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Abstract
Contamination by Escherichia coli O157:H7 is a critical concern for the leafy greens industry. For this reason, sanitizers are used to reduce pathogen cross-contamination post-harvest. A novel sanitizer containing pelargonic acid was examined on romaine lettuce inoculated with E. coli O157:H7; pathogen reduction and cross-contamination were evaluated post-wash. Three concentrations of pelargonic acid (7.5 mM, 30 mM, and 50 mM) were examined, as well as deionized water, 200 ppm chlorine, 80 ppm peroxyacetic acid, and a no rinse treatment. The impact of organic matter in wash waters was also evaluated; all wash waters were also spiked with lettuce puree (0.5% w/v) and compared to treatments without organic matter. Treatments were examined after storage durations of 0 h, 24 h, and 7 days. Pelargonic acid sanitizers significantly reduced E. coli O157:H7 and effectively controlled cross-contamination over the three storage durations; however, these treatments resulted in significant color changes to samples.