Inhibition of Escherichia coli O157:H7 and Clostridium sporogenes in Spinach Packaged in Modified Atmospheres after Treatment Combined with Chlorine and Lactic Acid Bacteria

Abstract

The goal of our work was to identify methods that could reduce food-borne pathogens in packaged spinach products. Using current industry techniques in combination with unique methods, such as the use of beneficial bacteria, our research identified whether harmful microorganisms could be eliminated. Our data demonstrate that specific packaging conditions with beneficial bacteria can help eliminate or reduce the survival of E. coli O157:H7 and C. sporogenes (a model for C. botulinum) in produce.

Geraniol-Loaded Polymeric Nanoparticles Inhibit Enteric Pathogens on Spinach during Posttreatment Refrigerated and Temperature Abuse Storage

“…For spinach treated, inoculated on day 3, and then transitioned to 15°C after 5 days of refrigeration, numbers on control samples (1.6 log10 CFU/cm 2 ) approximated those of control samples stored at 5°C (1.9 log10 CFU/cm 2 ; Tables 4 and 5). Surprisingly, numbers of both pathogens on FAC-treated spinach samples were approximately 1.0 log10-cycle higher than control samples, differing from previous research detailing the antimicrobial properties of FAC under similar storage condition (Gil et al, 2009(Gil et al, , 2015Brown et al, 2011). Nonetheless, application of unencapsulated and GPN-deployed geraniol both produced numerical reductions in pathogens versus FAC-treated samples.…”

Review of the Inhibition of Biological Activities of Food-Related Selected Toxins by Natural Compounds

“…The combined treatment with chlorine and lactic acid inhibited both E. coli O157:H7 and Clostridium sporogenes in spinach packaged in modified atmospheres [89]. …”

Effect of Various Minimal Processing Treatments on Quality Characteristics and Nutritional Value of Spinach

“…In addition to the use of several chemical substances, different bio preservatives are used to prevent the microbial spoilage of minimally processed vegetables. (Haye et al, 2008;Allende et al, 2007;Brown et al, 2011;Leverentz et al, 2006). Minimally processed vegetables are susceptible to microbial growth because they are cut parts of vegetables.…”