Effects of a novel combination of gallic acid, hydrogen peroxide and lactic acid on pathogen inactivation and shelf-life of baby spinach

Recurring foodborne illness outbreaks associated with the consumption of contaminated leafy greens attest to challenges facing produce industry. Here we report effects a novel combination gallic acid (1500 mg/L), hydrogen peroxide (30 and lactic (1800 mg/L) (GHL) on inactivation human pathogens baby spinach. Fresh spinach samples inoculated Escherichia coli O157:H7 Listeria monocytogenes were treated GHL formulation, chlorine (50 peroxyacetic (80 water, or remained unwashed. E. L. populations product quality shelf-life determined following treatments processing day during cold storage for up 14 days. Washing 2 min reduced by 0.9 Log CFU/g while washing 0.6 CFU/g. declined over time in all treatment groups. However, GHL-treated maintained significantly lower throughout period. On other hand, showed compared water washed samples, no significant difference was observed among GHL, chlorine, treatments. grew not significant. slight browning (6 scale 100) rib edges injured leaf surfaces, which disappeared within three days storage. No The results suggest that can serve as an alternative conventional sanitizers fresh washing. could be especially useful organic industry where application is limited.