The effects of X-ray radiation on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri inoculated on whole Roma tomatoes

Food Microbiology

Volumn 27, Issue 8, 2010, Pages 1057-1063

  Mahmoud, Barakat S M ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Escherichia coli O157:H7; Inactivation; Listeria monocytogenes; Pathogens; Roma tomatoes; Salmonella enteric; Shigella flexneri; X ray radiation

Indexed keywords

ARTICLE; ESCHERICHIA COLI O157; EVALUATION; FOOD HANDLING; FOOD IRRADIATION; LISTERIA MONOCYTOGENES; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; RADIATION EXPOSURE; SALMONELLA ENTERICA; SHIGELLA FLEXNERI; TOMATO; X RAY;

ESCHERICHIA COLI O157; FOOD HANDLING; FOOD IRRADIATION; LISTERIA MONOCYTOGENES; LYCOPERSICON ESCULENTUM; MICROBIAL VIABILITY; SALMONELLA ENTERICA; SHIGELLA FLEXNERI; X-RAYS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; LYCOPERSICON ESCULENTUM; SALMONELLA; SALMONELLA ENTERICA; SHIGELLA FLEXNERI;

EID: 79961127597     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.07.009     Document Type: Article

References (66)

1. Agarwal S., Rao A.V. Tomato lycopene and its role in human health and chronic diseases. Can. Med. Assoc. J. 2000, 163:739-744.
2. Aieta E.M., Roberts P.V., Hernandez M. Determination of chlorine dioxide, chlorine, and chlorate in water. Res. Technol. J. Am. Water Works Assoc. 1984, 1:64-77.
3. Allende A., Aguayo E., Artes F. Microbial and sensory quality of commercial fresh processed red lettuce throughout the production chain and shelf life. Int. J. Food Microbiol. 2004, 91:109-117.
4. Allende A., Tomas-Barberan F.A., Gil M.I. Minimal processing for healthy traditional foods. Trends Food Sci. Technol. 2006, 17:513-519.
5. Bari M.L., Sabina Y., Isobe S., Uemera T., Isshiki K. Effectiveness of electrolyzed acidic water in killing Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes on the surface of tomatoes. J. Food Prot. 2003, 66:542-548.
6. Beecher G.R. Nutrient content of tomatoes and tomato products. Proc. Soc. Exp. Biol. Med. 1998, 218:98-100.
7. Beuchat L.R., Brackett R.E. Survival and growth of Listeria monocytogenes on lettuce as influenced by shredding, chlorine treatment, modified atmosphere packaging and temperature. J. Food Sci. 1990, 55:755-758.
8. Beuchat L.R., Nail B.V., Adler B.B., Clavero M.R.S. Efficacy of spray application of chlorinated water in killing pathogenic bacteria on raw apples, tomatoes, and lettuce. J. Food Prot. 1998, 61:1305-1311.
9. Beuchat L.R. Surface disinfection of raw produce. Dairy Food Environ. Sanit. 1992, 12:6-9.
10. Beuchat L.R., Harris L.J., Ward T.E., Kajs T.M. Development of a proposed standard method for assessing the efficacy of fresh produce sanitizers. J. Food Prot. 2001, 64:1103-1109.
11. Brackett R. Incidence, contributing factors, and control of bacterial pathogens in produce. Postharvest Biol. Technol. 1999, 15:305-311.
12. CDC, Centers for Disease Control and Prevention Surveillance for foodborne disease outbreaks-United States, 1988-1992. MMWR Morb. Mortal. Wkly. Rep. 1996, 45:1-55.
13. CDC, Centers for Disease Control and Prevention Outbreak of Salmonella serotype Javiana infections - Orlando, Florida, June 2002. MMWR Morb. Mortal. Wkly. Rep. 2002, 51:683-684.
14. CDC, Centers for Disease Control and Prevention Outbreaks of Salmonella infections associated with eating Roma tomatoes - United States and Canada, 2004. MMWR Morb. Mortal. Wkly. Rep. 2005, 54:325-328.
15. CDC, Centers for Disease Control and Prevention A multistate outbreak of Salmonella enterica serotype Baildon associated with domestic raw tomatoes Available at, (accessed 25.04.20.). http://www.cdc.gov/ncidod/eid/vol7no6/cummings.htm.
16. CDC, Centers for Disease Control and Prevention Surveillance for foodborne disease outbreaks - United States, 2006. MMWR Morb. Mortal. Wkly. Rep. 2009, 58:609-615.
17. Center for Science in the Public Interest (CSPI) Outbreaks Alert Database (accessed 25.04.10). http://www.cspinet.org/foodsafety/outbreak/pathogen.php.
18. Chang T.L., Streicher R., Zimmer H. The interaction of aqueous solutions of chlorine with malic acid, tartaric acid, and various fruit juices. A source of mutagens. Anal. Lett. 1988, 21:2049-2067.
19. Corbo M.R., Del Nobile M.A., Sinigaglia M. A novel approach for calculating shelf life of minimally processed vegetables. Int. J. Food Microbiol. 2006, 106:69-73.
20. Deza M.A., Araujo M., Garrido M.J. Inactivation of Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes on the surface of tomatoes by neutral electrolyzed water. Lett. Appl. Microbiol. 2003, 37:482-487.
21. Francis G.A., Thomas C., O'Beirne D. The microbiological safety of minimally processed vegetables-a review. Int. J. Food Sci. Technol. 1999, 34:1-22.
22. Frazier W.C., Westhoff D.C. Preservation by radiation. Food Microbiology 1988, McGraw-Hill, New York, NY, (Chapter 10). fourth ed.
23. Han J., Gomes-Feitosa C.L., Castell-Perez M.E., Moreira R.G., Silva P.F. Quality of packaged romaine lettuce hearts exposed to low-dose electron beam irradiation. Lebensm. Wiss. Technol. 2004, 37:705-715.
24. Howard L.R., Miller G.H., Wagner A.B. Microbiological, chemical and sensory changes in irradiated pico de gallo. J. Food Sci. 1995, 60:461-464.
25. International Commission on Microbiological Specifications for Foods (ICMSF) Fruits and fruit products. Microorganisms in Foods. Microbial Ecology of Commodities 1998, vol. 6. Blackie and Academic Professional, London, UK, pp. 252-273 (Chapter 6).
26. Koseki S., Yoshida K., Kamitani Y., Itoh K. Efficacy of acidic electrolyzed water for microbial decontamination of cucumbers and strawberries. J. Food Prot. 2004, 67:1247-1251.
27. Lang M.M., Harris L.J., Beuchat L.R. Survival and recovery of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on lettuce and parsley as affected by method of inoculation, time between inoculation and analysis, and treatment with chlorinated water. J. Food Prot. 2004, 67:1092-1103.
28. Lavelli V., Peri C., Rizzolo A. Antioxidant activity of tomato products as studied by model reactions using xanthine oxidase, myeloperoxidase, and copper-induced lipid peroxidation. J. Agric. Food Chem. 2000, 48:1442-1448.
29. Lee S.Y., Michael C., Dong-Hyun K. Efficacy of chlorine dioxide gas as a sanitizer of lettuce leaves. J. Food Prot. 2004, 67:1371-1376.
30. Leonardi C., Ambrosino P., Esposito F., Fogliano V. Antioxidant activity and carotenoid and tomatine contents in different typologies of fresh consumption tomatoes. J. Food Agric. Chem. 2000, 48:4723-4727.
31. Mahmoud B.S.M., Linton R.H. Inactivation kinetics of inoculated Escherichia coli O157:H7 and Salmonella enterica on lettuce by chlorine dioxide gas. Food Microbiol. 2008, 25:244-252.
32. Mahmoud B.S.M., Bhagat A.R., Linton R.H. Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica on strawberries by chlorine dioxide gas. Food Microbiol. 2007, 24:736-744.
33. Mahmoud B.S.M., Bachman G., Linton R.H. Inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on spinach leaves by X-ray. Food Microbiol. 2010, 27:24-28.
34. Mahmoud B.S.M. Effects of X-ray radiation on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri inoculated on shredded iceberg lettuce. Food Microbiol. 2010, 27:109-114.
35. Mahmoud B.S.M. Reduction of Vibrio vulnificus in pure culture, half shell and whole oysters (Crassostrea virginica) by X-ray. Int. J. Food Microbiol. 2009, 130:135-139.
36. Mahmoud B.S.M., Burrage D.D. Inactivation of Vibrio parahaemolyticus in pure culture, whole live and half shell oysters (Crassostrea virginica) by X-ray. Lett. Appl. Microbiol. 2009, 48:572-578.
37. Mahmoud B.S.M. Effect of X-ray treatments on inoculated Escherichia coli O157:H7, Salmonella enterica, Shigella flexneri and Vibrio parahaemolyticus in ready-to-eat shrimp. Food Microbiol. 2009, 26:860-864.
38. Mahmoud B.S.M. Inactivation effect of X-ray treatments on Cronobacter species (Enterobacter sakazakii) in tryptic soy broth, skim milk, low-fat milk and whole-fat milk. Lett. Appl. Microbiol. 2009, 49:562-567.
39. Mangels A.R., Holden J.M., Beecher G.R., Forman M.R., Lanza E. Carotenoid content of fruit and vegetables: an evaluation of analytic data. J. Am. Diet Assoc. 1993, 93:284-296.
40. Moseley B.E. Ionizing radiation: action and repair. Mechanisms of Action of Food Preservation Procedures 1989, 43-70. Elsevier Applied Science, London. G.W. Gould (Ed.).
41. National Advisory Committee on Microbiological Criteria for Food (NACMCF) Microbiological safety evaluation and recommendations on fresh produce. Food Control 1999, 10:117-143.
42. Nguyen-the C., Carlin F. The microbiology of minimally processed fresh fruits and vegetables. Crit. Rev. Food Sci. Nutr. 1994, 34:371-401.
43. Niemira B.A., Fan X. Low-dose irradiation of fresh and fresh-cut produce: safety, sensory and shelf life. Food Irradiation Research and Technology 2006, 169-181. Blackwell Publishing and the Institute of Food Technologists, Ames, Iowa. C.H. Sommers, X. Fan (Eds.).
44. Olson D. Irradiation of food. Food Technol. 1998, 52:56-62.
45. Prakash A., Foley D. Improving safety and extending shelf-life of fresh-cut fruits and vegetables using irradiation. Irradiation of Food and Packaging: Recent Developments 2004, 90-106. American Chemical Soc., Washington, D.C. V. Komolprasert, K.M. Morehouse (Eds.).
46. Prakash A., Manley J., DeCosta S., Caporaso F., Foley D. The effects of gamma irradiation on the microbiological, physical and sensory qualities of diced tomatoes. Rad. Phys. Chem. 2002, 63:387-390.
47. Raiden R.M., Sumner S.S., Eifert J.D., Pierson M.D. Efficacy of detergents in removing Salmonella and Shigella spp. from the surface of fresh produce. J. Food Prot. 2003, 66:2210-2215.
48. Reina L.D., Fleming H.P., Humphries E.G. Microbiological control of cucumber hydrocooling water with chlorine dioxide. J. Food Prot. 1995, 58:541-546.
49. Richardson S.D., Thruston A.D., Caughran T.V., Collete T.W., Patterson K.S., Lynkins B.W. Chemical by-products of chlorine and alternative disinfectants. Food Technol. 1998, 52:58-61.
50. Sahlin E., Savage G.P., Lister C.E. Investigation of the antioxidant properties of tomatoes after processing. J. Food Compos. Anal. 2004, 17:635-647.
51. Sapers G.M., Jones D.M. Improved sanitizing treatments for fresh tomatoes. J. Food Sci. 2006, 71:M252-M256.
52. Schmidt H.M., Palekar M.P., Maxim J.E., Castilo A. Improving the microbiological quality and safety of fresh-cut tomatoes by low-dose electron beam irradiation. J. Food Prot. 2006, 69:575-581.
53. Simic M.G. Radiation chemistry of water-soluble food components. Preservation of Food by Ionizing Radiation 1982, vol. 2:1-73. CRC Press, Boca Raton, FL. E.S. Josephson, M.S. Peterson (Eds.).
54. Soliva-Fortuny R.C., Martin-Belloso O. New advances in extending the shelf-life of fresh-cut fruits: a review. Trends Food Sci. Technol. 2003, 14:341-353.
55. Sommers C.H., Sites J.E., Musgarove M. Ultraviolet light (254nm) inactivation of pathogens on foods and stainless steel surfaces. J. Food Safety 2010, 30:470-479.
56. Tauxe R., Kruse H., Hedberg C., Potter M., Madden J., Wachsmuth K. Microbial hazards and emerging issues associated with produce. J. Food Prot. 1997, 60:1400-1408.
57. Thayer D.W., Rajkowski K.T., Boyd G., Cooke P.H., Soroka D.S. Inactivation of Escherichia coli O157:H7 and Salmonella by gamma irradiation of alfalfa seed intended for production of food sprouts. J. Food Prot. 2003, 66:175-181.
58. U.S.Department of Agriculture-Economics, Statistics, and Marketing Information System (USDA) http://usda.mannlib.cornell.edu/MannUsda/viewDocumentInfo.do%3FdocumentID%3D1212.
59. Venkitanarayanan K.S., Lin C., Bailey H., Doyle M.P. Inactivation of Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes on apples, oranges, and tomatoes by lactic acid with hydrogen peroxide. J. Food Prot. 2002, 65:100-105.
60. Wang Y.F., Bao Y.H., Shen D.H., Feng W., Yu T., Zhang J., Zheng X.D. Biocontrol of Alternaria alternata on cherry tomato fruit by use of marine yeast Rhodosporidium paludigenum Fell & Tallman. Int. J. Food Microbiol. 2008, 123:234-239.
61. Wei C.I., Huang T.S., Kim J.M., Lin W.F., Tamplin M.L., Bartz J.A. Growth and survival of Salmonella montevideo on tomatoes and disinfection with chlorinated water. J. Food Prot. 1995, 58:829-836.
62. Weissinger W.R., Chantarapanont W., Beuchat L.R. Survival and growth of Salmonella baildon in shredded lettuce and diced tomatoes, and effectiveness of chlorinated water as a sanitizer. Int. J. Food Microbiol. 2000, 62:123-131.
63. Wood, R.C., Hedberg, C., White, K., 1991. A multistate outbreak of Salmonella javiana associated with raw tomatoes. Abstr. In: 40th Annual Epidemic Intelligence Service Conference, CDC, Atlanta, GA., p. 69.
64. Yaun B.R., Sumner S.S., Eifert J.D., Marcy J.E. Inhibition of pathogens on fresh produce by ultraviolet energy. Int. J. Food Microbiol. 2004, 90:1-8.
65. Zhuang R.-Y., Beuchat L.R., Angulo F.J. Fate of Salmonella montevideo on and in raw tomatoes as affected by temperature and treatment with chlorine. Appl. Environ. Microbiol. 1995, 61:2127-2131.
66. Zhuang R.-Y., Beuchat L.R. Effectiveness of trisodium phosphate for killing Salmonella montevideo on tomatoes. Lett. Appl. Microbiol. 1996, 22:97-100.