Cetylpyridinium chloride direct spray treatments reduce Salmonella on cantaloupe rough surfaces

Cetylpyridinium chloride (CPC) solutions (0, 0.5, or 1.0%) were applied to cantaloupe (“Athena” and “Hale's Best Jumbo” cultivars) rind plugs, either before or after inoculation with a broth culture of Salmonella Michigan (109 CFU/mL) and held at 37°C for 1 or 24 hr. Rind plugs were diluted, sh...

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Bibliographic Details
Published in:Journal of food safety 2018-08, Vol.38 (4), p.e12471-n/a
Main Authors: Saucedo‐Alderete, Raúl O., Eifert, Joseph D., Boyer, Renee R., Williams, Robert C., Welbaum, Gregory E.
Format: Article
Language:English
Subjects:
Antiinfectives and antibacterials
Cetylpyridinium chloride
Chlorine
Color
Contamination
Cucumis melo
Cultivars
Dilution
Fertilizers
Firmness
Food contamination
Food handling
Food processing
Food processing industry
Food safety
Fruits
Handlers
Inoculation
Irrigation water
Melons
Original
Pathogens
Plugs
Salmonella
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Summary:Cetylpyridinium chloride (CPC) solutions (0, 0.5, or 1.0%) were applied to cantaloupe (“Athena” and “Hale's Best Jumbo” cultivars) rind plugs, either before or after inoculation with a broth culture of Salmonella Michigan (109 CFU/mL) and held at 37°C for 1 or 24 hr. Rind plugs were diluted, shaken, and sonicated, and solutions were enumerated. Texture quality and color were evaluated over 14 days storage at 4°C after 0 and 1% CPC spray applications. A 0.5 or 1.0% (vol/vol) application of CPC after Salmonella reduced the pathogen levels between 2.34 log CFU/mL and 5.16 log CFU/mL in comparison to the control (p 
ISSN:0149-6085
1745-4565
DOI:10.1111/jfs.12471