Evaluation of the Effectiveness of Aeration and Chlorination during Washing to Reduce O157:H7, , and on Cucumbers and Bell Peppers.

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.