1,872
Views
7
CrossRef citations to date
0
Altmetric
Research Article

Surface Decontamination of Fresh, Whole Peaches (Prunus persica) Using Sodium Hypochlorite or Acidified Electrolyzed Water Solutions

, , & ORCID Icon

References

  • Abadias, M., J. Usall, M. Anguera, C. Solsona, and I. Viñas. 2008. Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments. Int. J. Food Microbiol. 123(1–2):121–129.
  • Al-Haq, M.I., J. Sugiyama, and S. Isobe. 2005. Applications of electrolyzed water in agriculture and food industries. Food Sci. Technol. Res. 11(2):135–150.
  • Bae, D., K.S. Seo, T. Zhang, and C. Wang. 2013. Characterization of a potential Listeria monocytogenes virulence factor associated with attachment to fresh produce. Appl. Environ. Microbiol. 79(22):6855–6861.
  • Beauchat, L.R. 1996. Pathogenic microorganisms associated with fresh produce. J. Food Prot. 59:204–216.
  • Beauchat, L.R. 2002. Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables. Microbes Infect. 4(4):413–423.
  • Bell, C., and A. Kyriakides. 2005. Listeria: A practical approach to the organism and its control in foods. 2nd ed. Blackwell Publishing, Ltd, Oxford, UK.
  • Beuchat, L.R. 1998. Surface decontamination of fruits and vegetables eat raw: A review. World Health Organization, Geneva. 25 Mar 2020. http://apps.who.int/iris/bitstream/10665/64435/1/WHO_FSF_FOS_98.2.pdf.
  • Beuchat, L.R. 1999. Survival of Enterohemorrhagic Escherichia coli O157: H7in bovine feces applied to lettuce and the effectiveness of chlorinated water as a disinfectant. J. Food Prot. 62(8):845–849.
  • Carr, C.R., III. 2016. Personal communication: Peach Hydrocooling. Titan Farms, Ridge Springs, SC. http://www.titanfarms.com/about-us.aspx.
  • Centers for Disease Control and Prevention. (2012). The safe water system. 20 Mar 2020. http://www.cdc.gov/safewater/effectiveness-on-pathogens.html
  • Centers for Disease Control and Prevention. (2018). Estimates of foodborne illness in the United States. National Center for Emerging and Zoonotic Infectious Diseases (NCEZID), Division of Foodborne, Waterborne, and Environmental Diseases. 25 Mar 2020. https://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html
  • Chang, S.L. 1944. Destruction of micro-organisms. J. Am. Water Works Assoc. 36:1192–1207.
  • Duvenage, S., and L. Korsten. 2017. Assessment of foodborne pathogen presence in the peach supply chain and its potential risk to the end consumer. Food Control 78:374–382.
  • Fair, G.M., J.C. Morris, and S.L. Chang. 1947. The dynamics of water chlorination. J. N. Engl. Water Works Assoc. 61:285–301.
  • Fernández, V., M. Khayet, P. Montero-Prado, J.A. Heredia-Guerrero, G. Liakopoulos, G. Karabourniotis, V. Del Rio, E. Domínguez, I. Tacchini, C. Nerín, et al. 2011. New insights into the properties of pubescent surfaces: Peach fruit as a model. Plant Physiol. 156:2098–2108.
  • Gill, A.O., P. Delaquis, P. Russo, and R.A. Holley. 2002. Evaluation of antilisterial action of cilantro oil on vacuum packed ham. Int. J. Food Microbiol. 73(1):83–92.
  • Graca, A., M. Abadias, M. Salazar, and C. Nunes. 2011. The use of electrolyzed water as a disinfectant for minimally processed apples. Postharvest Biol. Technol. 61:172–177.
  • Green, D.E., and P.K. Stumpf. 1946. The mode of action of chlorine. J. Am. Water Works Assn. 38(11):1301–1305.
  • Hao, J., H. Li, Y. Wan, and H. Liu. 2005. Combined effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) on the microbial reduction of fresh-cut cilantro. Food Control 50:699–704.
  • Hitchins, A.D., K. Jinneman, and Y. Chen. (2017). Detection and enumeration of Listeria monocytogenes in food. Chapter 10: Bacteriological Analytical Methods. 28 Feb 2020. http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm071400.html
  • Hoffman, S., B. Macullock, and M. Batz. (2015). Economic burden of major foodborne illnesses acquired in the U.S. USDA, Economic Research Service Bulletin No. 140. 25 Mar 2020. https://www.ers.usda.gov/webdocs/publications/43984/52807_eib140.pdf
  • Hricova, D., R. Stephan, and C. Zweifel. 2008. Electrolyzed water and its application in the food industry. J. Food Prot. 71:1934–1947.
  • Jackson, B.R., M. Salter, C. Tarr, A. Conrad, E. Harvey, L. Steinbock, A. Saupe, A. Sorenson, L. Katz, S. Stroika, et al. 2015. Notes from the Field: Listeriosis association with stone fruit – United States, 2014. MMWR Surveill. Summ. 64(10):282–283.
  • Kim, C., C.Y. Hung, and R. Brackett. 2000. Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens. Int. J. Food Microbiol. 61(2–3):199–207.
  • Kim, S.A., O.M. Kim, and M.S. Rhee. 2012. Changes in microbial contamination levels and prevalence of foodborne pathogens in alfalfa (Medicago sativa) and rapeseed (Brassica napus) during sprout production in manufacturing plants. Lett. Appl. Microbiol. 56(1):30–36.
  • Knox, W.E., P.K. Stumpf, and D.E. Green. 1948. The inhibition of sulfhydryl enzymes as the basis of the bactericidal action of chlorine. J. Bacteriol. 55(4):451–458.
  • Koseki, S., and K. Itoh. 2001. Prediction of microbial growth in fresh-cut vegetables treated with acidic electrolyzed water during storage under various temperature conditions. J. Food Prot. 64(12):1935–1942.
  • Koseki, S., K. Yoshida, Y. Kamitani, and K. Itoh. 2004. Efficacy of acidic electrolyzed water for microbial decontamination of cucumbers and strawberries. J. Food Prot. 67:1247–1251.
  • Lee, N.Y., N.H. Kim, I.S. Jang, S.H. Jang, S.H. Lee, I.G. Hwang, and M.S. Rhee. 2014. Decontamination efficacy of neutral electrolyzed water to eliminate indigenous flora on a large-scale or cabbage and carrot both in the laboratory and on a real processing line. Food Res. Int. 64:234–240.
  • Lin, B.W., and R.M. Morrison. (2016). A closer look at declining fruit and vegetable consumption using linked data sources. 21 Mar 2020. https://www.ers.usda.gov/amber-waves/2016/july/a-closer-look-at-declining-fruit-and-vegetable-consumption-using-linked-data-sources/Access
  • Machado, I., A. Meireles, R. Fulgencio, F. Mergulhao, M. Simoes, and L. Melo. 2016. Disinfection with neutral electrolyzed oxidizing water to reduce microbial load and to prevent biofilm regrowth in the processing of fresh-cut vegetables. Food Bioprod. Process. 98:333–340.
  • Marks, H.C., and F.B. Strandskov. 1950. Halogens and their mode of action. Ann. N. Y. Acad. Sci. 53(1):163–171.
  • Marriott, N.G., and R.B. Gravani. 2006. Principles of Food Sanitation. Fifth ed. Springer Science + Business Media, Inc, New York. USA.
  • Murray, K., F. Wu, J. Shi, S.J. Xue, and K. Warriner. 2017. Challenges in the microbiological food safety of fresh produce: Limitations of post-harvest washing and the need for alternative interventions. Food Qual. Saf. 1(4):289–301.
  • Natvig, E.E., S.C. Ingham, B.H. Ingham, L.R. Cooperband, and T.R. Roper. 2002. Salmonella enterica serovar Typhimurium and Escherichia coli contamination of root and leaf vegetables grown in soils with incorporated bovine manure. Appl. Environ. Microbiol. 68(6):2737–2744.
  • Northcutt, J.K., D.P. Smith, K.D. Ingram, A. Hinton Jr, and M.T. Musgrove. 2007. Recovery of bacteria from broiler carcasses after spray washing with acidified electrolyzed water or sodium hypochlorite solutions. Poult. Sci. 86:2239–2244.
  • Painter, J.A., R.M. Hoekstra, T. Ayers, R.V. Tauxe, C.R. Braden, F.J. Angulo, and P.M. Griffin. 2013. Attribution of foodborne illnesses, hospitalizations, and death to food commodities by using outbreak data, United States, 1998–2008. Emerging Infect. Dis. 19(3):407–415.
  • Pao, S., and C.L. Davis. 1999. Enhancing microbiological safety of fresh orange juice by fruit immersion in hot water and chemical sanitizers. J. Food Prot. 62:756–760.
  • Park, C.M., Y.C. Hung, M.P. Doyle, G.O. Ezeike, and C. Kim. 2001. Pathogen reduction and quality of lettuce treated with electrolyzed oxidizing and acidified chlorinated water. J. Food Sci. 66:1368–1372.
  • Park, E.J., E. Alexander, G.A. Taylor, R. Costa, and D.H. Kang. 2009. The decontaminative effects of acidic electrolyzed water for Escherichia coli O157: H7,Salmonella typhimurium, and Listeria monocytogenes on green onions and tomatoes with differing organic demands. Food Microbiol. 26:386–390.
  • Rahman, S.M.E., Y.G. Jin, and D.H. Oh. 2011. Combination treatment of alkaline electrolyzed water and citric acid with mild heat to ensure microbial safety, shelf-life and sensory quality of shredded carrots. Food Microbiol. 28(3):484–491.
  • Ramos, B., F.A. Miller, T.R.S. Brandão, P. Teixeira, and C.I.M. Silva. 2013. Fresh fruit and vegetable: An overview of applied technologies to improve its quality and safety. Innovative Food Sci. Emerg. Technol. 20:1–15.
  • SAS Institute. 2002. User’s Guide to SAS, Version 9.3. SAS Institute Inc., Cary.
  • Scallan, E., R.M. Hoekstra, F.J. Angulo, R.V. Tauxe, M.A. Widdowson, S.L. Roy, J.L. Jones, and P.M. Griffin. 2011. Foodborne illness acquired in the United States – Major pathogens. Emerging Infect. Dis. 17(1):7–15.
  • Schmelkes, F., E. Horning, and G. Campbell. 1939. Electro-chemical properties of chlorinated water. J. Am. Water Works Assoc. 31(9):1524–1537.
  • Sconce, J.S. 1962. Chlorine: Its Manufacture, Properties, and Uses. Reinhold Publishing Corporation, New York, NY. USA.
  • Shiroodi, S., and M. Ovissipour. 2018. Chapter 3: Electrolyzed water application in fresh produce sanitation, p. 67–87. In: M.W. Siddiqui (ed.). Postharvest Disinfection of Fruits and Vegetables. Elsevier Academic Press, Cambridge, MA.
  • Sirinutsomboon, B., M.J. Delwiche, and G.M. Young. 2011. Attachment of Escherichia coli on plant surface structures built by microfabrication. Biosyst. Eng. 108(3):244–252.
  • U. S. Food and Drug Administration. (2018b). Standards for the growing, harvesting, packing and holding of fresh produce for human consumption. 21 Mar 2020. https://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm334114.htm
  • U.S. Food and Drug Administration. (1998). Guide to minimize microbial food safety hazards for fresh fruits and vegetables. 25 Mar 2020. https://www.fda.gov/media/117408/download
  • U.S. Food and Drug Administration. (2018a). Guidance to minimize food safety hazards of fresh-cut produce: Draft guidance for industry. 25 Mar 2020. https://www.fda.gov/media/117526/download
  • U.S. Food and Drug Administration. (2018c). Compliance Policy Guide Sec 555.320 Listeria monocytogenes. 28 July 2020. https://www.fda.gov/regulatory-information/search-fda-guidance-documents/cpg-sec-555320-listeria-monocytogenes#regulatory
  • USDA, Agriculture Marketing Service. (2019). Peaches. 25 Mar 2020. https://www.agmrc.org/commodities-products/fruits/peaches
  • USDA, National Agriculture Statistics Service. (2019). Non-citrus fruits and nuts 2018 Summary. 22 Mar 2020. https://www.nass.usda.gov/Publications/Todays_Reports/reports/ncit0619.pdf
  • Victorin, K., K. Hellstrom, and R. Rylander. 1972. Redox potential measurements for determining the disinfection power of chlorinated water. J. Hyg. 70(2):313–322.
  • White, G.C. 2010. White’s Handbook of Chlorination and Alternative Disinfectants. 5th ed. John Wiley & Sons, Inc, Hoboken, New Jersey. USA.
  • Wyss, O. 1962. Disinfection by chlorine: Theoretical Aspects. Water Sew. Works 109:155–158.
  • Zhang, S., and J.M. Farber. 1996. The effects of various disinfectants against Listeria monocytogenes on fresh-cut vegetables. Food Microbiol. 13:311–321.