title: Efficacy of a novel sanitizer composed of lactic acid and peroxyacetic acid against single strains of nonpathogenic Escherichia coli K-12, Listeria innocua, and Lactobacillus plantarum in aqueous solution and on surfaces of romaine lettuce and spinach.
abstract: 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, respectively. LA-PAA, when compared with LA, PAA, and CW, enhanced the reduction of L. innocua attached to romaine leaves by >2.2 log, and improved the removal of E. coli attached to spinach leaves by >2.4 log. The exponential improvement in the microbial efficacy of LA-PAA showed synergism between LA and PAA. LA-PAA microbial efficacy was inversely proportional to pH value and directly correlated with residence time and concentration. Despite an improvement in microbial reduction through the addition of surfactant to LA-PAA, the usage of surfactant in washing fresh produce was impeded by excessive foaming during actual processing. Effects of organic matter on the performance of LA-PAA were minimal. External sensory evaluations showed that LA-PAA had no negative effects on the quality of lettuce and tender leaves. Temperature-abuse studies demonstrated that LA-PAA reduced decay by ∼50% when compared with CW. Overall, these results support the premise that LA-PAA has significant potential to be an alternative to CW for fresh produce processing.
authors: Research and Development Department, Chiquita Brands International, J. R. Lugg Research Center, 607 Brunken Avenue, Salinas, California 93901, USA. gho@chiquita.com
authors: Kai-Lai
authors: KL
authors: Grace Ho
authors: Diego A
authors: DA
authors: Luzuriaga
authors: Kenneth M
authors: KM
authors: Rodde
authors: Shannon
authors: S
authors: Tang
authors: Cuong
authors: C
authors: Phan
mesh_terms: D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004202:Disinfectants / Q000737:chemistry / Q000494:pharmacology*; D004305:Dose-Response Relationship, Drug; D004357:Drug Synergism; D048168:Escherichia coli K12 / Q000187:drug effects* / Q000254:growth & development; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000494:pharmacology; D048191:Lactiplantibacillus plantarum / Q000187:drug effects* / Q000254:growth & development; D018545:Lactuca / Q000382:microbiology*; D008087:Listeria / Q000187:drug effects* / Q000254:growth & development; D010463:Peracetic Acid / Q000494:pharmacology; D018724:Spinacia oleracea / Q000382:microbiology*; D013696:Temperature; D013997:Time Factors
chemical_list: D004202:Disinfectants; D019344:Lactic Acid; D010463:Peracetic Acid