Reduction of Listeria monocytogenes contamination on produce – A quantitative analysis of common liquid fresh produce wash compounds

Hoelzer, Karin; Pouillot, Régis; Doren, Jane M. Van; Dennis, Sherri

doi:10.1016/j.foodcont.2014.06.011

Cited by 17 publications

(19 citation statements)

References 84 publications

(148 reference statements)

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“…Replacing chlorine with a more natural antimicrobial dip such as thyme EO or verbenone (150 mg L À1 ) reduced growth significantly too for the first 2 days after dipping but significance to the control was lost after 7 days of storage. This could be due to the fact that dipping/washes were reported to be less effective on damaged or cut produce than on intact ones (Hoelzer et al, 2014). Also, the molarity of chlorine (0.004 mol L À1 , used in this study) was four times that of the EO/EO compound (0.001 mol L À1 ), thus a thyme EO or verbenone dipping treatment at a molarity equal to chlorine may be more effective.…”

Section: Discussionmentioning

confidence: 79%

Inhibition of Listeria monocytogenes growth on fresh-cut produce with thyme essential oil and essential oil compound verbenone

Scollard

McManamon

Schmalenberger

2016

Postharvest Biology and Technology

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A B S T R A C TThe anti-listerial effectiveness of thyme essential oil (EO) and EO compounds camphor and verbenone was examined on fresh-cut lettuce, cantaloupe melon and pineapple with modified atmospheres and air in model packages at 4 and 8 C. Listeria monocytogenes was found to be able to survive and grow in all atmospheres on melon and lettuce. However, on pineapple lowest survival was identified, presumably due to product pH. Thyme EO demonstrated the best anti-listerial effect, although direct application of the EO compromised product appearance. While camphor showed no anti-listerial effects, verbenone was found to have anti-listerial properties and maintained high sensory acceptance in fresh-cut fruit. The high growth rates of L. monocytogenes on melon were significantly reduced with the application of verbenone while being completely eliminated on pineapple. The use of thyme EO and verbenone as an antimicrobial dip was successfully applied to reduce growth of Listeria on fresh-cut melon and eliminate growth on pineapple; however growth-reduction was less pronounced in melon when compared to a conventional chlorine dip. Further research will be necessary to optimise conditions in fresh-cut produce treatments with natural products including verbenone and thyme EO to replace current chlorine treatments for improved food safety.

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Section: Discussionmentioning

confidence: 79%

Inhibition of Listeria monocytogenes growth on fresh-cut produce with thyme essential oil and essential oil compound verbenone

Scollard

McManamon

Schmalenberger

2016

Postharvest Biology and Technology

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“…Generally, internalization is an active process dependent upon the plant and the pathogen (Hora et al 2005). Bacteria can internalize through root during cultivation and through the stomata of leaf during pre-/post-harvest (Hoelzer et al 2014). Bacterial internalization is influenced by the surface properties of the leaf, including morphology, chemical constituents and metabolic activities (Leveau 2009).…”

Section: Discussionmentioning

confidence: 99%

Occurrence of ingression of Salmonella spp. in Betel leaf (Piper betle L.)

et al. 2017

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“…Numerous reviews reported in the literature present a broad range of microbial decontamination methods used in the fresh produce industry (Gómez‐López, Rajkovic, Ragaert, Smigic, & Devlieghere, ; Goodburn & Wallace, ; Hoelzer, Pouillot, Van Doren, & Dennis, ; Joshi, Mahendran, Alagusundaram, Norton, & Tiwari, ; Kramer, Wunderlich, & Muranyi, ; Parish et al., ; Ramos, Miller, Brandão, Teixeira, & Silva, ). The majority of the interventions are focused on water treatment to reduce or eliminate the risk of cross contamination.…”

Section: Interventions To Reduce L Monocytogenes In Fresh Produce Pamentioning

confidence: 99%

“…Aspects critical to control and ensuring safety of fresh produce are: produce decontamination; proper cleaning and sanitation programs in the facility; maintaining the quality of water used for cooling, washing, and conveying; and training the workers on standard operation procedures for food safety and hygiene. Numerous reviews reported in the literature present a broad range of microbial decontamination methods used in the fresh produce industry (Gómez-López, Rajkovic, Ragaert, Smigic, & Devlieghere, 2009;Goodburn & Wallace, 2013;Hoelzer, Pouillot, Van Doren, & Dennis, 2014;Joshi, Mahendran, Alagusundaram, Norton, & Tiwari, 2013;Kramer, Wunderlich, & Muranyi, 2016;Parish et al, 2003;Ramos, Miller, Brandão, Teixeira, & Silva, 2013). The majority of the interventions are focused on water treatment to reduce or eliminate the risk of cross contamination.…”

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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Reduction of Listeria monocytogenes contamination on produce – A quantitative analysis of common liquid fresh produce wash compounds

Cited by 17 publications

References 84 publications

Inhibition of Listeria monocytogenes growth on fresh-cut produce with thyme essential oil and essential oil compound verbenone

Inhibition of Listeria monocytogenes growth on fresh-cut produce with thyme essential oil and essential oil compound verbenone

Occurrence of ingression of Salmonella spp. in Betel leaf (Piper betle L.)

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

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