Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables

• Published in: Food control 2009-03, Vol.20 (3), p.262-268
• Main Authors: Velázquez, Lidia del Carmen, Barbini, Norma Beatriz, Escudero, María Esther, Estrada, Cecilia Lucero, Guzmán, Ana María Stefanini de
• Format: Article
• Language: English
• Subjects: bacterial contamination; benzalkonium chloride; decontamination; enterohemorrhagic Escherichia coli; Enteropathogens; Escherichia coli; Escherichia coli O157:H7; food contamination; food pathogens; food preservation; food processing; food quality; food safety; food sanitation; Fresh vegetables; fresh-cut foods; lactic acid; lettuce; Lycopersicon esculentum; microbial growth; microbiological quality; Sanitation; sanitizers; sanitizing; sodium hypochlorite; storage quality; tomatoes; washing; Yersinia enterocolitica
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2008.05.012

The effectiveness in the assurance of fresh vegetable microbiological quality of wash solutions containing 200 ppm free chlorine, 0.1 mg/ml benzalkonium chloride, 0.2% and 1% lactic acid was assessed on Escherichia coli O157:H7 and Yersinia enterocolitica contaminated lettuce and tomatoes. Y. enterocolitica reduction on tomatoes (5.08, 4.77 and 4.21 log after 0.2% lactic acid, 200 ppm chlorine and 0.1 mg/ml benzalkonium chloride treatments, respectively) were significantly higher than those for Y. enterocolitica on lettuce and E. coli O157:H7 on both vegetables. Antimicrobial treatment effects on bacterial counts and product quality after subsequent 7 day storage (4 °C and 22 °C) were determined. No pathogens were found in natural microflora of fresh vegetables.