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Peroxyacetic acid and chlorine dioxide unlike chlorine induce viable but non-culturable (VBNC) stage of Listeria monocytogenes and Escherichia coli O157:H7 in wash water
Food Microbiology ( IF 5.3 ) Pub Date : 2021-07-08 , DOI: 10.1016/j.fm.2021.103866
Pilar Truchado 1 , Maria I Gil 2 , Ana Allende 2
Affiliation  

The elaboration of guidelines for the industry to establish minimum concentration to prevent cross-contamination during washing practices based on operational limits is the core of the recommended criteria for the use of sanitizers. Several studies have evidenced that sanitizers reduced the levels of foodborne pathogens. However, they might lead to the progress into a viable but non-culturable (VBNC) state of the cells. This evidence has raised concerns regarding the effectiveness of the recommended washing practices for the inactivation of microbial cells present in the process wash water (PWW). The present study evaluated if the most commonly used sanitizers, including sodium hypochlorite (chlorine), peroxyacetic acid (PAA) and chlorine dioxide (ClO2) at established operational limits induced the VBNC stage of Listeria monocytogenes and Escherichia coli O157:H7. Prevention of cross-contamination was examined in four different types of PWW from washing shredded lettuce and cabbage, diced onions, and baby spinach under simulated commercial conditions of high organic matter and 1 min contact time. The results obtained for chlorine showed that recommended operational limits (20–25 mg/L free chlorine) were effective in inactivating L. monocytogenes and E. coli O157:H7 in the different PWWs. However, the operational limits established for PAA (80 mg/L) and ClO2 (3 mg/L) reduced the levels of culturable pathogenic bacteria but induced the VBNC state of the remaining cells. Consequently, the operational limits for chlorine are satisfactory to inactivate foodborne pathogens present in PWW and prevent cross-contamination but higher concentrations or longer contact times should be needed for PAA and ClO2 to reduce the likelihood of the induction of VBNC bacteria cells, as it represents a hazard.



中文翻译:

与氯不同,过氧乙酸和二氧化氯诱导洗涤水中单核细胞增生李斯特菌和大肠杆菌 O157:H7 存活但不可培养 (VBNC) 阶段

根据操作限制为行业制定最低浓度以防止在洗涤过程中交叉污染的指南是消毒剂使用推荐标准的核心。多项研究表明,消毒剂可降低食源性病原体的水平。然而,它们可能会导致细胞进入可行但不可培养 (VBNC) 状态。这一证据引起了人们对推荐的洗涤方法在灭活工艺洗涤水 (PWW) 中存在的微生物细胞的有效性的担忧。本研究评估了最常用的消毒剂,包括次氯酸钠(氯)、过氧乙酸 (PAA) 和二氧化氯 (ClO 2) 在既定的操作限制下诱导单核细胞增生李斯特菌大肠杆菌O157:H7的 VBNC 阶段。在高有机物和 1 分钟接触时间的模拟商业条件下,对四种不同类型的 PWW 进行了交叉污染的预防,这些 PWW 来自清洗生菜和卷心菜丝、洋葱丁和小菠菜。对氯获得的结果表明,推荐的操作限值(20-25 mg/L 游离氯)可有效灭活不同 PWW 中的单核细胞增生李斯特氏菌大肠杆菌O157:H7。但是,为 PAA (80 mg/L) 和 ClO 2制定的操作限值(3 mg/L) 降低了可培养病原菌的水平,但诱导了剩余细胞的 VBNC 状态。因此,氯的操作限制足以灭活 PWW 中存在的食源性病原体并防止交叉污染,但 PAA 和 ClO 2需要更高的浓度或更长的接触时间以减少诱导 VBNC 细菌细胞的可能性,因为它代表危险。

更新日期:2021-07-14
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