Sanitizing alternatives for Escherichia coli and Salmonella typhimurium on bell peppers at household kitchens.
Fresh fruits and vegetables are known to play an important role as carriers of disease-causing organisms in household kitchens. The aims of this study were to assess and compare the effectiveness of sodium hypochlorite, organic acid-based and silver-based products to reduce Escherichia coli and Salmonella typhimurium inoculated on individual bell pepper pieces. Inoculated bell pepper pieces (n = 5) were submerged in sodium hypochlorite, organic acid-based and silver-based product solutions, at the concentration specified in the product label for sanitization of fruits and vegetables. Sodium hypochlorite reduced E. coli and Salmonella typhimurium by 3.13 Log10/25 cm(2) and 2.73 Log10/25 cm(2), respectively. Organic-based and silver-based products reduced E. coli and S. typhimurium by 2.23 Log10/25 cm(2), 1.74 Log10/25 cm(2) and 2.10 Log10/25 cm(2), 1.92 Log10/25 cm(2), respectively. The results showed that greater attention is needed in selecting sanitizing products to kill or remove human pathogens from fresh produce to minimize risk of foodborne infections.
Department of Soil, Water and Environmental Science, University of Arizona, 1117 E Lowell St, Tucson 85721, USA.
Marcela
M
Soto Beltran
Maribel
M
Jimenez Edeza
Celina
C
Viera
Celida I
CI
Martinez
Cristobal
C
Chaidez
D002212:Capsicum / Q000382:microbiology*; D015169:Colony Count, Microbial; D004203:Disinfection / Q000379:methods*; D004926:Escherichia coli; D005506:Food Contamination / Q000517:prevention & control*; D005516:Food Microbiology; D012486:Salmonella typhimurium