Enhanced removal of Salmonella typhimurium and E. coli O157:H7 from blueberries and strawberries by solutions containing sodium dodecyl sulfate and organic acids or hydrogen peroxide

Wu, ChangqingIncreasing consumption of raw blueberries has led to the need for improved food safety in the berry fruit industry. This study was undertaken to evaluate enhanced Salmonella and E. coli inactivation on blueberries by washing with sodium dodecyl sulfate (SDS) in combination with other common antimicrobial agents, such as organic acids and hydrogen peroxide. The addition of 5000 ppm SDS in 500 ppm acetic acid, 200 ppm hydrogen peroxide, and 20 ppm peroxyacetic acid resulted in more than 4.0 log10 CFU/g reductions of Salmonella and E. coli. Low-temperature frozen storage had a significant impact (P