Peracetic Acid in Disinfection of Fruits and Vegetables

Zoellner, Claire; Aguayo-Acosta, Alberto; Siddiqui, Mohammed Wasim; Dávila-Aviña, Jorge

doi:10.1016/b978-0-12-812698-1.00002-9

Cited by 35 publications

(25 citation statements)

References 70 publications

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“…Ujimine et al (2017) demonstrated that 3.1 ppm SH treatment 288 damaged the molecular DNA in S. aureus cells and the DNA was undetectable on the 289 agarose gel. However, there might be variations related to the differences in sanitizer 290 efficacy, target microorganism, sanitizer concentration and treatment time (Zoellner et al, 2018). Overall, our observations suggest that the bactericidal activity of PAA is not related to the damage to the bacterial chromosomal DNA.…”

Section: Analyses Of Chromosomal Dna Through Agarose Gel Electrophoresismentioning

confidence: 67%

Sanitizing efficacy and antimicrobial mechanism of peracetic acid against histamine-producing bacterium, Morganella psychrotolerans

Wang

Yamaki

Kawai

et al. 2020

LWT

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In this study, we aimed to investigate the sanitizing effects of peracetic acid (PAA), and the underlying mechanism of its antimicrobial action against Morganella psychrotolerans. The exposure of M. psychrotolerans to 20 ppm PAA for 5 min led to its decrease below the detection level, indicating that PAA has a significant antibacterial effect against M. psychrotolerans in vitro. Moreover, the viable counts of M. psychrotolerans on saury (Cololabis saira) surface were showed a reduction of 1.40 and 2.23 log CFU/cm 2 upon treatment with 80 ppm PAA for 1 and 5 min, 18 respectively. Further, PAA treatment delayed the growth of M. psychrotolerans on 19 saury surface during storage at 4°C. Next, the antimicrobial mechanism of PAA against M. psychrotolerans cells was investigated, and the damage to the cell membrane and cell surface upon PAA treatment was observed using scanning electron microscopy (SEM) and epifluorescence microscopy. The chromosomal DNA and the protein profiles after PAA treatment were also analyzed. Form our results, we hypothesized that the bactericidal effect of PAA treatment was mainly attributed to damage the bacterial cell membrane. These results indicate that PAA may be an efficient disinfectant against M. psychrotolerans and has applications in seafood processing and storage.

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Section: Analyses Of Chromosomal Dna Through Agarose Gel Electrophoresismentioning

confidence: 67%

Sanitizing efficacy and antimicrobial mechanism of peracetic acid against histamine-producing bacterium, Morganella psychrotolerans

Wang

Yamaki

Kawai

et al. 2020

LWT

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“…obtained in the dump tank and flume (washing unit operation) was attributed to the use of sanitizers (chlorine or peracetic acid [PAA]) within the water in the dump tank and connected flume. These sanitizers ensure the adequate microbial quality of wash water and reduce the likelihood of cross-contamination by inactivating foodborne pathogens that are introduced into the water ( 53 , 54 ). The efficacy of chlorine ( 55 – 57 ) and PAA ( 58 , 59 ) to avoid cross-contamination with L. monocytogenes has already been demonstrated in produce wash water.…”

Section: Resultsmentioning

confidence: 99%

Prevalence of Listeria Species on Food Contact Surfaces in Washington State Apple Packinghouses

Ruiz-Llacsahuanga

Hamilton

Zaches

et al. 2021

Appl Environ Microbiol

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The 2014 caramel apple listeriosis outbreak was traced back to cross-contamination between food contact surfaces (FCS) of equipment used for packing and fresh apples. For Washington State, the leading apple producer in the U.S with 79% of its total production directed to the fresh market, managing the risk of apple contamination with Listeria monocytogenes within the packing environment is crucial. The objectives of this study were to determine the prevalence of Listeria spp. on FCS in Washington State apple packinghouses over two packing seasons, and to identify those FCS types with the greatest likelihood to harbor Listeria spp. Five commercial apple packinghouses were visited quarterly over two consecutive year-long packing seasons. A range of 27 to 50 FCS were swabbed at each facility to detect Listeria spp. at two timings of sampling, (i) post-sanitation and (ii) in-process (three hours of packinghouse operation), following a modified protocol of the FDA’s Bacteriological Analytical Manual method. Among 2,988 samples tested, 4.6% (n=136) were positive for Listeria spp. Wax coating was the unit operation from which Listeria spp. were most frequently isolated. The FCS that showed the greatest prevalence of Listeria spp. were polishing brushes, stainless steel dividers and brushes under fans/blowers, and dryer rollers. The prevalence of Listeria spp. on FCS increased throughout apple storage time. The results of this study will aid apple packers in controlling for contamination and harborage of L. monocytogenes and improving cleaning and sanitation practices of the most Listeria-prevalent FCS. IMPORTANCE Since 2014, fresh apples have been linked to outbreaks and recalls associated with post-harvest cross-contamination with the foodborne pathogen L. monocytogenes. These situations drive both public health burden and economic loss and underscore the need for continued scrutiny of packinghouse management to eliminate potential Listeria spp. niches. This research assesses the prevalence of Listeria spp. on FCS in apple packinghouses and identifies those FCS most likely to harbor Listeria spp. Such findings are essential for the apple packing industry striving to further understand and exhaustively mitigate the risk of contamination with L. monocytogenes to prevent future listeriosis outbreaks and recalls.

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“…The peracetic acid (also known as peroxyacetic acid or PAA, C 2 H 4 O 3 ) forms a mixture of hydrogen peroxide (H 2 O 2 ) and acetic acid (CH 3 COOH) dissolved in an aqueous solution, which acts as a strong oxidizing agent that is more effective than chlorine or chlorine dioxide. It has been proposed as a sanitizing agent for its usefulness in the fresh-cut industry [38,39]. Besides, it is virtually unaffected by changes in temperature and activity biocide, even in the presence of organic matter [39].…”

Section: Resultsmentioning

confidence: 99%

“…It has been proposed as a sanitizing agent for its usefulness in the fresh-cut industry [38,39]. Besides, it is virtually unaffected by changes in temperature and activity biocide, even in the presence of organic matter [39]. between the concentrations of 5, 10, 25, and 50 mg•L −1 (p < 0.0001).…”

Section: Resultsmentioning

confidence: 99%

Evaluation by Flow Cytometry of Escherichia coli Viability in Lettuce after Disinfection

et al. 2019

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Foodborne outbreaks due to the consumption of ready-to-eat vegetables have increased worldwide, with Escherichia coli (E. coli) being one of the main sources responsible. Viable but nonculturable bacteria (VBNC) retain virulence even after some disinfection procedures and constitute a huge problem to public health due to their non-detectability through conventional microbiological techniques. Flow cytometry (FCM) is a promising tool in food microbiology as it enables the distinction of the different physiological states of bacteria after disinfection procedures within a short time. In this study, samples of lettuce inoculated with E. coli were subject to disinfection with sodium hypochlorite at free chlorine concentrations of 5, 10, 25, 50, and 100 mg·L−1 or with 35% peracetic acid at concentrations of 5, 10, 25, and 50 mg·L−1. The efficiency of these disinfectants on the viability of E. coli in lettuce was evaluated by flow cytometry with LIVE/DEAD stains. Results from this study suggest that FCM can effectively monitor cell viability. However, peracetic acid is more effective than sodium hypochlorite as, at half the concentration, it is enough to kill 100% of bacteria and always induces a lower percentage of VBNC. Finally, we can conclude that the recommended levels of chemical disinfectants for fresh fruit and vegetables are adequate when applied in lettuce. More importantly, it is possible to ensure that all cells of E. coli are dead and that there are no VBNC cells even with lower concentrations of those chemicals. These results can serve as guidance for lettuce disinfection, improving quality and the safety of consumption.

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Peracetic Acid in Disinfection of Fruits and Vegetables

Cited by 35 publications

References 70 publications

Sanitizing efficacy and antimicrobial mechanism of peracetic acid against histamine-producing bacterium, Morganella psychrotolerans

Sanitizing efficacy and antimicrobial mechanism of peracetic acid against histamine-producing bacterium, Morganella psychrotolerans

Prevalence of Listeria Species on Food Contact Surfaces in Washington State Apple Packinghouses

Evaluation by Flow Cytometry of Escherichia coli Viability in Lettuce after Disinfection

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