Food Protection Trends - November/December 2024 - 427

sanitizer application resulted in the greatest reduction in
microbial contamination (25). These study results indicate
that effective interventions for reducing pathogens on foodcontact
surfaces require the combination of cleaning and
sanitizing methods to ensure maximum pathogen reduction.
In the present study, bleach treatment only partially
reduced Salmonella populations on banana leaf surfaces.
When compared with sanitizing with PAA, the lower efficacy
observed for bleach on banana leaves may be due to the
complex microstructure of epidermal cells on the leaf surface
combined with the presence of wax platelets. The high
abundance of wax platelets, as observed by SEM, might have
created a large surface area of organic matter likely to react
with free chlorine, causing chlorine depletion and therefore
reducing the efficacy of the bleach (9, 35, 37). The limited
reduction of Salmonella observed when using either bleach
or PAA sanitizers on bamboo baskets might also be explained
by the morphological structure of the basket surface (Fig.
2). The porous architecture of the bamboo basket surface
may provide physical protection to Salmonella cells, limiting
penetration of the sanitizer and reducing its efficacy (5, 8).
Chiu et al. (5) also observed that Vibrio was more persistent
on bamboo and wood cutting boards than on plastic cutting
boards following treatment with electrolyzed oxidizing water.
Although these results contribute to an understanding
of the importance of cleaning and sanitizing methods
for common food-contact surfaces in Cambodian fresh
food markets, we acknowledge limitations. To our current
knowledge, PAA is not readily available in Cambodian
fresh food markets for commercial retail use, although it is
typically available for purchase by large food manufacturing
industries. Bleach is widely available and relatively cheap.
Therefore, the use of bleach as a sanitizing method is a
strategy for reducing Salmonella contamination associated
with fresh and perishable food products in fresh food markets
in Cambodia.
These results were obtained from an experimental study
conducted in a controlled laboratory environment. We
anticipate additional challenges to the efficacy of cleaning
and sanitizing methods when applied in the context of realREFERENCES
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world situations, such as in fresh food markets. Relevant
considerations beyond the type of food-contact surface
used include but are not limited to the presence of organic
soil and concomitant biological and chemical contaminants
and the availability of potable water and appropriate
concentrations of sanitizer solutions. Access to clean,
potable water is still limited in most fresh food markets in
Cambodia. Further efforts should be focused on improving
access to clean water and sanitizers to ensure the feasibility
of implementing cleaning and sanitizing practices in fresh
food markets in Cambodia.
CONCLUSIONS
Our findings reveal that proper cleaning and sanitizing
practices can significantly reduce the survival of Salmonella
on banana leaf and bamboo basket surfaces, highlighting the
importance of maintaining a hygienic environment in fresh
food markets. Overall, sanitizing with PAA was most effective
against Salmonella on both types of surfaces; sanitizing with
bleach was less effective. When using bleach on banana leaf
surfaces, the efficacy against Salmonella depended upon the
cleaning method used and was most effective when bleach
applications for at least 5 min were combined with cleaning
by wiping. Under some circumstances, longer contact
time enhanced sanitizer activity. The ability of foodborne
pathogens such as Salmonella to adhere to surfaces has
important implications for the efficacy of cleaning and
sanitizing methods. The complex morphological structure of
these natural surfaces might affect the efficacy of cleaning and
sanitizing for microbial reduction. This study offers an initial
contribution to understanding how to effectively use cleaning
and sanitizing methods in Cambodian fresh food markets.
Market vendors may use this information to make informed
decisions about effective practices for cleaning and sanitizing
surfaces used to sell food products in these settings.
ACKNOWLEDGMENT
This research was funded by USAID Feed the Future
Innovation on Food Safety.
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