Enhancing blueberries' safety: antimicrobial effects of alkyltrimethylammonium bromide against foodborne pathogens

The contamination of fresh produce, including blueberries, with pathogenic microorganisms poses a significant public health risk. This study assessed the efficacy of alkyltrimethylammonium bromide (ATMB), a quaternary ammonium compound, in reducing microbial loads on blueberries. The antimicrobial activity of ATMB was tested against Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes at varying concentrations (750 and 1500 ppm) and exposure times (1, 5, and 10 min). Results showed that reductions in microbial loads were dependent on both the concentration of ATMB and exposure time. The greatest reductions of 6.7 log CFU ml-1 (where CFU stands for colony-forming units) for Escherichia coli O157:H7, 5.1 log CFU ml-1 for S. enterica, and 4.9 log CFU ml-1 for L. monocytogenes were observed at 1500 ppm for 10 min. These findings demonstrate the potential of ATMB as an effective antimicrobial agent for the decontamination of blueberries, thereby enhancing food safety and protecting consumers.