Comparison of multiple chemical sanitizers for reducing Salmonella and Escherichia coli O157:H7 on spinach (Spinacia oleracea) leaves

Autor:	Steven C. Ricke, Corliss A. O'Bryan, Alejandro Castillo, Jack A. Neal, Mayra Márquez-González, Elisa Cabrera-Diaz, Philip G. Crandall, Lisa M. Lucia
Rok vydání:	2012
Předmět:	Calcium hypochlorite Spinacia Salmonella Inoculation food and beverages Biology medicine.disease_cause biology.organism_classification Lactic acid Microbiology chemistry.chemical_compound chemistry medicine Spinach Effective treatment Food science Escherichia coli Food Science
Zdroj:	Food Research International. 45:1123-1128
ISSN:	0963-9969
DOI:	10.1016/j.foodres.2011.04.011
Popis:	Effectiveness of multiple chemical sanitizers on the reduction of Salmonella spp. and Escherichia coli O157:H7 on spinach was compared. Fresh spinach (Spinacia oleracea) was inoculated with a bacterial suspension containing multiple strains of rifampin-resistant Salmonella and E. coli O157:H7. Inoculated spinach leaves were treated with a water wash or water wash followed by 2% L -lactic acid at 55 °C, peroxyacetic acid (80 mg/L), calcium hypochlorite (200 mg/L), ozonated water (mg/L) or ClO2 gas (1.2 or 2.1 mg/L). The l -lactic acid produced a 2.7 log CFU/g reduction for E. coli O157:H7 and a 2.3 log CFU/g reduction for Salmonella, statistically significant compared to water wash alone (P l -lactic acid at 55 °C may be an effective treatment for reducing pathogens on spinach leaves.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8fff229174f7819c61270b3fab347fca https://doi.org/10.1016/j.foodres.2011.04.011 Zobrazit plný text záznamu Full Text from ScienceDirect