title: Inhibition of Escherichia coli O157:H7 and Clostridium sporogenes in spinach packaged in modified atmospheres after treatment combined with chlorine and lactic acid bacteria.
abstract: Implementation of modified atmospheric packaging (MAP) into retail produce is a less commonly practiced method due to differences among commodities and the potential growth of anaerobes. Pathogens including Escherichia coli O157:H7 have been responsible for spinach outbreaks across the United States. In this study, hurdles, including those currently used with produce safety, such as MAP and chlorine, were combined with lactic acid bacteria (LAB) to inhibit pathogens. Spinach was coinoculated with E. coli O157:H7 and Clostridium sporogenes, a surrogate for C. botulinum, and treated with water or a hurdle that included water, chlorine, and LAB. Spinach from treatments were packaged in air (traditional), oxygen (80% O₂, 20% CO₂), or nitrogen (80% N₂, 20% CO₂) and stored in a retail display case for 9 d at 4 to 7 °C. The hurdle inhibited E. coli O157:H7 and C. sporogenes compared to controls with reductions of 1.43 and 1.10 log (P < 0.05), respectively. The nitrogen atmosphere was outperformed by air and oxygen in the reduction of E. coli O157:H7 (P < 0.05) with a decrease of 0.26 and 0.15 logs. There were no significant differences among the 3 atmospheres on C. sporogenes survival. Relative to these hurdles, we also chose to evaluate the potential benefits of LAB in pathogen control. The survival of LAB in interventions demonstrates implementation of LAB into produce could control pathogens, without damaging produce or altering organoleptic properties.
  
  
  CONCLUSIONS
  The goal of our work was to identify methods that could reduce food-borne pathogens in packaged spinach products. Using current industry techniques in combination with unique methods, such as the use of beneficial bacteria, our research identified whether harmful microorganisms could be eliminated. Our data demonstrate that specific packaging conditions with beneficial bacteria can help eliminate or reduce the survival of E. coli O157:H7 and C. sporogenes (a model for C. botulinum) in produce.
authors: Dept. Animal and Food Sciences, Texas Tech Univ., PO Box 42141, Lubbock, TX 79409, USA.
authors: Alison L
authors: AL
authors: Brown
authors: J Chance
authors: JC
authors: Brooks
authors: Enusha
authors: E
authors: Karunasena
authors: Alejandro
authors: A
authors: Echeverry
authors: Angela
authors: A
authors: Laury
authors: Mindy M
authors: MM
authors: Brashears
mesh_terms: D000900:Anti-Bacterial Agents / Q000494:pharmacology; D000898:Antibiosis; D002245:Carbon Dioxide / Q000378:metabolism; D003013:Clostridium / Q000187:drug effects / Q000254:growth & development* / Q000302:isolation & purification / Q000502:physiology; D015169:Colony Count, Microbial; D019453:Escherichia coli O157 / Q000187:drug effects / Q000254:growth & development* / Q000302:isolation & purification; D018857:Food Packaging; D005519:Food Preservation / Q000379:methods*; D005517:Foodborne Diseases / Q000517:prevention & control; D007777:Lactobacillaceae / Q000254:growth & development*; D007778:Lactobacillus / Q000254:growth & development; D050296:Microbial Viability / Q000187:drug effects; D010100:Oxygen / Q000378:metabolism; D010376:Pediococcus / Q000254:growth & development; D018515:Plant Leaves / Q000382:microbiology*; D012034:Refrigeration; D012973:Sodium Hypochlorite / Q000494:pharmacology; D018724:Spinacia oleracea / Q000382:microbiology*; D013171:Spores, Bacterial / Q000187:drug effects / Q000254:growth & development / Q000302:isolation & purification / Q000502:physiology
chemical_list: D000900:Anti-Bacterial Agents; D002245:Carbon Dioxide; D012973:Sodium Hypochlorite; D010100:Oxygen