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Antibacterial activity of acidified sodium benzoate against Escherichia coli O157:H7, Salmonella enterica , and Listeria monocytogenes in tryptic soy broth and on cherry tomatoes

Published on Jun 1, 2018in International Journal of Food Microbiology4.01
· DOI :10.1016/j.ijfoodmicro.2018.03.017
Huaiqiong Chen11
Estimated H-index: 11
(UT: University of Tennessee),
Qixin Zhong31
Estimated H-index: 31
(UT: University of Tennessee)
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Abstract
Abstract Concerns about undesirable by-products from chlorine sanitation of fresh produce and the limited efficacy with the presence of organic matter, have led to studies on alternative washing solutions. The aim of this study was to evaluate the antibacterial activities of acidified sodium benzoate (NaB) solutions against Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes in growth medium and on cherry tomatoes. Experimentally, the minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs, >3 Log reduction) of NaB against E. coli O157:H7 ATCC 43895, S. Enteritidis, and L. monocytogenes Scott A were determined at pH 7.0–4.0 using micro-broth dilution method and agar plating method, respectively. The reduction of the three bacteria in tryptic soy broth (TSB) by 500 and 1000 ppm NaB at pH 2.0, 2.5 and 3.0 for 30 min at 21 °C was compared. Residual bacterial cocktails inoculated on cherry tomatoes were determined after soaking in 3000 ppm NaB solution adjusted to pH 2.0 for 3 min at 21 °C. Results showed that the MBC of NaB reduced from >10,000 ppm at pH 7.0 to 1000 ppm at pH 4.0 and was identical for the three bacteria. The log reduction of bacteria in TSB indicated that 1000 ppm NaB at pH 2.0 was the most effective in killing the three pathogens. The respective reduction of E. coli O157:H7 and S. enterica cocktails inoculated on cherry tomatoes immersed in 3000 ppm NaB (pH 2.0) at 21 °C for 3 min was 4.99 ± 0.57 and 4.08 ± 0.65 log CFU/g, which was significantly higher ( p monocytogenes on tomatoes by 3000 ppm NaB (4.88 ± 0.73 log CFU/g) was similar ( p  > 0.05) to 200 ppm chlorine. Furthermore, the reduction of bacterial cocktails on tomatoes by 3000 ppm NaB at pH 2.0 was not affected after adding 1% tomato puree, and bacteria were not detected in NaB washing solutions with and without 1% tomato puree and on following un-inoculated tomatoes. This study showed that acidified NaB solution may be used as an alternative post-harvest wash of produce.
  • References (34)
  • Citations (1)
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References34
Newest
Published on Oct 1, 2017in Lwt - Food Science and Technology3.71
Hyeon-Jo Bang2
Estimated H-index: 2
(CAU: Chung-Ang University),
Shin Young Park10
Estimated H-index: 10
(CAU: Chung-Ang University)
+ 2 AuthorsSang-Do Ha22
Estimated H-index: 22
(CAU: Chung-Ang University)
Abstract This study investigated the synergistic effects of combined ultrasound (US; 37 kHz, 380 W for 10–60 min) and peroxyacetic acid (PAA; 50–200 ppm) on reducing Cronobacter sakazakii biofilms on cucumbers. US was not sufficient to eliminate C. sakazakii biofilms (0.04–0.60 log-reduction), whereas PAA (200 ppm) significantly ( p C. sakazakii biofilms (3.51 log-reduction = 1.88 + 1.63 log). Synergistic reduction of C. sakazakii biofilms was observed in most combined treatment, although the mo...
Published on Jun 1, 2017in Journal of Food Protection1.56
Yue Zhang19
Estimated H-index: 19
,
Huaiqiong Chen11
Estimated H-index: 11
+ 2 AuthorsQixin Zhong31
Estimated H-index: 31
ABSTRACT The objective of this study was to evaluate the potential of cinnamon oil emulsions as alternative washing solutions to improve the microbial safety of carrots. Whey protein concentrate (WPC), gum arabic (GA), lecithin, and their combinations were used to prepare cinnamon oil emulsions. The emulsions were characterized for their hydrodynamic diameter (Dh) during 7 days of storage and their antimicrobial activity against cocktails of Salmonella enterica, Escherichia coli O157:H7, and Lis...
Published on Mar 1, 2016in Food Control4.25
Jianlong Fang2
Estimated H-index: 2
(CCDC: Chinese Center for Disease Control and Prevention),
Jennifer L. Cannon13
Estimated H-index: 13
(CFS: Center for Food Safety),
Yen-Con Hung31
Estimated H-index: 31
(UGA: University of Georgia)
Abstract The ability of acidic electrolyzed oxidizing water (AEO) and neutral electrolyzed oxidizing water (NEO) to inactivate the murine norovirus (MNV-1) surrogate for human norovirus and hepatitis A virus (HAV) in suspension and on stainless steel coupons in the presence of organic matter was investigated. Viruses containing tryptone (0.0, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0%) were mixed with AEO and NEO for 1 min. In addition, stainless steel coupons containing MNV-1 with or without organic matt...
Published on Oct 1, 2015in Food Control4.25
Sudarsan Mukhopadhyay13
Estimated H-index: 13
(USDA: United States Department of Agriculture),
Dike O. Ukuku22
Estimated H-index: 22
(USDA: United States Department of Agriculture),
Vijay K. Juneja33
Estimated H-index: 33
(USDA: United States Department of Agriculture)
The aim of this study was to evaluate inactivation of inoculated Salmonella enterica on whole tomato surface exploiting integration of nonthermal ultraviolet light (UV-C) treatment with antimicrobial wash. The effect of combined treatment on background microflora (aerobic mesophilic, and yeast and mold), during storage at ambient temperature (22 °C) for 21 days was also determined. A bacterial cocktail containing three serotypes of S. enterica (S. Newport H1275, S. Stanley H0558, and S. Montevid...
Published on Aug 1, 2015in Journal of Applied Microbiology2.68
Won-Jae Song6
Estimated H-index: 6
(SNU: Seoul National University),
J.-Y. Shin1
Estimated H-index: 1
(SNU: Seoul National University)
+ 1 AuthorsDong-Hyun Kang23
Estimated H-index: 23
(SNU: Seoul National University)
Aims We investigated the effect of ozone treatment of apple juice at different pH levels for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes. Methods and Results Apple juice (pH 3·0, 4·0 and 5·0) inoculated with the three pathogens were treated with gaseous ozone (3·0 l min−1 flow rate and 2·0–3·0 g m−3) for up to 4 min. Ozone treatment (4 min) of pH 3·0 apple juice resulted in >5·36 log CFU ml−1 reduction of E. coli O157:H7. Ozone treatment of pH 4·0 ...
Published on Nov 1, 2014in International Journal of Food Microbiology4.01
Huaiqiong Chen11
Estimated H-index: 11
(UT: University of Tennessee),
P. Michael Davidson27
Estimated H-index: 27
(UT: University of Tennessee),
Qixin Zhong31
Estimated H-index: 31
(UT: University of Tennessee)
Abstract To clarify the reported conflicting antimicrobial activities of nisin after glycation, nisin was glycated with lactose, maltodextrin, and dextran at 70 °C and 50% relative humidity for 1–24 h. Nisin before and after glycation was studied for the first time to prepare thyme oil emulsions. The activity of glycated nisin and the thyme oil emulsions was tested in both tryptic soy broth (TSB) and 2% reduced fat milk. Results showed that nisin glycated with a smaller saccharide for a longer d...
Published on Mar 1, 2014in International Journal of Food Science and Technology2.28
Brian W. Waters3
Estimated H-index: 3
(UGA: University of Georgia),
Yen-Con Hung31
Estimated H-index: 31
(UGA: University of Georgia)
Summary This study examined the effect of pH of chlorine-based sanitisers on the reaction of free chlorine with compounds present in a variety of food environments. A model food system was first used to determine chlorine reactions with individual organic compounds. Different classes of organic compounds were added to chlorinated water at three different pHs (2.5, 6.0 and 9.3). Free and total chlorine concentrations were recorded in each sample by titrimetric assay. The results show that the lev...
Published on Mar 1, 2014in Food and Bioprocess Technology3.03
Yingjian Lu14
Estimated H-index: 14
(UD: University of Delaware),
Rolf D. Joerger12
Estimated H-index: 12
(UD: University of Delaware),
Changqing Wu1
Estimated H-index: 1
(UD: University of Delaware)
Thymol (THY), a generally recognized as safe (GRAS) compound found in thyme oil, has inhibitory effects against foodborne pathogens including Salmonella. Hydrogen peroxide (H2O2) is another GRAS agent to effectively inactivate Salmonella. The aim of the current study was to develop a GRAS wash solution containing THY (or H2O2) and other GRAS antimicrobials (organic acids and food surfactants) that would effectively reduce Salmonella enterica on grape tomatoes and minimize cross-contamination in ...
Published on Dec 1, 2013in Food Microbiology4.09
Shan Yu Neo3
Estimated H-index: 3
(Agri-Food and Veterinary Authority of Singapore),
Pei Yan Lim1
Estimated H-index: 1
(NUS: National University of Singapore)
+ 4 AuthorsHyun-Gyun Yuk24
Estimated H-index: 24
(NUS: National University of Singapore)
Abstract Sprouts-related outbreaks have risen due to increased raw sprouts consumption. To minimize such cases, chemical sanitations are applied. While chlorine is commonly used, concerns with its effectiveness and health implication have prompted researchers to seek alternatives. Peroxyacetic acid (PAA) has shown efficacy in inactivating foodborne pathogens on fresh vegetables, and hence could be considered as an alternative. Thus, the objective of this study was to compare the efficacy of chlo...
Published on Nov 1, 2013in Trends in Food Science and Technology8.52
Kompal Joshi2
Estimated H-index: 2
(Indian Institute of Crop Processing Technology),
R. Mahendran2
Estimated H-index: 2
(Indian Institute of Crop Processing Technology)
+ 2 AuthorsBrijesh K. Tiwari46
Estimated H-index: 46
(Teagasc)
Fresh produce such as fruit and vegetables are known carriers of pathogenic microorganisms that often lead to outbreaks of food borne illnesses and public health scares. During the processing of fresh produce strong sanitizers and disinfectants are often required to remove the microbiological load left behind by washing. While such sanitizers and disinfectants must be highly efficacious as an anti-microbial agent, at the same time they must be cost effective, environmentally friendly, non-hazard...
Cited By1
Newest
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...