title: Efficacy of Neutral pH Electrolyzed Water in Reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on Fresh Produce Items using an Automated Washer at Simulated Food Service Conditions.
abstract: The objective of this study was to determine the efficacy of neutral pH electrolyzed (NEO) water (155 mg/L free chlorine, pH 7.5) in reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on romaine lettuce, iceberg lettuce, and tomatoes washed in an automated produce washer for different times and washing speeds. Tomatoes and lettuce leaves were spot inoculated with 100 μL of a 5 strain cocktail mixture of either pathogen and washed with 10 or 8 L of NEO water, respectively. Washing lettuce for 30 min at 65 rpm led to the greatest reductions, with 4.2 and 5.9 log CFU/g reductions achieved for E. coli O157:H7 and S. Typhimurium respectively on romaine, whereas iceberg lettuce reductions were 3.2 and 4.6 log CFU/g for E. coli O157:H7 and S. Typhimurium respectively. Washing tomatoes for 10 min at 65 rpm achieved reductions greater than 8 and 6 log CFU/tomato on S. Typhimurium and E. coli O157:H7 respectively. All pathogens were completely inactivated in NEO water wash solutions. No detrimental effects on the visual quality of the produce studied were observed under all treatment conditions. Results show the adoption of this washing procedure in food service operations could be useful in ensuring produce safety.
authors.affiliation: Dept. of Food Science and Technology, The Univ. of Georgia, 1109, Experiment St, Griffin, GA, 30223, U.S.A.
authors.forename: George K
authors.initials: GK
authors.lastname: Afari
authors.affiliation: Dept. of Food Science and Technology, The Univ. of Georgia, 1109, Experiment St, Griffin, GA, 30223, U.S.A.
authors.forename: Yen-Con
authors.initials: YC
authors.lastname: Hung
authors.affiliation: Chick-fil-A, Inc., 5200 Buffington Rd, Atlanta, GA, 30349, U.S.A.
authors.forename: Christopher H
authors.initials: CH
authors.lastname: King
mesh_terms: D002713:Chlorine / Q000032:analysis; D015169:Colony Count, Microbial; D004202:Disinfectants / Q000737:chemistry; D004572:Electrolysis; D019453:Escherichia coli O157 / Q000302:isolation & purification*; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D018545:Lactuca / Q000382:microbiology; D018551:Solanum lycopersicum / Q000382:microbiology; D018515:Plant Leaves / Q000382:microbiology; D012486:Salmonella typhimurium / Q000302:isolation & purification*; D014867:Water / Q000737:chemistry*
chemical_list: D004202:Disinfectants; D014867:Water; D002713:Chlorine
keywords: agitation; lettuce; neutral pH electrolyzed water; salad washer; tomatoes