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P3-199 Evaluation of Consumer Washing Techniques to Reduce Natural Microbiota on the Surface of Whole Cantaloupes

Tuesday, July 28, 2015
Hall B (Oregon Convention Center)
Shannon Coleman , Colorado State University , Fort Collins , CO
Holly Kessler
Xiaotong He
John Avens , Colorado State University , Fort Collins , CO
Jeffrey Chandler , University of Wyoming , Laramie , WY
Bledar Bisha , University of Wyoming , Laramie , WY
Lawrence Goodridge , Department of Food Science and Agricultural Chemistry, Food Safety and Quality Program, McGill University , Montreal , Canada
Marisa Bunning , Colorado State University , Fort Collins , CO
Introduction: Foodborne illness outbreaks involving fresh produce, including cantaloupe, give cause to re-evaluate consumer produce handling recommendations. Consumers hold the responsibility to ensure that fresh produce is properly washed before serving in order to contribute to the safety and quality of the product prior to consumption. However, the effectiveness of cantaloupe surface washing in home settings for the reduction of surface microbial contamination is known to be negatively impacted by the naturally rough and ribbed surface of cantaloupe which provides physical protection against this type of treatment. 

Purpose: This study evaluated four separate consumer washing methods and their efficacy in reducing natural microbiota on whole cantaloupe surfaces.

Methods: Cantaloupes were purchased from a local supermarket and subjected to one of the following four treatments: (1) running water at 25°C, (2) running water at 25°C and brushing, (3) running water at 25°C with dish washing soap and brushing, and (4) water at 100°C, with unwashed melons serving as controls. A 10.2 cm2 rind sample was obtained from the resting spot of the melon, homogenized by stomaching for 2 min with 0.1% peptone water, serially diluted, then aerobic plate counts (APC) and total coliform counts (TCC) were determined using 3M petrifilm.

Results: Treatment 1 caused a 3-log/cm2 reduction of APC and a 2-log log/cm2 reduction of TCC, while treatment 4 resulted in a 2-log/cm2 reduction for APC and a 1-log/cm2 reduction for TCC. Both statistically lower (P < 0.05) than untreated. For treatments 2 and 3, a 2- and 1-log/cm2 reduction of APC, respectively, and no reduction of TCC were achieved.

Significance: These results indicate that running water at 25°C and running water at 100°C contributed to a greater reduction of microbiological surface contamination. The use of cleaning aids, such as a brush or soap, did not considerably reduce microbial counts.

Back to: Poster Session 3 – Laboratory and Detection Methods, Sanitation; Antimicrobials; Produce; Epidemiology
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