Evaluation of Overhead Spray‐Applied Sanitizers for the Reduction of <i>Salmonella</i> on Tomato Surfaces

Chang, Alexandra; Schneider, Keith R.

doi:10.1111/j.1750-3841.2011.02486.x

Cited by 42 publications

(34 citation statements)

References 16 publications

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“…In another study with iceberg lettuce, the vegetable was washed for 1 min with a chlorine solution of 100 ppm and inactivation of coliforms was 1.4 log . Chlorinated water is by far the most used disinfectant method for washing produce; however, its effectiveness in sanitizing the vegetables is minimal, with less than 2e3 log reduction (Chang & Schneider, 2012;Park et al, 2008).…”

Section: Chlorine Solutionsmentioning

confidence: 99%

Disinfection of selected vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and ozone

2013

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Section: Chlorine Solutionsmentioning

confidence: 99%

Disinfection of selected vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and ozone

2013

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“…Spinach (1) Spinach (2) Oz Cabbage (2), Chinese cabbage (2), lettuce (2), spinach (2) PAA Carrot (4), lettuce (4), mung bean sprouts (7), rocket leaves (1), spinach (1), tomato (3) Carrot (4), mung bean sprouts (7) Carrot (4) (7), romaine lettuce (4), rocket leaves (1), spinach (3), tatsoi (1), tomato (9) Carrot (6), cherry tomato (2), cucumber (3), lettuce (2), mung bean sprouts (7), spinach (1) Blueberry (7), carrot (6), cherry tomato (2), Chinese celery (1), cucumber (2), daikon lettuce (1), green onion (4), lettuce (7), mung bean sprouts (7), pepper (2), tomato (20) TA Baby spinach (6) TSP Lettuce (4) Lettuce (4), pepper (4) Tsunami 100…”

Section: Methodsmentioning

confidence: 99%

“…EHS Romaine lettuce (2) HP Baby spinach (9) Cucumber (1) Blueberry (5), cantaloupe (2), honeydew (2) LA Apple (2), baby spinach (9), lettuce (33), spinach (1), tomato (4) Lettuce (20) Apple (2), blueberry (2), lettuce (20), spinach (1) MA Baby spinach (9), lettuce (20) Lettuce (20) Lettuce ( …”

Section: Methodsmentioning

confidence: 99%

“…As a fourth criterion, an approved microbiological method for pathogen enumeration had to be employed. Considering all of those requirements, 40 primary studies were regarded as appropriate for inclusion in the present meta-analysis study (19)(20)(21)(22)(23)(24)(25)(26).…”

Section: Methodsmentioning

confidence: 99%

“…The phenomenon of cross-contamination during produce washing has been indicated as the potential cause of the spinach E. coli O157:H7 outbreak that resulted in 205 illnesses and three deaths in the fall of 2006 in the United States (17, 18). As disinfection of fresh produce constitutes a critical control point, several reports quantify the pathogens' concentrations in these foods before and after disinfection with different sanitizers (19)(20)(21)(22)(23)(24)(25)(26). However, because the log reductions of pathogens attained by the sanitizers are affected by the particular conditions or study characteristics (protocols for washing, type of fruit and vegetable, whole or cut fresh produce, type of sanitizer and concentration, washing time and temperature, pathogenic strains, microbiological essays, etc.)…”

mentioning

confidence: 99%

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Meta-analysis of the Effects of Sanitizing Treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes Inactivation in Fresh Produce

Prado-Silva

Cadavez

Gonzales-Barrón

et al. 2015

Appl Environ Microbiol

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The aim of this study was to perform a meta-analysis of the effects of sanitizing treatments of fresh produce on Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes. From 55 primary studies found to report on such effects, 40 were selected based on specific criteria, leading to more than 1,000 data on mean log reductions of these three bacterial pathogens impairing the safety of fresh produce. Data were partitioned to build three meta-analytical models that could allow the assessment of differences in mean log reductions among pathogens, fresh produce, and sanitizers. Moderating variables assessed in the meta-analytical models included type of fresh produce, type of sanitizer, concentration, and treatment time and temperature. Further, a proposal was done to classify the sanitizers according to bactericidal efficacy by means of a meta-analytical dendrogram. The results indicated that both time and temperature significantly affected the mean log reductions of the sanitizing treatment (P < 0.0001). In general, sanitizer treatments led to lower mean log reductions when applied to leafy greens (for example, 0.68 log reductions [0.00 to 1.37] achieved in lettuce) compared to other, nonleafy vegetables (for example, 3.04 mean log reductions [2.32 to 3.76] obtained for carrots). Among the pathogens, E. coli O157:H7 was more resistant to ozone (1.6 mean log reductions), while L. monocytogenes and Salmonella presented high resistance to organic acids, such as citric acid, acetic acid, and lactic acid (ϳ3.0 mean log reductions). With regard to the sanitizers, it has been found that slightly acidic electrolyzed water, acidified sodium chlorite, and the gaseous chlorine dioxide clustered together, indicating that they possessed the strongest bactericidal effect. The results reported seem to be an important achievement for advancing the global understanding of the effectiveness of sanitizers for microbial safety of fresh produce.T he consumption of fresh fruits and vegetables comprises an essential element of a healthy diet and a protective factor against several chronic diseases (1, 2). Even though the ingestion of these products is highly recommended by health authorities, guaranteeing fresh, safe, and high-quality fruits and vegetables remains an enormous challenge for fresh-produce industries.In order to deliver the health benefits (2), fruits and vegetables must be safe. One of the chief concerns related to the safety of these products is their recurrent and increased association with disease outbreaks (3-6). Epidemiological investigations indicate that Salmonella, pathogenic Escherichia coli, and Listeria monocytogenes stand out as the most important bacterial agents linked to fresh-produce disease outbreaks (3, 5-7). Recent studies have reported the occurrence and high diversity of these microorganisms in the environment or in close areas of produce farming areas (8-13).Given the above, fresh-produce industries have been implementing measures at pre-and postharvest steps to reduce or avoid the contam...

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Octyl sinapate as a new antioxidant to improve oxidative stability and antioxidant activity of rapeseed oil during accelerated storage

Szydłowska‐Czerniak

Rabiej

2018

Eur Food Res Technol

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The effect of the addition of a novel lipophilic antioxidant-octyl sinapate to refined rapeseed oil on its oxidative stability and antioxidant activity-was evaluated using the accelerated shelf-life test. The oxidation processes of rapeseed oils without and with octyl sinapate were analyzed as amounts of primary (peroxide values, conjugated diene) and secondary (anisidine values, conjugated triene) oxidation products and total oxidation (TOTOX) index. The synthesized antioxidant strongly inhibited the generation of secondary oxidation products during accelerated storage of rapeseed oil up to 4 weeks at 40 ± 1 °C under light (power of luminous flux = 385 lm). Moreover, antioxidant activity of rapeseed oil after enrichment with new antioxidant determined by four spectrophotometric methods: 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid, 2,2-diphenyl-1-picrylhydrazyl, ferric reducing antioxidant power, and Folin-Ciocolteu were about 14, 14, 7, and 27 times higher in comparison with the refined oil without octyl sinapate. Antioxidant activity of the enriched rapeseed oil was reduced by about 20-40% during the accelerated storage period, while significantly higher decrease (55-70%) in antioxidant capacity of the refined rapeseed oil took place under these conditions. The addition of new lipophilic antioxidant to rapeseed oil effectively delayed secondary lipid oxidation processes and significantly increased its antioxidant activity under the accelerated conditions, which mimic the autoxidation process upon real storage conditions.

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Evaluation of Overhead Spray‐Applied Sanitizers for the Reduction of Salmonella on Tomato Surfaces

Cited by 42 publications

References 16 publications

Disinfection of selected vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and ozone

Disinfection of selected vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and ozone

Meta-analysis of the Effects of Sanitizing Treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes Inactivation in Fresh Produce

Octyl sinapate as a new antioxidant to improve oxidative stability and antioxidant activity of rapeseed oil during accelerated storage

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