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Título: | Prevention of Escherichia coli cross-contamination by different commercial sanitizers during washing of fresh-cut lettuce |
Autor: | López-Gálvez, Francisco CSIC ORCID; Allende, Ana CSIC ORCID ; Selma, María Victoria CSIC ORCID ; Gil Muñoz, M.ª Isabel | Palabras clave: | Foodborne pathogens Minimally processed vegetables Disinfection Process water Leafy greens Minimum effective doses |
Fecha de publicación: | jul-2009 | Editor: | Elsevier | Citación: | International Journal of Food Microbiology 133(1-2): 167-171 (2009) | Resumen: | The efficacy of fresh-cut produce sanitizers has mainly been evaluated by measuring microbial reductions on produce. However, its suitability to ensure that pathogens are rapidly killed avoiding cross-contamination of subsequent product also needs to be considered. The efficacy of chlorine, Tsunami®, Citrox® and Purac® on non pathogenic Escherichia coli reductions in processing water and on fresh-cut lettuce were studied. Selection of minimum effective doses was carried out in processing water, which contained a chemical oxygen demand (COD) within the range of 700–1000 mg/l and a total mesophilic load of about 7 log CFU/ml. The processing water was inoculated with two inoculum levels (3 and 5 log CFU/ml). It was observed that 40 mg/l of chlorine and 500 mg/l of Tsunami were effective in reducing the inoculum levels in the processing water to the detection limit (5 and 4 log units). However, Citrox and Purac were not effective in reducing E. coli population even at the highest manufacturer's recommended doses. Evaluation of cross-contamination in fresh-cut lettuce was carried out by measuring E. coli transfer from inoculated (~ 5 log CFU/g) to uninoculated lettuce after washing the contaminated product in the water containing different sanitizing agents. Chlorine and Tsunami were able to inactivate E. coli in wash water, avoiding cross-contamination between contaminated and non-contaminated product. However, Citrox and Purac at the recommended doses did not prevent transfer of E. coli cells between inoculated and uninoculated fresh-cut lettuce and therefore indicating cross-contamination. The results obtained show that chlorine and Tsunami are recommended as water disinfection agents preventing E. coli cross-contamination of produce during processing. | Descripción: | 5 páginas, 3 figuras, 2 tablas.-- El PDF es la copia de autor. | Versión del editor: | http://dx.doi.org/10.1016/j.ijfoodmicro.2009.05.017 | URI: | http://hdl.handle.net/10261/39141 | DOI: | 10.1016/j.ijfoodmicro.2009.05.017 | ISSN: | 0168-1605 | E-ISSN: | 1879-3460 |
Aparece en las colecciones: | (CEBAS) Artículos |
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