H7 % injury = 65% and then stored in air or CA at 10 , counts of E. coli O157:H7 increased during storage and injured E. coli O157:H7 % injury = 34-66% were detected on samples throughout the storage regardless of the CO 2 atmosphere. When shredded cabbage inoculated with chlorine-injured E. coli O157:H7 % injury = 45-59% were stored in a MAP using either a high or low oxygen transmission permeability OTR package film, the counts of E. coli O157:H7 increased during storage at 10 and they remained constant during storage at 5. Injured E. coli O157:H7 were detected on shredded cabbage at a 54-56% level in a low OTR film at 10 and a 73-74% level in a high OTR film at 5. These results indicated that chlorineinjured E. coli O157:H7 inoculated on fresh-cut cabbage exhibited different degrees of injury during storage in a high CO 2 CA and MAP at 5 or 10 .

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“…Undesirable effects mainly on texture arose at day 14 in samples treated with 3.0 kGy, but this drawback could be tackled employing a different product loading configuration which allows lowering dose uniformity ratio (Dmax/Dmin) (ISO, 2011). Combination of ionizing radiation with other preservation technologies as hurdles should be studied in order to minimize doses and so optimize spinach leaves tolerance (Gomes, Moreira, & Castell-Perez, 2011;Goularte et al, 2004;Gupta et al, 2012;Moosekian, Jeong, & Ryser, 2014;Neal, Cabrera-Diaz, M arquez-Gonza alez, Maxim, & Castillo, 2008).…”

Section: Sensory Analysismentioning

confidence: 99%

Safety improvement and quality retention of gamma irradiated spinach leaves

Finten

Garrido

Cova

et al. 2017

Journal of Food Safety

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The purpose of this work was to evaluate γ‐irradiation effects on native microbiota, some phytochemicals and sensory attributes of fresh spinach (Spinacia oleracea L.) throughout 15 days of storage (6 °C ± 1 °C). The proposed treatment (1.5 kGy) effectively reduced native microbiota extending shelf life under refrigeration to 14 days, and the evaluated phytochemicals (polyphenols, compounds with antioxidant capacity, chlorophyll, carotenoids) were preserved with the exception of ascorbic acid, which was reduced by more than 80% after treatment. Sensory acceptability, evaluated by a consumer panel, of samples irradiated either at 1.5 or 3.0 kGy was good till the last analysis date (day 14). The target dose had a great performance, presenting scores in some attributes significantly higher than those of control samples (overall liking and appearance on day 2). Overall, the performance of gamma rays was acceptable and significantly increased product acceptability; therefore, it represents a feasible alternative for spinach disinfection. Practical applications Gamma irradiation has attracted attention as a potential nonthermal decontamination strategy to ensure the safety of fresh fruits and vegetables. Several studies have demonstrated the high efficiency of this technology applied on different vegetables to control typical pathogens, but vegetables tolerance to radiation can vary, so process validation is required in each case. Hopefully the results presented herein could encourage large‐scale adoption of this technology by the fresh produce industry.

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Inactivation of sanitizer-injured Escherichia coli O157:H7 on baby spinach using X-ray irradiation

Cited by 24 publications

References 30 publications

Effects of gamma irradiation on the survival of Pseudomonas fluorescens inoculated on romaine lettuce and baby spinach

Effects of gamma irradiation on the survival of Pseudomonas fluorescens inoculated on romaine lettuce and baby spinach

Viability of Chlorine-injured <i>Escherichia Coli</i> O157:H7 on Fresh-cut Cabbage during Cold Storage in High CO<sub>2</sub> Atmospheres

Safety improvement and quality retention of gamma irradiated spinach leaves

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