Comparison of the efficacy of various sanitizers and hot water treatment in inactivating inoculated foodborne pathogens and natural microflora on mung bean sprouts

The effect of thermal, chlorine and ozone treatments on survival of Escherichia coli and Salmonella spp. in açai berries

“…In one study testing several blanching temperatures for the period of 10 s, the authors observed a discrete logarithmic reduction, but not significant, in mesophilic bacteria when raising the blanching temperature from 80 °C to 90 °C and 100 °C [19]. In another study, blanching of bean sprouts was more effective in reducing Salmonella spp., and E. coli compared to washing with distilled and ozonated water [9]. The ozonated washing at concentrations of 4 mg mL -1 O 3 for 5 min did not result in a significant reduction in the cell counts of E. coli (0.6 ± 0.1 log CFU.mL -1 ) when compared to blanching at 80 °C for 10 s (1.1 ± 0.6 log CFU.mL -1 ) or washing in 200 mg.mL -1 chlorinated water (0.9 ± 0.1 log CFU.mL -1 ) or distilled water (0.5 ± 0.2 log CFU.mL -1 ) ( Table 2).…”

“…attached to the surface leaves [8]. Sodium hypochlorite is the most widely used chemical sanitizer of fresh produce, despite growing environmental and health concerns [9]. The recommendation of active chlorine concentrations for sanitizing fresh products is in the range of 50-200 mg.L -1 , with a contact time from 15 to 30 min [10].…”

Polylactic Acid Antimicrobial Composite Films: Preparation and Antibacterial Efficacy

“…The mixtures are then formed into PLA/TBMA [15] composite films by using the casting molding. The composite films are evaluated in terms of chemical structure via FT-IR, thermal behavior via DSC, and antimicrobial efficacy [16,17] against S. aureus and E. coli [18][19][20]. …”

The use of Lactic Acid Bacteria to control the growth of foodborne pathogens on fresh-cut fruits and sprout vegetables

“…respectively in mung bean sprouts (Phua et al, 2014). Populations of L. monocytogenes were not significantly different on apple plugs treated with 100 mV of acidic electrolyzed water and 100 ppm of chlorine; both treatments showed a 1.0 treated with acidic electrolyzed water were reduced by 2.5 and 1.5 log CFU/g, respectively in comparison to the chlorine treatment which reduced populations by 1.5 and 1.0 log CFU/g, respectively (Graca et al, 2011).…”

“…Currently, no alternative chemical or physical intervention strategies, such as electrolyzed water, peroxyacetic acid, and ultraviolet radiation, is known to have demonstrated a suppression in pathogen growth during sprouting (Kim et al, 2009;Neo et al, 2013;Phua et al, 2014;Wang et al, 2013). The application of protective bacterial cultures could be used to influence the growth and survival of multiple foodborne pathogens on sprouts.…”