کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8887749 | 1628370 | 2018 | 46 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Factors affecting the performance and monitoring of a chlorine wash in preventing Escherichia coli O157:H7 cross-contamination during postharvest washing of cut lettuce
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
This study examined factors that may affect the performance of a produce wash in preventing E. coli O157:H7 cross-contamination. Fresh-cut romaine lettuce (8 or 20â¯g) inoculated with ca. 7 log CFU/g of E. coli O157:H7 expressing green fluorescence protein was washed with uninoculated cut lettuce (800 or 2000 g) in 40â¯L of water for 2â¯min. Washing trials were performed in both sterile tap water and spent wash water collected from a commercial leafy greens processing facility under different prewash free chlorine levels (0, 5, 20 and 30â¯ppm), water temperatures (3 and 20â¯Â°C), leaf-to-water ratios (1:20 and 1:50), and flow rates (fast, medium, and slow). Performance of the chlorine wash was greatly affected by free chlorine level and wash water quality. Temperature, lettuce-to-water ratio, or water flow rate did not appear to have a significant impact. A prewash free chlorine concentration of 10 or 20â¯ppm was effective in preventing E. coli O157:H7 cross-contamination when lettuce was washed in tap water in the two washing systems assembled; 30â¯ppm of chlorine was needed to prevent cross-contamination during washing in industry water. Small-scale (100â¯ml) inactivation studies were performed to examine the impact of organic and solid contents (with the addition of lettuce juice and play sand) on the antimicrobial efficacy of chlorinated water. Increases in organic matter resulted in greater depletion of chlorine and the presence of solids enabled the pathogen to better survive chlorination; both led to a lower antimicrobial efficacy observed. ORP did not correlate linearly with free chlorine. E. coli O157:H7 cross-contamination was observed when ORP exceeded 650â¯mV, indicating that a threshold level of 650â¯mV may not ensure the safety of produce wash water. Since effective chlorine level is highly influenced by wash water quality, monitoring of produce washing systems may best be performed by measuring wash water quality in conjunction with rapid measurement of free chlorine.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 94, December 2018, Pages 212-221
Journal: Food Control - Volume 94, December 2018, Pages 212-221
نویسندگان
Tong-Jen Fu, Yichen Li, Deena Awad, Ting-Yang Zhou, Lyurui Liu,