Susceptibility of Foodborne Pathogens Isolated from Fresh-Cut Products and Organic Vegetable to Organic Acids and Sanitizers

Abstract

See, stats, and : https :// www. researchgate. net/ publication/ 264066899 Susceptibility from -Cut Vegetable Article DOI : 10 . 13103 / JFHS . 2013 . 28 . 3 . 227 CITATIONS 2 READS 42 5 , including : Hyun - Jung Soonchunhyang 609 , 605 SEE Minseon Korea 29 SEE All - text , letting . Available : Minseon Retrieved : 25 227 Journal of Food Hygiene and Safety Available online at ABSTRACT - In this study , we evaluated the ability of various disinfectants to suppress the growth of microor - ganisms in fresh - cut products and organic vegetable . The growth of more than 50% of B . cereus isolates were sup - pressed by 50% ethanol , 0 . 1% hydrogen peroxide , 0 . 4% sodium hypochlorite or 1% calcium oxide . E . coli generally showed high susceptibility to concentration of 10% ethanol , 0 . 4% sodium hypochlorite and 1% calcium oxide . Eighty percent or more of S . aureus isolates exhibited resistance to ethanol , hydrogen peroxide and sodium hypochlorite , but the isolates were susceptible to concentrations of 1% calcium oxide . All isolates evaluated in this study were sensitive to benzalkonium chloride (BAC) and growth in the presence of 2 . 0 µg / mL of BAC was completely inhibited . These pathogens showed widely different susceptibilities to different organic acids . Greater than 0 . 5% acetic acid and 2% and higher concentrations of malic acid and tartaric acid inhibited the growth of 60% of the isolates of B . cereus . Two percent acetic acid and tartaric acid inhibited 50% of the S . aureus isolates . Seventy percent of the E . coli isolates were resistant to malic acid and susceptible to 1% acetic acid and 10% tartaric acid . The antibacterial effects of the various sanitizers evaluated in this study were not only dependent on the type of disinfectant but also on the pathogen . Thus , it is important to select a sanitizer that is safe and effective at removing specific types of microorganisms .