School of Food Science, Washington State University, Pullman, WA, 99164, USA.
School of Food Science, Washington State University, Pullman, WA, 99164, USA; School of Public Administration, Shanghai Open University, Shanghai, 200433, PR China.
Food Microbiol. 2020 Dec;92:103590. doi: 10.1016/j.fm.2020.103590. Epub 2020 Jul 8.
Peroxyacetic acid (PAA) is a commonly used antimicrobial in apple spray bar interventions during post-harvest packing. However, limited information is available about its efficacy against foodborne pathogens on fresh apples under commercial packing conditions. In this study, the practical efficacies of PAA against Listeria monocytogenes on fresh apples during spray bar operation at ambient and elevated temperature were validated in three commercial packing facilities using Enterococcus faecium NRRL B-2354 as a surrogate strain. Apples were inoculated with E. faecium at ~6.5 Log CFU/apple and subjected to PAA spray bar interventions per commercial packing line practice. At each temperature and contact time intervention combination, 20-24 inoculated apples were processed together with 72-80 non-inoculated apples. Applying 80 ppm PAA at ambient temperature (17-21 °C) achieved a similar log reduction (P > 0.05) of E. faecium on Granny Smith apples (GSA) in three apple packing facilities, which caused 1.12-1.23 and 1.18-1.32 Log CFU/apple reductions of E. faecium on GSA for 30-sec and 60-sec intervention, respectively. Increasing the temperature of the PAA solution to 43-45 °C enhanced its bactericidal effect against E. faecium, causing 1.45, 1.86 and 2.19 Log CFU/apple reductions in three packing facilities for a 30-sec contact, and 1.50, 2.24, and 2.29 Log CFU/apple reductions for a 60-sec contact, respectively. Similar efficacies (P > 0.05) of PAA at both ambient and elevated temperature were also observed on Fuji apples. Spraying PAA on apples at ambient or elevated temperature reduced the level of E. faecium cross-contamination from inoculated apples to non-inoculated apples but could not eliminate cross-contamination. Data from this study provides valuable technical information and a reference point for the apple industry in controlling L. monocytogenes and verifying the effectiveness of their practices.
过氧乙酸(PAA)是采后包装过程中苹果喷雾杆干预中常用的一种抗菌剂。然而,关于其在商业包装条件下对新鲜苹果上食源性病原体的功效的信息有限。在这项研究中,在三个商业包装设施中,使用粪肠球菌 NRRL B-2354 作为替代菌株,验证了 PAA 在环境和升高温度下对新鲜苹果上单核细胞增生李斯特菌的实际功效喷雾杆操作。将粪肠球菌接种在苹果上,使其达到~6.5 Log CFU/apple,然后按照商业包装线的实践进行 PAA 喷雾杆干预。在每个温度和接触时间干预组合下,将 20-24 个接种苹果与 72-80 个非接种苹果一起加工。在环境温度(17-21°C)下应用 80 ppm PAA 可实现三个苹果包装设施中对青苹果(GSA)上粪肠球菌相似的对数减少(P>0.05),分别导致 30 秒和 60 秒干预时 GSA 上粪肠球菌减少 1.12-1.23 和 1.18-1.32 Log CFU/apple。将 PAA 溶液的温度升高至 43-45°C 可增强其对粪肠球菌的杀菌作用,在三个包装设施中分别导致 30 秒接触时减少 1.45、1.86 和 2.19 Log CFU/apple,以及 60 秒接触时减少 1.50、2.24 和 2.29 Log CFU/apple。在富士苹果上也观察到 PAA 在环境和升高温度下具有相似的功效(P>0.05)。在环境或升高温度下向苹果喷洒 PAA 可降低从接种苹果到非接种苹果的粪肠球菌交叉污染水平,但不能消除交叉污染。本研究的数据为苹果产业控制单核细胞增生李斯特菌提供了有价值的技术信息和参考点,并验证了其实践的有效性。