A pilot plant scale evaluation of a new process aid for enhancing chlorine efficacy against pathogen survival and cross-contamination during produce wash

Luo, Yaguang; Nou, Xiangwu; Millner, Patricia D.; Zhou, Bin; Shen, Cangliang; Yang, Yang; Wu, Yunpeng; Wang, Qin; Feng, Hao; Shelton, Dan

doi:10.1016/j.ijfoodmicro.2012.07.008

Cited by 126 publications

(182 citation statements)

References 13 publications

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“…However, when the free chlorine concentrations decreased to 0.24 and 0.12 mg/L, the survival of Salmonella was observed in the control solution, but not in the solutions containing T-128, either at pH 3.0 or 5.0. This agrees with our previous report that the presence of T-128 significantly enhanced the efficacy of free chlorine against E. coli O157: H7 in the presence of high organic loads for leafy green processing [15,21]. Free chlorine level was achieved by adding tomato juice to wash solution containing 25mg/L of free chlorine.…”

Section: Inactivation Of Salmonella In Wash Solution Containing Highsupporting

confidence: 91%

Untitled

2015

JMEN

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A novel wash aid, T-128, was evaluated for its capacity to enhance the efficacy of chlorine solution for tomato washing against Salmonella enterica in the presence of high organic load. Incremental amount of tomato juice was added to chlorinated wash solutions to simulate free chlorine depletion during tomato washing operations. Cells of S. enterica were either directly inoculated into the wash solutions or onto the tomatoes that are washed in chlorinated solutions with or without T-128. Salmonella cells survived in the wash solution, in the stem-scar areas, and in the internal tissues of tomatoes were enumerated. Application of T-128 significantly reduced the survival of Salmonella in chlorinated water when free chlorine approached depletion. It also resulted in a significantly higher reduction of S. enterica population on stem scars compared to the control. When inoculated and non-inoculated tomatoes were washed together, cross contamination by Salmonella cells to the non-inoculated tomatoes were reduced in the presence of T-128. The application of T-128 also significantly improved the chlorine efficacy against Salmonella internalization when chlorine concentration was near depletion. These results indicated that T-128 has the potential to improve chlorine efficacy against pathogen survival, cross-contamination and internalization in the wash solution when chlorine neared depletion, thus improve the safety margin of the process control.

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Section: Inactivation Of Salmonella In Wash Solution Containing Highsupporting

confidence: 91%

Untitled

2015

JMEN

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“…Water used for washing not only helps remove microorganisms but also eliminates soil and dirt from the produce surface (Tian et al, 2013). However, water also serves as an ideal medium for the potential spread of pathogens during produce processing (Luo et al, 2012). Hence, wash water, if not properly disinfected, can act as a source of contamination for every fruit or vegetable that passes through the packing house (López-Gálvez et al, 2009).…”

Section: Discussionmentioning

confidence: 99%

“…Over the last decade, the increase in consumption of fruits and vegetables has been associated with a concomitant increase in fresh-produce associated foodborne outbreaks (Lynch et al, 2009;Luo et al, 2012). Toward this end, the Centers for Disease Control and Prevention (CDC, 2014) has identified that ∼46% of all foodborne illnesses in the US from the years 1998-2008 originated from contaminated fresh produce including fruits, nuts and vegetables (CDC, 2014).…”

Section: Introductionmentioning

confidence: 99%

Efficacy of Chlorine, Chlorine Dioxide, and Peroxyacetic Acid in Reducing Salmonella Contamination in Wash Water and on Mangoes Under Simulated Mango Packinghouse Washing Operations

Mathew

Muyyarikkandy

Bedell

et al. 2018

Front. Sustain. Food Syst.

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“…However, wash water can act as a secondary source of contamination, enabling pathogens on incoming produce to disperse to multiple lots if not adequately sanitized. While many studies have explored sanitization options ranging from ultrasound and ultraviolet radiation to the synergistic effect of ozone and organic acids, in practice, chlorine remains the most widely used (Davidson and et al, 2013;Gil and et al, 2009;Luo and et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

A mathematical model for pathogen cross-contamination dynamics during produce wash

Munther

Luo

et al. 2015

Food Microbiology

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One of the main challenges for the fresh-food produce industry is to ensure that the produce is free from harmful pathogens. A potential area of risk is due to cross-contamination in a sanitizing chlorine wash-cycle, where the same water is used to wash contaminated as well as non-contaminated produce. However, this is also an area where effective intervention strategies are possible, provided we have a good understanding of the mechanism of cross-contamination. Based on recent experimental work by Luo, 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, 158 (2012), 133-139, we have built mathematical models that allow us to quantify the amount of cross-contamination of Escherichia coli O157:H7 from spinach to lettuce, and assessed the efficacy of the associated wash-cycle protocols.

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A pilot plant scale evaluation of a new process aid for enhancing chlorine efficacy against pathogen survival and cross-contamination during produce wash

Cited by 126 publications

References 13 publications

Untitled

Untitled

Efficacy of Chlorine, Chlorine Dioxide, and Peroxyacetic Acid in Reducing Salmonella Contamination in Wash Water and on Mangoes Under Simulated Mango Packinghouse Washing Operations

A mathematical model for pathogen cross-contamination dynamics during produce wash

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