Produce washing remains a key intervention despite only achieving a
1-2 log reduction and potential for cross-contamination. Our
objectives were to establish the wash water parameters that impact
on the efficacy of washing leafy greens within commercial settings.
Sampling visits were performed at two commercial fresh-cut
processors with the microbial loading of raw material, pre-wash and
post-wash product being determined. At the same time water quality
parameters (bacterial loading, turbidity, conductivity, and
temperature) were measured. Microbial community populations were
evaluated using Eco-plates TM and 16S rDNA. From the multiple
parameters tested, the LCR could be correlated to turbidity and
ORP. Interestingly, the LCR was independent of microbial loading of
the water yet increased levels correlated with cross-contamination
events as observed using microbial population pro ling. Washing of
leafy greens is limited and alternative treatments should focus on
how to minimize cross-contamination as opposed to focusing on log
count reductions.
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