Cetylpyridinium chloride direct spray treatments reduce Salmonella on cantaloupe rough surfaces

Abstract

Cetylpyridinium chloride (CPC) solutions (0, 0.5, or 1.0%) were applied to cantaloupe (“Athena” and “Hale's Best Jumbo” cultivars) rind plugs, either before or after inoculation with a broth culture of Salmonella Michigan (109 CFU/mL) and held at 37°C for 1 or 24 hr. Rind plugs were diluted, shaken, and sonicated, and solutions were enumerated. Texture quality and color were evaluated over 14 days storage at 4°C after 0 and 1% CPC spray applications. A 0.5 or 1.0% (vol/vol) application of CPC after Salmonella reduced the pathogen levels between 2.34 log CFU/mL and 5.16 log CFU/mL in comparison to the control (p < .01). No differences were observed in the firmness and color of 1% CPC treated cantaloupes. Salmonella concentrations on cantaloupes, treated with 1.0% CPC, were lower after 1 hr storage as compared to 24 hr. And, Salmonella on “Athena” surfaces were more susceptible to CPC spray treatments than on “Hale's Best Jumbo.”Practical applicationsCetylpyridinium chloride (CPC) is the active ingredient of some antiseptic oral mouth rinses, and has a broad antimicrobial spectrum with a rapid bactericidal effect on gram‐positive pathogens. The spray application of CPC solutions to cantaloupe may reduce the level of Salmonella surface contamination during production from irrigation water and manure fertilizers and, during food processing by contaminated equipment and food handlers. Since the surfaces of cantaloupes are highly rough or irregular, bacteria can easily attach to these surfaces and become difficult to remove. Appropriate postharvest washing and sanitizing procedures are needed that can help control Salmonella and other pathogens on melons, especially on cantaloupes with nested surfaces. A direct surface spray application of CPC may be an alternative antimicrobial postharvest treatment to reduce pathogen contamination of cantaloupe melons, while providing an alternative to chlorine‐based solutions.

Effect of cetylpyridinium chloride on dental unit waterline biofilms in-vitro

“…Additionally, CPC has antibacterial effects on food-borne Salmonella spp. and is used to disinfect various food products including poultry meat [13,23,24]. CPC has the lowest level of risk (level 1) for safety as classified by the United States Food and Drug Administration (FDA) [25], suggesting its high safety.…”

Conventional and non-conventional disinfection methods to prevent microbial contamination in minimally processed fruits and vegetables

“…The effectiveness of QACs in eliminating food pathogens has been extensively studied. It is reported 3–5 log reductions of Salmonella, E. coli, L. monocytogenes, and Yersinia enterocolitica in different MPFV ( Kang et al, 2019 ; Saucedo-Alderete et al, 2018 ; Velázquez et al, 2009 ). For instance, Kang et al (2019) reported 3.33, 3.28, and 4.54 log reductions against E. coli O157:H7, S. enterica serovar Typhimurium, and L. monocytogenes , respectively, on spinach leaves.…”

“…For instance, Kang et al (2019) reported 3.33, 3.28, and 4.54 log reductions against E. coli O157:H7, S. enterica serovar Typhimurium, and L. monocytogenes , respectively, on spinach leaves. Regarding the organoleptic properties of MPFV, some studies showed no effect when QACs-based disinfectants were used on spinach leaves and cantaloupe rind plugs ( Kang et al, 2019 ; Saucedo-Alderete et al, 2018 ), but Velázquez et al (2009) reported small spots of yellowish appearance on lettuce leaves and tomatoes.…”

A Review on Cetylpyridinium Chloride

“…CPC is an approved poultry washing agent in the US and EU (21 CFR 173.375: FDA 2003) and is marketed as Cecure by safe foods corporation in the US. (13)…”