Comparison of aqueous commercial cleaners for effectiveness in removing Escherichia coli O157:H7 and Salmonella muenchen from the surface of apples
Unpasteurized fruit juice and cider have been implicated in outbreaks of Escherichia coli O157:H7 and Salmonella infections, yet various processes used to clean and sanitize fruits before producing juice have not been thoroughly studied for their effectiveness in removing pathogens. The objective of...
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| Veröffentlicht in: | International journal of food microbiology 2002-03, Vol.74 (1), p.47-55 |
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| creator | Kenney, Stephen J Beuchat, Larry R |
| description | Unpasteurized fruit juice and cider have been implicated in outbreaks of
Escherichia coli O157:H7 and
Salmonella infections, yet various processes used to clean and sanitize fruits before producing juice have not been thoroughly studied for their effectiveness in removing pathogens. The objective of this study was to evaluate cleaners used in the apple industry for their efficacy in removing
E. coli O157:H7 and
Salmonella from the surface of apples.
E. coli O157:H7 was transformed with green fluorescent protein plasmid (pGFP). In addition to encoding for the production of GFP, the plasmid also encodes for ampicillin resistance.
S. muenchen was adapted to grow in media containing 50 μg/ml nalidixic acid. The use of ampicillin and nalidixic acid resistant strains enabled enumeration of the pathogen without interference by microflora naturally present on apples. Unwaxed Red Delicious cv. apples were surface inoculated with 8.58 log
10 cfu of
E. coli O157:H7 and 8.11 log
10 cfu of
S. muenchen. Five commercial apple cleaners were applied at concentrations and exposure times recommended by manufacturers. Populations of
E. coli O157:H7,
S. muenchen, aerobic mesophiles, and yeasts and molds on apples treated with cleaners and water (control) were determined. Compared to washing with water, treatment with cleaners removed or killed up to 2.86, 3.11, 2.48, and 0.73 log
10 cfu of
E. coli O157:H7,
S. muenchen, aerobic mesophiles, and yeasts and molds per apple, respectively. There were differences in the effectiveness of cleaners in removing pathogens, but pH (2.0 and 12.0) and concentration (1% and 5%) of cleaner, and time of exposure (0.5–2 min) were not correlated with magnitude of reduction in population. The use of some types of cleaners commercially formulated for apples may contribute significantly in attaining target 5-log
10 reductions of pathogens on the fruit intended for unpasteurized juice production or the fresh produce market. |
| doi_str_mv | 10.1016/S0168-1605(01)00716-4 |
| format | Article |
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Escherichia coli O157:H7 and
Salmonella infections, yet various processes used to clean and sanitize fruits before producing juice have not been thoroughly studied for their effectiveness in removing pathogens. The objective of this study was to evaluate cleaners used in the apple industry for their efficacy in removing
E. coli O157:H7 and
Salmonella from the surface of apples.
E. coli O157:H7 was transformed with green fluorescent protein plasmid (pGFP). In addition to encoding for the production of GFP, the plasmid also encodes for ampicillin resistance.
S. muenchen was adapted to grow in media containing 50 μg/ml nalidixic acid. The use of ampicillin and nalidixic acid resistant strains enabled enumeration of the pathogen without interference by microflora naturally present on apples. Unwaxed Red Delicious cv. apples were surface inoculated with 8.58 log
10 cfu of
E. coli O157:H7 and 8.11 log
10 cfu of
S. muenchen. Five commercial apple cleaners were applied at concentrations and exposure times recommended by manufacturers. Populations of
E. coli O157:H7,
S. muenchen, aerobic mesophiles, and yeasts and molds on apples treated with cleaners and water (control) were determined. Compared to washing with water, treatment with cleaners removed or killed up to 2.86, 3.11, 2.48, and 0.73 log
10 cfu of
E. coli O157:H7,
S. muenchen, aerobic mesophiles, and yeasts and molds per apple, respectively. There were differences in the effectiveness of cleaners in removing pathogens, but pH (2.0 and 12.0) and concentration (1% and 5%) of cleaner, and time of exposure (0.5–2 min) were not correlated with magnitude of reduction in population. The use of some types of cleaners commercially formulated for apples may contribute significantly in attaining target 5-log
10 reductions of pathogens on the fruit intended for unpasteurized juice production or the fresh produce market.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/S0168-1605(01)00716-4</identifier><identifier>PMID: 11929170</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Apple cleaners ; Apples ; Biological and medical sciences ; Colony Count, Microbial ; Disinfectants - pharmacology ; Disinfection - methods ; Escherichia coli ; Escherichia coli O157 - drug effects ; Escherichia coli O157 - growth & development ; Escherichia coli O157:H7 ; Fluorescent Dyes ; Food industries ; Food Microbiology ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Hydrogen-Ion Concentration ; Malus - microbiology ; Malus domestica ; Salmonella ; Salmonella - drug effects ; Salmonella - growth & development ; Salmonella muenchen ; Time Factors ; Treatment Outcome</subject><ispartof>International journal of food microbiology, 2002-03, Vol.74 (1), p.47-55</ispartof><rights>2002 Elsevier Science B.V.</rights><rights>2002 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c422t-b88214be78c765d26b20d67eb015e5b3a519f7104cdf6c84ff4c7a408c1347153</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/S0168-1605(01)00716-4$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=13535059$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/11929170$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kenney, Stephen J</creatorcontrib><creatorcontrib>Beuchat, Larry R</creatorcontrib><title>Comparison of aqueous commercial cleaners for effectiveness in removing Escherichia coli O157:H7 and Salmonella muenchen from the surface of apples</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>Unpasteurized fruit juice and cider have been implicated in outbreaks of
Escherichia coli O157:H7 and
Salmonella infections, yet various processes used to clean and sanitize fruits before producing juice have not been thoroughly studied for their effectiveness in removing pathogens. The objective of this study was to evaluate cleaners used in the apple industry for their efficacy in removing
E. coli O157:H7 and
Salmonella from the surface of apples.
E. coli O157:H7 was transformed with green fluorescent protein plasmid (pGFP). In addition to encoding for the production of GFP, the plasmid also encodes for ampicillin resistance.
S. muenchen was adapted to grow in media containing 50 μg/ml nalidixic acid. The use of ampicillin and nalidixic acid resistant strains enabled enumeration of the pathogen without interference by microflora naturally present on apples. Unwaxed Red Delicious cv. apples were surface inoculated with 8.58 log
10 cfu of
E. coli O157:H7 and 8.11 log
10 cfu of
S. muenchen. Five commercial apple cleaners were applied at concentrations and exposure times recommended by manufacturers. Populations of
E. coli O157:H7,
S. muenchen, aerobic mesophiles, and yeasts and molds on apples treated with cleaners and water (control) were determined. Compared to washing with water, treatment with cleaners removed or killed up to 2.86, 3.11, 2.48, and 0.73 log
10 cfu of
E. coli O157:H7,
S. muenchen, aerobic mesophiles, and yeasts and molds per apple, respectively. There were differences in the effectiveness of cleaners in removing pathogens, but pH (2.0 and 12.0) and concentration (1% and 5%) of cleaner, and time of exposure (0.5–2 min) were not correlated with magnitude of reduction in population. The use of some types of cleaners commercially formulated for apples may contribute significantly in attaining target 5-log
10 reductions of pathogens on the fruit intended for unpasteurized juice production or the fresh produce market.</description><subject>Apple cleaners</subject><subject>Apples</subject><subject>Biological and medical sciences</subject><subject>Colony Count, Microbial</subject><subject>Disinfectants - pharmacology</subject><subject>Disinfection - methods</subject><subject>Escherichia coli</subject><subject>Escherichia coli O157 - drug effects</subject><subject>Escherichia coli O157 - growth & development</subject><subject>Escherichia coli O157:H7</subject><subject>Fluorescent Dyes</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hydrogen-Ion Concentration</subject><subject>Malus - microbiology</subject><subject>Malus domestica</subject><subject>Salmonella</subject><subject>Salmonella - drug effects</subject><subject>Salmonella - growth & development</subject><subject>Salmonella muenchen</subject><subject>Time Factors</subject><subject>Treatment Outcome</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkc1u1DAURiMEokPhEUDegGARuDex40w3CI0KRarURWFtOc41YxTbwZ6MxHPwwnh-RJds7M35fK_PV1UvEd4jYPfhvhx9jR2It4DvACR2NX9UrbCX67rlHTyuVv-Qi-pZzj8BQLQtPK0uENfNGiWsqj-b6GedXI6BRcv0r4XikpmJ3lMyTk_MTKQDpcxsTIysJbNzewqUM3OBJfJx78IPdp3NlpIzW6dLenLsDoW8upFMh5Hd68nHQNOkmV8oFDIwm6Jnuy2xvCSrDR3Hz_NE-Xn1xOop04vzfVl9_3z9bXNT3959-br5dFsb3jS7euj7BvlAsjeyE2PTDQ2MnaQBUJAYWi1wbSUCN6PtTM-t5UZqDr3BlksU7WX15vTunGL5d94p77I5bBkOEhT2LfQNYAHFCTQp5pzIqjk5r9NvhaAObahjG-qgWgGqYxuKl9yr84Bl8DQ-pM76C_D6DOhs9GSTDsblB64VrQCxLtzHE0dFx95RUtm44pFGl0ofaozuP6v8Bfypp9E</recordid><startdate>20020325</startdate><enddate>20020325</enddate><creator>Kenney, Stephen J</creator><creator>Beuchat, Larry R</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20020325</creationdate><title>Comparison of aqueous commercial cleaners for effectiveness in removing Escherichia coli O157:H7 and Salmonella muenchen from the surface of apples</title><author>Kenney, Stephen J ; Beuchat, Larry R</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c422t-b88214be78c765d26b20d67eb015e5b3a519f7104cdf6c84ff4c7a408c1347153</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>Apple cleaners</topic><topic>Apples</topic><topic>Biological and medical sciences</topic><topic>Colony Count, Microbial</topic><topic>Disinfectants - pharmacology</topic><topic>Disinfection - methods</topic><topic>Escherichia coli</topic><topic>Escherichia coli O157 - drug effects</topic><topic>Escherichia coli O157 - growth & development</topic><topic>Escherichia coli O157:H7</topic><topic>Fluorescent Dyes</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hydrogen-Ion Concentration</topic><topic>Malus - microbiology</topic><topic>Malus domestica</topic><topic>Salmonella</topic><topic>Salmonella - drug effects</topic><topic>Salmonella - growth & development</topic><topic>Salmonella muenchen</topic><topic>Time Factors</topic><topic>Treatment Outcome</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kenney, Stephen J</creatorcontrib><creatorcontrib>Beuchat, Larry R</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kenney, Stephen J</au><au>Beuchat, Larry R</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparison of aqueous commercial cleaners for effectiveness in removing Escherichia coli O157:H7 and Salmonella muenchen from the surface of apples</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2002-03-25</date><risdate>2002</risdate><volume>74</volume><issue>1</issue><spage>47</spage><epage>55</epage><pages>47-55</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><abstract>Unpasteurized fruit juice and cider have been implicated in outbreaks of
Escherichia coli O157:H7 and
Salmonella infections, yet various processes used to clean and sanitize fruits before producing juice have not been thoroughly studied for their effectiveness in removing pathogens. The objective of this study was to evaluate cleaners used in the apple industry for their efficacy in removing
E. coli O157:H7 and
Salmonella from the surface of apples.
E. coli O157:H7 was transformed with green fluorescent protein plasmid (pGFP). In addition to encoding for the production of GFP, the plasmid also encodes for ampicillin resistance.
S. muenchen was adapted to grow in media containing 50 μg/ml nalidixic acid. The use of ampicillin and nalidixic acid resistant strains enabled enumeration of the pathogen without interference by microflora naturally present on apples. Unwaxed Red Delicious cv. apples were surface inoculated with 8.58 log
10 cfu of
E. coli O157:H7 and 8.11 log
10 cfu of
S. muenchen. Five commercial apple cleaners were applied at concentrations and exposure times recommended by manufacturers. Populations of
E. coli O157:H7,
S. muenchen, aerobic mesophiles, and yeasts and molds on apples treated with cleaners and water (control) were determined. Compared to washing with water, treatment with cleaners removed or killed up to 2.86, 3.11, 2.48, and 0.73 log
10 cfu of
E. coli O157:H7,
S. muenchen, aerobic mesophiles, and yeasts and molds per apple, respectively. There were differences in the effectiveness of cleaners in removing pathogens, but pH (2.0 and 12.0) and concentration (1% and 5%) of cleaner, and time of exposure (0.5–2 min) were not correlated with magnitude of reduction in population. The use of some types of cleaners commercially formulated for apples may contribute significantly in attaining target 5-log
10 reductions of pathogens on the fruit intended for unpasteurized juice production or the fresh produce market.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>11929170</pmid><doi>10.1016/S0168-1605(01)00716-4</doi><tpages>9</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0168-1605 |
| ispartof | International journal of food microbiology, 2002-03, Vol.74 (1), p.47-55 |
| issn | 0168-1605 1879-3460 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_18308201 |
| source | MEDLINE; Access via ScienceDirect (Elsevier) |
| subjects | Apple cleaners Apples Biological and medical sciences Colony Count, Microbial Disinfectants - pharmacology Disinfection - methods Escherichia coli Escherichia coli O157 - drug effects Escherichia coli O157 - growth & development Escherichia coli O157:H7 Fluorescent Dyes Food industries Food Microbiology Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration Malus - microbiology Malus domestica Salmonella Salmonella - drug effects Salmonella - growth & development Salmonella muenchen Time Factors Treatment Outcome |
| title | Comparison of aqueous commercial cleaners for effectiveness in removing Escherichia coli O157:H7 and Salmonella muenchen from the surface of apples |
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