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Asepsis is the practice of preventing or breaking the chain of infection. The nurse employs aseptic techniques to prevent the spread of microorganisms and reduce the risk of diseases. Hand hygiene is the cornerstone of aseptic techniques and is classified into medical and surgical asepsis. Medical asepsis includes hand hygiene and the use of gloves. Surgical asepsis, or the sterile technique, refers to practices that render and keep objects and areas free of microorganisms.
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The Use of Antimicrobial Washes to Inactivate Shiga Toxin-Producing Escherichia coli from In-Shell Pecans and Wash

Erin W Ramsay1, Cameron Bardsley2, Karina Desiree1

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Hot water washes effectively reduce Shiga toxin-producing Escherichia coli (STEC) on in-shell pecans, even with soil contamination. Antimicrobial washes also helped maintain wash water quality, preventing cross-contamination.

Keywords:
Hot waterLactic acidNutsPreventive controlsSTECSodium hypochlorite

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Area of Science:

  • Food Science
  • Microbiology
  • Agricultural Science

Background:

  • In-shell pecans can be contaminated by foodborne pathogens like Shiga toxin-producing Escherichia coli (STEC) from soil contact after harvest.
  • Washing and processing steps are common before shelling, but their efficacy against STEC needs evaluation.

Purpose of the Study:

  • To determine the reduction of STEC on in-shell pecans after various antimicrobial washes.
  • To assess the potential for cross-contamination from spent pecan washes.

Main Methods:

  • In-shell pecans were directly or soil-inoculated with an STEC cocktail.
  • Pecans were treated with hot water (HW), 2% lactic acid (LA), 1,000 ppm sodium hypochlorite (NaClO), or ambient water (control) for 2, 5, or 10 minutes.
  • STEC populations on pecans and in spent washes were enumerated.

Main Results:

  • Hot water (HW) significantly reduced STEC populations on pecans, with or without soil, across all treatment times (>5-log CFU/mL reductions).
  • Sodium hypochlorite (NaClO) showed greater STEC reduction than the control on directly inoculated pecans.
  • Antimicrobial washes (HW, LA, NaClO) effectively maintained wash water quality, keeping STEC levels low (<1 CFU/100 mL).

Conclusions:

  • Hot water is the most effective treatment for reducing STEC on in-shell pecans, including those with soil contamination.
  • Antimicrobial washes are crucial for preventing cross-contamination by maintaining the microbial quality of wash water.