Food Protection Trends - July/August 2021 - 411

apples; however, the SP blend used in the present study was
reduced to 0.50% (w/v) BS because of the more sensitive
nature of fresh-cut spinach. Because the regulatory limit of
80 ppm of PAA (43) has been used as a postharvest spinach
intervention (32), this concentration was chosen for the SP
blend in the present study. The chlorine wash was prepared
by adding 19.4 mL of germicidal bleach (Clorox Professional
Products Company, Oakland, CA). The pH was adjusted
by adding 1 N HCl to achieve pH 6.5 to 7.0, which has
been targeted by previous research (32, 36) and identified
as an ideal range for maximizing concentration of the more
bactericidal hypochlorous acid and minimizing production
of the toxic chlorine gas (11). Total chlorine was measured
with an ultra-high-range chlorine meter (Hanna Instruments,
Woonsocket, RI) with a target total chlorine concentration of
150 ± 10 ppm.
Application of wash treatments
A 250-g portion of inoculated, unwashed spinach was
set aside as a control. For each wash treatment, 250 g of
inoculated spinach was placed in slotted containers (8.6
by 24.1 by 19 cm; InterDesign, Solon, OH) and covered
with foil to prevent escape of the product and aerosol
production during washing. The covered containers were
then submerged in the wash treatment and exposed to gentle
manual agitation for 2 min to simulate the typical time that
large-scale commercial washing systems wash spinach before
packing. Samples subjected to the chlorine treatment were
then briefly submerged in a subsequent tap water rinse with
gentle agitation for 10 s to remove residual chlorine from
the product. This action simulated a final wash that some
processors use to remove residual chlorine. Following the
wash treatment, the spinach was spun dry (centrifuged) in
a salad spinner (26 cm diameter; Prepworks, Kent, WA) to
remove excess liquid. The salad spinner was placed inside
a biohazard bag and operated under the biosafety cabinet,
with the opening of the biohazard bag directed to the inside
of the biosafety cabinet to control aerosol release. The
salad spinner cord was then pulled 10 times to standardize
the centrifugation process. Following centrifugation,
samples (including the control) were immediately
removed for pathogen enumeration and then packaged in
retail display packages (26.4 by 16.6 cm; 50 g of spinach)
specifically designed for fresh-cut spinach: 100-ga oriented
polypropylene/70-ga oriented polypropylene, 18.875 in. [48
cm] roll width, four lanes of continuous perforations spaced
0.30 in. [0.12 cm] apart, and perforation flow rate of 50 +
10 standard cm3
/s (American Packaging Corp., Columbus,
WI). Packages were stored at 7°C to mimic retail storage
conditions (33). The ratio of spinach weight to packaging
size was chosen to mimic commercial packaging (~1 g
spinach per 8.7 cm2
of package). Air within the package was
not released prior to sealing, and the atmosphere within the
package was not modified.
Salmonella enumeration
Salmonella populations were enumerated on day 0
and throughout the shelf life (days 1, 3, 5, and 10) by
homogenizing 25 g of spinach (Stomacher 400 Circulator,
Seward, Bohemia, NY) with 225 mL of Dey Engley
neutralizing broth (BBL, BD) for 60 s at 230 rpm. Samples
were diluted in 0.1% peptone water (Difco, BD), spread
plated onto xylose lysine tergitol-4 agar (XLT-4; Remel,
Lenexa, KS) with a TSA overlay (XLT4 + TSA), and
incubated at 37°C for 24 h. TSA is a nonselective medium
that provides a favorable environment for the growth of
injured cells (47). The thin agar layer method (47) was used
to enumerate injured cells by spread plating on XLT-4 + TSA.
Statistical analysis
Three replications were completed, and data were
analyzed using the MIXED model procedure of Statistical
Analysis Software (v. 9.4, SAS Institute, Cary, NC). Data
for each media were analyzed separately. Significance was
determined at P ≤ 0.05 for the main effects (treatment and
day), the treatment × day interaction, and all comparisons
between treatments.
RESULTS
The main effects of treatment (P < 0.0001) (Fig. 1) and
sampling day (P = 0.0008) (Fig. 2) were significant. The
treatment × sampling day interaction was not significant
(P > 0.05); therefore, these data are shown in Figure 3 for
informational purposes only, are not considered statistically
relevant, and are not discussed in detail. Data are presented
and discussed for the significant main effects of treatment
and sampling day only.
All treatments were significantly different from one
another (Fig. 1), with the largest population of Salmonella
(6.7 ± 0.14 log CFU/g) recovered from control (inoculated,
unwashed) spinach. SP treatment resulted in the largest
(1.8 log CFU/g) and most significant P < 0.0001 reduction
compared with control. SP was significantly more effective
for reducing Salmonella populations than were water
P < 0.0001 and chlorine P = 0.0270.
Salmonella population variability was observed throughout
the shelf life, with the largest population recovered on day
3 (6.2 ± 0.16 log CFU/g) and a significant increase (P =
0.0003) of 0.9 log CFU/g recorded between days 0 and
3 (Fig. 2). In comparison to day 3, a significant decline in
Salmonella populations was observed on days 5 (0.8 log
CFU/g; P = 0.0005) and 10 (0.5 log CFU/g; P = 0.0219).
Salmonella populations at the end of 10 days were not
significantly different from those on day 0 (P = 0.1256).
Although the treatment × sampling day interaction was not
significant (P > 0.05) (Fig. 3), these data generally indicate
that Salmonella populations increased by nearly 1 log CFU/g
between days 1 and 3. In general, a decrease in Salmonella
populations was observed on days 5 and 10, with Salmonella
July/August Food Protection Trends 411

Food Protection Trends - July/August 2021

Table of Contents for the Digital Edition of Food Protection Trends - July/August 2021

Near Neutral Electrolyzed Water and Peroxyacetic Acid and Their Effect on the Survival of Escherichia coli, Salmonella Typhimurium, and Listeria monocytogenes Inoculated on Poultry Meat
Assessing Short- and Long-term Food Safety Attitude and Behavior of Home-based Food Operators
Addressing Food Safety Educational Needs of Food Handlers in the U.S. Virgin Islands
Prevalence of Emerging Pathogens Cronobacter spp. and Pantoea dispersa in Low Moisture Foods
Fate of Salmonella spp., Listeria monocytogenes, and Campylobacter spp. During Fermentation and Drying of Duck Salami
Beyond the Bio Angela Shaw
PDG Highlight The Food Defense Professional Development Group
Industry Products
Coming Events
Food Protection Trends - July/August 2021 - Cover1
Food Protection Trends - July/August 2021 - Cover2
Food Protection Trends - July/August 2021 - 373
Food Protection Trends - July/August 2021 - 374
Food Protection Trends - July/August 2021 - 375
Food Protection Trends - July/August 2021 - 376
Food Protection Trends - July/August 2021 - 377
Food Protection Trends - July/August 2021 - 378
Food Protection Trends - July/August 2021 - 379
Food Protection Trends - July/August 2021 - Near Neutral Electrolyzed Water and Peroxyacetic Acid and Their Effect on the Survival of Escherichia coli, Salmonella Typhimurium, and Listeria monocytogenes Inoculated on Poultry Meat
Food Protection Trends - July/August 2021 - 381
Food Protection Trends - July/August 2021 - 382
Food Protection Trends - July/August 2021 - 383
Food Protection Trends - July/August 2021 - 384
Food Protection Trends - July/August 2021 - 385
Food Protection Trends - July/August 2021 - 386
Food Protection Trends - July/August 2021 - 387
Food Protection Trends - July/August 2021 - 388
Food Protection Trends - July/August 2021 - Assessing Short- and Long-term Food Safety Attitude and Behavior of Home-based Food Operators
Food Protection Trends - July/August 2021 - 390
Food Protection Trends - July/August 2021 - 391
Food Protection Trends - July/August 2021 - 392
Food Protection Trends - July/August 2021 - 393
Food Protection Trends - July/August 2021 - 394
Food Protection Trends - July/August 2021 - 395
Food Protection Trends - July/August 2021 - 396
Food Protection Trends - July/August 2021 - 397
Food Protection Trends - July/August 2021 - 398
Food Protection Trends - July/August 2021 - 399
Food Protection Trends - July/August 2021 - Addressing Food Safety Educational Needs of Food Handlers in the U.S. Virgin Islands
Food Protection Trends - July/August 2021 - 401
Food Protection Trends - July/August 2021 - 402
Food Protection Trends - July/August 2021 - 403
Food Protection Trends - July/August 2021 - 404
Food Protection Trends - July/August 2021 - 405
Food Protection Trends - July/August 2021 - 406
Food Protection Trends - July/August 2021 - 407
Food Protection Trends - July/August 2021 - 408
Food Protection Trends - July/August 2021 - 409
Food Protection Trends - July/August 2021 - 410
Food Protection Trends - July/August 2021 - 411
Food Protection Trends - July/August 2021 - 412
Food Protection Trends - July/August 2021 - 413
Food Protection Trends - July/August 2021 - 414
Food Protection Trends - July/August 2021 - 415
Food Protection Trends - July/August 2021 - Prevalence of Emerging Pathogens Cronobacter spp. and Pantoea dispersa in Low Moisture Foods
Food Protection Trends - July/August 2021 - 417
Food Protection Trends - July/August 2021 - 418
Food Protection Trends - July/August 2021 - 419
Food Protection Trends - July/August 2021 - 420
Food Protection Trends - July/August 2021 - 421
Food Protection Trends - July/August 2021 - 422
Food Protection Trends - July/August 2021 - Fate of Salmonella spp., Listeria monocytogenes, and Campylobacter spp. During Fermentation and Drying of Duck Salami
Food Protection Trends - July/August 2021 - 424
Food Protection Trends - July/August 2021 - 425
Food Protection Trends - July/August 2021 - 426
Food Protection Trends - July/August 2021 - 427
Food Protection Trends - July/August 2021 - 428
Food Protection Trends - July/August 2021 - 429
Food Protection Trends - July/August 2021 - 430
Food Protection Trends - July/August 2021 - 431
Food Protection Trends - July/August 2021 - 432
Food Protection Trends - July/August 2021 - 433
Food Protection Trends - July/August 2021 - Beyond the Bio Angela Shaw
Food Protection Trends - July/August 2021 - 435
Food Protection Trends - July/August 2021 - 436
Food Protection Trends - July/August 2021 - PDG Highlight The Food Defense Professional Development Group
Food Protection Trends - July/August 2021 - 438
Food Protection Trends - July/August 2021 - 439
Food Protection Trends - July/August 2021 - Industry Products
Food Protection Trends - July/August 2021 - 441
Food Protection Trends - July/August 2021 - 442
Food Protection Trends - July/August 2021 - 443
Food Protection Trends - July/August 2021 - 444
Food Protection Trends - July/August 2021 - 445
Food Protection Trends - July/August 2021 - Coming Events
Food Protection Trends - July/August 2021 - Cover3
Food Protection Trends - July/August 2021 - Cover4
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