Abstract:
:Maintaining effective sanitizer concentration is of critical importance for preventing pathogen survival and transference during fresh-cut produce wash operation and for ensuring the safety of finished products. However, maintaining an adequate level of sanitizer in wash water can be challenging for processors due to the large organic load in the wash system. In this study, we investigated how the survival of human pathogens was affected by the dynamic changes in water quality during chlorine depletion and replenishment in simulated produce washing operations. Lettuce extract was added incrementally into water containing pre-set levels of free chlorine to simulate the chlorine depletion process, and sodium hypochlorite was added incrementally into water containing pre-set levels of lettuce extract to simulate chlorine replenishment. Key water quality parameters were closely monitored and the bactericidal activity of the wash water was evaluated using three-strain cocktails of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes. In both chlorine depletion and replenishment processes, no pathogen survival was observed when wash water free chlorine level was maintained above 3.66 mg/L, irrespective of the initial free chlorine levels (10, 50, 100 and 200 mg/L) or organic loading (chemical oxidation demand levels of 0, 532, 1013 and 1705 mg/L). At this free chlorine concentration, the measured ORP was 843 mV and pH was 5.12 for the chlorine depletion process; the measured ORP was 714 mV and pH was 6.97 for the chlorine replenishment process. This study provides quantitative data needed by the fresh-cut produce industry and the regulatory agencies to establish critical operational control parameters to prevent pathogen survival and cross-contamination during fresh produce washing.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Zhou B,Luo Y,Nou X,Lyu S,Wang Qdoi
10.1016/j.fm.2015.03.004subject
Has Abstractpub_date
2015-09-01 00:00:00pages
88-96eissn
0740-0020issn
1095-9998pii
S0740-0020(15)00055-6journal_volume
50pub_type
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