title: Evaluation of Combined Disinfection Methods for Reducing Escherichia coli O157:H7 Population on Fresh-Cut Vegetables.
abstract: Most current disinfection strategies for fresh-cut industry are focused on the use of different chemical agents; however, very little has been reported on the effectiveness of the hurdle technology. The effect of combined decontamination methods based on the use of different sanitizers (peroxyacetic acid and chlorine dioxide) and the application of pressure (vacuum/positive pressure) on the inactivation of the foodborne pathogen E. coli O157:H7 on fresh-cut lettuce (Lactuca sativa) and carrots (Daucus carota) was studied. Fresh produce, inoculated with E. coli O157:H7, was immersed (4 °C, 2 min) in tap water (W), chlorine water (CW), chlorine dioxide (ClO2: 2 mg/L) and peroxyacetic acid (PAA: 100 mg/L) in combination with: (a) vacuum (V: 10 mbar) or (b) positive pressure application (P: 3 bar). The product quality and antimicrobial effects of the treatment on bacterial counts were determined both in process washing water and on fresh-cut produce. Evidence obtained in this study, suggests that the use of combined methods (P/V + sanitizers) results in a reduction on the microorganism population on produce similar to that found at atmospheric pressure. Moreover, the application of physical methods led to a significant detrimental effect on the visual quality of lettuce regardless of the solution used. Concerning the process water, PAA proved to be an effective alternative to chlorine for the avoidance of cross-contamination.
authors.affiliation: R&D&I Area, National Centre for Food Technology and Safety (CNTA), San Adrian 31570, Navarra, Spain. epetri@cnta.es.
authors.forename: Eva
authors.initials: E
authors.lastname: Petri
authors.affiliation: R&D&I Area, National Centre for Food Technology and Safety (CNTA), San Adrian 31570, Navarra, Spain. mrodriguez@cnta.es.
authors.forename: Mariola
authors.initials: M
authors.lastname: Rodríguez
authors.affiliation: R&D&I Area, National Centre for Food Technology and Safety (CNTA), San Adrian 31570, Navarra, Spain. sgdelatorre@cnta.es.
authors.forename: Silvia
authors.initials: S
authors.lastname: García
mesh_terms: D002713:Chlorine / Q000494:pharmacology; D017606:Chlorine Compounds / Q000494:pharmacology; D015169:Colony Count, Microbial; D018552:Daucus carota / Q000382:microbiology; D004202:Disinfectants / Q000494:pharmacology; D004203:Disinfection / Q000379:methods*; D019453:Escherichia coli O157 / Q000187:drug effects / Q000302:isolation & purification; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology / Q000379:methods; D018545:Lactuca / Q000382:microbiology; D010087:Oxides / Q000494:pharmacology; D010463:Peracetic Acid / Q000494:pharmacology; D011312:Pressure; D014675:Vegetables / Q000382:microbiology*; D014871:Water Microbiology; D060753:Water Quality
chemical_list: D017606:Chlorine Compounds; D004202:Disinfectants; D010087:Oxides; D002713:Chlorine; C025109:chlorine dioxide; D010463:Peracetic Acid
keywords: Escherichia coli; chlorine dioxide; decontamination; food sanitizers; fresh-cut vegetables; hurdle technology; microbiological quality; peroxyacetic acid; process water