WO2011139904A2 - Réduction des agents pathogènes dans des matières végétales à l'aide de microorganismes produisant de l'acide lactique - Google Patents

Réduction des agents pathogènes dans des matières végétales à l'aide de microorganismes produisant de l'acide lactique Download PDF

Info

Publication number
WO2011139904A2
WO2011139904A2 PCT/US2011/034617 US2011034617W WO2011139904A2 WO 2011139904 A2 WO2011139904 A2 WO 2011139904A2 US 2011034617 W US2011034617 W US 2011034617W WO 2011139904 A2 WO2011139904 A2 WO 2011139904A2
Authority
WO
WIPO (PCT)
Prior art keywords
coli
lab
planting
plant material
plant
Prior art date
Application number
PCT/US2011/034617
Other languages
English (en)
Other versions
WO2011139904A3 (fr
Inventor
Douglas R. Ware
Mindy Brashears
Original Assignee
Nutrition Physiology Company, Llc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from PCT/US2010/033029 external-priority patent/WO2010127155A2/fr
Application filed by Nutrition Physiology Company, Llc filed Critical Nutrition Physiology Company, Llc
Publication of WO2011139904A2 publication Critical patent/WO2011139904A2/fr
Publication of WO2011139904A3 publication Critical patent/WO2011139904A3/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A23B7/155—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/115—Amylovorus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/117—Animalis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/157—Lactis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/41—Pediococcus
    • A23V2400/413—Acidilactici

Definitions

  • the present disclosure relates to compositions and methods for improving food safety. More specifically, the disclosure relates to compositions and methods for inhibiting pathogenic growth on plant materials through the use of lactic acid producing microorganisms.
  • enteropathogenic bacteria or enterobacteria
  • E. coli Escherichia coli
  • Salmonella spp Salmonella spp.
  • E. coli 0157:H7, 0111 :H8, and O104:H21 some strains, such as E. coli 0157:H7, 0111 :H8, and O104:H21, produce large quantities of powerful shiga-like toxins that are closely related to or identical to the toxin produced by Shigella dysenteriae. These toxins may cause severe distress in the small intestine, often resulting in damage to the intestinal lining and resulting in extreme cases of diarrhea.
  • coli 0157:H7 can also cause acute hemorrhagic colitis, characterized by severe abdominal cramping and abdominal bleeding. In children, this can progress into the rare but fatal disorder called hemolytic uremic syndrome ("HUS”), characterized by renal failure and hemolytic anemia. In adults, it can progress into an ailment termed thrombotic thrombocytopenic purpura (“TTP”), which includes HUS plus fever and neurological symptoms and can have a mortality rate as high as fifty percent in the elderly.
  • HUS hemolytic uremic syndrome
  • TTP thrombotic thrombocytopenic purpura
  • Reduction of risk for illnesses due to food borne pathogens may be achieved by controlling various points of potential contamination, such as before, during, or after harvest or during processing.
  • Contaminated irrigation or wash water, improperly treated manure, wild animals, human handling, and air contamination are a few of the most commonly recognized vectors for transmission of E. coli 0157:H7 onto plant materials.
  • Seed decontamination and Good Agricultural Practices are the only pre-harvest food safety intervention methods that have been reported.
  • Effective methods for decontaminating seeds include chlorine compounds, ethanol, hydrogen peroxide, calcium EDTA, ozonate water, and other commercial disinfectants.
  • Hot water treatment, irradiation, ozone gas, acidified sodium chlorite or quaternary ammonium salt, and other nonthermal approaches including pressurized carbon dioxide, ultraviolet radiation, ultrasound treatments, and magnetic resonance fields are potential seed treatments have shown potential for the elimination of foodborne pathogens on plant seeds.
  • the present instrumentalities advance the art by providing a method for reducing pathogens in plant materials.
  • the methods include contacting a plant material with a composition in an amount effective for reducing the number of at least one pathogen in the plant material, wherein the composition comprises at least one lactic acid producing bacterium (LAB).
  • LAB lactic acid producing bacterium
  • the lactic acid producing microorganism may include but are not limited to Lactobacillus acidophilus, Lactococcus lactis, Lactobacillus animalis, Lactobacillus amylovorus and Pediococcus acidilactici.
  • the lactic acid producing microorganism may include at least two species, or even more preferably, at least three different species selected from the group consisting of Lactobacillus acidophilus, Lactococcus lactis, Lactobacillus animalis, Lactobacillus amylovorus and Pediococcus acidilactici.
  • the pathogens include but are not limited to E. coli 0157:H7, Staphylococcus aureus, Listeria monocytogenes, Campylobacter jejuni, Clostridium botulinum, Clostridium sporogenes, and Salmonella typhimurium.
  • the at least one lactic acid producing microorganism is at least one strain selected from the group consisting of NP 35, LA45, NP 51, L411, NP 3 and NP 7.
  • the strain may be selected from the group consisting of M35, L411, D3 and L7.
  • the composition contains the following three lactic acid producing bacterial strains, NP 35, NP 51, and NP 3.
  • the ratio of NP 35, NP 51, and NP 3 as measured by colony forming unit (CFU) may be about 1 :1 : 1.
  • the CFU ratio between NP 35, NP 51, and NP 3 may be about 1 :1 :2.
  • the CFU ratio between NP 35 , NP 51 , and NP 3 may be about 2 : 2 : 1. It is to be understood that variation of CFU is common for live cultures. Thus, variations of CFU by up to about 50% is still considered within the scope of the disclosed ratio. For instance, a CFU ratio of about 1.2: 1 :0.8 is considered within the scope of the ratio of about 1 :1 :1.
  • the at least one lactic acid producing microorganism may be caused to be in contact with the plant material before, during, or after harvest of the plant material.
  • the lactic acid producing microorganism may be applied to the plant material before harvest when the plant material is still growing, and the lactic acid producing microorganism may be left on the plant material during and after harvest so that the LAB may exert their effect not only before harvest, but also during and after harvest of the plant material.
  • the composition may be in the form of a liquid, a suspension, a solution, a powder and may applied to the plant materials by spraying, sprinkling, or any other methods for distribution of liquid or powders to objects having a large surface area.
  • the lactic acid producing microorganism may be applied to the plant material at planting, or at any time between planting and harvest.
  • the lactic acid producing microorganism may be applied at least once at the time of planting, or at a time 1 week, 2 weeks, 3 weeks, or 4 weeks post planting of the plant.
  • the lactic acid producing microorganism may be applied to the plant material at least once at a time 1 week, 2 weeks, 3 weeks, or 4 weeks prior to harvest of the plant.
  • the composition is electrostatically sprayed onto the plant materials when applied on pre-harvest plant materials.
  • the composition is in a liquid or suspension form and is to be applied to pre-harvest plant materials, wherein the concentration of the lactic acid producing bacterium in the composition is between 5 x 10 6 and 5 x 10 12 CFU per ml, between 5 x 10 7 and 5 x 10 11 CFU per ml, between 5 x 10 8 and 5 x 10 11 CFU per ml, between 5 x 10 9 and 5 x 10 11 CFU per ml, or more preferably, between 1 x 10 10 and 1 x 10 11 CFU per ml of the composition.
  • the lactic acid producing microorganism may be applied to the plant material during or after harvest.
  • the plant materials may be rinsed with, or immersed into a composition containing the lactic acid producing
  • the composition is in a liquid or suspension form and is to be applied to post-harvest plant materials, wherein the concentration of the lactic acid producing bacterium in the composition is between 5 x 10 6 and 5 x 10 11 CFU per ml, between 5 x 10 6 and 5 x 10 10 CFU per ml, between 5 x 10 6 and 5 x 10 9 CFU per ml, or more preferably, about 2 x 10 CFU per ml of the composition.
  • the concentration of the lactic acid producing bacterium in the composition may be defined based upon the weight of the plant material to be applied to.
  • the composition preferably contains between 5 x 10 6 and 5 x 10 11 CFU, between 5 x 10 6 and 5 x 10 10 CFU, between 5 x 10 6 and 5 x 10 9 CFU, between 5 x 10 7 and 5 x 10 8 CFU, or more preferably, about 2 10 CFU per 10 grams of the plant material.
  • the effective amount of the composition may be the amount of the composition that is effective in reducing the total number of the at least one pathogen to below 10 3 CFU, 10 2 CFU, 10 1 CFU, or even more preferably, to 0 CFU per gram of the plant material after the composition is caused to be in contact with the plant material for 30 minutes or longer.
  • the lactic acid bacteria may be caused to be in contact with the plant material after the plant material has been harvested.
  • the lactic acid bacteria may be incubated with the plant material at a temperature of between 1-30 °C for at least 5 minutes, or more preferably at least 30 minutes.
  • the contacting step may take place at a temperature of between 2-10 °C for at least 30 minutes.
  • the composition may contain the lactic acid bacteria at a concentration effective for reducing by at least 2, or more preferably at least 3-4 the log 10 CFU of the at least one pathogen per gram of the plant material.
  • the contacting step may occur at a temperature of between 18-30 °C for at least 30 minutes, and more preferably, at a temperature of about 25 °C for at least 30 minutes, lh, 2h, 4h, or more preferably 8 hours, wherein the composition contains a concentration of the lactic acid bacteria effective for reducing by at least 2, or more preferably at least 3-4 the log 10 CFU of the at least one pathogen per gram of the plant material.
  • the treatment of the plant materials by LAB may occur under regular air or under controlled atmosphere. Under certain circumstances, it may be desirable to modify the atmospheric condition such that the controlled atmosphere comprises about 80% oxygen and about 20% carbon dioxide. Alternatively, the controlled atmosphere may comprise about 80% nitrogen and about 20% carbon dioxide. It is preferred that the treatment takes place under regular air.
  • Plant materials that have been harvested may be rinsed or washed with a second composition containing chlorine to help reduce the number of pathogens in the plant materials.
  • the second composition is preferably in liquid or solution form, and preferably, containing chlorine at a concentration of from about 50 ppm to about 400 ppm, more preferably about 200 ppm.
  • the chlorine is preferably sodium hypochlorite.
  • the treatment step (a) by the lactic acid bacteria and the treatment step (b) by chlorine may occur simultaneously or in order, with step (a) preceding step (b) or vice versa.
  • Fig. 1 shows the concentration of lactic acid bacteria in Lubbock municipal tap water, well water and autoclaved softened water at time points 0, 6, 12, 24, 48 hours.
  • Fig. 2 shows the concentration of lactic acid bacteria in Lubbock municipal tap water, well water and autoclaved softened water averaged over the forty-eight hours.
  • Fig. 3 shows the survivability of lactic acid bacteria within the composite sample at harvest when lactic acid bacteria at 10 10 CFU/ml concentration was watered once onto spinach plants during the first four weeks of the growing cycle.
  • Fig. 4 shows the survivability of lactic acid bacteria within the entire plant sample at harvest when lactic acid bacteria at 10 10 CFU/ml concentration was watered once onto spinach plants during the first four weeks of the growing cycle.
  • Fig. 5 shows the survivability of lactic acid bacteria within the leaf sample at harvest when lactic acid bacteria at 10 10 CFU/ml concentration was watered once onto spinach plants during the first four weeks of the growing cycle.
  • Fig. 6 shows the survivability of lactic acid bacteria within the soil sample at harvest when lactic acid bacteria at 10 10 CFU/ml concentration was watered once onto spinach plants during the first four weeks of the growing cycle.
  • Fig. 7 shows the survivability of lactic acid bacteria within the composite sample at harvest when lactic acid bacteria at 10 10 CFU/ml concentration was electrostatically sprayed once onto spinach plants during the first four weeks of the growing cycle.
  • Fig. 8 shows the survivability of lactic acid bacteria within the entire plant sample at harvest when lactic acid bacteria at 10 10 CFU/ml concentration was electrostatically sprayed once onto spinach plants during the first four weeks of the growing cycle.
  • Fig. 9 shows the survivability of lactic acid bacteria within the leaf sample at harvest when lactic acid bacteria at 10 10 CFU/ml concentration was electrostatically sprayed once onto spinach plants during the first four weeks of the growing cycle.
  • Fig. 10 Survivability of lactic acid bacteria within the soil sample at harvest when lactic acid bacteria at 10 10 CFU/ml concentration was electrostatically sprayed once onto spinach plants during the first four weeks of the growing cycle.
  • Fig. 11 shows the survivability of lactic acid bacteria within the composite sample at harvest when lactic acid bacteria at 10 11 CFU/ml concentration was electrostatically sprayed once onto spinach plants during the first four weeks of the growing cycle.
  • Fig. 12 shows the survivability of lactic acid bacteria within the entire plant sample at harvest when lactic acid bacteria at 10 11 CFU/ml concentration was electrostatically sprayed once onto spinach plants during the first four weeks of the growing cycle.
  • Fig. 13 shows the survivability of lactic acid bacteria within the leaf sample at harvest when lactic acid bacteria at 10 11 CFU/ml concentration was electrostatically sprayed once onto spinach plants during the first four weeks of the growing cycle.
  • Fig. 14 shows the survivability of lactic acid bacteria within the soil sample at harvest when lactic acid bacteria at 10 11 CFU/ml concentration was electrostatically sprayed once onto spinach plants during the first four weeks of the growing cycle.
  • Fig. 15 shows survival of Escherichia coli 0157:H7 at harvest on leaves, stem, roots and soil when the LAB 3 -strain combination was applied at specific time periods during the spinach growth cycle. Different superscripts (abc) indicate significant differences between application weeks of LAB when application of E. coli 0157:H7 is held constant (P ⁇ 0.05) . Standard Error - 0.2851.
  • Fig. 19 shows the survival of Escherichia coli 0157:H7 at harvest on leaves when the LAB 3 -strain combination is applied at specific time periods during the spinach growth cycle.
  • Fig. 20 shows the survival of Escherichia coli 0157:H7 at harvest on leaves when the LAB 3-strain combination is applied at specific time periods during the spinach growth cycle.
  • Fig. 21 shows the survival of Lactic acid bacteria at harvest on leaves when applied electrostatically with the LAB 3-strain combination at specific time periods during the growth cycle of spinach.
  • Fig. 22 shows the survival of Lactic acid bacteria at harvest on leaves when applied electrostatically with the LAB 3-strain combination at specific time periods during the growth cycle of spinach.
  • Fig. 23 shows the survival of Escherichia coli 0157:H7 at harvest in soil when the LAB 3 -strain combination is applied at specific time periods during the spinach growth cycle
  • Fig. 24 shows the survival of Escherichia coli 0157:H7 at harvest in soil when the LAB 3 -strain combination is applied at specific time periods during the spinach growth cycle.
  • Fig. 25 shows the survival of Lactic acid bacteria at harvest in soil when applied electrostatically with the LAB 3 -strain combination at specific time periods during the growth cycle of spinach.
  • Fig. 26 shows the survival of Lactic Acid Bacteria at harvest in soil when applied electrostatically with the LAB 3 -strain combination at specific time periods during the growth cycle of spinach.
  • Fig. 27 shows the survival of Escherichia coli 0157:H7 at harvest on the entire when the LAB 3 -strain combination is applied at specific time periods during the spinach growth cycle.
  • Fig. 28 shows the survival of Escherichia coli 0157:H7 at harvest on the entire plant when the LAB 3 -strain combination is applied at specific time periods during the spinach growth cycle.
  • Fig. 29 shows the survival of Lactic Acid Bacteria at harvest on the entire plant when applied electrostatically with the LAB 3 -strain combination at specific time periods during the growth cycle of spinach.
  • Fig. 30 shows the survival of Lactic Acid Bacteria at harvest on the entire plant when applied electrostatically with the LAB 3 -strain combination at specific time periods during the growth cycle of spinach.
  • the present disclosure provides methods of contacting a plant material with a composition comprising one or more species of lactic acid producing microorganism, wherein the method affects the content of a pathogen on the plant material.
  • Plant materials may be contacted with one or more microorganisms to inhibit or prevent the growth of potentially harmful pathogens. This inhibition may reduce or eliminate illnesses resulting from ingestion of the plant materials. Microorganisms that produce lactic acid are particularly attractive for the inhibition of pathogens in plant materials. Microorganisms may be applied to plant materials during growth and fertilization, during harvesting, during processing, during packaging, during storage on shelf or during any combination of such steps. Synergistic effects may be achieved with the administration of multiple strains of microorganisms, or with the administration of one or more
  • microorganisms in combination with certain chemicals in combination with certain chemicals.
  • synergistic effects may be observed, for example, by multiple or repetitive contacts (a chain of contacts) with the subject anti-pathogen microorganisms prior to human consumption of the plant material.
  • Microorganisms disclosed herein may act in various ways, such as, for example, from acting as or producing bacteriocins to competing with one or more pathogens by using more nutrients and attachment spaces than a pathogen, thus preventing the pathogen from becoming established on plant materials.
  • Advantages of natural competition may be contrasted with less advantageous techniques conventionally known for reducing pathogenic growth such as using aseptic growth techniques.
  • Lactobacillus acidophilus including without limitation, strain 381-IL-28 (also known as and referred to as LA51, NP 41 or NPC747), one or more microorganisms out-grow and out-populate E. coli 0157:H7, thereby acting as an inhibitor to that pathogen.
  • acidophilus are, while not being limited by any mode of action, understood to at least partly utilize the same limited supply of in vitro nutrients such as sugar and also compete for space on the plant material.
  • a rapid-proliferation inhibitor such as Lactobacillus acidophilus
  • a mode of action against E. coli 0157:H7 is to overwhelm it by using the available food and suitable attachment spaces.
  • a method of contacting the plant material with a composition may mean applying a composition directly or indirectly to the plant material.
  • a composition may be directly applied as a spray, a rinse, or a powder, or any combination thereof.
  • a spray refers to a mist of liquid particles that contain a composition of the present disclosure.
  • a spray may be applied to a plant material while a plant material is being grown.
  • a spray may be applied to a plant material while a plant material is being fertilized.
  • a spray may be applied to a plant material while a plant material is being harvested.
  • a spray may be applied to a plant material after a plant material has been harvested.
  • a spray may be applied to a plant material while a plant material is being processed.
  • a spray may be applied to a plant material while a plant material is being packaged.
  • a spray may be applied to a plant material while a plant material is being stored.
  • a spray may be applied directly to the plant material using items including, but not limited to, a spray can, a spray bottle, a spray gun.
  • a spray can dispenses a composition of the present invention using a liquid that turns into a gas at room temperature and pressure such as propane/isobutane blends or FREONTM, or pressured gasses such as nitrous oxide or ordinary air.
  • a spray bottle is a bottle that can be used to squirt, mist or spray fluids. Spray bottles typically use a positive displacement pump that acts directly on the fluid. The pump draws liquid up a siphon tube from the bottom of the bottle, and the liquid is forced out a nozzle.
  • the nozzle may or may not be adjustable, so as to select between squirting a stream, a mist, or a spray.
  • a nozzle used to apply a composition of the present invention refers to a projecting spout from which a liquid is discharged.
  • a nozzle may be plastic or metal.
  • a spray gun refers to a tool using compressed air from a nozzle to spray a liquid in very small droplets in a controlled pattern. When the composition is to be sprayed onto a field of plant materials, electrostatic spray is the preferred method.
  • lactic acid producing bacteria or microorganisms
  • lactic acid bacteria or microorganisms
  • CFU refers to the colony forming unit of the LAB.
  • the concentration of the lactic acid producing microorganisms in the composition of the present disclosure may be, for example, between l .OxlO 6 CFU/mL and l .OxlO 9 CFU/mL. More preferably, the concentration may be about 2.0x10 CFU/mL. In another aspect, the concentration of the composition of the present invention may be, for example, a
  • a composition of the present invention may be applied directly to a plant material as a rinse.
  • a rinse is a liquid containing a composition of the present invention.
  • Such a rinse may be poured over a plant material.
  • a plant material may also be immersed or submerged in the rinse, then removed and allowed to dry.
  • a rinse may be applied one or more times to a plant material.
  • a rinse comprising a composition of the present invention may be in any concentration, or specifically a concentration described herein.
  • a rinse may be applied to a plant material while a plant material is being grown.
  • a rinse may be applied to a plant material while a plant material is being fertilized.
  • a rinse may be applied to a plant material while a plant material is being harvested.
  • a rinse may be applied to a plant material after a plant material has been harvested.
  • a rinse may be applied to a plant material while a plant material is being processed. In another aspect, a rinse may be applied to a plant material while a plant material is being packaged. In another aspect, a rinse may be applied to a plant material while a plant material is being stored.
  • a composition may be applied to a plant material and may cover 50% of the surface area of a plant material. In another aspect, a composition may cover 60%, 70%, 80%, 90%, 95%, 98%, 99% or 100% of the surface area of a plant material.
  • a composition of the present invention may be applied directly to a plant material as a powder.
  • a powder is a dry or nearly dry bulk solid composed of a large number of very fine particles that may flow freely when shaken or tilted.
  • a dry or nearly dry powder composition of the present invention preferably contains a low percentage of water, such as, for example, in various aspects, less than 5%, less than 2.5%, or less than 1% by weight.
  • a powder may be contained in ajar or a canister and may be applied to a plant material by sprinkling or shaking.
  • a powder may be applied to a plant material by an apparatus attached to farming equipment such as a truck, a tractor, or a harvester.
  • a powder may be applied to a plant material while a plant material is being grown.
  • a powder may be applied to a plant material while a plant material is being fertilized.
  • a powder may be applied to a plant material while a plant material is being harvested.
  • a powder may be applied to a plant material after a plant material has been harvested.
  • a powder may be applied to a plant material while a plant material is being processed.
  • a powder may be applied to a plant material while a plant material is being packaged.
  • a powder may be applied to a plant material while a plant material is being stored.
  • a composition can be applied indirectly to the plant material.
  • a plant material having a composition already applied may be touching a second plant material so that a composition rubs off on a second plant material.
  • a composition may be applied using an applicator.
  • an applicator may include, but is not limited to, a syringe, a sponge, a paper towel, or a cloth, or any combination thereof.
  • a contacting step may occur while a plant material is being grown, while a plant material is being fertilized, while a plant material is being harvested, after a plant material has been harvested, while a plant material is being processed, while a plant material is being packaged, or while a plant material is being stored in warehouse or on the shelf of a store.
  • a composition may be applied to a plant material, for example, once a day, twice a day, once every two days, once every three days, once every seven days, once every 14 days, once every month, once during each growing season, or one or more times while a plant material is being grown, while a plant material is being fertilized, while a plant material is being harvested, after a plant material has been harvested, while a plant material is being processed, while a plant material is being packaged, or while a plant material is being stored.
  • a composition as used herein may be a liquid, a heterogeneous mixture, a homogeneous mixture, a powder, or a solid dissolved in a solvent.
  • liquid means a substance in the fluid state of matter having no fixed shape but a fixed volume. Liquids of the present invention are preferably liquid at room temperature and pressure.
  • the term "powder” refers to a composition that is a dry or nearly dry bulk solid composed of a large number of very fine particles that may flow freely when shaken or tilted.
  • a dry or nearly dry powder composition of the present invention preferably contains a low percentage of water, such as less than 5%, less than 2.5%, or less than 1% by weight.
  • a composition may be a solution.
  • a solute is dissolved in a second substance known as a solvent.
  • a composition of the present invention may be a suspension.
  • a suspension is a heterogeneous fluid containing solid particles that are sufficiently large for sedimentation. Particles in a suspension are visible under a microscope and will settle over time if left undisturbed.
  • a composition can be an emulsion.
  • emulsion means a mixture of two immiscible liquids.
  • a composition of the present invention may be a colloidal dispersion.
  • a colloidal dispersion is a type of chemical mixture where one substance is dispersed evenly throughout another. Particles of the dispersed substance are only suspended in the mixture, unlike a solution, where they are completely dissolved within. This occurs because the particles in a colloidal dispersion are larger than in a solution - small enough to be dispersed evenly and maintain a homogenous appearance, but large enough to scatter light and not dissolve. Colloidal dispersions are an intermediate between
  • the method of the present invention may also comprise applying a composition comprising chlorine to a plant material.
  • the chlorine present in a composition of the present invention may be present as sodium hypochlorite.
  • chlorine is present at a concentration of about 50 ppm to about 400 ppm.
  • chlorine is present at a concentration of about 100 ppm to about 300 ppm.
  • chlorine is present at a concentration of about 150 ppm to about 250 ppm.
  • chlorine is present at a concentration of about 200 ppm.
  • a chlorine composition is applied to a plant material before a lactic acid producing microorganism composition.
  • a lactic acid producing microorganism composition may be applied to the plant material before a chlorine composition.
  • the lactic acid producing microorganisms of the present invention include any microorganism capable of producing lactic acid.
  • the lactic acid producing microorganism is selected from the group consisting of: Bacillus subtilis, Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium bifudum, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium thermophilum, Lactobacillus acidophilus,
  • Lactobacillus agilis Lactobacillus alactosus, Lactobacillus alimentarius, Lactobacillus amylophilus, Lactobacillus amylovorans, Lactobacillus amylovorus, Lactobacillus animalis, Lactobacillus batatas, Lactobacillus bavaricus, Lactobacillus bifermentans, Lactobacillus bifidus, Lactobacillus brevis, Lactobacillus buchnerii, Lactobacillus bulgaricus,
  • Lactobacillus catenaforme Lactobacillus casei, Lactobacillus cellobiosus, Lactobacillus collinoides, Lactobacillus confusus, Lactobacillus coprophilus, Lactobacillus coryniformis, Lactobacillus corynoides, Lactobacillus crispatus, Lactobacillus curvatus, Lactobacillus delbrueckii, Lactobacillus desidiosus, Lactobacillus divergens, Lactobacillus enterii, Lactobacillus farciminis, Lactobacillus fermentum, Lactobacillus frigidus, Lactobacillus fructivorans, Lactobacillus fructosus, Lactobacillus gasseri, Lactobacillus halotolerans, Lactobacillus helveticus, Lactobacillus heterohiochii, Lactobacillus hilgardii, Lactobacillus hor
  • Lactobacillus reuteri Lactobacillus rhamnosus, Lactobacillus rogosae, Lactobacillus tolerans, Lactobacillus torquens, Lactobacillus ruminis, Lactobacillus sake, Lactobacillus salivarius, Lactobacillus sanfrancisco, Lactobacillus sharpeae, Lactobacillus trichodes, Lactobacillus vaccinostercus, Lactobacillus viridescens, Lactobacillus vitulinus,
  • Lactobacillus xylosus Lactobacillus yamanashiensis, Lactobacillus zeae, Pediococcus acidlactici, Pediococcus pentosaceus, Streptococcus cremoris, Streptococcus discetylactis, Streptococcus faecium, Streptococcus intermedius, Streptococcus lactis, Streptococcus thermophilus, and combinations thereof.
  • microorganism is selected from the group consisting of Lactobacillus acidophilus,
  • the lactic acid producing microorganism is Lactobacillus acidophilus.
  • the lactic acid producing microorganism strains include the M35, LA45, LA51, L411, D3 and L7 strains.
  • LA51 may be referred to as Lactobacillus acidophilus/ animalis because when strain LA51 was first isolated, it was identified as a Lactobacillus acidophilus by using an identification method based on positive or negative reactions to an array of growth substrates and other compounds (e.g., API 50-CHL or Biolog test).
  • strain LA51 has recently been identified as belonging to the species Lactobacillus animalis (unpublished results).
  • Lactobacillus strains C28, M35 (NP 35), LA45, and LA51 (NP 51) strains were deposited with the American Type Culture Collection (ATCC, Manassas, VA 201 10-2209) on May 25, 2005 and have the Deposit numbers of PTA-6748, PTA-6751, PTA-6749, and PTA-6750, respectively.
  • Pediococcus strain D3 was deposited with the American Type Culture Collection (ATCC, Manassas, VA 20110-2209) on March 8, 2006 and has the Deposit number of PTA-7426.
  • the various aspects of the present invention include application of one or more species of lactic acid producing microorganisms to a plant material.
  • Microorganisms can be different microorganisms, different strains, or a combination of any number of different microorganisms and different strains. For example, one, two, three, four, five, six, or more different microorganisms can be applied. In another aspect, one, two, three, four, five, six, or more different strains of the same microorganism.
  • Various microorganisms can be added sequentially or concurrently as a "cocktail.” Application of multiple different microorganisms, different strains, or a combination of both can lead to synergistic effects. Such effects may include desirable effects such as quicker or more effective killing of pathogenic bacteria on a plant material, a greater reduction in the number of pathogenic bacteria on a plant material, or prolonged or sustained reduction in growth of pathogenic bacteria.
  • one or more can mean and includes one or more, two or more, three or more, four or more, five or more, six or more, seven or more, eight or more, nine or more, or ten or more.
  • a pathogen includes reference to a mixture of two or more pathogens
  • reference to “a lactic acid producing bacterium” includes reference to bacterial cells that are lactic acid producing bacteria.
  • pathogen refers to a biological agent that causes disease or illness to its host.
  • a pathogen may be a bacterium, a virus, or a fungus.
  • a pathogen is a bacterium.
  • a bacterium is an enteropathogenic bacterium, or enteropathogen.
  • the pathogen can be and includes an E.
  • the pathogen can be and includes E.
  • the pathogen can be E. coli 0157:H7.
  • pathogen content refers to the number of pathogens in a plant material.
  • pathogen content refers to the number of pathogens in a sample of a plant material.
  • pathogen content refers to the number of pathogens in a sub-sample of a plant material.
  • in and on as used herein, for example, in the phrase "in a plant material,” means one subject, such as a pathogen, is located inside, on the surface of, or anywhere within the physical boundary of another subject, such a plant material.
  • the pathogen content of a plant material after a contacting step is preferably less than the pathogen content of a plant material before a contacting step.
  • “less than” can mean a fewer number of pathogens on a plant material.
  • “less than” can mean a fewer number of pathogen species on a plant material.
  • “less than” can mean a fewer number of viable pathogens on a plant material.
  • the affecting of the of pathogen content results in a decrease in the number of pathogens on a plant material or results in a fewer number of pathogens being present.
  • a decrease is defined as a lower number of pathogens than were on the plant material before treatment of the plant material with the methods of the present invention.
  • the lower number of pathogens is a lower number of viable pathogens or pathogens capable of replicating.
  • a decrease can be and includes at least about 5%, at least about 10%, at least about 20%, at least about 30%), at least about 40%>, at least about 50%>, at least about 60%, at least about 70%, at least about 80%, at least about 90%, at least about 95%, at least about 99%, at least about 99.9%, at least about 99.99%), or ideally about 100%.
  • pathogen growth is defined as the division of one pathogen cell into two daughter cells.
  • inhibition results in stopping the growth of pathogens on a plant material so that the total number of pathogens on a plant material remains the same.
  • inhibition results in slowing the growth of pathogens on a plant material. Slowing of pathogen growth can occur during the exponential phase of growth and results in a lower number of cell divisions per unit time as compared to a plant material not treated with the methods of the present invention.
  • inhibition of pathogen growth occurs immediately. In another aspect, inhibition of pathogen growth occurs one minute after, 30 minutes after, 45 minutes after, one hour after, two hours after, four hours after, six hours after, twelve hours after, eighteen hours after, or one day after a composition of the present invention is applied to a plant material.
  • inhibition of pathogen growth lasts for or provides protection for greater than one or more days, two or more days, three or more days, four or more days, five or more days, one week, two weeks, three weeks, or one month after a composition of the present invention is applied to a plant material.
  • inhibition of pathogen growth lasts from one to seven days, from seven to 14 days, from 14 to 21 days, or from 21 to 30 days.
  • inhibition of pathogen growth lasts until a plant material is consumed or discarded.
  • affecting the pathogen content results in slower growth of pathogens on a plant material as compared to the growth of pathogens on a plant material not treated by the methods of the present invention.
  • Slowing of pathogen growth can occur during the exponential phase of growth and results in a lower number of cell divisions per unit time as compared to a plant material not treated with the methods of the present invention.
  • the pathogen content of a plant material can be measured.
  • Such measurement includes and can be a physical measurement, a chemical measurement, a measurement of chemical activity, or a measurement of turbidity.
  • a physical measurement of pathogen content can be measurement of the dry weight, wet weight, volume or number of pathogen cells after centrifugation.
  • a chemical measurement of pathogen content can be a measure of some chemical component of the pathogen cells such as total nitrogen, total protein, or total DNA content.
  • a measurement of chemical activity can be a measure of rate of 0 2 production or consumption, C0 2 production or consumption, or production or consumption of any number of cellular byproducts as would be well-known to a person of ordinary skill in the art.
  • a measure of turbidity employs a variety of instruments to determine the amount of light scattered by a suspension of cells. Particulate objects such as bacteria scatter light in proportion to their numbers.
  • the turbidity or optical density of a suspension of cells is directly related to cell mass or cell number, after construction and calibration of a standard curve. Viability of the pathogen can also be measured. In one aspect, viability can be measured by a physical measurement, a chemical measurement, a measurement of chemical activity, or a measurement of turbidity.
  • a reduction in pathogen content or concentration on the plant material is achieved relative to control samples.
  • a reduction can be measured in any manner commonly used in the art.
  • pathogen concentrations are measured in colony forming units (CFU) obtained from a fixed quantity of plant material.
  • CFU colony forming units
  • the reduction in the number of CFU can be at least about 5%, at least about 10%, at least about 20%, at least about 30%, at least about 40%, at least about 50%, at least about 60%, at least about 70%, at least about 80%, at least about 90%, at least about 95%, at least about 99%, at least about 99.9%, at least about 99.99%, or ideally about 100%.
  • the reduction can also be ranges between any two of these values.
  • the reduction can be measured in "log cycles.”
  • Each log reduction also referred to as log CFU or logio CFU when referring to the reduction in CFU of a pathogen
  • concentration is equal to a ten-fold reduction (e.g. a one log reduction is a ten-fold reduction; a two log reduction is a 100-fold reduction, etc.).
  • the log cycle reduction can be at least about 0.5, at least about 1, at least about 1.5, at least about 2, at least about 2.5, at least about 3, at least about 3.5, at least about 4, and ranges between any two of these values. Log cycle reductions can be easily converted to percent reduction.
  • a 1 log cycle reduction is equal to 90%, a 2 log cycle reduction is equal to 99%, a 3 log cycle reduction is equal to 99.9%, and so on.
  • Viability of the pathogen can also be measured. In one aspect, viability can be measured by a physical measurement, a chemical measurement, a measurement of chemical activity, or a
  • viability is measured by quantifying colony forming units (CFU) obtained from a fixed quantity of plant material.
  • CFU colony forming units
  • An amount of lactic acid producing microorganism administered to a plant material may generally be any amount sufficient to achieve the desired reduction in amount of pathogen. For example, amounts of about 10 4 CFU/gram plant material, about 5xl0 4 CFU/gram plant material, about 10 5 CFU/gram plant material, about 5xl0 5 CFU/gram plant material, about 10 6 CFU/gram plant material, about 5x10 6 CFU/gram plant material,
  • CFU/gram plant material about 5xl0 8 CFU/gram plant material, about 10 9 CFU/gram plant material, about 5x10 9 CFU/gram plant material, about 10 10 CFU/gram plant material, or ranges between any two of these values can be used.
  • a composition may be applied to a plant material while a plant material is being fertilized.
  • a composition may be applied to a plant material before a plant material is fertilized.
  • a composition may be applied to a plant material after a plant material is fertilized.
  • a composition may be mixed with fertilizer and applied to a plant material while a plant material is being fertilized.
  • An application can be performed in generally any known method, including those as described herein. Methods can include spraying a liquid composition, spraying, sprinkling or shaking a dried composition, and rinsing a plant material with a liquid composition.
  • a concentration of the microorganisms in a liquid or dry composition can generally be any suitable concentration, including those as described herein.
  • a concentration is preferably sufficient to achieve a desired reduction in number of pathogens on the plant material.
  • a reduction can be measured relative to the pathogen level prior to administration of the microorganisms.
  • a reduction can also be measured by counting the absolute number of colonies formed by a culture of the plant material.
  • a reduction can be measured relative to a similar plant material that was not treated with the microorganisms.
  • the concentration of microorganisms can be adjusted depending on the volume of composition applied.
  • a composition can be applied to a plant material while a plant material is being harvested.
  • An application can be performed by generally any known method, preferably described herein. Methods can include spraying a liquid composition, spraying, sprinkling or shaking a dried composition, and rinsing a plant material with a liquid composition.
  • a composition can be applied to a plant material after the plant material has been harvested.
  • Application can be performed by generally any known method as described herein. Methods can include spraying a liquid composition, spraying, sprinkling or shaking a dried composition, and rinsing a plant material with a liquid composition.
  • a composition can be applied to a plant material while a plant material is being processed after harvesting.
  • Processing of a plant material can include cleaning, sorting, washing, rinsing, grinding, or shelling.
  • the application of the microorganisms can be performed by generally any known method, particularly those described herein. Methods can include spraying a liquid composition, spraying, sprinkling or shaking a dried composition, and rinsing plant material with a liquid composition.
  • a composition can be applied to a plant material while a plant material is being packaged.
  • Application can be performed in generally any known method, particularly those described herein. Methods can include spraying a liquid composition, spraying, sprinkling or shaking a dried composition, and rinsing a plant material with a liquid composition.
  • Another aspect of the invention includes a method of applying a composition comprising at least one species of lactic acid producing microorganism to a plant material, wherein such an application affects the content of a pathogen on a plant material, and wherein application is performed with farming equipment such as a truck, a tractor, an irrigation equipment, or a harvester.
  • a truck for use in applying the composition of the present invention can be, for example, a pick-up truck or any type of truck useful in agricultural applications.
  • a tractor as used herein, is a farm vehicle used for agricultural applications including, but not limited to, pulling or pushing agricultural machinery or trailers, for plowing, tilling, disking, harrowing, planting, and similar tasks.
  • a harvester for use in applying the composition of the present invention can be, for example, any machine used to harvest plant materials.
  • the harvester can be, for example, a thresher, a reaper or a combine.
  • the composition is applied using an apparatus mounted to farming equipment such as a truck, a tractor or a harvester.
  • an apparatus may be a spray gun, a spray can, a spray bottle, a spray nozzle, or a hose attached to a spray nozzle.
  • the composition of the present invention is contained within a reservoir and is forced through a hose attached to a spray nozzle.
  • a plant material of the present invention may be any material produced by a plant or any part of a plant.
  • a plant material may be a fruit or a seed.
  • the term "fruit” means the ripened ovary and surrounding tissues of a flowering plant.
  • a fruit can be a berry, a fleshy fruit, a melon or a citrus fruit.
  • Fruits encompassed by the present invention include berries such as blueberries, raspberries, blackberries, strawberries, boysenberries, gooseberries, and cranberries.
  • a fruit is a fleshy fruit such as an apple, a peach, an apricot, a pear, a plum, a grape, a cherry, a nectarine, a kiwi, a fig, and a pineapple.
  • a fruit is a melon such as a watermelon or a muskmelon.
  • a watermelon of the present invention includes and can be a Carolina Cross melon, a Yellow Crimson watermelon, an Orangeglo watermelon, a Moon and Stars watermelon, a Cream of Saskatchewan
  • a muskmelon of the present invention can be a cantaloupe, a honeydew, a Bailan melon, a Galia melon, a Hami melon, a Montreal melon, a Sugar melon, or a casaba.
  • the fruit is a citrus fruit such as an orange, a grapefruit, a lemon, a lime, a Clementine, a pummelo, a tangelo or a tangerine.
  • a plant material of the present invention may be a vegetable.
  • the term "vegetable” means any edible part of a plant.
  • a vegetable is a leafy vegetable such as spinach, lettuce, kale, mustard greens, collards, chard, escarole, turnip greens, endive or watercress.
  • a leafy vegetable is lettuce.
  • the lettuce can be Butterhead lettuce, Crisphead lettuce, Romaine lettuce, or Leaf lettuce.
  • the Butterhead lettuce includes and can be Boston lettuce, Bibb lettuce, Buttercrunch lettuce, Ermosa lettuce, Esmerelda lettuce, Nancy lettuce, Tarda lettuce, Tom lettuce or Thumb lettuce.
  • a Crisphead lettuce includes and can be Great Lakes lettuce, Ithaca lettuce, Onondaga lettuce, Mesa 659 lettuce, Raleigh lettuce, Iceberg lettuce, Imperial lettuce, Vanguard lettuce, Western lettuce or South Bay lettuce.
  • a Romaine lettuce includes and can be Cos lettuce, Green Towers lettuce, or Valmaine lettuce.
  • a Leaf lettuce includes and can be Black Seeded Simpson lettuce, Grand Rapids lettuce, Lollo Rosso lettuce, New Red Fire lettuce, Green Ice lettuce, Red Sails lettuce, Oak Leaf lettuce, Prizehead lettuce, Ruby lettuce, Sierra lettuce, Slobolt lettuce, Tierra lettuce, Salad Bowl lettuce or Waldmann's Green lettuce.
  • a leafy vegetable is spinach.
  • spinach can be savoy spinach, semi-savoy spinach, flat- leaf spinach, or baby spinach.
  • spinach can be savoy spinach.
  • Savoy spinach has dark green, crinkly and curly leaves and is the type sold in fresh bunches in most supermarkets.
  • spinach can be semi-savoy spinach.
  • Semi-savoy spinach is a hybrid of savoy spinach and flat-leaf spinach, and has slightly crinkled leaves. It has the same texture as savoy, but it is not as difficult to clean. It is grown for both fresh market and processing.
  • spinach can be flat-leaf spinach.
  • Flat-leaf spinach has broad smooth leaves that are easier to clean than savoy. This type is often grown for canned and frozen spinach, as well as soups, baby foods, and processed foods.
  • the spinach can be baby spinach.
  • Baby spinach is a variety of spinach with flat, spade-shaped leaves that are soft and tender in texture. While mature bunched spinach generally requires blanching to mellow its bitter taste, baby spinach is clean and mild in flavor and the leaves and stems can be eaten raw.
  • a plant material can be a root vegetable.
  • a root vegetable is a plant root used as a vegetable. Root vegetables suitable for use in the present invention include beets, carrots, turnips, radishes, potatoes, sweet potatoes, yams and parsnips.
  • a plant material can be a cruciferous vegetable. Edible plants in the family Brassicaceae (also called Cruciferae) are termed cruciferous vegetables.
  • Cruciferous vegetables suitable for use in the present invention include broccoli, cauliflower, Brussels sprouts, cabbage, kale, collard greens, kohlrabi, bok choy, broccoli rabe, rutabaga, mustard seed, and horseradish.
  • a plant material can be a squash or a gourd.
  • Squash and gourds suitable for use in the present invention include cucumbers, calabash, spaghetti squash, acorn squash, butternut squash, autumn cup squash, ambercup squash, Australian blue squash, banana squash, buttercup squash, calabaza, carnival squash, kabocha squash, zucchini, and pumpkins.
  • a plant material can be an edible stem vegetable.
  • an edible stem vegetable can be and includes celery or asparagus.
  • a plant material can be an allium vegetable.
  • Allium vegetables suitable for use in the present invention include and can be onions, garlic, and shallots.
  • a plant material can be grown from a monocot.
  • Plant materials grown from a monocot include and can be corn, maize, wheat, rice, sorghum, oats, barley, rye, onion, garlic and asparagus.
  • a plant material can be grown from a dicot.
  • Plant materials grown from a dicot include and can be broccoli, cauliflower, turnips, cabbage, beans, peas, peanuts, soybeans, carrots, celery, parsley, apples, peaches, pears, plums, potatoes, beets, tomatoes, artichokes, mushrooms, avocadoes and peppers.
  • a plant material can be a legume.
  • Legumes suitable for use in the present invention include and can be peas, lentils, beans and peanuts.
  • the bean can be a soy bean, a mung bean, a broad bean, a green bean, an adzuki bean, a kidney bean, a lima bean, a black bean, a garbanzo bean, a navy bean, a pinto bean or an anasazi bean.
  • a plant material can be a nut.
  • the term "nut” is a general term for the large, dry, oily seeds or fruit of some plants.
  • Nuts suitable for use in the present invention include almonds, hazelnuts, Brazil nuts, pecans, walnuts, cashews, chestnuts, hazelnuts, macadamias, pine nuts and pistachios.
  • a plant material can be a seed. Seeds suitable for use in the present invention can be and include a sunflower seed, a pumpkin seed, a pine nut, or a sesame seed.
  • a plant material can be a dried fruit.
  • a dried fruit can be and includes a raisin, a dried cranberry, a dried apricot, a dried cherry, a prune, a dried apple, or any fruit disclosed herein that is suitable for drying.
  • a plant material can be an herb.
  • Herbs suitable for use in the present invention include and can be allspice, anise, basil, basil, bay leaf, brown mustard, caraway, cardamom, chervil, chives, cilantro, cinnamon, clove, coriander, cumin, dill, fennel, lavender, lemongrass, nutmeg, oregano, parsley, peppermint, rosemary, saffron, sage, spearmint, tarragon, and thyme.
  • Lyophilized cultures of lactic acid producing and lactate utilizing organisms are selected for their ability to inhibit the growth of pathogens such as E. coli 0157:H7, Streptococcus aureus and Salmonella. Combinations of the lactic acid producing and lactate utilizing organisms are further selected for their ability to maximize the inhibition of growth of the various pathogens.
  • a cocktail of four E. coli 0157:H7 strains was used for this study and includes A4 966, A5 528, Al 920 and 966. All strains had been isolated from cattle and originally obtained from the University of Kansas. The cocktail is prepared by making frozen concentrated cultures of each culture as described by Brashears et al. (Brashears MM et al, J. Food Prot. 61: 166-170, 1998, herein incorporated by reference in its entirety). One vial from each strain was obtained from the -80°C stock culture. A sterile loop was used to add the strains to separate tubes of Brain Heart Infusion Broth (BHI) (EMD, Gibbstown, NJ).
  • BHI Brain Heart Infusion Broth
  • the strains were incubated overnight at 37°C, transferred into fresh BHI tubes and incubated an additional night at 37°C.
  • the concentration of each strain was determined to be at the appropriate level by plating on Tryptic Soy Agar (TSA) (EMD, Gibbstown, NJ) and incubating for 24 hours at 37°C. All four strains were combined in equal volumes in BHI, allowed to grow at 37°C overnight and then centrifuged for 10 minutes at 4,000 g.
  • the pellet was resuspended in BHI containing 10% glycerol and stored as a frozen culture at -80°C in 1 ml portions at a concentration of 1.0x10 9 CFU/ml in the Texas Tech University inventory.
  • the LAB 3-strain combination used in this disclosure was obtained from Nutrition Physiology Corporation (Guymon, OK) and it contains three LAB strains,
  • NP 51 Lactobacillus acidophilus
  • NP 35 Lactobacillus amylovorus
  • NP 3 Pediococcus acidilactici
  • Fresh bagged baby spinach was obtained from a local grocery store and weighed into a poultry rinsate bag (VWR, West Chester, PA) to ensure total weight is approximately 500 g.
  • the four-strain cocktail of Escherichia coli 0157:H7 was diluted 1 : 1000 in buffered peptone water (BPW) (OXOID, Basingstoke, Hampshire, England) to obtain a final concentration of 1.0x10 6 CFU/ml and an inoculum volume of 5 L.
  • BPW buffered peptone water
  • the pre- weighed spinach was submerged in the inoculum and allowed to soak for 20 minutes to facilitate attachment.
  • the inoculated spinach was spread evenly across sterile drying racks in a biological hood (Fisher Hamilton model #54L925, Two Rivers, WI) and allowed to dry for one hour.
  • a LAB wash with a concentration of 2.0 10 CFU/ml was prepared by combining 5 g of freeze-dried LAB 3-strain combination with 495 ml of sterile distilled water.
  • the concentration of LAB was determined by making serial dilutions in buffered peptone water and plating on Lactobacilli MRS Agar (MRS) (EMD, Gibbstown, NJ). The MRS agar plates were incubated at 37°C for 24 to 48 hours.
  • MRS Lactobacilli MRS Agar
  • a control wash consisting of 500 ml of sterile distilled water was also prepared.
  • 100 g of the dry, inoculated spinach was added to the LAB rinse and 100 g to the control water rinse in sterile poultry rinsate bags.
  • the bags were agitated for 1 minute at 230 rpm on an automatic orbital shaker (KS 260 Basic, IKA, Wilmington, NC).
  • a third set of 100 g of dry, inoculated spinach was placed directly into a sterile Whirl-Pak (Nasco, Fort Atkinson, WI) bag to serve as the background control for this experiment.
  • both rinse treatments were allowed to soak during the 0, 5 and 10 minute sampling time points.
  • each rinse was drained in a sterile colander and transferred to sterile Whirl- Pak bags using sterile tongs. All samples were stored at 7°C between sampling intervals.
  • CHROMagar Paris, France
  • CHROMagar plates were incubated at 37°C for 24 + 2 hours. Mauve colonies were counted as presumptive positive for Escherichia coli 0157:H7 and agglutinated at random for confirmation using a latex agglutination kit (Remel, Lenexa, KS).
  • z indicates standard error for all values within column is equal to 0.3794.
  • a cocktail of four E. coli 0157:H7 strains was used for this study and includes A4 966, A5 528, Al 920 and 966. All strains were isolated from cattle and originally obtained from the University of Kansas and are now maintained in the stock culture collection at Texas Tech University. The cocktail was prepared by making frozen concentrated cultures of each culture as described by Brashears et al. (Brashears MM et al, J. Food Prot. 61:166-170, 1998, herein incorporated by reference in its entirety). One vial from each strain was obtained from the -80°C stock culture. A sterile loop was used to add the strains to separate tubes of Brain Heart Infusion Broth (BHI) (EMD, Gibbstown, NJ).
  • BHI Brain Heart Infusion Broth
  • the strains were incubated overnight at 37°C, transferred into fresh BHI tubes and incubated another night at 37°C.
  • the concentration of each strain was determined to be at the appropriate level by plating on Tryptic Soy Agar and incubating at 37°C overnight (TSA) (EMD, Gibbstown, NJ). All four strains were combined in equal volumes in BHI, allowed to grow at 37°C overnight and then centrifuged for 10 minutes at 4,000 g.
  • the pellet was resuspended in BHI containing 10% glycerol and stored as a frozen culture in 1 ml portions at a concentration of 1.0x10 9 CFU/ml in the Texas Tech University inventory.
  • Ox 10 CFU/ml was prepared by combining one 10 g packet of freeze-dried LAB 3 -strain combination with 990 ml of buffered peptone water (BPW) (OXOID, Basingstoke, Hampshire, England) containing 1% glucose.
  • BPW buffered peptone water
  • the concentration of LAB was determined by making serial dilutions in buffered peptone water and plating on Lactobacilli MRS Agar (MRS) (EMD, Gibbstown, NJ). In order to metabolically activate the bacteria, the LAB was held in a 37°C incubator for 1 hour.
  • the concentration of the LAB wash was re-evaluated post-incubation by serially diluting and plating on Lactobacilli MRS Agar.
  • a 200 + 10 parts per million (ppm) chlorine wash was prepared by combining 7.6 ml of sodium hypochlorite germicidal bleach (The Clorox Company, Oakland, CA) with 2.0 L of sterile tap water. The mixture was stirred and the concentration of total chlorine is determined using Hanna Instruments HI 95771 Ultra High Range meter (Hanna Instruments, Woonsocket, RI). Instructions provided by the
  • Fresh spinach was obtained from a commercial grower in California. The material was shipped overnight the same day that it was harvested, arriving at Texas Tech University approximately 24 hours later. A total of 1,500 g of the spinach was weighed into sterile plastic bags (VWR, West Chester, PA). The four-strain cocktail of Escherichia coli 0157:H7 was diluted 1 :1000 in buffered peptone water (BPW) (OXOID, Basingstoke, Hampshire, England) to obtain a final concentration of 1.0x10 6 CFU/ml and an inoculum volume of 13 L. The pre-weighed spinach was submerged in the inoculum and allowed to soak for 20 minutes to facilitate attachment.
  • BPW buffered peptone water
  • the inoculated spinach was spread evenly across sterile drying racks in a biological safety level II hood (Fisher Hamilton model #54L925, Two Rivers, WI) and allowed to dry for one hour. After 30 minutes of drying, the spinach was flipped, to ensure uniform air exposure, and allowed to remain for an additional 30 minutes.
  • a biological safety level II hood Fisher Hamilton model #54L925, Two Rivers, WI
  • Plastic rollstock used in the packaging of fresh spinach was provided by an industry contact and utilized in this study. Prior to the beginning of each replication, the oxygen-permeable rollstock was cut and sealed to create bags with the approximate dimensions of 26.0 cm long and 11.45 cm wide. The seal function of a FoodSaver
  • NEO- GRIDTM filters were placed on CHROMagar (CHROMagar, Paris, France) containing tellurite, cefixime, cefsulodin and novobiocin at levels of 2.5 mg/L, 25 g/L, 5 mg/L and 5 mg/L, respectively. Each antibiotic was added to reduce the interference from other bacteria. CHROMagar plates were incubated at 37°C for 24 + 2 hours. Mauve colonies were counted as presumptive positive for Escherichia coli 0157. ⁇ 7 and agglutinated at random for confirmation using a latex agglutination kit (Remel, Lenexa, KS).
  • the survivability of LAB was also determined by spread plating on Lactobacilli MRS Agar (MRS) (EMD, Gibbstown, NJ). MRS plates were incubated for 24-48 hours at 37°C. All colonies were counted and presumed to be LAB.
  • MRS Lactobacilli MRS Agar
  • This study is classified as a complete randomized block design.
  • the Statistical Analysis System (SAS) software was used to analyze the data. All data were subjected to the PROC MIXED and PROC UNIVARIATE commands.
  • the Least Squares (LS) means obtained from the PROC MIXED procedure were used to identify statistical significance between each individual treatment in comparison to the control. Additionally, the LS means of each rinse treatment were compared to one another. Survivability of LAB was determined for the LAB and hurdle treatments at each sampling point by calculating the mean of all replications using Microsoft Excel 2007.
  • the Shapiro- Wilk value provided by the PROC UNIVARIATE procedure was used to determine normality of the data. The experimental procedure was replicated a total of three times (See Table 5).
  • LAB is representative of the LAB 3-strain combination treatment.
  • Fig. 1 shows the concentration of lactic acid bacteria in Lubbock municipal tap water (Tap, hardness level 289 ppm), well water from a local farm (Well, hardness level 110 ppm), and autoclaved softened water (autoclaved, 40 ppm) at time points 0, 6, 12, 24, 48 hours.
  • Fig. 2 shows the concentration of lactic acid bacteria in Lubbock municipal tap water (Tap, hardness level 289 ppm), well water from a local farm (Well, hardness level 110 ppm), and autoclaved softened water (autoclaved, 40 ppm) averaged over the forty-eight hours.
  • the ability of the strains in the LAB 3-strain combination to survive in the three different water sources over 48 hours with minimal reductions shows potential for application within an irrigation water system.
  • the starting concentration is preferably increased by about 2 log CFU/ml to the range of between 5 x 10 9 CFU/mL and 5 x 10 11 CFU/mL. This increased concentration helps maximize the effectiveness to a softer water type.
  • the LAB 3-strain combination may be placed within the water irrigation reservoir prior to watering and still remain at a high enough concentration to effectively reduce E. coli 0157:H7 and Salmonella.
  • the level of the LAB should preferably be increased by at least 2 log CFU/grams to a range of between about 5 x 10 10 CFU/gram and 5 x 10 u to maximize its full effectiveness against pathogenic microorganisms in the soil.
  • the objective of this experiment was to determine the behavior of LAB on the spinach plant when applied during the first four weeks of the growing cycle using three different methods; 1) watering 20 ml of the LAB 3 -strain combination at a
  • the LAB counts were between 5 and 6 logs CFU/mL, logs CFU/30 leaves or logs CFU/grams.
  • Fig. 3 shows the survivability of lactic acid bacteria within the composite sample at harvest when lactic acid bacteria at 10 10 CFU/ml concentration was watered once onto spinach plants during the first four weeks of the growing cycle.
  • Composite sample consist of thirty randomly picked whole leaves, twenty-five grams of randomly selected soil, and four randomly picked whole plants, which included all leaves, stems, roots, and any attached soil.
  • Fig. 4 shows the survivability of lactic acid bacteria within the entire plant sample at harvest when lactic acid bacteria at 10 10 CFU/ml concentration was watered once onto spinach plants during the first four weeks of the growing cycle. Entire samples consist of eight randomly picked whole plants, which included all leaves, stems, roots, and any attached soil.
  • FIG. 5 shows the survivability of lactic acid bacteria within the leaf sample at harvest when lactic acid bacteria at 10 10 CFU/ml concentration was watered once onto spinach plants during the first four weeks of the growing cycle.
  • Leaf samples consist of thirty randomly picked whole leaves.
  • Fig. 6 shows the survivability of lactic acid bacteria within the soil sample at harvest when lactic acid bacteria at 10 10 CFU/ml concentration was watered once onto spinach plants during the first four weeks of the growing cycle.
  • Soil samples consist of twenty-five grams of soil from the first 1.27 cm off the top of the soil.
  • Fig. 7 shows the survivability of lactic acid bacteria within the composite sample at harvest when lactic acid bacteria at 10 10 CFU/ml concentration was electrostatically sprayed once onto spinach plants during the first four weeks of the growing cycle.
  • Composite sample consist of thirty randomly picked whole leaves, twenty-five grams of randomly selected soil, and four randomly picked whole plants, which included all leaves, stems, roots, and any attached soil.
  • Fig. 8 shows the survivability of lactic acid bacteria within the entire plant sample at harvest when lactic acid bacteria at 10 10 CFU/ml concentration was electrostatically sprayed once onto spinach plants during the first four weeks of the growing cycle.
  • Entire samples consist of eight randomly picked whole plants, which included all leaves, stems, roots, and any attached soil.
  • Fig. 9 shows the survivability of lactic acid bacteria within the leaf sample at harvest when lactic acid bacteria at 10 10 CFU/ml concentration was electrostatically sprayed once onto spinach plants during the first four weeks of the growing cycle.
  • Leaf samples consist of thirty randomly picked whole leaves.
  • Fig. 11 shows the survivability of lactic acid bacteria within the composite sample at harvest when lactic acid bacteria at 10 11 CFU/ml concentration was electrostatically sprayed once onto spinach plants during the first four weeks of the growing cycle.
  • Composite sample consist of thirty randomly picked whole leaves, twenty-five grams of randomly selected soil, and four randomly picked whole plants, which included all leaves, stems, roots, and any attached soil.
  • Fig. 12 shows the survivability of lactic acid bacteria within the entire plant sample at harvest when lactic acid bacteria at 10 11 CFU/ml
  • Fig. 13 shows the survivability of lactic acid bacteria within the leaf sample at harvest when lactic acid bacteria at 10 11 CFU/ml concentration was electrostatically sprayed once onto spinach plants during the first four weeks of the growing cycle.
  • Leaf samples consist of thirty randomly picked whole leaves.
  • Fig. 14 shows the survivability of lactic acid bacteria within the soil sample at harvest when lactic acid bacteria at 10 11 CFU/ml concentration was electrostatically sprayed once onto spinach plants during the first four weeks of the growing cycle.
  • Soil samples consist of twenty-five grams of soil from the first 1.27 cm off the top of the soil.
  • Example 8 Materials and Methods for reducing pathogenic E. coli contamination in Pre-harvest Spinach
  • Emilia Fl spinach seeds were obtained from a California seed supplier and sandy loam soil was acquired from a local nursery.
  • Spinach plants were grown according to the following methods. Briefly, soil was loosened to ease the distribution of fertilizer prior to planting. 11-52 fertilizer (Western Farm Services, Fresco, CA) was spread on the soil at a rate of 400-500 lbs/acre. Fertilizer was mixed into the top 7.62 cm of the soil and the soil was compacted to ease the planting process. Seeds were planted at a depth of 0.635 cm with 0.3175 cm between seeds and each row 5.08 cm apart. Seeds were completely covered with soil and compacted for a smooth surface. Dual Magnum herbicide (Syngenta, Greenboro, NC) was sprayed onto the soil at a rate of 21.25 oz/acre using a backpack sprayer.
  • Conviron Environment Growth chamber with metal halide MH 400 bulbs in high intensity discharge lamps (SLI-USA, Metal halide MH400/ U clear MOG ED37 high intensity bulbs, Mullins, SC) was utilized for this experiment at Texas Tech University (Cmp 5090, Model BDW120, Serial 050144, (800)363-6451, Pembina, ND).
  • This growth chamber has the ability to control and monitor the temperature, humidity, light intensity, and carbon dioxide levels (Controlled Environments Limited 1996-2002 program). The chamber was set to typical central California growing conditions encountered between September and
  • the E. coli 0157:H7 inoculum consisted of four strains originally isolated by the University of Kansas from cattle and are now stored in the Texas Tech University stock culture collection. These strains were chosen due to their ability to withstand cold conditions and survive in adverse environmental conditions.
  • the inoculum was created by the following procedure. One vial of each strain was acquired from -80°C storage and a 1.0 ⁇ aliquot of each was collected using a sterile, disposable loop to inoculate separate tubes of Brain Heart Infusion Broth (BHI) (EMD, Gibbstown, NJ) and incubated at 37°C for 24 hours.
  • BHI Brain Heart Infusion Broth
  • new BHI tubes were inoculated with 1 ml of growth from the original BHI inoculums and incubated at 37°C for 24 hours. After the 24-hour incubation time, each strain was plated onto Tryptic Soy Agar (TSA) (EMD, Gibbstown, NJ) and incubated again at 37°C for 24 hours to determine the concentrations. After concentrations were determined, the four separate strains were combined in equal concentrations in BHI broth and incubated at 37°C for 24 hours. The broth containing the combined culture was centrifuged at 4,000 x g for 10 minutes and the pellet was re-suspended into sterile BHI with 10% glycerol. The four strain inoculum was then frozen and stored at -80°C in 1 ml microcentrifuge tubes at a
  • the LAB 3-strain combination was used to formulate the LAB inoculums.
  • the LAB 3-strain combination is manufactured by Nutrition Physiology Corporation
  • Lactobacillus acidophilus Lactobacillus amylovorus
  • NP51 Lactobacillus amylovorus
  • NP 35 Lactobacillus amylovorus
  • Lactococcus lactis subsp. lactis (NP 7) was obtained from alfalfa sprouts. See Smith, L., J. E. Mann, K. Harris, M. F. Miller, and M. M. Brashears. 2005. Reduction of Escherichia coli 0157:H7 and Salmonella in ground beef using lactic acid bacteria and the impact on sensory properties. J. Food Prot. 68:1587-1592. This culture was prepared commercially and packaged in freeze-dried 10 gram portions with maltodextrin at a concentration of 10 10 CFU/gram. The packets were stored in a -20°C freezer until use.
  • Each of the five pots within the same LAB treatment Group received the same Escherichia coli 0157:H7 inoculum during the growing process at a different inoculation time.
  • the plants were inoculated with E. coli 0157:H7 under a biological safety hood located in the BSL2 microbiology laboratory by watering 20 ml of 10 4'5 CFU/ml of a 5- strain inoculum onto the plant at the specified time period, namely, planting, lweek, 2 weeks, 3 weeks, and 4 weeks post planting.
  • the end concentration on the plant and soil was approximately 10 CFU/g of plant or soil, respectively, which was calculated based on preliminary studies to ensure a uniform distribution of E.
  • E. coli 0157:H7 on the plant and soil, depending on the point of application in the spinach growing cycle.
  • E. coli 0157:H7 was applied first in the morning (8am) and the LAB was applied second in the late afternoon (4pm) and the other two replications LAB was applied first in the morning (8am) and the E. coli 0157:H7 was applied second in the late afternoon (4pm).
  • the leaf samples were collected by randomly picking 30 whole leaves from the treatment pots. Appropriate amounts of buffered peptone water (BPW) diluent was added depending on the sample weight, stomached for 1 minute at 230 RPM (Stomacher 400, Seward Circular, England) and then serial 1 :10 dilutions were performed.
  • BPW buffered peptone water
  • the soil samples were gathered by randomly removing 25-g of soil from the first 1.27 cm off the top of the soil within each treatment pot. Two-hundred-fifty milliliters of BPW was added to the soil, hand stomached for 1 minute and serially diluted. The entire plant samples included eight full plants, which includes all leaves, stem, roots, and any attached soil, were pulled from each pot and combined into 1 sample bag. Appropriate amounts of BPW diluent was added depending on the sample weight, hand stomached for 1 minute and serial 1 :10 dilutions were performed.
  • E. coli 0157:H7 was plated onto SD-39 agar with cefixime and tellurite plates (CT) (Neogen, Lansing, MI) and incubated at 44.5 °C for 24 hours. Bright pink or orange colonies were counted and enumerated as E. coli 0157:H7.
  • SD-39 with CT was determined in a separate experiment described below, which included 8 other agar and antibiotic combinations, to yield the most accurate detection and enumeration of E. coli 0157:H7 while successfully repressing the high numbers of natural flora found on plants and in soil.
  • SD-39 agar with cefixime tellurite (CT) was selected from eight different commonly utilized media for the enumeration and detection of E. coli 0157:H7.
  • E. coli 0157:H7 was inoculated onto 5 -week old spinach leaves at a concentration of 10 3 CFU/g. Thirty leaves along with appropriate amount of diluent were stomached for 2 minutes and then plated onto the following medium: MacConkey agar, MacConkey with CT agar, Sorbital MacConkey agar, Sorbital MacConkey with CT agar, Chromagar, Chromagar with CT, SD-39, and SD-39 with CT.
  • Fig. 15 describes the total numbers (log CFU/ml) of E. coli 0157:H7 recovered at harvest time on the composite sample, which included 4 entire plants, 30 leaves, and 25 grams of soil sample, when the LAB 3-strain combination was applied at one of the specific time points during the growing cycle.
  • the figure is divided by the week/time point at which the E. coli 0157:H7 was watered onto the plant and soil at a final concentration of 10 CFU/g plant.
  • the "controls" in this group were plants that received E. coli 0157:H7 at one of the specific time points during the growing cycle, but did not receive the LAB 3-strain combination.
  • coli 0157:H7 was applied at 2 weeks post planting and the LAB 3-strain combination was applied electrostatically at planting, 1 week, 2 weeks, and 4 weeks post planting (P>0.05). There was no significant difference in the amount of E. coli 0157:H7 recovered on the plant at harvest when E. coli 0157:H7 was applied at 2 weeks posts planting and the LAB 3-strain combination was applied electrostatically at planting, 2 weeks, and 3 weeks post planting (P>0.05).
  • coli 0157:H7 was applied at 4 week posts planting and the LAB 3-strain combination was applied electrostatically at planting, 1 week, 2 weeks, and 3 weeks post planting (P>0.05). There was no significant difference in the amount of E. coli 0157:H7 recovered on the spinach plant at harvest when E. coli 0157:H7 was applied at 4 weeks posts planting and the LAB 3-strain combination was applied electrostatically at planting, 1 week, 3 weeks, and 4 weeks post planting (P> 0.05).
  • Fig. 16 describes the total numbers (log CFU/ml) of E. coli 0157:H7 recovered at harvest time on the composite sample, which included 4 entire plants, 30 leaves, and 25-grams of soil sample, when the LAB 3-strain combination is applied at one of the specific time points during the growing cycle.
  • the figure is divided by the week/time point at which the the LAB 3-strain combination was electrostatically applied onto the plant and soil at a final concentration of 10 10 CFU/ml.
  • the "controls" in this group are plants that received E. coli 0157:H7 at one of the specific time points during the growing cycle, but did not receive the LAB 3-strain combination.
  • Fig. 17 describes the total numbers (log CFU/ml) of lactic acid bacteria recovered at harvest time on the composite sample, which consisted of 4 entire plants, 30 leaves, and 25-grams of soil sample, when E. coli 0157:H7 is applied at one of the specific time points during the growing cycle.
  • the figure is divided by the week/time point at which the E. coli 0157:H7 was watered onto the plant and soil at a final concentration of 103 CFU/ml.
  • the "controls" in this group are the plants that received E. coli 0157:H7 at one of the specific time points during the growing cycle, but did not receive an application of the LAB 3-strain combination.
  • 0157:H7 was applied at 2 weeks post planting and the LAB 3-strain combination was applied electrostatically at planting, 1 week, 2 weeks, and 3 weeks post planting (P>0.05).
  • E. coli 0157:H7 contaminated the plant at 2 weeks post planting and the LAB 3-strain combination was applied at 4 weeks, significantly more lactic acid bacteria was recovered when compared to application at planting, 1 week, 2 weeks and 3 weeks post planting (P ⁇ 0.05).
  • 0157:H7 was applied at 3 weeks post planting and the LAB 3-strain combination was applied electrostatically at planting, 1 week, 2 weeks, and 3 weeks post planting (P>0.05). There was no significant difference in the amount of lactic acid bacteria recovered on the spinach plant at harvest when E. coli 0157:H7 was applied at 3 weeks post planting and the LAB 3-strain combination was applied electrostatically at 3 weeks and 4 weeks post planting (P>0.05). When E. coli 0157:H7 contaminated the plant at 3 weeks post planting and the LAB 3-strain combination was applied at 4 weeks, significantly more lactic acid bacteria was recovered at harvest when compared to application at planting, 1 week, and 2 weeks post planting
  • Fig. 18 describes the total numbers (log CFU/ml) of lactic acid bacteria recovered at harvest time on the composite sample, which included 4 entire plants, 30 leaves, and 25 grams of soil sample, when E. coli 0157:H7 is applied at one of the specific time points during the growing cycle.
  • the figure is divided by the week/time point at which the LAB 3-strain combination was electrostatically applied onto the plant and soil at a final concentration of 10 10 CFU/ml.
  • the "controls" in this group are plants that received E. coli 0157:H7 at one of the specific time points during the growing cycle, but did not receive an application of the LAB 3-strain combination.
  • Fig. 19 describes the total numbers (log CFU/30 leaves) of E. coli 0157:H7 recovered at harvest time on the leaf sample, which included 30 randomly selected leaves, when the LAB 3 -strain combination was electrostatically applied at one of the specific time points during the growing cycle.
  • the figure is divided by the week/time point at which the E. coli 0157:H7 was watered onto the plant and soil at a final concentration of 10 3 CFU/ml.
  • the "controls" in this group are plants that received E. coli 0157:H7 at one of the specific time points during the growing cycle, but did not receive the LAB 3 -strain combination.
  • coli 0157:H7 was applied at 2 weeks posts planting and the LAB 3-strain combination was applied electrostatically at planting, 2 weeks, 3 weeks, and 4 weeks post planting (P>0.05). There was no significant difference in the amount of E. coli 0157:H7 recovered on the leaves at harvest when E. coli 0157:H7 was applied at 2 weeks posts planting and the LAB 3-strain combination was applied electrostatically at 2 weeks and 4 weeks post planting (P>0.05).
  • Fig. 20 describes the total numbers (log CFU/30 leaves) of E. coli 0157:H7 recovered at harvest time on leaf samples, which included 30 randomly selected leaves, when the LAB 3 -strain combination is applied at one of the specific time points during the growing cycle.
  • the figure is divided by the week/time point at which the the LAB 3 -strain combination was electrostatically applied onto the plant and soil at a final concentration of 10 10 CFU/ml.
  • the "controls" in this group are plants that received E. coli 0157:H7 at one of the specific time points during the growing cycle, but did not receive the LAB 3 -strain combination.
  • Fig. 21 describes the total numbers (log CFU/30 leaves) of lactic acid bacteria recovered at harvest time on the leaf sample, which included 30 randomly selected leaves, when E. coli 0157:H7 was applied at one of the specific time points during the growing cycle. The figure is divided by the week/time point at which the E. coli 0157:H7
  • controls in this group is plants that received E. coli 0157:H7 at one of the specific time points during the growing cycle, but did not receive an application of the LAB 3 -strain combination.
  • coli 0157:H7 was applied at planting and the LAB 3 -strain combination was applied electrostatically at 2 weeks, 3 weeks, and 4 weeks post planting (P>0.05).
  • E. coli 0157:H7 contaminated the plant during planting and the LAB 3-strain combination was applied at 2 weeks, 3 weeks and 4 weeks post planting, significantly more lactic acid bacteria was recovered on the leaves at harvest when compared to application during planting (P ⁇ 0.05).
  • Fig. 22 describes the total numbers (log CFU/30 leaves) of lactic acid bacteria recovered at harvest time on the leaf sample, which consists of 30 randomly selected leaves, when E. coli 0157:H7 is applied at one of the specific time points during the growing cycle.
  • the figure is divided by the week/time point at which the LAB 3-strain combination was electrostatically applied onto the plant and soil at a final concentration of 1010 CFU/ml.
  • the "controls" in this group is plants that received E. coli 0157:H7 at one of the specific time points during the growing cycle, but did not receive an application of the LAB 3-strain combination.
  • Fig. 23 describes the total numbers (log CFU/25-g) of E. coli 0157:H7 recovered at harvest time on the soil sample, which included 25grams (g) of top soil, when the LAB 3-strain combination is electrostatically applied at one of the specific time points during the growing cycle.
  • the figure is divided by the week/time point at which the E. coli 0157:H7 was watered onto the plant and soil at a final concentration of 10 CFU/ml.
  • the "controls" in this group is plants that received E. coli 0157:H7 at one of the specific time points during the growing cycle, but did not receive an application of the LAB 3 -strain combination.
  • Fig. 24 describes the total numbers (log CFU/25-g) of E. coli 0157:H7 recovered at harvest time on soil sample, which included 25-grams of top soil, when the LAB 3 -strain combination is applied at one of the specific time points during the growing cycle.
  • the figure is divided by the week/time point at which the LAB 3 -strain combination was electrostatically applied onto the plant and soil at a final concentration of 10 10 CFU/ml.
  • the "controls" in this group is plants that received E. coli 0157:H7 at one of the specific time points during the growing cycle, but did not receive the LAB 3 -strain combination.
  • Fig. 25 describes the total numbers (log CFU/25-g) of lactic acid bacteria recovered at harvest time in the soil sample, which consists of 25-grams of top soil, when E. coli 0157:H7 is applied at one of the specific time points during the growing cycle.
  • the figure is divided by the week/time point at which the E. coli 0157:H7 was watered onto the plant and soil at a final concentration of 10 CFU/ml.
  • the "controls" in this group is plants that received E. coli 0157:H7 at one of the specific time points during the growing cycle, but did not receive an application of the LAB 3-strain combination.
  • Fig. 26 describes the total numbers (log CFU/25-g) of lactic acid bacteria recovered at harvest time in the soil sample, which consists of 25-g of top soil, when E. coli 0157:H7 is applied at one of the specific time points during the growing cycle. The figure is divided by the week/time point at which the the LAB 3-strain combination was
  • controls in this group is plants that received E. coli 0157:H7 at one of the specific time points during the growing cycle, but did not receive an application of the LAB 3-strain combination.
  • Fig. 27 describes the total numbers (log CFU/ml) of £ coli 0157:H7 recovered at harvest time from the entire plant samples, which consists of 4 entire plants including all leaves, stems, roots, and attached soil, when the LAB 3 -strain combination is electrostatically applied at one of the specific time points during the growing cycle.
  • the figure is divided by the week/time point at which the E. coli 0157:H7 was watered onto the plant and soil at a final concentration of 103 CFU/ml.
  • the "controls" in this group is plants that received E. coli 0157:H7 at one of the specific time points during the growing cycle, but did not receive an application of the LAB 3 -strain combination.
  • Fig. 28 describes the total numbers (log CFU/ml) of E. coli 0157:H7 recovered at harvest time in the entire plant samples, which consists of 4 entire plants including all leaves, stems, roots, and attached soil, when the LAB 3-strain combination is applied at one of the specific time points during the growing cycle.
  • the figure is divided by the week/time point at which the the LAB 3-strain combination was electrostatically applied onto the plant and soil at a final concentration of 10 10 CFU/ml.
  • the "controls" in this group is plants that received E. coli 0157:H7 at one of the specific time points during the growing cycle, but did not receive an application of the LAB 3-strain combination.
  • coli 0157:H7 recovered on the entire plant at harvest when the LAB 3-strain combination was electrostatically applied to the spinach plant at 1 week post planting and when E. coli 0157:H7 was applied at planting, 1 week, 2 weeks, and 4 weeks post planting (P>0.05).
  • coli 0157:H7 recovered on the entire plant at harvest when the LAB 3-strain combination was electrostatically applied to the spinach plant at 4 weeks post planting and when E. coli 0157:H7 was applied at 1 week, 2 weeks, 4 weeks and 4 weeks post planting (P>0.05).
  • Fig. 29 describes the total numbers (log CFU/ml) of lactic acid bacteria recovered at harvest time on the entire plant sample, which consists of 4 entire plants including all leaves, stems, roots, and attached soil, when E. coli 0157:H7 is applied at one of the specific time points during the growing cycle. The figure is divided by the week/time point at which the E. coli 0157:H7 was watered onto the plant and soil at a final
  • controls in this group is plants that received E. coli 0157:H7 at one of the specific time points during the growing cycle, but did not receive an application of the LAB 3-strain combination.
  • Fig. 30 describes the total numbers (log CFU/ml) of lactic acid bacteria recovered at harvest time in the entire plant sample, which consists of 4 entire plants including all leaves, stems, roots, and attached soil, when E. coli 0157:H7 is applied at one of the specific time points during the growing cycle.
  • the figure is divided by the week/time point at which the LAB 3-strain combination was electrostatically applied onto the plant and soil at a final concentration of 10 10 CFU/ml.
  • the "controls" in this group is plants that received E. coli 0157:H7 at one of the specific time points during the growing cycle, but did not receive an application of the LAB 3-strain combination.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Cultivation Of Plants (AREA)

Abstract

L'invention concerne des compositions améliorées et des procédés pour augmenter la sécurité alimentaire. Plus spécifiquement, un ou plusieurs organismes produisant de l'acide lactique sont utilisés pour inhiber la croissance des agents pathogènes sur des matières végétales avant, pendant et/ou après récolte. La méthodologie décrite est particulièrement efficace pour les légumes-feuilles tels que l'épinard.
PCT/US2011/034617 2010-04-29 2011-04-29 Réduction des agents pathogènes dans des matières végétales à l'aide de microorganismes produisant de l'acide lactique WO2011139904A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
PCT/US2010/033029 WO2010127155A2 (fr) 2009-04-29 2010-04-29 Inhibition de croissance de pathogène sur des matières végétales à l'aide de microorganismes produisant de l'acide lactique
USPCT/US2010/033029 2010-04-29

Publications (2)

Publication Number Publication Date
WO2011139904A2 true WO2011139904A2 (fr) 2011-11-10
WO2011139904A3 WO2011139904A3 (fr) 2012-04-05

Family

ID=44904564

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2011/034617 WO2011139904A2 (fr) 2010-04-29 2011-04-29 Réduction des agents pathogènes dans des matières végétales à l'aide de microorganismes produisant de l'acide lactique

Country Status (1)

Country Link
WO (1) WO2011139904A2 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3934445A4 (fr) * 2019-03-07 2022-10-26 RLMB Group, LLC Systèmes et procédés pour appliquer des traitements de conservation de biens périssables
CN115777771A (zh) * 2022-12-01 2023-03-14 广东佳宝集团有限公司 一种延长高水分凉果类货架期的高压雾化系统及其方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100365243B1 (ko) * 2000-05-18 2002-12-18 장성주 유기농법
WO2003051140A1 (fr) * 2001-12-19 2003-06-26 Cj Corp. Procede de production d'aliments non cuits et aliments non cuits ainsi produits
KR100458800B1 (ko) * 2001-07-19 2004-12-03 주식회사 이롬라이프 유산균속(屬)을 이용하여 대장균군(群) 생육 억제를 한곡류, 야채류, 과실류, 해조류의 동결건조식품의 제조방법및 그 제조 방법에 의한 동결건조식품

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2911111B2 (ja) * 1996-12-10 1999-06-23 三和農林株式会社 植物の栽培方法及びかいわれ大根栽培方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100365243B1 (ko) * 2000-05-18 2002-12-18 장성주 유기농법
KR100458800B1 (ko) * 2001-07-19 2004-12-03 주식회사 이롬라이프 유산균속(屬)을 이용하여 대장균군(群) 생육 억제를 한곡류, 야채류, 과실류, 해조류의 동결건조식품의 제조방법및 그 제조 방법에 의한 동결건조식품
WO2003051140A1 (fr) * 2001-12-19 2003-06-26 Cj Corp. Procede de production d'aliments non cuits et aliments non cuits ainsi produits

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
GRAGG,S.E. ET AL. THESIS (MASTER OF SCIENCE) IN FOOD SCIENCE December 2008, TEXAS TECH UNIVERSITY, *
HELANDER,I.M. ET AL. TRENDS IN FOOD SCIENCE & TECHNOLOGY vol. 8, no. 5, 1997, pages 146 - 150 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3934445A4 (fr) * 2019-03-07 2022-10-26 RLMB Group, LLC Systèmes et procédés pour appliquer des traitements de conservation de biens périssables
CN115777771A (zh) * 2022-12-01 2023-03-14 广东佳宝集团有限公司 一种延长高水分凉果类货架期的高压雾化系统及其方法

Also Published As

Publication number Publication date
WO2011139904A3 (fr) 2012-04-05

Similar Documents

Publication Publication Date Title
US20180064125A1 (en) Inhibition of pathogenic growth on plant materials using lactic acid producing microorganisms
Sapers et al. Microbiology of fruits and vegetables
EFSA Panel on Biological Hazards (BIOHAZ) Scientific Opinion on the risk posed by pathogens in food of non‐animal origin. Part 1 (outbreak data analysis and risk ranking of food/pathogen combinations)
Mundt et al. Spherical lactic acid-producing bacteria of southern-grown raw and processed vegetables
Alegre et al. Control of foodborne pathogens on fresh-cut fruit by a novel strain of Pseudomonas graminis
Macarisin et al. Internalization of Listeria monocytogenes in cantaloupes during dump tank washing and hydrocooling
Beuchat et al. Survival and growth of Salmonella in high-moisture pecan nutmeats, in-shell pecans, inedible nut components, and orchard soil
US20140341872A1 (en) Use Of Lactic Acid Bacteria To Reduce Pathogens And As A Bio-Sanitizer
EP2709456A1 (fr) Souche de paenibacillus alvei ts-15 et son utilisation contre des organismes pathogenes
Phillips et al. Comparison of the microflora on organically and conventionally grown spring mix from a California processor
Badea et al. The use of lactic acid bacteria and their metabolites to improve the shelf life of perishable fruits and vegetables.
WO2011139904A2 (fr) Réduction des agents pathogènes dans des matières végétales à l'aide de microorganismes produisant de l'acide lactique
Solomon et al. Microbial attachment and limitations of decontamination methodologies
Baugher et al. Natural microbiota of raspberries (Rubus idaeus) and strawberries (Fragaria× ananassa): microbial survey, bacterial isolation and identification, and biofilm characterization
EP3745864B1 (fr) Bactériophages pour la décontamination des aliments
US9930905B2 (en) Method of reducing E. coli or Salmonella contamination of agricultural products
Lopez-Velasco Molecular characterization of spinach (Spinacia oleracea) microbial community structure and its interaction with Escherichia coli O157: H7 in modified atmosphere conditions
Villarreal Silva Role of Epiphytic Bacteria in the Colonization of Fruits and Leafy Greens by Foodborne Bacterial Pathogens
Fett et al. Biological approaches for control of human pathogens on produce.
Oh et al. Analysis of pathogenic microorganism's contamination on cultivation environment of strawberry and tomato in Korea
Wesolowski Ethanol Mist to Control Salmonella enterica serovar Newport on Fresh Tomato and Cantaloupe Surfaces
Jiang et al. 4 spoilage microorganisms in vegetables
Canakapalli The Microbial Safety of Dried Fruits
Duvenage Surface Microbial Ecology Food Safety and Horticulture Production Assessment of Pear Fruit (Pyrus Communis)
Miller From Phyllosphere to Ferment: Linking Patterns to Processes in Microbial Community Assembly

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 11778060

Country of ref document: EP

Kind code of ref document: A2

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 11778060

Country of ref document: EP

Kind code of ref document: A2