title: Development of an algorithm for feed-forward chlorine dosing of lettuce wash operations and correlation of chlorine profile with Escherichia coli O157:H7 inactivation.
abstract: The dynamic interactions of chlorine and organic matter during a simulated fresh-cut produce wash process and the consequences for Escherichia coli O157:H7 inactivation were investigated. An algorithm for a chlorine feed-forward dosing scheme to maintain a stable chlorine level was further developed and validated. Organic loads with chemical oxygen demand of 300 to 800 mg/liter were modeled using iceberg lettuce. Sodium hypochlorite (NaOCl) was added to the simulated wash solution incrementally. The solution pH, free and total chlorine, and oxidation-reduction potential were monitored, and chlorination breakpoint and chloramine humps determined. The results indicated that the E. coli O157:H7 inactivation curve mirrored that of the free chlorine during the chlorine replenishment process: a slight reduction in E. coli O157:H7 was observed as the combined chlorine hump was approached, while the E. coli O157:H7 cell populations declined sharply after chlorination passed the chlorine hump and decreased to below the detection limit (<0.75 most probable number per ml) after the chlorination breakpoint was reached. While the amounts of NaOCl required for reaching the chloramine humps and chlorination breakpoints depended on the organic loads, there was a linear correlation between NaOCl input and free chlorine in the wash solution once NaOCl dosing passed the chlorination breakpoint, regardless of organic load. The data obtained were further exploited to develop a NaOCl dosing algorithm for maintaining a stable chlorine concentration in the presence of an increasing organic load. The validation tests results indicated that free chlorine could be maintained at target levels using such an algorithm, while the pH and oxidation-reduction potential were also stably maintained using this system.
authors.affiliation: U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbiology and Food Safety Laboratory, 10300 Baltimore Avenue, Beltsville, Maryland 20705, USA; Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, Maryland 20742, USA.
authors.forename: Bin
authors.initials: B
authors.lastname: Zhou
authors.affiliation: U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbiology and Food Safety Laboratory, 10300 Baltimore Avenue, Beltsville, Maryland 20705, USA. Yaguang.Luo@ars.usda.gov.
authors.forename: Yaguang
authors.initials: Y
authors.lastname: Luo
authors.affiliation: U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbiology and Food Safety Laboratory, 10300 Baltimore Avenue, Beltsville, Maryland 20705, USA.
authors.forename: Xiangwu
authors.initials: X
authors.lastname: Nou
authors.affiliation: U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbiology and Food Safety Laboratory, 10300 Baltimore Avenue, Beltsville, Maryland 20705, USA.
authors.forename: Patricia
authors.initials: P
authors.lastname: Millner
mesh_terms: D000465:Algorithms; D002713:Chlorine / Q000494:pharmacology*; D015169:Colony Count, Microbial; D004202:Disinfectants / Q000494:pharmacology*; D004305:Dose-Response Relationship, Drug; D019453:Escherichia coli O157 / Q000187:drug effects* / Q000254:growth & development; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling / Q000379:methods; D006863:Hydrogen-Ion Concentration; D018545:Lactuca / Q000382:microbiology*; D010084:Oxidation-Reduction
chemical_list: D004202:Disinfectants; D002713:Chlorine