Inactivation of Salmonella Typhimurium in fresh-cut lettuce during chlorine washing: assessing the impacts of free chlorine concentrations and exposure times

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dc.contributor.authorPossas, Aricia
dc.contributor.authorPosada-Izquierdo, Guiomar Denisse
dc.contributor.authorTarlak, Fatih
dc.contributor.authorJimenez-Jimenez, Francisco
dc.contributor.authorPerez-Rodriguez, Fernando
dc.date.accessioned2024-06-13T20:18:02Z
dc.date.available2024-06-13T20:18:02Z
dc.date.issued2023
dc.departmentFakülteler, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü
dc.description.abstractThe aim of this study was to evaluate, quantify and model the inactivation of Salmonella in fresh-cut lettuce during washings with chlorinated water at different free chlorine concentrations (FCC, 0-150 mg/L). Individual fresh-cut lettuce samples (4 cm2) were inoculated with a Salmonella culture (ca. 4 log CFU/cm2) and washed with 100-mL solutions with different FCC for different times (0-150 s). The surviving Salmonella cells recovered from samples were enumerated by plate count methodology. A fast decay on Salmonella counts was marked in the first 20 s of washing, followed by a slowing down on reductions. A maximum of 2.6 log-decrease was observed after 2.5-min washing regardless of FCC. The log-linear with tail primary model coupled with a linear secondary model was fitted to inactivation data obtained at FCC from 50 to 150 mg/L through global regression analysis, yielding a suitable model to describe Salmonella concentrations as a function of FCC and washing times (RMSE = 0.34, R2adj= 0.84). Simulations using the developed model showed inactivation rates varying from 0.17 log CFU/ s at 50 mg/L to 0.86 log CFU/s at 150 mg/L. Disinfection models on lettuce are valuable tools for the validation of control measures in the fresh-cut produce industry and for quantitative risk assessments.
dc.description.sponsorshipEuropean Union - MCIN/AEI; Spanish Regional Government of Andalusia [DOC_01589]; Universidad de Cordoba/CBUA
dc.identifier.doi10.1016/j.lwt.2023.115069
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85165229182
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2023.115069
dc.identifier.urihttps://hdl.handle.net/11501/1186
dc.identifier.volume184
dc.identifier.wosWOS:001090882400001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorTarlak, Fatih
dc.institutionauthorid0000-0001-5351-1865
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectCross-Contamination
dc.subjectInactivation Kinetics
dc.subjectFresh-Produce
dc.subjectFoodborne Pathogens
dc.subjectPredictive Microbiology
dc.titleInactivation of Salmonella Typhimurium in fresh-cut lettuce during chlorine washing: assessing the impacts of free chlorine concentrations and exposure times
dc.typeArticle

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