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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #173187
Title: Effectiveness of cetylpyridinium chloride dips to reduce foodborne human pathogens (salmonella montevideo, shigella sonnei, and escherichia coli) on fresh-cut cantaloupe.

Author
item DUMAS, ALLISON - LSU AG CENTER
item JANES, MARLENE - LSU AG CENTER
item Beaulieu, John

Submitted to: Institute of Food Technology
Publication Type: Abstract Only
Publication Acceptance Date: 11/15/2005
Publication Date: 4/18/2005
Citation: Dumas, A., Janes, M., Beaulieu, J.C. 2005. Effectiveness of cetylpyridinium chloride dips to reduce foodborne human pathogens (salmonella, montevideo, shigella sonnei, and escherichia coli) on fresh-cut cantaloupe. Institute of Food Technology. 108-9.

Interpretive Summary:

Technical Abstract: Fresh-cut fruits are susceptible to microbial contamination by foodborne pathogens. Application of antimicrobial dips can reduce microbial counts on the surface of fresh-cut fruits, and possibly increase shelf-life of the product. The objective of this study was to determine if cetylpyridinium chloride (CPC) dips could help decrease the number of Salmonella montevideo, Shigella sonnei, and Escherichia coli 0157:H7 on fresh-cut cantaloupe. Cantaloupe was purchased from local markets. Melons were cleaned with deionized water, aseptically peeled and cut into 50g cubes underneath a hood. Cubes were treated with 1-ml each of Salmonella, Shigella sonnei, and Escherichia coli 0157:H7 at approximately 1 x 107 bacteria. Cubes were air-dried 1-hr to allow bacteria to attach, then received 0, 1, 0.8, 0.6, 0.4, 0.2, 0.1, and 0.05% CPC dips for one minute. Cubes were stored at 3°C for 24h, then stomached with 50g PBS, and CFU/g was determined using SMAC and XLD agar. The results for 1% CPC on Shigella were a 2.25 log reduction, while the 0.8% CPC had a 2.5 log reduction. The 0.6, 0.4, 0.2, 0.1, and 0.05% solutions caused about a 1 log reduction in Shigella. For Salmonella, a 4 log reduction was seen for the 1% CPC solution. The 0.8% solution yielded a 3 log reduction, while the 0.6% solution showed a 1.5 log reduction. The 0.4%, 0.2%, 0.1%, and 0.05% solutions gave about a 1 log reduction. For E. coli, the 1% CPC solution caused a 4 log reduction, while 0.6% and 0.4% solutions yielded a 2 log reduction. The 0.2, 0.1, and 0.05% solutions caused about a 1.5 log reduction. These results indicate that CPC shows potential as a dip to reduce Shigella sonnei, Salmonella montevideo, and Escherichia coli 0157:H7 on fresh-cut cantaloupe.