Meta-analysis of the Effects of Sanitizing Treatme... - BV FAPESP
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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Meta-analysis of the Effects of Sanitizing Treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes Inactivation in Fresh Produce

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Author(s):
Prado-Silva, Leonardo [1] ; Cadavez, Vasco [2] ; Gonzales-Barron, Ursula [2] ; Rezende, Ana Carolina B. [1] ; Sant'Ana, Anderson S. [1]
Total Authors: 5
Affiliation:
[1] Univ Estadual Campinas, Dept Food Sci, Fac Food Engn, Campinas, SP - Brazil
[2] Polytech Inst Braganza IPB, Sch Agr ESA, CIMO Mt Res Ctr, Braganza - Portugal
Total Affiliations: 2
Document type: Journal article
Source: Applied and Environmental Microbiology; v. 81, n. 23, p. 8008-8021, DEC 2015.
Web of Science Citations: 16
Abstract

The aim of this study was to perform a meta-analysis of the effects of sanitizing treatments of fresh produce on Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes. From 55 primary studies found to report on such effects, 40 were selected based on specific criteria, leading to more than 1,000 data on mean log reductions of these three bacterial pathogens impairing the safety of fresh produce. Data were partitioned to build three meta-analytical models that could allow the assessment of differences in mean log reductions among pathogens, fresh produce, and sanitizers. Moderating variables assessed in the meta-analytical models included type of fresh produce, type of sanitizer, concentration, and treatment time and temperature. Further, a proposal was done to classify the sanitizers according to bactericidal efficacy by means of a meta-analytical dendrogram. The results indicated that both time and temperature significantly affected the mean log reductions of the sanitizing treatment (P<0.0001). In general, sanitizer treatments led to lower mean log reductions when applied to leafy greens (for example, 0.68 log reductions {[}0.00 to 1.37] achieved in lettuce) compared to other, nonleafy vegetables (for example, 3.04 mean log reductions {[}2.32 to 3.76] obtained for carrots). Among the pathogens, E. coli O157:H7 was more resistant to ozone (1.6 mean log reductions), while L. monocytogenes and Salmonella presented high resistance to organic acids, such as citric acid, acetic acid, and lactic acid (similar to 3.0 mean log reductions). With regard to the sanitizers, it has been found that slightly acidic electrolyzed water, acidified sodium chlorite, and the gaseous chlorine dioxide clustered together, indicating that they possessed the strongest bactericidal effect. The results reported seem to be an important achievement for advancing the global understanding of the effectiveness of sanitizers for microbial safety of fresh produce. (AU)

FAPESP's process: 15/20223-0 - Meta-analysis of the effects of sanitizing treatments on Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes inactivation in fresh produce
Grantee:Anderson de Souza Sant'Ana
Support Opportunities: Regular Research Grants - Publications - Scientific article
FAPESP's process: 13/19520-4 - Occurrence and behavior of Salmonella spp. in Avocado, Custard Apple and Breadfruit in different conditions of temperature and maturity stages
Grantee:Ana Carolina Bortolossi Rezende de Carvalho
Support Opportunities: Scholarships in Brazil - Post-Doctoral