Sanitizing alternatives for Escherichia coli and Salmonella typhimurium on bell peppers at household kitchens |
| |
| Authors: | Marcela Soto Beltran Maribel Jimenez Edeza Celina Viera Celida I Martinez |
| |
| Institution: | 1. Department of Soil, Water and Environmental Science, University of Arizona , 1117 E. Lowell St, Tucson , 85721 , USA;2. Universidad Autonoma de Sinaloa, Dirección: Blvd. De las Américas y Josefina Ortiz de Domínguez S/N Ciudad Universitaria , Culiacan , 80013 , Mexico;3. Centro de Investigacion en Alimentacion y Desarrollo (CIAD), Food Safety , Carretera a Eldorado km. 5.5, Sinaloa , 80129 , Mexico |
| |
| Abstract: | Fresh fruits and vegetables are known to play an important role as carriers of disease-causing organisms in household kitchens. The aims of this study were to assess and compare the effectiveness of sodium hypochlorite, organic acid-based and silver-based products to reduce Escherichia coli and Salmonella typhimurium inoculated on individual bell pepper pieces. Inoculated bell pepper pieces (n = 5) were submerged in sodium hypochlorite, organic acid-based and silver-based product solutions, at the concentration specified in the product label for sanitization of fruits and vegetables. Sodium hypochlorite reduced E. coli and Salmonella typhimurium by 3.13 Log10/25cm2 and 2.73 Log10/25cm2, respectively. Organic-based and silver-based products reduced E. coli and S. typhimurium by 2.23 Log10/25cm2, 1.74 Log10/25cm2 and 2.10 Log10/25cm2, 1.92 Log10/25cm2, respectively. The results showed that greater attention is needed in selecting sanitizing products to kill or remove human pathogens from fresh produce to minimize risk of foodborne infections. |
| |
| Keywords: | sodium hypochlorite organic acid silver bell pepper Escherichia coli Salmonella typhimurium |
|
|
