Priming with nano-aerosolized water and sequential dip-washing with hydrogen peroxide

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Journal of Food Engineering 161 (2015) 8–15

Contents lists available at ScienceDirect

Journal of Food Engineering journal homepage: www.elsevier.com/locate/jfoodeng

Priming with nano-aerosolized water and sequential dip-washing with hydrogen peroxide: An efficient sanitization method to inactivate Salmonella Typhimurium LT2 on spinach Ming Zhang a, Jun Kyun Oh b, Szu-Ying Huang a, Yan-Ru Lin a, Yi Liu a, M. Sam Mannan a, Luis Cisneros-Zevallos c,⇑, Mustafa Akbulut a,b,⇑ a

Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, TX 77843-3122, United States Department of Materials Science and Engineering, Texas A&M University, College Station, TX 77843-3003, United States c Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843-2133, United States b

a r t i c l e

i n f o

Article history: Received 11 December 2014 Received in revised form 13 March 2015 Accepted 18 March 2015 Available online 27 March 2015 Keywords: Nano-aerosol Hydrogen peroxide Liquid sanitizer Sanitization Fresh produce

a b s t r a c t This work investigates the efficacy of a combined sanitization approach involving pretreatment of nanoaerosolized water followed by H2O2 dip-washing against Salmonella Typhimurium LT2 on spinach. The addition of a pretreatment step utilizing nano-aerosolized water for 5 min significantly increased the sanitization efficacy: The number of surviving bacteria was 5.2 ± 0.8 CFU/g, 4.7 ± 0.2 CFU/g, and 1.1 ± 1.1 CFU/g for H2O2 dip-washing only, H2O2 spraying only, and for the combined treatment, respectively. The enhanced efficacy of the combined treatment was attributed to the ability of nano-aerosolized water to reach and fill crevices that tended to form micro airpockets with the liquid (bulk) sanitizer. Overall, these findings may suggest that a short priming step involving nano-aerosolized water may be incorporated in traditional liquid sanitization approaches to enhance their effectiveness. Ó 2015 Elsevier Ltd. All rights reserved.

1. Introduction Fresh produce is a significant element of a healthy diet (Van Boxstael et al., 2013). In recent decades, there has been an increased consumption and larger scale production of fresh produce, leading to an increase in the number of outbreaks caused by foodborne pathogens associated with them (Olaimat and Holley, 2012). A recent study reported that foodborne pathogens gave rise to 9.4 million episodes of foodborne illness, 55,961 hospitalizations, and 1351 deaths per annum between 2000 and 2006 in the United States (Scallan et al., 2011). Contamination of fresh fruits and vegetables by human pathogens can occur during growth, harvest, transport and further processing and handling (Alegre et al., 2010; Issa-Zacharia et al., 2011; Marti et al., 2013; Sánchez et al., 2012). Sanitization of fresh produce plays an important role to reduce the occurrence of foodborne illness. Currently, there are several intervention methods available to inactivate microorganism on the whole and fresh cut ⇑ Corresponding authors at: Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843-2133, United States (L. Cisneros-Zevallos) and Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, TX 77843-3122, United States (M. Akbulut). E-mail addresses: lcisnero@tamu.edu (L. Cisneros-Zevallos), makbulut@tamu. edu (M. Akbulut). http://dx.doi.org/10.1016/j.jfoodeng.2015.03.026 0260-8774/Ó 2015 Elsevier Ltd. All rights reserved.

produce (Bermúdez-Aguirre and Barbosa-Cánovas, 2013; Goodburn and Wallace, 2013; Zhang et al., 2011, 2013). Those based on liquid/aqueous sanitizers such as electrolyzed water (Issa-Zacharia et al., 2011; Park et al., 2002), chlorine dioxide (López-Gálvez et al., 2010; Trinetta et al., 2012), chlorinated water (Bermúdez-Aguirre and Barbosa-Cánovas, 2013; Waters and Hung, 2014), hydrogen peroxide (Hassan et al., 2013; Huang et al., 2012), peroxyacetic acid (Neo et al., 2013; Vandekinderen et al., 2009) and organic acids (Nguyen and Yuk, 2013; Park et al., 2011) are the most common ones in the industry due to their ease of application and low cost. These sanitizers are often applied by dipping or spraying. However, past studies have shown that their efficacy can largely be influenced by the surface property of the produce (Fransisca and Feng, 2012; Ukuku and Fett, 2006). For some surface types and topographies, the aqueous sanitizers may not able to deliver the required amount of lethal chemical components to the microorganism at the protected sites (such as crevices) on the surface or sub-surface of fresh produces (Burnett and Beuchat, 2001). As such, considering the increasing number of outbreaks, there is an increasing need to develop effective sanitization methods to inactivate pathogens on produce surfaces. In an effort to improve aqueous chemical intervention methods and increase penetration of aqueous sanitizers on surfaces, aerosolized antimicrobials were introduced (Kim et al., 2014; Lee et al.,


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