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Advanced Oxidation Technology with Photohydroionization as a Surface Treatment for Controlling Listeria monocytogenes on Stainless Steel Surfaces and Ready-to-Eat Cheese and Turkey

2014; Mary Ann Liebert, Inc.; Volume: 11; Issue: 4 Linguagem: Inglês

10.1089/fpd.2013.1512

1556-7125

Jasdeep Saini, James L. Marsden, Kelly J.K. Getty, Daniel Y.C. Fung,

Essential Oils and Antimicrobial Activity

Listeria monocytogenes is difficult to control in food and processing environments due to its widespread nature and ability to survive in a range of adverse conditions, including low temperatures, pH, and high salt concentrations. The objective of this study was to evaluate the efficacy of Photohydroionization™ (PHI; RGF Environmental Group, Inc., Riviera, Beach, FL), a novel advanced oxidation technology, as a surface treatment to control L. monocytogenes on food-contact surfaces, sliced American cheese, and ready-to-eat (RTE) turkey. A five-strain cocktail of L. monocytogenes was used to inoculate sample surfaces. Food-contact surfaces were exposed to ultraviolet and other oxidative gases produced by the PHI system for 10, 20, 30, 45, 60, and 120 s and 5, 10, and 15 min; cheese and turkey samples were treated for 30, 60, and 120 s and 5 min. For each matrix at each time point, seven samples were treated and enumerated by plating appropriate dilutions onto modified oxford medium and thin-agar-layer modified oxford medium. Results showed reductions (p 0.05) thiobarbituric acid–reactive substances values. This study demonstrates the efficacy of PHI treatment to reduce L. monocytogenes on stainless steel and RTE foods and may serve as a processing intervention to ensure safe production of food.