Search

This study aimed to evaluate the effectiveness of ozonation in controlling Pseudomonas spp. biofilm in the food industry, and present possible parameters influencing this process. The study followed the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines. The search was conducted in the PubMed, EMBASE, ScienceDirect, and Scopus databases. Eleven articles published between 1993 and 2023 were included in the study, indicating that the topic has been under investigation for several decades, gaining more prominence in recent years. Studies have demonstrated the antimicrobial effect of ozone under different experimental conditions, indicating that it is an effective strategy. Furthermore, they suggest that, in addition to ozone concentration and exposure time, other parameters such as the type of materials used in processing plants, hydrodynamic conditions, water temperature, and knowledge of commonly found microorganisms contribute to the effectiveness of the process aimed at reducing microbial counts. In conclusion, the available evidence suggests that ozonation in controlling Pseudomonas spp. can be considered a promising antimicrobial strategy. More efforts are needed to adapt the different methodologies according to each industrial reality. [ABSTRACT FROM AUTHOR]

Background: Decontamination of poultry surfaces through appropriate hygiene and sanitation measures can partially mitigate bacterial problems, as this process does not result in the complete elimination of bacteria. Thus, the remaining bacteria can persist and contaminate eggshells. Therefore, regardless of the rigor of the sanitary standards applied on farms, it is suggested that hatching eggs be subjected to the sanitization process. Here, we investigated the effectiveness of essential oil-based antibacterial agents in sanitizing eggs. Results: The results indicated that essential oils from Cinnamomum cassia (L.) J. Presl. (CCEO), Syzygium aromaticum (L.) Merr. & L.M. Perry (SAEO) and Cymbopogon nardus (L.) Rendle (CNEO), at specific concentrations, have antibacterial effects in vitro, reducing the load of mesophilic bacteria and enterobacteria in the eggshell by at least 3 and 2 log10 CFU/mL, respectively. Conclusion: The adoption of CCEO, SAEO and CNEO to reduce the bacterial load on eggshells could be a favorable change to the conventional protocol of egg sanitization with formaldehyde, especially on farms where sanitary standards are insufficient. [ABSTRACT FROM AUTHOR]

Tahiti lemon juice (Citrus aurantifolia) was evaluated for its antibacterial activity. For this purpose, microbiological parameters were assessed in vitro (measurement of the inhibition potential of bacteria using the disk diffusion method) and in vivo (the number of total aerobic mesophilic bacteria and Enterobacteriaceae on the eggshell). Tahiti lemon juice inhibited Escherichia coli and Staphylococcus aureus, with larger halos for pure juice. The values were 14.33 ± 0.58 mm for E. coli and 16.00 ± 1.00 mm for S. aureus. Compared with the load of mesophilic bacteria in the shells of non-sanitized eggs (5.49 ± 0.12 log10 CFU/mL), Tahiti lemon juice significantly reduced this bacterial group on the eggshell (2.07 ± 0.18 log10 CFU/mL). Combining the characteristics inherent to Tahiti lemon juice and the sanitization processes of poultry products proved helpful in guaranteeing the bacterial quality of eggs.

Tahiti lemon juice (Citrus aurantifolia) was evaluated for its antibacterial activity. For this purpose, microbiological parameters were assessed in vitro (measurement of the inhibition potential of bacteria using the disk diffusion method) and in vivo (the number of total aerobic mesophilic bacteria and Enterobacteriaceae on the eggshell). Tahiti lemon juice inhibited Escherichia coli and Staphylococcus aureus, with larger halos for pure juice. The values were 14.33 ± 0.58 mm for E. coli and 16.00 ± 1.00 mm for S. aureus. Compared with the load of mesophilic bacteria in the shells of non-sanitized eggs (5.49 ± 0.12 log10 CFU/mL), Tahiti lemon juice significantly reduced this bacterial group on the eggshell (2.07 ± 0.18 log10 CFU/mL). Combining the characteristics inherent to Tahiti lemon juice and the sanitization processes of poultry products proved helpful in guaranteeing the bacterial quality of eggs. [ABSTRACT FROM AUTHOR]

The foodborne pathogen Listeria monocytogenes can persist in produce processing environments, which increases the risk for food contamination. Increased resistance to antimicrobials commonly used in cleaning and sanitizing procedures may contribute to L. monocytogenes’ persistence in these environments. This study aimed to evaluate sanitizer resistance in L. monocytogenes isolates collected from three tree fruit packing facilities (F1, F2, and F3) during packing seasons 2020–2021 (Y1) and 2021–2022 (Y2), and to assess evidence of persistence based on the genomic similarity of isolates to historical isolates collected in previous years. L. monocytogenes isolates collected in 2020–2022 (n = 44) were tested for resistance to peroxyacetic acid (PAA) and a proprietary biofilm−removing agent using a broth microdilution assay. Further, L. monocytogenes isolates were whole genome sequenced and screened for the presence of antimicrobial resistance and virulence genes, as well as to assess the genomic similarity of isolates using the CFSAN SNP bioinformatic pipeline. Over half (57%) of the tested isolates had a PAA minimum inhibitory concentration (MIC) of 250 ppm, which was similar to the applied concentration of the PAA sanitizer in the three facilities (230 ppm). In contrast, 80% of tested isolates had a biofilm remover MIC of 0.13 ppm, which was substantially below the concentration applied in the facilities (137 ppm). Genomes of all tested isolates carried antimicrobial resistance (fosX, lin, mdrL, mprF, and norB) and virulence (inlA, inlB, plcA, plcB, prfA, hly, mpl, and iap) genes. L. monocytogenes isolates collected between 2020 and 2022 belonged to three distinct lineages, with 22 multilocus sequence types (MLSTs) belonging to 22 different clonal complexes. Genomic similarity analysis with historical isolates collected from the same facilities in 2016–2017 demonstrated a 5-year persistence of the genotypes ST 1003 and ST 554 in F2, which were no longer detected in 2022. Overall, our results highlight the need to re-evaluate sanitizer concentrations to effectively control persistent L. monocytogenes strains in tree fruit packing facilities.

Simple Summary: Emerging challenges associated with the COVID-19 (SARS-CoV-2) pandemic include the unpredictable biological effects of highly recommended detergents and disinfectants to reduce the risk of human infection. How these classes of substances affect living organisms, especially the health of the invertebrates as common representatives of biota, is still unclear. Due to the exceptional ability of disinfectants and detergents to penetrate biological membranes and alter the pH of the environment, these classes of substances, together with other environmental pollutants of concern (e.g., heavy metals), can have pronounced negative effects on macrobenthic invertebrates. The review analyzes the current state of research in this area and discusses ways to reduce risks to invertebrates. The article discusses the issue of extensive use of detergents and sanitizers in the time of new challenges associated with the COVID-19 (SARS-CoV-2) pandemic. These agents could pose threats to the existence of free-living invertebrates as essential components of the ecosystem. The biological effects of the mentioned classes of substances, their metabolites, and combined effects in the mixture have not been studied enough. The main challenges in trying to balance the threats and benefits of using such substances are the lack of knowledge of the biological effects of these products, the gaps in testing invertebrates' responses, and changes in environment-related regulations to minimize risks to animals and humans. Numerous studies in this field still leave research gaps, particularly concerning the combined toxicity of well-known and widely used disinfectants, surfactants, and heavy metals, posing potential future challenges. Additionally, the review identified the need for additional testing of invertebrates for their sensitivity to disinfectants and surfactants of different compositions, including improved (non-invasive) methods, studies for early life stages, and comparative studies of species resilience. [ABSTRACT FROM AUTHOR]

Bacteria continue to disrupt poultry production and can cause resistant and persistent yolk sac infections to prevention efforts, known as omphalitis, resulting in poultry death. This literature review aims to demonstrate how plant extracts can help combat omphalitis in poultry. The Google Scholar database served as a resource for retrieving pertinent literature covering a wide range of search terms relevant to the scope of the research. The search strategy involved a combination of terms such as antimicrobials, chick embryo, omphalitis, plant extracts, poultry nutrition, and sanitization. The potential of plant extracts in preventing or treating infections in poultry, especially omphalitis, is mainly due to their antibacterial and safety properties. Sanitization and direct delivery of plant extracts to the internal contents of eggs, feed, or water are cutting-edge interventions to reduce the bacterial load in eggs and poultry, minimizing infection rates. For example, these interventions may include advanced treatment technologies or precise delivery systems focused on disease prevention in poultry. [ABSTRACT FROM AUTHOR]

The emergence of the global pandemic (COVID-19) has directed global attention towards the importance of hygiene as the primary defense against various infections. In this sense, one of the frequent recommendations of the World Health Organization (WHO) is regular hand washing and the use of alcohol-based hand sanitizers. Ethanol is the most widely used alcohol due to its effectiveness in eliminating pathogens, ease of use, and widespread production. However, artisanal alcohol, generally used as a spirit drink, could be a viable alternative for developing sanitizing gels. In this study, the use of alcohol "Puntas", silver nanoparticles, and saponins from quinoa was evaluated to produce hand sanitizer gels. The rheological, physicochemical, and antimicrobial properties were evaluated. In the previous assays, the formulations were adjusted to be similar in visual viscosity to the control gel. A clear decrease in the apparent viscosity was observed with increasing shear rate, and an inversely proportional relationship was observed with the amount of ethyl alcohol used in the formulations. The flow behavior index (n) values reflected a pseudoplastic behavior. Oscillatory dynamic tests were performed to analyze the viscoelastic behavior of gels. A decrease in storage modulus (G′) and an increase in loss modulus (G″) as a function of the angular velocity (ω) was observed. The evaluation of pH showed that the gels complied with the requirements to be in contact with the skin of the people, and the textural parameters showed that the control gel was the hardest. The use of artisan alcohol could be an excellent alternative to produce sanitizer gel and contribute to the requirements of the population. [ABSTRACT FROM AUTHOR]

Background: Decontamination of poultry surfaces through appropriate hygiene and sanitation measures can partially mitigate bacterial problems, as this process does not result in the complete elimination of bacteria. Thus, the remaining bacteria can persist and contaminate eggshells. Therefore, regardless of the rigor of the sanitary standards applied on farms, it is suggested that hatching eggs be subjected to the sanitization process. Here, we investigated the effectiveness of essential oil-based antibacterial agents in sanitizing eggs. Results: The results indicated that essential oils from Cinnamomum cassia (L.) J. Presl. (CCEO), Syzygium aromaticum (L.) Merr. & L.M. Perry (SAEO) and Cymbopogon nardus (L.) Rendle (CNEO), at specific concentrations, have antibacterial effects in vitro, reducing the load of mesophilic bacteria and enterobacteria in the eggshell by at least 3 and 2 log10 CFU/mL, respectively. Conclusion: The adoption of CCEO, SAEO and CNEO to reduce the bacterial load on eggshells could be a favorable change to the conventional protocol of egg sanitization with formaldehyde, especially on farms where sanitary standards are insufficient.

Coronaviruses are a diverse family of viruses, and new strains can emerge. While the majority of coronavirus strains cause mild respiratory illnesses, a few are responsible for severe diseases such as Severe Acute Respiratory Syndrome (SARS) and Middle East Respiratory Syndrome (MERS). SARS-CoV-2, the virus responsible for COVID-19, is an example of a coronavirus that has led to a pandemic. Coronaviruses can mutate over time, potentially leading to the emergence of new variants. Some of these variants may have increased transmissibility or resistance to existing vaccines and treatments. The emergence of the COVID-19 pandemic in the recent past has sparked innovation in curbing virus spread, with sanitizers and disinfectants taking center stage. These essential tools hinder pathogen dissemination, especially for unvaccinated or rapidly mutating viruses. The World Health Organization supports the use of alcohol-based sanitizers and disinfectants globally against pandemics. However, there are ongoing concerns about their widespread usage and their potential impact on human health, animal well-being, and ecological equilibrium. In this ever-changing scenario, metal nanoparticles hold promise in combating a range of pathogens, including SARS-CoV-2, as well as other viruses such as norovirus, influenza, and HIV-1. This review explores their potential as non-alcoholic champions against SARS-CoV-2 and other pandemics of tomorrow. This extends beyond metal nanoparticles and advocates a balanced examination of pandemic control tools, exploring their strengths and weaknesses. The manuscript thus involves the evaluation of metal nanoparticle-based alternative approaches as hand sanitizers and disinfectants, providing a comprehensive perspective on this critical issue. [ABSTRACT FROM AUTHOR]

Contamination caused by fungi stands out as a significant microbiological issue in the food industry, particularly leading to premature spoilage across various food segments, including the dry-fermented meat industry. The emergence of undesired fungi on product surfaces results in substantial economic losses. Once microorganisms infiltrate the food, contamination ensues, and their subsequent proliferation can adversely impact the product's appearance, odor, flavor, and texture. This, in turn, leads to consumer rejection and negatively affects the commercial brand. Additionally, concerns persist regarding the potential presence of mycotoxins in these products. Given the detrimental effects of spoilage fungi in the food industry, practices such as thorough cleaning and sanitization become crucial to prevent contamination and subsequent premature deterioration. These measures play a pivotal role in ensuring the quality and safety of food, while also extending the shelf life of products. This review delves into the advantages, disadvantages, and factors that may influence the efficacy of commonly used sanitizers in the dry-fermented cured meat industry, including substances like sodium hypochlorite, peracetic acid, and benzalkonium chloride. [ABSTRACT FROM AUTHOR]

The use of synthetic sanitizers for fresh commodities preservation is of concern, with eco-friendly alternatives, including essential oils (EOs), attracting research and industry interest. Dittany (Origanum dictamnus—DIT) oil was applied, either through vapour or dipping, on pepper fruit or in vitro against Botrytis cinerea, and compared to untreated (control) or chlorine (CHL)-treated fruits stored at 11 °C. Direct DIT vapours (up to 6 d) suppressed lesion growth, spore germination, and spore production compared to the untreated fruits. The antimicrobial properties of EOs were evidenced in pre-exposed-to-DIT oil vapours (residual effect), resulting in fruit lesion suppression. However, DIT-pretreated fruits had the same spore production and spore germination as the control and CHL applications. In in vitro tests, DIT vapours decreased colony growth and spore production when fungi were grown on Potato Dextrose Agar (PDA) or PDA pre-exposed to DIT following B. cinerea inoculation. This evidenced that the disease suppression after DIT vapour application primarily affected the interaction of the fruit–pathogen and/or residual responses on fruit tissue and/or PDA media. Fungal biomass in Potato Dextrose Broth (PDB) was evaluated after DIT and CHL applications (10–50–100–500–5000 μL L−1) and decreased with the DIT oil. Additionally, DIT or CHL sanitary dipping on pepper was ineffective against B. cinerea compared to vapour application. Therefore, DIT vapours revealed antimicrobial properties and could be an alternative postharvest sanitiser. DIT oil application should also be evaluated at semi-commercial scale for further optimizations, prior to commercialisation. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the occurrence and the genetic diversity of Salmonella enterica subsp. enterica in sausages from Southern Brazil, evaluate virulence genes and determine the phenotypic and genotypic basis of antimicrobial and sanitizer resistance. Salmonella was detected in sausage samples with an overall prevalence of 5.5%. The prevalent serovars were S. Infantis and S. Rissen. Pulsed-field gel electrophoresis (PFGE) analysis yielded nine distinct PFGE profiles, and some of them were recurrently recovered in the same establishment on different dates. Among tested isolates, 28.5% showed resistance to at least one antimicrobial agent and a multidrug-resistance (MDR) profile was observed in 21.4%. Resistance occurred most frequently to ampicillin, sulfonamide, trimethoprim/sulfamethoxazole, and trimethoprim. Regarding the genotypic antimicrobial resistance profile, S. Schwarzengrund carried tet(B), strA, strB, and sul2 genes. Benzalkonium chloride and chlorhexidine were more effective than peracetic acid and sodium hypochlorite, showing lower minimum inhibitory concentration values. Six Salmonella serovars were found, demonstrating a potential risk of salmonellosis associated with consuming this food. Salmonella carrying virulence genes, MDR profile, and tolerance to sanitizers is a public health concern and a challenge for the food industry, suggesting that new strategies should be developed to control this pathogen. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes may survive and persist in food processing environments due to formation of complex multi-species biofilms of environmental microbiota that co-exists in these environments. This study aimed to determine the effect of selected environmental microbiota on biofilm formation and tolerance of L. monocytogenes to benzalkonium chloride in formed biofilms. The studied microbiota included bacterial families previously shown to co-occur with L. monocytogenes in tree fruit packing facilities, including Pseudomonadaceae, Xanthomonadaceae, Microbacteriaceae, and Flavobacteriaceae. Biofilm formation ability and the effect of formed biofilms on the tolerance of L. monocytogenes to benzalkonium chloride was measured in single- and multi-family assemblages. Biofilms were grown statically on polystyrene pegs submerged in a R2A broth. Biofilm formation was quantified using a crystal violet assay, spread-plating, confocal laser scanning microscopy, and its composition was assessed using amplicon sequencing. The concentration of L. monocytogenes in biofilms was determined using the most probable number method. Biofilms were exposed to the sanitizer benzalkonium chloride, and the death kinetics of L. monocytogenes were quantified using a most probable number method. A total of 8, 8, 6, and 3 strains of Pseudomonadaceae, Xanthomonadaceae, Microbacteriaceae, and Flavobacteriaceae, respectively, were isolated from the environmental microbiota of tree fruit packing facilities and were used in this study. Biofilms formed by Pseudomonadaceae, Xanthomonadaceae, and all multi-family assemblages had significantly higher concentration of bacteria, as well as L. monocytogenes, compared to biofilms formed by L. monocytogenes alone. Furthermore, multi-family assemblage biofilms increased the tolerance of L. monocytogenes to benzalkonium chloride compared to L. monocytogenes mono-species biofilms and planktonic multi-family assemblages.These findings suggest that L. monocytogenes control strategies should focus not only on assessing the efficacy of sanitizers against L. monocytogenes, but also against biofilm-forming microorganisms that reside in the food processing built environment, such as Pseudomonadaceae or Xanthomonadaceae.

Food-contact surfaces showing signs of wear pose a substantial risk of Listeria monocytogenes contamination and may serve as persistent sources of cross-contamination in fresh produce packinghouses. This study offers a comprehensive exploration into the influence of surface defects on the efficacies of commonly used sanitizers against L. monocytogenes biofilms on major food-contact surfaces. The 7-day-old L. monocytogenes biofilms were cultivated on food-contact surfaces, including stainless steel, polyvinyl chloride, polyester, low-density polyethylene, and rubber, with and without defects and organic matter. Biofilms on those surfaces were subjected to treatments of 200 ppm chlorine, 400 ppm quaternary ammonium compound (QAC), or 160 ppm peroxyacetic acid (PAA). Results showed that surface defects significantly (P

The unintended exposure of children to hand sanitizers poses a high risk of potentially fatal complications. Skin irritation, dryness, cracking, peeling, hypoglycemia, apnea, and acidosis are examples of unintended consequences of hand sanitizer. The sanitizer reportedly kills normal microbial flora on hands, which usually promotes innate immunity among children under 12. Children are more susceptible to the toxicity associated with the chemical constituents of marketed chemical-based hand sanitizers; however, the studies to develop sanitizer formulations for children are rudimentary. The adverse events limit the use of hand sanitizers specifically in children because of their sensitive and delicate skin. Additionally, it is reported that many chemical-based hand sanitizer formulations, especially alcohol- based ones may also contain contaminants like methanol, acetaldehyde, benzene, isopropanol, and ethyl-acetate. These contaminants are found to be hazardous to human health exhibiting toxicity on ingestion, inhalation, or dermal exposure, especially in children. Therefore, it is important to design novel, innovative, safer sanitizer formulations for children. The study aims to discuss the toxic contaminants in chemical-based sanitizer formulations and propose a design for novel herbal formulations with minimal toxicity and adverse effects, especially for children. The review focuses on ADMET analysis of the common contaminants in hand sanitizers, molecular docking, Lipinski's rule of five analysis, and molecular simulation studies to analyze the efficacy of interaction with the receptor leading to antimicrobial activity and drug-likeness of the compound. The in silico methods can effectively validate the potential efficacy of novel formulations of hand sanitizers designed for children as an efficient alternative to chemical-based sanitizers with greater efficacy and the absence of toxic contaminants. [ABSTRACT FROM AUTHOR]

The contamination and spoilage of heat-treated fruit juices by heat-resistant mold ascospores present significant challenges to the food industry. Understanding effective strategies to mitigate this contamination is vital for ensuring the shelf-life and microbial safety of heat-treated fruit juices. This study investigated the thermal resistance of ascospores from different heat-resistant mold species, including Aspergillus laciniosus, A. chevalieri, A. denticulatus, A. siamensis, Hamigera pallida, and Talaromyces macrosporus, isolated from pineapple and sugarcane field soils. Ascospores inactivation kinetics in pineapple juice under heat treatment (75–97 °C) were analyzed using log-linear and Weibull models. Among these species, A. laciniosus displayed the highest heat resistance (δ-value: 104.59 min at 85 °C), while A. siamensis exhibited the lowest (δ-value: 3.39 min at 80 °C). Furthermore, A. laciniosus, the most heat-resistant species, showed notable tolerance to sanitizers. The most effective inactivation was achieved using 1.0% (w/v) sodium hypochlorite for 15 min. Chlorine dioxide, however, was generally ineffective and even activated dormant ascospores in some cases. The combination of hot water (65 °C for 5 min) with sanitizer increased ascospore reduction in most species but did not achieve the 3-log reduction required by the European Standard N13697. This study revealed a correlation between ascospore resistance to heat and chlorine dioxide, offering significant findings for practical inactivation strategies. [ABSTRACT FROM AUTHOR]

Plant extracts, natural products and plant oils contain natural virucidal actives that can be used to replace active ingredients in commercial sanitizers and disinfectants. This review focuses on the virucidal mechanisms of natural substances that may exhibit potential for indoor air and fomite disinfection. Review of scientific studies indicates: (1) most natural product studies use crude extracts and do not isolate or identify exact active antiviral substances; (2) many natural product studies contain unclear explanations of virucidal mechanisms of action; (3) natural product evaluations of virucidal activity should include methods that validate efficacy under standardized disinfectant testing procedures (e.g., carrier tests on applicable surfaces or activity against aerosolized viruses, etc.). The development of natural product disinfectants requires a better understanding of the mechanisms of action (MOA), chemical profiles, compound specificities, activity spectra, and the chemical formulations required for maximum activity. Combinations of natural antiviral substances and possibly the addition of synthetic compounds might be needed to increase inactivation of a broader spectrum of viruses, thereby providing the required efficacy for surface and air disinfection. [ABSTRACT FROM AUTHOR]

Bacteria continue to disrupt poultry production and can cause resistant and persistent yolk sac infections to prevention efforts, known as omphalitis, resulting in poultry death. This literature review aims to demonstrate how plant extracts can help combat omphalitis in poultry. The Google Scholar database served as a resource for retrieving pertinent literature covering a wide range of search terms relevant to the scope of the research. The search strategy involved a combination of terms such as antimicrobials, chick embryo, omphalitis, plant extracts, poultry nutrition, and sanitization. The potential of plant extracts in preventing or treating infections in poultry, especially omphalitis, is mainly due to their antibacterial and safety properties. Sanitization and direct delivery of plant extracts to the internal contents of eggs, feed, or water are cutting-edge interventions to reduce the bacterial load in eggs and poultry, minimizing infection rates. For example, these interventions may include advanced treatment technologies or precise delivery systems focused on disease prevention in poultry.

The article discusses the issue of extensive use of detergents and sanitizers in the time of new challenges associated with the COVID-19 (SARS-CoV-2) pandemic. These agents could pose threats to the existence of free-living invertebrates as essential components of the ecosystem. The biological effects of the mentioned classes of substances, their metabolites, and combined effects in the mixture have not been studied enough. The main challenges in trying to balance the threats and benefits of using such substances are the lack of knowledge of the biological effects of these products, the gaps in testing invertebrates’ responses, and changes in environment-related regulations to minimize risks to animals and humans. Numerous studies in this field still leave research gaps, particularly concerning the combined toxicity of well-known and widely used disinfectants, surfactants, and heavy metals, posing potential future challenges. Additionally, the review identified the need for additional testing of invertebrates for their sensitivity to disinfectants and surfactants of different compositions, including improved (non-invasive) methods, studies for early life stages, and comparative studies of species resilience.

This study evaluated the antibacterial activity of cinnamaldehyde (CIN) and biogenic silver nanoparticles (BioAgNP), alone and in combination, against Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus in vitro. Their sanitation activities on fresh sweet grape tomatoes were also evaluated. CIN and BioAgNP inhibited the growth of the tested bacteria, and at low concentrations, their combinations presented a synergistic effect. In the sanitization of fresh sweet grape tomatoes, CIN (156 µg/mL) combined with BioAgNP (31.25 µM) at subinhibitory concentrations inhibited the growth of E. coli after only 5 min of contact. Exposed samples showed no growth of E. coli during their shelf life. The combination of these compounds did not change significantly (p > 0.05) the physicochemical properties of sweet grape tomatoes and showed that CIN combined with BioAgNP could represent an effective method for decontaminating fruits and vegetables. This combination has great potential for application in the prevention of foodborne diseases. [ABSTRACT FROM AUTHOR]

Aims The aim of this study was to determine the biofilm-forming ability of a strain belonging to the Pseudomonas fluorescens group isolated from the dairy environment under food-relevant conditions. Moreover, the effects of commercial sanitizers against preformed biofilms were assessed both in terms of viability and structure. Methods and results The biofilms were formed on polystyrene, stainless steel (SS), and polytetrafluoroethylene (PTFE) in a wide range of temperatures (4–25°C) and were subjected to the action of 10 different sanitizers. The strain under study showed to be a strong biofilm-former regardless of temperature, particularly on polystyrene. The biofilms were mostly sensitive to chlorine and peracetic acid-based sanitizers. For some sanitizers (e.g. amphoteric), a relationship was observed between the material and the tolerance, while the temperature was not statistically significant. The formation of long-term biofilms on SS was also structurally affected by the temperature, showing microcolonies more irregular in shape and with lower cellularity at 4°C compared to 15°C, where the biofilm was more compact and with a high presence of EPS. Conclusions The strain belonging to the P. fluorescens group was shown to quickly adhere and form mature biofilm at temperatures and on materials relevant to the food sector; however, biofilms formed under different conditions were differently tolerant to disinfectants.     Significance and impact of the study Findings from this study could provide a basis for developing targeted sanitation protocols in food plants. [ABSTRACT FROM AUTHOR]

Biofilm formation in food processing environment and within equipment increases the risk of product spoilage and contamination with pathogens. Cleaning-inplace (CIP) operations are useful in removing soils and in sanitizing processing equipment, including eliminating biofilms. However, CIP is a resource-intensive process, particularly in the usage of chemical detergents, heat, and sanitizers. The current study was initiated to investigate the feasibility of integrating ozone into CIP operations to facilitate the elimination of Pseudomonas biofilm, with the longterm goal of decreasing the dependance on conventional cleaning and sanitizing reagents. To investigate integrating ozone into CIP, a robust biofilm of Pseudomonas fluorescens was developed on a pilot-scale food processing equipment after 2 days of incubation in 10% skim milk (skim milk-water mixture, 1:9v/v) under stagnant conditions, followed by additional 5 days of circulation while feeding 10% fresh skim milk. CIP was applied using water prerinse at 22--25°C, alkaline cleaning with 0.2% potassium hydroxide at 50°C, and a final water rinse. These CIP operations reduced planktonic cell populations below the detection method's limit but did not fully remove P. fluorescens biofilm from either smooth or rough surfaces of the processing equipment. When the CIP process was followed by application of an aqueous ozone step (10ppm for 10 min), the treatment reduced biofilm cell population, on smooth and rough surfaces, below the recovery method's detection limit (0.9 and 1.4 log CFU/ 100cm2, respectively). These findings demonstrate the utility of ozone-assisted CIP in eliminating microbial biofilms on processing equipment, but further research is needed to optimize the use of cleaning agents and the application of ozone. [ABSTRACT FROM AUTHOR]

The emergence of the global pandemic (COVID-19) has directed global attention towards the importance of hygiene as the primary defense against various infections. In this sense, one of the frequent recommendations of the World Health Organization (WHO) is regular hand washing and the use of alcohol-based hand sanitizers. Ethanol is the most widely used alcohol due to its effectiveness in eliminating pathogens, ease of use, and widespread production. However, artisanal alcohol, generally used as a spirit drink, could be a viable alternative for developing sanitizing gels. In this study, the use of alcohol “Puntas”, silver nanoparticles, and saponins from quinoa was evaluated to produce hand sanitizer gels. The rheological, physicochemical, and antimicrobial properties were evaluated. In the previous assays, the formulations were adjusted to be similar in visual viscosity to the control gel. A clear decrease in the apparent viscosity was observed with increasing shear rate, and an inversely proportional relationship was observed with the amount of ethyl alcohol used in the formulations. The flow behavior index (n) values reflected a pseudoplastic behavior. Oscillatory dynamic tests were performed to analyze the viscoelastic behavior of gels. A decrease in storage modulus (G′) and an increase in loss modulus (G″) as a function of the angular velocity (ω) was observed. The evaluation of pH showed that the gels complied with the requirements to be in contact with the skin of the people, and the textural parameters showed that the control gel was the hardest. The use of artisan alcohol could be an excellent alternative to produce sanitizer gel and contribute to the requirements of the population.

Contamination caused by fungi stands out as a significant microbiological issue in the food industry, particularly leading to premature spoilage across various food segments, including the dry-fermented meat industry. The emergence of undesired fungi on product surfaces results in substantial economic losses. Once microorganisms infiltrate the food, contamination ensues, and their subsequent proliferation can adversely impact the product’s appearance, odor, flavor, and texture. This, in turn, leads to consumer rejection and negatively affects the commercial brand. Additionally, concerns persist regarding the potential presence of mycotoxins in these products. Given the detrimental effects of spoilage fungi in the food industry, practices such as thorough cleaning and sanitization become crucial to prevent contamination and subsequent premature deterioration. These measures play a pivotal role in ensuring the quality and safety of food, while also extending the shelf life of products. This review delves into the advantages, disadvantages, and factors that may influence the efficacy of commonly used sanitizers in the dry-fermented cured meat industry, including substances like sodium hypochlorite, peracetic acid, and benzalkonium chloride.

The use of synthetic sanitizers for fresh commodities preservation is of concern, with eco-friendly alternatives, including essential oils (EOs), attracting research and industry interest. Dittany (Origanum dictamnus—DIT) oil was applied, either through vapour or dipping, on pepper fruit or in vitro against Botrytis cinerea, and compared to untreated (control) or chlorine (CHL)-treated fruits stored at 11 °C. Direct DIT vapours (up to 6 d) suppressed lesion growth, spore germination, and spore production compared to the untreated fruits. The antimicrobial properties of EOs were evidenced in pre-exposed-to-DIT oil vapours (residual effect), resulting in fruit lesion suppression. However, DIT-pretreated fruits had the same spore production and spore germination as the control and CHL applications. In in vitro tests, DIT vapours decreased colony growth and spore production when fungi were grown on Potato Dextrose Agar (PDA) or PDA pre-exposed to DIT following B. cinerea inoculation. This evidenced that the disease suppression after DIT vapour application primarily affected the interaction of the fruit–pathogen and/or residual responses on fruit tissue and/or PDA media. Fungal biomass in Potato Dextrose Broth (PDB) was evaluated after DIT and CHL applications (10–50–100–500–5000 μL L−1) and decreased with the DIT oil. Additionally, DIT or CHL sanitary dipping on pepper was ineffective against B. cinerea compared to vapour application. Therefore, DIT vapours revealed antimicrobial properties and could be an alternative postharvest sanitiser. DIT oil application should also be evaluated at semi-commercial scale for further optimizations, prior to commercialisation.

Using femtosecond-pulse-induced thermal lens spectroscopy (FTLS), we report a novel method for the quality measurements of alcohol-based hand sanitizers (ABHS). To sustain its effectiveness, the ABHS must contain the recommended concentration of alcohol content. We diluted the hand sanitizer with water to reduce the quantity of alcohol in the mixture and then performed thermal measurements on it. We performed both dual-beam Z-scan and time-resolved TL measurements to identify the alcoholic content in the ABHS. The thermal lens (TL) signal of the solvent is capable of detecting any relative change in the alcohol content in the mixture. Our technique, therefore, emerges as a sensitive tool for quality testing of alcohol-based hand sanitizers.

The growing number of Listeria monocytogenes strains displaying increased tolerance to sanitizers widely applied in the food industry is becoming a problem. The aims of this study were to evaluate the susceptibility of L. monocytogenes isolates from food and food industry environments to sanitizers (benzalkonium chloride, sodium hypochlorite, peracetic acid, and chlorhexidine) and heavy metals (cadmium chloride), as well as to investigate the presence of the main genes related to efflux pumps. All 82 isolates showed reduced susceptibility to benzalkonium chloride (MIC from 16 to 128 µg mL−1), sodium hypochlorite (MIC of ≥ 2048 µg mL−1), and peracetic acid (MIC from 512 to ≥ 2048 µg mL−1), while 22 isolates showed reduced susceptibility to cadmium chloride (MIC > 70 µg mL−1). Susceptibility to chlorhexidine was found (MIC from 2 to 16 µg mL−1). PCR-based analysis revealed that mdrl and lde genes were harbored by 14.6% (12/82) and 40.2% (33/82) of the isolates, respectively. This study demonstrates the presence of L. monocytogenes from food and food industry environments with reduced susceptibility to sanitizers commonly used in food processing environments, highlighting the importance of continuous monitoring of the tolerance profile of this microorganism to sanitizers, as well as the need for strict control of sanitation conditions in food industries. [ABSTRACT FROM AUTHOR]

Using femtosecond-pulse-induced thermal lens spectroscopy (FTLS), we report a novel method for the quality measurements of alcohol-based hand sanitizers (ABHS). To sustain its effectiveness, the ABHS must contain the recommended concentration of alcohol content. We diluted the hand sanitizer with water to reduce the quantity of alcohol in the mixture and then performed thermal measurements on it. We performed both dual-beam Z-scan and time-resolved TL measurements to identify the alcoholic content in the ABHS. The thermal lens (TL) signal of the solvent is capable of detecting any relative change in the alcohol content in the mixture. Our technique, therefore, emerges as a sensitive tool for quality testing of alcohol-based hand sanitizers. [ABSTRACT FROM AUTHOR]

Bacterial biofilm formation in low moisture food processing (LMF) plants is related to matters of food safety, production efficiency, economic loss, and reduced consumer trust. Dry surfaces may appear dry to the naked eye, however, it is common to find a coverage of thin liquid films and microdroplets, known as microscopic surface wetness (MSW). The MSW may favor dry surface biofilm (DSB) formation. DSB formation is similar in other industries, it occurs through the processes of adhesion, production of extracellular polymeric substances, development of microcolonies and maturation, it is mediated by a quorum sensing (QS) system and is followed by dispersal, leading to disaggregation. Species that survive on dry surfaces develop tolerance to different stresses. DSB are recalcitrant and contribute to higher resistance to sanitation, becoming potential sources of contamination, related to the spoilage of processed products and foodborne disease outbreaks. In LMF industries, sanitization is performed using physical methods without the presence of water. Although alternative dry sanitizing methods can be efficiently used, additional studies are still required to develop and assess the effect of emerging technologies, and to propose possible combinations with traditional methods to enhance their effects on the sanitization process. Overall, more information about the different technologies can help to find the most appropriate method/s, contributing to the development of new sanitization protocols. Thus, this review aimed to identify the main characteristics and challenges of biofilm management in low moisture food industries, and summarizes the mechanisms of action of different dry sanitizing methods (alcohol, hot air, UV‐C light, pulsed light, gaseous ozone, and cold plasma) and their effects on microbial metabolism. [ABSTRACT FROM AUTHOR]

The use of sanitizers in the COVID19 pandemic is very common. While using sanitizers in Nepal, we have found people having problems with skin irritation and rashes; hence it was felt to know the amount of glycerol used as an emollient. A validated UV visible spectrophotometric and Reverse-phase High-performance liquid chromatography (RP-HPLC) method was designed to determine the amount of glycerol in the locally available sanitizers. The glycerol in sanitizers showed variation in amount, ranging from 0.78 to 1.66 g and 0.75 to 1.62 g/100 mL by HPLC and UV, respectively. The sanitizer samples with less purity or failed to meet the specification limit should be withdrawn, and their use must be limited. Hence this method seems to be easy, reliable, and cost-effective for determining glycerol based on the chemical derivatization technique.

The contamination and spoilage of heat-treated fruit juices by heat-resistant mold ascospores present significant challenges to the food industry. Understanding effective strategies to mitigate this contamination is vital for ensuring the shelf-life and microbial safety of heat-treated fruit juices. This study investigated the thermal resistance of ascospores from different heat-resistant mold species, including Aspergillus laciniosus, A. chevalieri, A. denticulatus, A. siamensis, Hamigera pallida, and Talaromyces macrosporus, isolated from pineapple and sugarcane field soils. Ascospores inactivation kinetics in pineapple juice under heat treatment (75–97 °C) were analyzed using log-linear and Weibull models. Among these species, A. laciniosus displayed the highest heat resistance (δ-value: 104.59 min at 85 °C), while A. siamensis exhibited the lowest (δ-value: 3.39 min at 80 °C). Furthermore, A. laciniosus, the most heat-resistant species, showed notable tolerance to sanitizers. The most effective inactivation was achieved using 1.0% (w/v) sodium hypochlorite for 15 min. Chlorine dioxide, however, was generally ineffective and even activated dormant ascospores in some cases. The combination of hot water (65 °C for 5 min) with sanitizer increased ascospore reduction in most species but did not achieve the 3-log reduction required by the European Standard N13697. This study revealed a correlation between ascospore resistance to heat and chlorine dioxide, offering significant findings for practical inactivation strategies.

The virucidal activities of 11 prepared disinfectant solutions (active ingredients of household sanitizers) and 10 household sanitizers against bacteriophage MS2 on plastic and stainless steel surfaces were studied. Among the prepared sanitizers, 70–90% ethanol and ethanol-based disinfectants resulted in 1–2.5 log PFU/mL reductions on both surfaces. The 70% isopropanol and isopropanol-based formula reduced MS2 by 0.7–1.5 log PFU/mL on both surfaces. Other disinfectants, containing 0.1% benzalkonium chloride (BAC), 0.5% hydrogen peroxide, or 4% acetic acid, showed significant (P 0.05) affected by the treatment time (30–600 s). However, 85% ethanol-treated groups showed significant (P

Introduction: The bacteria Acinetobacter spp. are extremely relevant in clinical settings. Recently, they have emerged as potential food-borne opportunistic pathogens. Their ability to form biofilms contributes to antibiotic resistance by generating an environment that facilitates the acquisition and transfer of resistance genes. Studies on the tolerance of Acinetobacter spp. from food sources to sanitizers used in the food industry and homes are necessary to help mitigate food contamination by these microorganisms. Methodology: Isolates from ready-to-eat salads (n = 11) and raw goat milk (n = 4) were evaluated for their tolerance to sodium hypochlorite (NaClO), quaternary ammonium compound/biguanide (QAC/BG), and peracetic acid (PAA). The Food and Drug Administration (FDA) recommends that the concentration of these sanitizers in food-processing equipment and utensils and other food-contact articles should not exceed 200 parts per million (ppm). Results: The minimum inhibitory (MIC) and bactericidal (MBC) concentrations of NaClO were above 312.5 ppm for all isolates tested and ≥ 2,500 ppm for four isolates from salads. Only three isolates from salads and four isolates from goat milk were inhibited by an MIC lower than 200 ppm of PAA. QAC/BG presented the lowest MIC and MCB values (9.37/6.25 ppm for all isolates tested), suggesting that it is the most effective agent against the isolates used in this study. Conclusions: Our results demonstrate that Acinetobacter spp. isolates from food can be tolerant to the recommended concentrations of NaClO and PAA, which highlights the health risks to consumers. [ABSTRACT FROM AUTHOR]

Simple Summary: Poultry systems, especially conventional comprehensive production systems to meet the global demand for eggs and meat, are constantly challenged by pathogens, requiring intense sanitary practices. Operations, including the sanitization of hatching eggs, can employ synthetic chemical sanitizers as well as natural plant extracts to minimize the microbial challenge. As the application of formaldehyde sanitizer in hatching eggs cannot be justified in terms of safety for embryonic and human health, studies are underway to assist the industry in adopting new alternative sanitizers. This review aims to evaluate the effects of different sanitizers on the microbiological quality of hatching eggshells and poultry health during embryogenesis and early stages after hatching. The sanitization of hatching eggs is the backbone of the hygienic–sanitary management of eggs on farms and extends to the hatchery. Poultry production gains depend on the benefits of sanitizers. Obtaining the maximum yield from incubation free of toxic sanitizers is a trend in poultry farming, closely following the concerns imposed through scientific research. The toxic characteristics of formaldehyde, the primary sanitizer for hatching eggs, are disappointing, but it is a cheap, practical and widely used antimicrobial. To overcome this shortcoming, multiple synthetic and natural chemical sanitizers have been, and continue to be, tested on hatching eggs. This review aims to evaluate the effects of different sanitizers on the microbiological quality of hatching eggshells and poultry health during embryogenesis and early stages after hatching. [ABSTRACT FROM AUTHOR]

Orange juice is widely consumed worldwide due to its sensory and nutritional characteristics. This beverage is susceptible to contamination by acidic-tolerant microorganisms due to its low pH, especially filamentous fungi and yeasts. To minimize fungal spoilage, companies usually submit juice to thermal treatments; sanitizers are also applied on surfaces to maintain the microbiological quality. This study aimed to identify potential contamination sources in a juice processing line and to verify the susceptibility of isolated yeasts and filamentous fungi to food-grade sanitizers. Also, their ability to form single and binary adherent cells was assessed. The results revealed the presence of fungi in all samplings performed, with the most prominent microorganisms identified as Paecilomyces variotii, P. paravariotii, Pichia kudriavzevii and Wickerhamomyces anomalus. After obtaining results for sanitizer resistance and adhesion ability of the isolates, these were submitted to multivariate analysis using hierarchical cluster analysis (HCA), and two groups were found: one composed mostly of filamentous fungi (16/18) with low adhesion potential and one group formed by yeasts with high adhesion ability and resistance to sanitizers. Microscopy images corroborate those data, demonstrating the importance of yeast cell agglomerates along germinated spores of filamentous fungi and the importance of adhered biomass to protect cells against the sanitizers tested. This study is the first to combine fungi isolated from a beverage processing line and aims to contribute to the current knowledge of fungal adhesion and sanitizer resistance., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

The foodborne pathogen Listeria monocytogenes can persist in produce processing environments, which increases the risk for food contamination. Increased resistance to antimicrobials commonly used in cleaning and sanitizing procedures may contribute to L. monocytogenes' persistence in these environments. This study aimed to evaluate sanitizer resistance in L. monocytogenes isolates collected from three tree fruit packing facilities (F1, F2, and F3) during packing seasons 2020-2021 (Y1) and 2021-2022 (Y2), and to assess evidence of persistence based on the genomic similarity of isolates to historical isolates collected in previous years. L. monocytogenes isolates collected in 2020-2022 (n = 44) were tested for resistance to peroxyacetic acid (PAA) and a proprietary biofilm-removing agent using a broth microdilution assay. Further, L. monocytogenes isolates were whole genome sequenced and screened for the presence of antimicrobial resistance and virulence genes, as well as to assess the genomic similarity of isolates using the CFSAN SNP bioinformatic pipeline. Over half (57%) of the tested isolates had a PAA minimum inhibitory concentration (MIC) of 250 ppm, which was similar to the applied concentration of the PAA sanitizer in the three facilities (230 ppm). In contrast, 80% of tested isolates had a biofilm remover MIC of 0.13 ppm, which was substantially below the concentration applied in the facilities (137 ppm). Genomes of all tested isolates carried antimicrobial resistance (fosX, lin, mdrL, mprF, and norB) and virulence (inlA, inlB, plcA, plcB, prfA, hly, mpl, and iap) genes. L. monocytogenes isolates collected between 2020 and 2022 belonged to three distinct lineages, with 22 multilocus sequence types (MLSTs) belonging to 22 different clonal complexes. Genomic similarity analysis with historical isolates collected from the same facilities in 2016-2017 demonstrated a 5-year persistence of the genotypes ST 1003 and ST 554 in F2, which were no longer detected in 2022. Overall, our results highlight the need to re-evaluate sanitizer concentrations to effectively control persistent L. monocytogenes strains in tree fruit packing facilities., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Author(s). Published by Elsevier Inc. All rights reserved.)

The purpose of this study was to determine the effect of sanitizer use conditions on the susceptibility, biofilm forming ability and pathogenicity of Listeria monocytogenes. Two different strains of L. monocytogenes and a non-pathogenic L. innocua were exposed to sodium hypochlorite, benzalkonium chloride and peroxyacetic acid at different concentrations (4 to 512 ppm) and treatment times (30 s to 5 min), respectively. Under the tested conditions, no significant difference (p > 0.05) in reduction was observed among the three tested sanitizers. A reduction of 1 to 8 log CFU/mL was observed depending upon the sanitizer concentration and treatment times. The survived cells at the highest sublethal concentration and treatment time of a particular sanitizer upon re-exposure to the same or different sanitizer showed either no change or increased susceptibility when compared to parent strains. Upon repeated exposure to sanitizers at progressively increasing concentrations from 1 to 128 ppm, L. innocua was able to survive concentrations of up to 32 ppm benzalkonium chloride and 64 ppm peroxyacetic acid treatments, respectively. At the tested sub-lethal concentrations, no significant difference (p > 0.05) in biofilm formation was observed among the tested strains. Caco-2 interaction with L. innocua showed a reduction in invasion ability with sublethal concentrations of sanitizers. [ABSTRACT FROM AUTHOR]

World Health Organization suggested many ways to protect from coronavirus disease 2019 (COVID-19), such as maintaining a safe distance from others, wearing a mask, avoiding touching eyes, nose, or mouth, staying at home, cleaning/washing hands often, and using soap and water or an alcohol-based hand rub. Thus, water and alcohol-based handwashing were frequently used since the pandemic. Therefore, this research aimed to compare the amount of water used before and during COVID-19. Similarly, using the alcohol-based cleaning will be evaluated during the COVID-19 and before that. Several questions were prepared and sent to the participants using technology. This study found that the number of handwashing and the duration of the washing hand increased by 85.34% and 101.92% respectively, which means water used for handwashing was doubled after the spread of the coronavirus. Correspondingly, clean and sanitizers like gel and alcohol were used more as well.

Contaminated food contact surfaces play a vital role in spreading Staphylococcus aureus to consumers, resulting in several staphylococcal foodborne outbreaks. This highlights the significance of proper and effective sanitization of food contact surfaces. Although chemical sanitizers are widely used for this purpose, the growing tendency of consumers toward avoiding their uses due to their health hazards in addition to their economic drawbacks shifted our attention to investigating alternative natural compounds. This study aimed to evaluate the efficacy of natural antimicrobial agents, including caprylic acid (CA), lauric arginate ester (LAE), benzyl alcohol (BA), benzyl benzoate (BB), and methyl benzoate (MB), at practical concentrations against S. aureus biofilms on stainless steel surfaces. In general, the antimicrobial efficacies of the investigated sanitizers were enhanced either by increasing their concentrations or by extending the exposure time from 1 to 5 min. The 5-min treatment of 400 ppm CA, 1.0% BA, 1.0% BB, and 1.0% MB reduced the S. aureus biofilm with ∼3.9, 3.4, 2.3, and 2.3 log CFU/coupon, respectively. However, organic matter conditioning of the stainless steel surfaces with diluted whole milk counteracted the antimicrobial efficacies of all the investigated sanitizers. The 5-min treatment of 200 ppm LAE caused ∼2.6 log CFU/coupon reduction of S. aureus biofilm on soiled surfaces, compared to ∼4.4 log CFU/coupon reduction on clean surfaces. The obtained data provide practical information and guidance for effective sanitization of food contact surfaces in the food sector. • Organic matter soiling didn't affect S. aureus biofilm formation on surfaces. • The efficacy of all investigated sanitizers was concentration-dependent. • Increasing exposure time to investigated sanitizers enhanced their efficacy. • The efficacy of investigated sanitizers was reduced by organic matter presence. • LAE (200 ppm, 5-min) reduced 4.4 log S. aureus biofilm on clean surfaces. [ABSTRACT FROM AUTHOR]

The use of sanitizers in the COVID19 pandemic is very common. While using sanitizers in Nepal, we have found people having problems with skin irritation and rashes; hence it was felt to know the amount of glycerol used as an emollient. A validated UV visible spectrophotometric and Reverse-phase High-performance liquid chromatography (RP-HPLC) method was designed to determine the amount of glycerol in the locally available sanitizers. The glycerol in sanitizers showed variation in amount, ranging from 0.78 to 1.66 g and 0.75 to 1.62 g/100 mL by HPLC and UV, respectively. The sanitizer samples with less purity or failed to meet the specification limit should be withdrawn, and their use must be limited. Hence this method seems to be easy, reliable, and cost-effective for determining glycerol based on the chemical derivatization technique. [ABSTRACT FROM AUTHOR]

Our previous survey revealed the poor microbial quality of leafy green vegetables and the presence of Salmonella on these vegetables grown and sold in Accra, Ghana. This study validated the efficacy of some cleaning and sanitation methods (tap water, salt solution, lemon juice, and vinegar) commonly used by Ghanaian households, by comparing them with the performance of several sanitation approaches used by the U.S. fresh produce industry (chlorine, peracetic acid, and ozonated water) in reducing Salmonella populations on leafy green vegetables. Cabbage and lettuce leaves inoculated with each of three Salmonella cocktails were treated with sterile water and the previously mentioned six sanitizers. The efficacies of the treatments were evaluated by using the standard plate count assay. The effect of the treatments on the sensory quality of treated vegetables was evaluated by a 97-member consumer panel in the United States. Treatments with citric and acetic acid were as effective as chlorine and peracetic acid in reducing Salmonella counts on vegetable leaves. Ozonated water was less effective than the two organic acids but equally as effective as treatment with the salt solution. Rinsing vegetables with water did not significantly reduce Salmonella counts (P > 0.05). Cabbage leaves treated with citric acid, vinegar, and water were more preferred (P ≤ 0.05) by the consumer panel, while chlorine-treated cabbage leaves were the least preferred. Lettuce samples treated with citric acid and water were more preferred, and salt-treated samples were least preferred. Among the vegetable sanitation methods used by Ghanaian households, treatments with citric and acetic acid are effective in inactivating Salmonella without adversely affecting the sensory quality of treated vegetables. [ABSTRACT FROM AUTHOR]