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Comparison of effects of mild heat combined with lactic acid on Shiga toxin producing Escherichia coli O157:H7, O103, O111, O145 and O26 inoculated to spinach and soybean sprout

Published on Apr 1, 2015in Food Control4.25
· DOI :10.1016/j.foodcont.2014.08.038
Abdullah Dikici4
Estimated H-index: 4
(Tunceli University),
Ahmet Koluman5
Estimated H-index: 5
,
Mehmet Calicioglu5
Estimated H-index: 5
(Fırat University)
Cite
Abstract
Abstract The aim of the present study was to investigate the effect of lactic acid against Shiga toxin producing Escherichia coli (O157:H7 and non-O157 serogroups including O103, O111, O145 and O26) at different conditions. Soybean sprouts and spinach leaves inoculated with each serogroup of E. coli (∼7.00 + 1.00 log 10  cfu/g) were treated with the lactic acid solutions at different concentrations (0% (control), 1.5%, 2.0%, or 2.5%) and at different temperatures (20, 40, or 50 °C) for 3 min. Results indicated that regardless of the treatment temperature, no significant reduction in the numbers of any serogroup occurred in the control group (0%) ( p  > 0.05). However, lactic acid at concentration of 1.5%, 2% and 2.5% was found to be effective against all organisms tested. There was no significant difference ( p  > 0.05) between E. coli O157:H7 and non-O157 STEC serogroups at any treatment group. The highest reductions (ca. 4.00 log 10  cfu/g) of all serotypes in both produces were observed after immersing into 2.5% lactic acid at 50 °C. The results of this study showed that decontamination of fresh produces such as spinach and soybean sprout with lactic acid solutions prepared at mild temperatures (40 °C and 50 °C) might be an effective safety measure in preventing public health risks associated with these products contaminated with STEC.
  • References (29)
  • Citations (9)
Cite
References29
Newest
Published on Jan 1, 2014
Karl R. Matthews30
Estimated H-index: 30
,
Gerald M. Sapers1
Estimated H-index: 1
,
Charles P. Gerba83
Estimated H-index: 83
Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce is a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and delivery process. The premise of this book is that when human pathogen contamination of fresh produce occurs, it is extremely difficult to reduce pathogen levels sufficiently to assure microbiological safety with the currently available technologies....
Published on Apr 1, 2013in Food Control4.25
Abdullah Dikici4
Estimated H-index: 4
(Tunceli University),
Ali Arslan4
Estimated H-index: 4
(Fırat University)
+ 3 AuthorsMehmet Calicioglu5
Estimated H-index: 5
(Fırat University)
Abstract The effect of Tween 20 on antimicrobial effects of acidic (lactic acid), neutral (cetyl pyridinium chloride) and alkaline (trisodium phosphate) decontaminants to reduce the numbers of Salmonella inoculated to broiler carcasses were studied. In addition, survival of Salmonella in waste decontamination fluids was investigated. For this purpose, an average of 7 ± 1 log 10 cfu/ml Salmonella Enteritidis and Salmonella Typhimurium cocktail was surface-inoculated on to a total of 110 broiler c...
Published on Mar 1, 2013in Food Control4.25
Osman Sagdic29
Estimated H-index: 29
(YTU: Yıldız Technical University),
Ismet Ozturk16
Estimated H-index: 16
(Erciyes University),
Fatih Tornuk9
Estimated H-index: 9
(Erciyes University)
Abstract Hydrosols obtained from three Lamiaceae plants (thyme, summer savory and oregano) were evaluated for their antibacterial activity against two Escherichia coli O157:H7 strains inoculated to fresh-cut tomato and cucumbers. Complete inhibitions of both E. coli O157:H7 strains on fresh-cut tomato and cucumber were achieved by all hydrosol treatments in varying treatment periods for low inoculation level (10 4 cfu/mL) while water wash (control) was inefficient to eliminate the bacterial popu...
Published on Oct 1, 2012in Food Microbiology4.09
Amin N. Olaimat12
Estimated H-index: 12
(UM: University of Manitoba),
Richard A. Holley40
Estimated H-index: 40
(UM: University of Manitoba)
Increased consumption, larger scale production and more efficient distribution of fresh produce over the past two decades have contributed to an increase in the number of illness outbreaks caused by this commodity. Pathogen contamination of fresh produce may originate before or after harvest, but once contaminated produce is difficult to sanitize. The prospect that some pathogens invade the vascular system of plants and establish “sub-clinical” infection needs to be better understood to enable e...
Published on Sep 1, 2012in Journal of Food Science2.08
Ifigenia Geornaras24
Estimated H-index: 24
(CSU: Colorado State University),
Hua Yang9
Estimated H-index: 9
(CSU: Colorado State University)
+ 6 AuthorsJohn N. Sofos54
Estimated H-index: 54
(CSU: Colorado State University)
: The decontamination efficacy of 6 chemical treatments for beef trimmings were evaluated against Escherichia coli O157:H7 and 6 non-O157 Shiga toxin-producing E. coli (nSTEC) serogroups. Rifampicin-resistant 4-strain mixtures of E. coli O157:H7 and nSTEC serogroups O26, O45, O103, O111, O121, and O145 were separately inoculated (3 to 4 log CFU/cm2) onto trimmings (10 × 5 × 1 cm; approximately 100 g) fabricated from beef chuck rolls, and were immersed for 30 s in solutions of acidified sodium ch...
Published on Jul 1, 2012in Journal of Food Protection1.56
M. Zeki Durak4
Estimated H-index: 4
,
John J. Churey19
Estimated H-index: 19
,
Randy W. Worobo32
Estimated H-index: 32
Produce-associated foodborne illnesses outbreaks have highlighted the need for more effective decontamination methods to ensure the safety of fresh produce. The main objective of this study was to evaluate the individual and combined efficacies of germicidal UV light (12.5 to 500 mJ/cm2), acidified sodium hypochlorite (ASC; 10 to 200 ppm), and mild heat (40 to 50°C) for decontaminating green onions and baby spinach infected with Escherichia coli O157:H7. Samples were inoculated by spot and dip i...
Published on Sep 1, 2011in Journal of Food Protection1.56
Grace Ho Kl1
Estimated H-index: 1
,
Luzuriaga Da1
Estimated H-index: 1
+ 2 AuthorsPhan C1
Estimated H-index: 1
A novel sanitizer composed of lactic acid and peroxyacetic acid (LA-PAA) was developed as an alternative to chlorinated water (CW) for fresh produce processing. Single strains of Lactobacillus plantarum, nonpathogenic Escherichia coli K-12, and Listeria innocua were used to demonstrate the microbial efficacy of LA-PAA. LA-PAA achieved a >7.8-log reduction of L. innocua and L. plantarum suspended in water at 4°C for 20 s, and LA, PAA, and CW achieved reductions of 0.4, 4.8, and 2.7 log, respectiv...
Published on Aug 1, 2011in Food Control4.25
Yaoxin Huang1
Estimated H-index: 1
(UD: University of Delaware),
Haiqiang Chen1
Estimated H-index: 1
(UD: University of Delaware)
Abstract Minimally processed baby spinach contaminated with Escherichia coli O157:H7 has been associated with multiple outbreaks of foodborne illnesses recently. Chlorinated water is widely used to wash vegetables commercially, but this washing procedure has limited efficacy and can lead to the formation of carcinogenic substances. This study was conducted to determine the effects of organic acids and hydrogen peroxide alone and in binary combinations with or without mild heat (40 and 50 °C) on ...
Published on Jun 1, 2011in International Journal of Food Microbiology4.01
Lindsey A. Keskinen2
Estimated H-index: 2
(USDA: United States Department of Agriculture),
Bassam A. Annous23
Estimated H-index: 23
(USDA: United States Department of Agriculture)
Abstract Numerous Escherichia coli O157:H7 outbreaks have been linked to consumption of fresh lettuce. The development of effective and easily implemented wash treatment could reduce such incidents. The purpose of this study was to evaluate the addition of food-grade detergents to sanitizer solutions for inactivation of E. coli O157:H7 on Romaine lettuce. Freshly-cut leaves of Romaine lettuce were dip-inoculated to achieve a final cell concentration of 7.8 ± 0.2 log CFU/g, air-dried for 2 h, and...
Published on Jan 1, 2011in Emerging Infectious Diseases7.18
Elaine Scallan26
Estimated H-index: 26
,
Robert M. Hoekstra42
Estimated H-index: 42
+ 5 AuthorsPatricia M. Griffin68
Estimated H-index: 68
Estimates of foodborne illness can be used to direct food safety policy and interventions. We used data from active and passive surveillance and other sources to estimate that each year 31 major pathogens acquired in the United States caused 9.4 million episodes of foodborne illness (90% credible interval [CrI] 6.6–12.7 million), 55,961 hospitalizations (90% CrI 39,534–75,741), and 1,351 deaths (90% CrI 712–2,268). Most (58%) illnesses were caused by norovirus, followed by nontyphoidal Salmonell...
Cited By9
Newest
Published on Dec 1, 2019in Food Control4.25
Qisen Xiang4
Estimated H-index: 4
(Zhengzhou University of Light Industry),
Wenjie Wang (Zhengzhou University of Light Industry)+ 3 AuthorsYanhong Bai1
Estimated H-index: 1
(Zhengzhou University of Light Industry)
Abstract This study was designed to evaluate the synergistic antimicrobial effect of plasma-activated water (PAW) combined with mild heat (40, 50, and 60 °C) against Escherichia coli O157:H7. Populations of E. coli O157:H7 were reduced from about 8.28 log CFU/mL to undetectable levels following exposure to the combined treatment of PAW and mild heat (60 °C, 4 min), which was higher than that of individual treatment of PAW (0.77 log CFU/mL) or mild heat (1.78 log CFU/mL). The results demonstrated...
Published on Sep 1, 2019in Food Microbiology4.09
Huaiqiong Chen11
Estimated H-index: 11
(UT: University of Tennessee),
Yue Zhang19
Estimated H-index: 19
(UT: University of Tennessee),
Qixin Zhong31
Estimated H-index: 31
(UT: University of Tennessee)
Abstract To evaluate the feasibility of acidified sodium benzoate (NaB) as alternative washing solutions of fresh produce, the survival of inoculated pathogens, the background molds and yeasts counts, and quality parameters were compared during 4 and 21 °C storage of cherry tomatoes washed with 3000 ppm NaB at pH 2.0, 200 ppm free chlorine at pH 6.5, water adjusted to pH 2.0, and distilled water. The acidified NaB solution was the most effective in reducing the population of Escherichia coli O15...
Published on Feb 17, 2019in Nutrients4.17
Paolo Benincasa15
Estimated H-index: 15
,
Beatrice Falcinelli4
Estimated H-index: 4
+ 2 AuthorsAngelica Galieni7
Estimated H-index: 7
In the last decade, there has been an increase in the use of sprouted grains in human diet and a parallel increase in the scientific literature dealing with their nutritional traits and phytochemical contents. This review examines the physiological and biochemical changes during the germination process, and the effects on final sprout composition in terms of macro- and micro-nutrients and bioactive compounds. The main factors affecting sprout composition are taken into consideration: genotype, e...
Published on Oct 1, 2018in Food Control4.25
Sang-Hyun Park23
Estimated H-index: 23
(SNU: Seoul National University),
Jun-Won Kang8
Estimated H-index: 8
(SNU: Seoul National University),
Dong-Hyun Kang23
Estimated H-index: 23
(SNU: Seoul National University)
Abstract This study was conducted to evaluate the antimicrobial effect of the combined treatment of UV-C radiation (UVC) and chlorine dioxide (ClO 2 ) gas against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on spinach leaves and tomato surfaces and to clarify the mechanisms of the synergistic effect of this combined treatment. In the case of spinach leaves, as treatment time increased the combined treatments of UVC and ClO 2 gas showed additive effects: the total...
Published on Feb 1, 2018in Journal of Cereal Science2.45
Iveta Brožková1
Estimated H-index: 1
(UPA: University of Pardubice),
Tomáš Zapletal (UPA: University of Pardubice)+ 3 AuthorsLibor Červenka9
Estimated H-index: 9
(UPA: University of Pardubice)
Abstract The effect of four soaking regimes: 5 °C/20 °C with/without changing of soaking water followed by oven-drying at 40 °C–70 °C on various characteristics of buckwheat-based products was evaluated. Soaking buckwheat groats, hazelnuts and prunes at 5 °C was more favourable to total phenolic content, quercetin level and significantly decreased Escherichia coli counts in comparison with those obtained at 20 °C. The highest contents of phenolic, flavonoid and antioxidant capacity were observed...
Published on Nov 1, 2017in Food Control4.25
Rahel Hartmann1
Estimated H-index: 1
(SLU: Swedish University of Agricultural Sciences),
Lars Mogren5
Estimated H-index: 5
(SLU: Swedish University of Agricultural Sciences)
+ 6 AuthorsBeatrix Alsanius13
Estimated H-index: 13
(SLU: Swedish University of Agricultural Sciences)
Abstract The influence of organic nitrogen sources on the establishment of E. coli O157:H7 and the occurrence of other potentially human pathogenic bacteria on baby leaf salads was evaluated. Greenhouse-grown rocket and Swiss chard were spray-inoculated with gfp -tagged E. coli O157:H7 twice a week from when their first true leaves reached a length of 2 cm until three days before harvest. Analysis of nitrogen content in leaves revealed differences between treatments. Untreated plants had the low...
Published on Sep 1, 2017in Lwt - Food Science and Technology3.71
Gabriel Finten1
Estimated H-index: 1
(UBA: University of Buenos Aires),
María Victoria Agüero6
Estimated H-index: 6
(UBA: University of Buenos Aires),
Rosa J. Jagus14
Estimated H-index: 14
(UBA: University of Buenos Aires)
Abstract This research aims to investigate citric acid (CA) 0.5% as alternative to sodium hypochlorite (SH) 200 ppm for washing and disinfecting spinach leaves ( Spinacia oleracea L.). The initial disinfection achieved in leaves spot-inoculated with Escherichia coli and Listeria innocua , pathogen surrogates, was investigated along with the effects of time and temperature conditions before processing on the performance of CA and SH. Next, the effectiveness of CA and SH was evaluated throughout r...
Published on Mar 18, 2017
Xianming Shi (USDA: United States Department of Agriculture), Yanping Xie (USDA: United States Department of Agriculture), Xiujuan Zhou (SJTU: Shanghai Jiao Tong University)
Published on Jan 1, 2017in Journal of Industrial Microbiology & Biotechnology2.99
Viacheslav Liato4
Estimated H-index: 4
(Laval University),
Steve Labrie14
Estimated H-index: 14
(Laval University),
Mohammed Aider17
Estimated H-index: 17
(Laval University)
This work assessed the antibacterial activity of electro-activated solutions of salts of weak organic acids (potassium acetate, potassium citrate and calcium lactate) on Salmonella enterica, Staphylococcus aureus and Listeria monocytogenes. This activity was compared in terms of minimal inhibitory (bactericidal) concentration to the effect of commercial acetic, citric and lactic acid at equivalent titratable acidity. Staining live/dead BacLight method was used to consider physiological state of ...
Published on Oct 1, 2016in Food Control4.25
Mastura Akhtar8
Estimated H-index: 8
(UMN: University of Minnesota),
Alice Maserati2
Estimated H-index: 2
(UMN: University of Minnesota)
+ 1 AuthorsFernando Sampedro3
Estimated H-index: 3
(UMN: University of Minnesota)
Abstract The presence of antibiotic-resistant bacteria in the food supply chain is a major concern. There is a great need to revalidate the effectiveness of the intervention strategies commonly used in food processing environments for multidrug-resistant strains. The purpose of this study was to determine the survival of antibiotic-resistant O26 and O103 Shiga-toxin producing Escherichia coli (STEC) strains to lactic acid (2.5, 3.5, 5%), sodium hypochlorite (0.2, 0.5, 1 ppm free chlorine), and h...