Produce Washers

Pao, Steven; Long, Wilbert; Kim, Chyer; Kelsey, D. Frank

doi:10.1002/9781118229187.ch5

Cited by 6 publications

(3 citation statements)

References 31 publications

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“…In the fresh-cut produce industry, water disinfection occurs in washing tanks, or immersion washers, in which the produce are washed [ 19 ]; however, water disinfection can also be used to recycle process water ( i.e. water reconditioning) [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Disinfectants on Preventing the Cross-Contamination of Pathogens in Fresh Produce Washing Water

Banach

Sampers

Haute

et al. 2015

IJERPH

167

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The potential cross-contamination of pathogens between clean and contaminated produce in the washing tank is highly dependent on the water quality. Process wash water disinfectants are applied to maintain the water quality during processing. The review examines the efficacy of process wash water disinfectants during produce processing with the aim to prevent cross-contamination of pathogens. Process wash water disinfection requires short contact times so microorganisms are rapidly inactivated. Free chlorine, chlorine dioxide, ozone, and peracetic acid were considered suitable disinfectants. A disinfectant’s reactivity with the organic matter will determine the disinfectant residual, which is of paramount importance for microbial inactivation and should be monitored in situ. Furthermore, the chemical and worker safety, and the legislative framework will determine the suitability of a disinfection technique. Current research often focuses on produce decontamination and to a lesser extent on preventing cross-contamination. Further research on a sanitizer’s efficacy in the washing water is recommended at the laboratory scale, in particular with experimental designs reflecting industrial conditions. Validation on the industrial scale is warranted to better understand the overall effects of a sanitizer.

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Section: Introductionmentioning

confidence: 99%

Effect of Disinfectants on Preventing the Cross-Contamination of Pathogens in Fresh Produce Washing Water

Banach

Sampers

Haute

et al. 2015

IJERPH

167

View full text Add to dashboard Cite

show abstract

“…Combining mechanical brushing with sanitizer has shown enhanced antimicrobial efficacy when compared to immersion of produce in sanitizer solution alone. Brushing may help detach bacteria from the produce surface, making it more accessible for sanitizer (Pao, Long, Kim, & Kelsey, ).…”

Section: Potential Solutions For Reducing Microbial Load On Fresh Appmentioning

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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“…Washing procedures and sanitizing agents are of concern because inadequate handling can result in produce damage, cross-contamination, and chemical and/or microbial contaminant internalization (Park, Gray, Oh, Kronenberg, & Kang, 2008;Pao, Long, Kim, & Kelsey, 2012). Methods to reduce microbial contamination on the surface of produce usually involve the use of sanitizers and mechanical action.…”

Section: Introductionmentioning

confidence: 99%

Investigation of handling practices for fresh produce and the efficacy of commercially available produce washes on removal of pathogens and natural microflora on whole cantaloupe surfaces

et al. 2016

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The objectives of our study were to collect descriptive data of handling practices for fresh produce and to evaluate the efficacy of commercially available washes for reducing pathogens and natural microflora on whole cantaloupes. A total of 51 people answered a produce handling survey. Information from the survey was used to develop two experiments. In one experiment, cantaloupes were washed with water (control), 9% vinegar solution, or a commercial antimicrobial for fruit and vegetables (CAFVT) for 2 min by using a continuous water motion system. Cantaloupe surfaces were tested on day 0 for initial aerobic plate counts (APC); then wedges or cubes in refrigeration storage were tested on days 1, 3, and 6 for APC. In a second experiment, Salmonella spp. (8.54 log 10 CFU/ml) or Listeria monocytogenes (8.52 log 10 CFU/ml) inoculated cantaloupes were washed with cold tap water (control) or a commercial produce wash (CPW) for 30, 60, or 120 s. APC populations for surfaces of untreated and cantaloupes treated with water, 9% vinegar solution, or CAFVT were 3.88, 3.39, 3.01, and 2.98 log 10 CFU/cm 2 , respectively. Cubes from treated cantaloupes reached populations between 6.2 and 8 log 10 CFU/g on day 6 of storage, while populations of wedges from treated cantaloupes reached populations between 5.2 and 7.6 log 10 CFU/g on day 6 of storage. The CPW was capable of reducing ca. 1.26 and 1.12 log 10 CFU/cm 2 of Salmonella spp. and L. monocytogenes populations, respectively, on the surface of cantaloupes. Pathogenic populations for residual wash water were reduced below the detection limit of 1.95 log 10 CFU/ml.

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Produce Washers

Cited by 6 publications

References 31 publications

Effect of Disinfectants on Preventing the Cross-Contamination of Pathogens in Fresh Produce Washing Water

Effect of Disinfectants on Preventing the Cross-Contamination of Pathogens in Fresh Produce Washing Water

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

Investigation of handling practices for fresh produce and the efficacy of commercially available produce washes on removal of pathogens and natural microflora on whole cantaloupe surfaces

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