Evaluation of sodium hypochlorite and peroxyacetic acid to prevent transfer of surface‐attached Listeria monocytogenes to produce

2021 ◽  
Author(s):  
Rolf D. Joerger ◽  
Arpeeta Ganguli ◽  
Juliet Wachira ◽  
Quincy Hardy
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Hypochlorite ◽  
Peroxyacetic Acid

Efficacy of Sodium Hypochlorite and Peroxyacetic Acid To Reduce Murine Norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7 on Shredded Iceberg Lettuce and in Residual Wash Water

2009 ◽  
Vol 72 (5) ◽  
pp. 1047-1054 ◽  
Author(s):  
LEEN BAERT ◽  
ISABELLE VANDEKINDEREN ◽  
FRANK DEVLIEGHERE ◽  
ELS VAN COILLIE ◽  
JOHAN DEBEVERE ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Sodium Hypochlorite ◽  
Tap Water ◽  
Bacterial Pathogens ◽  
Wash Water ◽  
Escherichia Coli O157 ◽  
Murine Norovirus ◽  
Peroxyacetic Acid ◽  
Iceberg Lettuce

The efficiency of sodium hypochlorite (NaOCl) and peroxyacetic acid (PAA) to reduce murine norovirus 1 (MNV-1), a surrogate for human norovirus, and Bacteroides fragilis HSP40–infecting phage B40-8 on shredded iceberg lettuce was investigated. The levels of removal of viruses MNV-1 and B40-8 were compared with the reductions observed for bacterial pathogens Listeria monocytogenes and Escherichia coli O157:H7. Two inoculation levels, one with a high organic load and the other containing a 10-fold lower number of pathogens and organic matter, showed that the effectiveness of NaOClwas greatly influenced by the presence of organic material, which was not observed for PAA. Moreover, the present study showed that 200 mg/liter NaOCl or 250 mg/liter PAA is needed to obtain an additional reduction of 1 log (compared with tap water) of MNV-1 on shredded iceberg lettuce, whereas only 250 mg/liter PAA achieved this for bacterial pathogens. None of the treatments resulted in a supplementary 1-log PFU/g reduction of B40-8 compared with tap water. B40-8 could therefore be useful as an indicator of decontamination processes of shredded iceberg lettuce based on NaOCl or PAA. Neither MNV-1, B40-8, nor bacterial pathogens could be detected in residual wash water after shredded iceberg lettuce was treated with NaOCl and PAA, whereas considerable numbers of all these microorganisms were found in residual wash water consisting solely of tap water. This study illustrates the usefulness of PAA and NaOCl in preventing cross-contamination during the washing process rather than in causing a reduction of the number of pathogens present on lettuce.

Comparison of Sodium Hypochlorite–Based Foam and Peroxyacetic Acid–Based Fog Sanitizing Procedures in a Salmon Smokehouse: Survival of the General Microflora and Listeria monocytogenes†

2003 ◽  
Vol 66 (4) ◽  
pp. 592-598 ◽  
Author(s):  
DORTHE BAGGE-RAVN ◽  
KELNA GARDSHODN ◽  
LONE GRAM ◽  
BIRTE FONNESBECH VOGEL
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Hypochlorite ◽  
Random Amplified Polymorphic Dna ◽  
Plate Count ◽  
Peroxyacetic Acid ◽  
Bacterial Strains ◽  
Biochemical Tests ◽  
Gram Positive Bacteria ◽  
Bacillus Spp ◽  
Aerobic Plate Count

The effects of fog sanitization with peroxyacetic acid (hydrogen peroxide, peracetic acid, and acetic acid in combination) on general hygiene (aerobic plate count) and on Listeria monocytogenes were assessed in a slicing area at a salmon smokehouse and compared with the effects of foam sanitization with sodium hypochlorite (routinely performed at the smokehouse). Two hundred twenty-three environmental samples were collected with sponges and swabs after each of the sanitization procedures, and 68 samples were collected during production. The total culturable aerobic plate count was determined for each sample, and a total of 288 bacterial strains were randomly isolated and tentatively identified to genus level by physiological and biochemical tests. The microflora was dominated by Neisseriaceae, Enterobacteriaceae, and lactic acid bacteria during production. Foam sanitization caused a change in the composition of the flora, with Pseudomonas spp. and Alcaligenes spp. being the dominant gram-negative bacteria and Kurthia spp. and Bacillus spp. being the surviving gram-positive bacteria. Bacteria were very sensitive to fog sanitization, and yeasts accounted for almost half of the surviving flora. By a selective isolation method, strains of L. monocytogenes were isolated and subsequently characterized by random amplified polymorphic DNA (RAPD) typing. Following foam sanitization, 14 to 42% of the samples contained <10 CFU per site, whereas 29 to 78% of the samples collected after fog sanitization contained this level of bacteria. The prevalence of L. monocytogeneswas unchanged, but L. monocytogenes was found only in poorly cleaned areas such as drains. The RAPD types for all positive samples were identical to the type that had persisted in the smokehouse since 1995, indicating the importance of drains as a niche.

Chlorine Resistance of Listeria monocytogenes Biofilms and Relationship to Subtype, Cell Density, and Planktonic Cell Chlorine Resistance

2006 ◽  
Vol 69 (6) ◽  
pp. 1292-1296 ◽  
Author(s):  
JAMES P. FOLSOM ◽  
JOSEPH F. FRANK
Keyword(s):  
Stainless Steel ◽  
Listeria Monocytogenes ◽  
Cell Density ◽  
Sodium Hypochlorite ◽  
Resistance Mechanisms ◽  
Planktonic Cell ◽  
Planktonic Cells ◽  
Planktonic Culture

Strains of Listeria monocytogenes vary in their ability to produce biofilms. This research determined if cell density, planktonic chlorine resistance, or subtype are associated with the resistance of L. monocytogenes biofilms to chlorine. Thirteen strains of L. monocytogenes were selected for this research based on biofilm accumulation on stainless steel and rep-PCR subtyping. These strains were challenged with chlorine to determine the resistance of individual strains of L. monocytogenes. Planktonic cells were exposed to 20 to 80 ppm sodium hypochlorite in 20 ppm increments for 5 min in triplicate per replication, and the experiment was replicated three times. The number of tubes with surviving L. monocytogenes was recorded for each isolate at each level of chlorine. Biofilms of each strain were grown on stainless steel coupons. The biofilms were exposed 60 ppm of sodium hypochlorite. When in planktonic culture, four strains were able to survive exposure to 40 ppm of chlorine, whereas four strains were able to survive 80 ppm of chlorine in at least one of three tubes. The remaining five strains survived exposure to 60 ppm of chlorine. Biofilms of 11 strains survived exposure to 60 ppm of chlorine. No association of biofilm chlorine resistance and planktonic chlorine resistance was observed; however, biofilm chorine resistance was similar for strains of the same subtype. Biofilm cell density was not associated with chlorine resistance. In addition, biofilms that survived chlorine treatment exhibited different biofilm morphologies. These data suggest that chlorine resistance mechanisms of planktonic cells and biofilms differ, with planktonic chlorine resistance being more affected by inducible traits, and biofilm chlorine resistance being more affected by traits not determined in this study.

scholarly journals Growth of Escherichia coli and Listeria monocytogenes on radish microgreens washed with sodium hypochlorite during storage

2020 ◽  
Vol 27 (7) ◽  
pp. 850-858
Author(s):  
Song-Yi Choi ◽  
Hyen Jin Chu ◽  
Nagendran Rajalingam ◽  
Hyo Bin Chae ◽  
Jae-Hyun Yoon ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Sodium Hypochlorite

scholarly journals Inhibition of Biofilm Formation and Related Gene Expression of Listeria monocytogenes in Response to Four Natural Antimicrobial Compounds and Sodium Hypochlorite

2021 ◽  
Vol 11 ◽  
Author(s):  
Yunge Liu ◽  
Lina Wu ◽  
Jina Han ◽  
Pengcheng Dong ◽  
Xin Luo ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Quorum Sensing ◽  
Sodium Hypochlorite ◽  
Biofilm Formation ◽  
Natural Compounds ◽  
Antimicrobial Compounds ◽  
Natural Antimicrobial ◽  
Low Degree ◽  
Chemical Disinfectant ◽  
Dose Dependent

The aim of this study was to assess the efficacy of four natural antimicrobial compounds (cinnamaldehyde, eugenol, resveratrol and thymoquinone) plus a control chemical disinfectant (sodium hypochlorite) in inhibiting biofilm formation by Listeria monocytogenes CMCC54004 (Lm 54004) at a minimum inhibitory concentration (MIC) and sub-MICs. Crystal violet staining assay and microscopic examination were employed to investigate anti-biofilm effects of the evaluated compounds, and a real-time PCR assay was used to investigate the expression of critical genes by Lm 54004 biofilm. The results showed that five antimicrobial compounds inhibited Lm 54004 biofilm formation in a dose dependent way. Specifically, cinnamaldehyde and resveratrol showed better anti-biofilm effects at 1/4 × MIC, while sodium hypochlorite exhibited the lowest inhibitory rates. A swimming assay confirmed that natural compounds at sub-MICs suppressed Lm 54004 motility to a low degree. Supporting these findings, expression analysis showed that all four natural compounds at 1/4 × MIC significantly down-regulated quorum sensing genes (agrA, agrC, and agrD) rather than suppressing the motility- and flagella-associated genes (degU, motB, and flaA). This study revealed that sub-MICs of natural antimicrobial compounds reduced biofilm formation by suppressing the quorum sensing system rather than by inhibiting flagella formation.

Destruction of Listeria monocytogenes by Sodium Hypochlorite and Quaternary Ammonium Sanitizers

1989 ◽  
Vol 52 (5) ◽  
pp. 306-311 ◽  
Author(s):  
A. MUSTAPHA ◽  
M. B. LIEWEN
Keyword(s):  
Stainless Steel ◽  
Listeria Monocytogenes ◽  
Sodium Hypochlorite ◽  
Quaternary Ammonium ◽  
Ammonium Compound ◽  
Electron Microscopic ◽  
Acidic Polysaccharide ◽  
Scanning Electron Microscopic ◽  
Dairy Plant

The antimicrobial effects of two commonly used dairy plant sanitizers on Listeria monocytogenes ATCC 7644 were studied. The two sanitizers used were commercial sodium hypochlorite and quaternary ammonium compound (QAC). The effects were studied on L. monocytogenes in vitro and on stainless steel chips inoculated with the organism. Cells were exposed to concentrations of 0, 50, 100, 200, 400, and 800 ppm chlorine and QAC for 1, 2, and 5 minutes, and neutralized with tryptic soy broth. Decreases in cell numbers ranged from 3-logs to >4-logs in vitro, whereas with the stainless steel, it ranged from 1-log to >4-logs. Scanning electron microscopic (SEM) studies were done to evaluate the attachment characteristics of L. monocytogenes as compared to those of Escherichia coli on stainless steel. L. monocytogenes was found to produce a fibrous-like material similar in appearance to acidic polysaccharide fibrils produced by Pseudomonas sp., which appeared to be removed by the sanitizer solutions.

Inactivation of Listeria Monocytogenes by Chlorine

1988 ◽  
Vol 51 (7) ◽  
pp. 520-524 ◽  
Author(s):  
SOUZAN E. EL-KEST ◽  
ELMER H. MARTH
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Hypochlorite ◽  
Exposure Time ◽  
Phosphate Buffer ◽  
Phosphate Buffer Solution ◽  
Organic Substances ◽  
Rapid Loss ◽  
Buffer Solution

Cells of Listeria monocytogenes strain Scott-A were harvested from cultures, washed, and then treated with a solution of sodium hypochlorite at 25°C and pH 7. The cells were more resistant to chlorine when they were (a) harvested from a 24-rather than 48-h-old culture, (b) grown in tryptose broth rather than on a slant of tryptose agar, and (c) washed and suspended using a 20 rather than 0.312 mM phosphate buffer solution. Cells of L. monocytogenes were exposed for 30 s-4 h to sodium hypochlorite solutions that contained 0.5–10 ppm available chlorine. Generally, the number of survivors decreased rapidly during the first 30 s followed by a slower decrease during the rest of the exposure time. The initial count of L. monocytogenes in the suspension (1 × 108–3.2 × 108/ml) decreased 0.49 to 6.4 orders of magnitude during the first 30 s of exposure to the chlorine solutions. The effect of the presence of organic substances on the strength of hypochlorite solutions was studied. Presence of 0.05 or 0.1% peptone caused a large and rapid loss of available chlorine. Glucose or lactose (up to 1%) had almost no effect on the concentration of available chlorine.

scholarly journals Inactivation of Bacillus anthracis Spores by Liquid Biocides in the Presence of Food Residue

2007 ◽  
Vol 73 (20) ◽  
pp. 6370-6377 ◽  
Author(s):  
J. Hilgren ◽  
K. M. J. Swanson ◽  
F. Diez-Gonzalez ◽  
B. Cords
Keyword(s):  
Bacillus Anthracis ◽  
Sodium Hypochlorite ◽  
Treatment Time ◽  
Egg Yolk ◽  
Peroxyacetic Acid ◽  
Food Residue ◽  
Whole Milk ◽  
Bacillus Anthracis Spores ◽  
Sigmoid Curve ◽  
Food Residues

ABSTRACT Biocide inactivation of Bacillus anthracis spores in the presence of food residues after a 10-min treatment time was investigated. Spores of nonvirulent Bacillus anthracis strains 7702, ANR-1, and 9131 were mixed with water, flour paste, whole milk, or egg yolk emulsion and dried onto stainless-steel carriers. The carriers were exposed to various concentrations of peroxyacetic acid, sodium hypochlorite (NaOCl), or hydrogen peroxide (H2O2) for 10 min at 10, 20, or 30°C, after which time the survivors were quantified. The relationship between peroxyacetic acid concentration, H2O2 concentration, and spore inactivation followed a sigmoid curve that was accurately described using a four-parameter logistic model. At 20°C, the minimum concentrations of peroxyacetic acid, H2O2, and NaOCl (as total available chlorine) predicted to inactivate 6 log10 CFU of B. anthracis spores with no food residue present were 1.05, 23.0, and 0.78%, respectively. At 10°C, sodium hypochlorite at 5% total available chlorine did not inactivate more than 4 log10 CFU. The presence of the food residues had only a minimal effect on peroxyacetic acid and H2O2 sporicidal efficacy, but the efficacy of sodium hypochlorite was markedly inhibited by whole-milk and egg yolk residues. Sodium hypochlorite at 5% total available chlorine provided no greater than a 2-log10 CFU reduction when spores were in the presence of egg yolk residue. This research provides new information regarding the usefulness of peroxygen biocides for B. anthracis spore inactivation when food residue is present. This work also provides guidance for adjusting decontamination procedures for food-soiled and cold surfaces.

Inhibition of Salmonella Typhimurium and Listeria monocytogenes in Mung Bean Sprouts by Chemical Treatment

2002 ◽  
Vol 65 (7) ◽  
pp. 1088-1092 ◽  
Author(s):  
SUN-YOUNG LEE ◽  
KYUNG-MI YUN ◽  
J. FELLMAN ◽  
DONG-HYUN KANG
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Sodium Hypochlorite ◽  
Mung Bean ◽  
Storage Period ◽  
Log Reduction ◽  
Mung Bean Sprouts ◽  
Chlorous Acid ◽  
Bean Sprouts

This study was undertaken to compare the efficacies of chlorous acid (268 ppm), sodium hypochlorite (200 ppm), and lactic acid (2%) in eliminating total mesophilic microorganisms, Salmonella Typhimurium, and Listeria monocytogenes on commercial mung bean sprouts immediately after treatment and during posttreatment refrigerated storage. Treatment with sodium hypochlorite for 10 min did not reduce the total aerobic count. However, treatment with lactic acid and chlorous acid for 10 min initially reduced the total aerobic count by 0.6 and 0.8 log CFU/g, respectively, and maintained the same level or a lower level of the total aerobic count during the storage time. Treatment with chlorous acid reduced Salmonella Typhimurium from 5.0 log to undetectable levels (<0.48 log CFU/g), and the pathogen remained undetectable over a 9-day storage period. Treatment with lactic acid resulted in an initial 3-log reduction and further reduced the number of Salmonella Typhimurium cells to undetectable levels after 3 days. For L. monocytogenes, treatment with chlorous acid resulted in an initial 5-log reduction, and treatment with lactic acid resulted in a 2-log reduction at the beginning and undetectable levels after 9 days. When chemically injured cells were investigated by the selective overlay method, no statistical difference was observed (P < 0.05) between the number of injured cells recovered following treatment with chlorous acid and the number of bacteria counted on selective media, whereas sodium hypochlorite generated more injured cells than the other treatments did. These data suggest that treatment with chlorous acid may be useful in reducing total mesophilic microorganisms, Salmonella Typhimurium, and L. monocytogenes in commercial mung bean sprouts.

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