Article
Food Science & Technology
Lianger Dong, Marisa Wall, Yong Li
Summary: The concern over the microbiological safety of avocados is highlighted in relation to outbreaks of foodborne illness. It was found that the levels of Salmonella enterica serovar Typhimurium increased at room temperature and decreased at refrigeration temperature, while Listeria monocytogenes remained stable. Chlorine dioxide and peroxyacetic acid showed potential as alternative sanitizers in avocado washing.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Mi Rae Kim, Sangha Han, Sa Reum Park, Yoah Moon, Sang-Do Ha
Summary: This study compared the effectiveness of sodium hypochlorite, chlorine dioxide, and peroxyacetic acid against murine norovirus and hepatitis A virus on carrot and lotus root. It found that ClO2 and PAA showed higher antiviral effects, making them suitable for the fresh root vegetable industry, with viruses being more difficult to inactivate on lotus root.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Elizabeth White, Govindaraj Dev Kumar, Andre Luiz Biscaia Ribeiro da Silva, William L. Kerr, Samuel Cimowsky, J. Andrew Widmer, Laurel L. Dunn
Summary: The novel produce wash containing PEL emulsions effectively reduced contaminated Salmonella on tomatoes and mitigated subsequent cross-contamination, but had a negative impact on tomato texture. Organic load did not affect the efficacy of the sanitizer across all treatments.
Article
Food Science & Technology
Eun Seo Choi, Sangha Han, Jeong Won Son, Gyeong Bae Song, Sang-Do Ha
Summary: This study evaluated the effects of different chemical and physical inactivation methods on food-contact surfaces and foods contaminated with HCoV-229E. The results showed that chlorine dioxide, peroxyacetic acid, and ultraviolet-C irradiation were all effective in inactivating the virus.
Article
Agriculture, Multidisciplinary
Adwoa S. Dankwa, Robson M. Machado, Jennifer J. Perry
Summary: This study found that there is a risk of microbial transfer in hydroponic lettuce before packaging, and different sanitizers and storage times can affect the reduction of microbial populations. The physical properties of peat moss substrates can influence their ability to host microorganisms.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Rebecca Stearns, Corey Coe, Ida Holaskova, Kristen Matak, Annette Freshour, Jacek Jaczynski, Jingyi Xue, Yangchao Luo, Lisa Jones, Xinhao Wang, Cangliang Shen
Summary: The efficacy of a triple-wash system to reduce cross-contamination of Salmonella Typhimurium and Enterococcus faecium on tomatoes was tested. Results suggest that Enterococcus faecium could be an acceptable surrogate for Salmonella Typhimurium when validating antimicrobial washing systems on tomatoes.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Dairy & Animal Science
Deana R. Jones, Javier S. Garcia, Richard K. Gast, Garrett E. Ward
Summary: This study found that 50-100 ppm PAA is equivalent to 100-200 ppm chlorine in reducing egg surface microorganisms. The use of 400-500 ppm PAA resulted in a lower incidence of viable, but not culturable, Salmonella spp. on the shell surface. E. cloacae resulted in almost 100% viable, but not culturable, organism recovery for all sanitizing treatments and should be considered as an indicator organism when studying processing facility sanitation procedures.
Article
Agronomy
Ganyu Gu, Bin Zhou, Gabriella Mendes-Oliveira, Marina Redding, Yaguang Luo, Patricia Millner, Xiangwu Nou
Summary: This study investigated the effects of three different sanitizers on the shift of Salmonella and indigenous microbiota on diced tomato, as well as during post-wash cold storage. The results showed that washing with all tested sanitizers, especially PS90, significantly reduced Salmonella and MAB populations on the inoculated diced tomatoes. The application of sanitizers also prevented Salmonella cross-contamination on uninoculated samples and inhibited the proliferation of dominant bacteria during storage.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Eungyeong Kim, Jee-Hoon Ryu, Hoikyung Kim
Summary: The purpose of this study was to use chlorine dioxide (ClO2) gas to inactivate Salmonella Newport on blueberries and observe quality changes of blueberries as affected by the treatment. The ClO2 gas effectively reduced S. Newport on blueberries without significant changes in their color and hardness.
Article
Biotechnology & Applied Microbiology
Sara V. Gonzalez, Mahesh N. Nair, Keith E. Belk, Ifigenia Geornaras
Summary: This study evaluated the antimicrobial effects of various spray treatments against Salmonella enterica on pork samples. The results showed that all spray treatments effectively reduced the Salmonella levels. The findings can be used by processing establishments to identify effective decontamination methods for reducing Salmonella contamination on pork.
JOURNAL OF FOOD PROTECTION
(2023)
Article
Biotechnology & Applied Microbiology
Jihwan Lim, Eungyung Kim, Yeseul Shin, Jee-hoon Ryu, Hoikyung Kim
Summary: The study successfully inactivated Salmonella on almonds using chlorine dioxide gas treatment, with no microbial survival observed during storage.
Article
Food Science & Technology
E. L. Shebs-Maurine, F. M. Giotto, S. T. Laidler, A. S. de Mello
Summary: This study explored the application of bacteriophages and peroxyacetic acid solutions on ground beef to reduce Salmonella contamination. The results showed that bacteriophage solutions were effective in decreasing Salmonella loads, while peroxyacetic acid did not have a significant impact on reducing the bacteria.
Article
Agriculture, Dairy & Animal Science
L. A. Wythe, D. K. Dittoe, K. M. Feye, E. G. Olson, L. M. Perry, S. C. Ricke
Summary: The efficacy of cetylpyridinium chloride (CPC) and peroxyacetic acid (PAA) in reducing Salmonella and changes in microbiota on chicken thighs was evaluated. The results showed that both CPC and PAA treatments reduced Salmonella and aerobic bacteria. CPC treatment resulted in the lowest levels of Salmonella and aerobic bacteria after 24 hours.
Article
Food Science & Technology
Rory Y. Wang, Xiaoye Shen, Yuan Su, Faith Critzer, Mei-Jun Zhu
Summary: This study examined the efficacy of chlorine and peroxyacetic acid (PAA) in controlling Listeria monocytogenes in postharvest processing of apples. The results showed that organic load affected the efficacy of chlorine, while PAA was not affected. Octanoic acid (OA) was found to enhance the efficacy of PAA. The study also highlighted the possibility of cross-contamination in spite of the presence of sanitizers.
Article
Agriculture, Dairy & Animal Science
Andrea R. Mcwhorter, Gayani Weerasooriya, Shruti Kumar, Kapil K. Chousalkar
Summary: This study investigated the effects of cutting chicken carcasses on bacterial counts and the efficacy of PAA and ASC in reducing bacteria. The results showed that both sanitizers were effective in reducing bacterial loads.