Advanced oxidation technology with photohydroionization as a surface treatment for controlling Listeria monocytogenes on stainless steel surfaces and ready-to-eat cheese and turkey.
Listeria monocytogenes is difficult to control in food and processing environments due to its widespread nature and ability to survive in a range of adverse conditions, including low temperatures, pH, and high salt concentrations. The objective of this study was to evaluate the efficacy of Photohydroionization™ (PHI; RGF Environmental Group, Inc., Riviera, Beach, FL), a novel advanced oxidation technology, as a surface treatment to control L. monocytogenes on food-contact surfaces, sliced American cheese, and ready-to-eat (RTE) turkey. A five-strain cocktail of L. monocytogenes was used to inoculate sample surfaces. Food-contact surfaces were exposed to ultraviolet and other oxidative gases produced by the PHI system for 10, 20, 30, 45, 60, and 120 s and 5, 10, and 15 min; cheese and turkey samples were treated for 30, 60, and 120 s and 5 min. For each matrix at each time point, seven samples were treated and enumerated by plating appropriate dilutions onto modified oxford medium and thin-agar-layer modified oxford medium. Results showed reductions (p<0.05) in L. monocytogenes: 4.37 log colony-forming units (CFU)/coupon on stainless steel after 15-min treatment. A 1.39 and 1.63 log CFU/sample after 120 s and 2.16 and 2.52 log CFU/sample after 5 min were seen on American cheese and ready-to-eat turkey, respectively. Lipid oxidation analyses performed on cheese and turkey samples indicated that PHI treatment did not affect (p>0.05) thiobarbituric acid-reactive substances values. This study demonstrates the efficacy of PHI treatment to reduce L. monocytogenes on stainless steel and RTE foods and may serve as a processing intervention to ensure safe production of food.
Food Science Institute and Department of Animal Sciences and Industry, Kansas State University , Manhattan, Kansas.
Jasdeep K
JK
Saini
James L
JL
Marsden
Kelly J K
KJ
Getty
Daniel Y C
DY
Fung
D000818:Animals; D002611:Cheese / Q000382:microbiology; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D057140:Fast Foods / Q000382:microbiology; D005516:Food Microbiology; D005525:Food-Processing Industry / Q000379:methods; D005740:Gases / Q000494:pharmacology; D006801:Humans; D006861:Hydrogen Peroxide / Q000494:pharmacology; D008089:Listeria monocytogenes / Q000254:growth & development / Q000528:radiation effects*; D008088:Listeriosis / Q000382:microbiology / Q000517:prevention & control*; D010084:Oxidation-Reduction; D010126:Ozone / Q000494:pharmacology; D011202:Poultry Products / Q000382:microbiology*; D013193:Stainless Steel; D013242:Sterilization; D013997:Time Factors; D014422:Turkeys / Q000382:microbiology; D014466:Ultraviolet Rays; D014867:Water / Q000378:metabolism
D005740:Gases; D014867:Water; D013193:Stainless Steel; D010126:Ozone; D006861:Hydrogen Peroxide