Reduction of Listeria monocytogenes on Green Peppers (Capsicum annuum L.) by Gaseous and Aqueous Chlorine Dioxide and Water Washing and Its Growth at 7°C

Han, Y.; Linton, Richard H.; Nielsen, S. Suzanne; Nelson, P. E.

doi:10.4315/0362-028x-64.11.1730

Cited by 170 publications

(51 citation statements)

References 31 publications

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“…Moreover, the molecules of ClO 2 can be integrated into the package as sachets/ pads containing volatile antimicrobial agents [Appendini & Hotchiss, 2002]. ClO 2 gas has been shown to be more effective than aqueous formulation at the same concentration due its greater diffusivity into the tissues [Han et al, 2001]. The applications of gaseous ClO 2 maintained higher fruit quality on longan fruit [Saengnil et al, 2014], blueberries [Zhang et al, 2015], sweet cherry [Colgecen & Aday, 2015], and apricot [Wu et al, 2015].…”

Section: Introductionmentioning

confidence: 99%

Improving Storability of Strawberries with Gaseous Chlorine Dioxide in Perforated Clamshell Packaging

Chiabrando¹,

Giuggioli²,

Maghenzani³

et al. 2018

Pol. J. Food Nutr. Sci.

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A chlorine dioxide generating pad has been used as postharvest treatment to maintain the quality and safety of strawberries in two different storage conditions. During the short storage time (3 days at 4°C + 2 days at 20°C) fruit treated with ClO 2 maintained better quality parameters, as color, titratable acidity, total soluble solids, anthocyanins, antioxidant capacity and lower values of weight loss. During the long storage time (12 days at 2°C), the parameters related to postharvest quality were generally preserved and the effect of ClO 2 was positive to reduce the total yeast and mold, except the last period of the experiment when the ClO 2 gas-generating pad was probably exhausted. The sensory evaluation revealed that the sanitization with ClO 2 maintained a global positive acceptance in particular during the short storage time. The results suggest that this treatment may be suitable to maintain the quality during short storage and long storage until 8 days and it may be an important alternative sanitizer thanks to the positive action against the yeast and mold without modifying the quality of the strawberries. Unauthenticated Download Date | 5/8/18 8:11 PM

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Section: Introductionmentioning

confidence: 99%

Improving Storability of Strawberries with Gaseous Chlorine Dioxide in Perforated Clamshell Packaging

Chiabrando¹,

Giuggioli²,

Maghenzani³

et al. 2018

Pol. J. Food Nutr. Sci.

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“…ClO 2 is a strong, rapid oxidizing agent which is used in both gas and aqueous forms in food systems to reduce microbial loads. It effectively decreases microbial populations on the surfaces of foods (8) and food processing equipment (9). For example, ClO 2 reduced L. monocytogenes levels by up to 4.3 CFU/cm 2 on cantaloupe (10) and Ͼ3 log CFU/cm 2 on stainless steel coupons (11).…”

mentioning

confidence: 99%

Transcriptional and Phenotypic Responses of Listeria monocytogenes to Chlorine Dioxide

Pleitner

Trinetta

Morgan

et al. 2014

Appl Environ Microbiol

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Significant food-borne disease outbreaks have occurred from consumption of ready-to-eat foods, including produce, contaminated with Listeria monocytogenes. Challenging food matrices (e.g., cantaloupe, sprouts) with limited processing steps postharvest to reduce pathogen loads have underscored a need for new mitigation strategies. Chlorine dioxide (ClO 2 ) is increasingly being used in produce and other food systems to reduce food-borne pathogen levels. The goal of this study was to characterize the transcriptional response and survival of L. monocytogenes 10403S exposed to ClO 2 . The transcriptional profile of log-phase cells exposed to 300 mg/liter ClO 2 for 15 min was defined by whole-genome microarray. A total of 340 genes were significantly differentially expressed. Among the differentially expressed genes, 223 were upregulated (fold change > 1.5; adjusted P value < 0.05) in role categories responsible for protein fate, cellular processes, and energy metabolism. There were 113 and 16 genes differentially expressed belonging to regulatory networks of B and CtsR, respectively. We assessed L. monocytogenes 10403S survival after exposure to 100, 300, and 500 mg/liter aqueous ClO 2 in brain heart infusion (BHI) broth; there was a significant difference between cells exposed to 500 mg/liter ClO 2 and those exposed to all other conditions over time (P value < 0.05). Isogenic ⌬sigB and ⌬ctsR mutants exposed to 300 mg/liter ClO 2 were more sensitive to ClO 2 than the wild type under the same conditions. These results provide an initial insight into the mechanisms that L. monocytogenes employs to survive sublethal ClO 2 and further our understanding of the inactivation mechanisms of this increasingly used sanitizer.

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“…The use of naturally occurring, lytic phages to reduce contamination of fresh-cut produce with foodborne pathogens has several advantages over the use of chemical sanitizers and washes (21,26). For example, methods commonly used in industry, such as aqueous washes containing chlorine formulations or plain water, are nonspecific and can achieve a less-than-10-fold reduction in Listeria populations on cut-produce surfaces (15). Alternatively, specific phages attack the targeted pathogens only, thus preserving the competitive potential of the indigenous microflora (26).…”

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confidence: 99%

Biocontrol of Listeria monocytogenes on Fresh-Cut Produce by Treatment with Lytic Bacteriophages and a Bacteriocin

Leverentz

Conway

Camp

et al. 2003

Appl Environ Microbiol

387

220

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The fresh-cut produce industry has been the fastest-growing portion of the food retail market during the past 10 years, providing consumers with convenient and nutritious food. However, fresh-cut fruits and vegetables raise food safety concerns, because exposed tissue may be colonized more easily by pathogenic bacteria than intact produce. This is due to the higher availability of nutrients on cut surfaces and the greater potential for contamination because of the increased amount of handling. We found that applied Listeria monocytogenes populations survived and increased only slightly on fresh-cut Red Delicious apples stored at 10°C but increased significantly on fresh-cut honeydew melons stored at 10°C over 7 days. In addition, we examined the effect of lytic, L. monocytogenes-specific phages via two phage application methods, spraying and pipetting, on L. monocytogenes populations in artificially contaminated fresh-cut melons and apples. The phage mixture reduced L. monocytogenes populations by 2.0 to 4.6 log units over the control on honeydew melons. On apples, the reduction was below 0.4 log units. In combination with nisin (a bacteriocin), the phage mixture reduced L. monocytogenes populations by up to 5.7 log units on honeydew melon slices and by up to 2.3 log units on apple slices compared to the control. Nisin alone reduced L. monocytogenes populations by up to 3.2 log units on honeydew melon slices and by up to 2.0 log units on apple slices compared to the control. The phage titer was stable on melon slices, but declined rapidly on apple slices. The spray application of the phage and phage plus nisin reduced the bacterial numbers at least as much as the pipette application. The effectiveness of the phage treatment also depended on the initial concentration of L. monocytogenes.

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Reduction of Listeria monocytogenes on Green Peppers (Capsicum annuum L.) by Gaseous and Aqueous Chlorine Dioxide and Water Washing and Its Growth at 7°C

Cited by 170 publications

References 31 publications

Improving Storability of Strawberries with Gaseous Chlorine Dioxide in Perforated Clamshell Packaging

Improving Storability of Strawberries with Gaseous Chlorine Dioxide in Perforated Clamshell Packaging

Transcriptional and Phenotypic Responses of Listeria monocytogenes to Chlorine Dioxide

Biocontrol of Listeria monocytogenes on Fresh-Cut Produce by Treatment with Lytic Bacteriophages and a Bacteriocin

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