Benitez Julysa A, Aryal Jyoti, Lituma Ivannova, Moreira Juan, Adhikari Achyut
School of Nutrition and Food Sciences, Louisiana State University AgCenter, 261 Knapp Hall, Baton Rouge, LA 70803, USA.
Foods. 2023 Dec 31;13(1):146. doi: 10.3390/foods13010146.
The attachment strength of bacteria to surfaces can affect the efficacy of sanitizers during washing. This study aimed to determine the effectiveness of chlorination and aeration in the removal of pathogens from the surface of produce. Cucumbers and bell peppers were inoculated with , O157:H7, or ; afterwards, the produce was washed with or without chlorinated water (100 ppm) for 3 min in combination with or without aeration. Cucumbers washed with chlorinated water, with or without aeration, presented significant reductions of (3.65 log CFU/cm and 1.13 log CFU/cm, respectively) ( < 0.05). Similarly, bell peppers washed in chlorinated water with aeration (1.91 log CFU/g) and without aeration (2.49 log CFU/g) presented significant reductions of . A significant reduction of was observed on bell peppers washed with non-chlorinated water with aeration (2.49 log CFU/g) ( < 0.05). Non-chlorinated water was also effective in significantly reducing the level of ( < 0.05) on cucumbers and bell peppers. Washing with chlorinated water with aeration reduced levels from 4.45 log CFU/cm on cucumbers to below the detectable limit (0.16 log CFU/cm). The highest reduction of from bell peppers occurred after washing with chlorinated water with aeration (2.48 log CFU/g). O157:H7, , and levels present in non-chlorinated water after washing contaminated produce with or without aeration were significantly greater than those in chlorinated water ( < 0.05). After treatment, the population levels of all pathogens in chlorinated water with or without aeration were below the detectable limit for bell peppers (<1.10 log CFU/mL) and cucumbers (<1.20 log CFU/mL). Using chlorine in combination with forced aeration during washing minimizes cross-contamination of bacterial pathogens.
细菌在表面的附着强度会影响清洗过程中消毒剂的效果。本研究旨在确定氯化和曝气对去除农产品表面病原体的有效性。黄瓜和甜椒接种了 、O157:H7 或 ；之后，农产品在有或没有曝气的情况下，用或不用含氯水（100 ppm）清洗3分钟。用含氯水清洗的黄瓜，无论有无曝气， 数量均显著减少（分别为3.65 log CFU/cm 和1.13 log CFU/cm）（P<0.05）。同样，经曝气（1.91 log CFU/g）和未经曝气（2.49 log CFU/g）的含氯水清洗的甜椒， 数量也显著减少。在用曝气的非含氯水清洗的甜椒上观察到 数量显著减少（2.49 log CFU/g）（P<0.05）。非含氯水在显著降低黄瓜和甜椒上的 水平方面也很有效（P<0.05）。用曝气的含氯水清洗使黄瓜上的 水平从4.45 log CFU/cm降至检测限以下（0.16 log CFU/cm）。用曝气的含氯水清洗后，甜椒上的 减少幅度最大（2.48 log CFU/g）。在有或没有曝气的情况下，用污染农产品清洗后的非含氯水中的O157:H7、 和 水平显著高于含氯水中的水平（P<0.05）。处理后，有或没有曝气的含氯水中所有病原体的数量水平均低于甜椒（<1.10 log CFU/mL）和黄瓜（<1.20 log CFU/mL）的检测限。在清洗过程中使用氯并结合强制曝气可最大限度地减少细菌病原体的交叉污染。
