Recent advances in fresh produce post-harvest decontamination technologies to enhance microbiological safety

Stewart Postharvest Review

Volumn 9, Issue 1, 2013, Pages

  Warriner, Keith ^a   Namvar, Azadeh ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Decontamination; Food safety; Fruit; Leafy greens; Post harvest wash; Sanitizers

Indexed keywords

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; NOROVIRUS; PROTOZOA; SALMONELLA;

EID: 84877039916     PISSN: None     EISSN: 17459656     Source Type: Journal    
DOI: 10.2212/spr.2013.1.3     Document Type: Article

References (57)

1. Olaimat AN and Holley RA. Factors influencing the microbial safety of fresh produce: A review. Food Microbiology 2012: 32: 1-19.
2. Li HP, Tajkarimi M and Osburn BI. Impact of vacuum cooling on Escherichia coli O157:H7 infiltration into lettuce tissue. Applied and Environmental Microbiology 2008: 74:3138-142.
3. Warriner K, Huber A, Namvar A, Fan W and Dunfield K. Recent Advances in the Microbial Safety of Fresh Fruits and Vegetables. In: Taylor SL, editor. Advances in Food and Nutrition Research 2009: 57: 155-208
4. Luo Y, Nou X, Millner P, Zhou B, Shen C, Yang Y, et al A pilot plant scale evaluation of a new process aid for enhancing chlorine efficacy against pathogen survival and cross-contamination during produce wash. International Journal of Food Microbiology 2012: 158: 133-139.
5. Barrera MJ, Blenkinsop R and Warriner K. The effect of different processing parameters on the efficacy of commercial post-harvest washing of minimally processed spinach and shredded lettuce. Food Control 2012: 25: 745-751.
6. Parker JS, Wilson RS, LeJeune JT, Rivers L, III and Doohan D. An expert guide to understanding grower decisions related to fresh fruit and vegetable contamination prevention and control. Food Control 2012: 26: 107-116.
7. Taban BM and Halkman AK. Do leafy green vegetables and their readyto- eat RTE salads carry a risk of foodborne pathogens? Anaerobe 2011: 17: 286-287.
8. Gil MI, Selma MV, Lopez-Galvez F and Allende A. Fresh-cut product sanitation and wash water disinfection: Problems and solutions. International Journal of Food Microbiology 2009:134: 37-45.
9. Lopez-Galvez F, Gil MI, Truchado P, Selma MV and Allende A. Crosscontamination of fresh-cut lettuce after a short-term exposure during prewashing cannot be controlled after subsequent washing with chlorine dioxide or sodium hypochlorite. Food Microbiology 2010: 27:199-204.
10. Wang LS, Wei DB, Wei J and Hu HY. Screening and estimating of toxicity formation with photobacterium bioassay during chlorine disinfection of wastewater. Journal of Hazardous Materials 2007: 141:289-294.
11. 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.
12. Wang H, Feng H and Luo YG. Microbial reduction and storage quality of fresh-cut cilantro washed with acidic electrolyzed water and aqueous ozone. Food Research International 2004: 37:949-956.
13. Park EJ, Alexander E, Taylor GA, Costa R and Kang DH. Fate of foodborne pathogens on green onions and tomatoes by electrolysed water. Letters in Applied Microbiology 2008: 46: 519-525.
14. Issa-Zacharia A, Kamitani Y, Miwa N, Muhimbula H and Iwasaki K. Application of slightly acidic electrolyzed water as a potential nonthermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts. Food Control 2011: 22:601-607.
15. Guentzel JL, Lam KL, Callan MA, Emmons SA and Dunham VL. Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water. Food Microbiology 2008: 25:36-41.
16. Graca A, Abadias M, Salazar M and Nunes C. The use of electrolyzed water as a disinfectant for minimally processed apples. Postharvest Biology and Technology 2011: 61:172-177.
17. Lopez-Galvez F, Posada-Izquierdo GD, Selma MV, Perez-Rodriguez F, Gobet J, Gil MI, et al. Electrochemical disinfection: An efficient treatment to inactivate Escherichia coli O157:H7 in process wash water containing organic matter. Food Microbiology 2012: 30: 145-156.
18. Gomez-Lopez VM, Gobet J, Selma MV, Gil MI and Allende A. Operating conditions for the electrolytic disinfection of process wash water from the fresh-cut industry contaminated with E. coli O157:H7. Food Control 2013: 29: 42-48.
19. Neal JA, Marquez-Gonzalez M, Cabrera-Diaz E, Lucia LM, O'Bryan CA, Crandall PG, et al. Comparison of multiple chemical sanitizers for reducing Salmonella and Escherichia coli O157:H7 on spinach (Spinacia oleracea) leaves. Food Research International 2012: 45:1123-1128.
20. Vandekinderen I, Devlieghere F, De Meulenaer B, Ragaert P and Van Camp J. Optimization and evaluation of a decontamination step with peroxyacetic acid for fresh-cut produce. Food Microbiology 2009: 26:882-888.
21. Park SH, Choi MR, Park JW, Park KH, Chung MS, Ryu S, et al. Use of Organic Acids to Inactivate Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on Organic Fresh Apples and Lettuce. Journal of Food Science 2011: 76:M293-M298.
22. Ho KLG, inventor; Fresh Express Inc., assignee. Peracid and 2-hydroxy organic acid compositions and methods for treating produce patent US 8 263 151 B2. 2012.
23. Ho KLG, Luzuriaga DA, Rodde KM, Tang S and Phan C. Efficacy of a Novel Sanitizer Composed of Lactic Acid and Peroxyacetic Acid against Single Strains of Nonpathogenic Escherichia coli K-12, Listeria innocua, and Lactobacillus plantarum in Aqueous Solution and on Surfaces of Romaine Lettuce and Spinach. Journal of Food Protection 2011: 74:1468-1474.
24. Antunes MDC and Cavaco AM. The use of essential oils for postharvest decay control. A review. Flavour and Fragrance Journal 2010: 25: 351-366.
25. Gunduz GT, Niemira BA, Gonul SA and Karapinar M. Antimicrobial Activity of Oregano Oil on Iceberg Lettuce with Different Attachment Conditions. Journal of Food Science 2012: 77:M412-M415.
26. Karagozlu N, Ergonul B and Ozcan D. Determination of antimicrobial effect of mint and basil essential oils on survival of E. coli O157:H7 and S. typhimurium in fresh-cut lettuce and purslane. Food Control 2011: 22: 1851-1855.
27. Yossa N, Patel J, Millner P and Lo YM. Essential Oils Reduce Escherichia coli O157:H7 and Salmonella on Spinach Leavest. Journal of Food Protection 2012: 75:488-496.
28. Sagdic O, Ozturk I and Tornuk F. Inactivation of non-toxigenic and toxigenic Escherichia coli O157:H7 inoculated on minimally processed tomatoes and cucumbers: Utilization of hydrosols of Lamiaceae spices as natural food sanitizers. Food Control 2013: 30: 7-14.
29. Ponce AG, del Valle C and Roura SI. Shelf life of leafy vegetables treated with natural essential oils. Journal of Food Science 2004: 69:M50-M56.
30. Predmore A and Li J. Enhanced Removal of a Human Norovirus Surrogate from Fresh Vegetables and Fruits by a Combination of Surfactants and Sanitizers. Applied and Environmental Microbiology 2011: 77: 4829-4838.
31. Keskinen LA and Annous BA. Efficacy of adding detergents to sanitizer solutions for inactivation of Escherichia coli O157:H7 on Romaine lettuce. International Journal of Food Microbiology 2011: 147: 157-161.
32. Ganesh V, Hettiarachchy NS, Griffis CL, Martin EM and Ricke SC. Electrostatic Spraying of Food-Grade Organic and Inorganic Acids and Plant Extracts to Decontaminate Escherichia coli O157:H7 on Spinach and Iceberg Lettuce. Journal of Food Science 2012: 77: M391-M396.
33. Ganesh V, Hettiarachchy NS, Ravichandran M, Johnson MG, Griffis CL, Martin EM, et al. Electrostatic Sprays of Food-Grade Acids and Plant Extracts are More Effective than Conventional Sprays in Decontaminating Salmonella Typhimurium on Spinach. Journal of Food Science 2010: 75: M574-M579.
34. Kim C and Hung YC. Inactivation of E. coli O157:H7 on Blueberries by Electrolyzed Water, Ultraviolet Light, and Ozone. Journal of Food Science 2012: 77:M206-M211.
35. Vurma M, Pandit RB, Sastry SK and Yousef AE. Inactivation of Escherichia coli O157:H7 and Natural Microbiota on Spinach Leaves Using Gaseous Ozone during Vacuum Cooling and Simulated Transportation. Journal of Food Protection 2009: 72:1538-1546.
36. Durak MZ, Churey JJ, Gates M, Sacks GL and Worobo RW. Decontamination of Green Onions and Baby Spinach by Vaporized Ethyl Pyruvate. Journal of Food Protection 2012: 75: 1012-1022.
37. Mahmoud BSM, Bhagat AR and Linton RH. Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica on strawberries by chlorine dioxide gas. Food Microbiology 2007: 24:736-744.
38. Obaidat MM and Frank JF. Inactivation of Salmonella and Escherichia coli O157:H7 on Sliced and Whole Tomatoes by Allyl Isothiocyanate, Carvacrol, and Cinnamaldehyde in Vapor Phase. Journal of Food Protection 2009 72:315-24.
39. Misra NN, Tiwari BK, Raghavarao K and Cullen PJ. Nonthermal Plasma Inactivation of Food-Borne Pathogens. Food Engineering Reviews 2011: 3:159-170.
40. Niemira BA. Cold Plasma Decontamination of Foods. In: Doyle MP and Klaenhammer TR, editors. Annual Review of Food Science and Technology, Vol 3. Annual Review of Food Science and Technology. 3. Palo Alto: Annual Reviews 2012. p. 125-42.
41. Fernandez A, Noriega E and Thompson A. Inactivation of Salmonella enterica serovar Typhimurium on fresh produce by cold atmospheric gas plasma technology. Food microbiology 2013: 33: 24-29.
42. Perni S, Shama G and Kong MG. Cold atmospheric plasma disinfection of cut fruit surfaces contaminated with migrating microorganisms. Journal of Food Protection 2008: 71:1619-1625.
43. Klockow PA and Keener KM. Safety and quality assessment of packaged spinach treated with a novel ozone-generation system. LWT-Food Science and Technology 2010: 43:1471-1482.
44. Selcuk M, Oksuz L and Basaran P. Decontamination of grains and legumes infected with Aspergillus spp. and Penicillum spp. by cold plasma treatment. Bioresource Technology 2008: 99: 5104-5109.
45. Sagong HG, Lee SY, Chang PS, Heu S, Ryu S, Choi YJ, et al. Combined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce. International Journal of Food Microbiology 2011: 145: 287-292.
46. Jose J and Vanetti MCD. Effect of ultrasound and commercial sanitizers in removing natural contaminants and Salmonella enterica Typhimurium on cherry tomatoes. Food Control 2012: 24:95-99.
47. Selma MV, Allende A, Lopez-Galvez F, Conesa MA and Gil MI. Disinfection potential of ozone, ultraviolet-C and their combination in wash water for the fresh-cut vegetable industry. Food Microbiology 2008: 25:809-814.
48. Hadjok C, Mittal GS and Warriner K. Inactivation of human pathogens and spoilage bacteria on the surface and internalized within fresh produce by using a combination of ultraviolet light and hydrogen peroxide. Journal of Applied Microbiology 2008: 104:1014-1024.
49. Li D, Baert L, De Jonghe M, Van Coillie E, Ryckeboer J, Devlieghere F, et al. Inactivation of Murine Norovirus 1, Coliphage phi X174, and Bacillus fragilis Phage B40-8 on Surfaces and Fresh-Cut Iceberg Lettuce by Hydrogen Peroxide and UV Light. Applied and Environmental Microbiology 2011: 77:1399-1404.
50. Gomez-Lopez VM, Ragaert P, Debevere J and Devlieghere F. Pulsed light for food decontamination: A review. Trends in Food Science and Technology 2007. 18:464-473.
51. Gomez PL, Salvatori DM, Garcia-Loredo A and Alzamora SM. Pulsed light treatment of cut apple: Dose effect on color, structure and microbiological stability. Food and Bioprocess technology 2012. 5:2311-2322.
52. Oms-Oliu G, Agulio-Aguayo I, Martin-Belloso O and Solvia-Fortuny R. Effects of pulsed light treatments on quality and antioxidant properties of fresh-cut mushrooms (Agaricus bisporus). Post-harvest Biology and Technology 2010. 56:216-222.
53. Gomez-Lopez VM, Devlieghere F, Bonduelle V and Debevere J. Intense light pulses decontamination of minimally processed vegetables and their shelf-life. International Journal Food Microbiology 2005. 103:79-89.
54. Luksiene Z, Buchovac I, Kairyta K, Paskeviciute E and Viskelis P. High powered light for microbial decontamination of some fruits and vegetables with different surfaces. Joural of Food, Agriculture and Environment 2012. 10:162-167.
55. Farkas J. Irradiation as a method for decontaminating food-A review. International Journal of Food Microbiology 1998: 44:189-204.
56. Espinosa AC, Jesudhasan P, Arredondo R, Cepeda M, Mazari-Hiriart M, Mena KD, et al. Quantifying the Reduction in Potential Health Risks by Determining the Sensitivity of Poliovirus Type 1 Chat Strain and Rotavirus SA-11 to Electron Beam Irradiation of Iceberg Lettuce and Spinach. Applied and Environmental Microbiology 2012: 78: 988-993.
57. Moreira RG, Puerta-Gomez AF, Kim J and Castell-Perez ME. Factors Affecting Radiation D-Values (D10) of an Escherichia coli Cocktail and Salmonella Typhimurium LT2 Inoculated in Fresh Produce. Journal of Food Science 2012: 77: E104-E1111.