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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Food Safety and Intervention Technologies Research » Research » Publications at this Location » Publication #338616

Research Project: Development of Alternative Intervention Technologies for Fresh or Minimally Processed Foods

Location: Food Safety and Intervention Technologies Research

Title: Biocontrol interventions for inactivation of foodborne pathogens on produce

item Olanya, Modesto
item Cassidy, Jennifer

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 2/22/2017
Publication Date: 2/24/2017
Citation: Olanya, O.M., Cassidy, J.M. 2017. Biocontrol interventions for inactivation of foodborne pathogens on produce. Meeting Abstract. Volume 1, Page 1.ARS/FSIS Food Safety Workshop, Shepherdstown, WV., 2/21-2/24/17.

Interpretive Summary:

Technical Abstract: Post-harvest interventions for control of foodborne pathogens on minimally processed foods are crucial for food safety. Biocontrol interventions have the primary objective of developing novel antagonists in combinations with physical and chemical interventions to inactivate pathogenic microbes. There are various steps that are required for development on biocontrol interventions suitable for post-harvest applications. These include identification of strains, efficacy and survival studies as well as cost considerations. Previous studies on biocontrol based on competitive exclusions with Pseudomonas fluorescens (non-pathogenic) documented low to moderate reductions (1-2 log CFu/g) of Escherichia coli O157:H7 populations on spinach. In addition to competitive exclusion, biocontrol based on predation of E. coli O157:H7 and Salmonella enterica by Halobateriovorax (predatory bacteria) have been evaluated. Inoculations of grape tomatoes, clover sprouts and liquid substrate (seawater) with S. enterica 2380 followed by wash treatment with predatory bacteria resulted in reductions of the pathogen at 24 hr storage relative to the control. Previous and current studies which combine physical interventions, chemical decontaminations with biocontrol microbes indicate that these approaches can lead to better inactivation of foodborne pathogens of post-harvest produce. Optimization of microbial antagonists and predatory bacteria for biocontrol applications in combinations with physical and chemical measures will enhance produce safety.