Synergistic effect of sequential wash treatment with two different low-dosage antimicrobial washes in combination with frozen storage increases Salmonella Typhimurium and Listeria monocytogenes reduction on wild blueberries

Tadepalli, Shravani; Bridges, David F.; Anderson, Ryan; Zhang, Rong; Wu, Vivian C.H.

doi:10.1016/j.foodcont.2019.03.013

Cited by 12 publications

(2 citation statements)

References 21 publications

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“…Hence these results confirmed the high antimicrobial effect of ClO 2 solutions made with malic acid and lactic acid was contributed little by the excessive organic acids, but rather a synergistic effect between ClO 2 and organic acids. The combination treatment of 2.0% lactic acid and 10 ppm ClO 2 resulted in higher reductions of S. Typhimurium and L. monocytogenes on blueberries than the treatments by each sanitizer alone [60]. On papaya, ClO 2 produced with lactic acid interestingly had similar killing effects to ClO 2 produced with HCl, yet ClO 2 produced with malic acid still performed better than that with HCl.…”

Section: Inactivation Of S Typhimurium and L Monocytogenes On Whole Papayas Using Aqueous Clomentioning

confidence: 88%

Fate of Salmonella Typhimurium and Listeria monocytogenes on Whole Papaya during Storage and Antimicrobial Efficiency of Aqueous Chlorine Dioxide Generated with HCl, Malic Acid or Lactic Acid on Whole Papaya

Dong

2021

Foods

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Papaya-associated foodborne illness outbreaks have been frequently reported worldwide. The goal of this study was to evaluate the behavior of Salmonella Typhimurium and Listeria monocytogenes on whole papaya during storage and sanitizing process. Fresh green papayas were inoculated with approximately 7 log CFU of S. Typhimurium and L. monocytogenes and stored at 21 or 7 °C for 14 days. Bacteria counts were determined on day 0, 1, 7, 10 and 14. Fresh green papayas inoculated with approximately 8 log CFU of the bacteria were treated for 5 min with 2.5, 5 and 10 ppm aqueous chlorine dioxide (ClO2). The ClO2 solutions were generated by mixing sodium chlorite with an acid, which was HCl, lactic acid or malic acid. The detection limit of the enumeration method was 2.40 log CFU per papaya. At the end of storage period, S. Typhimurium and L. monocytogenes grew by 1.88 and 1.24 log CFU on papayas at 21 °C, respectively. Both bacteria maintained their initial population at inoculation on papayas stored at 7 °C. Higher concentrations of ClO2 reduced more bacteria on papaya. 10 ppm ClO2, regardless the acid used to generate the solutions, inactivated S. Typhimurium to undetectable level on papaya. 10 ppm ClO2 generated with HCl, lactic acid and malic acid reduced L. monocytogenes by 4.40, 6.54 and 8.04 log CFU on papaya, respectively. Overall, ClO2 generated with malic acid showed significantly higher bacterial reduction than ClO2 generated with HCl or lactic acid. These results indicate there is a risk of survival and growth for S. Typhimurium and L. monocytogenes on papaya at commercial storage conditions. Aqueous ClO2 generated with malic acid shows effectiveness in inactivating the pathogenic bacteria on papaya.

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Section: Inactivation Of S Typhimurium and L Monocytogenes On Whole Papayas Using Aqueous Clomentioning

confidence: 88%

Fate of Salmonella Typhimurium and Listeria monocytogenes on Whole Papaya during Storage and Antimicrobial Efficiency of Aqueous Chlorine Dioxide Generated with HCl, Malic Acid or Lactic Acid on Whole Papaya

Dong

2021

Foods

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“…Treatment of Escherichia coli O157:H7 With Sodium Hypochlorite or Chlorine Dioxide and Measurement of Viability Due to the fact that NaClO and ClO 2 are known to have different oxidative strengths and dissimilar antibacterial efficacies at comparable concentrations, treatment concentrations and times were selected based on commonly utilized conditions in published literature and preliminary trials aimed at achieving similar ranges of E. coli O157:H7 reduction (Tadepalli et al, 2018(Tadepalli et al, , 2019Bridges et al, 2019). One milliliter of NaClO solution (500, 1,000, or 2,000 ppm) or ClO 2 solution (25, 50, or 100 ppm) was added to 9 ml of ∼8 log CFU/ml E. coli O157:H7 culture to make final concentrations of 50, 100, or 200 ppm NaClO and 2.5, 5, or 10 ppm ClO 2 .…”

Section: Preparation Of Aqueous Sanitizersmentioning

confidence: 99%

Fundamental Differences in Inactivation Mechanisms of Escherichia coli O157:H7 Between Chlorine Dioxide and Sodium Hypochlorite

Bridges

Lacombe

2022

Front. Microbiol.

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Chlorine dioxide (ClO2) and sodium hypochlorite (NaClO) are two chlorinated oxidizing agents that are implemented in water treatment and postharvest processing of fresh produce. While the antibacterial mechanisms of NaClO have been investigated, there are comparatively few studies that have looked at how ClO2 kills bacteria. Therefore, the objective of this study was to compare the inactivation pathways of ClO2 and NaClO against Escherichia coli O157:H7. Treatments consisted of 2.5, 5, and 10 ppm ClO2 or 50, 100, and 200 ppm NaClO for 5, 10, and 15 min. Maximum log reductions of E. coli O157:H7 were 5.5 and 5.1 after treatment with ClO2 or NaClO, respectively. Bacterial inactivation was measured using log reductions, intracellular reactive oxygen species (ROS) using with 2′,7′–dichlorofluorescin diacetate (DCFDA) or aminophenyl fluorescein (APF) probes, relative values of NAD+, NADH, NADP+, and NADPH cofactors. Additionally, the expression of three key genes involved in ROS stress was measured via RT-PCR. Levels of intracellular ROS measured by DCFDA after ClO2 treatment were significantly higher than those found after treatment in NaClO. Additionally, NaClO treatment resulted in upregulation of ROS-defense genes, while expression of the same genes was typically at base levels or downregulated after ClO2 treatment. As the concentrations of both treatments increased, the NADP+:NADPH ratio shifted to the cofactor being predominantly present as NADP+. These data indicate that ClO2 and NaClO damage E. coli O157:H7 via measurably different mechanisms and that ClO2 does not appear to cause substantial oxidative stress to E. coli O157:H7 directly.

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Management strategies emphasizing advanced food processing approaches to mitigate food borne zoonotic pathogens in food system

2022

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Foodborne zoonoses are the most neglected discipline due to a lack of awareness of potential health hazards, standardized detection methods, and identification of infectious host reservoirs. Food is the major carriage vehicle for the transmission of zoonotic pathogens and many outbreaks globally. Resilient surveillance and holistic intervention of effective mitigation strategies at both preharvest (bacteriophages, probiotics, vaccination, micronutrients, breeding, culling), postharvest (advanced food processing, biofilm removal, and disinfectant), retailer and consumer levels can reduce or prevent pathogens and cross-contamination. Rapid tracking of contamination sources and identification of the route of infection should be implemented using analytical techniques for targeted detection of causative organisms and microbiological risk assessment. An overview elaborating various farm-to-fork pathogenic mitigation strategies at different stages of the food chain is presented. However, special emphasis is placed on the application of advanced novel food processing and preservation techniques, such as high-pressure processing, pulsed light, ultrasound, ultraviolet light, ozone treatment, irradiation and other hurdle technologies for pathogen reduction and food quality assurance. This review will provide an overview of the overall scenario regarding foodborne pathogen-human health interactions and the possible prevention measures that would be helpful for producers, manufacturers, retailers, and consumers for the safer and sustainable development of food products.

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Synergistic effect of sequential wash treatment with two different low-dosage antimicrobial washes in combination with frozen storage increases Salmonella Typhimurium and Listeria monocytogenes reduction on wild blueberries

Cited by 12 publications

References 21 publications

Fate of Salmonella Typhimurium and Listeria monocytogenes on Whole Papaya during Storage and Antimicrobial Efficiency of Aqueous Chlorine Dioxide Generated with HCl, Malic Acid or Lactic Acid on Whole Papaya

Fate of Salmonella Typhimurium and Listeria monocytogenes on Whole Papaya during Storage and Antimicrobial Efficiency of Aqueous Chlorine Dioxide Generated with HCl, Malic Acid or Lactic Acid on Whole Papaya

Fundamental Differences in Inactivation Mechanisms of Escherichia coli O157:H7 Between Chlorine Dioxide and Sodium Hypochlorite

Management strategies emphasizing advanced food processing approaches to mitigate food borne zoonotic pathogens in food system

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