Comparative Study on the Efficacy of Bacteriophages, Sanitizers, and UV Light Treatments To Control Listeria monocytogenes on Sliced Mushrooms (Agaricus bisporus)

2015 ◽  
Vol 78 (6) ◽  
pp. 1147-1153 ◽  
Author(s):  
KAYLA MURRAY ◽  
FAN WU ◽  
RAFIA AKTAR ◽  
AZADEH NAMVAR ◽  
KEITH WARRINER
Keyword(s):  
Hydrogen Peroxide ◽  
Listeria Monocytogenes ◽  
Comparative Study ◽  
Agaricus Bisporus ◽  
Uv Light ◽  
Multiplicity Of Infection ◽  
Peroxyacetic Acid ◽  
Electrolyzed Water ◽  
Sublethal Injury ◽  
Uv C

The following reports on a comparative study on the efficacy of different decontamination technologies to decrease Listeria monocytogenes inoculated onto white sliced mushrooms and assesses the fate of residual levels during posttreatment storage under aerobic conditions at 8°C. The treatments were chemical (hydrogen peroxide, peroxyacetic acid, ozonated water, electrolyzed water, chitosan, lactic acid), biological (Listeria bacteriophages), and physical (UV-C, UV–hydrogen peroxide). None of the treatments achieved >1.2 log CFU reduction in L. monocytogenes levels; bacteriophages at a multiplicity of infection of 100 and 3% (vol/vol) hydrogen peroxide were the most effective of the treatments tested. However, growth of residual L. monocytogenes during posttreatment storage attained levels equal to or greater than levels in the nontreated controls. The growth of L. monocytogenes was inhibited on mushrooms treated with chitosan, electrolyzed water, peroxyacetic acid, or UV. Yet, L. monocytogenes inoculated onto mushrooms and treated with UV–hydrogen peroxide decreased during posttreatment storage, through a combination of sublethal injury and dehydration of the mushroom surface. Although mushrooms treated with UV–hydrogen peroxide became darker during storage, the samples were visually acceptable relative to controls. In conclusion, of the treatments evaluated, UV–hydrogen peroxide holds promise to control L. monocytogenes on mushroom surfaces.

Sanitization of Chicken Frames by a Combination of Hydrogen Peroxide and UV Light To Reduce Contamination of Derived Edible Products

2019 ◽  
Vol 82 (11) ◽  
pp. 1896-1900
Author(s):  
A. M. JONES-IBARRA ◽  
C. Z. ALVARADO ◽  
CRAIG D. COUFAL ◽  
T. MATTHEW TAYLOR
Keyword(s):  
Hydrogen Peroxide ◽  
Salmonella Enterica ◽  
Advanced Oxidation Process ◽  
Uv Light ◽  
Disease Outbreaks ◽  
Aerobic Bacteria ◽  
Chicken Carcass ◽  
Serovar Typhimurium ◽  
Uv C ◽  
Water Rinse

ABSTRACT Chicken carcass frames are used to obtain mechanically separated chicken (MSC) for use in other further processed food products. Previous foodborne disease outbreaks involving Salmonella-contaminated MSC have demonstrated the potential for the human pathogen to be transmitted to consumers via MSC. The current study evaluated the efficacy of multiple treatments applied to the surfaces of chicken carcass frames to reduce microbial loads on noninoculated frames and frames inoculated with a cocktail of Salmonella enterica serovar Enteritidis and Salmonella enterica serovar Typhimurium. Inoculated or noninoculated frames were left untreated (control) or were subjected to treatment using a prototype sanitization apparatus. Treatments consisted of (i) a sterile water rinse, (ii) a water rinse followed by 5 s of UV-C light application, or (iii) an advanced oxidation process (AOP) combining 5 or 7% (v/v) hydrogen peroxide (H2O2) with UV-C light. Treatment with 7% H2O2 and UV-C light reduced numbers of aerobic bacteria by up to 1.5 log CFU per frame (P < 0.05); reductions in aerobic bacteria subjected to other treatments did not statistically differ from one another (initial mean load on nontreated frames: 3.6 ± 0.1 log CFU per frame). Salmonella numbers (mean load on inoculated, nontreated control was 5.6 ± 0.2 log CFU per frame) were maximally reduced by AOP application in comparison with other treatments. No difference in Salmonella reductions obtained by 5% H2O2 (1.1 log CFU per frame) was detected compared with that obtained following 7% H2O2 use (1.0 log CFU per frame). The AOP treatment for sanitization of chicken carcass frames reduces microbial contamination on chicken carcass frames that are subsequently used for manufacture of MSC.

Inactivation of Listeria monocytogenes on and within Apples Destined for Caramel Apple Production by Using Sequential Forced Air Ozone Gas Followed by a Continuous Advanced Oxidative Process Treatment

2018 ◽  
Vol 81 (3) ◽  
pp. 357-364 ◽  
Author(s):  
K. Murray ◽  
P. Moyer ◽  
F. Wu ◽  
J. B. Goyette ◽  
K. Warriner
Keyword(s):  
Hydrogen Peroxide ◽  
Listeria Monocytogenes ◽  
Continuous Process ◽  
Scar Tissue ◽  
Ozone Treatment ◽  
Oxidative Process ◽  
Chamber Temperature ◽  
Forced Air ◽  
Uv C ◽  
Advanced Oxidative Process

ABSTRACT This study evaluated the efficacy of using sequential forced air ozone followed by an advanced oxidative process (AOP) treatment to inactivate Listeria monocytogenes on and within Empire apples. The forced air ozone treatment consisted of a reactor that introduced ozone (6 g/h) into an airstream that flowed through an apple bed (ca. 30 cm in depth). Before treatment, the apples were conditioned at 4°C to ensure that condensate had formed before the apples were transferred to the reactor. The condensate ensured sufficient relative humidity to enhance the antimicrobial action of ozone. Air was passed through the apple bed at 9.3 m/s, and the ozone was introduced after 10 min. The ozone concentration measured after exiting the apple bed reached a steady state of 23 ppm. A 20-min ozone treatment supported a 2.12- to 3.07-log CFU reduction of L. monocytogenes, with no significant effect of apple position within the bed. The AOP-based method was a continuous process whereby hydrogen peroxide was introduced as a vapor into a reactor illuminated by UV-C and ozone-emitting lamps that collectively generated hydroxyl radicals. Operating the AOP reactor with UV-C light (54-mJ cm2 dose), 6% (v/v) hydrogen peroxide, 2 g/h ozone, and a chamber temperature of 48°C resulted in a 3-log CFU reduction of L. monocytogenes on the surface of the apples and internally within the scar tissue. Applying a caramel coating, from a molten solution (at 80°C), resulted in a 0.5-log CFU reduction of L. monocytogenes on the apple surface. In apples treated with the sequential process, L. monocytogenes could only be recovered sporadically by enrichment and did not undergo outgrowth when the caramel apples were stored at 22°C for 19 days. However, growth of L. monocytogenes within the core, but not the surface, was observed from caramel apples prepared from nontreated control fruit.

scholarly journals Comparison of UV-C and Pulsed UV Light Treatments for Reduction of Salmonella, Listeria monocytogenes, and Enterohemorrhagic Escherichia coli on Eggs

2017 ◽  
Vol 81 (1) ◽  
pp. 6-16 ◽  
Author(s):  
Askild L. Holck ◽  
Kristian H. Liland ◽  
Signe M. Drømtorp ◽  
Mats Carlehög ◽  
Anette McLeod
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Salmonella Enteritidis ◽  
Uv Light ◽  
Enterohemorrhagic Escherichia Coli ◽  
Bacterial Cells ◽  
The European Union ◽  
Microscopy Imaging ◽  
Pulsed Uv Light ◽  
Uv C

ABSTRACT Ten percent of all strong-evidence foodborne outbreaks in the European Union are caused by Salmonella related to eggs and egg products. UV light may be used to decontaminate egg surfaces and reduce the risk of human salmonellosis infections. The efficiency of continuous UV-C (254 nm) and pulsed UV light for reducing the viability of Salmonella Enteritidis, Listeria monocytogenes, and enterohemorrhagic Escherichia coli on eggs was thoroughly compared. Bacterial cells were exposed to UV-C light at fluences from 0.05 to 3.0 J/cm2 (10 mW/cm2, for 5 to 300 s) and pulsed UV light at fluences from 1.25 to 18.0 J/cm2, resulting in reductions ranging from 1.6 to 3.8 log, depending on conditions used. Using UV-C light, it was possible to achieve higher reductions at lower fluences compared with pulsed UV light. When Salmonella was stacked on a small area or shielded in feces, the pulsed UV light seemed to have a higher penetration capacity and gave higher bacterial reductions. Microscopy imaging and attempts to contaminate the interior of the eggs with Salmonella through the eggshell demonstrated that the integrity of the eggshell was maintained after UV light treatments. Only minor sensory changes were reported by panelists when the highest UV doses were used. UV-C and pulsed UV light treatments appear to be useful decontamination technologies that can be implemented in continuous processing.

scholarly journals Identifying suitableListeria innocuastrains as surrogates forListeria monocytogenesfor horticultural products

2019 ◽  
Author(s):  
Vathsala Mohan ◽  
Reginald Wibisono ◽  
Lana de Hoop ◽  
Graeme Summers ◽  
Graham C Fletcher
Keyword(s):  
Listeria Monocytogenes ◽  
Thermal Inactivation ◽  
Listeria Innocua ◽  
Peroxyacetic Acid ◽  
Safety Risks ◽  
Horticultural Products ◽  
Different Strains ◽  
The Individual ◽  
Uv C ◽  
Strain Dependent

AbstractWe conducted a laboratory-based study testing nineListeria innocuastrains independently and a cocktail of 11Listeria monocytogenesstrains. The aim was to identify suitableL. innocuastrain(s) to modelL. monocytogenesin inactivation experiments. Three separate inactivation procedures and a hurdle combination of the three were employed: thermal inactivation (55°C), UV-C irradiation (245 nm) and chemical sanitiser (Tsunami™ 100, a mixture of acetic acid, peroxyacetic acid and hydrogen peroxide). The responses were strain dependent in the case ofL. innocuawith different strains responding differently to different regimes.L. innocuaisolates generally responded differently to theL. monocytogenescocktail and had different responses among themselves. In the thermal inactivation treatment, inactivation of all strains including theL. monocytogenescocktail plateaued after 120 minutes. Chemical sanitiser, inactivation could be achieved at concentrations of 10 and 20 ppm with inactivation increasing with contact time up to 8 minutes, beyond which there was no significant benefit. Although most of theL. innocuastrains in the study responded similarly toL. monocytogeneswhen subjected to a single inactivation treatment, when the treatments were applied as hurdle, allL. innocuastrains except PFR16D08 were more sensitive than theL. monocytogenescocktail. PFR16D08 almost matched the resistance of theL. monocytogenescocktail but was much more resistant to the individual treaments. A cocktail of twoL. innocuastrains (PFR 05A07 and PFR 05A10) had the closest responses to the hurdle treatment to those of theL. monocytogenescocktail and is therefore recommended for hurdle experiments.ImportanceOwing to researcher safety risks it is often difficult to use actual pathogens, such asListeria monocytogenes, to explore different inactivation procedures under field conditions. Organisms that are closely related to the pathogen but without its virulence are therefore used as surrogates for the actual pathogen. However, this assumes that the surrogate will behave in a similar manner to the pathogen and it is difficult to predict the responses of the surrogate compared to the actual pathogen. This study compares the responses of individual and combined “cocktails” of strains of non-pathogenicListeria innocuato different inactivation procedures when compared to the response of a cocktail ofL. monocytogenes. Our study highlights the importance of evaluating a number of strains when choosing surrogates.

Vapor Phase Hydroxyl- or Chlorine-radical Treatment for Inactivating Listeria monocytogenes on Mushrooms (Agaricus bisporus) Without Negatively Affecting Quality or Shelf-life

2021 ◽  
Author(s):  
Keith Warriner ◽  
Mahdiyeh Hasani ◽  
Hongran Wang ◽  
Alisha Alisha
Keyword(s):  
Hydrogen Peroxide ◽  
Listeria Monocytogenes ◽  
Hydroxyl Radical ◽  
Vapor Phase ◽  
Negative Effects ◽  
Radical Process ◽  
Log Reduction ◽  
Radical Treatment ◽  
The Individual ◽  
Uv C

Processes based on generating vapor phase hydroxyl-radicals or chlorine-radicals were developed for inactivating Listeria monocytogenes on mushrooms without negatively affecting quality. Antimicrobial radicals were generated from the UV-C degradation of hydrogen peroxide or hypochlorite and ozone gas. Response Surface Modelling (RMS) was used to identify the interaction between the operating parameters for the hydroxyl-radical process; UV-C 254nm intensity, hydrogen peroxide concentration and ozone delivered. There was an inverse relationship between hydrogen peroxide concentration and UV-C intensity in terms of the log reduction of L. monocytogenes . The independent parameters for the chlorine-radical process were hypochlorite concentration, pH, and UV-C intensity. From predictive models, the optimal hydroxyl-radical treatment was found to be 5% v/v H 2 O 2 , 2.86 mW/cm 2 UV-C intensity (total UV-C dose 144 mJ/cm 2 ) and 16.5 mg ozone. The chlorine-radical optimal process parameters were 10 ppm hypochlorite (pH 3.0), ozone 11.0 mg and 4.60 mW/cm 2 UV-C intensity. When inoculated mushrooms were treated with the optimal hydroxyl-radical and chlorine-radical process the log CFU reduction of L. monocytogenes was found to be 2.42±0.42 and 2.61±0.30 log CFU respectively without any negative effects on mushroom quality (weight loss and Browning Index during 14 days storage at 4°C). The levels of L. monocytogenes inactivation were significantly greater compared to when the individual elements of the radical processes were applied and control using a 90 s dip in 1% v/v hydrogen peroxide. The study has demonstrated that both hydroxyl-radical and chlorine-radical vapor-phase treatments are both equally effective at inactivating L. monocytogenes on mushrooms and can be considered as a preventative control step.

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