The effect of different processing parameters on the efficacy of commercial post-harvest washing of minimally processed spinach and shredded lettuce

Food Control

Volumn 25, Issue 2, 2012, Pages 745-751

  Barrera, Maria J ^a   Blenkinsop, R ^b   Warriner, K ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b FOOD AND RURAL AFFAIRS   (Canada)

Author keywords

Coliforms; Decontamination; Escherichia coli; Fresh produce; Lettuce; Oxidation reduction potential; Peroxyacetic acid; Post harvest; Spinach; Wash water

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTUCA; SPINACIA OLERACEA;

EID: 84855171358     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2011.12.013     Document Type: Article

References (28)

1. Abadias M., Usall J., Anguera M., Solsona C., Vinas I. Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments. International Journal of Food Microbiology 2008, 123:121-129.
2. Berger C.N., Sodha S.V., Shaw R.K., Griffin P.M., Pink D., Hand P., et al. Fresh fruit and vegetables as vehicles for the transmission of human pathogens. Environmental Microbiology 2010, 12:2385-2397.
3. Beuchat L.R., Adler B.B., Lang M.M. Efficacy of chlorine and a peroxyacetic acid sanitizer in killing Listeria monocytogenes on iceberg and Romaine lettuce using simulated commercial processing conditions. Journal of Food Protection 2004, 67:1238-1242.
4. Boyer R.R., Sumner S.S., Williams R.C., Kniel K.E., McKinney J.M. Role of O-antigen on the Escherichia coli O157:H7 Cells hydrophobicity, charge and ability to attach to lettuce. International Journal of Food Microbiology 2011, 147:228-232.
5. Critzer F.J., Doyle M.P. Microbial ecology of foodborne pathogens associated with produce. Current Opinions in Biotechnology 2010, 21:125-130.
6. Erkmen O. Antimicrobial effects of hypochlorite on Escherichia coli in water and selected vegetables. Foodborne Pathogens and Disease 2010, 7:953-958.
7. Froder H., Martins C.G., De Souza K.L., Landgraf M., Franco B.D., Destro M.T. Minimally processed vegetable salads: microbial quality evaluation. Journal of Food Protection 2007, 70:1277-1280.
8. Fukuyama S., Watanabe Y., Kondo N., Nishinomiya T., Kawamoto S., Isshiki K., et al. Efficiency of sodium hypochlorite and calcinated calcium in killing Escherichia coli O157:H7, Salmonella spp., and Staphylococcus aureus attached to freshly shredded cabbage. Bioscience Biotechnology and Biochemistry 2009, 73:9-14.
9. Gagliardi J.V., Millner P.D., Lester G., Ingram D. On-farm and postharvest processing sources of bacterial contamination to melon rinds. Journal of Food Protection 2003, 66:82-87.
10. Gil M.I., Selma M.V., Lopez-Galvez F., Allende A. Fresh-cut product sanitation and wash water disinfection: problems and solutions. International Journal of Food Microbiology 2009, 134:37-45.
11. Gonzalez R.J., Luo Y., Ruiz-Cruz S., McEvoy J.L. Efficacy of sanitizers to inactivate Escherichia coli O157:H7 on fresh-cut carrot shreds under simulated process water conditions. Journal of Food Protection 2004, 67:2375-2380.
12. Hellstrom S., Kervinen R., Lyly M., Ahvenainen-Rantala R., Korkeala H. Efficacy of disinfectants to reduce Listeria monocytogenes on precut iceberg lettuce. Journal of Food Protection 2006, 69:1565-1570.
13. Ilic S., Odomeru J., LeJeune J.T. Coliforms and prevalence of Escherichia coli and foodborne pathogens on minimally processed spinach in two packing plants. Journal of Food Protection 2008, 71:2398-2403.
14. Johnston L.M., Jaykus L.A., Moll D., Martinez M.D., Anciso J., Mora B. Afield study of the microbiological quality of fresh produce. Journal of Food Protection 2005, 68:1840-1847.
15. Lopez-Galvez F., Allende A., Selma M.V., Gil M.I. Prevention of Escherichia coli cross-contamination by different commercial sanitizers during washing of fresh-cut lettuce. International Journal of Food Microbiology 2009, 133:167-171.
16. Lopez-Galvez F., Gil M.I.T., Pilar S.M.V., Allende A. Cross-contamination of fresh-cut lettuce after a short-term exposure during pre-washing cannot be controlled after subsequent washing with chlorine dioxide or sodium hypochlorite. Food Microbiology 2010, 27:199-204.
17. Luo Y., Nou X., Yang Y., Alegre I., Turner E., Feng H., Abadias M., Conway W. Determination of free chlorine concentrations needed to prevent Escherichia coli O157:H7 cross-contamination during fresh-cut produce washing. Journal of Food Protection 2011, 74:352-358.
18. Newell D.G., Koopmans M., Verhoef L., Duizer E., Aidara-Kane A., Sprong H., et al. Food-borne diseases - the challenges of 20 years ago still persist while new ones continue to emerge. International Journal of Food Microbiology 2010, 139:S3-15.
19. Nou X., Luo Y., Hollar L., Yang Y., Feng H., Millner P., et al. Chlorine stabilizer T-128 enhances efficacy of chlorine against cross-contamination by E. coli O157:H7 and Salmonella in fresh-cut lettuce processing. Journal of Food Science 2011, 76:M218-M224.
20. Ramirez Camperos E., Mijaylova P., Nacheva P., Diaz Tapia E. Treatment techniques for the recycling of bottle washing water in the soft drinks industry. Water Science and Technology 2004, 50:107-112.
21. Shaw R.K., Berger C.N., Feys B., Knutton S., Pallen M.J., Frankel G. Enterohemorrhagic Escherichia coli exploits EspA filaments for attachment to salad leaves. Applied Environmental Microbiology 2008, 74:2908-2914.
22. Shaw R.K., Berger C.N., Pallen M.J., Sjoling A., Frankel G. Flagella mediate attachment of enterotoxigenic Escherichia coli to fresh salad leaves. Environmental Microbiology 2011, 3:112-117.
23. Takeuchi K., Frank J.F. Penetration of Escherichia coli O157:H7 into lettuce tissues as affected by inoculum size and temperature and the effect of chlorine treatment on cell viability. Journal of Food Protection 2000, 63:434-440.
24. Vandekinderen I., Devlieghere F., De Meulenaer B., Ragaert P., Van Camp J. Optimization and evaluation of a decontamination step with peroxyacetic acid for fresh-cut produce. Food Microbiology 2009, 26:882-888.
25. Warriner K., Huber A., Namvar A., Fan W., Dunfield K. Recent advances in the microbial safety of fresh fruits and vegetables. Advances in Food and Nutrition Research 2009, 57:155-208.
26. Wendel A.M., Johnson D.H., Sharapov U., Grant J., Archer J.R., Monson T., et al. Multistate outbreak of Escherichia coli O157:H7 infection associated with consumption of packaged spinach, August-September 2006: the Wisconsin investigation. Clinical Infections and Disease 2009, 48:1079-1086.
27. Zhang G., Ma L., Phelan V.H., Doyle M.P. Efficacy of antimicrobial agents in lettuce leaf processing water for control of Escherichia coli O157:H7. Journal of Food Protection 2009, 72:1392-1397.
28. 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. Applied and Environmental Microbiology 1995, 61:2127-2131.