Abstract
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 < .01). No differences were observed in the firmness and color of 1% CPC treated cantaloupes. Salmonella concentrations on cantaloupes, treated with 1.0% CPC, were lower after 1 hr storage as compared to 24 hr. And, Salmonella on “Athena” surfaces were more susceptible to CPC spray treatments than on “Hale's Best Jumbo.”Practical applicationsCetylpyridinium chloride (CPC) is the active ingredient of some antiseptic oral mouth rinses, and has a broad antimicrobial spectrum with a rapid bactericidal effect on gram‐positive pathogens. The spray application of CPC solutions to cantaloupe may reduce the level of Salmonella surface contamination during production from irrigation water and manure fertilizers and, during food processing by contaminated equipment and food handlers. Since the surfaces of cantaloupes are highly rough or irregular, bacteria can easily attach to these surfaces and become difficult to remove. Appropriate postharvest washing and sanitizing procedures are needed that can help control Salmonella and other pathogens on melons, especially on cantaloupes with nested surfaces. A direct surface spray application of CPC may be an alternative antimicrobial postharvest treatment to reduce pathogen contamination of cantaloupe melons, while providing an alternative to chlorine‐based solutions.
Highlights
Centers for Disease Control & Prevention (CDC), 2013; USFDA, 2003a)
0%, 0.5%, and 1.0% Cetylpyridinium chloride (CPC) direct spray treatment solutions were evaluated for reduction of Salmonella Michigan on skin rind plugs (SKN) and stem scar rind plugs (SCR) from “Athena” and “HBJ” cantaloupe cultivars
Storage of cantaloupes treated with 1.0% CPC solution for 1 hr had a greater effect on reducing Salmonella compared to 24 hr treatment
Summary
Centers for Disease Control & Prevention (CDC), 2013; USFDA, 2003a). during 1973–2011, illness outbreaks caused byOver the past years, foodborne illness resulting from contamination the consumption of cantaloupes were reported, resulting in 1,012 illof raw melons, cantaloupe, has become an increasing con- nesses and 215 hospitalizations (Walsh, Bennett, Mahovic, & Gould, cern to consumers, industry, and regulators (USFDA, 2009). Because cantaloupes pathogenic bacteria, associated with consumption of fruits and are grown at ground level, their outer skins can be contaminated with vegetables from both domestic and imported sources, have increased pathogenic and spoilage bacteria during production from irrigation over the last two decades
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