Abstract
AbstractSynergistic antimicrobial effect of a simultaneous UV‐A light and propyl paraben (PP) treatment against Escherichia coli O157:H7 is demonstrated. While other parabens with shorter chain length (methyl and ethyl) showed minimal antimicrobial effect, 3 mM PP with UV‐A light achieved more than 5 log [CFU/ml] reduction in bacterial population within 30 min in aqueous solution with a D‐value of 4.89 ± 0.66 min. Neither UV‐A light or 3 mM PP was able to achieve more than 1.5 logarithmic reduction, underscoring the synergy of the simultaneous treatment. Membrane damage as detected via propidium iodide assay was a dominant mechanism of action. The simultaneous treatment could reduce the risk of cross‐contamination during washing of spinach without negatively impairing its color, chlorophyll content, or total phenolic content. Approximately, 75% of the paraben residue from the treatment could be effectively removed with a subsequent rinsing step. The proposed technology is an attractive approach to improve the safety of fresh produce.Practical applicationsCross‐contamination during washing process may increase the food safety risk of fresh produce. Many conventional antimicrobial treatments have limited efficacy, need constant replenishment, and pose a potential health concerns for the line workers. Therefore, new antimicrobial treatments are necessary. This study demonstrates the antimicrobial effect of a simultaneous UV‐A light and propyl paraben treatment against Escherichia coli O157:H7 in water and its ability in reducing the risk of cross‐contamination during washing of spinach (Spinacia oleracea) leaves without negatively impairing its color, chlorophyll content, or total phenolic content. Majority of paraben residue on the spinach after the treatment could be effectively removed with a subsequent rinsing step making it less of an issue for consumers. Overall, proposed technology may be an attractive alternative to conventional antimicrobial used in produce industry.
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