Listeria monocytogenes, Listeriosis and Control Strategies: What the Retail Deli and Food Safety Manager Need to Know

Hammons, Susan R.; Oliver, Haley F.

doi:10.1007/978-1-4939-1550-7_5

Cited by 3 publications

(1 citation statement)

References 50 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Exposure to contaminated food results in 600 million cases of foodborne diseases and 420,000 deaths worldwide in 2010 (WHO, 2015). Pathogenic bacteria, in particular Escherichia coli ( E. coli ), Listeria monocytogenes ( L. monocytogenes ), and various Salmonella enterica serotypes are responsible for most foodborne disease outbreaks associated with the consumption of LGV (Berger et al, 2010; Eng et al, 2015; Hammons & Oliver, 2014). Other than foodborne pathogens, the presence of spoilage microorganism such as Pseudomonas fluorescens ( P. fluorescens ) can also pose food shelf life issues (King Jr. et al, 1991; Nguyen‐the & Carlin, 1994) by hastening deterioration of fresh produce, resulting in loss and wastage (Porter et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

The efficacy of preharvest application of electrolyzed water and chemical sanitizers against foodborne pathogen surrogates on leafy green vegetables

Shang

Huang

Stanley

et al. 2023

Journal of Food Safety

View full text Add to dashboard Cite

Preharvest control strategies, to reduce or eliminate pathogenic bacteria in leafy vegetables that may be consumed raw, may provide additional food safety protection and shelf life quality extension beyond what is possible to achieve with postharvest sanitation alone. The aim of this study was to characterize the efficacy and effect of contact time of electrolyzed water (e‐water), 1‐bromo‐3‐chloro‐5‐dimethylhydantoin (BCDMH), and peracetic acid (PAA) at 80 and 150 ppm against pathogen surrogates Escherichia coli M23 (E. coli M23)and Listeria innocua ATCC 33090 (L. innocua), and a representative spoilage microorganism Pseudomonas fluorescens (P. fluorescens) on leafy green vegetables (LGV) mizuna, rocket (arugula), and red chard. Each of the leafy vegetables has a distinctly different leaf architectures that could alter the effectiveness of preharvest sanitation treatments. e‐Water, BCDMH and PAA were equally effective in inactivating plant total viable count, E. coli M23, L. innocua and P. fluorescens (reduction compared to water control—0.5–4.0 log CFU/g). On average an additional 0.8 (0.4–1.1) log CFU/g inactivation was obtained by increasing sanitizer contact time from 30 min to 2 h, whereas increasing sanitizer concentrations produced, at maximum, an extra 0.5 log CFU/g inactivation. These findings suggest that e‐water, BCDMH, and PAA are all useful for in‐field preharvest application on a wide range of plants and increasing contact time rather than concentration improves sanitation efficacy.

show abstract