Washing and sanitizing treatments for fruits and vegetables

Microbiology of Fruits and Vegetables

Volumn , Issue , 2005, Pages 375-400

  Sapers, Gerald M ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 58149473254     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (118)

1. Beuchat, L.R. Surface Decontamination of Fruits and Vegetables Eaten Raw: A Review, Food Safety Unit, World Health Organization, WHO/FSF/FOS/98.2, 1998.
2. FDA, Methods to reduce/eliminate pathogens from fresh and fresh-cut produce, in Analysis and Evaluation of Preventative Control Measures for the Control and Reduction/Elimination of Microbial Hazards on Fresh and Fresh-cut Produce, U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 2001, chap. V (www.cfsan.fda.gov/comm/ift3-5.html).
3. Sapers, G.M., Washing and sanitizing raw materials for minimally processed fruit and vegetable products, in Microbial Safety of Minimally Processed Foods, Novak, J.S., Sapers, G.M., Juneja, V.K., Eds., CRC Press, New York, 2003, chap. 11.
4. White, G.C., Handbook of Chlorination and Alternative Disinfectants, 4th ed., John Wiley, New York, 1998.
5. Dychdala, G.R., Chlorine and chlorine compounds, in Disinfection, Sterilization, and Preservation, 4th Ed., Block, S.S., Ed., Lea & Febiger, Philadelphia, 1991, chap. 7.
6. 21CFR173.315, Chemicals Used in Washing or to Assist in the Peeling of Fruits and Vegetables, Code of Federal Regulations Title 21, Part 173, Section 173.315.
7. 40CFR180.1054, Calcium Hypochlorite; Exemption from the Requirement of a Tolerance, Code of Federal Regulations Title 40, Part 180, Section 180.11054.
8. FDA, Guidance for industry: reducing microbial food safety hazards for sprouted seeds and guidance for industry: sampling and microbial testing of spent irrigation water during sprout production, Fed. Register, 64, 57893, 1999.
9. Suslow, T.V. et al., Detection and elimination of Salmonella Mbandaka from naturally contaminated alfalfa seed by treatment with heat or calcium hypochlorite, J. Food Prot., 65, 452, 2002.
10. Fett, W.F., Reduction of Escherichia coli O157: H7 and Salmonella spp. on laboratory-inoculated mung bean seed by chlorine treatment, J. Food Prot., 65, 848, 2002.
11. Brackett, R.E., Antimicrobial effect of chlorine on Listeria monocytogenes, J. Food Prot., 50, 999, 1987.
12. Zhuang, R.-Y., Beuchat, L.R., and Angulo, F.J., Fate of Salmonella montevideo on and in raw tomatoes as affected by temperature and treatment with chlorine, Appl. Environ. Microbiol., 61, 2127, 1995.
13. Wei, C.I. et al., Growth and survival of Salmonella montevideo on tomatoes and disinfection with chlorinated water, J. Food Prot., 58, 829, 1995.
14. Zhang, S. and Farber, J.M., The effects of various disinfectants against Listeria monocytogenes on fresh-cut vegetables, Food Microbiol., 13, 311, 1996.
15. Beuchat, L.R. et al., Efficacy of spray application of chlorinated water in killing pathogenic bacteria on raw apples, tomatoes, and lettuce, J. Food Prot., 61, 1305, 1998.
16. Sapers, G.M., Miller, R.L., and Mattrazzo, A.M., Effectiveness of sanitizing agents in inactivating Escherichia coli in Golden Delicious apples, J. Food Sci., 64, 734, 1999.
17. Pirovani, M.E. et al., Survival of Salmonella hadar after washing disinfection of minimally processed spinach, Lett. Appl. Microbiol., 31, 143, 2000.
18. Garcia, A., Mount, J.R., and Davidson, P.M., Ozone and chlorine treatment of minimally processed lettuce, J. Food Sci., 68, 2747, 2003.
19. Annous, B.A. and Sapers, G.M., unpublished data, 2001.
20. Spotts, R.A., Use of surfactants with chlorine to improve pear decay control, Plant Dis., 66, 725, 1982.
21. Spotts, R.A. and Cervantes, L.A., Effects of the nonionic surfactant Ag-98 on three decay fungi of Anjou pear, Plant Dis., 71, 240, 1987.
22. Park, D.L., Rua, S.M., Jr., and Acker, R.F., Direct application of a new hypochlorite sanitizer for reducing bacterial contamination on foods, J. Food Prot., 54, 960, 1991.
23. Delaquis, P.J. et al., Effect of warm, chlorinated water on the microbial flora of shredded iceberg lettuce, Food Res. Int., 32, 7, 1999.
24. Pirovani, M.E., Guemes, D.R., and Piagnetini, A.M., Predictive models for available chlorine depletion and total microbial count reduction during washing of fresh-cut spinach, J. Food Sci., 66, 860, 2001.
25. Chang, T.-L., Streicher, R., and Zimmer, H., The interaction of aqueous solutions of chlorine with malic acid, tartaric acid, and various fruit juices, A source of mutagens, Anal. Lett., 21, 2049, 1988.
26. Hidaka, T. et al., Disappearance of residual chlorine and formation of chloroform in vegetables treated with sodium hypochlorite, Shokuhin Eiseigaku Zasshi, 33, 267, 1992.
27. Richardson, S.D., Scoping the chemicals in your drinking water, Today’s Chemist at Work, 3, 29, 1994.
28. Tsai, L.-S., Randall, V.G., and Schade, J.E., Chlorine uptake by chicken frankfurters immersed in chlorinated water, J. Food Sci., 58, 987, 1993.
29. Izumi, H., Electrolyzed water as a disinfectant for fresh-cut vegetables, J. Food Sci., 64, 536, 1999.
30. Bari, M.L. et al., Effectiveness of electrolyzed acidic water in killing Escherichia coli O157: H7, Salmonella enteritidis, and Listeria monocytogenes on the surface of tomatoes, J. Food Prot., 66, 542, 2003.
31. Wright, J.R. et al., Reduction of Escherichia coli O157: H7 on apples using wash and chemical sanitizer treatments, Dairy Food Environ. Sanit., 20, 120, 2000.
32. Kenney, S.J. and Beuchat, L.R., Comparison of aqueous commercial cleaners for effectiveness in removing Escherichia coli O157: H7 and Salmonella muenchen from the surface of apples, Int. J. Food Microbiol., 74, 47, 2002.
33. Raiden, R.M. et al., Efficacy of detergents in removing Salmonella and Shigella spp. from the surface of fresh produce, J. Food Prot., 66, 2210, 2003.
34. Sapers, G.M. et al., Anti-microbial treatments for minimally processed cantaloupe melon, J. Food Sci., 66, 345, 2001.
35. 21CFR173.300, Chlorine Dioxide, Code of Federal Regulations Title 21, Part 173, Section 173.300.
36. 21CFR173.325, Acidified Sodium Chlorite Solutions, Code of Federal Regulations 21, Part 173, Section 173.325.
37. Tsai, L.-S., Huxsoll, C.C., and Robertson, G., Prevention of potato spoilage during storage by chlorine dioxide, J. Food Sci., 66, 472, 2001.
38. Lukasik, J. et al., Reduction of poliovirus 1, bacteriophages, Salmonella Montevideo, and Escherichia coli O157: H7 on strawberries by physical and disinfectant washes, J. Food Prot., 66, 188, 2003.
39. Wisniewsky, M.A. et al., Reduction of Escherichia coli O157: H7 counts on whole fresh apples by treatment with sanitizers, J. Food Prot., 63, 703, 2000.
40. Spotts, R.A. and Peters, B.B., Chlorine and chlorine dioxide for control of d’Anjou pear decay, Plant Dis., 64, 1095, 1980.
41. Costilow, R., Uebersax, M.A., and Ward, P.J., Use of chlorine dioxide for controlling microorganisms during the handling and storage of fresh cucumbers, J. Food Sci., 49, 396, 1984.
42. Fett, W.F., Reduction of native microflora on alfalfa sprouts during propagation by addition of antimicrobial compounds to the irrigation water, Int. J. Food Microbiol., 72, 13, 2002.
43. Han, Y. et al., 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, J. Food Prot., 64, 1730, 2001.
44. Wickramanayake, G.B., Disinfection and sterilization by ozone, in Disinfection, Sterilization, and Preservation, 4th ed., Block, S.S., Ed., Lea & Febiger, Philadelphia, 1991, chap. 10.
45. Graham, D.M., Use of ozone for food processing, Food Technol., 51, 72, 1997.
46. Restaino, L. et al., Efficacy of ozonated water against various food-related microorganisms, Appl. Environ. Microbiol, 61, 3471, 1995.
47. 21CFR173.368, Ozone, Code of Federal Regulations Title 21, Part 173, Section 173.368.
48. Xu, L., Use of ozone to improve the safety of fresh fruits and vegetables, Food Technol., 53, 58, 1999.
49. Khadre, M.A., Yousef, A.E., and Kim, J.-G., Microbiological aspects of ozone applications in food: a review, J. Food Sci., 66, 1242, 2001.
50. Kim, J.-G., Yousef, A.E. and Chism, G.W., Use of ozone to inactivate microorganisms on lettuce, J. Food Saf., 19, 17, 1999.
51. Smilanick, J. et al., Control of spores of postharvest fungal pathogens of produce with ozonated water, Abstracts of Papers Presented at 2000 IFT Annual Meeting, Dallas, TX, June 11-14, 2000, abstr. 47-6.
52. Sarig, P. et al., Ozone for control of post-harvest decay of table grapes caused by Rhizopus stolonifer, Physiol. Mol. Plant Pathol., 48, 403, 1996.
53. Zagory, D. and Hurst, W.C., Eds., Food Safety Guidelines for the Fresh-cut Produce Industry, International Fresh-cut Produce Association, Alexandria, VA, 1996.
54. Strasser, J. Ozone Applications in Apple Processing, Tech Application, Electric Power Research Institute, Inc., Palo Alto, CA, 1998.
55. Achen, M. and Yousef, A.E., Efficacy of ozone against Escherichia coli O157: H7 on apples, J Food Sci., 66, 1380, 2001.
56. Spotts, R.A. and Cervantes, L.A., Effect of ozonated water on postharvest pathogens of pear in laboratory and packinghouse tests, Plant Dis., 76, 256, 1992.
57. Sharma, R.R. et al., Inactivation of Escherichia coli O157: H7 on inoculated alfalfa seeds with ozonated water and heat treatment, J. Food Prot., 65, 447, 2002.
58. Wade, W.N. et al., Efficacy of ozone in killing Listeria monocytogenes on alfalfa seeds and sprouts and effects on sensory quality of sprouts, J. Food Prot., 66, 44, 2003.
59. Block, S.S, Peroxygen compounds, in Disinfection, Sterilization, and Preservation, 4th ed., Block, S.S., Ed., Lea & Febiger, Philadelphia, 1991, chap. 9.
60. Solvay Interox, Inc., MSDS for Proxitane® EQ Liquid Sanitizer, 2002 (www.solvayinterox.com).
61. FMC Corp. Active Oxidants Division, VigorOx® Liquid Sanitizer and Disinfectant Technical Brochure, 2003 (www.fmcchemicals.com).
62. 40CFR180.1196, Peroxyacetic Acid; Exemption from the Requirement of a Tolerance, Code of Federal Regulations Title 40, Part 180, Section 180.1196.
63. 21CFR178.1010, Sanitizing Solutions, Code of Federal Regulations 21, Part 178, Section 178.1010, paragraph (b)(38).
64. Ecolab, Inc., Catching the wave, Food Qual., 4, 51, 1997.
65. Hilgren, J.D. and Salverda, J.A., Antimicrobial efficacy of a peroxyacetic/octanoic acid mixture in fresh-cut vegetable process waters, J. Food Sci., 65, 1376, 2000.
66. Annous, B.A. et al., Efficacy of washing with a commercial flat-bed brush washer, using conventional and experimental washing agents, in reducing populations of Escherichia coli on artificially inoculated apples, J. Food Prot., 64, 159, 2001.
67. Sapers, G. M. et al., Improved anti-microbial wash treatments for decontamination of apples, J. Food Sci., 67, 1886, 2002.
68. Gagliardi, J.V. et al., On-farm and postharvest processing sources of bacterial contamination to melon rinds, J. Food Prot., 66, 82, 2003.
69. Ukuku, D.O., Pilizota, V., and Sapers, G.M., Influence of washing treatment on native microflora and Escherichia coli population of inoculated cantaloupes, J. Food Saf., 21, 31, 2001.
70. Ukuku, D.O. and Sapers, G.M., Effect of sanitizer treatments on Salmonella Stanley attached to the surface of cantaloupe and cell transfer to fresh-cut tissues during cutting practices, J. Food Prot., 64, 1286, 2001.
71. Ukuku, D.O. and Fett, W., Behavior of Listeria monocytogenes inoculated on cantaloupe surfaces and efficacy of washing treatments to reduce transfer from rind to fresh-cut pieces, J. Food Prot., 65, 924, 2002.
72. Sapers, G.M. and Jones, D.M., unpublished data, 2004.
73. Ukuku, D.O., Pilizota, V., and Sapers, G.M., Effect of hot water and hydrogen peroxide treatments on survival of Salmonella and microbial quality of whole and fresh-cut cantaloupe, J. Food Prot., 67, 432, 2004.
74. Sapers, G.M., Hydrogen peroxide as an alternative to chlorine for sanitizing fruits and vegetables, FoodInfo Online Features, IFIS Publishing, July 23, 2003 (http://foodsciencecentral.com/library.html#ifis/12433).
75. Sapers, G.M. et al., Enzymatic browning control in minimally processed mushrooms, J. Food Sci., 59, 1042, 1994.
76. Sapers, G.M. et al., Structure and composition of mushrooms as affected by hydrogen peroxide wash, J. Food Sci., 64, 889, 1999.
77. Sapers, G.M. et al., Shelf-life extension of fresh mushrooms (Agaricus bisporus) by application of hydrogen peroxide and browning inhibitors, J. Food Sci., 66, 362, 2001.
78. Sapers, G.M. et al., Factors limiting the efficacy of hydrogen peroxide washes for decontamination of apples containing Escherichia coli, J. Food Sci., 65, 529, 2000.
79. Sapers, G.M. and Sites, J.E., Efficacy of 1% hydrogen peroxide wash in decontaminating apples and cantaloupe melons, J. Food Sci., 68, 1793, 2003.
80. Fallik, E. et al., Postharvest hydrogen peroxide treatment inhibits decay in eggplant and sweet red pepper, Crop Prot., 13, 451, 1994.
81. Weissinger, W.R. and Beuchat, L.R., Comparison of aqueous chemical treatments to eliminate Salmonella on alfalfa seeds, J. Food Prot., 63, 1475, 2000.
82. Forney, C.F. et al., Vapor phase hydrogen peroxide inhibits postharvest decay of table grapes, HortSci., 26, 1512, 1991.
83. Aharoni, Y., Copel, A., and Fallik, E., The use of hydrogen peroxide to control postharvest decay on “Galia” melons, Ann. Applied Biol., 125, 189, 1994.
84. Simmons, G.F. et al., Reduction of microbial populations on prunes by vaporphase hydrogen peroxide, J. Food Prot., 60, 188, 1997.
85. Sapers, G.M. and Simmons, G.F., Hydrogen peroxide disinfection of minimally processed fruits and vegetables, Food Technol., 52, 48, 1998.
86. Sapers, G.M. et al., Vapor-phase decontamination of apples inoculated with Escherichia coli, J. Food Sci., 68, 1003, 2003.
87. 21CFR184.1366, Hydrogen Peroxide, Code of Federal Regulations Title 21, Part 184, Section 184.1366.
88. 40CFR180.1197, Hydrogen Peroxide; Exemption from the Requirement of a Tolerance, Code of Federal Regulations Title 40, Part 180, Section 180.1197.
89. 21CFR182.1778, Sodium Phosphate, Code of Federal Regulations Title 21, Part 182, Section 182.1778.
90. Mendonca, A.F., Amoroso, T.L., and Knabel, S.J., Destruction of Gramnegative food-borne pathogens by high pH involves disruption of the cytoplasmic membrane, Appl. Environ. Microbiol., 60, 4009, 1994.
91. Sampathkumar, B., Khachatourians, G.G., and Korber, D.R, High pH during trisodium phosphate treatment causes membrane damage and destruction of Salmonella enterica Serovar Enteritidis, Appl. Environ. Microbiol., 69, 122, 2003.
92. Pao, S., Davis, C.L., and Kelsey, D.F., Efficacy of alkaline washing for the decontamination of orange fruit surfaces inoculated with Escherichia coli, J. Food Prot., 63, 961, 2000.
93. Isshiki, K. and Azuma, K., Microbial growth suppression in food using calcinated calcium, JARQ, 29, 269, 1995.
94. Bari, M.L. et al., Calcinated calcium killing of Escherichia coli O157: H7, Salmonella, and Listeria monocytogenes on the surface of tomatoes, J. Food Prot., 65, 1706, 2002.
95. Zhuang, R.-Y. and Beuchat, L.R., Effectiveness of trisodium phosphate for killing Salmonella montevideo on tomatoes, Lett. Appl. Microbiol., 232, 97, 1996.
96. Somers, E.B., Schoeni, J.L., and Wong, A.C.L., Effect of trisodium phosphate on biofilm and planktonic cells of Campylobacter jejuni, Escherichia coli O157: H7, Listeria monocytogenes and Salmonella typhimurium, Int. J. Food Microbiol., 22, 269, 1994.
97. Foegeding, P.M. and Busta, F.F., Chemical food preservatives, in Disinfection, Sterilization, and Preservation, 4th ed., Block, S.S., Ed., Lea & Febiger, Philadelphia, 1991, chap. 47.
98. 21CFR184.1005, Direct Food Substances Affirmed as Generally Recognized as Safe, Listing Of Specific Substances Affirmed as GRAS, Acetic Acid, Code of Federal Regulations, Title 21, Part 184, Subpart B, Section 184.1005.
99. 21CFR.184.1061, Direct Food Substances Affirmed as Generally Recognized as Safe, Listing of Specific Substances Affirmed as GRAS, Lactic Acid, Code of Federal Regulations, Title 21, Part 184, Subpart B, Section 184.1061.
100. Castillo, A. et al., Lactic acid sprays reduce bacterial pathogens on cold beef carcass surfaces and in subsequently produced ground beef, J. Food Prot., 64, 58, 2001.
101. Delaquis, P.J., Ward, S.M., and Stanich, K., Evaluation of pre-pressing sanitary treatments for the destruction of Escherichia coli O157: H7 on apples destined for production of unpasteurized apple juice, Technical Report No. 9901, Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, Summerland, BC V0H 1Z0, 2000.
102. Liao, C.-H., Shollenberger, L.M., and Phillips, J.G., Lethal and sublethal action of acetic acid on Salmonella in vitro and on cut surfaces of apple slices, J. Food Sci., 68, 2793, 2003.
103. Yang, H. et al., Efficacy of cetylpyridinium chloride on Salmonella Typhimurium and Escherichia coli O157: H7 in immersion spray treatment of fresh-cut lettuce, J. Food Sci., 68, 1008, 2003.
104. Naidu, A.S., Activated lactoferrin: a new approach to meat safety, Food Technol., 56, 40, 2002.
105. Yahya, M.T. et al., Disinfection of bacteria in water systems by using electrolytically generated copper: silver and reduced levels of free chlorine, Can. J. Microbiol., 36, 109, 1990.
106. Lin, C.-M. et al., Inactivation of Escherichia coli O157: H7, Salmonella enterica Serotype Enteritidis, and Listeria monocytogenes by hydrogen peroxide and lactic acid and by hydrogen peroxide with mild heat, J. Food Prot., 65, 1215, 2002.
107. Duff, S.B. et al., Cost-effectiveness of a targeted disinfection program in household kitchens to prevent foodborne illnesses in the United States, Canada, and the United Kingdom, J. Food Prot., 66, 2103, 2003.
108. FDA Talk Paper, Consumers Advised That Recent Hepatitis A Outbreaks Have Been Associated With Green Onions, U.S. Food and Drug Administration, Nov. 15, 2003 (www.fda.gov/bbs/topics/ANSWERS/2003/ASNS01262.html; accessed Aug. 14, 2004).
109. Barak, J.D., Chue, B., and Mills, D.C., Recovery of surface bacteria from and surface sanitization of cantaloupes, J. Food Prot., 66, 1805, 2003.
110. Vijayakumar, C. and Wolf-Hall, C.E., Evaluation of household sanitizers for reducing levels of Escherichia coli on iceberg lettuce, J. Food Prot., 65, 1646, 2002.
111. Venkitanarayanan, K.S. et al., Inactivation of E. coli O157: H7, Salmonella Enteritidis and Listeria monocytogenes on apples, oranges, and tomatoes by lactic acid with hydrogen peroxide, J. Food Prot., 65, 100, 2002.
112. Smith, S. et al., Efficacy of a commercial produce wash on bacterial contamination of lettuce in a food service setting, J. Food Prot., 66, 2359, 2003.
113. Parnell, T.L. and Harris, L.J. Reducing Salmonella on apples with wash practices commonly used by consumers, J. Food Prot., 66, 741, 2003.
114. Nascimento, M.S. et al., Effects of different disinfection treatments on the natural microbiota of lettuce, J. Food Prot., 66, 1697, 2003.
115. McWatters, K.H. et al., Consumer acceptance of raw apples treated with an antibacterial solution designed for home use, J. Food Prot., 65, 106, 2002.
116. Venkitanarayanan, K.S. et al., Inactivation of Escherichia coli O157: H7 and Listeria monocytogenes on plastic kitchen cutting boards by electrolyzed oxidizing water, J. Food Prot., 62, 857, 1999.
117. Beuchat, L.R. et al., Development of a proposed standard method for assessing the efficacy of fresh produce sanitizers, J. Food Prot., 64, 1103, 2001.
118. Harris, L.J., Efficacy and reproducibility of a produce wash in killing Salmonella on the surface of tomatoes assessed with a proposed standard method for produce sanitizers, J. Food Prot., 64, 1477, 2001.