The influence of pre-wash chopping and storage conditions of parsley on the efficacy of disinfection against S. Typhimurium
Faour-Klingbeil, Dima | Kuri, Victor M. | Todd, E. Cameron David | Department of Nutrition and Food Sciences | Faculty of Agricultural and Food Sciences (FAFS) | American University of Beirut
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 degrees C reduced the effectiveness of all washing solutions. Scanning electron microscopy (SEM) imaging indicated initiation of biofilm formation after 24 h at 5 degrees 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 degrees 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 degrees C and on both intact and chopped leaves at 30 degrees 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. (C) 2016 Elsevier Ltd. All rights reserved.
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