African Journal of Microbiology Research
Subscribe to AJMR
Full Name*
Email Address*

Article Number - 3F4D74C67083


Vol.11(46), pp. 1649-1656 , December 2017
https://doi.org/10.5897/AJMR2017.8746
ISSN: 1996-0808


 Total Views: 0
 Downloaded: 0

Full Length Research Paper

Sanitization protocols applied to commercial restaurants: Effects on natural contaminant microbiota and Salmonella enterica Enteritidis adhered on tomatoes



Maria Clara de Moraes Motta Machado
  • Maria Clara de Moraes Motta Machado
  • Department of Integrated Education in Health, Federal University of Espírito Santo, Avenida Marechal Campos, 1468, 29040-090 Vitória, Brazil.
  • Google Scholar
Grazielli Ramos de Lyra
  • Grazielli Ramos de Lyra
  • Federal University of Espírito Santo, Avenida Marechal Campos, 1468, 29040-090 Vitória, Brazil.
  • Google Scholar
Erika Madeira Moreira da Silva
  • Erika Madeira Moreira da Silva
  • Department of Integrated Education in Health, Federal University of Espírito Santo, Avenida Marechal Campos, 1468, 29040-090 Vitória, Brazil.
  • Google Scholar
Jackline Freitas Brilhante de SAo JosE
  • Jackline Freitas Brilhante de SAo JosE
  • Department of Integrated Education in Health, Federal University of Espírito Santo, Avenida Marechal Campos, 1468, 29040-090 Vitória, Brazil.
  • Google Scholar







 Received: 20 October 2017  Accepted: 22 November 2017  Published: 14 December 2017

Copyright © 2017 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


Sanitization is considered as essential for the microbial control of vegetables. The aim of this study was to evaluate the sanitization procedures used in commercial restaurants located in Vitória, Brazil. The efficacy of these sanitization procedures in reducing the presence of natural microbiota and Salmonella enterica Enteritidis cells on tomatoes were evaluated. All the restaurants in this study applied the sanitization methods using containers for diluting the sanitization solution. After the sanitization treatments, a reduction in mesophilic aerobic counts, yeasts, moulds and S. enterica occurred in all the treatments. A higher reduction in microorganisms was observed after treatment with 2% acetic acid. There was no significant difference between tomatoes treated with a sodium dichloroisocyanurate solution and sodium hypochlorite for all microorganisms which were evaluated. Chlorinated compounds are the most used products but a limitation in microbial inactivation was observed in this study.
 
Key words: Disinfection, tomatoes, Salmonella enterica Enteritidis, acetic acid, quality control, sanitization protocols.

Ali A, Yeoh WK, Forney C, Siddiqui MW (2017). Advances in postharvest technologies to extend the storage life of minimally processed fruits and vegetables. Crit. Rev. Food Sci. Nutr. 57(19):1-20.
Crossref

 

Banach, JL, Sampers I, Haute SV,van der Fels-Klerx, HJ (2015). Effect of disinfectants on preventing the cross-contamination of pathogens in fresh produce washing water. Int. J. Environ. Res. Public Health 12(1):8658-8677.
Crossref

 
 

Bang HJ, Park SY, Kim SE, Rahaman MMF, Há SD. (2017). Synergistic effects of combined ultrasound and peroxyacetic acid treatments against Cronobacter sakazakii biofilms on fresh cucumber. Food Sci. Technol. 84(1):91-98.
Crossref

 
 

Brasil (2004). Ministério da Saúde. Reslution DRC-216, de 15 de setembro de 2004. Dispõe sobre regulamento Técnico de Boas Práticas para Serviços de Alimentação. Diário Oficial da República Federativa do Brasil. http://bvsms.saude.gov.br/bvs/saudelegis/ anvisa/2004/res0216_15_09_2004.html.

 
 

Bang HJ, Park SY, Kim SE, Rahaman MMF, Há SD (2017). Synergistic effects of combined ultrasound and peroxyacetic acid treatments against Cronobacter sakazakii biofilms on fresh cucumber. Food Sci. Technol. 84(1):91-98.
Crossref

 
 

Callejón RM, Rodríguez-Naranjo MI, Ubeda C, Hornedo-Ortega R, Garcia-Parrilla MC, Troncoso AM (2015). Reported foodborne outbreaks due to fresh produce in the United States and European Union: trends and causes. Foodborne Pathog. Dis. 12(1):32-38.
Crossref

 
 

CDC-Centers for Disease Control and Prevention (2013). Multistate outbreak of Salmonella Saintpaul infections linked to imported cucumbers (Final Update).

 
 

CDC-Centers for Disease Control and Prevention (2015). Multistate outbreak of Salmonella Poona infections linked to imported cucumbers.

 
 

Chen Z, Zhu C (2011). Combined effects of aqueous chlorine dioxide and ultrasonic treatments on postharvest storage quality of plum fruit (Prunus salicina L.). Postharvest Biol. Technol. 61(2-3):17-123.
Crossref

 
 

Costa EA, Figueiredo EAT, Chaves CS, Almeida PC, Vasconcelos NM, Magalhães IMC (2012). Avaliação microbiológica de alfaces (Lacuta sativa L.) convencionais e orgânicas e a eficiência de dois processos de higienização. Alim. Nutr. 23(3):387-392.

 
 

Da Cunha DT, Stedefeldt E, De Rosso VV (2014). The role of theoretical food safety training on Brazilian food handlers' knowledge, attitude and practice. Food Control 43(1):167-174.
Crossref

 
 

Da Cunha DT, Saccol ALF, Tondo EC, de Oliveira ABA, Ginani VC, Araújo CV, Stedefeldt E (2016). Inspection Score and Grading System for Food Services in Brazil: The Results of a Food Safety Strategy to Reduce the Risk of Foodborne Diseases during the 2014 FIFA World Cup. Front. Microbiol. 7(614):1-9.
Crossref

 
 

Downes FP, Ito K (2001). Compendium of methods for the microbiological examination of foods. Washington: American Public Health Association. 676p.
Crossref

 
 

Fantuzzi E, Puschmann R, Vanetti MCD (2004). Microbiota contaminante em repolho minimamente processado. Food Sci. Technol. 24(2):207-211.
Crossref

 
 

Huang Y, Chen H (2011). Effect of organic acids, hydrogen peroxide and mild heat on inactivation of Escherichia coli O157:H7 on baby spinach. Food Control 22(8):178-1183.
Crossref

 
 

Jensen DA, Friedrich LM, Harris LJ, Danyluk MD, Schaffner DW. (2015). Cross contamination of Escherichia coli O157:H7 between lettuce and wash water during home-scale washing. Food Microbiol. 46(1):428-433.
Crossref

 
 

Lima GC, Loiko MR, Casarin LS, Tondo EC (2013). Assessing the epidemiological data of Staphylococcus aureus food poisoning occurred in the State of Rio Grande do Sul, Southern Brazil. Braz. J. Microbiol. 44(1):759-763.
Crossref

 
 

Machado TRM, Malheiros PS, Brandelli A, Tondo EC (2012). Avaliação da resistência de Salmonella à ação de desinfetantes ácido peracético, quaternário de amônio e hipoclorito de sódio. Rev. Inst. Adolfo Lutz 69(4):475-481.

 
 

Morton RD (2001). Aerobic plate count. In. Downes, F. P.; ITO, K. Compendium of methods for the microbiological examination of foods. 4th ed. Washington: Am. J. Public Health Pp.63-67.
Crossref

 
 

Nascimento MS, Silva N (2010). Tratamentos químicos na sanitização de morango (Fragaria vesca). Braz. J.Food Technol. 13(1):11-17.
Crossref

 
 

Nastou A, Rhoades J, Sminiortis P, Makri I, Kontominas M, Likotrafiti E (2012). Efficacy of household washing treatments for the control of Listeria monocytogenes on salad vegetables. Int. J. Food Microbiol. 159(1):247-253.
Crossref

 
 

Oliveira ABA, Ritter AC, Tondo EC, Cardoso MI. (2012). Comparison of different washing and disinfection protocols used by food services in southern brazil for lettuce (Lactuca sativa). Food Nutr. Sci. 3(1):28-33.
Crossref

 
 

Park KM, Baek M, Kim HJ, Kim BS, Koo, M. (2013). Susceptibility of foodborne pathogens isolated from fresh-cut products and organic vegetable to organic acids and sanitizers. J. Food Hyg. Saf. 28(3): 227-233.
Crossref

 
 

Park S, Choi M, Park J, Park K, Chung M, Ryu S, Kang D (2011). Use of organic acids to inactivate MEscherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh apples and lettuce. J. Food Sci. 76(6):M293-M298.
Crossref

 
 

Petri E, Rodríguez M, García S (2015). Evaluation of combined disinfection methods for reducing Escherichia coli O157:H7 population on fresh-cut vegetables. Int. J. Environ. Res. Public Health 12(1):678-8690.
Crossref

 
 

Poimenidou SV, Bikouli VC, Gardeli C, Mitsi C, Tarantilis PA, Nychas G, Skandamis PN (2016). Effect of single or combined chemical and natural antimicrobial interventions on Escherichia coli O157:H7, total microbiota and color of packaged spinach and lettuce. Int. J. Food Microbiol. 220(1):6-18.
Crossref

 
 

Prado-Silva L, Cadavez V, Gonzales-Barron U, Rezende ACB, Sant'Ana AS (2015). Meta-analysis of the effects of sanitizing treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes inactivation in fresh produce. Appl. Environ. Microbiol. 81(23):8008-8021.
Crossref

 
 

Rahman SME, Imran K, Oh D (2016). Electrolyzed water as a novel sanitizer in the food industry: current trends and future perspectives. Compr. Rev. Food Sci. Food Saf. 15(3):471-490.
Crossref

 
 

Rosário DKA, Mutz YS, Peixoto JMC, Oliveira SBS, Carvalho RV, Carneiro JCS, São José JFB, Bernardes PC (2017). Ultrasound improves chemical reduction of natural contaminant microbiota and Salmonella enterica subsp. enterica on strawberries. Int. J. Food Microbiol. 241(1):23-29.
Crossref

 
 

Sagong HG, Lee SY, Chang PS, Heu S, Ryu S, Choi YJ, Kang DH (2011). Combined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce. Int. J. Food Microbiol. 145(1):287-292.
Crossref

 
 

São José JFB, Medeiros HS, Bernardes PC, Andrade NJ (2014). Removal of Salmonella enterica Enteritidis and Escherichia coli from green peppers and melons by ultrasound and organic acids. Int. J. Food Microbiol. 190(1):9-13.
Crossref

 
 

São José JFB, Vanetti MCD (2012). Effect of ultrasound and commercial sanitizers on natural microbiota and Salmonella enterica Typhimurium on cherry tomatoes. Food Control 24(1-2):95-99.
Crossref

 
 

Sengun IY, Karapinar M (2005). Effectiveness of household natural sanitizers in the elimination of Salmonella typhimurium on rocket (Eruca sativa Miller) and spring onion (Allium cepa L.). Int. J. Food Microbiol. 98:319-323.
Crossref

 
 

Yang H, Kendall PA, Medeiros L, Sofos JN (2009). Inactivation of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium with Compounds Available in Households. J. Food Prot. 72(6):201-1208.
Crossref

 
 

Yuk HG, Bartz JA, Sschneider KR (2006). The effectiveness of sanitizer treatments in inactivation of Salmonella spp. from bell pepper, cucumber and strawberry. J. Food Sci. 71(3):95-99.
Crossref

 

 


APA Machado, M. C. M. M., de Lyra, G. R., da Silva, E. M. M., & Jose, J. F. B. S. (2017). Sanitization protocols applied to commercial restaurants: Effects on natural contaminant microbiota and Salmonella enterica Enteritidis adhered on tomatoes. African Journal of Microbiology Research, 11(46), 1649-1656.
Chicago Maria Clara de Moraes Motta Machado, Grazielli Ramos de Lyra, Erika Madeira Moreira da Silva and  Jackline Freitas Brilhante de São Jos&e. "Sanitization protocols applied to commercial restaurants: Effects on natural contaminant microbiota and Salmonella enterica Enteritidis adhered on tomatoes." African Journal of Microbiology Research 11, no. 46 (2017): 1649-1656.
MLA Maria Clara de Moraes Motta Machado, et al. "Sanitization protocols applied to commercial restaurants: Effects on natural contaminant microbiota and Salmonella enterica Enteritidis adhered on tomatoes." African Journal of Microbiology Research 11.46 (2017): 1649-1656.
   
DOI https://doi.org/10.5897/AJMR2017.8746
URL http://www.academicjournals.org/journal/AJMR/article-abstract/3F4D74C67083

Subscription Form