Use of a silver-based sanitizer to accelerate Escherichia coli die-off on fresh-cut lettuce and maintain produce quality during cold storage: Laboratory and pilot-plant scale tests. (July 2022)

• Record Type: Journal Article
• Authors: Mendes-Oliveira, Gabriella; Luo, Yaguang; Zhou, Bin; Gu, Ganyu; Teng, Zi; Bolten, Samantha; Park, Eunhee; Pearlstein, Daniel; Turner, Ellen R.; Millner, Patricia D.; Nou, Xiangwu
• Is Part Of: Food research international. Volume 157(2022)
• Publication Date: 2022-07
• Subjects: Leafy-greens -- Pathogens -- Washing -- Flume -- Romaine -- Iceberg -- Antimicrobial; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111170
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Effects of a novel process aid, SGL, in lettuce safety and quality were evaluated. Laboratory testing resulted in a 3.15 log reduction in E. coli O157:H7. Pilot-plant confirmed significant reduction in E. coli population. Quality and shelf life of washed lettuce were unaffected by application of SGL. SGL shows promise for improving the efficacy of the leafy green washing process. Abstract: Outbreaks and product recalls involving romaine and iceberg lettuce are frequently reported in the United States. Novel technologies are needed to inactivate pathogens without compromising product quality and shelf life. In this study, the effects of a process aid composed of silver dihydrogen citrate, glycerin, and lactic acid (SGL) on Escherichia coli and Listeria monocytogenes concentrations on lettuce immediately after washing and during cold storage were evaluated. Sensory and quality attributes of fresh-cut iceberg lettuce were also evaluated. Laboratory results indicated that application of SGL solution for 30 s as a first step in the washing process resulted in a 3.15 log reduction in E. coli O157:H7 immediately after washing. For E. coli O157:H7 a significant difference between SGL treatment and all other treatments was maintained until day 7. On day zero, SGL led to a 2.94 log reduction of L. monocytogenes . However, there was no significant difference between treatments with or without SGL regardless of storage time. Pilot-plant results showed that samples receiving SGL spray followed by chlorinated flume wash exhibited a greater reduction (1.48 log) in nonpathogenic E. coli populations at the end of shelf life than other treatments ( p < 0.05). Additional pilot plant tests were conducted to investigate the hypothesis that SGL residues could continue to impact microbial survival on the final washed lettuce. Results show that pathogens introduced subsequent to flume washing of lettuce pretreated with SGL solution were not affected by antimicrobial residues. The final quality and shelf life of flume washed lettuce were also unaffected by pretreatment with SGL. In conclusion, the results of this study demonstrate that this new technology has the potential to accelerate E. coli die-off on fresh-cut lettuce during cold storage and improve product safety, while not affecting quality throughout the shelf life of the finished products.