Inactivation of viruses and bacteria on strawberries using a levulinic acid plus sodium dodecyl sulfate based sanitizer, taking sensorial and chemical food safety aspects into account

Zhou, Zijin; Zuber, Sophie; Cantergiani, Frédérique; Butot, Sophie; Li, Dan; Stroheker, Thomas; Devlieghere, Frank; Lima, Anthony; Piantini, Umberto; Uyttendaele, Mieke

doi:10.1016/j.ijfoodmicro.2017.06.023

Cited by 44 publications

(26 citation statements)

References 35 publications

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“…Similar results were obtained by Zhou et al [26] where panelists did not observe differences in flavour, appearance, and texture between strawberries washed with 0.5% levulinic acid + 0.5% SDS and 50 mL −1 chlorine solution for 2 min. ough no studies have examined the effect of PAA + surfactant treatment on the taste of leafy vegetables, Ho et al [24] observed no differences in appearance, colour, aroma, taste, texture, and overall liking of the leaf mix containing spinach, chopped iceberg, and romaine lettuce treated with PAA + lactic acid compared to samples treated with chlorinated water.…”

Section: Sensory Evaluationsupporting

confidence: 90%

Removal of Grit from Baby Leafy Salad Vegetables by Combinations of Sanitiser and Surfactant

Dakwa

Eyles

Gracie

et al. 2019

Journal of Food Quality

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Grit composed of dirt, sand, and small stones adheres to baby leafy salad vegetables during the growing period and can sometimes be di cult to remove with sanitiser only or tap water. For the rst time, the e ect of a surfactant, sodium dodecyl sulphate (SDS), alone (0.025, 0.05, and 0.1% SDS) and in combination (0.05% SDS) with peroxyacetic acid (40 mg·L −1 , PAA), on grit removal, quality, shelf-life, and taste of baby spinach was investigated. Increasing SDS from 0.025 to 0.1% resulted in a 21-50% increase in grit removal from spinach and coral lettuce. Overall, SDS treatments had no e ect on microbial growth, colour, and electrolyte leakage during shelf-life. An increase in bruising, sliming, and yellowing scores was also observed regardless of the treatment, reaching an unacceptable score (<3) by d12 for all samples; however, yellowing scores were still within the acceptable range (>3) on d14. ere were no di erences in sensorial attributes, namely, avour, aroma, and texture, between baby spinach samples treated with PAA alone or in combination with SDS. ese results demonstrate that SDS treatment can be used to increase grit removal from baby leafy salad vegetables without compromising quality.

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Section: Sensory Evaluationsupporting

confidence: 90%

Removal of Grit from Baby Leafy Salad Vegetables by Combinations of Sanitiser and Surfactant

Dakwa

Eyles

Gracie

et al. 2019

Journal of Food Quality

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“…Indeed, the samples have to be free of any bacterial and fungal contaminations to be assessed by the RTCA assay. Nevertheless, traditional plaque or TCID50 assays are already used to assess the efficacy of treatments (heat, ozone, chlorine, sanitizer…) for virus removal (cultivable viruses such as murine norovirus and adapted strain of HAV) from artificially contaminated food (berries, oysters, leafy vegetables…) (Deboosere et al, 2010 ; Bozkurt et al, 2015 ; Araud et al, 2016 ; Zhou et al, 2017 ; Brié et al, 2018 ). In order to avoid microbial contaminations of cell culture, we and others carry out sterilization of extracted samples by filtering through a 0.22-μm-pore-size membrane and add antibiotic and antifungal agents to cell culture medium.…”

Section: Discussionmentioning

confidence: 99%

Development of a Real-Time Cell Analysis (RTCA) Method as a Fast and Accurate Method for Detecting Infectious Particles of the Adapted Strain of Hepatitis A Virus

Lebourgeois

Fraisse

Hennechart-Collette

et al. 2018

Front. Cell. Infect. Microbiol.

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Hepatitis A virus (HAV) is one of the most common agents causing acute liver disease worldwide. HAV has been increasingly reported as the cause of foodborne disease outbreaks. The standard method currently available for detection of the genome of HAV in vulnerable foodstuffs is by RT-qPCR (ISO 15216). Despite its usefulness in the investigation of foodborne viruses, the use of RT-qPCR in food virology has been shown to overestimate the quantity of infectious virus or to highly underestimate the effect of the treatment on virus inactivation. The gold standard methods currently used for evaluating the efficacy of inactivation treatments on the adapted strain of HAV (HM175/18f) are either the plaque assay or the end-point dilution assay (TCID50). However, both assays are labor-intensive and time-consuming. The aim of this study was to evaluate the use of the xCELLigence real-time cell analysis (RTCA) system for detecting the infectivity of the adapted strain of HAV. Kinetics of cell impedance showed that HAV induced a decrease in cell index (CI) correlated with the onset of HAV-induced cell death. In addition, the time to which the HAV-induced CI drop occurred was dependent on the viral concentration. An inverse linear relation could be established over a range of 5 log10 between the concentration of HAV and the time to reach 50% of CI decrease (TCI50), showing that the RTCA assay could be used as a titration method for HAV. In addition, the RTCA-based assay could be performed in less than 6 days instead of 12 to 14 days with the gold standard methods. Therefore, the RTCA-based titration method is a powerful and suitable tool for high-throughput screening of anti-viral treatments. Its usefulness in HAV inactivation studies will improve the assessment of viral risk in food virology, as controlling transmission of viruses through their removal from foodstuffs is also an important challenge in reducing the burden of viral foodborne illnesses.

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“…The tested bacterial strains showed uniform reductions around 1.6-log CFU/mL. The 0.5% LVA plus 0.5% SDS wash (Zhou et al, 2017) SDS LVA plus 2% SDS.…”

Section: Fresh Strawberriesmentioning

confidence: 93%

Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review

Lafarga

Colás-Medà

Abadías

et al. 2019

Innovative Food Science & Emerging Technologies

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Strawberries are one of the most important fruits in the Mediterranean diet and have been widely investigated for their nutritional and nutraceutical properties. Concern about the safety of fresh and processed strawberries has increased in recent years due to the emergence of several outbreaks of foodborne pathogens linked to their consumption. The use of chlorine as a disinfectant has been identified as a concern due to public health issues and limited efficacy at removing contamination, and preventing crosscontamination. This has led to the development of novel alternatives to chlorine disinfection and thermal treatments, which include, among others, the use of organic acids, high pressure processing, intense pulsed light, or pulsed electric fields. These technologies do not generally affect the nutritional and organoleptic properties of the product and some of these have been reported to stimulate the production of valuable compounds in strawberries and to improve their overall quality.

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Inactivation of viruses and bacteria on strawberries using a levulinic acid plus sodium dodecyl sulfate based sanitizer, taking sensorial and chemical food safety aspects into account

Cited by 44 publications

References 35 publications

Removal of Grit from Baby Leafy Salad Vegetables by Combinations of Sanitiser and Surfactant

Removal of Grit from Baby Leafy Salad Vegetables by Combinations of Sanitiser and Surfactant

Development of a Real-Time Cell Analysis (RTCA) Method as a Fast and Accurate Method for Detecting Infectious Particles of the Adapted Strain of Hepatitis A Virus

Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review

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