Fresh produce is popular worldwide because it is recognized as an important source of nutrients, vitamins and fiber for humans. However, in the last two decades outbreaks of food borne illness and cases associated with fresh produce have increased significantly. This study was conducted to evaluate the efficacy of acidic electrolyzed water (EO) and alkaline water (AlcO), 200-ppm chlorine water, 3% H2O2 and/or sterile distilled water wash in reducing Escherichia coli O157:H7 on the surface of dip-inoculated tomato and cucumber. Inoculated sample (tomato, cucumber) were dipped in 200 ml of electrolyzed acidic or alkali water, or 200 ppm chlorine water, or 3% H2O2 and/or sterile distilled water and hand rubbed for 90 seconds followed by second wash with sterile distilled water for 90 seconds to minimize the residual effect. Approximately 2.0 log CFU/g reduction was observed when washed with acidic electrolyzed water (EO) and alkaline water (AlcO). On the other hand, approximately 3.0-4.0 log CFU/g reduction was observed while washing with chlorine water and 3% H2O2. Washing with distilled water found ineffective in reducing the pathogen. Prevalence of total microbial population, coliforms, Salmonella enteriditis, E. coli O157:H7, Listeria monocytogenes, Yersinia enterocolitica was also observed in non-spiked samples (tomato, cucumber). It was found that total microbial population, coliform bacteria and other pathogens varied among different samples depending on the location and type of samples. However, no Salmonella spp., were found in the tested samples. The results revealed that 3% H2O2 or 200 ppm chlorine water gave better reduction than that of acidic electrolyzed water and alkali water.
| Published in |
Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)
This article belongs to the Special Issue Food Processing and Food Quality |
| DOI | 10.11648/j.jfns.s.2015030102.21 |
| Page(s) | 60-64 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Fresh Produce, Sanitizers, E. coli O157:H7, and Electrolyzed Water
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APA Style
Zohirul Islam, Sabrina Sultana, M. Majibur Rahman, Sabita R. Rahman, Md. Latiful Bari. (2015). Effectiveness of different sanitizers in inactivating E. coli O157:H7 in Tomato and Cucumber. Journal of Food and Nutrition Sciences, 3(1-2), 60-64. https://doi.org/10.11648/j.jfns.s.2015030102.21
ACS Style
Zohirul Islam; Sabrina Sultana; M. Majibur Rahman; Sabita R. Rahman; Md. Latiful Bari. Effectiveness of different sanitizers in inactivating E. coli O157:H7 in Tomato and Cucumber. J. Food Nutr. Sci. 2015, 3(1-2), 60-64. doi: 10.11648/j.jfns.s.2015030102.21
AMA Style
Zohirul Islam, Sabrina Sultana, M. Majibur Rahman, Sabita R. Rahman, Md. Latiful Bari. Effectiveness of different sanitizers in inactivating E. coli O157:H7 in Tomato and Cucumber. J Food Nutr Sci. 2015;3(1-2):60-64. doi: 10.11648/j.jfns.s.2015030102.21
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Download@article{10.11648/j.jfns.s.2015030102.21,
author = {Zohirul Islam and Sabrina Sultana and M. Majibur Rahman and Sabita R. Rahman and Md. Latiful Bari},
title = {Effectiveness of different sanitizers in inactivating E. coli O157:H7 in Tomato and Cucumber},
journal = {Journal of Food and Nutrition Sciences},
volume = {3},
number = {1-2},
pages = {60-64},
doi = {10.11648/j.jfns.s.2015030102.21},
url = {https://doi.org/10.11648/j.jfns.s.2015030102.21},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.21},
abstract = {Fresh produce is popular worldwide because it is recognized as an important source of nutrients, vitamins and fiber for humans. However, in the last two decades outbreaks of food borne illness and cases associated with fresh produce have increased significantly. This study was conducted to evaluate the efficacy of acidic electrolyzed water (EO) and alkaline water (AlcO), 200-ppm chlorine water, 3% H2O2 and/or sterile distilled water wash in reducing Escherichia coli O157:H7 on the surface of dip-inoculated tomato and cucumber. Inoculated sample (tomato, cucumber) were dipped in 200 ml of electrolyzed acidic or alkali water, or 200 ppm chlorine water, or 3% H2O2 and/or sterile distilled water and hand rubbed for 90 seconds followed by second wash with sterile distilled water for 90 seconds to minimize the residual effect. Approximately 2.0 log CFU/g reduction was observed when washed with acidic electrolyzed water (EO) and alkaline water (AlcO). On the other hand, approximately 3.0-4.0 log CFU/g reduction was observed while washing with chlorine water and 3% H2O2. Washing with distilled water found ineffective in reducing the pathogen. Prevalence of total microbial population, coliforms, Salmonella enteriditis, E. coli O157:H7, Listeria monocytogenes, Yersinia enterocolitica was also observed in non-spiked samples (tomato, cucumber). It was found that total microbial population, coliform bacteria and other pathogens varied among different samples depending on the location and type of samples. However, no Salmonella spp., were found in the tested samples. The results revealed that 3% H2O2 or 200 ppm chlorine water gave better reduction than that of acidic electrolyzed water and alkali water.},
year = {2015}
}
TY - JOUR T1 - Effectiveness of different sanitizers in inactivating E. coli O157:H7 in Tomato and Cucumber AU - Zohirul Islam AU - Sabrina Sultana AU - M. Majibur Rahman AU - Sabita R. Rahman AU - Md. Latiful Bari Y1 - 2015/01/29 PY - 2015 N1 - https://doi.org/10.11648/j.jfns.s.2015030102.21 DO - 10.11648/j.jfns.s.2015030102.21 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 60 EP - 64 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.s.2015030102.21 AB - Fresh produce is popular worldwide because it is recognized as an important source of nutrients, vitamins and fiber for humans. However, in the last two decades outbreaks of food borne illness and cases associated with fresh produce have increased significantly. This study was conducted to evaluate the efficacy of acidic electrolyzed water (EO) and alkaline water (AlcO), 200-ppm chlorine water, 3% H2O2 and/or sterile distilled water wash in reducing Escherichia coli O157:H7 on the surface of dip-inoculated tomato and cucumber. Inoculated sample (tomato, cucumber) were dipped in 200 ml of electrolyzed acidic or alkali water, or 200 ppm chlorine water, or 3% H2O2 and/or sterile distilled water and hand rubbed for 90 seconds followed by second wash with sterile distilled water for 90 seconds to minimize the residual effect. Approximately 2.0 log CFU/g reduction was observed when washed with acidic electrolyzed water (EO) and alkaline water (AlcO). On the other hand, approximately 3.0-4.0 log CFU/g reduction was observed while washing with chlorine water and 3% H2O2. Washing with distilled water found ineffective in reducing the pathogen. Prevalence of total microbial population, coliforms, Salmonella enteriditis, E. coli O157:H7, Listeria monocytogenes, Yersinia enterocolitica was also observed in non-spiked samples (tomato, cucumber). It was found that total microbial population, coliform bacteria and other pathogens varied among different samples depending on the location and type of samples. However, no Salmonella spp., were found in the tested samples. The results revealed that 3% H2O2 or 200 ppm chlorine water gave better reduction than that of acidic electrolyzed water and alkali water. VL - 3 IS - 1-2 ER -
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