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Evaluation of Inactivating Norovirus, Hepatitis A, and Listeria monocytogenes on Raspberries by Sanitizer Spray

Nicole Maks1, M U Ye1, Sara Swanson1

  • 1Illinois Institute of Technology, Institute for Food Safety and Health, 6502 South Archer Road, Bedford Park, Illinois 60501, USA.

Journal of Food Protection
|April 25, 2019
PubMed
Abstract

Insights

Peroxyacetic acid (PAA) and chlorine sprays reduced pathogens on raspberries. Residual PAA offered further pathogen reduction during frozen storage, suggesting PAA aids in food safety risk reduction.

Area of Science:

  • Food microbiology
  • Food safety
  • Agricultural chemistry

Background:

  • Raspberries are susceptible to microbial contamination.
  • Foodborne pathogens like Norovirus (MNV) and Listeria monocytogenes pose risks.
  • Effective decontamination methods are crucial for fresh produce safety.

Purpose of the Study:

  • To evaluate the efficacy of chlorine and peroxyacetic acid (PAA) sprays in reducing MNV and L. monocytogenes on fresh raspberries.
  • To assess the impact of residual PAA on pathogen reduction during frozen storage.
  • To compare the decay rates of PAA and chlorine on raspberry surfaces.

Main Methods:

  • Application of chlorine and PAA sprays to inoculated raspberries.
  • Quantification of pathogen reduction immediately post-treatment.
  • Incubation of treated raspberries under frozen storage conditions.
  • Analysis of residual sanitizer and pathogen levels over time.

Main Results:

  • Both chlorine and PAA sprays reduced MNV and L. monocytogenes by less than 1.0 log CFU/g.
  • Residual PAA on raspberry surfaces continued to reduce MNV and Listeria during frozen storage.
  • PAA exhibited slower decay kinetics compared to active chlorine on raspberry surfaces.

Conclusions:

  • Chlorine and PAA sprays provide a limited reduction of MNV and L. monocytogenes on raspberries.
  • The sustained antimicrobial activity of residual PAA during frozen storage enhances its potential for pathogen risk reduction.
  • PAA demonstrates a potential advantage over chlorine due to its slower surface decay, offering prolonged antimicrobial action for raspberry decontamination.
Keywords:
ChlorinePeroxyacetic acidRaspberrySanitizer spray

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