Survival of Escherichia coli O157:H7 applied to cantaloupes and the effectiveness of chlorinated water and lactic acid as disinfectants

Initial survey of four packinghouses indicated that bacterial and fungal populations on the surface of cantaloupes were significantly reduced by sanitizing procedures particularly on faecal coliforms. In this study, several combinations of disinfectants were tested in an attempt to obtain a more effective antimicrobial activity on aerobic bacteria, fungi and total coliforms. The efficacy of aqueous chlorine (200 mg l^–1) and lactic acid (1.5%) on inactivation of inoculated Escherichia coli O157:H7 on cantaloupe surfaces was investigated using different temperatures (25 and 35 °C) and immersion times (1 and 10 min). Maximal log reductions were achieved with both sanitizing agents when the initial bacterial population of E. coli was 7.42 log c.f.u. cm^–2. A highly significant 7.2 log reduction (P < 0.01) was obtained with a solution of lactic acid with and without Tergitol (0.3%) surfactant when cantaloupes were immersed for 10 min regardless of the temperature of the solution. Although the sanitizers caused substantial mortality, some bacterial cells remained attached at relatively low numbers on the fruit surface. The development of sanitizers more efficacious than chlorine for total elimination of this pathogen from the surface of cantaloupes is needed.