Document Detail

Inactivation of Internalized Salmonella Typhimurium in Lettuce and Green Onion Using Ultraviolet C Irradiation and Chemical Sanitizers.
MedLine Citation:
PMID:  23351161     Owner:  NLM     Status:  Publisher    
AIMS: The internalized human pathogens in fresh produce are not effectively removed during conventional washing, therefore may cause foodborne illness when the produce is consumed raw. Thus, effective non-thermal processes are needed to prevent this risk. METHODS AND RESULTS: Green fluorescence protein-tagged Salmonella Typhimurium was either sprayed on the surface of iceberg lettuce or injected into the bottom part (bulb) of green onions to induce bacterial internalization. The contaminated vegetables were collected after 2 days and subjected to surface disinfection. Different fluencies of UV-C radiation (75-900 mJ cm(-2) ), and two fluencies of UV-C (450, 900 mJ cm(-2) ) combined with chlorine and peracetic acid (PAA) were applied to the produce to examine the inactivation efficiency of internalized bacteria. A range of 1.96-2.52 log reduction of the internalized Salmonella was achieved when the lettuce was treated with higher UV-C fluency (150, 450, 900 mJ cm(-2) ) or UV-C combined with chemical disinfectants. Significant reduction (1.00-1.49 log CFU g(-1) ) of internalized Salmonella was observed in green onion treated with UV-C with the fluency of 150 or 900 mJ cm(-2) or UV-C-chlorine/PAA. No significant reduction was observed in either lettuce or green onion treatments when chlorine or PAA was used alone. The food quality measured with firmness was not changed during any treatments. However, a slight color change was observed in lettuce only when UV-C was used at 900 mJ cm(-2) . CONCLUSION: High fluency UV-C can significantly inactivate the internalized Salmonella in lettuce and green onion while maintaining the food quality. SIGNIFICANCE & IMPACT OF THE STUDY: This research provides applicable research outcomes for developing non-thermal methods to inactivate internalized pathogens in fresh produce. © 2013 The Authors Journal of Applied Microbiology © 2013 The Society for Applied Microbiology.
Chongtao Ge; Zuzana Bohrerova; Jiyoung Lee
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2013-1-28
Journal Detail:
Title:  Journal of applied microbiology     Volume:  -     ISSN:  1365-2672     ISO Abbreviation:  J. Appl. Microbiol.     Publication Date:  2013 Jan 
Date Detail:
Created Date:  2013-1-28     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9706280     Medline TA:  J Appl Microbiol     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
© 2013 The Authors Journal of Applied Microbiology © 2013 The Society for Applied Microbiology.
Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, 43210, USA.
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