Sanitizing alternatives for Escherichia coli and Salmonella typhimurium on bell peppers at household kitchens

Fresh fruits and vegetables are known to play an important role as carriers of disease-causing organisms in household kitchens. The aims of this study were to assess and compare the effectiveness of sodium hypochlorite, organic acid-based and silver-based products to reduce Escherichia coli and Salmonella typhimurium inoculated on individual bell pepper pieces. Inoculated bell pepper pieces (n=5) were submerged in sodium hypochlorite, organic acid-based and silver-based product solutions, at the concentration specified in the product label for sanitization of fruits and vegetables. Sodium hypochlorite reduced E. coli and Salmonella typhimurium by 3.13 Log(10)/25cm(2) and 2.73 Log(10)/25cm(2), respectively. Organic-based and silver-based products reduced E. coli and S. typhimurium by 2.23 Log(10)/25cm(2), 1.74 Log(10)/25cm(2) and 2.10 Log(10)/25cm(2), 1.92 Log(10)/25cm(2), respectively. The results showed that greater attention is needed in selecting sanitizing products to kill or remove human pathogens from fresh produce to minimize risk of foodborne infections.