Efficacy of Integrated Treatment of UV light and Low‐Dose Gamma Irradiation on Inactivation of <i>Escherichia coli</i> O157:H7 and <i>Salmonella enterica</i> on Grape Tomatoes

Mukhopadhyay, Sudarsan; Ukuku, Dike O.; Fan, Xuetong; Juneja, Vijay K.

doi:10.1111/1750-3841.12154

Cited by 26 publications

(9 citation statements)

References 51 publications

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“…UV's effectiveness to reduce bacterial contamination on produce has been documented (Chun et al, 2010;Escalona et al, 2010;Sommers et al, 2010;Yaun et al, 2004). Mukhopadhyay et al, (2013) is likely that not all spots on the tomatoes will be directly exposed to the UV light as tomatoes will be rolling on the conveyer belt. Thus, effectiveness of UV-C light in reducing Salmonella contamination on different locations on tomato surfaces needs to be determined.…”

Section: Introductionmentioning

confidence: 99%

Effectiveness of UV light as a means to reduce Salmonella contamination on tomatoes and food contact surfaces

Lim

Harrison

2016

Food Control

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The effectiveness of ultraviolet light at a wavelength of 254 nm to reduce Salmonella contamination on tomatoes and food contact surfaces was evaluated. Inoculated tomatoes were exposed to UV-C light at doses ranging from 0 to 223.1 mJ/cm 2. All UV treatments significantly reduced Salmonella populations (p<0.05). The effectiveness of UV-C light in reducing Salmonella contamination on different locations on tomato surfaces under various UV doses (0-117.2 mJ/cm 2) was also explored. Results indicated that regardless of the locations, UV treatment was shown to be effective in decreasing Salmonella populations. Subsequent studies evaluated possible photoreactivation or dark repair of injured Salmonella post-UV treatment. Following UV light exposure at doses of 0, 22.3, 44.6, and 89.2 mJ/cm 2 , tomatoes were either exposed to visible light for 0, 3, and 5 h or stored in the dark for the same amount of time. Photoreactivation was not detected, nor was dark repair. UV light was also evaluated for its effectiveness to reduce Salmonella contamination on food contact surfaces (stainless steel, HDPE, waxed cardboard and PVC). Contaminated coupons were exposed to UV-C light at 0, 3.3, and 19.7 mJ/cm 2. Significant differences were observed between coupons treated with UV light and the controls (p<0.05). Coupons exposed for longer time had greater Salmonella population reductions, except for waxed cardboard coupons. Application of UV-C light to reduce Salmonella contamination in tomato handling facilities is feasible.

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Section: Introductionmentioning

confidence: 99%

Effectiveness of UV light as a means to reduce Salmonella contamination on tomatoes and food contact surfaces

Lim

Harrison

2016

Food Control

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“…Table 2 compares findings from this study with reported radiation resistance data ( D 10 value) or Salmonella treated with ionizing radiation alone and in combination with UV‐C or 1% calcium chloride (CaCI 2 ). In general, these studies, except for Moreira et al (2012) and Mukhopadhyay et al (2013), obtained higher D 10 values. One explanation is that their DUR values were higher than the ones reported in our study, and therefore their experimental set up was not optimal.…”

Section: Resultsmentioning

confidence: 81%

Integrated electron beam irradiation treatment with hydrogen peroxide aqueous solution to inactivate Salmonella on grape tomatoes

Omac

Moreira

Castell‐Perez

2022

J Food Process Engineering

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This study investigated the efficacy of integrated electron beam (e‐beam) irradiation and hydrogen peroxide (H2O2) aqueous solution treatments to inactivate mixed strains of Salmonella inoculated in grape tomatoes. Whole grape tomatoes were inoculated with a mixed bacterial cocktail composed of five strains of Salmonella enterica corresponding to serotypes Rissen (SAL1449), Montevideo (SAL4599), Saintpaul (476398), and Typhimurium (ATCC 13311 and ATCC 700720), dried in a biological safety cabinet for 2 h at room temperature and then stored at 4°C for 24 h to facilitate bacterial attachment before treatment. Tomatoes in H2O2 (60 mg/L) aqueous solution were irradiated at 0.45, 0.60, 0.75, 1.0, and 1.25 kGy dose. The combined treatment of 1.0 kGy radiation dose and 60 mg/L H2O2 achieved 4‐log reductions in Salmonella. The D10−average value of Salmonella in the present study was 0.25 ± 0.01 kGy. Regarding the effect of the treatment on tomato quality, the combined application of e‐beam up to 1.25 kGy and H2O2 (60 mg/L) did not affect (p > .05) the color and texture of grape tomatoes compared to non‐irradiated samples. Furthermore, the combined treatments of e‐beam and H2O2 aqueous solution reduced the dose uniformity ratio (DUR) by 7%, a relevant finding regarding commercial applications of electron beam accelerators. Exposure of the tomatoes to e‐beam and water wash with added H2O2 is a promising decontamination system for use in tomatoes and other produce processing. Further studies on the optimization of this integrated treatment are needed. Practical Applications Electron beam irradiation of tomatoes immersed in hydrogen peroxide (H2O2) solution reduces the dose required to eliminate pathogens in the fresh produce. The integrated treatment ensures minimal changes to produce quality and increased treatment efficiency in terms of dose uniformity.

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“…Pathogens were effectively reduced with aerosolized malic acid without degradation of quality. Moreover, Mukhopadhyay (Mukhopadhyay et al, ) observed no change in firmness and color of tomato with UV‐C radiation. Sensory results of this study were similar to these studies.…”

Section: Resultsmentioning

confidence: 99%

“…Wong (Wong et al, 1998) reported a 1.5 and 2.0 log reduction of E. coli and S. Senftenberg when they were exposed to 1 kg/s 3 and 0.8 kg/s 3 doses of UV-C, respectively. Additionally, E. coli and Salmonella on grape tomatoes were reduced by <4 log using UV in combination with gamma irradiation (Mukhopadhyay, Ukuku, Fan, & Juneja, 2013). Cond on-Abanto (Cond on-Abanto, Cond on, Raso, Lyng, & Alvarez, 2016) showed a 4 log reductions of Lactobacillus plantarum and S. Typhimurium with UV-C treatment on flour powder.…”

Section: Resultsmentioning

confidence: 99%

Combined effect of aerosolized malic acid and UV‐C for the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on fresh‐cut lettuce

Seong

Kwon

2017

Journal of Food Safety

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This study was conducted to investigate the effects of aerosolized malic acid and ultraviolet light (UV‐C) for inhibiting the growth of foodborne pathogens, Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes, on fresh‐cut lettuce. The antimicrobial effects of aerosolized 2% malic acid and UV‐C, alone or in combination, were tested. Ten grams of lettuce were inoculated with three strains of each pathogens and treated with aerosolized malic acid for 20 min and UV‐C for 30 min. After each treatment, lettuce was stored at 5 °C for 15 days. Sequential treatment (aerosolized malic acid after UV‐C) was the most effective for reducing E. coli O157:H7, S. Typhimurium, and L. monocytogenes and resulted in reduction of 2.89, 1.38, and 2.95 log10 CFU/g after treatment and 3.15, 3.00, and 4.58 log10 CFU/g after 15 days, respectively. These results suggested that combined treatment with aerosolized malic acid after UV‐C can be a useful intervention method for improving the microbial safety of fresh‐cut produce. Practical applications The experiment suggested new method on the inactivation of foodborne pathogens on lettuce. Treatment with aerosolized 2% malic acid after UV‐C was the most effective method to inhibit the growth of foodborne pathogens in this study. This method will be helpful for fresh‐cut lettuce producers to manage the safety and quality of lettuce.

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Efficacy of Integrated Treatment of UV light and Low‐Dose Gamma Irradiation on Inactivation of Escherichia coli O157:H7 and Salmonella enterica on Grape Tomatoes

Cited by 26 publications

References 51 publications

Effectiveness of UV light as a means to reduce Salmonella contamination on tomatoes and food contact surfaces

Effectiveness of UV light as a means to reduce Salmonella contamination on tomatoes and food contact surfaces

Integrated electron beam irradiation treatment with hydrogen peroxide aqueous solution to inactivate Salmonella on grape tomatoes

Combined effect of aerosolized malic acid and UV‐C for the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on fresh‐cut lettuce

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