Survival of Salmonella enterica and shifts in the culturable mesophilic aerobic bacterial community as impacted by tomato wash water particulate size and chlorine treatment
- Author
- Sam Van Haute (UGent) , Yaguang Luo, Samantha Bolten, Ganyu Gu, Xiangwu Nou and Patricia Millner
- Organization
- Abstract
- Particulates of harvest debris are common in tomato packinghouse dump tanks, but their role in food safety is unclear. In this study we investigated the survival of Salmonella enterica and the shifts in relative abundance of culturable mesophilic aerobic bacteria (cMAB) as impacted by particulate size and interaction with chlorine treatment. Particulates suspended in grape tomato wash water spanned a wide size range, but the largest contribution came from particles of 3–20 μm. Filtration of wash water through 330 μm, applied after 100 mg/L free chlorine (FC) wash, reduced surviving cMAB by 98%. The combination of filtration (at 330 μm or smaller pore sizes) and chlorinated wash also altered the cMAB community, with the survivors shifting toward Gram-positive and spore producers (in both lab-simulated and industrial conditions). When tomatoes and harvest debris inoculated with differentially tagged Salmonella were washed in 100 mg/L FC for 1 min followed by filtration, only cells originating from harvest debris survived, with 85 and 93% of the surviving cells associated with particulates larger than 330 and 63 μm, respectively. This suggests that particulates suspended in wash water can protect Salmonella cells from chlorine action, and serve as a vector for cross-contamination.
- Keywords
- Tomatoes, Salmonella, Chlorine wash, Particulate-association, Cross-contamination, Packinghouse, CROSS-CONTAMINATION, ESCHERICHIA-COLI, UNITED-STATES, PRODUCE, INACTIVATION, PARTICLE, DISINFECTION, UV, OUTBREAKS
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8654367
- MLA
- Van Haute, Sam, et al. “Survival of Salmonella Enterica and Shifts in the Culturable Mesophilic Aerobic Bacterial Community as Impacted by Tomato Wash Water Particulate Size and Chlorine Treatment.” FOOD MICROBIOLOGY, vol. 90, 2020, doi:10.1016/j.fm.2020.103470.
- APA
- Van Haute, S., Luo, Y., Bolten, S., Gu, G., Nou, X., & Millner, P. (2020). Survival of Salmonella enterica and shifts in the culturable mesophilic aerobic bacterial community as impacted by tomato wash water particulate size and chlorine treatment. FOOD MICROBIOLOGY, 90. https://doi.org/10.1016/j.fm.2020.103470
- Chicago author-date
- Van Haute, Sam, Yaguang Luo, Samantha Bolten, Ganyu Gu, Xiangwu Nou, and Patricia Millner. 2020. “Survival of Salmonella Enterica and Shifts in the Culturable Mesophilic Aerobic Bacterial Community as Impacted by Tomato Wash Water Particulate Size and Chlorine Treatment.” FOOD MICROBIOLOGY 90. https://doi.org/10.1016/j.fm.2020.103470.
- Chicago author-date (all authors)
- Van Haute, Sam, Yaguang Luo, Samantha Bolten, Ganyu Gu, Xiangwu Nou, and Patricia Millner. 2020. “Survival of Salmonella Enterica and Shifts in the Culturable Mesophilic Aerobic Bacterial Community as Impacted by Tomato Wash Water Particulate Size and Chlorine Treatment.” FOOD MICROBIOLOGY 90. doi:10.1016/j.fm.2020.103470.
- Vancouver
- 1.Van Haute S, Luo Y, Bolten S, Gu G, Nou X, Millner P. Survival of Salmonella enterica and shifts in the culturable mesophilic aerobic bacterial community as impacted by tomato wash water particulate size and chlorine treatment. FOOD MICROBIOLOGY. 2020;90.
- IEEE
- [1]S. Van Haute, Y. Luo, S. Bolten, G. Gu, X. Nou, and P. Millner, “Survival of Salmonella enterica and shifts in the culturable mesophilic aerobic bacterial community as impacted by tomato wash water particulate size and chlorine treatment,” FOOD MICROBIOLOGY, vol. 90, 2020.
@article{8654367,
abstract = {{Particulates of harvest debris are common in tomato packinghouse dump tanks, but their role in food safety is unclear. In this study we investigated the survival of Salmonella enterica and the shifts in relative abundance of culturable mesophilic aerobic bacteria (cMAB) as impacted by particulate size and interaction with chlorine treatment. Particulates suspended in grape tomato wash water spanned a wide size range, but the largest contribution came from particles of 3–20 μm. Filtration of wash water through 330 μm, applied after 100 mg/L free chlorine (FC) wash, reduced surviving cMAB by 98%. The combination of filtration (at 330 μm or smaller pore sizes) and chlorinated wash also altered the cMAB community, with the survivors shifting toward Gram-positive and spore producers (in both lab-simulated and industrial conditions). When tomatoes and harvest debris inoculated with differentially tagged Salmonella were washed in 100 mg/L FC for 1 min followed by filtration, only cells originating from harvest debris survived, with 85 and 93% of the surviving cells associated with particulates larger than 330 and 63 μm, respectively. This suggests that particulates suspended in wash water can protect Salmonella cells from chlorine action, and serve as a vector for cross-contamination.}},
articleno = {{103470}},
author = {{Van Haute, Sam and Luo, Yaguang and Bolten, Samantha and Gu, Ganyu and Nou, Xiangwu and Millner, Patricia}},
issn = {{0740-0020}},
journal = {{FOOD MICROBIOLOGY}},
keywords = {{Tomatoes,Salmonella,Chlorine wash,Particulate-association,Cross-contamination,Packinghouse,CROSS-CONTAMINATION,ESCHERICHIA-COLI,UNITED-STATES,PRODUCE,INACTIVATION,PARTICLE,DISINFECTION,UV,OUTBREAKS}},
language = {{eng}},
pages = {{8}},
title = {{Survival of Salmonella enterica and shifts in the culturable mesophilic aerobic bacterial community as impacted by tomato wash water particulate size and chlorine treatment}},
url = {{http://doi.org/10.1016/j.fm.2020.103470}},
volume = {{90}},
year = {{2020}},
}
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