Journal articles: 'Fresh produce wash process'

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Van Haute, Sam, Imca Sampers, Kevin Holvoet, and Mieke Uyttendaele. "Physicochemical Quality and Chemical Safety of Chlorine as a Reconditioning Agent and Wash Water Disinfectant for Fresh-Cut Lettuce Washing." Applied and Environmental Microbiology 79, no. 9 (February 8, 2013): 2850–61. http://dx.doi.org/10.1128/aem.03283-12.

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ABSTRACTChlorine was assessed as a reconditioning agent and wash water disinfectant in the fresh-cut produce industry. Artificial fresh-cut lettuce wash water, made from butterhead lettuce, was used for the experiments. In the reconditioning experiments, chlorine was added to artificial wash water inoculated withEscherichia coliO157 (6 log CFU/ml). Regression models were constructed based on the inactivation data and validated in actual wash water from leafy vegetable processing companies. The model that incorporated chlorine dose and chemical oxygen demand (COD) of the wash water accurately predicted inactivation.Listeria monocytogeneswas more resistant to chlorine reconditioning in artificial wash water thanSalmonellaspp. andEscherichia coliO157. During the washing process with inoculated lettuce (4 log CFU/g), in the absence of chlorine, there was a rapid microbial buildup in the water that accumulated to 5.4 ± 0.4 log CFU/100 ml after 1 h. When maintaining a residual concentration of 1 mg/liter free chlorine, wash water contamination was maintained below 2.7, 2.5, and 2.5 log CFU/100 ml for tap water and artificial process water with COD values of 500 and 1,000 mg O2/liter, respectively. A model was developed to predict water contamination during the dynamic washing process. Only minor amounts of total trihalomethanes were formed in the water during reconditioning. Total trihalomethanes accumulated to larger amounts in the water during the wash water disinfection experiments and reached 124.5 ± 13.4 μg/liter after 1 h of execution of the washing process in water with a COD of 1,000 mg O2/liter. However, no total trihalomethanes were found on the fresh-cut lettuce after rinsing.

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Pablos, Cristina, Alba Fernández, Alison Thackeray, and Javier Marugán. "Effects of natural antimicrobials on prevention and reduction of bacterial cross-contamination during the washing of ready-to-eat fresh-cut lettuce." Food Science and Technology International 23, no. 5 (March 7, 2017): 403–14. http://dx.doi.org/10.1177/1082013217697851.

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Microbiological safety of the fresh-cut produce may not be guaranteed if the quality of wash water is not maintained. The use of natural antimicrobials as alternative to chlorine may offer interesting possibilities for disinfecting wash water. Antimicrobial properties of allyl- and benzyl-isothiocyanates, respectively, and chitosan against Salmonella spp. were evaluated by standard plate count. Minimal inhibitory concentration values were observed for benzyl-isothiocyanate and chitosan, corresponding to 50 and 1000 mgl−1, respectively. A 5 min washing of 25 g fresh-cut lettuce was performed. Transfer of Salmonella from the water to the produce was observed. Benzyl-isothiocyanate addition of 75 mgl−1 before starting the washing process gave rise to a complete removal of total bacteria and Salmonella in the wash water after 24 h before starting the second cycle. Antimicrobial benzyl-isothiocyanate effects have been demonstrated to persist after 48 h.

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Abnavi, Mohammadreza Dehghan, Chandrasekhar R. Kothapalli, Daniel Munther, and Parthasarathy Srinivasan. "Chlorine inactivation of Escherichia coli O157:H7 in fresh produce wash process: Effectiveness and modeling." International Journal of Food Microbiology 356 (October 2021): 109364. http://dx.doi.org/10.1016/j.ijfoodmicro.2021.109364.

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CHANDRA, VENESSA, MARIA TORRES, and YNÉS R. ORTEGA. "Efficacy of Wash Solutions in Recovering Cyclospora cayetanensis, Cryptosporidium parvum, and Toxoplasma gondii from Basil." Journal of Food Protection 77, no. 8 (August 1, 2014): 1348–54. http://dx.doi.org/10.4315/0362-028x.jfp-13-381.

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Parasitic diseases can be acquired by ingestion of contaminated raw or minimally processed fresh produce (herbs and fruits). The sensitivity of methods used to detect parasites on fresh produce depends in part on the efficacy of wash solutions in removing them from suspect samples. In this study, six wash solutions (sterile E-Pure water, 3% levulinic acid–3% sodium dodecyl sulfate, 1 M glycine, 0.1 M phosphate-buffered saline, 0.1% Alconox, and 1% HCl–pepsin) were evaluated for their effectiveness in removing Cyclospora cayetanensis, Cryptosporidium parvum, and Toxoplasma gondii from basil. One hundred or 1,000 oocysts of these parasites were inoculated onto the adaxial surfaces of 25 g of basil leaves, placed in stomacher bags, and stored for 1 h at 21°C or 24 h at 4°C. Leaves were hand washed in each wash solution for 1 min. DNA was extracted from the wash solutions and amplified using PCR for the detection of all parasites. Oocysts inoculated at a concentration of 1,000 oocysts per 25 g of basil were detected in all wash solutions. At an inoculum concentration of 100 oocysts per 25 g, oocysts were detected in 18.5 to 92.6% of the wash solutions. The lowest variability in recovering oocysts from basil inoculated with 100 oocysts was observed in 1% HCl–pepsin wash solution. Oocyst recovery rates were higher at 1 h than at 24 h postinoculation. Unlike most bacteria, parasites cannot be enriched; therefore, an optimal recovery process for oocysts from suspected foods is critical. The observations in this study provide guidance concerning the selection of wash solutions giving the highest retrieval of parasite oocysts.

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HOLVOET, KEVIN, LIESBETH JACXSENS, IMCA SAMPERS, and MIEKE UYTTENDAELE. "Insight into the Prevalence and Distribution of Microbial Contamination To Evaluate Water Management in the Fresh Produce Processing Industry." Journal of Food Protection 75, no. 4 (April 1, 2012): 671–81. http://dx.doi.org/10.4315/0362-028x.jfp-11-175.

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This study provided insight into the degree of microbial contamination in the processing chain of prepacked (bagged) lettuce in two Belgian fresh-cut produce processing companies. The pathogens Salmonella and Listeria monocytogenes were not detected. Total psychrotrophic aerobic bacterial counts (TPACs) in water samples, fresh produce, and environmental samples suggested that the TPAC is not a good indicator of overall quality and best manufacturing practices during production and processing. Because of the high TPACs in the harvested lettuce crops, the process water becomes quickly contaminated, and subsequent TPACs do not change much throughout the production process of a batch. The hygiene indicator Escherichia coli was used to assess the water management practices in these two companies in relation to food safety. Practices such as insufficient cleaning and disinfection of washing baths, irregular refilling of the produce wash baths with water of good microbial quality, and the use of high product/water ratios resulted in a rapid increase in E. coli in the processing water, with potential transfer to the end product (fresh-cut lettuce). The washing step in the production of fresh-cut lettuce was identified as a potential pathway for dispersion of microorganisms and introduction of E. coli to the end product via cross-contamination. An intervention step to reduce microbial contamination is needed, particularly when no sanitizers are used as is the case in some European Union countries. Thus, from a food safety point of view proper water management (and its validation) is a critical point in the fresh-cut produce processing industry.

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LUO, YAGUANG, XIANGWU NOU, YANG YANG, ISABEL ALEGRE, ELLEN TURNER, HAO FENG, MARIBEL ABADIAS, and WILLIAM CONWAY. "Determination of Free Chlorine Concentrations Needed To Prevent Escherichia coli O157:H7 Cross-Contamination during Fresh-Cut Produce Wash†." Journal of Food Protection 74, no. 3 (March 1, 2011): 352–58. http://dx.doi.org/10.4315/0362-028x.jfp-10-429.

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This study was conducted to investigate the effect of free chlorine concentrations in wash water on Escherichia coli O157:H7 reduction, survival, and transference during washing of fresh-cut lettuce. The effectiveness of rewashing for inactivation of E. coli O157:H7 on newly cross-contaminated produce previously washed with solutions containing an insufficient amount of chlorine also was assessed. Results indicate that solutions containing a minimum of 0.5 mg/liter free chlorine were effective for inactivating E. coli O157:H7 in suspension to below the detection level. However, the presence of 1 mg/liter free chlorine in the wash solution before washing was insufficient to prevent E. coli O157:H7 survival and transfer during washing because the introduction of cut lettuce to the wash system quickly depleted the free chlorine. Although no E. coli O157:H7 was detected in the wash solution containing 5 mg/liter free chlorine before washing a mix of inoculated and uninoculated lettuce, low numbers of E. coli O157:H7 cells were detected on uninoculated lettuce in four of the seven experimental trials. When the prewash free chlorine concentration was increased to 10 mg/liter or greater, no E. coli O157:H7 transfer was detected. Furthermore, although rewashing newly cross-contaminated lettuce in 50 mg/liter free chlorine for 30 s significantly reduced (P = 0.002) the E. coli O157:H7 populations, it failed to eliminate E. coli O157:H7 on lettuce. This finding suggests that rewashing is not an effective way to correct for process failure, and maintaining a sufficient free chlorine concentration in the wash solution is critical for preventing pathogen cross-contamination.

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GONZALEZ, ROLANDO J., YAGUANG LUO, SAUL RUIZ-CRUZ, and JAMES L. McEVOY. "Efficacy of Sanitizers To Inactivate Escherichia coli O157:H7 on Fresh-Cut Carrot Shreds under Simulated Process Water Conditions†." Journal of Food Protection 67, no. 11 (November 1, 2004): 2375–80. http://dx.doi.org/10.4315/0362-028x-67.11.2375.

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Chlorine is widely used as a sanitizer to maintain the microbial quality and safety of fresh-cut produce; however, chlorine treatment lacks efficacy on pathogen reduction, especially when the fresh-cut processing water contains heavy organic loads. A more efficacious sanitizer that can tolerate the commercial processing conditions is needed to maintain microbial safety of fresh-cut produce. This study evaluated the efficacy of Escherichia coli O157:H7 reduction on fresh-cut carrots using new and traditional sanitizers with tap water and fresh-cut processing water scenarios. Fresh-cut carrot shreds inoculated with E. coli O157:H7 were washed in sanitizer solutions including 200 ppm chlorine, citric acid–based sanitizer (Pro-San), 80 ppm peroxyacetic acid-based sanitizer (Tsunami 100), and 1,000 ppm acidified sodium chlorite (SANOVA) prepared in fresh tap water or simulated processing water with a chemical oxygen demand level of approximately 3,500 mg/liter. Samples were packaged and stored at 5°C. Microbial analyses performed at days 0, 7, and 14 indicate that the organic load in the process water significantly affected the efficacy of chlorine on pathogen removal and was especially evident on samples tested during storage. Acidified sodium chlorite provided a strong pathogen reduction even under process water conditions with up to a 5.25-log reduction when compared with the no-wash control. E. coli O157:H7 was not recovered on acidified sodium chlorite–treated samples during the entire 14 days of storage, even following an enrichment step. These results suggest that acidified sodium chlorite holds considerable promise as an alternative sanitizer of fresh-cut produce.

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ZHOU, BIN, YAGUANG LUO, XIANGWU NOU, and PATRICIA MILLNER. "Development of an Algorithm for Feed-Forward Chlorine Dosing of Lettuce Wash Operations and Correlation of Chlorine Profile with Escherichia coli O157:H7 Inactivation." Journal of Food Protection 77, no. 4 (April 1, 2014): 558–66. http://dx.doi.org/10.4315/0362-028x.jfp-13-352.

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The dynamic interactions of chlorine and organic matter during a simulated fresh-cut produce wash process and the consequences for Escherichia coli O157:H7 inactivation were investigated. An algorithm for a chlorine feed-forward dosing scheme to maintain a stable chlorine level was further developed and validated. Organic loads with chemical oxygen demand of 300 to 800 mg/liter were modeled using iceberg lettuce. Sodium hypochlorite (NaOCl) was added to the simulated wash solution incrementally. The solution pH, free and total chlorine, and oxidation-reduction potential were monitored, and chlorination breakpoint and chloramine humps determined. The results indicated that the E. coli O157:H7 inactivation curve mirrored that of the free chlorine during the chlorine replenishment process: a slight reduction in E. coli O157:H7 was observed as the combined chlorine hump was approached, while the E. coli O157:H7 cell populations declined sharply after chlorination passed the chlorine hump and decreased to below the detection limit (<0.75 most probable number per ml) after the chlorination breakpoint was reached. While the amounts of NaOCl required for reaching the chloramine humps and chlorination breakpoints depended on the organic loads, there was a linear correlation between NaOCl input and free chlorine in the wash solution once NaOCl dosing passed the chlorination breakpoint, regardless of organic load. The data obtained were further exploited to develop a NaOCl dosing algorithm for maintaining a stable chlorine concentration in the presence of an increasing organic load. The validation tests results indicated that free chlorine could be maintained at target levels using such an algorithm, while the pH and oxidation-reduction potential were also stably maintained using this system.

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SHYNKARYK, MYKOLA V., TARAS PYATKOVSKYY, HUSSEIN M. MOHAMED, AHMED E. YOUSEF, and SUDHIR K. SASTRY. "Physics of Fresh Produce Safety: Role of Diffusion and Tissue Reaction in Sanitization of Leafy Green Vegetables with Liquid and Gaseous Ozone-Based Sanitizers." Journal of Food Protection 78, no. 12 (December 1, 2015): 2108–16. http://dx.doi.org/10.4315/0362-028x.jfp-15-290.

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Produce safety has received much recent attention, with the emphasis being largely on discovery of how microbes invade produce. However, the sanitization operation deserves more attention than it has received. The ability of a sanitizer to reach the site of pathogens is a fundamental prerequisite for efficacy. This work addresses the transport processes of ozone (gaseous and liquid) sanitizer for decontamination of leafy greens. The liquid sanitizer was ineffective against Escherichia coli K-12 in situations where air bubbles may be trapped within cavities. A model was developed for diffusion of sanitizer into the interior of produce. The reaction rate of ozone with the surface of a lettuce leaf was determined experimentally and was used in a numerical simulation to evaluate ozone concentrations within the produce and to determine the time required to reach different locations. For aqueous ozone, the penetration depth was limited to several millimeters by ozone self-decomposition due to the significant time required for diffusion. In contrast, gaseous sanitizer was able to reach a depth of 100 mm in several minutes without depletion in the absence of reaction with surfaces. However, when the ozone gas reacted with the produce surface, gas concentration was significantly affected. Simulation data were validated experimentally by measuring ozone concentrations at the bottom of a cylinder made of lettuce leaf. The microbiological test confirmed the relationship between ozone transport, its self-decomposition, reaction with surrounding materials, and the degree of inactivation of E. coli K-12. Our study shows that decontamination of fresh produce, through direct contact with the sanitizer, is more feasible with gaseous than with aqueous sanitizers. Therefore, sanitization during a high-speed washing process is effective only for decontaminating the wash water.

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DENG, KAIPING, XUE WANG, LI-HAN YEN, HONGLIU DING, and MARY LOU TORTORELLO. "Behavior of Shiga Toxigenic Escherichia coli Relevant to Lettuce Washing Processes and Consideration of Factors for Evaluating Washing Process Surrogates." Journal of Food Protection 77, no. 11 (November 1, 2014): 1860–67. http://dx.doi.org/10.4315/0362-028x.jfp-14-220.

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Postharvest processes for fresh produce commonly include washing in water containing antimicrobial chemicals, such as chlorine; however, if the antimicrobials are not present in sufficient levels, washing can promote the spread of contamination that might be present. To understand cross-contamination risk during washing, we tested a collection of Shiga toxigenic Escherichia coli (STEC), including O157:H7 and other non-O157 strains, for certain traits during washing of fresh-cut lettuce, i.e., sensitivity to sublethal chlorine levels and ability to cross-contaminate (detach from and attach to) lettuce in the presence of sublethal chlorine levels. Nonpathogenic E. coli Nissle 1917 (EcN) and Pediococcus pentosaceus lactic acid bacterial species (LAB) were included as potential washing process validation surrogates. As measured by extension of the lag phase of growth in media containing 0.15 ppm of chlorine, chlorine sensitivity varied among the STECs. Cross-contamination was assessed by evaluating transfer of bacteria from inoculated to uninoculated leaves during washing. Without chlorine, similar transfer to wash water and uninoculated leaves was shown. In 1 ppm of chlorine, cross-contamination was not detected with most strains, except for the substantial transfer by a STEC O111 strain and EcN in some replicates. Strain O111 and EcN showed less inactivation in 0.25 ppm of chlorine water compared with O157 (P < 0.05). LAB showed similar transfer and similar chlorine inactivation to O157. Considering together the sublethal chlorine sensitivity and detachment/attachment traits, neither EcN nor LAB displayed optimal characteristics as washing process surrogates for the STEC strains, although further evaluation is needed. This work demonstrated a range of behaviors of STEC strains during lettuce washing and may be helpful in hazard characterization, identifying factors to consider for evaluating washing process efficacy, and identifying phenotypic traits to select surrogates to validate washing processes.

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Dokkum, W. Van, V. De La Guéronnière, G. Schaafsma, C. Bouley, J. Luten, and C. Latgé. "Bioavailability of calcium of fresh cheeses, enteral food and mineral water. A study with stable calcium isotopes in young adult women." British Journal of Nutrition 75, no. 6 (June 1996): 893–903. http://dx.doi.org/10.1079/bjn19960195.

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True fractional Ca absorption from six foods was measured in twelve normal healthy women, aged 20–29 years. The tested foods were commercially available fresh cheese, fresh cheese prepared by new technology and rich in Ca, similar cheese with added Fe, enteral food, mineral water alone and combined with a spaghetti meal. The aim of the study was to investigate: (1) Ca absorption from a new Ca-rich fresh cheese and to compare it with that from the traditional commercial type of fresh cheese; (2) the effect of Fe enrichment of the new cheese on Ca absorption; (3) Ca absorption from the mineral water and the enteral product and to compare it with that from the dairy products; (4) the effect of a meal combined with the mineral water on Ca absorption. All test foods were consumed by all subjects according to a design with two Latin squares. Each treatment of 2 d was followed by a wash-out period of 2 weeks. Ca absorption was measured using a double stable-isotope (44Ca and 48Ca) extrinsic labelling technique. Mean fractional Ca absorption from the new fresh cheese was not significantly different from that from the traditional type (37·7 (SD 10·2)% v. 42·2 (SD 11·6)%). The addition of Fe to the new cheese did not significantly influence Ca absorption. Ca-absorption values from the mineral water (37·0 (SD 98) %) and from the enterd product (42·6 (SD 11·4)%) were not significantly different from those from the dairy products (37·7–42·2%, SD 10·2–11·6%). The co-ingestion of a spaghetti meal with the mineral water significantly enhanced Ca absorption from 37 (SD 9·8)% to 46·1 (SD 11·7)%. It is concluded that a new process leading to a fresh cheese with a higher Ca concentration does not alter Ca bioavailability compared with the standard technology and for a constant Ca supply. Thus this new fresh cheese would probably provide more Ca than the standard one. The fractional Ca-absorption values for mineral water and the enteral product indicate that these products can make an interesting contribution to Ca supply for populations with a low Ca intake and patients with specilic diseases respectively.

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Oka, T., and A. Nakano. "Inhibition of GTP hydrolysis by Sar1p causes accumulation of vesicles that are a functional intermediate of the ER-to-Golgi transport in yeast." Journal of Cell Biology 124, no. 4 (February 15, 1994): 425–34. http://dx.doi.org/10.1083/jcb.124.4.425.

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The SAR1 gene product (Sar1p), a 21-kD GTPase, is a key component of the ER-to-Golgi transport in the budding yeast. We previously reported that the in vitro reconstitution of protein transport from the ER to the Golgi was dependent on Sar1p and Sec12p (Oka, T., S. Nishikawa, and A. Nakano. 1991. J. Cell Biol. 114:671-679). Sec12p is an integral membrane protein in the ER and is essential for the Sar1 function. In this paper, we show that Sar1p can remedy the temperature-sensitive defect of the sec12 mutant membranes, which is in the formation of ER-to-Golgi transport vesicles. The addition of Sar1p promotes vesicle formation from the ER irrespective of the GTP- or GTP gamma S-bound form, indicating that the active form of Sar1p but not the hydrolysis of GTP is required for this process. The inhibition of GTP hydrolysis blocks transport of vesicles to the Golgi and thus causes their accumulation. The accumulating vesicles, which carry Sar1p on them, can be separated from other membranes, and, after an appropriate wash that removes Sar1p, are capable of delivering the content to the Golgi when added back to fresh membranes. Thus we have established a new method for isolation of functional intermediate vesicles in the ER-to-Golgi transport. The sec23 mutant is defective in activation of Sar1 GTPase (Yoshihisa, T., C. Barlowe, and R. Schekman. 1993. Science (Wash. DC). 259:1466-1468). The membranes and cytosol from the sec23 mutant show only a partial defect in vesicle formation and this defect is also suppressed by the increase of Sar1p. Again GTP hydrolysis is not needed for the suppression of the defect in vesicle formation. Based on these results, we propose a model in which Sar1p in the GTP-bound form is required for the formation of transport vesicles from the ER and the GTP hydrolysis by Sar1p is essential for entering the next step of vesicular transport to the Golgi apparatus.

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HISS, MONIQUE E., and STEVE C. HATHAWAR. "Microbiological and Visible Contamination of Lamb Carcasses According to Preslaughter Presentation Status: Implications for HACCP." Journal of Food Protection 58, no. 7 (July 1, 1995): 776–83. http://dx.doi.org/10.4315/0362-028x-58.7.776.

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The effective design and implementation of hazard analysis and critical control point (HACCP) systems for fresh meat is dependent on identification of those process steps that determine most of the contamination on the carcass, and institution of appropriate critical limits. Eight groups of 25 lamb carcasses of different preslaughter presentation statuses were subjected to excision sampling at multiple sites for microbiological contamination, and detailed examination for visible contamination. Examinations were conducted in a traditional dressing system after pelting, after pre-evisceration washing, at chiller loading, and at the end of the chill cycle. Mean levels of microbiological contamination on carcasses immediately after pelting (log10 aerobic plate count/cm2) (APC) ranged from 4.63 on those derived from dirty woolly washed lambs to 3.93 on those derived from clean shorn unwashed lambs. Higher APCs were found on carcasses derived from groups of lambs with a long wool and/or dirty, and washed preslaughter status. There was a significant interaction between long wool and preslaughter washing at pelting, and differences between groups were “smoothed” as APCs generally trended downwards throughout subsequent process steps. Only long wool and preslaughter washing remained as significant factors associated with higher levels of contamination at the end of the chill cycle. Levels of visible contamination in different categories had a variable pattern, and carcasses derived from unwashed lambs had markedly higher rates of “other” and faecal contamination, a trend contrary to that for microbiological contamination. The pre-evisceration wash removed almost all contamination with wool, but had little effect on visible fecal contamination. The results of this study suggest that attempts to use visible contamination as a parameter to monitor microbiological hygiene on carcasses at a designated critical control point in a HACCP system for red meat must be undertaken with caution. It would appear more appropriate to effect HACCP-based process control by monitoring the preslaughter presentation status of the animals, along with correct operating procedures at pelting and appropriate communication loops, rather than using on-line monitoring of the product itself for visible carcass contamination.

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Chen, Xi, and Yen-Con Hung. "Predicting chlorine demand of fresh and fresh-cut produce based on produce wash water properties." Postharvest Biology and Technology 120 (October 2016): 10–15. http://dx.doi.org/10.1016/j.postharvbio.2016.05.007.

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LI-COHEN, AMY E., and CHRISTINE M. BRUHN. "Safety of Consumer Handling of Fresh Produce from the Time of Purchase to the Plate: A Comprehensive Consumer Survey." Journal of Food Protection 65, no. 8 (August 1, 2002): 1287–96. http://dx.doi.org/10.4315/0362-028x-65.8.1287.

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A national mail survey focusing on consumer handling of fresh fruits and vegetables was conducted among 2,000 randomly selected households in the United States. The objective was to quantify consumer practices relating to the purchase, transport, storage, and preparation of fresh produce, with emphasis on practices that affect safety. Following an additional mailing procedure, a response rate of 33% was obtained. Six percent of the consumers responded that they seldom or never wash fresh produce, and more than 35% indicated that they do not wash their melons before preparation. Twenty-three percent of the respondents indicated placing their meat, poultry, and fish on a refrigerator shelf above other foods, and 9% do not place their produce at any specific location in the refrigerator. Almost half of the respondents indicated not always washing their hands before handling fresh produce. Ninety-seven percent of respondents reported that they always wash their food preparation surfaces after contact with meat products, yet 5% and 24% dry wipe or wash with water only, respectively. The results from this study suggest that women, lower-income households, people 65 years and older, and non–college graduates practice safer food handling methods than men, higher-income households, people younger than 65 years, and college or postcollege graduates. The survey findings suggest that consumer education materials should emphasize safe handling practices from purchase through consumption. Educational outreach should target specific subpopulations, men, college graduates, higher-income households, and people younger than 65 years because of their higher frequency of unsafe handling and washing practices.

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MAGNONE, JOSHUA P., PATRICK J. MAREK, ALEXANDER SULAKVELIDZE, and ANDRE G. SENECAL. "Additive Approach for Inactivation of Escherichia coli O157:H7, Salmonella, and Shigella spp. on Contaminated Fresh Fruits and Vegetables Using Bacteriophage Cocktail and Produce Wash." Journal of Food Protection 76, no. 8 (August 1, 2013): 1336–41. http://dx.doi.org/10.4315/0362-028x.jfp-12-517.

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The incidence of foodborne outbreaks involving fresh produce is of worldwide concern. Lytic bacteriophage cocktails and a levulinic acid produce wash were investigated for their effectiveness against the foodborne pathogens Escherichia coli O157:H7, Shigella spp., and Salmonella on broccoli, cantaloupe, and strawberries. Inoculated samples were treated with bacteriophage cocktails (BC) before storage at 10°C for 24 h, a levulinic acid produce wash (PW) after storage at 10°C for 24 h, or a combination of the washes (BCPW) before and after storage. All three treatments were compared against a 200-ppm free available chlorine wash. Wash solutions were prepared using potable water and water with an increased organic content of 2.5 g/liter total dissolved solids and total organic carbon. BCPW was the most effective treatment, producing the highest log reductions in the pathogens. Produce treated with BCPW in potable water with a PW exposure time of 5 min resulted in the highest reduction of each pathogen for all samples tested. The type of produce and wash solution had significant effects on the efficacy of the individual treatments. The chlorine wash in water with higher organic content was the least effective treatment tested. An additive effect of BCPW was seen in water with higher organic content, resulting in greater than 4.0-log reductions in pathogens. Our findings indicate that the combination of antimicrobial BC with a commercial produce wash is a very effective method for treating produce contaminated with E. coli O157:H7, Shigella spp., and Salmonella even in the presence of high loads of organic matter.

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Gibson, Kristen E., Giselle Almeida, Sarah L. Jones, Kacy Wright, and Jung Ae Lee. "Inactivation of bacteria on fresh produce by batch wash ozone sanitation." Food Control 106 (December 2019): 106747. http://dx.doi.org/10.1016/j.foodcont.2019.106747.

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Chaidez, Cristobal, Javier Lopez, and Nohelia Castro-del Campo. "Quaternary ammonium compounds: an alternative disinfection method for fresh produce wash water." Journal of Water and Health 5, no. 2 (June 1, 2007): 329–33. http://dx.doi.org/10.2166/wh.2007.009b.

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Irrigation water can serve as a vehicle for transporting pathogenic microorganisms, and numerous cases of bacterial infections from consumption of irrigated fresh produce have been reported in recent years. Chlorine-based disinfectants applied when produce is packed are widely used to control microorganisms. When applied properly, the chlorine products are effective. However, hazardous disinfection breakdown products can be formed, and chlorine disinfectants have high oxidant activity that can affect produce quality and pose a risk to food handlers. Quaternary Ammonium Compounds (QACs) are a disinfectant alternative for the washing of fruits and vegetables. They can control a great number of microorganisms, have low toxicity when used at recommended doses, and are stable in storage. The purpose of this work was to assess the disinfectant activity of QACs against Escherichia coli and Staphylococcus aureus under worst-case and average-case turbidity conditions, (2 and 100 nephelometric units); two disinfectant concentrations (100 and 200 mg/L; and two contact times (30 and 120 seconds). Our research showed that QACs were effective against both bacteria. The percentage reduction of Escherichia coli was significantly higher in the less turbid solution (P=0.027), while turbidity did not affect the reduction of Staphylococcus aureus (P>0.05). E. coli was more resistant to QAC treatment than S. aureus. Based on the data obtained we can conclude that QACs could be an alternative in washing processes of fruits and vegetables.

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Harmon, J. Brian, Hannah K. Gray, Charles C. Young, and Kellogg J. Schwab. "Microfluidic droplet application for bacterial surveillance in fresh-cut produce wash waters." PLOS ONE 15, no. 6 (June 9, 2020): e0233239. http://dx.doi.org/10.1371/journal.pone.0233239.

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Weng, ShihChi, Yaguang Luo, Jie Li, Bin Zhou, Joseph G. Jacangelo, and Kellogg J. Schwab. "Assessment and speciation of chlorine demand in fresh-cut produce wash water." Food Control 60 (February 2016): 543–51. http://dx.doi.org/10.1016/j.foodcont.2015.08.031.

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Ali, Y., H. Y. Mah, E. T. Phuah, S. N. Chen, S. K. Yeo, C. S. Kuan, Son Radu, C. Y. New, C. H. Kuan, and P. Azizi. "Evaluation of biofilm-forming abilities of Listeria monocytogenes (ATCC 19115) and efficacy of different washing methods for removal of biofilm on apple." Food Research 5, no. 4 (August 8, 2021): 259–65. http://dx.doi.org/10.26656/fr.2017.5(4).037.

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Fresh produce can be contaminated at any stage along the food supply chain. In this study, apple was chosen to determine the time course of biofilm formation by Listeria monocytogenes (ATCC 19115), as well as to compare the efficacy of different household washing methods such as scrubbing with hands under running tap water, soaking with and without commercial vegetable wash with different treatment times in removing the biofilm formation by L. monocytogenes on apple surface. The biofilm formation was quantified using crystal violet assay and the result showed that L. monocytogenes took 18 hrs to form matured biofilm on apple surface. Besides, scrubbing apples with hands under running tap water for 30 s and 60 s were the most effective method which significantly removed (P<0.05) biofilm formed on the apple surface with approximately 5.93 log reduction. Soaking apples with vegetable wash for 5 mins and 10 mins were also found to be significantly effective (P<0.05) in reducing L. monocytogenes biofilm. Since L. monocytogenes can form matured biofilm on fresh produce, therefore efficient washing step is important before consuming fresh produce to lower the risk of foodborne illness.

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López-Gálvez, F., V. Gómez-López, G. D. Posada-Izquierdo, M. V. Selma, F. Pérez-Rodríguez, J. Gobet, M. I. Gil, and A. Allende. "Electrochemical disinfection of process wash water for the fresh-cut industry." Acta Horticulturae, no. 1209 (August 2018): 371–78. http://dx.doi.org/10.17660/actahortic.2018.1209.55.

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Hoelzer, K., R. Pouillot, J. M. Van Doren, and S. Dennis. "Reduction of Listeria monocytogenes contamination on produce – A quantitative analysis of common liquid fresh produce wash compounds." Food Control 46 (December 2014): 430–40. http://dx.doi.org/10.1016/j.foodcont.2014.06.011.

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NÜESCH-INDERBINEN, MAGDALENA, KATHRIN ZURFLUH, SOPHIE PETERHANS, HERBERT HÄCHLER, and ROGER STEPHAN. "Assessment of the Prevalence of Extended-Spectrum β-Lactamase–Producing Enterobacteriaceae in Ready-to-Eat Salads, Fresh-Cut Fruit, and Sprouts from the Swiss Market." Journal of Food Protection 78, no. 6 (June 1, 2015): 1178–81. http://dx.doi.org/10.4315/0362-028x.jfp-15-018.

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Ready-to-eat (RTE) prepacked salads and fruit have been successfully marketed for the last decade in Switzerland and are increasingly important as a component of everyday diets. To determine whether extended-spectrum β-lactamase (ESBL)–producing Enterobacteriaceae are present in RTE salads, fresh-cut fruit, and sprouts on the Swiss market, samples of 238 mixed and unmixed RTE produce from a large production plant and 23 sprout samples from two sprout farms were analyzed. Further, four samples from the production plant's recycled wash water, which is used for crop irrigation, were analyzed. Twelve (5%) of the 238 RTE products and one of the recycled wash water samples yielded ESBL-producing Enterobacteriaceae. Strain identification and PCR analysis of the blaESBL genes revealed Kluyvera ascorbata isolated from a tomato sample harboring a blaCTX-M-2-like gene; multidrug-resistant (MDR) Enterobacter cloacae detected in a chives sample imported from Spain harboring the clinically important blaCTX-M-15 gene; and 10 Serratia spp. isolated from mixed salads (blaFONA-2 and blaFONA-2-like genes were found in 6 [60%] and blaFONA-4-like and blaFONA-5-like genes were each found in 2 [20%] of the isolates). The recycled wash water sample tested positive for one extraintestinal pathogenic MDR Escherichia coli B2:ST131 harboring blaCTX-M-27 and for one MDR E. coli A:ST88 containing blaCTX-M-3. None of the sprout samples tested positive for ESBL-producing Enterobacteriaceae. Overall, the majority of the Enterobacteriaceae detected in Swiss RTE produce were environmental strains producing minor ESBLs. The detection of an isolate producing a clinically important ESBL in a single sample and of an international circulating pathogenic strain (B2:ST131) in recycled wash water highlights the importance of surveillance of fresh produce and of recycled wash water that will be reused for irrigation purposes.

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Srivastava, Sandeep K., Sandhya R. Panch, Jianjian Jin, Haneen Shalabi, Nirali N. Shah, Steven L. Highfill, and David F. Stroncek. "Abbreviated T-Cell Activation on the Automated Clinimacs Prodigy Device Enhances Bispecific CD19/22 Chimeric Antigen Receptor T-Cell Viability and Fold Expansion, Reducing Total Culture Duration." Blood 132, Supplement 1 (November 29, 2018): 4551. http://dx.doi.org/10.1182/blood-2018-99-116846.

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Abstract Introduction: As clinical applications for Chimeric Antigen Receptor (CAR) T-cell therapy expand, cell manufacturing incorporating closed-system, automated instruments are supplanting traditional open-system, labor-intensive culture methods. At our institution and others, the CliniMACS Prodigy (Miltenyi Biotec), a closed-system automated device, has demonstrated success in the production of CAR T-cells from T-cell enrichment, activation, viral transduction, and expansion to downstream harvest for cryopreservation/fresh infusion. However, the duration of T-cell activation/viral transduction, and total T-cell culture duration are variable across centers (2-5 days and 7-13 days) and merit evaluation prior to routine use. Methods: Following the opening of our clinical protocol (Clinicaltrials.gov NCT03448393), CD19/CD22 Bispecific CAR T-cell products were manufactured on the Prodigy for 4 patients (Original Method, OM) but CAR T cell manufacturing was felt to be suboptimal. Consequently, we investigated a modified processing method (Modified Method, MM), for the manufacture of clinical grade products using the Prodigy. Specifically, TransAct CD3/CD28 reagent mediated T-cell activation/stimulation and lentiviral transduction (MSCV-CAR1922-WPRE; Lentigen Inc.) was terminated with a wash step at Day 3 (instead of the wash step at Day 5, as in the OM). Overstimulation of the relatively more sensitive patient cells was proposed as a likely cause of suboptimal cell viability and expansion in the OM runs. Final cell harvest was planned between culture days 7-12. A total of 4 apheresis products were evaluated using this MM and compared with the 4 prior runs using the OM. All products were obtained from live or deceased patients with disease profiles similar to patients on the clinical trial. Other process parameters (enrichment for CD4/CD8 subsets, in-process media changes with GMP-TexMACS Medium supplemented with human IL-2 (200IU/mL) and 3% human AB serum) were kept unchanged across the 2 methods. Transduction by Protein L expression, viability and cell phenotype (CD3, CD4/CD8) were measured by flow cytometry. Results: From ~0.1x109 CD4/8 enriched T-cells placed into the Prodigy culture chamber on day 0, the mean viable Total Nucleated Cells (TNC) obtained in the final product was 1.93x109 ± 0.27x109 in the 4 MM runs. This cell dose was accomplished by culture Day 7. In contrast, in the OM runs, the mean viable TNC obtained in the final products between Days 9 and 12 was 0.8x109 ± 0.7x109 (Figure 1a). Viable CAR transduced CD3+ fold increase was calculated for days 0-7 of the MM cultures and 0-9 and 0-12 of the OM cultures depending on day of harvest and for the 4 MM products the average fold increase was 15.3 ± 4.2 by Day 7 (Figure 1b) which was ~3 fold greater than OM products harvested on day 9 or 12. Viability of transduced cells was >80% throughout MM culture. In contrast, viability was about 31% during manufacturing of one of the OM products (Figure 1c). On the day of harvest, >99% of the cells were CD3+ T-cells for all 4 MM products (Figure 1d) with no remaining CD19+CD22+ cells. The CD4/CD8 ratio was as expected and favored CD4 T-cells over CD8 T-cells (Figure 1e). Transduction efficiency based on Protein L binding was >70% for the MM products and passed clinical release criteria (Figure 1f). A head-to-head comparison of the 2 methods from the same starting fraction in one patient product (Figure 1, 3A, 3B) also confirmed all findings above. Conclusions: Our data demonstrate that the modified CD19/CD22 Bispecific CAR T-cell manufacturing method (MM) which terminated T-cell activation/transduction by culture Day 3, resulted in reproducible and robust CAR T cell production, even in the relatively more sensitive patient cells. Viability, Viable TNC recovery, CD3% and Protein L expression were consistently higher with the MM compared to the OM. All final products in the MM met product release criteria. In addition, final product dose requirements were consistently met by culture Day 7 when using the MM, augmenting process efficiency. Consequently, we have adopted the MM for the manufacture of clinical CD19/CD22 Bispecific CAR T cells. However, to determine if this change effects CAR T cell potency, studies have been initiated to compare differences in T-cell subsets, activation/exhaustion/senescence and differentiation markers, and the metabolic activity of cells manufactured by the 2 methods. Disclosures No relevant conflicts of interest to declare.

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Park, E. J., P. M. Gray, S. W. Oh, J. Kronenberg, and D. H. Kang. "Efficacy of FIT Produce Wash and Chlorine Dioxide on Pathogen Control in Fresh Potatoes." Journal of Food Science 73, no. 6 (August 2008): M278—M282. http://dx.doi.org/10.1111/j.1750-3841.2008.00793.x.

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Huang, Runze, and Haiqiang Chen. "Use of 254 nm ultraviolet light for decontamination of fresh produce and wash water." Food Control 109 (March 2020): 106926. http://dx.doi.org/10.1016/j.foodcont.2019.106926.

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SONG, YUANYUAN, and XUETONG FAN. "Hydrogen Peroxide Residue on Tomato, Apple, Cantaloupe, and Romaine Lettuce after Treatments with Cold Plasma–Activated Hydrogen Peroxide Aerosols." Journal of Food Protection 84, no. 8 (April 1, 2021): 1304–8. http://dx.doi.org/10.4315/jfp-21-051.

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ABSTRACT Hydrogen peroxide (H2O2) has long been studied as an aqueous sanitizer to enhance microbial safety of fresh produce. Recently, we demonstrated that cold plasma–activated H2O2 aerosols, hereafter called ionized hydrogen peroxide (iHP), reduced populations of Salmonella, Listeria, and Escherichia coli by up to 5.5 log on surfaces of various produce items. However, the amount and fate of H2O2 residue left on fresh produce after treatments have not been evaluated. In the present study, H2O2 residue levels on apples, tomatoes, cantaloupe, and romaine lettuce were analyzed after treatments with 7.8% iHP at conditions that had been optimized and tailored for Salmonella reductions and each produce item. Results showed that higher residue levels were found on lettuce than on cantaloupe, tomatoes, and apples immediately after treatments. During storage at 10 and 22°C, H2O2 levels decreased rapidly and fell below 1 mg/kg within 1 day after treatments for all fresh produce items. Furthermore, the decrease was faster at 22°C than at 10°C. Most importantly, the levels of H2O2 residue on the fresh produce items were lower than those after wash with 1% H2O2 for 1 min. Overall, our results demonstrated that levels of H2O2 residue on fresh produce surfaces decomposed rapidly after treatment with iHP and did not appear to pose a safety concern after 1 day of storage. HIGHLIGHTS

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ALVARADO-CASILLAS, S., S. IBARRA-SÁNCHEZ, O. RODRÍGUEZ-GARCÍA, N. MARTÍNEZ-GONZÁLES, and A. CASTILLO. "Comparison of Rinsing and Sanitizing Procedures for Reducing Bacterial Pathogens on Fresh Cantaloupes and Bell Peppers." Journal of Food Protection 70, no. 3 (March 1, 2007): 655–60. http://dx.doi.org/10.4315/0362-028x-70.3.655.

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Increased consumption of fruits and vegetables is linked to health benefits but also to an increase in the number of outbreaks of foodborne illness. To determine the effectiveness of different sanitizing treatments for reducing bacterial pathogens on fresh produce, fresh cantaloupes and bell peppers were harvested and inoculated with suspensions of Salmonella Typhimurium and Escherichia coli O157:H7. The inoculated fruits were treated with water wash alone or were washed and then waxed or rinsed with 200 mg/liter hypochlorite, 10% Ca(OH)2, or 2% lactic acid solutions applied by dipping for 15 s or spraying for 15 s. Preliminary experiments with chlorine treatments indicated that spraying with a 200, 600, or 1,000 mg/liter hypochlorite solution reduced populations of both pathogens by 2.1 to 2.6 and 1.5 to 2.1 log CFU for Salmonella Typhimurium and E. coli O157:H7, respectively. In general, no differences were observed between chlorine solutions without pH adjustment (pH 9.2) and those with pH adjusted to 6.0. When different wash regimes were applied to inoculated cantaloupes or bell peppers, water wash alone produced significantly lower counts of both pathogens on bell peppers in comparison to untreated controls. However, this reduction was not observed on cantaloupes, indicating a possible surface effect. Application of 2% L-lactic acid by spray was the treatment that resulted in the lowest bacterial counts on both cantaloupes and bell peppers. This treatment did not produce any deleterious change in the sensorial characteristics of the products tested. None of the pathogens studied was able to grow during refrigerated storage (5°C for cantaloupes and 10°C for bell peppers), although numbers close to the detection limit of the counting method were found in randomly tested individual samples at days 14 and 28 of storage, indicating that these pathogens can survive for long periods on the produce surface. These results indicate that selected produce commodities could be sanitized at the packing facility. However, these interventions should not be applied as a replacement for but only as a complement to good hygiene practices.

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SAMADI, NASRIN, NEDA ABADIAN, DONYA BAKHTIARI, MOHAMMAD REZA FAZELI, and HOSSEIN JAMALIFAR. "Efficacy of Detergents and Fresh Produce Disinfectants against Microorganisms Associated with Mixed Raw Vegetables." Journal of Food Protection 72, no. 7 (July 1, 2009): 1486–90. http://dx.doi.org/10.4315/0362-028x-72.7.1486.

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Efficacy of commercial detergent and disinfectants to eliminate microorganisms associated with fresh vegetables eaten raw in Iran, including radish, parsley, basil, coriander (cilantro), Allium porrum (leek), and peppermint were studied. The raw vegetables were subjected to a triple wash treatment of washing in tap water for mud removal, washing in water containing a detergent (dishwashing liquid) or disinfectant individually, and rinsing in tap water. The population of total mesophilic microbes on the surface of untreated vegetables ranged from 105 to 106 CFU/g. Washing in tap water or treatment with detergent (333 ppm for 10 min) or benzalkonium chloride (92 ppm for 15 min) reduced the total microbial count, most probable number (MPN) of coliforms, MPN of fecal coliforms, and MPN of fecal streptococci by about 1.2 to 2.3 log. No significant differences in microbial populations were found on vegetables after decontamination with tap water, detergent, or benzalkonium chloride (P > 0.05). Treatments with peracetic acid (100 ppm for 15 min) and hydrogen peroxide (133 ppm for 30 min) reduced the total mesophilic microbial counts by about 2.8 log. The microbial reductions with calcium hypochlorite (300 ppm for 15 min) and combined hydrogen peroxide and silver ion (133 ppm for 30 min) were significantly higher than those obtained after rinsing in tap water or after detergent or benzalkonium chloride wash (P < 0.05). Pretreatment with detergent slightly enhanced the efficacy of all decontamination treatments, but results were not significantly different from those obtained after individual application of disinfectants.

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HARRIS, LINDA J., LARRY R. BEUCHAT, THERESA M. KAJS, THOMAS E. WARD, and CHARLES H. TAYLOR. "Efficacy and Reproducibility of a Produce Wash in Killing Salmonella on the Surface of Tomatoes Assessed with a Proposed Standard Method for Produce Sanitizers." Journal of Food Protection 64, no. 10 (October 1, 2001): 1477–82. http://dx.doi.org/10.4315/0362-028x-64.10.1477.

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The reproducibility of a method developed to evaluate point-of-use sanitizers for fresh produce was tested at three different laboratories. Mixtures of five Salmonella serotypes were inoculated on the surface of ripe tomatoes. After the inoculum was dry, tomatoes were placed inside a plastic bag and sprayed with sterile USP water, Dey and Engley (D/E) neutralizer broth, or a prototype Fit produce wash (PW), an alkaline solution comprised of generally recognized as safe ingredients (water, oleic acid, glycerol, ethanol, potassium hydroxide, sodium bicarbonate, citric acid, and distilled grapefruit oil), and rubbed for 30 s. The tomatoes were rinsed 10 s with 195 ml of D/E neutralizer broth (rinse solution), then combined with 20 ml of D/E neutralizer (residual wash solution) and rubbed by hand to remove residual Salmonella. Populations of Salmonella were determined for each tomato in the rinse solution and residual wash solution. Treatment with PW resulted in reductions in the number of Salmonella 2 to 4 logs greater than those achieved with the sterile water or D/E neutralizer broth controls. Consistent results were obtained across the three study sites, indicating reproducible results were obtained using the test method. The method used to determine the efficacy of killing or removing Salmonella from tomatoes in this study is suggested as a standard method for measuring the efficacy of sanitizers on tomatoes and other similar fruits and vegetables with rigid, smooth surfaces.

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Zaneti, R. N., R. Etchepare, and J. Rubio. "Car wash wastewater treatment and water reuse – a case study." Water Science and Technology 67, no. 1 (January 1, 2013): 82–88. http://dx.doi.org/10.2166/wst.2012.492.

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Recent features of a car wash wastewater reclamation system and results from a full-scale car wash wastewater treatment and recycling process are reported. This upcoming technology comprises a new flocculation–column flotation process, sand filtration, and a final chlorination. A water usage and savings audit (22 weeks) showed that almost 70% reclamation was possible, and fewer than 40 L of fresh water per wash were needed. Wastewater and reclaimed water were characterized by monitoring chemical, physicochemical and biological parameters. Results were discussed in terms of aesthetic quality (water clarification and odour), health (pathological) and chemical (corrosion and scaling) risks. A microbiological risk model was applied and the Escherichia coli proposed criterion for car wash reclaimed water is 200 CFU 100 mL−1. It is believed that the discussions on car wash wastewater reclamation criteria may assist institutions to create laws in Brazil and elsewhere.

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SHEN, CANGLIANG, YAGUANG LUO, XIANGWU NOU, QIN WANG, and PATRICIA MILLNER. "Dynamic Effects of Free Chlorine Concentration, Organic Load, and Exposure Time on the Inactivation of Salmonella, Escherichia coli O157:H7, and Non-O157 Shiga Toxin–Producing E. coli†." Journal of Food Protection 76, no. 3 (March 1, 2013): 386–93. http://dx.doi.org/10.4315/0362-028x.jfp-12-320.

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This study evaluated the dynamic effects of free-chlorine (FC) concentration, contact time, and organic load on the inactivation of Salmonella, Escherichia coli O157:H7, and non-O157 Shiga toxin–producing E. coli (STEC) in suspension. Bacterial cells from four strains each of Salmonella, E. coli O157:H7, and non-O157 STEC were inoculated separately or as a multistrain cocktail into solutions with varying FC concentrations. Lettuce or tomato extract was used to simulate the organic matter present during commercial fresh and fresh-cut produce wash operations. After exposure to FC for various lengths of time, the bacterial survival and water-quality changes were determined. In the absence of organic matter in a wash solution, pathogen inactivation is primarily a function of initial FC concentration (P < 0.0001), exposure time (P < 0.0001), and pathogen strains (P < 0.0001). In general, an over 4.5-log CFU/ml pathogen reduction was found after exposure to >0.5 mg/liter FC for over 30 s, or to >1.0 mg/liter FC for over 5 s. When the combination of FC concentration and contact time were less than or equal to the above conditions, survival of pathogens was strain dependant and ranked as: Salmonella > E. coli O157:H7 > non-O157 STEC. When organic matter was present in the wash solution, pathogen inactivation efficacy was specifically dependent on the residual FC concentration, which directly relates to both the initial FC concentration and the organic load. Prevention of pathogen survival in chlorinated produce wash solutions can be achieved by maintaining sufficient FC concentration and reducing the accumulation of organic matter.

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Luo, Yaguang, Bin Zhou, Sam Van Haute, Xiangwu Nou, Boce Zhang, Zi Teng, Ellen R. Turner, Qin Wang, and Patricia D. Millner. "Association between bacterial survival and free chlorine concentration during commercial fresh-cut produce wash operation." Food Microbiology 70 (April 2018): 120–28. http://dx.doi.org/10.1016/j.fm.2017.09.013.

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Teng, Zi, Yaguang Luo, Bin Zhou, Qin Wang, and Cathleen J. Hapeman. "Characterization and mitigation of chemical oxygen demand and chlorine demand from fresh produce wash water." Food Control 127 (September 2021): 108112. http://dx.doi.org/10.1016/j.foodcont.2021.108112.

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STOPFORTH, J. D., T. MAI, B. KOTTAPALLI, and M. SAMADPOUR. "Effect of Acidified Sodium Chlorite, Chlorine, and Acidic Electrolyzed Water on Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes Inoculated onto Leafy Greens." Journal of Food Protection 71, no. 3 (March 1, 2008): 625–28. http://dx.doi.org/10.4315/0362-028x-71.3.625.

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Recent foodborne outbreaks implicating spinach and lettuce have increased consumer concerns regarding the safety of fresh produce. While the most common commercial antimicrobial intervention for fresh produce is wash water containing 50 to 200 ppm chlorine, this study compares the effectiveness of acidified sodium chlorite, chlorine, and acidic electrolyzed water for inactivating Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens. Fresh mixed greens were left uninoculated or inoculated with approximately 6 log CFU/g of E. coli O157:H7, Salmonella, and L. monocytogenes and treated by immersion for 60 or 90 s in different wash solutions (1:150, wt/vol), including 50 ppm of chlorine solution acidified to pH 6.5, acidic electrolyzed water (pH 2.1 ± 0.2, oxygen reduction potential of 1,100 mV, 30 to 35 ppm of free chlorine), and acidified sodium chlorite (1,200 ppm, pH 2.5). Samples were neutralized and homogenized. Bacterial survival was determined by standard spread plating on selective media. Each test case (organism × treatment × time) was replicated twice with five samples per replicate. There was no difference (P ≥ 0.05) in the time of immersion on the antimicrobial effectiveness of the treatments. Furthermore, there was no difference (P ≥ 0.05) in survival of the three organisms regardless of treatment or time. Acidified sodium chlorite, resulted in reductions in populations of 3 to 3.8 log CFU/g and was more effective than chlorinated water (2.1 to 2.8 log CFU/g reduction). These results provide the produce industry with important information to assist in selection of effective antimicrobial strategies.

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Andrade, A. A., P. M. Glória, J. V. H. d'Angelo, D. O. Perissotto, and R. A. Lima. "Evaluation of white water reuse in the bleaching process for reducing fresh water consumption." Water Science and Technology 55, no. 6 (March 1, 2007): 199–204. http://dx.doi.org/10.2166/wst.2007.229.

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The main objective of this work is to study the technical viability of using the effluent generated in paper machines (white water) in the wash presses of the bleaching stage, reducing fresh water consumption. As a case study, the industrial process of Ripasa S.A. Celulose e Papel was evaluated. White water rate is about 700 m3/h and it is not possible to reuse all this volume in the bleaching stage without causing operational problems (fouling in tubes and clogging in the screens). A mass balance of the bleaching unit was developed in an electronic spreadsheet in order to evaluate the possibility of reducing fresh water consumption, using only a fraction of the available white water in the wash presses. To achieve this objective some physical-chemistry properties of the white water stream and of other streams of the process were determined. The maximum concentration of some non-process elements (Si, Ca, Mn and Fe), which could accumulate in the process, were determined in order to establish some parameters to allow process integration of the streams involved, considering operational constraints. The results obtained have shown that it is possible to reduce approximately by 13% the consumption of fresh water and this methodology has been satisfactory.

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Mundi, Gurvinder S., Richard G. Zytner, Keith Warriner, and Bahram Gharabaghi. "Predicting fruit and vegetable processing wash-water quality." Water Science and Technology 2017, no. 1 (March 8, 2018): 256–69. http://dx.doi.org/10.2166/wst.2018.109.

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Abstract Wastewaters from the fresh produce processing industry are high in solids and organic matter requiring adequate treatment prior to disposal or recycling. Characterization of the processing wastewater, also referred to as wash-water is challenging, as the quality is a function of the produce. Analysis of water quality parameters, such as total suspended solids, total solids, total dissolved solids, chemical oxygen demand, biochemical oxygen demand, total nitrogen, total phosphorus, ammonia, and electrical conductivity from different fruit and vegetable operations were analyzed to develop the innovative power function models and ranking system to estimate wash-water quality. The developed models take the form of Y = a(x)b, where Y, a, x, and b are estimate, scale, rank, and location parameters, respectively. The location and rank range from −0.65 to −3.18 and 0.05 (worst water quality) to 1, respectively, while the scale parameters are highly variable. Average and standard deviation estimation models show a very good fit for washing only (R2 > 73%) and washing with processing (R2 > 79%). The models and ranks highlight the degree of treatment required to address protection of surface and ground water and make the water quality conform to regulatory standards, benefiting watershed managers, government agencies, consultants, farmers, producers, processors and technology providers.

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GUO, SHUANGHUAN, RUNZE HUANG, and HAIQIANG CHEN. "Evaluating a Combined Method of UV and Washing for Sanitizing Blueberries, Tomatoes, Strawberries, Baby Spinach, and Lettuce." Journal of Food Protection 82, no. 11 (October 17, 2019): 1879–89. http://dx.doi.org/10.4315/0362-028x.jfp-18-524.

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ABSTRACT We assessed a fresh produce decontamination system using a combined method of UV and washing (water-assisted UV [WUV]) in different scales. The system used tap water to wash fresh produce while exposing it to UV light. First, the reduction of Salmonella in tap water under UV treatment (1 to 1,740 mJ/cm2) was determined. Increasing the UV dose significantly (P < 0.05) increased the Salmonella reduction in wash water, and UV intensity of more than 2 mW/cm2 could reduce Salmonella in tap water to below 1 CFU/mL given enough processing time (more than 1 min; UV dose of 120 mJ/cm2). Then, the decontamination effectiveness of a small WUV system was tested on blueberries (50 g). Blueberries were spot or dip inoculated with a Salmonella cocktail and treated by the small WUV system (200 mL of water). In general, WUV treatments achieved significantly better Salmonella inactivation than tap water wash; tap water wash (10 min) and 2 mW/cm2 WUV treatment (with a UV dose of 1,200 mJ/cm2) reduced populations of spot-inoculated Salmonella on blueberries by 2.44 and 5.45 log, respectively. Compared with spot-inoculated Salmonella on blueberries, dip-inoculated Salmonella was more difficult to be inactivated by WUV treatments. Then, the decontamination effectiveness of WUV treatments was tested on blueberries (170 g), tomatoes (290 g), strawberries (170 g), baby spinach (60 g), and lettuce (60 g) using a larger WUV system. In general, 10 min of 29 mW/cm2 WUV treatment (a high UV dose of 17,400 mJ/cm2) resulted in significantly better Salmonella inactivation than tap water wash (for 10 min) regardless the inoculation method, agreeing with the results of the small-scale study. For both spot- and dip-inoculated lettuce, no significant difference (P > 0.05) in Salmonella inactivation by WUV treatments was observed when the quantity of lettuce increased from 50 to 100 g.

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Hausdorf, Lena, Antje Fröhling, Oliver Schlüter, and Michael Klocke. "Analysis of the bacterial community within carrot wash water." Canadian Journal of Microbiology 57, no. 5 (May 2011): 447–52. http://dx.doi.org/10.1139/w11-013.

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Vegetables are washed after harvest to remove unwanted organic and inorganic particles, but wash water contaminated with certain pathogenic microorganisms can potentially contaminate produce. In this study, the microbial diversity of wash water was analyzed in samples taken from a carrot-processing facility. A 16S rRNA gene library with 427 clones was constructed and analyzed by amplified rDNA restriction analysis. For taxonomic classification, the 16S rRNA gene nucleotide sequences of 94 amplified rDNA restriction analysis fingerprints were determined. Each fingerprint indicates a distinct group of microorganisms. The nucleotide sequences were assigned to corresponding reference species. The most prevalent genus was Tolumonas , with 26% of the clones, followed by Acinetobacter and Flacobacterium , with 11% each. The latter two genera contain species that are known to cause nosocomial infections. The fourth most common genus was Arcobacter , comprising 9% of all clones. Some species of Arcobacter are considered to be emerging food pathogens, mainly associated with the contamination of meat products. So far, they have not been considered as contaminants of fresh produce. Based on the sequence data, an Arcobacter-specific PCR assay was developed to facilitate the detection of vegetable-associated Arcobacter strains.

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BEUCHAT, LARRY R., LINDA J. HARRIS, THOMAS E. WARD, and THERESA M. KAJS. "Development of a Proposed Standard Method for Assessing the Efficacy of Fresh Produce Sanitizers." Journal of Food Protection 64, no. 8 (August 1, 2001): 1103–9. http://dx.doi.org/10.4315/0362-028x-64.8.1103.

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A series of studies was done for the purpose of developing a proposed standard method to evaluate point-of-use home sanitizers for fresh produce. Preliminary experiments were done to determine the survival of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes after inoculation onto the surface of ripe tomatoes and drying for up to 24 h at 22 ± 2°C. Within 2 h, the initial population (6.88 log10 CFU/tomato) of E. coli O157:H7 was reduced by approximately 3 log10, while reductions in similar initial populations of Salmonella and L. monocytogenes were approximately 1 and 0.6 log10 CFU/tomato, respectively, after 40 min and 3 h. A pilot study evaluated treatment with 200 ppm free chlorine and a prototype Fit produce wash (Fit) for their efficacy in killing a five-serotype mixture of Salmonella or L. monocytogenes spot inoculated on tomatoes using the proposed inoculation and recovery procedures. Inoculated tomatoes were sprayed with chlorinated water, Fit, or sterile distilled water (control) and hand rubbed for 30 s. Each tomato was then placed in a plastic bag and rinsed with 200 ml of sterile water by vigorously agitating for 30 s to simulate a procedure consumers might use for sanitizing and rinsing produce in a home setting. Each tomato was transferred to a second bag, and 20 ml of sterile 0.1% peptone was added; tomatoes were rubbed by hand for 40 s. Populations of Salmonella or L. monocytogenes in the rinse water and the 0.1% peptone wash solution were determined. Treatment with 200 ppm chlorine and Fit resulted in ≥3.07 and >6.83 log10 reductions, respectively, in Salmonella. Treatment with 200 ppm chlorine and Fit reduced the number of L. monocytogenes by ≥3.33 and ≥4.96 log10 CFU/tomato, respectively. The proposed standard method for testing the efficacy of point-of-use produce sanitizers needs to be evaluated for reproducibility of results through a larger scale series of experiments.

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Luo, Yaguang. "Fresh-cut Produce Wash Water Reuse Affects Water Quality and Packaged Product Quality and Microbial Growth in Romaine Lettuce." HortScience 42, no. 6 (October 2007): 1413–19. http://dx.doi.org/10.21273/hortsci.42.6.1413.

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Washing is a critical step for maintaining quality and safety of fresh-cut produce during its preparation and is often the only measure taken to reduce microbial populations and remove tissue fluids. However, little is known about the effect of washing method on water quality or its consequence on microbial growth and finished product quality. This study was conducted to evaluate the effect of wash water reuse on changes in water quality and its subsequent effect on microbial growth and product quality of packaged fresh-cut Romaine lettuce (Lactuca sativa L.). Romaine lettuce leaves were sliced and washed in water with chemical oxygen demand levels ranging from 9.8 mg·L−1 (fresh water) to 1860.5 mg·L−1 (reused water) and product-to-water ratios of 1:20 and 1:150. The washed samples were dried and placed into packages prepared from films with an oxygen transmission rate of 8.0 pmol·s−1·m−2·Pa−1 and stored at 5 °C for 14 days. Microbial growth and product quality were monitored at days 0, 4, 8, 11, and 14 during storage. Results indicate that as the quantity of lettuce dipped in 40 L of water increased from 2.0 kg to 18.0 kg, water chemical oxygen demand increased from 124 mg·L−1 to 1721 mg·L−1 and biological oxygen demand increased from 140 mg·L−1 to 526 mg·L−1, whereas free and total chlorine levels declined from 151.5 mg·L−1 to 4.7 mg·L−1 and from 171 mg·L−1 to 31.5 mg·L−1, respectively. Thoroughly washed lettuce in clean water with a small product-to-water ratio had the least off-odor development. Samples without wash treatment and those washed with reused water had 0.8 to 1.6 log cfu·g−1 higher populations of lactic acid bacteria than those washed with clean water at the end of storage.

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Van Haute, S., Y. Luo, I. Sampers, L. Mei, Z. Teng, B. Zhou, E. R. Bornhorst, Q. Wang, and P. Millner. "Can UV absorbance rapidly estimate the chlorine demand in wash water during fresh-cut produce washing processes?" Postharvest Biology and Technology 142 (August 2018): 19–27. http://dx.doi.org/10.1016/j.postharvbio.2018.02.002.

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Patange, Apurva, Peng Lu, Daniela Boehm, P. J. Cullen, and Paula Bourke. "Efficacy of cold plasma functionalised water for improving microbiological safety of fresh produce and wash water recycling." Food Microbiology 84 (December 2019): 103226. http://dx.doi.org/10.1016/j.fm.2019.05.010.

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Zhang, Wei. "Feasibility Study of Concrete Production Using Sea Sand Wased by Reclaimed Water." Advanced Materials Research 1015 (August 2014): 231–34. http://dx.doi.org/10.4028/www.scientific.net/amr.1015.231.

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This paper presents the use of water to wash sand approach can effectively achieve the purpose of washing sand chloride. Desalination of sea sand after a qualified construction sand, and the production process is simple, has a price advantage, saving fresh water resources, use as a building material has good prospects.

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Gombas, D., Y. Luo, J. Brennan, G. Shergill, R. Petran, R. Walsh, H. Hau, et al. "Guidelines To Validate Control of Cross-Contamination during Washing of Fresh-Cut Leafy Vegetables." Journal of Food Protection 80, no. 2 (January 24, 2017): 312–30. http://dx.doi.org/10.4315/0362-028x.jfp-16-258.

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ABSTRACT The U.S. Food and Drug Administration requires food processors to implement and validate processes that will result in significantly minimizing or preventing the occurrence of hazards that are reasonably foreseeable in food production. During production of fresh-cut leafy vegetables, microbial contamination that may be present on the product can spread throughout the production batch when the product is washed, thus increasing the risk of illnesses. The use of antimicrobials in the wash water is a critical step in preventing such water-mediated cross-contamination; however, many factors can affect antimicrobial efficacy in the production of fresh-cut leafy vegetables, and the procedures for validating this key preventive control have not been articulated. Producers may consider three options for validating antimicrobial washing as a preventive control for cross-contamination. Option 1 involves the use of a surrogate for the microbial hazard and the demonstration that cross-contamination is prevented by the antimicrobial wash. Option 2 involves the use of antimicrobial sensors and the demonstration that a critical antimicrobial level is maintained during worst-case operating conditions. Option 3 validates the placement of the sensors in the processing equipment with the demonstration that a critical antimicrobial level is maintained at all locations, regardless of operating conditions. These validation options developed for fresh-cut leafy vegetables may serve as examples for validating processes that prevent cross-contamination during washing of other fresh produce commodities.

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Islam, Sana, Irfan Ahmed Shaikh, Nabeela Firdous, Azhar Ali, and Yumna Sadef. "A new approach for the removal of unfixed dyes from reactive dyed cotton by Fenton oxidation." Journal of Water Reuse and Desalination 9, no. 2 (January 22, 2019): 133–41. http://dx.doi.org/10.2166/wrd.2019.011.

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Abstract The use of fresh water in the textile wash-off process is becoming more expensive day by day due to declining water levels in the region. In this study, the potential of using Fenton oxidation in wash-off cotton reactive dyeing was investigated. The spent wash-off wastewater from one dyeing was first treated with Fenton oxidation, and then reused in several washing-offs employing widely used reactive dyes, C.I. Reactive Yellow 145, C.I. Reactive Blue 21, and C.I. Reactive Red 195. Experimental results showed that at acidic pH (3) using optimized quantities of FeSO4 and H2O2, Fenton process yielded a significant reduction (90–95%) of color in 30 minutes of treatment time. New washing-offs were then carried out in Fenton decolorized wash-off wastewater, and dyed cotton fabric samples were subjected to quality evaluations in terms of color difference properties (ΔL*, Δc*,Δb*, Δa*, ΔE*cmc) and wash fastness properties. This study concluded that after Fenton oxidation, treated liquor can be effectively reused subsequent washing-offs without compromising fabric quality parameters as ΔE*cmc was less than 1, and washing and crocking was also in the range of 4.5–5 which is commercially acceptable. Moreover, the difference in color strength in terms of k/s was also negligible.

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WARD, MICHELLE, RADHIKA DHINGRA, JUSTIN V. REMAIS, HOWARD H. CHANG, LYNETTE M. JOHNSTON, LEE-ANN JAYKUS, and JUAN LEON. "Associations between Weather and Microbial Load on Fresh Produce Prior to Harvest." Journal of Food Protection 78, no. 4 (April 1, 2015): 849–54. http://dx.doi.org/10.4315/0362-028x.jfp-14-381.

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Contaminated produce causes approximately 1 million cases of foodborne illness and 1 billion dollars in damages to the U.S. economy annually. The environmental conditions, especially weather, that influence the inoculation, proliferation, and dispersal of microbial load on produce are not well understood. Using a mixed models approach, we examined the relationship of temperature and precipitation to microbial indicators of contamination on fresh produce on the farm over a week-long period prior to harvest. Between 2000 and 2002, we assayed for four microbial indicators of contamination (aerobic plate count, Enterococcus, total coliforms, and Escherichia coli) on 10 produce types in 15 fields in the southern United States. The sample collection times varied, with most occurring between January and May. We collected hourly weather data for the corresponding time period and location. Our results indicated that there was a significant association between the average daily temperature (20°C) and both log aerobic plate count (e.g., an increase of 0.074 log CFU/g [standard error {SE}, 0.023] per °C increase in weekly average temperature) and log Enterococcus (e.g., an increase of 0.15 log CFU/g [SE, 0.031] per °C increase in weekly average temperature) for approximately 5 days prior to sample collection. Daily total precipitation was significantly associated with log coliforms on 2 days (~0.11 log CFU/g [SE, 0.06] per mm of precipitation) during the week-long lag period prior to harvest. Our results suggest that microbial indicator concentrations may increase as the temperature increases. Precipitation may have a positive but complex relationship with microbial indicators, as precipitation may create moist conditions conducive to bacterial growth, spread contamination onto the field, or wash contamination off of the plant.

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Abnavi, Mohammadreza Dehghan, Ali Alradaan, Daniel Munther, Chandrasekhar R. Kothapalli, and Parthasarathy Srinivasan. "Modeling of Free Chlorine Consumption and Escherichia coli O157:H7 Cross‐Contamination During Fresh‐Cut Produce Wash Cycles." Journal of Food Science 84, no. 10 (October 2019): 2736–44. http://dx.doi.org/10.1111/1750-3841.14774.

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Walters, Jeffrey P., Kate Neely, and Karla Pozo. "Working with complexity: a participatory systems-based process for planning and evaluating rural water, sanitation and hygiene services." Journal of Water, Sanitation and Hygiene for Development 7, no. 3 (July 24, 2017): 426–35. http://dx.doi.org/10.2166/washdev.2017.009.

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Individuals working within the water, sanitation and hygiene for development (WASH) sector grapple daily with complex technical, social, economic, and environmental issues that often produce unexpected outcomes that are difficult to plan for and resolve. Here we propose a method we are calling the ‘Participatory Systems-based Planning and Evaluation Process’ (PS-PEP) that combines structural factor analysis and collaborative modeling to guide teams of practitioners, researchers, and other stakeholders through a process of modeling and interpreting how factors systemically and dynamically influence sustained access to WASH services. The use and utility of the PS-PEP is demonstrated with a regional team of water committee members in the municipality of Jalapa, Nicaragua who participated in a two-day modeling workshop. Water committee members left the workshop with a clear set of action items for water service planning and management in Jalapa, informed by the analysis of systemic influences and dependencies between key service factors. In so doing, we find that the PS-PEP provides a powerful tool for WASH project or program planning, evaluation, management and policy, the continued use of which could offer unprecedented growth in understanding of WASH service complexity for a broad spectrum of service contexts.

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Journal articles on the topic 'Fresh produce wash process'

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