Survival of Escherichia coli O157:H7 after application of lactic acid bacteria

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Abstract

ABSTRACT Background Establishing novel preharvest intervention strategies for leafy green growers is of critical need with the rise in foodborne outbreaks associated with these products. Recent studies have shown that lactic acid bacteria (LAB) are able to reduce the presence of Escherichia coli O157:H7 in various food matrices. Electrostatic application of organic acids has been shown to be effective as a postharvest safety intervention to reduce E.coli O157:H7 on leafy greens. The effect of LAB electrostatically applied and sprinkler irrigated once over a 4 week growth cycle was evaluated against E. coli O157:H7 on spinach. Results The results indicated that E. coli O157:H7 when applied once during the 4 week growth cycle will survive in the soil and spinach leaves at harvest. LAB applied electrostatically and by sprinkler irrigation water on the soil and/or leaf surface within the first 4 weeks of the growing cycle resulted in a significant reduction (almost a 3 log10 reduction) o
Original languageEnglish
Pages (from-to)1548-1553
JournalJournal of the Science of Food and Agriculture
DOIs
StatePublished - Aug 24 2018

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