Investigation of handling practices for fresh produce and the efficacy of commercially available produce washes on removal of pathogens and natural microflora on whole cantaloupe surfaces

Abstract

The objectives of our study were to collect descriptive data of handling practices for fresh produce and to evaluate the efficacy of commercially available washes for reducing pathogens and natural microflora on whole cantaloupes. A total of 51 people answered a produce handling survey. Information from the survey was used to develop two experiments. In one experiment, cantaloupes were washed with water (control), 9% vinegar solution, or a commercial antimicrobial for fruit and vegetables (CAFVT) for 2 min by using a continuous water motion system. Cantaloupe surfaces were tested on day 0 for initial aerobic plate counts (APC); then wedges or cubes in refrigeration storage were tested on days 1, 3, and 6 for APC. In a second experiment, Salmonella spp. (8.54 log10 CFU/ml) or Listeria monocytogenes (8.52 log10 CFU/ml) inoculated cantaloupes were washed with cold tap water (control) or a commercial produce wash (CPW) for 30, 60, or 120 s. APC populations for surfaces of untreated and cantaloupes treated with water, 9% vinegar solution, or CAFVT were 3.88, 3.39, 3.01, and 2.98 log10 CFU/cm2, respectively. Cubes from treated cantaloupes reached populations between 6.2 and 8 log10 CFU/g on day 6 of storage, while populations of wedges from treated cantaloupes reached populations between 5.2 and 7.6 log10 CFU/g on day 6 of storage. The CPW was capable of reducing ca. 1.26 and 1.12 log10 CFU/cm2 of Salmonella spp. and L. monocytogenes populations, respectively, on the surface of cantaloupes. Pathogenic populations for residual wash water were reduced below the detection limit of 1.95 log10 CFU/ml.