Food Safety Net Services Ltd conducted a large-scale validation study of the process . The study concluded that the "process can be effective in reducing the microbial load of Listeria monocytogenes, Salmonella spp., E. coli O157:H7, and more thermoduric Lactobacillus spp. on the surface of fruits and vegetables by at least 5 logs and in some cases up to 9 logs.'' The data on cantaloupes show a 5 log reduction for salmonella and E. coli, a 7 log reduction for listeria, and a 4 log reduction for Lactobacillus. For oranges the data show almost total kill, 9 logs, for salmonella, listeria, and E. coli and an 8 log reduction for Lactobacillus. For apples, there was a 5 log reduction for salmonella, listeria, and E. coli and a 7 log reduction for Lactobacillus. Using a combination of steam and hot air, bacterial reductions in excess of 7 logs were realized on peppers.
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