Membrane phospholipids and nucleotide derivatives in “big six” Escherichia coli are targets of chlorine-based sanitisers during lettuce decontamination

Abstract

Sodium chlorite (NaClO), the most commonly used sanitiser for fresh produce decontamination, is associated with the problems of pungency and corrosiveness. In search for a more environmentally- and user-friendly chlorine-based sanitiser, acidic electrolysed water (AEW), came into view in recent years. To determine whether AEW is an ideal alternative to NaClO, using ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS), this study thoroughly investigated the effectiveness of AEW and NaClO, both containing 4 mg/L of free available chlorine (FAC), in inhibiting the “big six” Escherichia coli pathogens (serotypes O26, O45, O103, O111, O121 and O145) on lettuce as well as the underlying antimicrobial mechanisms.The two sanitisers led to generally comparable E. coli cell reductions after a 10-min treatment, which indicated the decisive role of FAC in their antimicrobial effects. Among the strains, mortalities varied from approximately 0.68 log CFU/g in O111 under both treatments to 1.48 ± 0.04 log CFU/g in AEW-treated O26 and 1.23 ± 0.04 log CFU/g in NaClO-treated O45. O111's high resistance was confirmed by its almost undisturbed metabolome whereas the high lethality of O26 and O45 could be attributed to the loss of membrane phospholipids. Besides, retarded cell growth and energy deficiency as implied by a vast depletion of nucleotide derivatives further challenged O45's survival. Overall, the comparable sanitising efficacy and the similarity in antimicrobial mechanisms between the two sanitisers provided a scientific basis for replacing NaClO with the “greener” AEW for fresh produce sanitisation in the future.