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United States Department of Agriculture

Agricultural Research Service

Research Project: MICROBIAL FOOD SAFETY OF FRESH AND FRESH-CUT PRODUCE Title: Minimizing Pathogen Transference during Lettuce Harvesting by Optimizing the Design of the Harvesting Device and Operation Practices Principle Investigator

Authors
item Luo, Yaguang
item Nou, Xiangwu
item Millner, Patricia
item Shelton, Daniel

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: June 21, 2010
Publication Date: June 23, 2010
Citation: Luo, Y., Nou, X., Millner, P.D., Shelton, D.R. 2010. Minimizing Pathogen Transference during Lettuce Harvesting by Optimizing the Design of the Harvesting Device and Operation Practices Principle Investigator. [abstract].

Technical Abstract: Chlorine is widely used by the fresh and fresh-cut produce industry to reduce microbial populations and prevent the potential spread of human pathogens during produce washing. However, the organic materials released from cut produce quickly react with chlorine and degrade its efficacy for pathogen inactivation. In this study, the effects of a novel food-grade chemical mixture, T-128, on chlorine stabilization in the presence of large amounts of organic materials and associated inactivation of a cocktail of EHEC O157:H7 strains were studied. Results indicate that, when soils were introduced to the wash solution, chlorine solutions containing T-128 were significantly more stable than those without T-128. When used alone, T-128 exhibited a bacteriostatic effect. Furthermore, T-128 significantly enhanced inactivation of bacterial cells washed off inoculated lettuce, even at high organic loads.

Last Modified: 10/1/2014