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Effect Of Contact Time And Attachment Level Of Bacterial Pathogens On Efficacy Of Chlorine Treatment In Fresh Produce, Jyoti Aryal
Effect Of Contact Time And Attachment Level Of Bacterial Pathogens On Efficacy Of Chlorine Treatment In Fresh Produce, Jyoti Aryal
LSU Master's Theses
Bacterial attachment or biofilm formation on produce surfaces may result in limited penetration ability of sanitizers. This study examined the wet and dry contact time (WCT or DCT) of produce during washing with sanitizer and evaluated the effect of attachment level of Listeria monocytogenes during storage on the efficacy of chlorine treatment. Spinach and bell peppers were inoculated with Listeria monocytogenes and Salmonella enterica. The produce was then washed by dipping into a 100 ppm of chlorine solution for 1 min and an additional 1, 3, or 5 minutes (WCT) or removed from the chlorine solution and held for 1, …