Whole-leaf wash improves chlorine efficacy for microbial reduction and prevents pathogen cross-contamination during fresh-cut lettuce processing

Journal of Food Science
Xiangwu Nou, Yaguang Luo

Abstract

Currently, most fresh-cut processing facilities in the United States use chlorinated water or other sanitizer solutions for microbial reduction after lettuce is cut. Freshly cut lettuce releases significant amounts of organic matter that negatively impacts the effectiveness of chlorine or other sanitizers for microbial reduction. The objective of this study is to evaluate whether a sanitizer wash before cutting improves microbial reduction efficacy compared to a traditional postcutting sanitizer wash. Romaine lettuce leaves were quantitatively inoculated with E. coli O157:H7 strains and washed in chlorinated water before or after cutting, and E. coli O157:H7 cells that survived the washing process were enumerated to determine the effectiveness of microbial reduction for the 2 cutting and washing sequences. Whole-leaf washing in chlorinated water improved pathogen reduction by approximately 1 log unit over traditional cut-leaf sanitization. Similar improvement in the reduction of background microflora was also observed. Inoculated "Lollo Rossa" red lettuce leaves were mixed with noninoculated Green-Leaf lettuce leaves to evaluate pathogen cross-contamination during processing. High level (96.7% subsamples, average MPN 0.6 log CF...Continue Reading

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Citations

Apr 8, 2014·International Journal of Food Microbiology·Sindy Palma-SalgadoHao Feng
Jul 22, 2015·Journal of Food Protection·Scott GereffiKeith R Schneider
Sep 10, 2017·Applied and Environmental Microbiology·Nathan DunkinKellogg J Schwab
Jun 14, 2012·Journal of Food Protection·M Zeki DurakRandy W Worobo
Dec 22, 2011·Journal of Food Protection·Peter M A ToivonenSusan Bach
May 2, 2014·Journal of Food Protection·Chelsea N KaminskiElliot T Ryser
Sep 22, 2017·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Valentina CoroneoMarco Schintu
Feb 22, 2017·Journal of Food Protection·Hao PangAbani K Pradhan
Apr 1, 2020·International Journal of Food Microbiology·Jingwen GaoKarl R Matthews

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