ORCID

Abstract

Initial chopping of parsley before washing for subsequent processing into ready-to-eat foods later in the day is common in some restaurants. The aim was to evaluate the influence of pre-wash chopping on the S. Typhimurium decontamination by common washing and disinfection methods including the use of vinegar (4%, v/v, acetic acid), 0.25 g/l sodium dichloroisocyanurate (NaDCC), and water combined with manual agitation. This study demonstrated limited efficiency of applied methods and that holding pre-wash chopped leaves at 30 °C reduced the effectiveness of all washing solutions. Scanning electron microscopy (SEM) imaging indicated initiation of biofilm formation after 24 h at 5 °C with noticeable adhesion of cells to inaccessible folds of the vein on the leaf surface. NaDCC was shown to be the most effective solution achieving log reductions of 1.92–3.12 on intact parsley leaves. The latter being on those held at 5 °C for 4 h; However, its effectiveness was reduced by 0.73–0.93 and 1.19 log cfu/g on chopped leaves at 5 °C and on both intact and chopped leaves at 30 °C, respectively. In conclusion, strict temperature control and avoiding pre-wash chopping are highly recommended during handling of parsley for the optimal elimination of pathogenic microorganisms.

DOI

10.1016/j.foodcont.2016.01.019

Publication Date

2016-01-13

Publication Title

Food Control

Volume

65

First Page

121

Last Page

131

ISSN

0956-7135

Organisational Unit

School of Biological and Marine Sciences

Keywords

S. Typhimurium, Parsley, SEM, Restaurants, Sodium dichloroisocyanurate, Biofilms

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