A Bisulfate of Soda and Peroxyacetic Acid Solution Reduces Salmonella on Fresh-Cut Spinach
Fresh produce is commonly implicated in foodborne illness outbreaks, including outbreaks of Salmonella infection. Chlorine is commonly added to produce wash water to control pathogen cross-contamination in water and is moderately efficacious because of limitations associated with organic matter and...
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| Veröffentlicht in: | Food protection trends 2021-07, Vol.41 (4), p.409-415 |
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| creator | Unruh, Daniel A. Stull, Katelynn J. Pliakoni, Eleni D. Gragg, Sara E. |
| description | Fresh produce is commonly implicated in foodborne illness outbreaks, including outbreaks of Salmonella infection. Chlorine is commonly added to produce wash water to control pathogen cross-contamination in water and is moderately efficacious because of limitations associated with organic matter and pH requirements. This study was conducted to evaluate a bisulfate of soda-peroxyacetic acid (SP) wash for fresh-cut spinach inoculated with Salmonella at > 6 log CFU/g. An unwashed control was compared with produce washed with gentle agitation in SP (80 ppm of peroxyacetic acid plus 0.5% [w/v] bisulfate of soda), chlorine (150 ppm, pH 7.0), or tap water. Spinach was stored in microperforated retail display bags at 7°C, and Salmonella levels were enumerated on days 0, 1, 3, 5, and 10 on xylose lysine tergitol-4 agar plus a tryptic soy agar overlay. SP was the most effective wash, reducing Salmonella by 1.8 log CFU/g (P < 0.05) in comparison with the control. Washing with SP significantly reduced Salmonella populations on fresh-cut spinach and may serve as an effective alternative to chlorine washes. |
| doi_str_mv | 10.4315/1541-9576-41.4.409 |
| format | Magazinearticle |
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Chlorine is commonly added to produce wash water to control pathogen cross-contamination in water and is moderately efficacious because of limitations associated with organic matter and pH requirements. This study was conducted to evaluate a bisulfate of soda-peroxyacetic acid (SP) wash for fresh-cut spinach inoculated with Salmonella at > 6 log CFU/g. An unwashed control was compared with produce washed with gentle agitation in SP (80 ppm of peroxyacetic acid plus 0.5% [w/v] bisulfate of soda), chlorine (150 ppm, pH 7.0), or tap water. Spinach was stored in microperforated retail display bags at 7°C, and Salmonella levels were enumerated on days 0, 1, 3, 5, and 10 on xylose lysine tergitol-4 agar plus a tryptic soy agar overlay. SP was the most effective wash, reducing Salmonella by 1.8 log CFU/g (P < 0.05) in comparison with the control. 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Chlorine is commonly added to produce wash water to control pathogen cross-contamination in water and is moderately efficacious because of limitations associated with organic matter and pH requirements. This study was conducted to evaluate a bisulfate of soda-peroxyacetic acid (SP) wash for fresh-cut spinach inoculated with Salmonella at > 6 log CFU/g. An unwashed control was compared with produce washed with gentle agitation in SP (80 ppm of peroxyacetic acid plus 0.5% [w/v] bisulfate of soda), chlorine (150 ppm, pH 7.0), or tap water. Spinach was stored in microperforated retail display bags at 7°C, and Salmonella levels were enumerated on days 0, 1, 3, 5, and 10 on xylose lysine tergitol-4 agar plus a tryptic soy agar overlay. SP was the most effective wash, reducing Salmonella by 1.8 log CFU/g (P < 0.05) in comparison with the control. 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| subjects | Acids Chlorine Contamination Drinking water Food safety Foodborne diseases Illnesses Lysine Microorganisms Organic matter Outbreaks Pathogens Peracetic acid pH effects Pollution control Salmonella Spinach Vegetables Wash water Water pollution |
| title | A Bisulfate of Soda and Peroxyacetic Acid Solution Reduces Salmonella on Fresh-Cut Spinach |
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