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Effectiveness of Aqueous Chlorine Dioxide in Minimizing Food Safety Risk Associated with Salmonella, E. coli O157:H7, and Listeria monocytogenes on Sweet Potatoes

School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
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Foods 2020, 9(9), 1259; https://doi.org/10.3390/foods9091259
Received: 18 August 2020 / Revised: 1 September 2020 / Accepted: 5 September 2020 / Published: 8 September 2020
(This article belongs to the Section Food Quality and Safety)
Sodium hypochlorite (NaOCl) is a commonly used sanitizer in the produce industry despite its limited effectiveness against contaminated human pathogens in fresh produce. Aqueous chlorine dioxide (ClO2) is an alternative sanitizer offering a greater oxidizing potency with greater efficacy in reducing a large number of microorganisms. We investigated the effect of aqueous chlorine dioxide treatment against human pathogens, Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes seeded on sweet potatoes. Sweet potatoes were spot inoculated (4.2 to 5.7 log CFU/cm2) with multi-strain cocktails of Salmonella spp., E. coli O157:H7, and L. monocytogenes and treated for 10–30 min with 5 ppm aqueous ClO2 or water. Aqueous ClO2 treatment was significantly (p < 0.05) effective in reducing Salmonella with a reduction of 2.14 log CFU/cm2 within 20 min compared to 1.44 log CFU/cm2 for water treatment. Similar results were observed for L. monocytogenes with a 1.98 log CFU/cm2 reduction compared to 0.49 log CFU/cm2 reduction observed after 30 min treatment with aqueous ClO2 the water respectively. The maximum reduction in E. coli O157: H7 reached 2.1 Log CFU/cm2 after 20 min of treatment with aqueous ClO2. The level of the pathogens in ClO2 wash solutions, after the treatment, was below the detectable limit. While in the water wash solutions, the pathogens’ populations ranged from 3.47 to 4.63 log CFU/mL. Our study indicates that aqueous ClO2 is highly effective in controlling cross-contamination during postharvest washing of sweet potatoes. View Full-Text
Keywords: chlorine dioxide; sweet potatoes; Salmonella; Escherichia coli O157:H7; Listeria monocytogenes chlorine dioxide; sweet potatoes; Salmonella; Escherichia coli O157:H7; Listeria monocytogenes
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MDPI and ACS Style

Luu, P.; Chhetri, V.S.; Janes, M.E.; King, J.M.; Adhikari, A. Effectiveness of Aqueous Chlorine Dioxide in Minimizing Food Safety Risk Associated with Salmonella, E. coli O157:H7, and Listeria monocytogenes on Sweet Potatoes. Foods 2020, 9, 1259. https://doi.org/10.3390/foods9091259

AMA Style

Luu P, Chhetri VS, Janes ME, King JM, Adhikari A. Effectiveness of Aqueous Chlorine Dioxide in Minimizing Food Safety Risk Associated with Salmonella, E. coli O157:H7, and Listeria monocytogenes on Sweet Potatoes. Foods. 2020; 9(9):1259. https://doi.org/10.3390/foods9091259

Chicago/Turabian Style

Luu, Phillip, Vijay S. Chhetri, Marlene E. Janes, Joan M. King, and Achyut Adhikari. 2020. "Effectiveness of Aqueous Chlorine Dioxide in Minimizing Food Safety Risk Associated with Salmonella, E. coli O157:H7, and Listeria monocytogenes on Sweet Potatoes" Foods 9, no. 9: 1259. https://doi.org/10.3390/foods9091259

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