JFS Abstract Details

Title Effect of Combined Ozone and Organic Acid Treatment for Control of <i>Escherichia coli</i> O157:H7 and <i>Listeria monocytogenes</i> on Lettuce
Abstract Effect of Combined Ozone and Organic Acid Treatment for Control of Escherichia coli O157:H7 and Listeria monocytogenes on Lettuce Hyun-Gyun Yuk 1 Mee-Young Yoo 1 Jae-Won Yoon 1 Kwang-Deog Moon 1 Douglas L Marshall 1 and Deog-Hwan Oh 1 1 Author Yuk is with Dept of Food Science and Human Nutrition Univ of Florida Gainesville Fla Authors Yoo Yoon and Oh are with School of Biotechnology and Bioengineering Kangwon Natl Univ Chuncheon Kangwondo 200-701 Korea Author Moon is with Dept of Food Science and Technology Kyeongbuk Natl Univ Daegu Korea Author Marshall is with Dept of Food Science Nutrition and Health Promotion Mississippi Agricultural and Forestry Experiment Station Mississippi State Univ Mississippi State Miss Direct inquiries to author Oh (E-mail: deoghwa@kangwonackr) Key words: ozone organic acid Listeria monocytogenes Escherichia coli O157:H7 lettuce References Achen M Yousef AE 2001 Efficacy of ozone against Escherichia coli O157:H7 on apples J Food Sci 66 : 1380 4 Ackers ML Mahon BE Leahy E Goode B Damrow T Hayes PS Bibb WF Rice DH Barrett T J Hutwagner L Griffin PM Slutsker L 1998 An outbreak of Escherichia coli O157: H7 infections associated with leaf lettuce consumption J Infect Dis 177 : 1588 93 Adler MG Hill GR 1950 The kinetics and mechanism of hydroxide iron catalyzed ozone decomposition in aqueous solution J Am Chem Soc 72 : 1884 6 Beckers HJ Veld PH Soentoro PSS Delfgou-van Asch EHM 1989 The occurrence of Listeria in food In : Foodborne listeriosis: proceedings of a symposium; 1989 Sept 7; Wiesbaden Germany Hamburg : Behr p 85 97 Beuchat LR 1996 Pathogenic microorganisms associated with fresh produce J Food Prot 59 : 204 16 Blenden DC Szatalowicz FT 1967 Ecological aspects of listeriosis J Am Vet Med Assoc 151 : 1761 6 Booth IR 1985 Regulation of cytoplasmic pH in bacteria Microbiol Rev 49 : 359 78 Carlin F Nguyen-The C Morris CE 1996 Influence of background microflora on Listeria monocytogenes on minimally processed fresh broad-leaved endive (Cichorium endivia var latifolia) J Food Prot 59 : 698 703 Federal register 2001 Approval for the use of ozone Fed Reg 66 ( 123 ): 33830 Foegeding PM 1985 Ozone inactivation of Bacillus and Clostridium spore populations and the importance of the spore coat to resistance Food Microbiol 2 : 123 34 Francis GA Thomas C O'Beirne D 1999 The microbiological safety of minimally processed vegetables Int J Food Sci Tech 34 : 1 22 Harvey J Gilmour A 1993 Occurrence and characteristics of Listeria in foods produced in Northern Irland Int J Food Microbiol 19 : 193 205 Heisick JE Wagner DE Nierman ML Peeler JT 1989 Listeria spp found on fresh market produce Appl Environ Microbiol 55 : 1925 7 Hilborn ED Mermin JH Mshar P 1999 A multistate outbreak of Escherichia coli O157:H7 infections associated with consumption of mesclun lettuce Arch Intern Med 159 : 1758 64 Ho JL Shands KN Friedland G Eckind P Fraser DW 1986 An outbreak of type 4b Listeria monocytogenes infection involving patients from eight Boston hospitals Arch Intern Med 140 : 520 3 Kennedy E Meyers L Layden W 1996 The 1995 dietary guidelines for America: an overview J Am Diet Assoc 96 : 234 7 Khadre MA Yousef AE Kim JG 2001 Microbiological aspects of ozone applications in food: a review J Food Sci 66 : 1242 52 Kim JG Yousef AE Chism GW 1999 Use of ozone to inactivate microorganisms on lettuce J Food Safety 19 : 17 34 Koseki S Yoshida K Isobe S Itoh K 2001 Decontamination of lettuce using elec-trolyzed water J Food Prot 64 : 652 8 Leiguarda RH Peso OA Palazzolo AZ 1949 Bactericidal action of ozone Water Pollut Abstr 22 : 268 Leistner L 1992 Food preservation by combined methods Food Res Int 25 : 151 8 Li Y Brackett RE Chen J Beuchat LR 2001 Survival and growth of Escherichia coli O157:H7 inoculated onto cut lettuce before or after heating in chlorinated water followed by storage at 5C or 15C J Food Prot 64 : 305 9 Rodgers SL Cash JN Siddiq M Ryser ET 2004 A comparison of different chemical sanitizers for inactivating Escherichia coli O157:H7 and Listeria monocytogenes in solution and on apples lettuce strawberries and cantaloupe J Food Prot 67 : 721 31 Schelch WF Lavigne PM Bortolussi RA Allen AC Haldane EV Wort AJ Hightower AW Johnson SE King SH Nicholls ES Broome CV 1983 Epidemic listeriosis evidence for transmission by food New Engl J Med 308 : 203 6 Sharma RR Demirci A Beuchat LR Fett WF 2002 Inactivation of Escherichia coli O157:H7 on inoculated alfalfa seeds with ozonated water and heat treatment J Food Prot 65 : 447 51 Singh N Singh RK Bhunia AK Stroshine RL 2002 Effect of inoculation and washing methods on the efficacy of different sanitizers against Escherichia coli O157:H7 on lettuce Food Microbiol 19 : 183 93 Sivapalasingam S Friedman CR Cohen L Tauxe RV 2004 Fresh produce: A growing cause of outbreaks of foodborne illness in the United States 1973 through 1997 J Food Prot 67 : 2342 53 Vahidy R 1992 Isolation of Listeria monocytogenes from fresh fruits and vegetables [Abstr] HortScience 27 : 628 Velani S Roberts D 1991 Listeria monocytogenes and other Listeria spp in prepacked salad mixes and individual salad ingredients PHLS Microbiol Digest 8 : 21 2 Wade WN Scouten AJ McWatters KH Wick RL Demirci A Fett WF Beuchat LR 2003 Efficacy of ozone in killing Listeria monocytogenes on alfalfa seeds and sprouts and effects on sensory quality of sprouts J Food Prot 66 : 44 51 ABSTRACT: This study was conducted to determine the effects of ozonated water (1 3 and 5 ppm) alone with different exposure times (0513 or5min) and combinations of 3 ppm ozone with 1 organic acids (acetic citric or lactic acids) during 1-min exposure for inactivating Escherichia coli O157:H7 and Listeria monocytogenes on lettuce and to observe the regrowth of these pathogenic bacteria on treated lettuce during storage for 10 d at 15C Results showed that 5 ppm ozone treatment for 5 min gave 109-log and 094-log reductions of E coli O157:H7 and L monocytogenes respectively indicating insignificant reductions compared with 3 ppm ozone treatment for 5 min Treatment with 3 ppm ozone combined with 1 citric acid for 1 min immersing resulted in 231 - and 184-log reductions (P 005) respectively During storage at 15C for 10 d after combined treatment and packaging populations of E coli O157:H7 and L monocytogenes increased to approximately 90-log colony forming unit (CFU) g indicating that this treatment did not have a residual antimicrobial effect during storage Although the storage study did not show control of these pathogens the combined ozone-organic acid treatment was more effective in reducing population levels of these pathogens on lettuce than individual treatments
Article Date April 2006
Issue 3
Volume 71
Key Issues