EVALUATION OF RADIANT CATALYTIC IONIZATION IN REDUCING ESCHERICHIA COLI, LISTERIA INNOCUA AND SALMONELLA TYPHIMURIUM ON REPRESENTATIVE FOOD CONTACT SURFACES

Abstract

Escherichia coli, Listeria spp. and Salmonella typhimurium are common food pathogens and responsible for frequent and widespread outbreaks of foodborne illness annually. This study examines the potential of radiant catalytic ionization (RCI) as a food decontamination technology through its reduction of inoculations of these bacteria on representative food items (apples, cantaloupes, and spinach). RCI exposure resulted in ≥99% reduction in the recovery of these bacteria within a 90-min exposure, with two exceptions (E. coli and S. typhimurium inoculated on cantaloupe: 94% reduction; 88% reduction, respectively). When E. coli, L. innocua and S. typhimurium were inoculated onto apple slices, the percentages remaining after exposure to RCI for 0, 30, 60 and 90 min were: 100, 2, 0, 0; 100, 30, 9, 0.01; and 100, 21, 0.004, 0.02, respectively. When E. coli, L. innocua and S. typhimurium were inoculated onto the rough outer skin of cantaloupes, the percentages remaining after exposure to RCI for 0, 30, 60 and 90 min were: 100, 19, 15, 6; 100, 9, 10, 1; and 100, 24, 22, 12, respectively. When E. coli, L. innocua and S. typhimurium were inoculated onto spinach leaves, the percentages remaining after exposure to RCI for 0, 30, 60 and 90 min were: 100, 16, 0.001, 0.002; 100, 19, 11, 0.005; and 100, 0.007, 0, 0, respectively (SE = ± 0.1 maximum). These results indicate that RCI is an effective technology for reducing foodborne pathogens.