Enhanced Inactivation of Salmonella and Pseudomonas Biofilms on Stainless Steel by Use of T-128, a Fresh-Produce Washing Aid, in Chlorinated Wash Solutions

Shen, Cangliang; Luo, Yaguang; Nou, Xiangwu; Bauchan, Gary R.; Zhou, Bin; Wang, Qin; Millner, Patricia D.

doi:10.1128/aem.01094-12

Cited by 86 publications

(51 citation statements)

References 21 publications

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“…In addition to the capacity of chlorine to reduce the viable microbial bioburden in the salad washing water, it is also frequently used as a sanitizer during equipment cleaning and disinfection, thus preventing biofilm formation (Shen et al, 2012). NEOW solution is not so aggressive to skin, or metallic surfaces when compared with sodium hypochlorite and its use on SS (the most commonly used material for food contact surfaces) has been tested with promising results.…”

Section: Discussionmentioning

confidence: 99%

“…However, the free chlorine concentrations in this food industry are very high and the doses applied may fluctuate, leading to lack of knowledge regarding the water disinfection efficiency and the microbial load that remains in the process water and in the washing tanks surface. Regarding the use of hypochlorite, several concerns have been raised, namely the release of toxic chlorine by-products, accumulation of chloramines, and generation of chlorine off-gas in the processing environment (Shen et al, 2012;Vandekinderen et al, 2009) that may pose significant environmental and health risks (Ölmez and Kretzschmar, 2009). …”

Section: Introductionmentioning

confidence: 99%

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Disinfection with neutral electrolyzed oxidizing water to reduce microbial load and to prevent biofilm regrowth in the processing of fresh-cut vegetables

Machado

Meireles

Fulgêncio

et al. 2016

Food and Bioproducts Processing

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Product decontamination is one of the most important processes of the hygienic practice in food industries such as Minimally Processed Vegetables (MPV) plants and sodium hypochlorite (NaOCl) solutions are commonly used as a biocide for disinfection. Although it may be corrosive and irritating when compared to alternative biocides, this biocide is frequently applied at high concentrations. This work aims at studying the use of lower concentrations of chlorine by testing neutral electrolyzed oxidizing water (NEOW) as a chlorine-source disinfectant in fresh-cut salad processing. Assays were performed at industrial and laboratory scale. Results showed that lower doses of chlorine from NEOW (30 ppm) are as effective as higher concentrations of the traditional chlorine from NaOCl (80 ppm) in the reduction of total microbial population at industrial scale. Moreover, in laboratory studies, the NEOW chlorine was also more effective in biofilm eradication, as well as a biofilm preventive agent. NEOW can thus be a successful alternative water disinfection technique, reducing the free chlorine concentration needed to sanitize salads, also decreasing water consumption whilst taking into account environmental and food quality impacts.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Disinfection with neutral electrolyzed oxidizing water to reduce microbial load and to prevent biofilm regrowth in the processing of fresh-cut vegetables

Machado

Meireles

Fulgêncio

et al. 2016

Food and Bioproducts Processing

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“…In the first protocol, the membrane permeable dye SYTO9 identifies the total bacterial population, while propidium iodide is only accessible to those bacteria that have compromised membranes and are thus considered nonviable. Propidium iodide and SYTO9 have been used to evaluate bacterial viability in biofilms, discriminate pathogenic from nonpathogenic bacteria, and enumerate viable water-borne bacteria [9][10][11][12] . In the second protocol, 4',6'-diamidino-2-phenylindole (DAPI) identifies total bacteria, while SYTOX Green is only accessible to the nonviable population.…”

Section: Introductionmentioning

confidence: 99%

Fluorescence Microscopy Methods for Determining the Viability of Bacteria in Association with Mammalian Cells

Johnson

Criss

2013

JoVE

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Central to the field of bacterial pathogenesis is the ability to define if and how microbes survive after exposure to eukaryotic cells. Current protocols to address these questions include colony count assays, gentamicin protection assays, and electron microscopy. Colony count and gentamicin protection assays only assess the viability of the entire bacterial population and are unable to determine individual bacterial viability. Electron microscopy can be used to determine the viability of individual bacteria and provide information regarding their localization in host cells. However, bacteria often display a range of electron densities, making assessment of viability difficult. This article outlines protocols for the use of fluorescent dyes that reveal the viability of individual bacteria inside and associated with host cells. These assays were developed originally to assess survival of Neisseria gonorrhoeae in primary human neutrophils, but should be applicable to any bacterium-host cell interaction. These protocols combine membrane-permeable fluorescent dyes (SYTO9 and 4',6-diamidino-2-phenylindole [DAPI]), which stain all bacteria, with membrane-impermeable fluorescent dyes (propidium iodide and SYTOX Green), which are only accessible to nonviable bacteria. Prior to eukaryotic cell permeabilization, an antibody or fluorescent reagent is added to identify extracellular bacteria. Thus these assays discriminate the viability of bacteria adherent to and inside eukaryotic cells. A protocol is also provided for using the viability dyes in combination with fluorescent antibodies to eukaryotic cell markers, in order to determine the subcellular localization of individual bacteria. The bacterial viability dyes discussed in this article are a sensitive complement and/or alternative to traditional microbiology techniques to evaluate the viability of individual bacteria and provide information regarding where bacteria survive in host cells. Video LinkThe video component of this article can be found at

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“…Additionally, the survival of bacterial pathogens in wash solutions with high organic loads and potential for cross-contamination were significantly reduced by T-128. T-128 in chlorinated wash solutions also enhanced the inactivation of Salmonella enterica serovars and Pseudomonas fluorescens biofilms on stainless steel (Shen et al, 2012a). However, T-128 did not enhance the efficacy of chlorinated wash solutions in reducing microbial populations on contaminated iceberg lettuce Christie, 2010a).…”

Section: Chlorinementioning

confidence: 97%

Salmonella and Tomatoes

Bartz¹,

Marvasi²,

Teplitski³

2014

The Produce Contamination Problem

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Academic Press is an imprint of ElsevierNo part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher Permissions may be sought directly from Elsevier's Science & Technology Rights Department in Oxford, UK: phone (+44) (0) 1865 843830; fax (+44) (0) 1865 853333; email: permissions@elsevier.com. Alternatively you can submit your request online by visiting the Elsevier web site at http://elsevier.com/locate/permissions, and selecting Obtaining permission to use Elsevier material NoticeNo responsibility is assumed by the publisher for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions or ideas contained in the material herein. Because of rapid advances in the medical sciences, in particular, independent verification of diagnoses and drug dosages should be made British Library Cataloguing in Publication DataA catalogue record for this book is available from the British Library Library of Congress Cataloging-in-Publication DataA catalog record for this book is available from the Library of Congress Printed and bound in the United States PART 3 CONTAMINATION AVOIDANCE PRE AND POSTHARVEST CHAPTER 15 Produce Contamination Issues in Mexico and CHAPTER 16 Regulatory Issues in Europe RegardingFresh PART 4 TECHNOLOGY FOR REDUCTION OF HUMAN PATHOGENS IN FRESH PRODUCE PrefaceThe premise of the book is that once human pathogen contamination of fresh produce occurs, it is extremely difficult to reduce pathogen levels sufficiently with currently available technologies based on washing with sanitizing agents to assure microbiological safety. Outbreaks since the first edition of this book was published have been attributed to consumption of fresh commodities including but not limited to cantaloupes, mangoes, tomatoes, seed sprouts, and salad greens. Globally extensive research, published in thousands of scientific papers and documents, has focused on the microbiological safety of fresh produce. Disinfection methods whether conventional or based on new innovative technology fail to reduce pathogen loads on produce to levels consistent with product safety.Produce decontamination methods are surprisingly similar in the level of reductions in pathogens they achieve. Methods that are effective, irradiation and high pressure, are either not accepted by a large segment of consumers or not practical for all types of fresh produce. The intrinsic interaction of microbes with plant tissues, internalization, biofilm formation, and association with inaccessible sites contributes to the insufficient reduction in microbial populations to assure product safety. The key to improving the microbial safety of fresh products is the development of wiser strategies to avoid human pathogen contamination of the products rather than focusing on disinfect...

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Enhanced Inactivation of Salmonella and Pseudomonas Biofilms on Stainless Steel by Use of T-128, a Fresh-Produce Washing Aid, in Chlorinated Wash Solutions

Abstract: ABSTRACTThe effect of the washing aid T-128 (generally recognized as safe [GRAS] formulation, composed mainly of phosphoric acid and propylene glycol) on inactivation ofSalmonellaandPseudomonaspopulations in biofilms… Show more

Cited by 86 publications

References 21 publications

Disinfection with neutral electrolyzed oxidizing water to reduce microbial load and to prevent biofilm regrowth in the processing of fresh-cut vegetables

Disinfection with neutral electrolyzed oxidizing water to reduce microbial load and to prevent biofilm regrowth in the processing of fresh-cut vegetables

Fluorescence Microscopy Methods for Determining the Viability of Bacteria in Association with Mammalian Cells

Salmonella and Tomatoes

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