| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4561779 | Food Research International | 2012 | 6 Pages |
Effectiveness of multiple chemical sanitizers on the reduction of Salmonella spp. and Escherichia coli O157:H7 on spinach was compared. Fresh spinach (Spinacia oleracea) was inoculated with a bacterial suspension containing multiple strains of rifampin-resistant Salmonella and E. coli O157:H7. Inoculated spinach leaves were treated with a water wash or water wash followed by 2% L-lactic acid at 55 °C, peroxyacetic acid (80 mg/L), calcium hypochlorite (200 mg/L), ozonated water (mg/L) or ClO2 gas (1.2 or 2.1 mg/L). The l-lactic acid produced a 2.7 log CFU/g reduction for E. coli O157:H7 and a 2.3 log CFU/g reduction for Salmonella, statistically significant compared to water wash alone (P < 0.05), which resulted in a reduction of 0.7 log CFU/g for both pathogens. These findings indicate that 2% l-lactic acid at 55 °C may be an effective treatment for reducing pathogens on spinach leaves.
Research highlights► Spinach inoculated with Salmonella spp. and Escherichia coli O157:H7. ► Effectiveness of chemical sanitizers compared. ► 2% lactic acid, peroxyacetic acid, calcium hypochlorite, ozonated water, ClO2 gas. ► L-lactic acid was the most effective. ► Reduced Salmonella and E. coli O157:H72.3 log and 2.7 log CFU/g, respectively.
