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Inactivation of Escherichia coli O157:H7 and Salmonella during washing of contaminated gloves in levulinic acid and sodium dodecyl sulfate solutions.
Erickson, Marilyn C; Liao, Jye-Yin; Habteselassie, Mussie Y; Cannon, Jennifer L.
Affiliation
  • Erickson MC; Center for Food Safety, Department of Food Science and Technology, University of Georgia, 1109 Experiment St., Griffin, GA, 30223-1797, USA. Electronic address: mericks@uga.edu.
  • Liao JY; Center for Food Safety, Department of Food Science and Technology, University of Georgia, 1109 Experiment St., Griffin, GA, 30223-1797, USA.
  • Habteselassie MY; Department of Crop and Soil Sciences, University of Georgia, 1109 Experiment St., Griffin, GA, 30223-1797, USA.
  • Cannon JL; CDC Foundation, 600 Peachtree St. NW, Atlanta, GA, 30308, USA.
Food Microbiol ; 73: 275-281, 2018 Aug.
Article in En | MEDLINE | ID: mdl-29526212
ABSTRACT
Field workers often wear gloves harvesting ready-to-eat produce; however, fields are not sterile environments and gloves may become contaminated numerous times during a working shift. This study explored the potential for inactivation of Escherichia coli O157H7 and Salmonella when contaminated gloves were washed in levulinic acid (LV) and sodium dodecyl sulfate (SDS) solutions. Washing nitrile gloves with increasing concentrations of LV above 1.0% led to a decreased prevalence of glove contamination by Salmonella (P = 0.0000). A higher level of prevalence occurred for solid agar-cultured pathogens than liquid broth-cultured pathogens after nitrile gloves were washed in LV/SDS (P = 0.0000). Pathogens residing on latex gloves were more likely to be completely inactivated by washing in 0.5% LV/0.1% SDS solutions than nitrile or Canners gloves that exhibited inconsistent responses dependent on the pathogen strain. However, drying after washing nitrile gloves in 0.5% LV/0.1% SDS led to additional pathogen inactivation (P = 0.0394). Pathogen transfer from gloves to produce was implied as the pathogen prevalence on cantaloupe rind handled by LV/SDS-washed gloves was not statistically different from the prevalence on gloves (P = 0.7141). Hence, the risk of produce contamination may still exist but would be reduced by washing gloves in LV/SDS.
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Full text: 1 Database: MEDLINE Main subject: Salmonella / Sodium Dodecyl Sulfate / Disinfection / Gloves, Protective / Escherichia coli O157 / Disinfectants / Levulinic Acids Type of study: Evaluation_studies / Risk_factors_studies Language: En Year: 2018 Type: Article

Full text: 1 Database: MEDLINE Main subject: Salmonella / Sodium Dodecyl Sulfate / Disinfection / Gloves, Protective / Escherichia coli O157 / Disinfectants / Levulinic Acids Type of study: Evaluation_studies / Risk_factors_studies Language: En Year: 2018 Type: Article