Purpose: To determine the efficacy of a new commercial product, First Step+ 10, at inactivating foodborne pathogens in rinse water.
Methods: The BS EN 1276 (2009) method was used to assess survival of Salmonella, E. coli O157:H7 and Listeria monocytogenes in a quantitative suspension test with product concentrations of 0.5, 0.6, 0.8, 1.0, 1.2, and 1.6%. An organic interference substance (bovine albumen) (BA) was added to the suspensions to create “CLEAN” conditions (0.03% BA) or “DIRTY” conditions (0.3% BA). Fresh produce was inoculated with pathogens and treated with the produce wash (5 min).
Results: The diluted produce wash solutions were tested against E.coli O157:H7 per BS EN 1276 under both “CLEAN” and “DIRTY” conditions. In 5 min, the produce wash inactivated more than 5 log CFU of E.coli O157:H7 under both CLEAN and DIRTY conditions. Various concentrations of diluted produce wash were inoculated with four Salmonella serovars (viz., Stanley, Montevideo, St. Paul and Newport). Following BS EN 1276, the produce wash achieved a ≥ 6.6-log inactivation of four strains of Salmonella in 5 minutes contact time under both CLEAN and DIRTY conditions for all dilutions tested. A cocktail of five Listeria monocytogenes strains was tested against the produce wash. Using BS EN 1276, under CLEAN conditions, 0.5% to 1.0% produce wash achieved > 6-log reduction of Listeria monocytogenes in 5 min contact. Under DIRTY conditions, 0.8% and 1.0% produce wash achieved more than a 5-log reduction, and 0.5% and 0.6% produce wash inactivated > 4.0 log CFU/ml. Wash waters also inactivated up to 3.59 log CFU of pathogens on fresh cut produce.
Significance: This antimicrobial produce wash is capable of preventing cross contamination in wash waters and inactivating foodborne pathogens on fresh produce.