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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.)

Assessing the effect of sodium dichloroisocyanurate concentration on transfer of Salmonella enterica serotype Typhimurium in wash water for production of minimally processed iceberg lettuce (Lactuca sativa L.)

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Author(s):
Maffei, D. F. [1] ; Sant'Ana, A. S. [2] ; Monteiro, G. [3] ; Schaffner, D. W. [4] ; Franco, B. D. G. M. [1]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Dept Food & Expt Nutr, Fac Pharmaceut Sci, Food Res Ctr, Av Prof Lineu Prestes 580, B14, BR-05508000 Sao Paulo, SP - Brazil
[2] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP - Brazil
[3] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Biochem & Pharmaceut Technol, Sao Paulo - Brazil
[4] Rutgers State Univ, Sch Biol & Environm Sci, Dept Food Sci, New Brunswick, NJ - USA
Total Affiliations: 4
Document type: Journal article
Source: Letters in Applied Microbiology; v. 62, n. 6, p. 444-451, JUN 2016.
Web of Science Citations: 6
Abstract

This study evaluated the impact of sodium dichloroisocyanurate (5, 10, 20, 30, 40, 50 and 250 mg l(-1)) in wash water on transfer of Salmonella Typhimurium from contaminated lettuce to wash water and then to other noncontaminated lettuces washed sequentially in the same water. Experiments were designed mimicking the conditions commonly seen in minimally processed vegetable (MPV) processing plants in Brazil. The scenarios were as follows: (1) Washing one inoculated lettuce portion in nonchlorinated water, followed by washing 10 noninoculated portions sequentially. (2) Washing one inoculated lettuce portion in chlorinated water followed by washing five noninoculated portions sequentially. (3) Washing five inoculated lettuce portions in chlorinated water sequentially, followed by washing five noninoculated portions sequentially. (4) Washing five noninoculated lettuce portions in chlorinated water sequentially, followed by washing five inoculated portions sequentially and then by washing five noninoculated portions sequentially in the same water. Salm. Typhimurium transfer from inoculated lettuce to wash water and further dissemination to noninoculated lettuces occurred when nonchlorinated water was used (scenario 1). When chlorinated water was used (scenarios 2, 3 and 4), no measurable Salm. Typhimurium transfer occurred if the sanitizer was >= 10 mg l(-1). Use of sanitizers in correct concentrations is important to minimize the risk of microbial transfer during MPV washing. (AU)

FAPESP's process: 14/17017-6 - Quantitative assessment of the impacts of cross-contamination during vegetable washing on the microbial risk of infection by Salmonella in ready-to-eat vegetables
Grantee:Daniele Fernanda Maffei
Support Opportunities: Scholarships abroad - Research Internship - Doctorate
FAPESP's process: 12/03471-1 - Minimal processing of vegetables: influence of washing-disinfection conditions on Salmonella inactivation, on the occurrence and extent of cross-contamination and impacts on microbiological safety of ready-to-eat vegetables
Grantee:Daniele Fernanda Maffei
Support Opportunities: Scholarships in Brazil - Doctorate
FAPESP's process: 13/07914-8 - FoRC - Food Research Center
Grantee:Bernadette Dora Gombossy de Melo Franco
Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC