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ARS Home » Northeast Area » Beltsville, Maryland (BARC) » Beltsville Agricultural Research Center » Environmental Microbial & Food Safety Laboratory » Research » Publications at this Location » Publication #389231
Research Project: Intervention Strategies to Mitigate the Food Safety Risks Associated with the Fresh Produce Supply Chain

Location: Environmental Microbial & Food Safety Laboratory

Title: Pre-harvest treatments to control bacterial pathogens on fresh produce

Author
item Patel, Jitu

Submitted to: Food Safety
Publication Type: Abstract Only
Publication Acceptance Date: 10/20/2021
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Fresh Product can be contaminated by bacterial pathogens during farm-to-fork continuum. Sources of contamination at the farm include irrigation water, soil amendments, farming equipment, workers, and other vectors. There is a significant risk of cross-contamination during processing if contaminated fresh produce is entered processing system. We have investigated natural antimicrobials and biocontrol as an antimicrobial spray to minimize bacterial pathogens on fresh produce prior to harvest. Lactic acid bacteria (LAB) and benzyl isothiocyanate – a compound commonly found in Brassica vegetables reduced bacterial surrogates E. coli O157:H12 and Listeria innocua on spinach and lettuce at the farm level. Octenidine hydrochloride and LAB were effective in removing surrogate bacteria from cantaloupe prior to harvest. The effect of these antimicrobials varied with cultivar-specific leaf characteristics, time of treatment application, and extent of contamination. The Research is helpful to small farmers in controlling contamination of fresh produce prior to harvest.