Salmonella - iClean

Food microbiology 53 (2016): 165-171

Inactivation kinetics of Listeria monocytogenes and Salmonella enterica serovar Typhimurium on fresh-cut bell pepper treated with slightly acidic electrolyzed water combined with ultrasound and mild heat
Microbe(s): Listeria monocytogenes, Salmonella enterica


ABSTRACT
The goal of this study was to enhance the antimicrobial effect of slightly acidic electrolyzed water (SAEW) through addition of synergistic treatment with ultrasound (US) and mild heat treatment in order to improve the microbial safety of fresh-cut bell pepper. To evaluate the synergistic effects, the Weibull model was used to mathematically measure the effectiveness of the individual and combined treatments against Listeria monocytogenes and Salmonella Typhimurium on the pepper. The combined tr...

Foods 5.2 (2016): 42

Evaluation of Electrolytically-Generated Hypochlorous Acid (Electrolyzed Water) for Sanitation of Meat and Meat-Contact Surfaces.
Microbe(s): Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella sp.


ABSTRACT
Electrolyzed water generators are readily available in the food industry as a renewable source of hypochlorous acid that eliminates the need for workers to handle hazardous hypochlorite concentrates. We applied electrolyzed water (EW) directly to multi-strain cocktails of Listeria monocytogenes, E. coli O157:H7, and Salmonella sp. at 250 ppm free available chlorine (FAC) and achieved greater than 6-log reductions in 2 min. Lower EW values were examined as antimicrobial interventions for fresh me...

Journal of Veterinary Medical Science 78.7 (2016): 1123-1128

Inactivation of bacteria on surfaces by sprayed slightly acidic hypochlorous acid water: in vitro experiments
Microbe(s): Escherichia coli, Salmonella Infantis


ABSTRACT
The capacity of slightly acidic hypochlorous acid water (SAHW), in both liquid and spray form, to inactivate bacteria was evaluated as a potential candidate for biosecurity enhancement in poultry production. SAHW (containing 50 or 100 ppm chlorine, pH 6) was able to inactivate Escherichia coli and Salmonella Infantis in liquid to below detectable levels (2.6 log10 CFU/ml) within 5 sec of exposure. In addition, SAHW antibacterial capacity was evaluated by spraying it using a nebulizer into a box ...

Food Control 63 (2016): 246-254

Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on fresh produce using an automated washer with near neutral electrolyzed (NEO) water and ultrasound
Microbe(s): Escherichia coli O157:H7, Salmonella Typhimurium


ABSTRACT
Automated produce washers can be a useful processing aid when treating fresh produce contaminated with pathogens. The of near neutral pH electrolyzed (NEO) water as a wash or sanitizing solution has been shown to lead to significant reductions of Escherichia coli O157:H7 and Salmonella on fresh produce. To further enhance reported pathogen reductions, the effects of a combined NEO water (155 mg/L free chlorine, pH 6.5) and ultrasound wash protocol on lettuce and tomatoes inoculated with E. coli ...

Poultry Science 94.9 (2015): 2059-2065

Modeling disinfection of plastic poultry transport cages inoculated with Salmonella enteritids by slightly acidic electrolyzed water using response surface methodology.
Microbe(s): Salmonella Enteritidis


ABSTRACT
In order to reduce the risk of enteric pathogens transmission in animal farms, the disinfection effectiveness of slightly acidic electrolyzed water (SAEW, pH 5.85 to 6.53) for inactivating Salmonella Enteritidis on the surface of plastic poultry transport cages was evaluated. The coupled effects of the tap water cleaning time (5 to 15 s), SAEW treatment time (20 to 40 s), and available chlorine concentrations (ACCs) of 30 to 70 mg/l on the reductions of S. Enteritidis on chick cages were investi...

Journal of Food Science 80.8 (2015)

Efficacy of neutral pH electrolyzed water in reducing Escherichia coli O157: H7 and Salmonella Typhimurium DT 104 on fresh produce items using an automated washer at simulated food service conditions
Microbe(s): Escherichia coli O157:H7, Salmonella Typhimurium


ABSTRACT
The objective of this study was to determine the efficacy of neutral pH electrolyzed (NEO) water (155 mg/L free chlorine, pH 7.5) in reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on romaine lettuce, iceberg lettuce, and tomatoes washed in an automated produce washer for different times and washing speeds. Tomatoes and lettuce leaves were spot inoculated with 100 L of a 5 strain cocktail mixture of either pathogen and washed with 10 or 8 L of NEO water, respectively. Washing...