Table 186

Efficacy of Allyl Isothiocyanate in Reducing Foodborne Pathogens on Produce Surfaces

Surface

Lettuce

Tomato skin

Tomato scar

Apple stem scar

Wet alfalfa seeds Alfalfa sprouts Alfalfa seeds

Microorganism

Listeria monocytogenes

Salmonella Montevideo

E. coli 0157:H7

Salmonella Montevideo

Salmonella Montevideo

E. coli O157:H7

E. coli O157:H7 Salmonella mixture Salmonella mixture

Treatment conditions

100 g lettuce; 96 h

100 g lettuce; 48 h

400 |l in a 4 l container with

3 tomatoes; 24 and 48 h

500 |l in a 4 l container with

3 tomatoes; 48 h

600 | l in a 4 l container with

3 apples; 48 h

50 |l /950ml jar; 24h; 25°C 200 and 500mg/l; 48 h at 10°C 1000 mg/l; 7 h at 60°C

Efficacy

Ref.

~4 log CFU/g 102 8 log CFU/g 7 log CFU/g 5 log CFU/g 5 log CFU/g 3 log CFU/g

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