TY - JOUR
T1 - Inactivation of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7 on cantaloupes by octenidine dihydrochloride
AU - Upadhyay, Abhinav
AU - Chen, Chi hung
AU - Yin, Hsinbai
AU - Upadhyaya, Indu
AU - Fancher, Samantha
AU - Liu, Yanyan
AU - Nair, Meera Surendran
AU - Jankelunas, Leanne
AU - Patel, Jitendra R.
AU - Venkitanarayanan, Kumar
N1 - Funding Information:
This study was funded by a grant ( 2012-04333 ) awarded to K. Venkitanarayanan from the USDA-NIFA critical and emerging food safety issues program.
Publisher Copyright:
© 2016.
PY - 2016/9/1
Y1 - 2016/9/1
N2 - The efficacy of a new generation disinfectant, octenidine dihydrochloride (OH), as wash and coating treatments for reducing Listeria monocytogenes (LM), Salmonella spp. (SAL), and Escherichia coli O157:H7 (EC) on cantaloupe was investigated. Cantaloupe rind plugs inoculated separately with the three bacterial species (~8 log CFU/cm2) were washed for 1, 3, 5 min at 25 °C in water, or chlorine (200 ppm), ethanol (1%), OH (0.01, 0.05, 0.1%) and surviving populations were measured after treatment. Additionally, inoculated cantaloupe rind plugs were coated with 2% chitosan or chitosan containing OH (0.01, 0.05, 0.1%) and sampled for surviving pathogens. Subsequently, the antimicrobial efficacy of OH wash and coating (0.1, 0.2%) on whole cantaloupes was determined. All OH wash reduced LM, SAL, and EC on cantaloupe rinds by > 5 log CFU/cm2 by 2 min, and reduced populations to undetectable levels (below 2 log CFU/cm2) by 5 min (P < 0.05). Similarly, OH coating on cantaloupe rinds reduced the pathogens by 3-5 log /cm2 (P < 0.05). Washing and coating whole cantaloupes with OH reduced the three pathogens by at least 5 log and 2 log CFU/cm2, respectively (P < 0.05). Results suggest that OH could be used as antimicrobial wash and coating to reduce LM, SAL, and EC on cantaloupes.
AB - The efficacy of a new generation disinfectant, octenidine dihydrochloride (OH), as wash and coating treatments for reducing Listeria monocytogenes (LM), Salmonella spp. (SAL), and Escherichia coli O157:H7 (EC) on cantaloupe was investigated. Cantaloupe rind plugs inoculated separately with the three bacterial species (~8 log CFU/cm2) were washed for 1, 3, 5 min at 25 °C in water, or chlorine (200 ppm), ethanol (1%), OH (0.01, 0.05, 0.1%) and surviving populations were measured after treatment. Additionally, inoculated cantaloupe rind plugs were coated with 2% chitosan or chitosan containing OH (0.01, 0.05, 0.1%) and sampled for surviving pathogens. Subsequently, the antimicrobial efficacy of OH wash and coating (0.1, 0.2%) on whole cantaloupes was determined. All OH wash reduced LM, SAL, and EC on cantaloupe rinds by > 5 log CFU/cm2 by 2 min, and reduced populations to undetectable levels (below 2 log CFU/cm2) by 5 min (P < 0.05). Similarly, OH coating on cantaloupe rinds reduced the pathogens by 3-5 log /cm2 (P < 0.05). Washing and coating whole cantaloupes with OH reduced the three pathogens by at least 5 log and 2 log CFU/cm2, respectively (P < 0.05). Results suggest that OH could be used as antimicrobial wash and coating to reduce LM, SAL, and EC on cantaloupes.
UR - http://www.scopus.com/inward/record.url?scp=84973163673&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84973163673&partnerID=8YFLogxK
U2 - 10.1016/j.fm.2016.04.007
DO - 10.1016/j.fm.2016.04.007
M3 - Article
C2 - 27217367
AN - SCOPUS:84973163673
SN - 0740-0020
VL - 58
SP - 121
EP - 127
JO - Food Microbiology
JF - Food Microbiology
ER -