Enhanced removal of Escherichia coli O157:H7 and Listeria innocua from fresh lettuce leaves using surfactants during simulated washing

Food Control

Volumn 79, Issue , 2017, Pages 207-217

  Huang, Kang ^a   Nitin, Nitin ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Decontamination; Escherichia coli O157:H7; Fresh produce; Listeria innocua; Surfactant; Virus

Indexed keywords

EID: 85017120162     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2017.03.032     Document Type: Article

References (57)

1. Allende, A., Martínez, B., Selma, V., Gil, M.I., Suárez, J.E., Rodríguez, A., Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cut lettuce. Food Microbiology 24:7–8 (2007), 759–766.
2. Allende, A., Tomás-Barberán, F.A., Gil, M.I., Minimal processing for healthy traditional foods. Trends in Food Science & Technology 17:9 (2006), 513–519.
3. Allwood, P.B., Malik, Y.S., Hedberg, C.W., Goyal, S.M., Effect of temperature and sanitizers on the survival of feline calicivirus, Escherichia coli, and F-Specific coliphage MS2 on leafy salad vegetables. Journal of Food Protection 67:7 (2004), 1451–1456.
4. Artés, F., Gómez, P., Aguayo, E., Escalona, V., Artés-Hernández, F., Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities. Postharvest Biology and Technology 51:3 (2009), 287–296.
5. Asker, D., Weiss, J., McClements, D.J., Analysis of the interactions of a cationic surfactant (lauric arginate) with an anionic biopolymer (Pectin): Isothermal titration calorimetry, light scattering, and microelectrophoresis. Langmuir 25:1 (2009), 116–122.
6. Banach, J.L., Sampers, I., Van Haute, S., van, d. F., Effect of disinfectants on preventing the cross-contamination of pathogens in fresh produce washing water. International Journal of Environmental Research and Public Health 12:8 (2015), 8658–8677.
7. Banat, M.I., Makkar, S.R., Cameotra, S.S., Potential commercial applications of microbial surfactants. Applied Microbiology and Biotechnology 53:5 (2000), 495–508.
8. Becerril, R., Manso, S., Nerin, C., Gómez-Lus, R., Antimicrobial activity of Lauroyl Arginate Ethyl (LAE), against selected food-borne bacteria. Food Control 32:2 (2013), 404–408.
9. Beuchat, L.R., Ryu, J.H., Produce handling and processing practices. Emerging Infectious Diseases 3:4 (1997), 459–465.
10. Bonnaud, M., Weiss, J., McClements, D.J., Interaction of a food-grade cationic surfactant (lauric arginate) with food-grade biopolymers (pectin, carrageenan, xanthan, alginate, dextran, and chitosan). Journal of Agricultural and Food Chemistry 58:17 (2010), 9770–9777.
11. Braden, C.R., Tauxe, R.V., Emerging trends in foodborne diseases. Infectious Disease Clinics of North America 27:3 (2013), 517–533.
12. Chaidez, C., Lopez, J., Castro-del Campo, N., Quaternary ammonium compounds: An alternative disinfection method for fresh produce wash water. Journal of Water and Health 5:2 (2007), 329–333.
13. Chen, X.D., Mujumdar, A.S., Drying Technologies in food processing. 2009, Wiley-Blackwell, Oxford, UK.
14. Chen, Z., Zhu, C., Modelling inactivation by aqueous chlorine dioxide of Dothiorella gregaria Sacc. and Fusarium tricinctum (Corda) Sacc. spores inoculated on fresh chestnut kernel. Letters in Applied Microbiology 52:6 (2011), 676–684.
15. Chen, Z., Zhu, C., Zhang, Y., Niu, D., Du, J., Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.). Postharvest Biology and Technology 58:3 (2010), 232–238.
16. De Giusti, M., Aurigemma, C., Marinelli, L., Tufi, D., De Medici, D., Di Pasquale, S., et al. The evaluation of the microbial safety of fresh ready-to-eat vegetables produced by different technologies in Italy. Journal of Applied Microbiology 109:3 (2010), 996–1006.
17. Dickson, J.S., Koohmaraie, M., Cell surface charge characteristics and their relationship to bacterial attachment to meat surfaces. Applied and Environmental Microbiology 55:4 (1989), 832–836.
18. Doyle, M.P., Erickson, M.C., Summer meeting 2007 – the problems with fresh produce: An overview. Journal of Applied Microbiology 105:2 (2008), 317–330.
19. Faille, C., Bénézech, T., Blel, W., Ronse, A., Ronse, G., Clarisse, M., et al. Role of mechanical vs. chemical action in the removal of adherent Bacillus spores during CIP procedures. Food Microbiology 33:2 (2013), 149–157.
20. Farrokhian, F.A., Mehdi, H., Erwin, K., Roy, K., Wolfgang, T., Bacteria transport and retention in intact calcareous soil columns under saturated flow conditions. Journal of Hydrology and Hydromechanics, 63, 2015, 102.
21. Foppen, J.W.A., Schijven, J.F., Transport of E. coli in columns of geochemically heterogeneous sediment. Water Research 39:13 (2005), 3082–3088.
22. Gibbons, R.J., Etherden, I., Comparative hydrophobicities of oral bacteria and their adherence to salivary pellicles. Infection and Immunity 41:3 (1983), 1190–1196.
23. Gil, M.I., Selma, M.V., López-Gálvez, F., Allende, A., Fresh-cut product sanitation and wash water disinfection: Problems and solutions. International Journal of Food Microbiology 134:1–2 (2009), 37–45.
24. Han, J., Wang, M.S., Das, J., Sudheendra, L., Vonasek, E., Nitin, N., et al. Capture and detection of T7 bacteriophages on a nanostructured interface. ACS Applied Materials & Interfaces 6:7 (2014), 4758–4765.
25. Hassan, A.N., Frank, J.F., Influence of surfactant hydrophobicity on the detachment of Escherichia coli O157:H7 from lettuce. International Journal of Food Microbiology 87:1–2 (2003), 145–152.
26. Hermansson, M., Kjelleberg, S., Korhonen, T.K., Stenström, T., Hydrophobic and electrostatic characterization of surface structures of bacteria and its relationship to adhesion to an air-water interface. Archives of Microbiology 131:4 (1982), 308–312.
27. Hsu, L.C., Fang, J., Borca-Tasciuc, D.A., Worobo, R.W., Moraru, C.I., Effect of micro- and nanoscale topography on the adhesion of bacterial cells to solid surfaces. Applied and Environmental Microbiology 79:8 (2013), 2703–2712.
28. Huang, K., Tian, Y., Salvi, D., Karwe, M., Nitin, N., Influence of exposure time, shear stress, and surfactants on detachment of Escherichia coli O157:H7 from fresh lettuce leaf surfaces during washing process. 2016 (Submitted).
29. Izumi, H., Electrolyzed water as a disinfectant for fresh-cut vegetables. Journal of Food Science 64:3 (1999), 536–539.
30. ancia Rural 46 (2016), 1357–1363.
31. Kristian Stevik, T., Aa, Kari, Ausland, G., Fredrik Hanssen, J., Retention and removal of pathogenic bacteria in wastewater percolating through porous media: A review. Water Research 38:6 (2004), 1355–1367.
32. Liu, X., Sheng, G., Yu, H., Physicochemical characteristics of microbial granules. Biotechnology Advances 27:6 (2009), 1061–1070.
33. López-Gálvez, 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 133:1–2 (2009), 167–171.
34. Luo, Q., Wang, H., Zhang, X., Qian, Y., Effect of direct electric current on the cell surface properties of phenol-degrading bacteria. Applied and Environmental Microbiology 71:1 (2004), 423–427.
35. Manolopoulou, H., Lambrinos, G., Chatzis, E., Xanthopoulos, G., Aravantinos, E., Effect of temperature and modified atmosphere packaging on storage quality of fresh-cut romaine lettuce. Journal of Food Quality 33 (2010), 317–336.
36. Mukherjee, A.K., Das, K., Microbial surfactants and their potential Applications: An overview. Sen, R., (eds.) Biosurfactants, 2010, Springer New York, New York, NY, 54–64.
37. Olaimat, A.N., Holley, R.A., Factors influencing the microbial safety of fresh produce: A review. Food Microbiology 32:1 (2012), 1–19.
38. Ölmez, H., Effect of different sanitizing methods and incubation time and temperature on inactivation of Escherichia coli on lettuce. Journal of Food Safety 30:2 (2010), 288–299.
39. Ölmez, H., Kretzschmar, U., Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact. LWT - Food Science and Technology 42:3 (2009), 686–693.
40. Ölmez, H., Temur, S.D., Effects of different sanitizing treatments on biofilms and attachment of Escherichia coli and Listeria monocytogenes on green leaf lettuce. LWT - Food Science and Technology 43:6 (2010), 964–970.
41. Painter, J.A., Hoekstra, R.M., Ayers, T., Tauxe, R.V., Braden, C.R., Angulo, F.J., et al. Attribution of foodborne illnesses, hospitalizations, and deaths to food commodities by using outbreak data, United States, 1998–2008. Emerging Infectious Disease journal, 19(3), 2013, 407.
42. Park, C.-., Hung, Y.-., Doyle, M.P., Ezeike, G.O.I., Kim, C., Pathogen reduction and quality of lettuce treated with electrolyzed oxidizing and acidified chlorinated water. Journal of Food Science 66:9 (2001), 1368–1372.
43. Predmore, A., 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 77:14 (2011), 4829–4838.
44. Rico, D., Martín-Diana, A.B., Barat, J.M., Barry-Ryan, C., Extending and measuring the quality of fresh-cut fruit and vegetables: A review. Trends in Food Science & Technology 18:7 (2007), 373–386.
45. Rosenberg, M., Judes, H., Weiss, E., Cell surface hydrophobicity of dental plaque microorganisms in situ. Infection and Immunity 42:2 (1983), 831–834.
46. Sagong, H., Cheon, H., Kim, S., Lee, S., Park, K., Chung, M., et al. Combined effects of ultrasound and surfactants to reduce Bacillus cereus spores on lettuce and carrots. International Journal of Food Microbiology 160:3 (2013), 367–372.
47. Salgado, S.P., Pearlstein, A.J., Luo, Y., Feng, H., Quality of Iceberg (Lactuca sativa L.) and Romaine (L. sativa L. var. longifolial) lettuce treated by combinations of sanitizer, surfactant, and ultrasound. LWT - Food Science and Technology 56:2 (2014), 261–268.
48. Scallan, E., Hoekstra, R.M., Angulo, F.J., Tauxe, R.V., Widdowson, M., Roy, S.L., et al. Foodborne illness acquired in the United States’ major pathogens. Emerging Infectious Diseases 17:1 (2011), 7–15.
49. Shen, C., Luo, Y., Nou, X., Bauchan, G., Zhou, B., Wang, Q., et al. Enhanced inactivation of Salmonella and Pseudomonas biofilms on stainless steel by use of T-128, a fresh-produce washing aid, in chlorinated wash solutions. Applied and Environmental Microbiology 78:19 (2012), 6789–6798.
50. Singh, M., Orsenigo, J.R., Shah, D.O., Surface tension and contact angle of herbicide solutions affected by surfactants. Journal of the American Oil Chemists’ Society 61:3 (1984), 596–600.
51. Singh, N., Singh, R.K., Bhunia, A.K., Stroshine, R.L., Effect of inoculation and washing methods on the efficacy of different sanitizers against Escherichia coli O157:H7 on lettuce. Food Microbiology 19:2–3 (2002), 183–193.
52. Ukuku, D.O., Fett, W.F., Relationship of cell surface charge and hydrophobicity to strength of attachment of bacteria to cantaloupe rind. Journal of Food Protection 65:7 (2002), 1093–1099.
53. Warning, A., Datta, A.K., Interdisciplinary engineering approaches to study how pathogenic bacteria interact with fresh produce. Journal of Food Engineering 114:4 (2013), 426–448.
54. Winson, M.K., Swift, S., Fish, L., Throup, J.P., Jørgensen, F., Chhabra, S.R., et al. Construction and analysis of luxCDABE-based plasmid sensors for investigating N-acyl homoserine lactone-mediated quorum sensing. FEMS Microbiology Letters 163:2 (1998), 185–192.
55. Wiseman, M., The second world cancer research fund/american institute for cancer research Expert report. Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective. Proceedings of the Nutrition Society 67:03 (2008), 253–256.
56. Woodcock, N.H., Hammond, B.H., Ralyea, R.D., Boor, K.J., Short communication: Nα-Lauroyl-l-arginine ethylester monohydrochloride reduces bacterial growth in pasteurized milk. Journal of Dairy Science 92:9 (2009), 4207–4210.
57. Yaron, S., Römling, U., Biofilm formation by enteric pathogens and its role in plant colonization and persistence. Microbial Biotechnology 7:6 (2014), 496–516.