Effect of pre-harvest sanitizer treatments on Listeria survival, sensory quality and bacterial community dynamics on leafy green vegetables grown under commercial conditions

• Published in: Food research international 2023-11, Vol.173, p.113341-113341, Article 113341
• Main Authors: Shang, Hongshan, Tan, Bi Zheng, Dakwa, Vongai, D'Agnese, Erin, Stanley, Roger A., Sassi, Hannah, Lai, Yu-Wen, Deaker, Rosalind, Bowman, John P.
• Format: Article
• Language: English
• Subjects: 1-Bromo-3-chloro-5-dimethylhydantoin; Electrolyzed water; Food safety; Peroxyacetic acid; Spinach; Spoilage
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2023.113341

[Display omitted] •80 mg/L 5:1 PAA:H2O2 was highly effective in inactivating Listeria on a range of LGV crops.•Sanitizer application neither extended nor reduced chilled stored LGV shelf-lives.•Sanitizer application did not negatively impact any LGV sensorial quality criteria.•A small subset of bacterial taxa grew during chill storage differing between LGVs. Leafy green vegetables (LGVs) have large surface areas and can be colonized by various microorganisms including pathogens. In this study, we investigated the effect of pre-harvest sanitizer treatments on the survival of inoculated proxy pathogen Listeria innocua ATCC 33090 and the natural microbial community of mizuna, rocket (arugula), red chard and spinach grown under commercial conditions. Electrolyzed water (e-water), peracetic acid (PAA), and 1-bromo-3-chloro-5-dimethylhydantoin (BCDMH) were tested against water controls. We also observed the subsequent sensorial changes of harvested, bagged LGV leaves over a period of 12 days within chill storage alongside the growth, diversity and structure of bacterial populations determined using 16S rRNA gene amplicon sequencing and total viable counts (TVC). Treatment with PAA resulted in the highest reductions of L. innocua (2.4–5.5 log units) compared to the other treatments (0.25–2.5 log units). On day 0 (24 h after sanitizer application), the TVC on sanitizer treated LGVs were significantly reduced compared to water controls, except for rocket. During storage at 4.5 (±0.5)°C sanitisers only hindered microbial growth on LGVs initially and did not influence final bacterial population levels, growth rates or changes in LGV sample colour, decay, odour and texture compared to water controls. Shelf-life was not extended nor was it reduced. The community structure on LGV types differed though a core set of bacterial amplicon sequence variants (ASV) were present across all samples. No significant differences were observed in bacterial diversity between sanitizer treatments, however sanitizer treated LGV samples had initially reduced diversity compared to water treated samples. The bacterial compositions observed at the end point of storage considerably differed from what was observed at initial point owing to the increase in abundance of specific bacterial taxa, mainly Pseudomonas spp., the abundance and growth responses differing between LGV types studied. This study provides a better understanding on the microbiology and sensory impact of pre-harvest applied s