Calcinated calcium killing of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on the surface of tomatoes

This study was conducted to evaluate the efficacy of calcinated calcium, 200 ppm chlorine water (1% active chlorine), and sterile distilled water in killing Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on the surfaces of spot-inoculated tomatoes. Inoculated tomatoes were sprayed...

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Bibliographic Details
Published in:Journal of food protection 2002-11, Vol.65 (11), p.1706-1711
Main Authors: BARI, M. L, INATSU, Y, KAWASAKI, S, NAZUKA, E, ISSHIKI, K
Format: Article
Language:English
Subjects:
Biological and medical sciences
Calcium - pharmacology
Chlorine - pharmacology
Colony Count, Microbial
Disinfectants - pharmacology
Disinfection - methods
Escherichia coli
Escherichia coli O157 - drug effects
Food Handling - methods
Food industries
Food Microbiology
Fruit and vegetable industries
fruits
Fundamental and applied biological sciences. Psychology
Listeria monocytogenes
Listeria monocytogenes - drug effects
Lycopersicon esculentum
Salmonella
Salmonella - drug effects
Solanum lycopersicum - microbiology
Treatment Outcome
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Summary:This study was conducted to evaluate the efficacy of calcinated calcium, 200 ppm chlorine water (1% active chlorine), and sterile distilled water in killing Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on the surfaces of spot-inoculated tomatoes. Inoculated tomatoes were sprayed with calcinated calcium, chlorinated water, or sterile distilled water (control) and hand rubbed for 30 s. Populations of E coli O157:H7, Salmonella, and L. monocytogenes in the rinse water and in the residual (0.1% peptone) wash solution were determined. Treatment with 200 ppm chlorine and calcinated calcium resulted in 3.40- and 7.85-log10 reductions of E. coli O157:H7, respectively, and 2.07- and 7.36-log10 reductions of Salmonella, respectively. Treatment with 200 ppm chlorine and calcinated calcium reduced L monocytogenes numbers by 2.27 and 7.59 log10 CFU per tomato, respectively. The findings of this study suggest that calcinated calcium could be useful in controlling pathogenic microorganisms in fresh produce.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028x-65.11.1706