DEVELOPING PROCESSING INTERVENTION TECHNOLOGIES
Location: Food Safety and Intervention Technologies
Title: Inactivation of E.coli 0157:H7 and Salmonella enterica on strawberries by sanitizing solutions
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: February 15, 2012
Publication Date: July 22, 2012
Citation: Gurtler, J., Bailey, R., Jin, Z.T. 2012. Inactivation of E.coli 0157:H7 and Salmonella enterica on strawberries by sanitizing solutions [abstract]. IAFP Meeting, July 22-25, 2012, Providence, Rhode Island. 1:1.
A recent foodborne outbreak of E. coli O157:H7 in Oregon associated with the consumption of fresh strawberries highlights the need for effective sanitizing washes, suitable for the inactivation of pathogens on fresh produce.
Sanitizing solutions were screened for decontaminating E. coli O157:H7 (EHEC) and Salmonella enterica serovars from strawberries.
Four serovars of Salmonella (Saintpaul, Montevideo, Newport, and Stanley) and three strains of EHEC were grown individually in TSB + 100 ppm nalidixic acid (TSBN), washed by centrifugation and combined into a seven-strain inoculum. Strawberries were flooded with the inoculum three times and dried under a laminar flow hood for 2 hours. Strawberries were then washed for 2 min in respective sanitizing solutions at 21 deg C, and diluted 1:2 (weight:volume) with Dey-Engley neutralizing broth. Strawberries were macerated with a hammer in filtered bags and pummeled in a stomacher for 2 min. Homogenate was plated on TSAN + 0.1% sodium pyruvate, incubated for 24 h at 37 deg C, and colonies were enumerated.
Inoculation levels were 7.07 log CFU/strawberry. Rinsing with water reduced populations by 1.24 log. The only treatments capable of inactivating greater than 3 log of pathogens were (log CFU/strawberry inactivation in parenthesis) 40% ethanol (3.02), and 0.1M sulfuric acid (5.21). Results of other rinses are as follows: 85 ppm paracetic acid (2.84), 0.5% each of lactic and citric acids (2.74), 3% H2O2 (2.46), 0.33% each of lactic + citric + acetic acids (2.11), 0.1N NaOH (1.84), 200ppm chlorine (1.73), 30% ethanol (1.59), 1% lactic or 0.5% each of lactic and acetic acids (1.41), 1% acetic acid (1.34), and 0.5% each of acetic and citric acids (1.23).
Salmonella and EHEC inoculated onto strawberries are very resistant to inactivation by sanitizing solutions (as has been demonstrated with other types of fresh produce). Common commercial rinses (e.g., 200ppm chlorine and 85 ppm paracetic acid) inactivated only 0.5 and 1.6 log more cells than did rinsing with water alone, indicating that more effective commercial sanitizers are needed for inactivating pathogens on strawberries.