Journal of Food Protection Paper Doyle 5-09.pdfVIP

928 Journal of Food Protection, Vol. 72, No. 5, 2009, Pages 928–936 Copyright , International Association for Food Protection Inactivation of Salmonella and Escherichia coli O157:H7 on Lettuce and Poultry Skin by Combinations of Levulinic Acid and Sodium Dodecyl Sulfate TONG ZHAO, PING ZHAO, AND MICHAEL P. DOYLE* Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223, USA MS 08-458: Received 15 September 2008/Accepted 14 December 2008 ABSTRACT Four organic acids (lactic acid, acetic acid, caprylic acid, and levulinic acid) and sodium dodecyl sulfate (SDS) were evaluated individually or in combination for their ability to inactivate Salmonella and Escherichia coli O157:H7. Results from pure culture assays in water with the treatment chemical revealed that 0.5% organic acid and 0.05 to 1% SDS, when used individually, reduced pathogen cell numbers by 2 log CFU/ml within 20 min at 21C. The combination of any of these organic acids at 0.5% with 0.05% SDS resulted in 7 log CFU/ml inactivation of Salmonella and E. coli O157:H7 within 10 s at 21C. A combination of levulinic acid and SDS was evaluated at different concentrations for pathogen reduction on lettuce at 21C, on poultry (wings and skin) at 8C, and in water containing chicken feces or feathers at 21C. Results revealed that treatment of lettuce with a combination of 3% levulinic acid plus 1% SDS for 20 s reduced both Salmonella and E. coli O157:H7 populations by 6.7 log CFU/g on lettuce. Salmonella and aerobic bacterial populations on chicken wings were reduced by 5 log CFU/g by treatment with 3% levulinic acid plus 2% SDS for 1 min. Treating water heavily contaminated with chicken feces with 3% levulinic acid plus 2% SDS reduced Salmonella populations by 7 log CFU/ml within 20 s. The use of levulinic acid plus SDS as a wash solution may have practical application for killing foodborne enteric pathogens on fresh produce and uncooked poultry. Escherichia coli O157:H7