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Fate of Escherichia coli O157:H7 and...

Rodgers, Stephanie Lynn.

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Fate of Escherichia coli O157:H7 and Listeria monocytogenes on fresh produce during sanitizer exposure.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Fate of Escherichia coli O157:H7 and Listeria monocytogenes on fresh produce during sanitizer exposure./
作者:	Rodgers, Stephanie Lynn.
面頁冊數:	183 p.
附註:	Adviser: Elliot Ryser.
Contained By:	Dissertation Abstracts International63-05B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3053799
ISBN:	0493688706

Fate of Escherichia coli O157:H7 and Listeria monocytogenes on fresh produce during sanitizer exposure.
Rodgers, Stephanie Lynn.

Fate of Escherichia coli O157:H7 and Listeria monocytogenes on fresh produce during sanitizer exposure. - 183 p.

Adviser: Elliot Ryser.

Thesis (Ph.D.)--Michigan State University, 2002.

Produce (lettuce, strawberries, apples, and cantaloupe) inoculated with <italic> E. coli</italic> O157:H7 and <italic>L. monocytogenes</italic> was exposed to several sanitizer treatments. Ozone (3 ppm) and chlorine dioxide (5 ppm) reduced populations of <italic>L. monocytogenes</italic> and <italic>E. coli </italic> O157:H7 by 5.5 and 5.7 logs, respectively. Chlorine dioxide (3 ppm) and sodium hypochlorite (200 ppm) resulted in maximum reductions of 4.8 logs for <italic>L. monocytogenes</italic> and 5.1 logs for <italic>E. coli</italic> O157:H7. Peracetic acid gave reductions of 4.3–4.5 logs for <italic> L. monocytogenes</italic> and <italic>E. coli</italic> O157:H7. Fruit and Vegetable Wash and SCJP 16-162 produced maximum log reductions of 3.3 and 3.4 logs for <italic>L. monocytogenes</italic> and <italic>E. coli</italic> O157:H7, respectively. In comparison, produce treatment with SCJ 16-172 and Viper™ yielded reductions of 3.0 and 2.5 logs for <italic>L. monocytogenes </italic> and <italic>E. coli</italic> O157:H7, respectively. Fit™ was the least effective, giving maximum reductions of only about 1 log for <italic> L. monocytogenes</italic> and <italic>E. coli</italic> O157:H7.

ISBN: 0493688706Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Fate of Escherichia coli O157:H7 and Listeria monocytogenes on fresh produce during sanitizer exposure.
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245 1 0 $a Fate of Escherichia coli O157:H7 and Listeria monocytogenes on fresh produce during sanitizer exposure.
300 $a 183 p.
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500 $a Source: Dissertation Abstracts International, Volume: 63-05, Section: B, page: 2125.
502 $a Thesis (Ph.D.)--Michigan State University, 2002.
520 $a Produce (lettuce, strawberries, apples, and cantaloupe) inoculated with <italic> E. coli</italic> O157:H7 and <italic>L. monocytogenes</italic> was exposed to several sanitizer treatments. Ozone (3 ppm) and chlorine dioxide (5 ppm) reduced populations of <italic>L. monocytogenes</italic> and <italic>E. coli </italic> O157:H7 by 5.5 and 5.7 logs, respectively. Chlorine dioxide (3 ppm) and sodium hypochlorite (200 ppm) resulted in maximum reductions of 4.8 logs for <italic>L. monocytogenes</italic> and 5.1 logs for <italic>E. coli</italic> O157:H7. Peracetic acid gave reductions of 4.3–4.5 logs for <italic> L. monocytogenes</italic> and <italic>E. coli</italic> O157:H7. Fruit and Vegetable Wash and SCJP 16-162 produced maximum log reductions of 3.3 and 3.4 logs for <italic>L. monocytogenes</italic> and <italic>E. coli</italic> O157:H7, respectively. In comparison, produce treatment with SCJ 16-172 and Viper™ yielded reductions of 3.0 and 2.5 logs for <italic>L. monocytogenes </italic> and <italic>E. coli</italic> O157:H7, respectively. Fit™ was the least effective, giving maximum reductions of only about 1 log for <italic> L. monocytogenes</italic> and <italic>E. coli</italic> O157:H7.
520 $a Storage of sanitized produce indicated that the most effective sanitizers for eliminating pathogens, facilitated growth of yeasts and molds and contributed to rapid spoilage of produce (3 ppm ozone and 3 and 5 ppm chlorine dioxide), while peracetic acid (80 ppm) and sodium hypochlorite (100 and 200 ppm) treatment did not adversely affect product shelf life. Sensory analysis using the non-extended triangle test, indicated that the only statistically significant differences between any of the treated and control samples occurred when whole apples were dipped in sodium hypochlorite (200 ppm) and when shredded lettuce was sprayed with peracetic acid (80 ppm).
520 $a The sequential use of copper ion (1 ppm), sodium hypochlorite (100 ppm) and sonication was assessed to decrease numbers of <italic>E. coli</italic> O157:H7 and <italic>L. monocytogenes</italic> during apple cider production. Using the hurdle approach, copper ion water did not significantly reduce populations of either pathogen; however, copper ion water/sodium hypochlorite (100 ppm) decreased populations of <italic>L. monocytogenes</italic> and <italic>E. coli</italic> O157:H7 by 2.3 and 2.2 log CFU/g, respectively. After juiceration, the pulp contained &sim;1.1–1.3 log CFU/g of either pathogen with sonication decreasing the remaining pathogens in the expressed juice by &sim;2 logs CFU/ml. Based on these findings, a 5-log reduction for both pathogens was achievable using 100 ppm sodium hypochlorite followed by juiceration and sonication.
520 $a Employing confocal scanning laser microscopy (CSLM) to visualize attachment, colonization, location, and viability of <italic>gfp</italic>-transformed <italic> E. coli</italic> O157:H7 on lettuce and strawberries revealed generalized non-specific attachment to surface structures with some penetration through intact surfaces up to approximately 20μm. <italic>E. coli</italic> O157:H7 attachment to both products was more strongly influenced by water deposition and pooling than by any affinity to stomata or other surface structures. Based on CSLM analysis, viable <italic>E. coli</italic> O157:H7 cells that survived sanitizer treatments did so by organizing into groups or clusters in areas of pooling rather than by penetrating through intact produce surfaces.
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