THE IMPACT OF ORGANIC LOAD ON THE MINIMAL LEVEL OF CHLORINE NEEDED TO PREVENT E. COLI O157:H7 CROSS-CONTAMINATION DURING WASHING OF FRESH-CUT LETTUCE

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Description

Fresh-cut vegetables are no longer considered low risk due to their association with an increasing number of E. coli O157:H7 outbreaks. E. coli O157:H7 contamination in fresh produce originated on farm can spread during postharvest washing. Industry and government guidelines have suggested the... Show moreFresh-cut vegetables are no longer considered low risk due to their association with an increasing number of E. coli O157:H7 outbreaks. E. coli O157:H7 contamination in fresh produce originated on farm can spread during postharvest washing. Industry and government guidelines have suggested the use of chemical disinfectants such as sodium hypochlorite in wash water to prevent microbial cross-contamination and have recommended that wash water disinfectants be monitored. However, specific standards regarding the levels of chlorine needed have yet to be established. The goal of this study was to determine the minimal effective level of chlorine needed to prevent E.coli O157:H7 cross-contamination during post-harvest washing of fresh-cut lettuce with wash water containing different levels of organic load and to evaluate the way to monitor the organic load in wash water by correlating measurements of Total Organic Carbon (TOC) with turbidity measurements. Eight grams of cut romaine lettuce inoculated with 8 log cfu/g of E. coli O157:H7 were washed with 800 g of uninoculated lettuce in 40 L of sterile tap water at 3℃ for 2 min. Washing trials were performed in water with different levels of organic load (with the addition of 0, 3, 6, 12, or 30 g of lettuce juice powder) and at different levels of chlorine treatment (0 - 40 ppm of sodium hypochlorite). The degree of cross-contamination was determined by measuring the presence of E. coli O157:H7 in the wash water and uninoculated lettuce after washing. Wash water samples were also analyzed for total/free chlorine, turbidity, and TOC. In the absence of chlorine, E. coli O157:H7 transfer occurred at all levels of organic load and resulted in the contamination of wash water and uninoculated lettuce at levels of 3.61 ± 0.13 log cfu/ml and 3.34 ± 0.23 log cfu/g, respectively. Without the addition of lettuce juice powder, cross-contamination was prevented in wash water containing 5 ppm of sodium hypochlorite. With the addition of 3 g of lettuce juice powder, transfer of E. coli O157:H7 was observed when the washing run was conducted with 5 ppm of sodium hypochlorite but was prevented when the level of sodium hypochlorite was raised to 10 ppm. With the addition of 30 g of lettuce powder, 40 ppm of sodium hypochlorite was needed to prevent cross-contamination. It was difficult to have an accurate determination of the residual free chlorine level as it continued to decrease during the washing run. Measurements of the organic load of wash water are needed to determine the effective level of sanitizer required to prevent microbial cross-contamination during postharvest washing of fresh-cut produce. TOC is a good indicator of organic load in wash water, but it took hours to get results. Turbidity measurement only takes minutes and it correlated well with TOC, indicating that turbidity has the potential to indicate the organic load in wash water.
M.S. in Food Safety and Technology, May 2015 Show less

Details
Department

NCFST / National Center for Food Safety and Technology

Title

THE IMPACT OF ORGANIC LOAD ON THE MINIMAL LEVEL OF CHLORINE NEEDED TO PREVENT E. COLI O157:H7 CROSS-CONTAMINATION DURING WASHING OF FRESH-CUT LETTUCE

Institution

Illinois Institute of Technology

Creator(s)

Zhou, Chao

Advisor(s)

Lee, Alvin

Date

2015
2015-05

Description

Fresh-cut vegetables are no longer considered low risk due to their association with an increasing number of E. coli O157:H7 outbreaks. E. coli O157:H7 contamination in fresh produce originated on... Show moreFresh-cut vegetables are no longer considered low risk due to their association with an increasing number of E. coli O157:H7 outbreaks. E. coli O157:H7 contamination in fresh produce originated on farm can spread during postharvest washing. Industry and government guidelines have suggested the use of chemical disinfectants such as sodium hypochlorite in wash water to prevent microbial cross-contamination and have recommended that wash water disinfectants be monitored. However, specific standards regarding the levels of chlorine needed have yet to be established. The goal of this study was to determine the minimal effective level of chlorine needed to prevent E.coli O157:H7 cross-contamination during post-harvest washing of fresh-cut lettuce with wash water containing different levels of organic load and to evaluate the way to monitor the organic load in wash water by correlating measurements of Total Organic Carbon (TOC) with turbidity measurements. Eight grams of cut romaine lettuce inoculated with 8 log cfu/g of E. coli O157:H7 were washed with 800 g of uninoculated lettuce in 40 L of sterile tap water at 3℃ for 2 min. Washing trials were performed in water with different levels of organic load (with the addition of 0, 3, 6, 12, or 30 g of lettuce juice powder) and at different levels of chlorine treatment (0 - 40 ppm of sodium hypochlorite). The degree of cross-contamination was determined by measuring the presence of E. coli O157:H7 in the wash water and uninoculated lettuce after washing. Wash water samples were also analyzed for total/free chlorine, turbidity, and TOC. In the absence of chlorine, E. coli O157:H7 transfer occurred at all levels of organic load and resulted in the contamination of wash water and uninoculated lettuce at levels of 3.61 ± 0.13 log cfu/ml and 3.34 ± 0.23 log cfu/g, respectively. Without the addition of lettuce juice powder, cross-contamination was prevented in wash water containing 5 ppm of sodium hypochlorite. With the addition of 3 g of lettuce juice powder, transfer of E. coli O157:H7 was observed when the washing run was conducted with 5 ppm of sodium hypochlorite but was prevented when the level of sodium hypochlorite was raised to 10 ppm. With the addition of 30 g of lettuce powder, 40 ppm of sodium hypochlorite was needed to prevent cross-contamination. It was difficult to have an accurate determination of the residual free chlorine level as it continued to decrease during the washing run. Measurements of the organic load of wash water are needed to determine the effective level of sanitizer required to prevent microbial cross-contamination during postharvest washing of fresh-cut produce. TOC is a good indicator of organic load in wash water, but it took hours to get results. Turbidity measurement only takes minutes and it correlated well with TOC, indicating that turbidity has the potential to indicate the organic load in wash water. Show less

Type

Thesis

File type

application/pdf

Access

Restricted Access

Rights

In Copyright
http://rightsstatements.org/page/InC/1.0/

Identifier

http://hdl.handle.net/10560/3506

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