Sanitizer Type and Contact Time Influence Salmonella Reductions in Preharvest Agricultural Water Used on Virginia Farms
No Environmental Protection Agency (EPA) chemical treatments for preharvest agricultural water are currently labeled to reduce human health pathogens. The goal of this study was to examine the efficacy of peracetic acid- (PAA) and chlorine (Cl)-based sanitizers against Salmonella in Virginia irrigat...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-08-01
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| Series: | Journal of Food Protection |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0362028X23067947 |
| _version_ | 1797773649985404928 |
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| author | Claire M Murphy Alexis M. Hamilton Kim Waterman Channah Rock Donald Schaffner Laura K Strawn |
| author_facet | Claire M Murphy Alexis M. Hamilton Kim Waterman Channah Rock Donald Schaffner Laura K Strawn |
| author_sort | Claire M Murphy |
| collection | DOAJ |
| description | No Environmental Protection Agency (EPA) chemical treatments for preharvest agricultural water are currently labeled to reduce human health pathogens. The goal of this study was to examine the efficacy of peracetic acid- (PAA) and chlorine (Cl)-based sanitizers against Salmonella in Virginia irrigation water. Water samples (100 mL) were collected at three time points during the growing season (May, July, September) and inoculated with either the 7-strain EPA/FDA-prescribed cocktail or a 5-strain Salmonella produce-borne outbreak cocktail. Experiments were conducted in triplicate for 288 unique combinations of time point, residual sanitizer concentration (low: PAA, 6 ppm; Cl, 2-4 ppm or high: PAA, 10 ppm; Cl, 10-12 ppm), water type (pond, river), water temperature (12°C, 32°C), and contact time (1, 5, 10 min). Salmonella were enumerated after each treatment combination and reductions were calculated. A log-linear model was used to characterize how treatment combinations influenced Salmonella reductions. Salmonella reductions by PAA and Cl ranged from 0.0 ± 0.1 to 5.6 ± 1.3 log10 CFU/100 mL and 2.1 ± 0.2 to 7.1 ± 0.2 log10 CFU/100 mL, respectively. Physicochemical parameters significantly varied by untreated water type; however, Salmonella reductions did not (p = 0.14), likely due to adjusting the sanitizer amounts needed to achieve the target residual concentrations regardless of source water quality. Significant differences (p < 0.05) in Salmonella reductions were observed for treatment combinations, with sanitizer (Cl > PAA) and contact time (10 > 5 > 1 min) having the greatest effects. The log-linear model also revealed that outbreak strains were more treatment-resistant. Results demonstrate that certain treatment combinations with PAA- and Cl-based sanitizers were effective at reducing Salmonella populations in preharvest agricultural water. Awareness and monitoring of water quality parameters are essential for ensuring adequate dosing for the effective treatment of preharvest agricultural water. |
| first_indexed | 2024-03-12T22:09:31Z |
| format | Article |
| id | doaj.art-e786c46d9fd5425bbe96c94aabd49925 |
| institution | Directory Open Access Journal |
| issn | 0362-028X |
| language | English |
| last_indexed | 2024-03-12T22:09:31Z |
| publishDate | 2023-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Food Protection |
| spelling | doaj.art-e786c46d9fd5425bbe96c94aabd499252023-07-24T04:10:20ZengElsevierJournal of Food Protection0362-028X2023-08-01868100110Sanitizer Type and Contact Time Influence Salmonella Reductions in Preharvest Agricultural Water Used on Virginia FarmsClaire M Murphy0Alexis M. Hamilton1Kim Waterman2Channah Rock3Donald Schaffner4Laura K Strawn5Department of Food Science and Technology, Virginia Tech, Blacksburg, Virginia, USADepartment of Food Science and Technology, Virginia Tech, Blacksburg, Virginia, USADepartment of Food Science and Technology, Virginia Tech, Blacksburg, Virginia, USADepartment of Environmental Science, University of Arizona - Maricopa Agricultural Center, Maricopa, Arizona, USADepartment of Food Science, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USADepartment of Food Science and Technology, Virginia Tech, Blacksburg, Virginia, USA; Corresponding author at: Department of Food Science and Technology, Virginia Tech, 1230 Washington Street, SW, Blacksburg, VA 24061, USA.No Environmental Protection Agency (EPA) chemical treatments for preharvest agricultural water are currently labeled to reduce human health pathogens. The goal of this study was to examine the efficacy of peracetic acid- (PAA) and chlorine (Cl)-based sanitizers against Salmonella in Virginia irrigation water. Water samples (100 mL) were collected at three time points during the growing season (May, July, September) and inoculated with either the 7-strain EPA/FDA-prescribed cocktail or a 5-strain Salmonella produce-borne outbreak cocktail. Experiments were conducted in triplicate for 288 unique combinations of time point, residual sanitizer concentration (low: PAA, 6 ppm; Cl, 2-4 ppm or high: PAA, 10 ppm; Cl, 10-12 ppm), water type (pond, river), water temperature (12°C, 32°C), and contact time (1, 5, 10 min). Salmonella were enumerated after each treatment combination and reductions were calculated. A log-linear model was used to characterize how treatment combinations influenced Salmonella reductions. Salmonella reductions by PAA and Cl ranged from 0.0 ± 0.1 to 5.6 ± 1.3 log10 CFU/100 mL and 2.1 ± 0.2 to 7.1 ± 0.2 log10 CFU/100 mL, respectively. Physicochemical parameters significantly varied by untreated water type; however, Salmonella reductions did not (p = 0.14), likely due to adjusting the sanitizer amounts needed to achieve the target residual concentrations regardless of source water quality. Significant differences (p < 0.05) in Salmonella reductions were observed for treatment combinations, with sanitizer (Cl > PAA) and contact time (10 > 5 > 1 min) having the greatest effects. The log-linear model also revealed that outbreak strains were more treatment-resistant. Results demonstrate that certain treatment combinations with PAA- and Cl-based sanitizers were effective at reducing Salmonella populations in preharvest agricultural water. Awareness and monitoring of water quality parameters are essential for ensuring adequate dosing for the effective treatment of preharvest agricultural water.http://www.sciencedirect.com/science/article/pii/S0362028X23067947ChlorineCorrective actionFSMAPeracetic AcidSalmonellaSurface water treatment |
| spellingShingle | Claire M Murphy Alexis M. Hamilton Kim Waterman Channah Rock Donald Schaffner Laura K Strawn Sanitizer Type and Contact Time Influence Salmonella Reductions in Preharvest Agricultural Water Used on Virginia Farms Journal of Food Protection Chlorine Corrective action FSMA Peracetic Acid Salmonella Surface water treatment |
| title | Sanitizer Type and Contact Time Influence Salmonella Reductions in Preharvest Agricultural Water Used on Virginia Farms |
| title_full | Sanitizer Type and Contact Time Influence Salmonella Reductions in Preharvest Agricultural Water Used on Virginia Farms |
| title_fullStr | Sanitizer Type and Contact Time Influence Salmonella Reductions in Preharvest Agricultural Water Used on Virginia Farms |
| title_full_unstemmed | Sanitizer Type and Contact Time Influence Salmonella Reductions in Preharvest Agricultural Water Used on Virginia Farms |
| title_short | Sanitizer Type and Contact Time Influence Salmonella Reductions in Preharvest Agricultural Water Used on Virginia Farms |
| title_sort | sanitizer type and contact time influence salmonella reductions in preharvest agricultural water used on virginia farms |
| topic | Chlorine Corrective action FSMA Peracetic Acid Salmonella Surface water treatment |
| url | http://www.sciencedirect.com/science/article/pii/S0362028X23067947 |
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