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LARSON
Sensitization of E. Coli 0157:H7 on fruits and vegetables to halogenated sanitizersLarson L, Johnson E Food Research Institute, 2001, p 22.
"The first objective of this study was to determine whether acid adaptation increased the sensitivity of E. coli O157:H7 on the surface of fruits (apples, oranges, melons), vegetables (iceberg lettuce, alfalfa sprouts, cabbage), and sprout seeds to chlorinated and iodine-based sanitizers. In some instances, acid-adapted E. coli O157:H7 on certain types of produce was somewhat more sensitive than non-adapted cells to sodium hypochlorite, calcium hypochlorite, or iodine-based sanitizer. The second objective of this study was to develop economically viable combinations of pre-treatment/ sanitizer method(s) to reduce E. coli O157:H7 populations on produce. Pretreatment with steam, although somewhat bactericidal, was found to negatively affect the quality of all types of produce tested. In this study, chlorinated sanitizers were more bactericidal to E. coli O157:H7 than an iodine-based sanitizer. Although none of the sanitizer/pretreatment combinations this study resulted in a 5-log CFU/g decrease in E. coli O157:H7, numbers of the pathogen decreased approximately 1–3 log CFU/g after exposure to many of the treatments tested. In general, however, pretreatment with organic acid did not significantly enhance the bactericidal effect of sanitizers on produce. This study should provide a basis for improved sanitation procedures for gram-negative pathogens on produce."
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