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Evaluation of Combined Disinfection Methods for Reducing Escherichia coli O157:H7 Population on Fresh-Cut Vegetables.

Petri E, Rodríguez M, García S - Int J Environ Res Public Health (2015)

Bottom Line: The product quality and antimicrobial effects of the treatment on bacterial counts were determined both in process washing water and on fresh-cut produce.Evidence obtained in this study, suggests that the use of combined methods (P/V + sanitizers) results in a reduction on the microorganism population on produce similar to that found at atmospheric pressure.Concerning the process water, PAA proved to be an effective alternative to chlorine for the avoidance of cross-contamination.

View Article: PubMed Central - PubMed

Affiliation: R&D&I Area, National Centre for Food Technology and Safety (CNTA), San Adrian 31570, Navarra, Spain. epetri@cnta.es.

ABSTRACT
Most current disinfection strategies for fresh-cut industry are focused on the use of different chemical agents; however, very little has been reported on the effectiveness of the hurdle technology. The effect of combined decontamination methods based on the use of different sanitizers (peroxyacetic acid and chlorine dioxide) and the application of pressure (vacuum/positive pressure) on the inactivation of the foodborne pathogen E. coli O157:H7 on fresh-cut lettuce (Lactuca sativa) and carrots (Daucus carota) was studied. Fresh produce, inoculated with E. coli O157:H7, was immersed (4 °C, 2 min) in tap water (W), chlorine water (CW), chlorine dioxide (ClO2: 2 mg/L) and peroxyacetic acid (PAA: 100 mg/L) in combination with: (a) vacuum (V: 10 mbar) or (b) positive pressure application (P: 3 bar). The product quality and antimicrobial effects of the treatment on bacterial counts were determined both in process washing water and on fresh-cut produce. Evidence obtained in this study, suggests that the use of combined methods (P/V + sanitizers) results in a reduction on the microorganism population on produce similar to that found at atmospheric pressure. Moreover, the application of physical methods led to a significant detrimental effect on the visual quality of lettuce regardless of the solution used. Concerning the process water, PAA proved to be an effective alternative to chlorine for the avoidance of cross-contamination.

No MeSH data available.


(a) E. coli reduction (log CFU/g before treatment - log CFU/g after treatment) in fresh-cut lettuce and (b) E. coli reduction in shredded carrots; after physical treatment (Patm: atmospheric pressure; P: positive pressure; V: negative pressure) in combination with PAA: peroxyacetic acid, ClO2: chlorine dioxide, W: tap water and CW: chlorinated water for 2 min.W and CW were used as controls. Bars indicate standard error of means (Within the same chemical agent, means sharing the same letter are not statistically different (p > 0.05); Within the same physical method, means sharing the same number are not statistically different (p > 0.05); Bars labeled with different capital letters indicate significant differences at p < 0.05.
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ijerph-12-08678-f001: (a) E. coli reduction (log CFU/g before treatment - log CFU/g after treatment) in fresh-cut lettuce and (b) E. coli reduction in shredded carrots; after physical treatment (Patm: atmospheric pressure; P: positive pressure; V: negative pressure) in combination with PAA: peroxyacetic acid, ClO2: chlorine dioxide, W: tap water and CW: chlorinated water for 2 min.W and CW were used as controls. Bars indicate standard error of means (Within the same chemical agent, means sharing the same letter are not statistically different (p > 0.05); Within the same physical method, means sharing the same number are not statistically different (p > 0.05); Bars labeled with different capital letters indicate significant differences at p < 0.05.

Mentions: The antimicrobial activity of different decontamination strategies on the population of E. coli on fresh cut vegetables (lettuce and carrot) is shown in Figure 1.


Evaluation of Combined Disinfection Methods for Reducing Escherichia coli O157:H7 Population on Fresh-Cut Vegetables.

Petri E, Rodríguez M, García S - Int J Environ Res Public Health (2015)

(a) E. coli reduction (log CFU/g before treatment - log CFU/g after treatment) in fresh-cut lettuce and (b) E. coli reduction in shredded carrots; after physical treatment (Patm: atmospheric pressure; P: positive pressure; V: negative pressure) in combination with PAA: peroxyacetic acid, ClO2: chlorine dioxide, W: tap water and CW: chlorinated water for 2 min.W and CW were used as controls. Bars indicate standard error of means (Within the same chemical agent, means sharing the same letter are not statistically different (p > 0.05); Within the same physical method, means sharing the same number are not statistically different (p > 0.05); Bars labeled with different capital letters indicate significant differences at p < 0.05.
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4555241&req=5

ijerph-12-08678-f001: (a) E. coli reduction (log CFU/g before treatment - log CFU/g after treatment) in fresh-cut lettuce and (b) E. coli reduction in shredded carrots; after physical treatment (Patm: atmospheric pressure; P: positive pressure; V: negative pressure) in combination with PAA: peroxyacetic acid, ClO2: chlorine dioxide, W: tap water and CW: chlorinated water for 2 min.W and CW were used as controls. Bars indicate standard error of means (Within the same chemical agent, means sharing the same letter are not statistically different (p > 0.05); Within the same physical method, means sharing the same number are not statistically different (p > 0.05); Bars labeled with different capital letters indicate significant differences at p < 0.05.
Mentions: The antimicrobial activity of different decontamination strategies on the population of E. coli on fresh cut vegetables (lettuce and carrot) is shown in Figure 1.

Bottom Line: The product quality and antimicrobial effects of the treatment on bacterial counts were determined both in process washing water and on fresh-cut produce.Evidence obtained in this study, suggests that the use of combined methods (P/V + sanitizers) results in a reduction on the microorganism population on produce similar to that found at atmospheric pressure.Concerning the process water, PAA proved to be an effective alternative to chlorine for the avoidance of cross-contamination.

View Article: PubMed Central - PubMed

Affiliation: R&D&I Area, National Centre for Food Technology and Safety (CNTA), San Adrian 31570, Navarra, Spain. epetri@cnta.es.

ABSTRACT
Most current disinfection strategies for fresh-cut industry are focused on the use of different chemical agents; however, very little has been reported on the effectiveness of the hurdle technology. The effect of combined decontamination methods based on the use of different sanitizers (peroxyacetic acid and chlorine dioxide) and the application of pressure (vacuum/positive pressure) on the inactivation of the foodborne pathogen E. coli O157:H7 on fresh-cut lettuce (Lactuca sativa) and carrots (Daucus carota) was studied. Fresh produce, inoculated with E. coli O157:H7, was immersed (4 °C, 2 min) in tap water (W), chlorine water (CW), chlorine dioxide (ClO2: 2 mg/L) and peroxyacetic acid (PAA: 100 mg/L) in combination with: (a) vacuum (V: 10 mbar) or (b) positive pressure application (P: 3 bar). The product quality and antimicrobial effects of the treatment on bacterial counts were determined both in process washing water and on fresh-cut produce. Evidence obtained in this study, suggests that the use of combined methods (P/V + sanitizers) results in a reduction on the microorganism population on produce similar to that found at atmospheric pressure. Moreover, the application of physical methods led to a significant detrimental effect on the visual quality of lettuce regardless of the solution used. Concerning the process water, PAA proved to be an effective alternative to chlorine for the avoidance of cross-contamination.

No MeSH data available.