Chlorine stabilizer T-128 enhances efficacy of chlorine against cross-contamination by E. coli O157:H7 and Salmonellain fresh-cut lettuce processing

Xiangwu Nou, Yaguang Luo, Lavonda Hollar, Yang Yang, Hao Feng, Patricia Millner, Daniel Shelton

Research output: Contribution to journalArticlepeer-review

Abstract

During fresh-cut produce processing, organic materials released from cut tissues can rapidly react with free chlorine in the wash solution, leading to the potential survival of foodborne bacterial pathogens, and cross-contamination when the free chlorine is depleted. A reported chlorine stabilizer, T-128, has been developed to address this problem. In this study, we evaluated the ability of T-128 to stabilize free chlorine in wash solutions in the presence of high organic loads generated by the addition of lettuce extract or soil. Under conditions used in this study, T-128 significantly (P< 0.001) decreased the rate of free chlorine depletion at the presence of soil. T-128 also slightly decreased the rate of free chlorine depletion caused by the addition of lettuce extract in wash solution. Application of T-128 significantly reduced the survival of bacterial pathogens in wash solutions with high organic loads and significantly reduced the potential of cross-contamination, when contaminated and uncontaminated produce were washed together. However, T-128 did not enhance the efficacy of chlorinated wash solutions for microbial reduction on contaminated iceberg lettuce. Evaluation of several produce quality parameters, including overall visual appearance, package headspace O2 and CO2 composition, and lettuce electrolyte leakage, during 15 d of storage indicated that iceberg lettuce quality and shelf life were not negatively impacted by washing fresh-cut lettuce in chlorine solutions containing 0.1% T-128.

Original languageEnglish (US)
Pages (from-to)M218-M224
JournalJournal of food science
Volume76
Issue number3
DOIs
StatePublished - Apr 1 2011

Keywords

  • Chlorine stabilizer
  • E. coliO157:H7
  • Free chlorine
  • Fresh-cut leafy green
  • Salmonella

ASJC Scopus subject areas

  • Food Science

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