title: Impact of organic load on Escherichia coli O157:H7 survival during pilot-scale processing of iceberg lettuce with acidified sodium hypochlorite.
abstract: Chemical sanitizers are routinely used during commercial flume washing of fresh-cut leafy greens to minimize cross-contamination from the water. This study assessed the efficacy of three chlorine treatments against Escherichia coli O157:H7 on iceberg lettuce, in wash water, and on surfaces of a pilot-scale processing line using flume water containing various organic loads. Iceberg lettuce (5.4 kg) was inoculated to contain 10(6) CFU/g of a 4-strain cocktail of nontoxigenic, green fluorescent protein-labeled, ampicillin-resistant E. coli O157:H7 and held for 24 h at 4°C before processing. Lettuce was shredded using a Urschel TransSlicer, step conveyed to a flume tank, washed for 90 s using water alone or one of three different sanitizing treatments (50 ppm of total chlorine either alone or acidified to pH 6.5 with citric acid or T-128) in water containing organic loads of 0, 2.5, 5, or 10% (wt/vol) blended iceberg lettuce, and then dried using a shaker table and centrifugal dryer. Next, three 5.4-kg batches of uninoculated iceberg lettuce were processed identically. Various product (25 g), water (50 ml), and equipment surface swab (100 cm(2)) samples were homogenized in neutralizing buffer, diluted appropriately, and plated on tryptic soy agar containing 0.6% (wt/vol) yeast extract and 100 ppm of ampicillin without prior 0.45- m m membrane filtration to quantify E. coli O157:H7. Organic load negatively impacted the efficacy of all three chlorine treatments (P < 0.05) at the end of processing, with typical E. coli O157:H7 reductions of >5 and 0.9 to 3.7 log CFU/ml for organic loads of 0 and 10%, respectively. Organic load rarely had a significant impact (P < 0.05) on the efficacy of chlorine, chlorine plus citric acid, or chlorine plus T-128 against E. coli O157:H7 on iceberg lettuce. Reduced sanitizer efficacy generally corresponded to changes in total solids, chemical oxygen demand, turbidity, and maximum filterable volume, indicating that these tests may be effective alternatives to the industry standard of oxygen/reduction potential.
authors.affiliation: Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA; Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA.
authors.forename: Gordon R
authors.initials: GR
authors.lastname: Davidson
authors.affiliation: Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA; Department of Plant Sciences, University of California, Davis, Davis, CA 95616, USA.
authors.forename: Chelsea N
authors.initials: CN
authors.lastname: Kaminski
authors.affiliation: Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA. ryser@msu.edu.
authors.forename: Elliot T
authors.initials: ET
authors.lastname: Ryser
mesh_terms: D000667:Ampicillin / Q000737:chemistry; D057919:Biological Oxygen Demand Analysis; D002713:Chlorine / Q000494:pharmacology; D004202:Disinfectants / Q000494:pharmacology; D019453:Escherichia coli O157 / Q000187:drug effects*; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D018545:Lactuca / Q000382:microbiology*; D010100:Oxygen / Q000737:chemistry; D012973:Sodium Hypochlorite / Q000494:pharmacology*; D013234:Stem Cells; D014867:Water / Q000494:pharmacology
chemical_list: D004202:Disinfectants; D014867:Water; D002713:Chlorine; D000667:Ampicillin; D012973:Sodium Hypochlorite; D010100:Oxygen