Efficacy of a Mixed Peroxyorganic Acid Antimicrobial Wash Solution against Salmonella, Escherichia coli O157:H7, or Listeria monocytogenes on Cherry Tomatoes

Abstract

A study was conducted to evaluate a new organic mixed peroxyacid solution produce wash composed of a combination of organic acids (lactic acid and one or more fruit acids) and hydrogen peroxide for activity against foodborne pathogens. The mixed peroxyacid was challenged against Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes in suspension or on the surface of dip-inoculated cherry tomatoes. Cherry tomatoes were also treated with 8 ppm of free chlorine in the form of sodium hypochlorite. When tested against planktonic cells of Salmonella and E. coli O157:H7 in pure culture for 120 s, these pathogens were reduced by 7.5 and 7.1 log CFU/mL, respectively, by the 0.40% peroxyacid solution, and L. monocytogenes was decreased by 5.0 log CFU/mL by the 0.80% solution. When cherry tomatoes were dip inoculated and treated with 8 ppm of free chlorine, Salmonella and E. coli O157:H7 populations decreased by 2.5 and 2.6 log CFU/g, respectively; these reductions were not significantly different from those obtained after sterile water rinses. However, the 1.0% peroxyacid solution reduced the same microorganisms by 3.8 and 3.4 log CFU/g, respectively, which was significantly greater (P < 0.05) than the reductions achieved by the 2-min sterile water rinse. For tomatoes dip inoculated with L. monocytogenes, populations were reduced by 3.5 log CFU/g by the 1.0% peroxyacid solution, which was significantly greater (P < 0.05) than reductions achieved by 8 ppm of free chlorine (2.6 log CFU/g) or sterile water (1.7 log CFU/g). These results indicate that this peroxyacid combination is an effective organic antimicrobial agent for preventing cross-contamination during the washing of cherry tomatoes and can inactivate S. enterica, E. coli O157:H7, and L. monocytogenes by up to 3.8, 3.4, and 3.5 log CFU/g, respectively.