Dataset Information

Meta-analysis of the effects of sanitizing treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes inactivation in fresh produce.

ABSTRACT: The aim of this study was to perform a meta-analysis of the effects of sanitizing treatments of fresh produce on Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes. From 55 primary studies found to report on such effects, 40 were selected based on specific criteria, leading to more than 1,000 data on mean log reductions of these three bacterial pathogens impairing the safety of fresh produce. Data were partitioned to build three meta-analytical models that could allow the assessment of differences in mean log reductions among pathogens, fresh produce, and sanitizers. Moderating variables assessed in the meta-analytical models included type of fresh produce, type of sanitizer, concentration, and treatment time and temperature. Further, a proposal was done to classify the sanitizers according to bactericidal efficacy by means of a meta-analytical dendrogram. The results indicated that both time and temperature significantly affected the mean log reductions of the sanitizing treatment (P < 0.0001). In general, sanitizer treatments led to lower mean log reductions when applied to leafy greens (for example, 0.68 log reductions [0.00 to 1.37] achieved in lettuce) compared to other, nonleafy vegetables (for example, 3.04 mean log reductions [2.32 to 3.76] obtained for carrots). Among the pathogens, E. coli O157:H7 was more resistant to ozone (1.6 mean log reductions), while L. monocytogenes and Salmonella presented high resistance to organic acids, such as citric acid, acetic acid, and lactic acid (?3.0 mean log reductions). With regard to the sanitizers, it has been found that slightly acidic electrolyzed water, acidified sodium chlorite, and the gaseous chlorine dioxide clustered together, indicating that they possessed the strongest bactericidal effect. The results reported seem to be an important achievement for advancing the global understanding of the effectiveness of sanitizers for microbial safety of fresh produce.

SUBMITTER: Prado-Silva L

PROVIDER: S-EPMC4651082 | biostudies-literature | 2015 Dec

REPOSITORIES: biostudies-literature

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Meta-analysis of the effects of sanitizing treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes inactivation in fresh produce.

Prado-Silva Leonardo L Cadavez Vasco V Gonzales-Barron Ursula U Rezende Ana Carolina B AC Sant'Ana Anderson S AS

Applied and environmental microbiology 20150911 23

The aim of this study was to perform a meta-analysis of the effects of sanitizing treatments of fresh produce on Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes. From 55 primary studies found to report on such effects, 40 were selected based on specific criteria, leading to more than 1,000 data on mean log reductions of these three bacterial pathogens impairing the safety of fresh produce. Data were partitioned to build three meta-analytical models that could allow the asse ...[more]

PMID: 26362982

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Project description:Multipathogen detection on a single-assay platform not only reduces the cost for testing but also provides data on the presence of pathogens in a single experiment. To achieve this detection, a multipathogen selective enrichment medium is essential to allow the concurrent growth of pathogens. SEL broth was formulated to allow the simultaneous growth of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes. The results were compared to those obtained with the respective individual selective enrichment broths, Rappaport-Vassiliadis (RV) for S. enterica, modified E. coli broth with 20 mg of novobiocin/liter for E. coli O157:H7, and Fraser broth for L. monocytogenes, and a currently used universal preenrichment broth (UPB). The growth of each pathogen in SEL inoculated at 10(1) or 10(3) CFU/ml was superior to that in the respective individual enrichment broth, except in the case of RV, in which Salmonella cells inoculated at both concentrations grew equally well. In mixed-culture experiments with cells of the three species present in equal concentrations or at a 1:10:1,000 ratio, the overall growth was proportional to the initial inoculation levels; however, the growth of L. monocytogenes was markedly suppressed when cells of this species were present at lower concentrations than those of the other two species. Further, SEL was able to resuscitate acid- and cold-stressed cells, and recovery was comparable to that in nonselective tryptic soy broth containing 6% yeast extract but superior to that in the respective individual selective broths. SEL promoted the growth of all three pathogens in a mixture in ready-to-eat salami and in turkey meat samples. Moreover, each pathogen was readily detected by a pathogen-specific immunochromatographic lateral-flow or multiplex PCR assay. Even though the growth of each pathogen in SEL was comparable to that in UPB, SEL inhibited greater numbers of nontarget organisms than did UPB. In summary, SEL was demonstrated to be a promising new multiplex selective enrichment broth for the detection of the three most prominent food-borne pathogens by antibody- or nucleic acid-based methods.

Project description:Simple Summary Tomato and cucumber are two of the most important and frequently produced and consumed fresh produce. Both of them are highly perishable with various postharvest sanitation techniques to be applied that reduce postharvest losses and extend the shelf life of vegetables and fruits. Chemical sanitizers are limited in the postharvest industry and are subjected to consumer constraints. Essential oils derived from medicinal and aromatic plants are attracting increased interest as natural sanitizers due to their well-known antimicrobial and antioxidant properties. Abstract In recent years, the use of natural products such as essential oils (EOs) and other plant extracts for the preservation of fresh produce has attracted much interest from the food industry. Many endemic medicinal and aromatic plants, such as Cypriot oregano (Origanum dubium), present a plethora of properties that can be utilized by the fruit and vegetable sectors of the food industry. The purpose of the present study was to assess the effects of O. dubium EO and hydrosol (at different concentrations and durations of dipping application) for the preservation of tomato and cucumber fruit quality, and their effectiveness as sanitizing agents against two foodborne pathogens (Listeria monocytogenes and Salmonella enterica). The results of this study indicated that increased concentrations of EO, combined with a longer duration of application, resulted in less marketable fruit compared to hydrosol application. Interestingly, EO application at lower concentrations and shorter durations of application (i.e., 0.01% for 5 min) increased fruit antioxidant, ascorbic acid and carotenoid levels (for tomato fruit), suggesting an increase in the nutritional value of the treated fruit, compared to the control. EO and hydrosol were able to decrease the bacterial populations (both bacteria) on fruits. Both products were especially effective against L. monocytogenes, even seven days after their application and storage at 11 °C (up to an approx. 3 log reduction with the EO application). Overall, the results of this study suggest that the use of O. dubium EO and hydrosol could be considered as alternative sanitation means for tomatoes and cucumbers.

Dataset Information

Meta-analysis of the effects of sanitizing treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes inactivation in fresh produce.

Publications

Meta-analysis of the effects of sanitizing treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes inactivation in fresh produce.

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