International Specialty Supply
Supplying Sprout Companies Throughout the World
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International Specialty Supply Supplying Sprout Companies Throughout the World
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Enhancement of the Microbiological Quality of Selected Ready-to-Eat
Vegetables Disinfected by Chloramine, Chlorine, Ethanol, and Ozone 2002
FDA Science Forum FDA:
Building a Multidisciplinary Foundation February
20-21, 2002 Washington
Convention Center, Washington, DC Poster
Abstracts, Board L-11 T. T. Tran, J. I. Uwaleke, R. L. Thunberg, C. R. Warner, and
S. J. Chirtel. U.S. Food and Drug Administration, Washington, D.C. 20204.
The effect of chloramine (80ppm), chlorine (200 and 2000
ppm), ethanol (10%), and ozone (2ppm) on the aerobic spoilage bacteria of
broccoli, celery, lettuce, mung bean sprouts, parsley, and scallions was
investigated. Test portions (25 g) were treated with aqueous solutions of these
disinfectants, and then analyzed for aerobic plate counts (APC). The
effectiveness of different sanitation regimens was estimated by the difference
(D) between the APC (in log10 cfu/g) of controls (C) and treated
portions (logD). The mean C values ranged from 5.5 to 9 log10 cfu/g.
The overall effectiveness of ozone, chloramine, chlorine 200 and 2000 ppm, and
ethanol were 0.2, 0.5, 1.2, 1.9, and 1.7 logD, respectively. Significant
differences (p<0.05) in counts (logD) were seen in 1 out of 5, 4 of 5, 5 of
5, 5 of 5, and 5 of 5 produce categories tested with ozone, chlorine 200 and
2000 ppm, chloramine, and ethanol, respectively. Sonication, done in experiments
with chloramine and chlorine, significantly (p<0.05) improved the overall
effectiveness of these disinfectants by 0.2 logD. In practical terms, ozone was
the least effective; and ethanol, the most effective and economical. Moreover,
the results showed the limited effectiveness of these sanitation agents against
the compact and resilient biofilms formed on surfaces and/or in crevices of
vegetables. |