title: Prevention of Escherichia coli cross-contamination by different commercial sanitizers during washing of fresh-cut lettuce.
abstract: The efficacy of fresh-cut produce sanitizers has mainly been evaluated by measuring microbial reductions on produce. However, its suitability to ensure that pathogens are rapidly killed avoiding cross-contamination of subsequent product also needs to be considered. The efficacy of chlorine, Tsunami, Citrox and Purac on non pathogenic Escherichia coli reductions in processing water and on fresh-cut lettuce were studied. Selection of minimum effective doses was carried out in processing water, which contained a chemical oxygen demand (COD) within the range of 700-1000 mg/l and a total mesophilic load of about 7 log CFU/ml. The processing water was inoculated with two inoculum levels (3 and 5 log CFU/ml). It was observed that 40 mg/l of chlorine and 500 mg/l of Tsunami were effective in reducing the inoculum levels in the processing water to the detection limit (5 and 4 log units). However, Citrox and Purac were not effective in reducing E. coli population even at the highest manufacturer's recommended doses. Evaluation of cross-contamination in fresh-cut lettuce was carried out by measuring E. coli transfer from inoculated (~5 log CFU/g) to uninoculated lettuce after washing the contaminated product in the water containing different sanitizing agents. Chlorine and Tsunami were able to inactivate E. coli in wash water, avoiding cross-contamination between contaminated and non-contaminated product. However, Citrox and Purac at the recommended doses did not prevent transfer of E. coli cells between inoculated and uninoculated fresh-cut lettuce and therefore indicating cross-contamination. The results obtained show that chlorine and Tsunami are recommended as water disinfection agents preventing E. coli cross-contamination of produce during processing.
authors.affiliation: Research Group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC, Espinardo, Murcia, Spain.
authors.forename: Francisco
authors.initials: F
authors.lastname: López-Gálvez
authors.forename: Ana
authors.initials: A
authors.lastname: Allende
authors.forename: Maria V
authors.initials: MV
authors.lastname: Selma
authors.forename: Maria I
authors.initials: MI
authors.lastname: Gil
mesh_terms: D002713:Chlorine; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004202:Disinfectants; D004203:Disinfection / Q000379:methods*; D004926:Escherichia coli / Q000254:growth & development*; D005506:Food Contamination / Q000517:prevention & control*; D005516:Food Microbiology; D005525:Food-Processing Industry; D006801:Humans; D018545:Lactuca / Q000382:microbiology*; D010463:Peracetic Acid; D014871:Water Microbiology
chemical_list: D004202:Disinfectants; D002713:Chlorine; D010463:Peracetic Acid