Journal of Food Safety最新文献

{"title":"Enhancing the Growth and Nutritional Quality of Talinum triangulare Through Symbiosis With Arbuscular Mycorrhizal Fungi: Implications for Sustainable Food","authors":"Iago Lima Magalhães,&nbsp;Marcos Diones Ferreira Santana,&nbsp;Ludyanne da Silva Sousa,&nbsp;Tatiane Santos Correia,&nbsp;Leticia Cristine Nascimento da Silva,&nbsp;Paulo Sérgio Taube,&nbsp;Eliandra de Freitas Sia,&nbsp;Túlio Silva Lara","doi":"10.1111/jfs.70028","DOIUrl":"https://doi.org/10.1111/jfs.70028","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Talinum triangulare</i> is an herb considered a nonconventional leafy food plant adapted to hot, humid climates and low-fertility soils, commonly used in soups due to its high nutritional value. It is an excellent alternative for food security in communities with limited access to conventional vegetables. However, despite its easy propagation by cuttings, its productivity can be greater if associated with Arbuscular Mycorrhizal Fungi (AMF). This study explored the symbiotic association between stem cuttings of <i>T. triangulare</i> and a mix of arbuscular mycorrhizal fungi (AMF) with the families Racocetraceae and Glomeraceae as the most abundant, comparing mycorrhizal and non-mycorrhizal treatments to improve root growth and nutrient absorption. The treatment with AMF resulted in increases of 105%, 215%, 83%, and 16% for the number of leaves, leaf area, number of shoots, and stem diameter, respectively, compared to the treatment without AMF. There was no significant difference in plant height. Plants with AMF had fresh and dry weights 159% and 212% higher, respectively, than those without AMF. The leaf area of plants with AMF was twice as large as that of the treatment without AMF. Regarding the root system, plants with AMF had root lengths, volumes, and fresh weights 29%, 81%, and 400% higher, respectively. The presence of AMF significantly increased the accumulation of antioxidant compounds, including total phenols, flavonoids, and carotenoids, and increased antioxidant capacity by the FRAP and DPPH assays. Plants with AMF had chlorophyll and carotenoid accumulation 2.5 times higher. Foliar phosphorus accumulated four times more with AMF, and protein, soluble sugar, and amino acid accumulation also increased. Overall, AMF promoted better plant growth and development through mycorrhizal symbiosis, enhancing nutrient absorption. In conclusion, AMF symbiosis significantly enhances <i>T. triangulare</i> growth, nutrient uptake, and antioxidant activity. This highlights the potential of AMF as a sustainable alternative to improve plant development in agriculture.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144716986","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Poultry Food Assess Risk Model for Salmonella and Chicken Gizzards: IV. Consumer Response Step","authors":"Thomas P. Oscar","doi":"10.1111/jfs.70026","DOIUrl":"https://doi.org/10.1111/jfs.70026","url":null,"abstract":"<div>\u0000 \u0000 <p>A Poultry Food Assess Risk Model (PFARM) for <i>Salmonella</i> and chicken gizzards was developed and published in four steps because of its complexity. In the present study, outputs from the first three steps were combined to predict consumer responses of no response, infection, illness, hospitalization, and death. The PFARM found that salmonellosis (illness, hospitalization, or death) was a rare event (15 cases per 100,000 consumers) that occurred by random chance when multiple risk factors occurred together. Sensitivity analysis indicated that the risk factors for salmonellosis were cross-contamination and growth on lettuce, <i>Salmonella</i> serotype and number at consumption, buffering capacity of the meal, and consumer health and immunity. Scenario analysis indicated that initial <i>Salmonella</i> prevalence, number, and serotype changed (<i>p</i> ≤ 0.05) over time in the simulated production chain but were poor indicators of salmonellosis because they did not consider the identified risk factors for salmonellosis. Based on lessons learned in the COVID-19 pandemic, the economics of salmonellosis, and the results of the current study, it was concluded that the best indicator of poultry food safety was the PFARM prediction of the cases of severe salmonellosis (hospitalization and death) per lot (1000 kg) of chicken gizzards. Interestingly, cases of severe salmonellosis per lot of chicken gizzards did not change across time in the production chain despite significant changes in <i>Salmonella</i> prevalence, number, and serotype at final product testing. This may explain why the current approach to poultry food safety is not reducing rates of foodborne salmonellosis.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144705355","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rapid Detection of Pseudomonas in Spoiled Meats by Lateral Flow Immunochromatographic Assay","authors":"Tatsuya Tominaga,&nbsp;Kyoka Aiki,&nbsp;Aiho Kushida,&nbsp;Rin Tsuchiya","doi":"10.1111/jfs.70027","DOIUrl":"https://doi.org/10.1111/jfs.70027","url":null,"abstract":"<div>\u0000 \u0000 <p>Bacteria propagate during storage of raw meat, leading to spoilage. We developed a lateral flow immunochromatographic assay (LFIA) to rapidly assess the freshness/spoilage of raw meats. Amplicon analysis was performed on raw meats immediately after purchase and after being stored aerobically at 4°C for 10 days. The proportion of <i>Pseudomonas</i> increased 2.2–15.5 times as spoilage progressed. We prepared antibodies against putative <i>Pseudomonas lundensis</i>, <i>Pseudomonas fragi</i>, <i>Pseudomonas bubulae</i>/<i>Pseudomonas kulmbachensi</i> mixture, and putative <i>P. lundensis</i>, <i>Pseudomonas edaphica</i>, <i>Pseudomonas canadensis</i> mixture isolated from spoiled meats, and developed LFIAs (Plfbk-LFIA and Plec-LFIA, respectively). When the specificities were investigated using 70 strains representing 61 species from 32 genera, as selected from culture collection strains and meat isolates, Plfbk-LFIA showed strong positivity only for <i>P. fragi</i>, and Plec-LFIA showed strong positivity only for <i>Pseudomonas</i> sp. isolated from meats. We purchased 36 types of commercially available meat (minced chicken, minced pork, ground beef, and chopped pork) from different stores and found that both LFIAs could distinguish between fresh and spoiled meats, exhibiting accuracies of 91.7% and 94.4%, respectively. Plfbk-LFIA and Plec-LFIA tended to become positive when the target bacterium counts in the samples were around 6 and 7 log CFU/g, respectively. As the assay requires only 1 h, including pre-processing time, our novel method could be used to evaluate freshness at manufacturing and sales sites within the manufacturing date, and may contribute to reducing food loss by providing a rapid and convenient method for quality assessment.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144606754","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Time-Kill Kinetic of Chitosan-Coated Ferrous Sulfate Loaded Nanoliposome Against E. coli and S. aureus","authors":"Narges Shirnoush,&nbsp;Aryou Emamifar,&nbsp;Nafiseh Davati","doi":"10.1111/jfs.70025","DOIUrl":"https://doi.org/10.1111/jfs.70025","url":null,"abstract":"<div>\u0000 \u0000 <p>The nanoliposomes containing ferrous sulfate were produced by thin-layer hydration, sonication, and coated with nano-chitosan. Chitosan coating (0.2% w/v) and various lecithin: ferrous sulfate ratios (5:1, 10:1, and 20:1 w/w) were characterized based on the antimicrobial properties. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of ferrous sulfate against <i>Escherichia coli</i> ATCC 2592 and <i>Staphylococcus aureus</i> ATCC 25923 were 1000 and 1500 mg/mL, respectively. The incorporation of ferrous sulfate into the nanoliposomes lowered its MIC and MBC values. The optical density (OD₆₀₀) of <i>E. coli</i> (0.516) and <i>S. aureus</i> (0.738) in the control culture exposed to free ferrous sulfate and ferrous sulfate loaded nanoliposomes with different levels of lecithin to ferrous sulfate (5:1, 10:1, and 20:1 w/w) at MIC values decreased around 12.04% and 22.19%, 16.55% and 35.56%, 25.57% and 35.56%, 51.78% and 63.59%, respectively. Exposure of <i>E. coli</i> and <i>S. aureus</i> to free ferrous sulfate and ferrous sulfate loaded nanoliposomes decreased AUC and increased the lag phase of both bacteria (<i>p</i> &lt; 0.05). A significant reduction was observed in the optical density and AUC of the <i>E. coli</i> and <i>S. aureus</i> cultures exposed to chitosan-coated nanoliposomes containing ferrous sulfate. The highest percentage reduction in final optical density and the lowest AUC of <i>E. coli and S. aureus</i> cultures were observed after being exposed to chitosan-coated nanoliposomes prepared at lecithin: ferrous sulfate ratio of 20:1 (w/w).</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144582241","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of pH and Temperature on Foodborne Pathogens’ Survival in Cold Brew Coffee","authors":"Amandeep Singh,&nbsp;Manoj Sawale,&nbsp;Harneel Kaur,&nbsp;Patnarin Benyathiar,&nbsp;Dharmendra K. Mishra","doi":"10.1111/jfs.70024","DOIUrl":"https://doi.org/10.1111/jfs.70024","url":null,"abstract":"<p>The unique flavor and taste of cold brew coffee have made it popular in recent years. As the name suggests, it is cold-brewed, which means the absence of a thermal process in the brewing. Hence, after the roasting step, it only has to rely on the product pH and storage temperature to control the foodborne pathogens such as <i>Salmonella</i> Typhimurium, <i>Escherichia coli</i> O157:H7, and <i>Listeria monocytogenes</i>. The purpose of this study is to investigate the effect of pH (4.9 and 5.3) and temperature (4°C and 23°C) on <i>Salmonella</i> Typhimurium, <i>Escherichia coli</i> O157:H7, and <i>Listeria monocytogenes</i> in cold brew coffee. Cold brew coffee samples were inoculated with these organisms for 30 days, and survival data were collected. Results showed that pH affected the <i>survival of Salmonella and E</i>. <i>coli</i>. At pH 4.9, <i>Salmonella was</i> reduced by 5 log CFU/ml after 7 days, reaching the limit of detection in 11 days. However, at pH 5.3, 5 5-log reduction occurred after 14 days, taking 25 days to reach the limit of detection. At 23°C, both Salmonella and <i>E. coli</i> showed increased survival, making temperature an important factor. <i>Listeria</i> showed resistance to pH variations at both temperatures. Lower RMSE values for <i>Salmonella</i> (pH 4.9) and <i>Listeria</i> (pH 4.9) were observed in the log-linear model, making it a better fit. However, the Weibull model showed a better fit for <i>Salmonella</i> (pH -5.3), <i>Listeria</i> (pH -5.3), and <i>E. coli</i> (pH -4.9, 5.3). Overall, lower temperatures increase survival, while higher temperatures enhance the reduction in <i>E. coli.</i></p><p>These findings are crucial for enhancing the safety of cold-brew coffee and providing valuable recommendations to producers, regulators, and consumers.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 3","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70024","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144256411","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improving the Overall Quality and Safety of Fruit and Vegetable Smoothies During Refrigerated Storage Through Gamma Irradiation and Natural Antimicrobials","authors":"María Verónica Fernandez,&nbsp;Antonella Zarbo Colombo,&nbsp;Carla Lires,&nbsp;Constanza Cova,&nbsp;María Victoria Agüero,&nbsp;Rosa Juana Jagus","doi":"10.1111/jfs.70023","DOIUrl":"https://doi.org/10.1111/jfs.70023","url":null,"abstract":"<div>\u0000 \u0000 <p>As the market of natural fruits and vegetable (F&amp;V) beverages constantly grows, there is a rising interest in alternative preservation methods, like non-thermal technologies and natural preservatives, to inactivate detrimental factors while providing fresh-like quality characteristics. This study aimed to evaluate and select a treatment combining gamma irradiation (GI: 0, 0.5, 1 kGy), nisin (0, 50,100 UI/mL) and green tea extract (GTE: 0, 0.2%) in order to improve and preserve the microbiological and nutritional quality of a mixed F&amp;V smoothie, extending its shelf-life and ensuring its safety. A radioresistance study positioned <i>Listeria innocua</i> as the design microorganism. The combination of 1 kGy of GI with 50 or 100 IU/mL of nisin effectively reduced <i>Listeria</i> counts by over 5 log, maintaining their counts below the detection limit during 28 days of refrigerated storage. Irradiated samples showed significant reductions (<i>p</i> &lt; 0.05) in deterioration enzymes, without altering the smoothie's physicochemical characteristics and color. Moreover, the combination of 1 kGy of GI and 100 UI/mL of nisin extended the microbiological shelf-life by 21 days. Although irradiation reduced betacyanin content, combining it with GTE (0.2%) achieved excellent stability for these compounds. GI caused increases (10%) in the content of total polyphenols (TPC), although the antioxidant capacity was similar to the control. Moreover, samples added with GTE exhibited TPC, DPPH, and FRAP values of 6.5, 11.5, and 8.5 higher than control, respectively. Therefore, the GI, nisin, and GTE combination produces a safe smoothie with outstanding microbiological, physical, chemical, and nutritional attributes.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 3","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117874","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fate of Listeria monocytogenes Serotypes on Frozen Mixed Vegetables During Consumer-Simulated Thawing and Storage","authors":"Joelle K. Salazar,&nbsp;Jasmin Phelps,&nbsp;Megan L. Fay,&nbsp;Bashayer A. Khouja,&nbsp;Xinyi Zhou,&nbsp;Diana S. Stewart,&nbsp;Vijay K. Juneja,&nbsp;Atin R. Datta","doi":"10.1111/jfs.70022","DOIUrl":"https://doi.org/10.1111/jfs.70022","url":null,"abstract":"<p>Recent outbreaks and recalls associated with frozen vegetables in the United States and Europe have been linked to <i>Listeria monocytogenes</i>. This study aims to understand the extent to which frozen vegetables support the growth of <i>L. monocytogenes</i> once thawed and held at different temperatures. Six <i>L. monocytogenes</i> strains, two of each from serotypes 1/2a, 1/2b, and 4b, were individually inoculated onto frozen vegetables and stored at −18°C for 7 days. After 7 days, the vegetables were thawed and stored at 5°C or 10°C for up to 14 days or at 25°C for up to 7 days. <i>L. monocytogenes</i> was enumerated from the thawed vegetables throughout the storage period. Population data were fitted to the primary Baranyi model to estimate growth rates and lag phase durations; the secondary Ratkowsky square root model was used to model the relationship of the growth rates with storage temperature. Five of the <i>L. monocytogenes</i> strains survived and grew on the thawed vegetables (population increases of &gt; 1 log CFU/g) stored at 5°C, and all six of the strains proliferated at 10°C and 25°C (population increases of &gt; 3 log CFU/g after 14 days and &gt; 4 log CFU/g after 7 days, respectively). A secondary model was successfully generated based on the growth rates of the six <i>L. monocytogenes</i> strains on the thawed vegetables (<i>r</i>² = 0.8888, RMSE = 0.2057). Results from this study fill a data gap associated with <i>L. monocytogenes</i> survival on thawed vegetables and can be used to determine safe handling and storage practices for these products to protect public health.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 3","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70022","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144100542","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of Frequency, Electric Field Strength, and Nonthermal Factors on the Inactivation of Escherichia coli O157:H7 During the Ohmic Heating Processing of Pomelo Juice","authors":"Doan Nhu Khue,&nbsp;Lai Quoc Dat,&nbsp;Le Thi Kim Phung,&nbsp;Le Nhat Tam,&nbsp;Nguyen Ba Thanh","doi":"10.1111/jfs.70019","DOIUrl":"https://doi.org/10.1111/jfs.70019","url":null,"abstract":"<div>\u0000 \u0000 <p>The influence of frequency, electric field strength, and nonthermal effects during ohmic heating (OH) on the inactivation of <i>Escherichia coli</i> O157:H7 in pomelo juice was investigated. Pomelo juice was inoculated with a specific density of <i>E. coli</i> O157:H7 and then treated with OH at frequencies ranging from 50 Hz to 20 kHz and electric field strengths of 20, 30, and 40 V/cm. The results showed that 60 and 500 Hz were more effective in inactivating <i>E. coli</i> than other frequencies. As electric field strength increased, inactivation also increased. Transmission electron microscopy analysis revealed that the cell membrane of <i>E. coli</i> O157:H7 treated with OH underwent more pronounced changes than cells treated with conventional heating (CH). OH could inactivate <i>E. coli</i> O157:H7 at lower temperatures and in a shorter time than CH. The nonthermal effect of OH increased the inactivation of the pathogen in pomelo juice. These findings demonstrated the potential of OH for pasteurizing pomelo juice.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 3","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143892874","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Navigating the Functional and Bioactive Landscape of Sodium Alginate-Based Edible Coatings for Modernized Fruit Preservation","authors":"Vinay Kumar Pandey,&nbsp;Zaryab Shafi,&nbsp;Priyvart Choudhary,&nbsp;Amritanshu Pathak,&nbsp;Sarvesh Rustagi","doi":"10.1111/jfs.70020","DOIUrl":"https://doi.org/10.1111/jfs.70020","url":null,"abstract":"<div>\u0000 \u0000 <p>Fruit preservation plays a vital role in the food industry by addressing economic and environmental issues. The low toxicity and mechanical flexibility of sodium alginate have made it an excellent choice for the preparation of new-generation edible coatings in recent years. This quest for sustainable solutions has opened the field of biopolymers, with one such option being sodium alginate as a polymer. Current research trends explore the techno-functional properties of sodium alginate and have been extended to include film formability, gas permeation, and mechanical attributes as necessary determinants that govern coating performance. The synergy between the techno-functional and bioactive landscapes enables sodium alginate to play a multifaceted role in tailor-made coatings that are associated with diverse fruits while catering to on-shelf stability, final product elegance, and appealing to evolving trends of sustainably sourced health-conscious food choices. This review explores the novel potential of sodium alginate-based formulations in controlled bioactive release, enhanced antioxidant properties, and its role in nutrient retention. The integration of sodium alginate with natural antimicrobials for food safety presents an innovative approach to reducing postharvest losses while maintaining fruit quality. It also provides insights into the properties and applications of sodium alginate-based edible coatings.</p>\u0000 </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 3","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143893017","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of Calcium Hypochlorite and Peroxyacetic Acid to Inactivate E. coli and Salmonella in Irrigation Water in Maryland","authors":"Zhujun Gao,&nbsp;Aprajeeta Jha,&nbsp;Claire L. Hudson,&nbsp;Adam L. Hopper,&nbsp;Shirley A. Micallef,&nbsp;Channah Rock,&nbsp;Rohan V. Tikekar","doi":"10.1111/jfs.70018","DOIUrl":"https://doi.org/10.1111/jfs.70018","url":null,"abstract":"<p>Addition of antimicrobials to water used for irrigation of fresh produce is recommended to reduce microbial food safety risks. However, there remains a need to validate the efficacy of antimicrobials in irrigation water using the microbial strains and methods recommended by the Environmental Protection Agency (EPA). We evaluated the antimicrobial performance of calcium hypochlorite (Ca(ClO)₂) (2–4 and 10–12 ppm) and peroxyacetic acid (PAA) (6 and 10 ppm) individually in ground and surface agricultural production water in Maryland using the EPA recommended method (No. 94151PA7). Both water samples were slightly alkaline (pH 8.13 and 8.01, respectively) and low in turbidity (0.65 and 4.82 NTU, respectively). A total of 1 mL of EPA-recommended <i>Escherichia coli</i> or <i>Salmonella enterica</i> cocktail (approximately 9.0–9.7 log CFU/mL) was inoculated in 98 mL of irrigation water in three flasks and equilibrated at 12°C or 32°C, resulting in 7.0–7.7 log CFU/mL bacterial levels. One milliliter of sanitizer solution (Ca(ClO)₂ or PAA) was added into the flask followed by mixing for 15 s. At 5 and 10 min, samples were transferred into phosphate buffer saline containing 0.28 g/mL sodium metabisulfite, serially diluted, and plated on quadruplicated TSA-Rifampicin plates for enumeration. Both low and high levels of Ca(ClO)₂ and PAA solutions inactivated over 4.5 log CFU/mL of <i>E. coli</i> and <i>Salmonella</i> cocktails within 5 min at either water temperature, which exceeded the 3-log threshold required by the EPA. Total bacterial inactivation at 10 min exceeded 5 log CFU/mL. The results demonstrated that, in slightly alkaline irrigation water, adequate sanitizing efficacy was achieved with 2–4 ppm of Ca(ClO)₂ and 6 ppm of PAA.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"45 3","pages":""},"PeriodicalIF":1.9,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.70018","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143893018","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}