ARC Training Centre for Food Safety in the Fresh Produce Industry, School of Life and Environmental Sciences, Sydney Institute of Agriculture, Faculty of Science, The University of Sydney, NSW, 2006, Australia.
ARC Training Centre for Food Safety in the Fresh Produce Industry, School of Life and Environmental Sciences, Sydney Institute of Agriculture, Faculty of Science, The University of Sydney, NSW, 2006, Australia.
Food Microbiol. 2021 Oct;99:103797. doi: 10.1016/j.fm.2021.103797. Epub 2021 Apr 2.
Postharvest treatments with sanitizers and fungicides are applied to increase the quality, safety and shelf life of fresh produce including cantaloupes (also known as rockmelons). The primary role of sanitizers during cantaloupe washing is to prevent cross contamination of potentially pathogenic bacteria in washwater. Postharvest fungicide sprays or dips are employed to inhibit spoilage-causing fungi. While assessing the compatibility of these antimicrobials based on the measurement of active ingredients levels provides some indication of antimicrobial capacity, there is limited data on whether the interaction between these chemicals in wash water modifies their overall efficacy against relevant microorganisms. The aim of this research was to determine how chlorine- and peroxyacetic acid-based sanitizers interact with commercial guazatine- and imazalil-based fungicide formulations used on cantaloupes, and whether mixing these augments or suppresses anti-microbial activity against relevant human pathogens and spoilage fungi in wash water. The results were unpredictable: while most combinations were antimicrobial, the chlorine-based sanitizer when mixed with the guazatine-based fungicide had significantly reduced efficacy against pathogenic Salmonella spp. (~2.7 log) and the fungal spoilage organisms, Trichothecium roseum and Rhizopus stolonifera. Mixing the chlorine-based sanitizer with an imazalil-based fungicide produced a range of outcomes with antagonistic, indifferent and synergistic interactions observed for the fungal species tested. The peroxyacetic acid-based sanitizer led to indifferent interactions with the guazatine-based fungicide, while antagonism and synergy were observed when mixed with the imazalil-based fungicide. This study demonstrates that mixing postharvest agrichemicals used in the cantaloupe industry may increase the risk of microbial contamination and thereby potentially compromise food safety and quality.
采后处理使用消毒剂和杀菌剂可以提高包括哈密瓜（也称为甜瓜）在内的新鲜农产品的质量、安全性和货架期。在哈密瓜清洗过程中，消毒剂的主要作用是防止洗涤水中潜在致病细菌的交叉污染。采后杀菌剂喷雾或浸泡用于抑制导致腐烂的真菌。虽然根据活性成分水平的测量评估这些抗菌剂的相容性提供了抗菌能力的一些指示，但关于这些化学物质在洗涤水中的相互作用是否会改变其对相关微生物的整体功效的数据有限。本研究旨在确定基于氯和过氧乙酸的消毒剂与用于哈密瓜的商业戊二醛和抑霉唑基杀菌剂配方如何相互作用，以及混合这些消毒剂是否会增强或抑制洗涤水中对抗相关人类病原体和腐败真菌的抗菌活性。结果出人意料：虽然大多数组合具有抗菌作用，但当氯基消毒剂与戊二醛基杀菌剂混合时，对致病性沙门氏菌（~2.7 log）和真菌腐败生物桃赤霉和茎点霉的功效显著降低。将氯基消毒剂与抑霉唑基杀菌剂混合产生了一系列结果，对测试的真菌物种观察到拮抗、不相关和协同作用。过氧乙酸基消毒剂与戊二醛基杀菌剂产生不相关的相互作用，而与抑霉唑基杀菌剂混合时则观察到拮抗和协同作用。本研究表明，混合用于哈密瓜产业的采后农用化学品可能会增加微生物污染的风险，从而可能危及食品安全和质量。
