Antimicrobial Particle-Based Novel Sanitizer for Enhanced Decontamination of Fresh Produce.

Abstract

Microbial food safety of raw or minimally processed fresh produce is a significant challenge. The current sanitation processes are effective for inactivation of bacteria in wash water but have limited efficacy (<2 log/g reduction) for inactivation of microbes on the surfaces of fresh produce. This study demonstrates a novel concept to enhance effectiveness of chlorine using a particle-based sanitizer to improve decontamination of fresh produce. In this concept, enhanced effectiveness is achieved by localized high concentration of chlorine bound to the surfaces of silica particles and improved surface contact of microparticles with the produce surface using mechanical shear during a washing process. The results of this study demonstrate that 500 ppm active chlorine can be bound to the surfaces of modified silica particles. These modified particles maintain over 90% of their initial chlorine content during extended storage in aqueous solution and provide improved inactivation of both Escherichia coli O157:H7, Listeria innocua, and Pseudomonas fluorescens in the presence of organic content in contrast to conventional chlorine sanitizer. The modified particles exhibit effective sanitation of fresh produce (>5-log reduction) in the presence of relatively high organic content (chemical oxygen demand of 500 mg/liter), demonstrating a potential to address a significant unmet need to improve fresh produce sanitation. The particle-based sanitizer had no significant effect on the quality of fresh lettuce.IMPORTANCE The limitation of current sanitation processes for inactivation of microbes on the surfaces of fresh produce is due to nonspecific consumption of sanitizers by reactions with the food matrix and complexity of surface chemistries and structural features of produce surfaces. This study demonstrates a novel approach to enhance sanitation effectiveness of fresh produce using a particle-based sanitizer. The particle-based sanitizer concept provides localized high concentration delivery of chlorine to the surfaces of fresh produce and enables more than 5 logs of inactivation of inoculated bacteria on fresh produce surfaces without significant changes in produce quality. The results of this study illustrate the potential of this approach to address the unmet need for improving sanitation of fresh produce. Further validation of this approach using a scaled-up produce washing system will enable commercialization of this novel concept.