Effects of a novel combination of gallic acid, hydrogen peroxide and lactic acid on pathogen inactivation and shelf-life of baby spinach

摘要: Recurring foodborne illness outbreaks associated with the consumption of contaminated leafy greens attest to the challenges facing the produce industry. Here we report the effects of a novel combination of gallic acid (1500 mg/L), hydrogen peroxide (30 mg/L), and lactic acid (1800 mg/L) (GHL) on inactivation of foodborne human pathogens on baby spinach. Fresh baby spinach samples inoculated with Escherichia coli O157:H7 and Listeria monocytogenes were treated with the GHL formulation, chlorine (50 mg/L), peroxyacetic acid (80 mg/L), water, or remained unwashed. E. coli O157:H7 and L. monocytogenes populations on baby spinach and product quality and shelf-life were determined following treatments on processing day and during cold storage for up to 14 days. Washing baby spinach with GHL for 2 min reduced E. coli O157:H7 by 0.9 Log CFU/g while washing with chlorine and peroxyacetic acid …