Disinfection of lettuce using organic acids: an ecological analysis using 16S rRNA sequencing

Wang, Jiayi; Tao, Dongbing; Wang, Shan; Li, Chen; Li, Yanru; Zheng, Fenge; Wu, Zhaoxia

doi:10.1039/c9ra03290h

Cited by 27 publications

(31 citation statements)

References 41 publications

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“…Consumption sanitizers are classified into two types—organic acids and oxidizing agents [1]. Most organic acids have been approved as generally recognized as safe (GRAS) compounds by the Food and Drug Administration and are used as pH regulators and preservatives in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Reduction of Escherichia coli O157:H7, Listeria monocytogenes, and Naturally Present Microbe Counts on Lettuce using an Acid Mixture of Acetic and Lactic Acid

et al. 2019

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Lactic acid (LA) and acetic acid (AA) are independently used to disinfect fresh leaf vegetables. LA has a higher efficacy but costs more than AA. Herein, we compared the disinfection efficacy of LA, AA, and their mixture on lettuce to determine whether the cheaper acid mixture shows similar or more efficacy than LA. Quality analysis indicated that the acid mixture and individual acids did not cause additional loss of instrument color and polyphenolic content compared with that of the control; however, visible defects were observed at AA concentrations exceeding 0.8%. Analysis of Escherichia coli O157:H7, Listeria monocytogenes, and naturally present microbes (aerobic mesophilic and psychrotrophic bacteria, coliforms, molds, and yeasts) showed that the acid mixture led to the highest reduction in microbial count during storage. 16S rRNA sequencing was further employed to understand the effects of the acid mixture and individual acids on lettuce microbial ecology. During storage, the acid mixture and individual acids significantly decreased the abundance of Massilia spp. and Alkanindiges spp. but there was a marked increase in Escherichia-Shigella abundance (LA: 0.003–58.82%; AA: 0.01–55.34%; acid mixture: undetected to 50.71%; control: 0.007–33.09%), indicating that acid disinfection altered the microbial ecology to stimulate Escherichia-Shigella growth. These results enhance our understanding of the relationship between lettuce disinfection and ecological changes.

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Section: Introductionmentioning

confidence: 99%

Reduction of Escherichia coli O157:H7, Listeria monocytogenes, and Naturally Present Microbe Counts on Lettuce using an Acid Mixture of Acetic and Lactic Acid

et al. 2019

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“…Based on analyses of disinfection times and antimicrobial effects, 150-200 mg/L PHMG treatment for 5 min was selected to compare the disinfection efficacy with various household sanitizers (Table 1). Two generally recognized safe sanitizers, citric acid (CA) and acetic acid (AA), are widely used in minimally processed food production and at the ready-to-eat stage [18,22]. In this study, the disinfection efficacies of CA against E. coli and L. monocytogenes were similar to those of AA ( Figure 1A,B).…”

Section: Effects Of Phmg and Household Sanitizers On Pathogens And Namentioning

confidence: 56%

“…The stem, two outer leaves and inner baby leaves were removed, and the remaining portion was cut into pieces using a circle knife (diameter 5.2 × 10 −2 m). Each piece was divided into four parts and dewatered using a sterilized manual salad spinner [18].…”

Section: Lettuce Preparationmentioning

confidence: 99%

“…The antibacterial mode of action of PHMG was discussed above. The antibacterial effects of organic acids are attributed to the high intracellular pH, which promotes the dissociation of acidic molecules after cell penetration, resulting in anion accumulation in the cell and toxic effects on the cell membrane, acid-sensitive proteins, DNA and RNA [18,20]. Chlorine primarily damages the cell membrane and leads to leakage of cellular macromolecules [26].…”

Section: Effects Of Phmg and Household Sanitizers On Pathogens And Namentioning

confidence: 99%

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Disinfection of Ready-to-Eat Lettuce Using Polyhexamethylene Guanidine Hydrochloride

Wang

Dong³

2020

Microorganisms

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As a novel and safe sanitizer, polyhexamethylene guanidine hydrochloride (PHMG) has been used to inhibit the spoilage of agricultural products caused by fungi. However, little is known about its antibacterial effects on vegetables. In this study, we evaluated the disinfection efficacy of PHMG on ready-to-eat lettuce. PHMG (150-200 mg/L) treatment for 5 min was optimal for lettuce disinfection. Compared to several household sanitizers (vinegar: 1% acetic acid; kettle descaler: 1% citric acid; "84" disinfectant: 200 mg/L sodium hypochlorite), PHMG showed the greatest reductions in Escherichia coli O157:H7, Listeria monocytogenes, aerobic mesophilic counts, aerobic psychrotrophic counts and molds and yeasts. Quality analysis of color (as determined by L*, a* and b*) and determination of electrolyte leakage indicated that PHMG did not cause any additional quality loss as compared to other household sanitizers. These results provide a reference for the application of PHMG as a vegetable sanitizer at the ready-to-eat stage.

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“…Aer removing the outer leaves, inner baby leaves, stem, and dirt (by rinsing under tap water for 30 s), the remaining parts were cut into pieces (diameter 5.2 Â 10 À2 m) using a circle knife. 2,15 Each piece was then divided into four parts and drained using a sterilized (75% ethanol) manual salad spinner.…”

Section: Sample Preparationmentioning

confidence: 99%

Combination of polyhexamethylene guanidine hydrochloride and potassium peroxymonosulfate to disinfect ready-to-eat lettuce

Wang

Dong³

2020

RSC Adv.

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Disinfection of lettuce using organic acids: an ecological analysis using 16S rRNA sequencing

Abstract: Comparing disinfection efficacies of same type sanitizer using a combined microbial reduction/16S rRNA analysis strategy.

Cited by 27 publications

References 41 publications

Reduction of Escherichia coli O157:H7, Listeria monocytogenes, and Naturally Present Microbe Counts on Lettuce using an Acid Mixture of Acetic and Lactic Acid

Reduction of Escherichia coli O157:H7, Listeria monocytogenes, and Naturally Present Microbe Counts on Lettuce using an Acid Mixture of Acetic and Lactic Acid

Disinfection of Ready-to-Eat Lettuce Using Polyhexamethylene Guanidine Hydrochloride

Combination of polyhexamethylene guanidine hydrochloride and potassium peroxymonosulfate to disinfect ready-to-eat lettuce

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