scholarly journals Enhanced removal of Escherichia coli O157:H7 and Listeria innocua from fresh lettuce leaves using surfactants during simulated washing

Food Control ◽  
2017 ◽  
Vol 79 ◽  
pp. 207-217 ◽  
Author(s):  
Kang Huang ◽  
Nitin Nitin
Keyword(s):  
Escherichia Coli ◽  
Listeria Innocua ◽  
Escherichia Coli O157

scholarly journals The Effect Ultrasound and Surfactants on Nanobubbles Efficacy against Listeria innocua and Escherichia coli O157:H7, in Cell Suspension and on Fresh Produce Surfaces

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2154
Author(s):  
Shamil Rafeeq ◽  
Reza Ovissipour
Keyword(s):  
Escherichia Coli ◽  
Cell Suspension ◽  
Sodium Dodecyl ◽  
Listeria Innocua ◽  
Wash Water ◽  
Tween 20 ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Bacterial Removal ◽  
The Impact

Removing foodborne pathogens from food surfaces and inactivating them in wash water are critical steps for reducing the number of foodborne illnesses. In this study we evaluated the impact of surfactants on enhancing nanobubbles’ efficacy on Escherichia coli O157:H7, and Listeria innocua removal from spinach leaves. We evaluated the synergistic impact of nanobubbles and ultrasound on these two pathogens inactivation in the cell suspension. The results indicated that nanobubbles or ultrasound alone could not significantly reduce bacteria in cell suspension after 15 min. However, a combination of nanobubbles and ultrasonication caused more than 6 log cfu/mL reduction after 15 min, and 7 log cfu/mL reduction after 10 min of L. innocua and E. coli, respectively. Nanobubbles also enhanced bacterial removal from spinach surface in combination with ultrasonication. Nanobubbles with ultrasound removed more than 2 and 4 log cfu/cm2 of L. innocua and E. coli, respectively, while ultrasound alone caused 0.5 and 1 log cfu/cm2 of L. innocua and E. coli reduction, respectively. No reduction was observed in the solutions with PBS and nanobubbles. Adding food-grade surfactants (0.1% Sodium dodecyl sulfate-SDS, and 0.1% Tween 20), did not significantly enhance nanobubbles efficacy on bacterial removal from spinach surface.

Effectiveness of a Laboratory-Scale Vertical Tower Static Chamber Steam Pasteurization Unit against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua on Prerigor Beef Tissue†

2004 ◽  
Vol 67 (8) ◽  
pp. 1630-1633 ◽  
Author(s):  
DEANNA RETZLAFF ◽  
RANDALL PHEBUS ◽  
ABBEY NUTSCH ◽  
JAMES RIEMANN ◽  
CURTIS KASTNER ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Salmonella Typhimurium ◽  
Cold Water ◽  
Laboratory Scale ◽  
Listeria Innocua ◽  
Steam Treatment ◽  
Escherichia Coli O157 ◽  
Tissue Samples ◽  
Before And After ◽  
Steam Pasteurization

A laboratory-scale vertical tower steam pasteurization unit was evaluated to determine the antimicrobial effectiveness of different exposure times (0, 3, 6, 12, and 15 s) and steam chamber temperatures (82.2, 87.8, 93.3, and 98.9°C) against pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua) inoculated onto prerigor beef tissue. Samples were collected and microbiologically analyzed immediately before and after steam treatment to quantify the effectiveness of each time-temperature combination. The 0-s exposure at all chamber temperatures (cold water spray only, no steam treatment) was the experimental control and provided ≤0.3 log CFU/cm2 reductions. Chamber temperatures of 82.2 and 87.8°C were ineffective (P > 0.05) at all exposure times. At 93.3°C, significant reductions (>1.0 log CFU/cm2) were observed at exposure times of ≥6 s, with 15 s providing approximately 1 log cycle greater reductions than 12 s of exposure. The 98.9°C treatment was consistently the most effective, with exposure times of ≥9 s resulting in >3.5 log CFU/cm2 reductions for all pathogens.

Effects of Acetic Acid, Lactic Acid and Trisodium Phosphate on the Microflora of Refrigerated Beef Carcass Surface Tissue Inoculated with Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes†

1997 ◽  
Vol 60 (6) ◽  
pp. 619-624 ◽  
Author(s):  
WARREN J. DORSA ◽  
CATHERINE N. CUTTER ◽  
GREGORY R. SIRAGUSA
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Antimicrobial Treatment ◽  
Listeria Innocua ◽  
Trisodium Phosphate ◽  
Aerobic Bacteria ◽  
Escherichia Coli O157 ◽  
Clostridium Sporogenes ◽  
Antibiotic Resistant ◽  
Beef Carcass

The microbial profiles of inoculated beef carcass tissue (BCT) were monitored during prolonged refrigerated vacuum-packaged storage following antimicrobial treatment. An industrial spray wash cabinet was used to deliver water (W), 1.5 and 3.0% lactic (LA) or acetic (AA) acid, or 12% trisodium phosphate (TSP) washes. Fresh unaltered bovine feces spiked with antibiotic-resistant strains of Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes were used to inoculate BCT prior to all treatments. The effect of treatments on bacterial populations was tracked by monitoring levels of specific-antibiotic-resistant(marked) bacteria along with mesophilic aerobic bacteria (APC), lactic acid bacteria (LAB), and pseudomonads for up to 21 days of storage at 5°C. Initial APC levels of approximately 5.6 log CFU/cm2 were reduced by 1.3to 2.0 log CFU/cm2 by LA, AA, and TSP treatments. Marked bacteria were reduced to <1.3 log CFU/cm2, remaining that way throughout the 21-day storage. TSP treatments were not different in effectiveness from acids for controlling growth of E. coli O157:H7 and C. sporogenes, but were less effective for APC, L. innocua, or LAB. The aerobic bacteria, L. innocua, and LAB had counts ≥7 log CFU/cm2 by 7 days in all but one case and by 14 days all had counts >7 log CFU/cm2 on the untreated controls and water-washed samples. Treatments generally added a degree of safety regarding the foodborne pathogens and pathogen models used for the present study when beef tissue was stored up to 21 days and in no case did the treatments appear to offer any competitive advantage to select microorganisms on BCT.

Inactivation of Listeria innocua, Salmonella Typhimurium, and Escherichia coli O157:H7 on Surface and Stem Scar Areas of Tomatoes Using In-Package Ozonation†

2012 ◽  
Vol 75 (9) ◽  
pp. 1611-1618 ◽  
Author(s):  
XUETONG FAN ◽  
KIMBERLY J. B. SOKORAI ◽  
JÜRGEN ENGEMANN ◽  
JOSHUA B. GURTLER ◽  
YANHONG LIU
Keyword(s):  
Escherichia Coli ◽  
Salmonella Typhimurium ◽  
Treatment Time ◽  
Listeria Innocua ◽  
Escherichia Coli O157 ◽  
Bacterial Reduction ◽  
Negative Effects ◽  
E Coli ◽  
Storage Study ◽  
Proportional Increase

A novel in-package ozonation device was evaluated for its efficacy in inactivating three microorganisms (viz., Listeria innocua, attenuated Salmonella Typhimurium, and Escherichia coli O157:H7) on tomatoes and for its effect on fruit quality. The device produced ozone inside sealed film bags, reaching a concentration of 1,000 ppm within 1 min of activation. The three bacterial cultures were inoculated onto either the smooth surface or the stem scar areas of the tomatoes, which were then sealed in plastic film bags and subjected to in-package ozonation. L. innocua on tomatoes was reduced to nondetectable levels within 40 s of treatment on the tomato surface, with inactivation of ca. 4 log CFU per fruit on the stem scar area. An increase in treatment time did not result in a proportional increase in bacterial reduction. For E. coli O157:H7 and Salmonella, there was little difference (<1 log) in the effectiveness of the system when comparing surface and scar-inoculated bacteria. Both bacteria were typically reduced by 2 to 3 log CFU per fruit after 2- to 3-min treatments. No negative effects on fruit color or texture were observed during a 22-day posttreatment storage study of ozone-treated tomatoes. These results suggest that the three bacteria responded differently to ozonation and that in-package ozonation may provide an alternative to chemical sanitizers commonly used by the industry.

Effects of Steam-Vacuuming and Hot Water Spray Wash on the Microflora of Refrigerated Beef Carcass Surface Tissue Inoculated with Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes†

1997 ◽  
Vol 60 (2) ◽  
pp. 114-119 ◽  
Author(s):  
WARREN J. DORSA ◽  
CATHERINE N. CUTTER ◽  
GREGORY R. SIRAGUSA
Keyword(s):  
Escherichia Coli ◽  
Hot Water ◽  
Listeria Innocua ◽  
Escherichia Coli O157 ◽  
Clostridium Sporogenes ◽  
Bacterial Populations ◽  
Antibiotic Resistant ◽  
E Coli ◽  
Resistant Strains ◽  
Beef Carcass

The fates of several bacterial populations on beef carcass surfaces were examined immediately following hot water washes (W) delivered through a beef carcass wash cabinet or application of steam-vacuum (SV). Additionally, the long-range effectiveness of W and SV on several bacterial populations was also determined during storage up to 21 days at 5°C under vacuum-packaged conditions. Fresh, unaltered bovine feces spiked with antibiotic-resistant strains of Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes were used to inoculate beef carcass tissue prior to W or SV treatment. All treatments were equally effective as is indicated by bacterial populations immediately following any of the treatments (P > 0.05); however, the combination of SV followed by W consistently produced arithmetically greater bacterial reductions. In general, all treatments produced initial reductions of up to 2.7 log CFU/cm2 for APC, lactic acid bacteria, and L. innocua, but by 14 days bacterial numbers had increased to levels of at least 7 log CFU/cm2. E. coli O157:H7 was initially reduced by as much as 3.4 log CFU/cm2 and did not grow to original inoculation levels for the duration of the experiment. Vegetative counts of C. sporogenes were initially reduced by as much as 3.4 log CFU/cm2, and numbers continued to decline for the duration of the study. These results indicate that the use of W and SV effectively reduces bacterial populations from beef carcass tissue immediately after treatment. Additionally, storage of treated tissue up to 21 days at 5°C did not appear to offer any competitive advantage to potentially pathogenic microorganisms.

Fate of Escherichia coli O157:H7, Salmonella and Listeria innocua on minimally-processed peaches under different storage conditions

2010 ◽  
Vol 27 (7) ◽  
pp. 862-868 ◽  
Author(s):  
Isabel Alegre ◽  
Maribel Abadias ◽  
Marina Anguera ◽  
Josep Usall ◽  
Inmaculada Viñas
Keyword(s):  
Escherichia Coli ◽  
Storage Conditions ◽  
Listeria Innocua ◽  
Escherichia Coli O157 ◽  
Minimally Processed
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