Efficacy of Detergents and Fresh Produce Disinfectants against Microorganisms Associated with Mixed Raw Vegetables
Efficacy of commercial detergent and disinfectants to eliminate microorganisms associated with fresh vegetables eaten raw in Iran, including radish, parsley, basil, coriander (cilantro), Allium porrum (leek), and peppermint were studied. The raw vegetables were subjected to a triple wash treatment o...
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| Veröffentlicht in: | Journal of food protection 2009-07, Vol.72 (7), p.1486-1490 |
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| creator | Samadi, Nasrin Abadian, Neda Bakhtiari, Donya Fazeli, Mohammad Reza Jamalifar, Hossein |
| description | Efficacy of commercial detergent and disinfectants to eliminate microorganisms associated with fresh vegetables eaten raw in Iran, including radish, parsley, basil, coriander (cilantro), Allium porrum (leek), and peppermint were studied. The raw vegetables were subjected to a triple wash treatment of washing in tap water for mud removal, washing in water containing a detergent (dishwashing liquid) or disinfectant individually, and rinsing in tap water. The population of total mesophilic microbes on the surface of untreated vegetables ranged from 10(5) to 10(6) CFU/g. Washing in tap water or treatment with detergent (333 ppm for 10 min) or benzalkonium chloride (92 ppm for 15 min) reduced the total microbial count, most probable number (MPN) of coliforms, MPN of fecal coliforms, and MPN of fecal streptococci by about 1.2 to 2.3 log. No significant differences in microbial populations were found on vegetables after decontamination with tap water, detergent, or benzalkonium chloride (P > 0.05). Treatments with peracetic acid (100 ppm for 15 min) and hydrogen peroxide (133 ppm for 30 min) reduced the total mesophilic microbial counts by about 2.8 log. The microbial reductions with calcium hypochlorite (300 ppm for 15 min) and combined hydrogen peroxide and silver ion (133 ppm for 30 min) were significantly higher than those obtained after rinsing in tap water or after detergent or benzalkonium chloride wash (P < 0.05). Pretreatment with detergent slightly enhanced the efficacy of all decontamination treatments, but results were not significantly different from those obtained after individual application of disinfectants. |
| doi_str_mv | 10.4315/0362-028X-72.7.1486 |
| format | Article |
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The raw vegetables were subjected to a triple wash treatment of washing in tap water for mud removal, washing in water containing a detergent (dishwashing liquid) or disinfectant individually, and rinsing in tap water. The population of total mesophilic microbes on the surface of untreated vegetables ranged from 10(5) to 10(6) CFU/g. Washing in tap water or treatment with detergent (333 ppm for 10 min) or benzalkonium chloride (92 ppm for 15 min) reduced the total microbial count, most probable number (MPN) of coliforms, MPN of fecal coliforms, and MPN of fecal streptococci by about 1.2 to 2.3 log. No significant differences in microbial populations were found on vegetables after decontamination with tap water, detergent, or benzalkonium chloride (P > 0.05). Treatments with peracetic acid (100 ppm for 15 min) and hydrogen peroxide (133 ppm for 30 min) reduced the total mesophilic microbial counts by about 2.8 log. The microbial reductions with calcium hypochlorite (300 ppm for 15 min) and combined hydrogen peroxide and silver ion (133 ppm for 30 min) were significantly higher than those obtained after rinsing in tap water or after detergent or benzalkonium chloride wash (P < 0.05). Pretreatment with detergent slightly enhanced the efficacy of all decontamination treatments, but results were not significantly different from those obtained after individual application of disinfectants.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X-72.7.1486</identifier><identifier>PMID: 19681275</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association for Food Protection</publisher><subject>Allium porrum ; antibacterial properties ; Bacteria ; basil ; benzalkonium chloride ; Biological and medical sciences ; Chloride ; cilantro ; coliform bacteria ; Colony Count, Microbial ; Consumer Product Safety ; Coriandrum sativum ; Decontamination ; Detergents ; Detergents - pharmacology ; dishwashing liquid ; Disinfectants ; Disinfectants - pharmacology ; disinfection ; Disinfection & disinfectants ; Disinfection - methods ; Dose-Response Relationship, Drug ; Drinking water ; Escherichia coli ; Fecal coliforms ; Feces ; Food contamination & poisoning ; Food Contamination - analysis ; Food Contamination - prevention & control ; Food Handling - methods ; Food industries ; Food Microbiology ; Food safety ; food surfaces ; Fruit and vegetable industries ; Fruits ; Fundamental and applied biological sciences. Psychology ; Humans ; Hydrogen peroxide ; leeks ; Mentha piperita ; Mentha piperita nothosubsp. piperita ; Microorganisms ; mixing ; Ocimum basilicum ; parsley ; Pathogens ; peracetic acid ; plate count ; probability analysis ; produce ; radishes ; raw vegetables ; sanitizers ; sanitizing ; silver ion ; Statistical analysis ; Streptococcus ; tap water ; Time Factors ; Vegetables ; Vegetables - microbiology ; washing ; Water - pharmacology</subject><ispartof>Journal of food protection, 2009-07, Vol.72 (7), p.1486-1490</ispartof><rights>2009 INIST-CNRS</rights><rights>Copyright International Association for Food Protection Jul 2009</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c461t-45f77f203b422bcaf09a8bf2f6b0b54529b898d88de260a2f5a161a03a7d1e73</citedby><cites>FETCH-LOGICAL-c461t-45f77f203b422bcaf09a8bf2f6b0b54529b898d88de260a2f5a161a03a7d1e73</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21752864$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19681275$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Samadi, Nasrin</creatorcontrib><creatorcontrib>Abadian, Neda</creatorcontrib><creatorcontrib>Bakhtiari, Donya</creatorcontrib><creatorcontrib>Fazeli, Mohammad Reza</creatorcontrib><creatorcontrib>Jamalifar, Hossein</creatorcontrib><title>Efficacy of Detergents and Fresh Produce Disinfectants against Microorganisms Associated with Mixed Raw Vegetables</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>Efficacy of commercial detergent and disinfectants to eliminate microorganisms associated with fresh vegetables eaten raw in Iran, including radish, parsley, basil, coriander (cilantro), Allium porrum (leek), and peppermint were studied. The raw vegetables were subjected to a triple wash treatment of washing in tap water for mud removal, washing in water containing a detergent (dishwashing liquid) or disinfectant individually, and rinsing in tap water. The population of total mesophilic microbes on the surface of untreated vegetables ranged from 10(5) to 10(6) CFU/g. Washing in tap water or treatment with detergent (333 ppm for 10 min) or benzalkonium chloride (92 ppm for 15 min) reduced the total microbial count, most probable number (MPN) of coliforms, MPN of fecal coliforms, and MPN of fecal streptococci by about 1.2 to 2.3 log. No significant differences in microbial populations were found on vegetables after decontamination with tap water, detergent, or benzalkonium chloride (P > 0.05). Treatments with peracetic acid (100 ppm for 15 min) and hydrogen peroxide (133 ppm for 30 min) reduced the total mesophilic microbial counts by about 2.8 log. The microbial reductions with calcium hypochlorite (300 ppm for 15 min) and combined hydrogen peroxide and silver ion (133 ppm for 30 min) were significantly higher than those obtained after rinsing in tap water or after detergent or benzalkonium chloride wash (P < 0.05). Pretreatment with detergent slightly enhanced the efficacy of all decontamination treatments, but results were not significantly different from those obtained after individual application of disinfectants.</description><subject>Allium porrum</subject><subject>antibacterial properties</subject><subject>Bacteria</subject><subject>basil</subject><subject>benzalkonium chloride</subject><subject>Biological and medical sciences</subject><subject>Chloride</subject><subject>cilantro</subject><subject>coliform bacteria</subject><subject>Colony Count, Microbial</subject><subject>Consumer Product Safety</subject><subject>Coriandrum sativum</subject><subject>Decontamination</subject><subject>Detergents</subject><subject>Detergents - pharmacology</subject><subject>dishwashing liquid</subject><subject>Disinfectants</subject><subject>Disinfectants - pharmacology</subject><subject>disinfection</subject><subject>Disinfection & disinfectants</subject><subject>Disinfection - methods</subject><subject>Dose-Response Relationship, Drug</subject><subject>Drinking water</subject><subject>Escherichia coli</subject><subject>Fecal coliforms</subject><subject>Feces</subject><subject>Food contamination & poisoning</subject><subject>Food Contamination - analysis</subject><subject>Food Contamination - prevention & control</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Food safety</subject><subject>food surfaces</subject><subject>Fruit and vegetable industries</subject><subject>Fruits</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>Hydrogen peroxide</subject><subject>leeks</subject><subject>Mentha piperita</subject><subject>Mentha piperita nothosubsp. piperita</subject><subject>Microorganisms</subject><subject>mixing</subject><subject>Ocimum basilicum</subject><subject>parsley</subject><subject>Pathogens</subject><subject>peracetic acid</subject><subject>plate count</subject><subject>probability analysis</subject><subject>produce</subject><subject>radishes</subject><subject>raw vegetables</subject><subject>sanitizers</subject><subject>sanitizing</subject><subject>silver ion</subject><subject>Statistical analysis</subject><subject>Streptococcus</subject><subject>tap water</subject><subject>Time Factors</subject><subject>Vegetables</subject><subject>Vegetables - microbiology</subject><subject>washing</subject><subject>Water - pharmacology</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>BENPR</sourceid><recordid>eNpd0d1rFDEQAPAgij2rf4GgQZA-7ZlMskn2sfRLoaJoFd_CbDbZpuzttskutf-9Oe-o4FMC85thPgh5zdlaCl5_YEJBxcD8qjSs9ZpLo56QFW-krBrW6Kdk9SgOyIucbxhj0IB6Tg54owwHXa9IOgshOnQPdAr01M8-9X6cM8Wxo-fJ52v6NU3d4jw9jTmOwbsZ_8Z7jGOe6efo0jSlHseYN5ke5zy5iLPv6H2cr0v4d_l-w3v60_d-xnbw-SV5FnDI_tX-PSRX52dXJx-ryy8Xn06OLysnFZ8rWQetAzDRSoDWYWANmjZAUC1ra1lD05rGdMZ0HhRDCDVyxZEJ1B33WhySo13Z2zTdLT7PdhOz88OAo5-WbLWUyoCSqsh3_8mbaUlj6c2C4EIIxpuCxA6VeXNOPtjbFDeYHixndnsPu9223W7barDabu9Rst7sSy_txnf_cvYHKOD9HmB2OISEo4v50QHXNRgli3u7cwEni30q5sd3YLz0phSTTIk_bVycrQ</recordid><startdate>20090701</startdate><enddate>20090701</enddate><creator>Samadi, Nasrin</creator><creator>Abadian, Neda</creator><creator>Bakhtiari, Donya</creator><creator>Fazeli, Mohammad Reza</creator><creator>Jamalifar, Hossein</creator><general>International Association for Food Protection</general><general>Elsevier Limited</general><scope>FBQ</scope><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>3V.</scope><scope>7RQ</scope><scope>7WY</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>883</scope><scope>88E</scope><scope>88I</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8FL</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FRNLG</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>K9.</scope><scope>L.-</scope><scope>M0F</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>PATMY</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PYCSY</scope><scope>Q9U</scope><scope>7QL</scope><scope>7QO</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20090701</creationdate><title>Efficacy of Detergents and Fresh Produce Disinfectants against Microorganisms Associated with Mixed Raw Vegetables</title><author>Samadi, Nasrin ; Abadian, Neda ; Bakhtiari, Donya ; Fazeli, Mohammad Reza ; Jamalifar, Hossein</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c461t-45f77f203b422bcaf09a8bf2f6b0b54529b898d88de260a2f5a161a03a7d1e73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Allium porrum</topic><topic>antibacterial properties</topic><topic>Bacteria</topic><topic>basil</topic><topic>benzalkonium chloride</topic><topic>Biological and medical sciences</topic><topic>Chloride</topic><topic>cilantro</topic><topic>coliform bacteria</topic><topic>Colony Count, Microbial</topic><topic>Consumer Product Safety</topic><topic>Coriandrum sativum</topic><topic>Decontamination</topic><topic>Detergents</topic><topic>Detergents - pharmacology</topic><topic>dishwashing liquid</topic><topic>Disinfectants</topic><topic>Disinfectants - pharmacology</topic><topic>disinfection</topic><topic>Disinfection & disinfectants</topic><topic>Disinfection - methods</topic><topic>Dose-Response Relationship, Drug</topic><topic>Drinking water</topic><topic>Escherichia coli</topic><topic>Fecal coliforms</topic><topic>Feces</topic><topic>Food contamination & poisoning</topic><topic>Food Contamination - analysis</topic><topic>Food Contamination - prevention & control</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Food safety</topic><topic>food surfaces</topic><topic>Fruit and vegetable industries</topic><topic>Fruits</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humans</topic><topic>Hydrogen peroxide</topic><topic>leeks</topic><topic>Mentha piperita</topic><topic>Mentha piperita nothosubsp. piperita</topic><topic>Microorganisms</topic><topic>mixing</topic><topic>Ocimum basilicum</topic><topic>parsley</topic><topic>Pathogens</topic><topic>peracetic acid</topic><topic>plate count</topic><topic>probability analysis</topic><topic>produce</topic><topic>radishes</topic><topic>raw vegetables</topic><topic>sanitizers</topic><topic>sanitizing</topic><topic>silver ion</topic><topic>Statistical analysis</topic><topic>Streptococcus</topic><topic>tap water</topic><topic>Time Factors</topic><topic>Vegetables</topic><topic>Vegetables - microbiology</topic><topic>washing</topic><topic>Water - pharmacology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Samadi, Nasrin</creatorcontrib><creatorcontrib>Abadian, Neda</creatorcontrib><creatorcontrib>Bakhtiari, 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Hossein</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Efficacy of Detergents and Fresh Produce Disinfectants against Microorganisms Associated with Mixed Raw Vegetables</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>2009-07-01</date><risdate>2009</risdate><volume>72</volume><issue>7</issue><spage>1486</spage><epage>1490</epage><pages>1486-1490</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>Efficacy of commercial detergent and disinfectants to eliminate microorganisms associated with fresh vegetables eaten raw in Iran, including radish, parsley, basil, coriander (cilantro), Allium porrum (leek), and peppermint were studied. The raw vegetables were subjected to a triple wash treatment of washing in tap water for mud removal, washing in water containing a detergent (dishwashing liquid) or disinfectant individually, and rinsing in tap water. The population of total mesophilic microbes on the surface of untreated vegetables ranged from 10(5) to 10(6) CFU/g. Washing in tap water or treatment with detergent (333 ppm for 10 min) or benzalkonium chloride (92 ppm for 15 min) reduced the total microbial count, most probable number (MPN) of coliforms, MPN of fecal coliforms, and MPN of fecal streptococci by about 1.2 to 2.3 log. No significant differences in microbial populations were found on vegetables after decontamination with tap water, detergent, or benzalkonium chloride (P > 0.05). Treatments with peracetic acid (100 ppm for 15 min) and hydrogen peroxide (133 ppm for 30 min) reduced the total mesophilic microbial counts by about 2.8 log. The microbial reductions with calcium hypochlorite (300 ppm for 15 min) and combined hydrogen peroxide and silver ion (133 ppm for 30 min) were significantly higher than those obtained after rinsing in tap water or after detergent or benzalkonium chloride wash (P < 0.05). Pretreatment with detergent slightly enhanced the efficacy of all decontamination treatments, but results were not significantly different from those obtained after individual application of disinfectants.</abstract><cop>Des Moines, IA</cop><pub>International Association for Food Protection</pub><pmid>19681275</pmid><doi>10.4315/0362-028X-72.7.1486</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food protection, 2009-07, Vol.72 (7), p.1486-1490 |
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| subjects | Allium porrum antibacterial properties Bacteria basil benzalkonium chloride Biological and medical sciences Chloride cilantro coliform bacteria Colony Count, Microbial Consumer Product Safety Coriandrum sativum Decontamination Detergents Detergents - pharmacology dishwashing liquid Disinfectants Disinfectants - pharmacology disinfection Disinfection & disinfectants Disinfection - methods Dose-Response Relationship, Drug Drinking water Escherichia coli Fecal coliforms Feces Food contamination & poisoning Food Contamination - analysis Food Contamination - prevention & control Food Handling - methods Food industries Food Microbiology Food safety food surfaces Fruit and vegetable industries Fruits Fundamental and applied biological sciences. Psychology Humans Hydrogen peroxide leeks Mentha piperita Mentha piperita nothosubsp. piperita Microorganisms mixing Ocimum basilicum parsley Pathogens peracetic acid plate count probability analysis produce radishes raw vegetables sanitizers sanitizing silver ion Statistical analysis Streptococcus tap water Time Factors Vegetables Vegetables - microbiology washing Water - pharmacology |
| title | Efficacy of Detergents and Fresh Produce Disinfectants against Microorganisms Associated with Mixed Raw Vegetables |
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