Efficacy of acidified sodium chlorite treatments in reducing Escherichia coli O157:H7 on Chinese cabbage.
Efficacy of acidified sodium chlorite for reducing the population of Escherichia coli O157:H7 pathogens on Chinese cabbage leaves was evaluated. Washing leaves with distilled water could reduce the population of E. coli O157:H7 by approximately 1.0 log CFU/g, whereas treating with acidified chlorite solution could reduce the population by 3.0 log CFU/g without changing the leaf color. A similar level of reduction was achieved by washing with sodium chlorite solution containing various organic acids. However, acidified sodium chlorite in combination with a mild heat treatment reduced the population by approximately 4.0 log CFU/g without affecting the color, but it softened the leaves. Moreover, the efficacy of the washing treatment was similar at low (4 degrees C) and room (25 degrees C) temperatures, indicating that acidified sodium chloride solution could be useful as a sanitizer for surface washing of fresh produce.
Inatsu
Yasuhiro
Y
National Food Research Institute, Food Hygiene Team, Kannondai-2-1-12, Tsukuba 305-8642, Japan. inatu@nfri.affrc.go.jp
Bari
Md Latiful
ML
Kawasaki
Susumu
S
Isshiki
Kenji
K
Kawamoto
Shinichi
S
D001937:Brassica / Q000382:microbiology* / Q000592:standards; D002712:Chlorides / Q000494:pharmacology*; D015169:Colony Count, Microbial; D003116:Color; D004202:Disinfectants / Q000494:pharmacology*; D019453:Escherichia coli O157 / Q000187:drug effects*; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D012499:Sanitation; D013696:Temperature; D013997:Time Factors; D016896:Treatment Outcome
D002712:Chlorides; D004202:Disinfectants; C001599:chlorite