Meta-analysis of the effects of sanitizing treatments on Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes inactivation in fresh produce
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/12439 |
Resumo: | The aim of this study was to perform a meta-analysis of the effects of sanitizing treatments of fresh produce on Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes. From 55 primary studies found to report on such effects, 40 were selected based on specific criteria, leading to more than 1000 data on mean log reduction of these three bacterial pathogens impairing the safety of fresh produce. Data were partitioned to build three meta-analytical models that could allow the assessment of differences in mean log reductions among pathogens, fresh produce and sanitizers. Moderating variables assessed in the meta-analytical models included type of fresh produce, type of sanitizer, concentration, treatment time and temperature. Further, a proposal was done to classify the sanitizers according to their bactericidal efficacy by means of a meta-analytical dendrogram. The results indicated that both time and temperature significantly affected the mean log reductions of the sanitizing treatment (p<0.0001). In general, sanitizer treatments led to lower mean log reductions when applied to leafy greens (for example, 0.68 log-reductions [0.00-1.37] achieved in lettuce) as compared to other non-leafy vegetables (for example, 3.04 mean log-reductions [2.32-3.76] obtained for carrots). Among the pathogens, E. coli 0157:H7 was more resistant to ozone (1.6 mean log reductions), while L. monocytogenes and Salmonella presented high resistance to organic acids such as, citric acid, acetic acid and lactic acid (∼3.0 mean log reductions). With regards to the sanitizers, it has been found that slightly acidic electrolysed water, acidified sodium chlorite and the gaseous chlorine dioxide clustered together, indicating they possessed the strongest bactericidal effect. The results reported seem to be an important achievement for advancing the global understanding of the effectiveness of sanitizers for microbial safety of fresh produce. |
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Meta-analysis of the effects of sanitizing treatments on Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes inactivation in fresh produceThe aim of this study was to perform a meta-analysis of the effects of sanitizing treatments of fresh produce on Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes. From 55 primary studies found to report on such effects, 40 were selected based on specific criteria, leading to more than 1000 data on mean log reduction of these three bacterial pathogens impairing the safety of fresh produce. Data were partitioned to build three meta-analytical models that could allow the assessment of differences in mean log reductions among pathogens, fresh produce and sanitizers. Moderating variables assessed in the meta-analytical models included type of fresh produce, type of sanitizer, concentration, treatment time and temperature. Further, a proposal was done to classify the sanitizers according to their bactericidal efficacy by means of a meta-analytical dendrogram. The results indicated that both time and temperature significantly affected the mean log reductions of the sanitizing treatment (p<0.0001). In general, sanitizer treatments led to lower mean log reductions when applied to leafy greens (for example, 0.68 log-reductions [0.00-1.37] achieved in lettuce) as compared to other non-leafy vegetables (for example, 3.04 mean log-reductions [2.32-3.76] obtained for carrots). Among the pathogens, E. coli 0157:H7 was more resistant to ozone (1.6 mean log reductions), while L. monocytogenes and Salmonella presented high resistance to organic acids such as, citric acid, acetic acid and lactic acid (∼3.0 mean log reductions). With regards to the sanitizers, it has been found that slightly acidic electrolysed water, acidified sodium chlorite and the gaseous chlorine dioxide clustered together, indicating they possessed the strongest bactericidal effect. The results reported seem to be an important achievement for advancing the global understanding of the effectiveness of sanitizers for microbial safety of fresh produce.Biblioteca Digital do IPBPrado-Silva, LeonardoCadavez, VascoGonzales-Barron, UrsulaRezende, Ana Carolina B.Sant'Ana, Anderson S.2015-11-26T11:46:30Z20152015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/12439engPrado-Silva, Leonardo; Cadavez, Vasco; Gonzales-Barron, Ursula; Rezende, Ana Carolina B.; Sant'Ana, Anderson S. (2015). Meta-analysis of the effects of sanitizing treatments on Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes inactivation in fresh produce. Applied and Environmental Microbiology. ISSN 1098-5336. 81:23, p. 8008-80211098-533610.1128/AEM.02216-15info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:28:29Zoai:bibliotecadigital.ipb.pt:10198/12439Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:02:32.957175Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Meta-analysis of the effects of sanitizing treatments on Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes inactivation in fresh produce |
title |
Meta-analysis of the effects of sanitizing treatments on Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes inactivation in fresh produce |
spellingShingle |
Meta-analysis of the effects of sanitizing treatments on Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes inactivation in fresh produce Prado-Silva, Leonardo |
title_short |
Meta-analysis of the effects of sanitizing treatments on Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes inactivation in fresh produce |
title_full |
Meta-analysis of the effects of sanitizing treatments on Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes inactivation in fresh produce |
title_fullStr |
Meta-analysis of the effects of sanitizing treatments on Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes inactivation in fresh produce |
title_full_unstemmed |
Meta-analysis of the effects of sanitizing treatments on Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes inactivation in fresh produce |
title_sort |
Meta-analysis of the effects of sanitizing treatments on Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes inactivation in fresh produce |
author |
Prado-Silva, Leonardo |
author_facet |
Prado-Silva, Leonardo Cadavez, Vasco Gonzales-Barron, Ursula Rezende, Ana Carolina B. Sant'Ana, Anderson S. |
author_role |
author |
author2 |
Cadavez, Vasco Gonzales-Barron, Ursula Rezende, Ana Carolina B. Sant'Ana, Anderson S. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Prado-Silva, Leonardo Cadavez, Vasco Gonzales-Barron, Ursula Rezende, Ana Carolina B. Sant'Ana, Anderson S. |
description |
The aim of this study was to perform a meta-analysis of the effects of sanitizing treatments of fresh produce on Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes. From 55 primary studies found to report on such effects, 40 were selected based on specific criteria, leading to more than 1000 data on mean log reduction of these three bacterial pathogens impairing the safety of fresh produce. Data were partitioned to build three meta-analytical models that could allow the assessment of differences in mean log reductions among pathogens, fresh produce and sanitizers. Moderating variables assessed in the meta-analytical models included type of fresh produce, type of sanitizer, concentration, treatment time and temperature. Further, a proposal was done to classify the sanitizers according to their bactericidal efficacy by means of a meta-analytical dendrogram. The results indicated that both time and temperature significantly affected the mean log reductions of the sanitizing treatment (p<0.0001). In general, sanitizer treatments led to lower mean log reductions when applied to leafy greens (for example, 0.68 log-reductions [0.00-1.37] achieved in lettuce) as compared to other non-leafy vegetables (for example, 3.04 mean log-reductions [2.32-3.76] obtained for carrots). Among the pathogens, E. coli 0157:H7 was more resistant to ozone (1.6 mean log reductions), while L. monocytogenes and Salmonella presented high resistance to organic acids such as, citric acid, acetic acid and lactic acid (∼3.0 mean log reductions). With regards to the sanitizers, it has been found that slightly acidic electrolysed water, acidified sodium chlorite and the gaseous chlorine dioxide clustered together, indicating they possessed the strongest bactericidal effect. The results reported seem to be an important achievement for advancing the global understanding of the effectiveness of sanitizers for microbial safety of fresh produce. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-11-26T11:46:30Z 2015 2015-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/12439 |
url |
http://hdl.handle.net/10198/12439 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Prado-Silva, Leonardo; Cadavez, Vasco; Gonzales-Barron, Ursula; Rezende, Ana Carolina B.; Sant'Ana, Anderson S. (2015). Meta-analysis of the effects of sanitizing treatments on Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes inactivation in fresh produce. Applied and Environmental Microbiology. ISSN 1098-5336. 81:23, p. 8008-8021 1098-5336 10.1128/AEM.02216-15 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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