Semester
Fall
Date of Graduation
2023
Document Type
Thesis
Degree Type
MS
College
Davis College of Agriculture, Natural Resources and Design
Department
Animal and Nutritional Sciences
Committee Chair
Cangliang Shen
Committee Member
Annette Freshour
Committee Member
Janet Tou
Abstract
Background: Recent foodborne illness outbreaks have been linked to fresh fruits and vegetables. For public safety, awareness of the risks of contamination from foodborne pathogens that can occur during post-harvest farming practices is essential to prevent foodborne outbreaks. Controlling the spread of foodborne pathogens on produce requires proper washing procedures, antimicrobials and doses. Given the speed and diversity of the produce being distributed, local incidents may become international emergencies. Methods: Studies were included if they assessed the efficacy of antimicrobials and various washing procedures and had to conclude the mitigation of cross-contamination of foodborne pathogens on produce grown in the US. These studies used a triple-wash involving either a water + antimicrobial + water (WAW) procedure or water + water + antimicrobial (WWA) procedure to determine the most effective method to mitigate cross-contamination of pathogens on produce. Or full-immersion washing procedure with an antimicrobial solution. Results: This review included five reputably sourced studies. These studies indicated an effective SaniDate-5.0® (SD) dose and antimicrobials to prevent cross-contamination of foodborne pathogens on produce. The studies showed measurable reduction of pathogens when using a triple-wash (WWA) with SD. Conclusions: In summary, all five studies supported the original hypothesis, the efficacy of triple wash (WWA), a variety of different antimicrobials and doses in reducing microbial contamination of produce grown in the US. There remains a lack of consensus on which dose and antimicrobial is most effective at inactivating harmful bacteria. Therefore, future research includes the evaluation of the efficacy of a mix of hydrogen peroxide and peroxyacetic acid (SD) to mitigate microbial cross-contamination of Salmonella Typhimurium and the surrogate Enterococcus faecium during triple-washing of butternut squash.
Recommended Citation
Temple, Jesica M., "Evaluate a Mixer of Hydrogen Peroxide and Peroxyacetic Acid to Mitigate Microbial Cross-Contamination of Salmonella Typhimurium and the Surrogate Enterococcus Faecium during Triple-Washing of Butternut Squash" (2023). Graduate Theses, Dissertations, and Problem Reports. 12288.
https://researchrepository.wvu.edu/etd/12288