Abstract
Removing foodborne pathogens from food surfaces and inactivating them in wash water are critical steps for reducing the number of foodborne illnesses. In this study we evaluated the impact of surfactants on enhancing nanobubbles’ efficacy on Escherichia coli O157:H7, and Listeria innocua removal from spinach leaves. We evaluated the synergistic impact of nanobubbles and ultrasound on these two pathogens inactivation in the cell suspension. The results indicated that nanobubbles or ultrasound alone could not significantly reduce bacteria in cell suspension after 15 min. However, a combination of nanobubbles and ultrasonication caused more than 6 log cfu/mL reduction after 15 min, and 7 log cfu/mL reduction after 10 min of L. innocua and E. coli, respectively. Nanobubbles also enhanced bacterial removal from spinach surface in combination with ultrasonication. Nanobubbles with ultrasound removed more than 2 and 4 log cfu/cm2 of L. innocua and E. coli, respectively, while ultrasound alone caused 0.5 and 1 log cfu/cm2 of L. innocua and E. coli reduction, respectively. No reduction was observed in the solutions with PBS and nanobubbles. Adding food-grade surfactants (0.1% Sodium dodecyl sulfate-SDS, and 0.1% Tween 20), did not significantly enhance nanobubbles efficacy on bacterial removal from spinach surface.
Highlights
Fresh produce and plant-based materials consumption has been increasing rapidly in the US due to increased consumers’ knowledge about the benefits of fresh produce [1,2].Fresh produce is one of the reasons for foodborne illness outbreaks in the US [3]
Fresh produce surface properties allow bacteria to be attached to them, increasing food safety risks [5]. Most of these sanitizers are effective in bacterial inactivation in wash water, but their efficacy in reducing bacteria is limited on the fresh produce surfaces
We against determined the antimicrobial properties of nanobubbles ultrasurfactants and nanobubbles on the removal of pathogenic bacteria from the sound against L. innocua and E. coli in cell suspension, as well as the effect of different spinach leaves
Summary
Fresh produce and plant-based materials consumption has been increasing rapidly in the US due to increased consumers’ knowledge about the benefits of fresh produce [1,2].Fresh produce is one of the reasons for foodborne illness outbreaks in the US [3]. Fresh produce surface properties allow bacteria to be attached to them, increasing food safety risks [5] Most of these sanitizers are effective in bacterial inactivation in wash water (cell suspension), but their efficacy in reducing bacteria is limited on the fresh produce surfaces. Lack of proper sanitation of fresh produce surfaces can result in cross-contamination risks, increasing the risk of food spoilage and foodborne illnesses. These risks are highly significant for the fresh produce industry since there is no sufficient inactivation step to remove microbes on fresh produce surfaces [7,8]. The detachment of bacteria from the surface of fresh produce will enhance the efficacy of chemical sanitizers and will reduce the required chemicals for inactivating the same number of bacteria when they are on the surface of the fresh produce
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