Influence of Exposure Time, Shear Stress, and Surfactants on Detachment of Escherichia coli O157:H7 from Fresh Lettuce Leaf Surfaces During Washing Process
Washing and sanitation of fresh produce are critical for detachment and inactivation of pathogenic and spoilage microorganisms. The overall goal of this study was to evaluate the influence of processing conditions such as washing time, shear stress, and a food grade surfactant on the detachment of E...
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| Veröffentlicht in: | Food and bioprocess technology 2018-03, Vol.11 (3), p.621-633 |
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| creator | Huang, Kang Tian, Yuyang Salvi, Deepti Karwe, Mukund Nitin, Nitin |
| description | Washing and sanitation of fresh produce are critical for detachment and inactivation of pathogenic and spoilage microorganisms. The overall goal of this study was to evaluate the influence of processing conditions such as washing time, shear stress, and a food grade surfactant on the detachment of
Escherichia coli
O157:H7 from lettuce leaf surfaces during a simulated washing process. A benchtop scale rotating disk washing device was designed to simulate the processing conditions used in commercial washing systems. Numerical simulations were carried out to calculate the flow profile and shear stress near the leaf surface. Removal of
E. coli
O157:H7 as a function of processing conditions in the rotating disk washing device was evaluated by enumeration of bacterial population using plate counting and changes in bioluminescence intensity and further confirmed by bioluminescence imaging. The results showed that shear stress was necessary to remove attached bacteria from inoculated leaf samples and simple incubation of inoculated leaves with wash water was not effective. Furthermore, detachment of bacteria from inoculated leaf samples increased with increasing shear stress and incubation time. Shear stress values in the range of 0 – 300 mPa were adequate to induce removal of approximately 1.5 log CFU/cm
2
of bacteria from inoculated samples. The addition of a surfactant increased the removal of bacteria from inoculated leaf samples by 0.5 log CFU/cm
2
. Overall, these results may guide the design of new produce wash systems as well as current industrial practice related to flow conditions and use of surfactants during washing of fresh produce. |
| doi_str_mv | 10.1007/s11947-017-2038-5 |
| format | Article |
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Escherichia coli
O157:H7 from lettuce leaf surfaces during a simulated washing process. A benchtop scale rotating disk washing device was designed to simulate the processing conditions used in commercial washing systems. Numerical simulations were carried out to calculate the flow profile and shear stress near the leaf surface. Removal of
E. coli
O157:H7 as a function of processing conditions in the rotating disk washing device was evaluated by enumeration of bacterial population using plate counting and changes in bioluminescence intensity and further confirmed by bioluminescence imaging. The results showed that shear stress was necessary to remove attached bacteria from inoculated leaf samples and simple incubation of inoculated leaves with wash water was not effective. Furthermore, detachment of bacteria from inoculated leaf samples increased with increasing shear stress and incubation time. Shear stress values in the range of 0 – 300 mPa were adequate to induce removal of approximately 1.5 log CFU/cm
2
of bacteria from inoculated samples. The addition of a surfactant increased the removal of bacteria from inoculated leaf samples by 0.5 log CFU/cm
2
. Overall, these results may guide the design of new produce wash systems as well as current industrial practice related to flow conditions and use of surfactants during washing of fresh produce.</description><identifier>ISSN: 1935-5130</identifier><identifier>EISSN: 1935-5149</identifier><identifier>DOI: 10.1007/s11947-017-2038-5</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Agriculture ; Bacteria ; Bioluminescence ; Biotechnology ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Computer simulation ; Deactivation ; E coli ; Enumeration ; Escherichia coli ; Flow profiles ; Food Science ; Inactivation ; Leaves ; Microorganisms ; Original Paper ; Rotating disks ; Rotation ; Sanitation ; Shear stress ; Spoilage ; Surfactants ; Wash water ; Washing</subject><ispartof>Food and bioprocess technology, 2018-03, Vol.11 (3), p.621-633</ispartof><rights>Springer Science+Business Media, LLC, part of Springer Nature 2017</rights><rights>Springer Science+Business Media, LLC, part of Springer Nature 2017.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c316t-9620eacda4300af73168403408b178cb5a647d80d97f5707e381b8fc576ec3e53</citedby><cites>FETCH-LOGICAL-c316t-9620eacda4300af73168403408b178cb5a647d80d97f5707e381b8fc576ec3e53</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11947-017-2038-5$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11947-017-2038-5$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Huang, Kang</creatorcontrib><creatorcontrib>Tian, Yuyang</creatorcontrib><creatorcontrib>Salvi, Deepti</creatorcontrib><creatorcontrib>Karwe, Mukund</creatorcontrib><creatorcontrib>Nitin, Nitin</creatorcontrib><title>Influence of Exposure Time, Shear Stress, and Surfactants on Detachment of Escherichia coli O157:H7 from Fresh Lettuce Leaf Surfaces During Washing Process</title><title>Food and bioprocess technology</title><addtitle>Food Bioprocess Technol</addtitle><description>Washing and sanitation of fresh produce are critical for detachment and inactivation of pathogenic and spoilage microorganisms. The overall goal of this study was to evaluate the influence of processing conditions such as washing time, shear stress, and a food grade surfactant on the detachment of
Escherichia coli
O157:H7 from lettuce leaf surfaces during a simulated washing process. A benchtop scale rotating disk washing device was designed to simulate the processing conditions used in commercial washing systems. Numerical simulations were carried out to calculate the flow profile and shear stress near the leaf surface. Removal of
E. coli
O157:H7 as a function of processing conditions in the rotating disk washing device was evaluated by enumeration of bacterial population using plate counting and changes in bioluminescence intensity and further confirmed by bioluminescence imaging. The results showed that shear stress was necessary to remove attached bacteria from inoculated leaf samples and simple incubation of inoculated leaves with wash water was not effective. Furthermore, detachment of bacteria from inoculated leaf samples increased with increasing shear stress and incubation time. Shear stress values in the range of 0 – 300 mPa were adequate to induce removal of approximately 1.5 log CFU/cm
2
of bacteria from inoculated samples. The addition of a surfactant increased the removal of bacteria from inoculated leaf samples by 0.5 log CFU/cm
2
. Overall, these results may guide the design of new produce wash systems as well as current industrial practice related to flow conditions and use of surfactants during washing of fresh produce.</description><subject>Agriculture</subject><subject>Bacteria</subject><subject>Bioluminescence</subject><subject>Biotechnology</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Computer simulation</subject><subject>Deactivation</subject><subject>E coli</subject><subject>Enumeration</subject><subject>Escherichia coli</subject><subject>Flow profiles</subject><subject>Food Science</subject><subject>Inactivation</subject><subject>Leaves</subject><subject>Microorganisms</subject><subject>Original Paper</subject><subject>Rotating disks</subject><subject>Rotation</subject><subject>Sanitation</subject><subject>Shear stress</subject><subject>Spoilage</subject><subject>Surfactants</subject><subject>Wash water</subject><subject>Washing</subject><issn>1935-5130</issn><issn>1935-5149</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp1kVFLwzAUhYsoOKc_wLeAr6veNGnT-iZzc4PBhE18DFl2Yzu2ZiYp6G_xz9q6oU8-3cvhnu9wOVF0TeGWAog7T2nBRQxUxAmwPE5Poh4tWBqnlBenvzuD8-jC-w1ABpyyXvQ1rc22wVojsYaMPvbWNw7JstrhgCxKVI4sgkPvB0TVa7JonFE6qDp4YmvyiEHpcod1-HF7XaKrdFkpou22InOaivuJIMbZHRm3lJLMMISmDZuhMkcaevLYuKp-I6_Kl918drZV_WV0ZtTW49Vx9qOX8Wg5nMSz-dN0-DCLNaNZiIssAVR6rTgDUEa0Ys6BcchXVOR6laqMi3UO60KYVIBAltNVbnQqMtQMU9aPbg7cvbPvDfogN7ZxdRspE04h51nBkvaKHq60s947NHLvqp1yn5KC7DqQhw5k24HsOpAdOTl4_L57EN0f-X_TN9oMiUY</recordid><startdate>20180301</startdate><enddate>20180301</enddate><creator>Huang, Kang</creator><creator>Tian, Yuyang</creator><creator>Salvi, Deepti</creator><creator>Karwe, Mukund</creator><creator>Nitin, Nitin</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope></search><sort><creationdate>20180301</creationdate><title>Influence of Exposure Time, Shear Stress, and Surfactants on Detachment of Escherichia coli O157:H7 from Fresh Lettuce Leaf Surfaces During Washing Process</title><author>Huang, Kang ; Tian, Yuyang ; Salvi, Deepti ; Karwe, Mukund ; Nitin, Nitin</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c316t-9620eacda4300af73168403408b178cb5a647d80d97f5707e381b8fc576ec3e53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Agriculture</topic><topic>Bacteria</topic><topic>Bioluminescence</topic><topic>Biotechnology</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Computer simulation</topic><topic>Deactivation</topic><topic>E coli</topic><topic>Enumeration</topic><topic>Escherichia coli</topic><topic>Flow profiles</topic><topic>Food Science</topic><topic>Inactivation</topic><topic>Leaves</topic><topic>Microorganisms</topic><topic>Original Paper</topic><topic>Rotating disks</topic><topic>Rotation</topic><topic>Sanitation</topic><topic>Shear stress</topic><topic>Spoilage</topic><topic>Surfactants</topic><topic>Wash water</topic><topic>Washing</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Huang, Kang</creatorcontrib><creatorcontrib>Tian, Yuyang</creatorcontrib><creatorcontrib>Salvi, Deepti</creatorcontrib><creatorcontrib>Karwe, Mukund</creatorcontrib><creatorcontrib>Nitin, Nitin</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><jtitle>Food and bioprocess technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Huang, Kang</au><au>Tian, Yuyang</au><au>Salvi, Deepti</au><au>Karwe, Mukund</au><au>Nitin, Nitin</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of Exposure Time, Shear Stress, and Surfactants on Detachment of Escherichia coli O157:H7 from Fresh Lettuce Leaf Surfaces During Washing Process</atitle><jtitle>Food and bioprocess technology</jtitle><stitle>Food Bioprocess Technol</stitle><date>2018-03-01</date><risdate>2018</risdate><volume>11</volume><issue>3</issue><spage>621</spage><epage>633</epage><pages>621-633</pages><issn>1935-5130</issn><eissn>1935-5149</eissn><abstract>Washing and sanitation of fresh produce are critical for detachment and inactivation of pathogenic and spoilage microorganisms. The overall goal of this study was to evaluate the influence of processing conditions such as washing time, shear stress, and a food grade surfactant on the detachment of
Escherichia coli
O157:H7 from lettuce leaf surfaces during a simulated washing process. A benchtop scale rotating disk washing device was designed to simulate the processing conditions used in commercial washing systems. Numerical simulations were carried out to calculate the flow profile and shear stress near the leaf surface. Removal of
E. coli
O157:H7 as a function of processing conditions in the rotating disk washing device was evaluated by enumeration of bacterial population using plate counting and changes in bioluminescence intensity and further confirmed by bioluminescence imaging. The results showed that shear stress was necessary to remove attached bacteria from inoculated leaf samples and simple incubation of inoculated leaves with wash water was not effective. Furthermore, detachment of bacteria from inoculated leaf samples increased with increasing shear stress and incubation time. Shear stress values in the range of 0 – 300 mPa were adequate to induce removal of approximately 1.5 log CFU/cm
2
of bacteria from inoculated samples. The addition of a surfactant increased the removal of bacteria from inoculated leaf samples by 0.5 log CFU/cm
2
. Overall, these results may guide the design of new produce wash systems as well as current industrial practice related to flow conditions and use of surfactants during washing of fresh produce.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11947-017-2038-5</doi><tpages>13</tpages></addata></record> |
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| subjects | Agriculture Bacteria Bioluminescence Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Computer simulation Deactivation E coli Enumeration Escherichia coli Flow profiles Food Science Inactivation Leaves Microorganisms Original Paper Rotating disks Rotation Sanitation Shear stress Spoilage Surfactants Wash water Washing |
| title | Influence of Exposure Time, Shear Stress, and Surfactants on Detachment of Escherichia coli O157:H7 from Fresh Lettuce Leaf Surfaces During Washing Process |
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