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. 2023 Dec 31;13(1):146.
doi: 10.3390/foods13010146.

Evaluation of the Effectiveness of Aeration and Chlorination during Washing to Reduce E. coli O157:H7, Salmonella enterica, and L. innocua on Cucumbers and Bell Peppers

Julysa A Benitez  1 , Jyoti Aryal  1 , Ivannova Lituma  1 , Juan Moreira  1 , Achyut Adhikari  1
Affiliations

Evaluation of the Effectiveness of Aeration and Chlorination during Washing to Reduce E. coli O157:H7, Salmonella enterica, and L. innocua on Cucumbers and Bell Peppers

Julysa A Benitez et al. Foods. .

Abstract

The attachment strength of bacteria to surfaces can affect the efficacy of sanitizers during washing. This study aimed to determine the effectiveness of chlorination and aeration in the removal of pathogens from the surface of produce. Cucumbers and bell peppers were inoculated with Listeria innocua, Escherichia coli O157:H7, or Salmonella enterica; afterwards, the produce was washed with or without chlorinated water (100 ppm) for 3 min in combination with or without aeration. Cucumbers washed with chlorinated water, with or without aeration, presented significant reductions of L. innocua (3.65 log CFU/cm2 and 1.13 log CFU/cm2, respectively) (p < 0.05). Similarly, bell peppers washed in chlorinated water with aeration (1.91 log CFU/g) and without aeration (2.49 log CFU/g) presented significant reductions of L. innocua. A significant reduction of L. innocua was observed on bell peppers washed with non-chlorinated water with aeration (2.49 log CFU/g) (p < 0.05). Non-chlorinated water was also effective in significantly reducing the level of Salmonella enterica (p < 0.05) on cucumbers and bell peppers. Washing with chlorinated water with aeration reduced Salmonella enterica levels from 4.45 log CFU/cm2 on cucumbers to below the detectable limit (0.16 log CFU/cm2). The highest reduction of Salmonella enterica from bell peppers occurred after washing with chlorinated water with aeration (2.48 log CFU/g). E. coli O157:H7, L. innocua, and Salmonella enterica levels present in non-chlorinated water after washing contaminated produce with or without aeration were significantly greater than those in chlorinated water (p < 0.05). After treatment, the population levels of all pathogens in chlorinated water with or without aeration were below the detectable limit for bell peppers (<1.10 log CFU/mL) and cucumbers (<1.20 log CFU/mL). Using chlorine in combination with forced aeration during washing minimizes cross-contamination of bacterial pathogens.

Keywords: E. coli O157:H7; Listeria innocua; Salmonella enterica; chlorine; forced aeration.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Aeration system design: (A) system assembly; (B) system top and bottom view; (C) lateral view of the system; (D) system placed inside the treatment container.
Figure 2
Figure 2
Effect of aeration during washing on cucumbers against L. innocua. (Different letters between bars indicate significant differences (p < 0.05)).
Figure 3
Figure 3
Effect of aeration during washing on bell peppers against L. innocua. (Different letters between bars indicate significant differences (p < 0.05)).
Figure 4
Figure 4
Effect of aeration during washing on cucumbers against E. coli O157:H7. (Different letters between bars indicate significant differences (p < 0.05)).
Figure 5
Figure 5
Effect of aeration during washing on bell peppers against E. coli O157:H7. (Different letters between bars indicate significant differences (p < 0.05)).
Figure 6
Figure 6
Effect of aeration during washing of cucumbers against Salmonella enterica. (Different letters between bars indicate significant differences (p < 0.05)).
Figure 7
Figure 7
Effect of aeration during washing of bell peppers against Salmonella enterica. (Different letters between bars indicate significant differences (p < 0.05)).
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