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Reduction of Bacterial Enteric Pathogens and Hygiene Indicator Bacteria on Tomato Skin Surfaces by a Polymeric Nanoparticle-Loaded Plant-Derived Antimicrobial
Name
microorganisms-10-00448-v2.pdf
Size
1.62 MB
Format
Adobe PDF
Checksum (MD5)
a1f7b03b8ce0cdbd91a33aea56bfbb1c
Author(s)
Perez-Lewis, Keila L.
Yegin, Yagmur
Oh, Jun K.
Castillo, Alejandro
Cisneros-Zevallos, Luis
Kerth, Chris R.
Akbulut, Mustafa
Taylor, Thomas M.
Date Issued
February 15, 2022
Publisher
Multidisciplinary Digital Publishing Institute
Citation
Microorganisms 10 (2): 448 (2022)
Version
Final published version
Abstract
This study determined Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium survival on tomato skins as a function of sanitization treatment, under three differing contamination and sanitization scenarios. Sanitizing treatments consisted of the plant-derived antimicrobial (PDA) geraniol (0.5 wt.%) emulsified in the polymeric surfactant Pluronic F-127 (GNP), 0.5 wt.% unencapsulated geraniol (UG), 200 mg/L hypochlorous acid at pH 7.0 (HOCl), and a sterile distilled water wash (CON). Experimental contamination and sanitization scenarios tested were: (1) pathogen inoculation preceded by treatment; (2) the pathogen was inoculated onto samples twice with a sanitizing treatment applied in between inoculations; and (3) pathogen inoculation followed by sanitizing treatment. Reductions in counts of surviving pathogens were dependent on the sanitizing treatment, the storage period, or the interaction of these independent/main effects. GNP treatment yielded the greatest reductions in pathogen counts on tomato skins; pathogen survivor counts following GNP treatment were consistently statistically lower than those achieved by HOCl or UG treatments (p < 0.05). GNP treatment provided greatest pathogen reduction under differing conditions of pre- and/or post-harvest cross-contamination, and reduced hygiene-indicating microbes the most of all treatments on non-inoculated samples. Encapsulated geraniol can reduce the risk of pathogen transmission on tomato fruit, reducing food safety hazard risks for tomato consumers.
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DOI of Published Version
http://dx.doi.org/10.3390/microorganisms10020448
