Chlorine disinfection of produce to inactivate hepatitis A virus and coliphage MS2

Casteel, Michael J.; Schmidt, Charles E.; Sobsey, Mark D.

doi:10.1016/j.ijfoodmicro.2008.04.015

Cited by 72 publications

(38 citation statements)

References 22 publications

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“…Chlorine is one of the most widely applied disinfectants (Casteel, Schmidt, & Sobsey, 2008), generally used as hypochlorites (sodium or calcium) in the concentration range from 50 to 200 ppm (contact time of 1e2 min) to sanitize processing equipment, foods surfaces as well as freshcut products (Parish et al, 2003, chap. V;Singh, Singh, Bhunia, & Stroshine, 2002;Suslow, 2000).…”

Section: Introductionmentioning

confidence: 99%

Assessment of the impact of hydrogen peroxide solutions on microbial loads and quality factors of red bell peppers, strawberries and watercress

2012

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Section: Introductionmentioning

confidence: 99%

Assessment of the impact of hydrogen peroxide solutions on microbial loads and quality factors of red bell peppers, strawberries and watercress

2012

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“…Corroborating these results, other studies have shown that chlorine solution significantly reduces the microbial load of minimally processed vegetables. The reduction observed in other studies ranged from 1 log CFU/g to 3.15 log CFU/g, depending on the inoculation method used in tests, concentration, contact time, and initial population of microorganisms [35][36][37][38][39]4].…”

Section: Discussionmentioning

confidence: 99%

Inactivation of Salmonella Enteritidis on lettuces used by minimally processed vegetable industries

Silveira

Hessel

Tondo

2017

J Infect Dev Ctries

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Introduction: Washing and disinfection methods used by minimally processed vegetable industries of Southern Brazil were reproduced in laboratory in order to verify their effectiveness to reduce Salmonella Enteritidis SE86 (SE86) on lettuce. Methodology: Among the five industries investigated, four carried out washing with potable water followed by disinfection with 200 ppm sodium hypochlorite during different immersion times. Results: The washing procedure alone decreased approximately 1 log CFU/g of SE86 population and immersion times of 1, 2, 5, and 15 minutes in disinfectant solution demonstrated reduction rates ranging from 2.06±0.10 log CFU/g to 3.01±0.21 log CFU/g. Rinsing alone was able to reduce counts from 0.12±0.63 log CFU/g to 1.90±1.07 log CFU/g. The most effective method was washing followed by disinfection with 200 ppm sodium hypochlorite for 15 minutes and final rinse with potable water, reaching 5.83 log CFU/g of reduction. However, no statistical differences were observed on the reduction rates after different immersion times. Conclusion: A time interval of 1 to 2 minutes may be an advantage to the minimally vegetable processed industries in order to optimize the process without putting at risk food safety.

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“…Little specific information is available on chlorine dosages and contact times to achieve maximum inactivation of produce-associated microbes. In general, the chlorine dosages (50-200 ppm) and contact times (1-2 min) used by produce processors generally result in 1-2 log (90-99%) bacterial inactivation (Casteel et al, 2008).…”

Section: Chemical Antimicrobialsmentioning

confidence: 99%

Enterohemorrhagic Escherichia coli

Viazis

Diez-Gonzalez

2011

Advances in Agronomy

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Chlorine disinfection of produce to inactivate hepatitis A virus and coliphage MS2

Cited by 72 publications

References 22 publications

Assessment of the impact of hydrogen peroxide solutions on microbial loads and quality factors of red bell peppers, strawberries and watercress

Assessment of the impact of hydrogen peroxide solutions on microbial loads and quality factors of red bell peppers, strawberries and watercress

Inactivation of Salmonella Enteritidis on lettuces used by minimally processed vegetable industries

Enterohemorrhagic Escherichia coli

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