Food Protection Trends - August 2012 - (Page 456)

ARTICLES Food Protection Trends, Vol. 32, No. 8, Pages 456–466 Copyright© 2012, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Efficacy of Various Consumer-Friendly Produce Washing Technologies in Reducing Pathogens on Fresh Produce JILLIAN D. FISHBURN,YANJIE TANG and JOSEPH F. FRANK* Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA ABSTRACT Disease outbreaks associated with consumption of fresh produce have led to increased demand for technologies that can be used in the home kitchen to decrease pathogen exposure. Produce treatment technologies currently being marketed to consumers include use of electrolyzed oxidizing (EO) water, ozone, and commercial vegetable wash (food-grade soap). In this study, we determined the ability of these technologies, along with chlorine bleach (70 ppm free chlorine) and running tap water, to remove Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica inoculated onto tomatoes,broccoli,cantaloupe, lettuce, spinach, and green onions. Some treatments were more effective than running tap water for specific pathogen-produce combinations, but no treatment produced greater reductions than tap water for all tested combinations. EO water treatment exhibited more consistent effectiveness than the ozone, vegetable wash or tap water and was more effective than chlorine for treating lettuce but less effective than chlorine for treating cantaloupe. The degree of pathogen reduction achieved with the consumer-friendly technologies (1 to 3 log decrease) was similar to reductions achieved in studies using laboratory-generated active agents. INTRODUCTION Consumption of fresh fruits and vegetables in the United States is increasing (18). This has resulted in an increased number of foodborne outbreaks associated with fresh produce. Pathogen contamination of fresh produce can occur at numerous points in the farm-to-fork continuum, including in the field, during packing and shipping, or during storage (9, 12, 23, 24, 41, 47, 48). Over the past six years, the FDA has reported 14 multi-state bacterial outbreaks associated with fresh produce, and in 2011 alone there were 41 recalls of fresh produce due to bacterial contamination (49). The main bacterial pathogens of concern include Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes. These pathogens have been linked to outbreaks involving lettuce, spinach, cabbage, peppers, apple cider, alfalfa sprouts, tomatoes, papayas, and cantaloupes (13–17, 19–21). As outbreaks continue to occur, the adequacy of consumer washing of fresh produce under running tap water has come into question. This has led to the development of home use washing and decontamination treatments. Although the most common method of washing * Author for correspondence: Phone: +1 706.542.0994; Fax: +1 706.542.1050 E-mail: cmsjoe@uga.edu 456 FOOD PROTECTION TRENDS | AUGUST 2012 http://www.foodprotection.org/files/food-protection-trends/Aug-12-Fishburn.pdf

Table of Contents for the Digital Edition of Food Protection Trends - August 2012

Food Protection Trends - August 2012
Contents
Sustaining Members
From Your President
Commentary from the Executive Director
Efficacy of Various Consumer-Friendly Produce Washing Technologies in Reducing Pathogens on Fresh Produce
Assessing Factors Contributing to Food Safety Culture in Retail Food Establishments
New Members
What’s Happening in Food Safety
Industry Products
Journal of Food Protection Table of Contents
Advertising Index
Coming Events
Thoughts on Today’s Food Safety...Threats to Ingredient Water Safety

Food Protection Trends - August 2012

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