Food Protection Trends - July/August 2021 - 414

BS (42) and the regulatory limit of 80 ppm of PAA (43)
was significantly more effective than chlorine for reducing
the microbial load of the enteric pathogens Salmonella on
spinach. Therefore, washing spinach in SP may alleviate
concerns about chlorine while providing an effective way to
reduce the microbial load of spinach at levels similar to or
better than achieved with chlorine.
CONCLUSIONS
These data provide initial insight into the efficacy of SP as
a postharvest wash to reduce Salmonella on fresh-cut spinach.
SP was very effective in this application, suggesting that SP
warrants further investigation to address the limitations not
addressed in the present study. Future research should focus
on the impact of SP on product quality and sensory attributes.
In the present study, the worst case scenario inoculation
method used may have led to Salmonella internalization
and access to internal plant nutrients; however, the data
suggest that Salmonella remained viable and only varied ±1
log CFU/g during storage at 7°C. Salmonella viability during
storage may differ based on inoculation method, and other
methods such as spray or spot inoculation require further
investigation. Future research efforts could also focus on
optimization of SP efficacy by evaluating multiple conREFERENCES
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centrations of SP and multiple washing steps. SP efficacy
might be enhanced in combination with other antimicrobial
washing techniques. The antimicrobial efficacy achieved in
the present study suggests that SP may be a promising novel
postharvest intervention.
ACKNOWLEDGMENTS
This article is contribution 18-352-J from the Kansas
Agricultural Experiment Station (Manhattan). The work was
supported, in part, by the U.S. Department of Agriculture
National Institute of Food and Agriculture, Hatch project
KS00-0053-S1077. Jones-Hamilton Co. provided funding,
Tsunami 100, pHase, and technical expertise about pHase
and the SP blend for this research. Dr. Eduardo GutierrezRodriguez
(Jones-Hamilton Co.) assisted with editing and
technical review of the manuscript. The American Packaging
Corp., Flexographic Center of Excellence, donated the
packaging materials described in this study. The authors
thank Laila Carter, Linnea Rimmer, Bennett Uhl, Luke
Edmunds, Brock Brethour, and Christine Rock (Kansas
State University)for their research support, Dr. Angela Shaw
(Iowa State University, Ames) for providing feedback on the
manuscript during the review process, and Dr. T.G. Nagaraja
(Kansas State University) for sharing isolates.
414 Food Protection Trends July/August
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