Comparison of multiple chemical sanitizers for reducing Salmonella and Escherichia coli O157:H7 on spinach (Spinacia oleracea) leaves |
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Authors: | Jack A Neal Mayra Marquez-Gonzalez Elisa Cabrera-Diaz Lisa M Lucia Corliss A O'Bryan Philip G Crandall Steven C Ricke Alejandro Castillo |
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Affiliation: | 1. Department of Animal Science, 2471 TAMU, Texas A&M University, College Station, TX 77843-2471, United States;2. Food Science Department and Center for Food Safety, University of Arkansas, Fayetteville, AR 72704, United States |
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Abstract: | Effectiveness of multiple chemical sanitizers on the reduction of Salmonella spp. and Escherichia coli O157:H7 on spinach was compared. Fresh spinach (Spinacia oleracea) was inoculated with a bacterial suspension containing multiple strains of rifampin-resistant Salmonella and E. coli O157:H7. Inoculated spinach leaves were treated with a water wash or water wash followed by 2% L-lactic acid at 55 °C, peroxyacetic acid (80 mg/L), calcium hypochlorite (200 mg/L), ozonated water (mg/L) or ClO2 gas (1.2 or 2.1 mg/L). The l-lactic acid produced a 2.7 log CFU/g reduction for E. coli O157:H7 and a 2.3 log CFU/g reduction for Salmonella, statistically significant compared to water wash alone (P < 0.05), which resulted in a reduction of 0.7 log CFU/g for both pathogens. These findings indicate that 2% l-lactic acid at 55 °C may be an effective treatment for reducing pathogens on spinach leaves. |
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