Evaluation of SDS and GRAS liquid disinfectants for mitigation of hepatitis A virus contamination of berries.

Aim: To evaluate generally recognized as safe (GRAS) liquid wash formulations against hepatitis A virus-contaminated strawberries and blackberries in order to identify a formulation suitable for reducing virus contamination.

Methods And Results: Formulations included the surfactant sodium dodecyl sulfate (SDS; 0·5% w/v) by itself, and in combination, with lactic acid (LA; 0·5% v/v), levulinic acid (LVA; 0·5% v/v) and 3 ppm aqueous chlorine dioxide (ClO ). After contamination and drying overnight, the average total extracted contamination for both untreated strawberries and blackberries was 4·4 log PFU.

Efficacy of Chlorine Dioxide Gas Against Hepatitis A Virus on Blueberries, Blackberries, Raspberries, and Strawberries.

Seeking a means of sanitizing berries, the effectiveness of steady state levels of gaseous chlorine dioxide (ClO) against hepatitis A virus (HAV) on laboratory-contaminated berries was determined. The generated ClO was maintained with 1 or 2 mg/l air inside a 269-l glove box to treat 50 g batches of blueberries, raspberries, and blackberries, and 100 g batches of strawberries that were immersion coated with HAV. Normalized data for ClO (ppm-h/g product) is reported as a function of ClO concentration, treatment time, and weight of treated product.

Evaluation of Chlorine Dioxide Gas against Four Salmonella enterica Serovars Artificially Contaminated on Whole Blueberries.

Abstract: Fresh produce, such as blueberries, continues to be a source of foodborne illness in the United States. Despite new practices and intervention technologies, blueberries and other produce are contaminated with foodborne pathogens, such as Salmonella. The aim of this study was to evaluate the efficacy of chlorine dioxide gas (CDG) against Salmonella enterica serovars Newport, Stanley, Muenchen, and Anatum on artificially contaminated whole fresh blueberries.

Challenges in Recovering Foodborne Pathogens from Low-Water-Activity Foods.

There are numerous obstacles to the detection of foodborne pathogens in foods that exhibit a low water activity (a). These obstacles include the presence of antimicrobial compounds, particulates, PCR inhibitors, and fatty matrices. New approaches should be sought to increase the sensitivity of pathogen testing in low-a foods and to overcome the effects of various inhibitors and antimicrobials.

Evaluation of Steady-State Gaseous Chlorine Dioxide Treatment for the Inactivation of Tulane virus on Berry Fruits.

The effectiveness of steady-state levels of gaseous chlorine dioxide (ClO) against Tulane virus (TV), a human norovirus surrogate, on berries was determined. The generated ClO was maintained at 1 mg/L inside a 269 L glove box to treat two 50 g batches of blueberries, raspberries, and blackberries, and two 100 g batches of strawberries that were immersion coated with TV. The standardized/normalized treatment concentrations of ClO ranging from 0.