Efficacy of Cetylpyridinium Chlorine on Salmonella Typhimurium and Escherichia coli O157:H7 in Immersion Spray Treatment of Fresh-Cut Lettuce |
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| Authors: | H Yang Y Cheng BL Swem Y Li |
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| Affiliation: | Authors Yang and Li are with the Dept. of Poultry Science, Univ. of Arkansas, Fayettville, AR 72701. Author Cheng is with the Dept. of Food Science, Shenyang Agricultural Univ., Shenyang, China. Authors Swem and Li are with the Dept. of Biological and Agricultural Engineering, Univ. of Arkansas, Fayettville, AR 72701. Direct inquiries to author Li (). |
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| Abstract: | Fresh‐cut lettuce inoculated with Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 was treated using cetylpyridinium chlorine (CPC) solution in a laboratory‐scale immersion spray system. With 0.7 kg/cm2 spray pressure and 1.5‐min spray time (ST), both bacteria were significantly reduced (P < 0.05) in 0.1% to 0.3% CPC spray treatments, compared with water spray controls. At the same ST, increasing spray pressure from 0.7 to 2.1 kg/cm2 further reduced bacteria by 0.5 to 1.5 log colony‐forming units (CFU)/g. The 0.2% and 0.3% CPC treatments resulted in the greatest reduction of S. serovar Typhimurium and E. coli O157:H7, respectively. Similar bacterial reduction could be achieved using shorter ST with extended post‐spray exposure time. No color change on the lettuce was observed after CPC treatment. |
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| Keywords: | S Typhimurium E coli fresh-cut lettuce cetylpyridinium chlorine immersion spray |
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