Simulation of contamination and elimination of Escherichia coli, Listeria monocytogenes, and Murine norovirus 1 (MNV-1) from the washing process when handling of potatoes

Root vegetables, which are in close contact with soil, are particularly vulnerable to soil contamination or decay as they can be contaminated from multiple sources, including primary production and processing. This study investigated effective washing conditions to reduce the microbial contamination...

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Veröffentlicht in:International journal of food microbiology 2023-07, Vol.397, p.110221-110221, Article 110221
Hauptverfasser: Kwon, Hyojin, Wang, Zhaoqi, Gu, Hyelim, Hwang, Sumin, Hwang, Youngmin, An, Jihoon, Lee, Dong-Un, Jeong, Myeong-In, Choi, Changsun
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Sprache:eng
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Zusammenfassung:Root vegetables, which are in close contact with soil, are particularly vulnerable to soil contamination or decay as they can be contaminated from multiple sources, including primary production and processing. This study investigated effective washing conditions to reduce the microbial contamination of potatoes by using soaking and shaking in the washing process. The reduction of Escherichia coli, Listeria monocytogenes, and Murine norovirus 1 (MNV-1) in four washing processes (soaking only, shaking only, combined soaking-shaking I, and combined soaking-shaking I-shaking II) were compared. The numbers of E. coli and L. monocytogenes decreased by 0.55 and 0.49 log CFU/g after shaking only, 1.96 and 1.80 log CFU/g after soaking, 2.07 and 1.67 log CFU/g after soaking-shaking I, and 2.42 and 1.90 log CFU/g after soaking-shaking I-shaking II, respectively. The combined process reduced the microbial contamination more efficiently than shaking only. The reduction of E. coli in the washing process was higher than that of L. monocytogenes by approximately 0.5 logs. MNV-1 showed a reduction in the soaking and shaking steps by 1.34 and 1.98 log GC/100 g, with no significant reduction observed after the combination process. A combined process of soaking-shaking I-shaking II was effective to eliminate E. coli, L. monocytogenes, and MNV-1 from potatoes during the handling and washing process. •Combined soaking-shaking I-shaking II treatment reduced E. coli by 2.42 log CFU/g.•L. monocytogenes was reduced by 1.90 log CFU/g during soaking-shaking I-shaking II.•Murine norovirus 1 (MNV-1) was reduced by 1.98 log GC/100 g by shaking only.•Washing processes, including shaking, were effective at eliminating all pathogens.•Washing water contamination levels after the wash process were >3 logs.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2023.110221