Volume 3, Issue 1-2, February 2015, Page: 60-64
Effectiveness of different sanitizers in inactivating E. coli O157:H7 in Tomato and Cucumber
Zohirul Islam, Department of Microbiology, University of Dhaka, Dhaka-1000, Bangladesh
Sabrina Sultana, Department of Microbiology, University of Dhaka, Dhaka-1000, Bangladesh
M. Majibur Rahman, Department of Microbiology, University of Dhaka, Dhaka-1000, Bangladesh
Sabita R. Rahman, Department of Microbiology, University of Dhaka, Dhaka-1000, Bangladesh
Md. Latiful Bari, Center for Advanced Research in Sciences, University of Dhaka, Dhaka-1000, Bangladesh
Received: Dec. 3, 2014;       Published: Jan. 29, 2015
DOI: 10.11648/j.jfns.s.2015030102.21      View  3484      Downloads  264
Abstract
Fresh produce is popular worldwide because it is recognized as an important source of nutrients, vitamins and fiber for humans. However, in the last two decades outbreaks of food borne illness and cases associated with fresh produce have increased significantly. This study was conducted to evaluate the efficacy of acidic electrolyzed water (EO) and alkaline water (AlcO), 200-ppm chlorine water, 3% H2O2 and/or sterile distilled water wash in reducing Escherichia coli O157:H7 on the surface of dip-inoculated tomato and cucumber. Inoculated sample (tomato, cucumber) were dipped in 200 ml of electrolyzed acidic or alkali water, or 200 ppm chlorine water, or 3% H2O2 and/or sterile distilled water and hand rubbed for 90 seconds followed by second wash with sterile distilled water for 90 seconds to minimize the residual effect. Approximately 2.0 log CFU/g reduction was observed when washed with acidic electrolyzed water (EO) and alkaline water (AlcO). On the other hand, approximately 3.0-4.0 log CFU/g reduction was observed while washing with chlorine water and 3% H2O2. Washing with distilled water found ineffective in reducing the pathogen. Prevalence of total microbial population, coliforms, Salmonella enteriditis, E. coli O157:H7, Listeria monocytogenes, Yersinia enterocolitica was also observed in non-spiked samples (tomato, cucumber). It was found that total microbial population, coliform bacteria and other pathogens varied among different samples depending on the location and type of samples. However, no Salmonella spp., were found in the tested samples. The results revealed that 3% H2O2 or 200 ppm chlorine water gave better reduction than that of acidic electrolyzed water and alkali water.
Keywords
Fresh Produce, Sanitizers, E. coli O157:H7, and Electrolyzed Water
To cite this article
Zohirul Islam, Sabrina Sultana, M. Majibur Rahman, Sabita R. Rahman, Md. Latiful Bari, Effectiveness of different sanitizers in inactivating E. coli O157:H7 in Tomato and Cucumber, Journal of Food and Nutrition Sciences. Special Issue: Food Processing and Food Quality. Vol. 3, No. 1-2, 2015, pp. 60-64. doi: 10.11648/j.jfns.s.2015030102.21
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