sodium-hypochlorite and levulinic-acid

The efficacy of levulinic acid (LVA) in combination with sodium dodecyl sulfate (SDS) in removal of foodborne viruses, enteric bacterial pathogens and their surrogates on fresh strawberries was investigated. Inoculated strawberries were treated with potable water, sodium hypochlorite solution (50ppm), 0.5% LVA plus 0.5% SDS solution, and 5% LVA plus 2% SDS solution respectively for 2min, followed by spray-rinsing with potable water. Water washing removed at least 1.0-log of the tested viral and bacterial strains from the strawberries' surfaces. The 50ppm chlorine wash induced 3.4, 1.5 and 2.1-log reductions for hepatitis A virus (HAV), murine norovirus-1 (MNV-1) and MS2 bacteriophage, respectively. In comparison, the tested bacterial strains showed uniform reductions around 1.6-log CFU/ml. The 0.5% LVA plus 0.5% SDS wash induced 2.7, 1.4 and 2.4-log reductions for HAV, MNV-1 and MS2, which were comparable with the reductions induced by chlorine (P>0.05). For bacteria, over 2.0-log reductions were obtained for Enterococcus faecium, Listeria monocytogenes and Salmonella, while Escherichia coli O157:H7 and Escherichia coli P1 showed reductions of 1.9 and 1.8-log CFU/ml. Higher concentration of LVA plus SDS showed no significantly higher reductions (P>0.05). Sensory tests of washed strawberries and chemical residue analysis of LVA on strawberries after washing were also performed. In conclusion, this study demonstrates good performance of 0.5% LVA plus 0.5% SDS to reduce the levels of enteric pathogens if present on strawberries without altering taste and introducing chemical safety issues.

Topics: Colony Count, Microbial; Disinfectants; Enterococcus faecium; Escherichia coli O157; Food Microbiology; Food Safety; Foodborne Diseases; Fragaria; Hepatitis A virus; Levulinic Acids; Listeria monocytogenes; Norovirus; Salmonella; Sodium Dodecyl Sulfate; Sodium Hypochlorite

The efficacy of levulinic acid (LVA) plus sodium dodecyl sulfate (SDS) to remove or inactivate Listeria monocytogenes, Salmonella Typhimurium, and Shiga toxin-producing Escherichia coli (STEC) in biofilms on the surface of stainless steel coupons was evaluated. Five- or six-strain mixtures (ca. 9.0 log CFU/ml) of the three pathogens were separately inoculated on stainless steel coupons. After incubation at 21 °C for 72 h, the coupons were treated for 10 min by different concentrations of LVA plus SDS (0.5% LVA+0.05% SDS, 1% LVA+0.1% SDS, and 3% LVA+2% SDS) and other commonly used sanitizers, including a commercial quaternary ammonium-based sanitizer (150 ppm), lactic acid (3%), sodium hypochlorite (100 ppm), and hydrogen peroxide (2%). The pathogens grew in the biofilms to ca. 8.6 to 9.3 log CFU/coupon after 72 h of incubation. The combined activity of LVA with SDS was bactericidal in biofilms for cells of the three pathogens evaluated, with the highest concentrations (3% LVA+2% SDS) providing the greatest log reduction. Microscopic images indicated that the cells were detached from the biofilm matrix and the integrity of cell envelopes were decreased after the treatment of LVA plus SDS. This study is conducive to better understanding the antimicrobial behavior of LVA plus SDS to the foodborne pathogens within biofilms.

Topics: Bacteria; Biofilms; Colony Count, Microbial; Decontamination; Disinfectants; Food Microbiology; Levulinic Acids; Listeria monocytogenes; Sodium Dodecyl Sulfate; Sodium Hypochlorite; Stainless Steel; Surface-Active Agents