Conventional curing practices reduce generic Escherichia coli and Salmonella spp. on dry bulb onions produced with contaminated irrigation water

Emch, Alexander W.; Waite‐Cusic, Joy

doi:10.1016/j.fm.2015.08.004

Cited by 13 publications

(6 citation statements)

References 23 publications

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“…Moreover, the pathogenic microorganisms, including Listeria monocytogenes (21), Escherichia coli (203,204), Salmonella spp. (205), and mold (20) in onion infected by contaminated irrigation water or transferred from contaminated workplace are also considered as potential health risks. The microwave-integrated cold plasma treatment was reported to be a potential technology for non-thermal decontamination of onion powder (206).…”

Section: Microbial Contaminationmentioning

confidence: 99%

Recent Advances in Bioactive Compounds, Health Functions, and Safety Concerns of Onion (Allium cepa L.)

et al. 2021

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Onion (Allium cepa L.) is a common vegetable, widely consumed all over the world. Onion contains diverse phytochemicals, including organosulfur compounds, phenolic compounds, polysaccharides, and saponins. The phenolic and sulfur-containing compounds, including onionin A, cysteine sulfoxides, quercetin, and quercetin glucosides, are the major bioactive constituents of onion. Accumulated studies have revealed that onion and its bioactive compounds possess various health functions, such as antioxidant, antimicrobial, anti-inflammatory, anti-obesity, anti-diabetic, anticancer, cardiovascular protective, neuroprotective, hepatorenal protective, respiratory protective, digestive system protective, reproductive protective, and immunomodulatory properties. Herein, the main bioactive compounds in onion are summarized, followed by intensively discussing its major health functions as well as relevant molecular mechanisms. Moreover, the potential safety concerns about onion contamination and the ways to mitigate these issues are also discussed. We hope that this paper can attract broader attention to onion and its bioactive compounds, which are promising ingredients in the development of functional foods and nutraceuticals for preventing and managing certain chronic diseases.

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Section: Microbial Contaminationmentioning

confidence: 99%

Recent Advances in Bioactive Compounds, Health Functions, and Safety Concerns of Onion (Allium cepa L.)

et al. 2021

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“…It is most likely that the outer surface of the onion bulb, would be contaminated in the field, during harvest, or postharvest handling (33). The survival of foodborne pathogenic bacteria or surrogate organisms introduced to growing onion plants has been evaluated both in greenhouses (7) and in the field (11,18,35). Onions are typically dried or "cured" during or after harvest, allowing the neck and the skin of the bulb to dry and increasing onion shelf life by restricting ingress of plant pathogens and thus reducing storage decay (25).…”

Section: Highlightsmentioning

confidence: 99%

Reduction of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella on Whole Yellow Onions (Allium cepa) Exposed to Hot Water

Lieberman

Morgan

Harris

2021

Journal of Food Protection

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In-home or food service antimicrobial treatment options for fresh produce are limited. Hot water treatments for whole (unpeeled) produce have been proposed but data to support this practice for onions are not available. Separate cocktails of rifampin-resistant Escherichia coli O157:H7, Listeria monocytogenes , or Salmonella were cultured on agar and suspended in sterile water. The outer papery skin at the equator or root or stem ends of the whole yellow onions was spot inoculated at 6 log CFU/onion. After drying for 30 min and, in some cases, storage at 4°C for 6 days, onions were immersed in water at ~100°C for 5 s or 85°C for 10 to 180 s. There was no significant difference ( P > 0.05) in the mean decline of Salmonella on onions that were exposed to hot water after drying the inoculum for 30 min or after storage at 4°C for 6 days. Exposure of whole onions at 100°C for 5 s reduced E. coli O157:H7 and L. monocytogenes populations by >5 log CFU/onion at all inoculum sites and Salmonella populations by >5 log CFU/onion at the stem end and equator but not consistently at the root end. Mean root-end reductions of ≥5 log CFU/onion of E. coli O157:H7, L. monocytogenes , or Salmonella were achieved consistently when the root end was fully immersed in 85°C hot water for 45 or 60 s, except in a small number of cases (4/57; 7%) when the root end oriented above the water line during treatment. When onions were held at 85°C for 180 s with the root end above the water line in an uncovered water bath, no significant declines in Salmonella populations were observed; significant mean declines of Salmonella were achieved (mean 5 log CFU/onion [range 3.49 to 6.25]) when the water bath was covered. Short exposure to hot water can significantly reduce pathogens on the surface of whole onions; reductions are more consistent when the root end is submerged, or when the water bath is covered.

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“…These represented 15 of the top 20 isolates linked to human cases (Baird-Parker, 1990;Maurer et al, 2015). In the U.S., 32 incidents of waterborne outbreaks occurred in drinking water from 2011 to 2012 and numerous other studies have reported Salmonella and non-Salmonella pathogen contamination on vegetables due to contaminated irrigation water (Proctor et al, 2001;Greene et al, 2008;Emch and Waite-Cusic, 2016).…”

Section: Mobile Poultry Processing Systemsmentioning

confidence: 99%

Source of Water and Potential Sanitizers and Biological Antimicrobials for Alternative Poultry Processing Food Safety Applications

Micciche

Rubinelli

Ricke

2018

Front. Sustain. Food Syst.

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Conventional curing practices reduce generic Escherichia coli and Salmonella spp. on dry bulb onions produced with contaminated irrigation water

Cited by 13 publications

References 23 publications

Recent Advances in Bioactive Compounds, Health Functions, and Safety Concerns of Onion (Allium cepa L.)

Recent Advances in Bioactive Compounds, Health Functions, and Safety Concerns of Onion (Allium cepa L.)

Reduction of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella on Whole Yellow Onions (Allium cepa) Exposed to Hot Water

Source of Water and Potential Sanitizers and Biological Antimicrobials for Alternative Poultry Processing Food Safety Applications

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