Apples: Listeria reduction most effective in CA rooms

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New studies suggest the preponderance of Listeria reduction occurs during apple storage and that additional reduction during processing is limited by apple surface microstructures.

Two recent food safety research studies from the School of Food Science at Washington State University and the Washington State Tree Fruit Research Commission indicate that when used properly, ozone can safely disinfect your apples during storage significantly reducing the risk of entrapped Listeria cells in the microstructures of the fruit during processing and packing.

STUDY #1 – Ozone Gas + CA results in 5.0 Log CFU/apple reduction (GRAPH BELOW)

“Continuous application of low doses of gaseous ozone in CA storage facilitated L.innocua reduction and resulted in ≈5.0 Log CFU/apple reduction after 30-week storage. In addition, continuous low-dose ozone gas inhibited apple background flora without negative impact on fruit quality.”

5-Log Listeria Reduction Graph

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Click <here> for full study.
- School of Food Science at Washington State University and the Washington State Tree Fruit Research Commission 

STUDY #2 – Apple surfaces harbor Listeria contracted in the dump tank or flume

“Apple Surface morphology was found to be (an) important factor in attachment of L. innocua. Microstructures serve as harbor sites for bacteria attached by physical entrapment. Settled in hard to reach sites, bacteria are protected from cleaning operations and disinfection.”

Click <here> for full study.
- School of Food Science at Washington State University

If you’re interested in discussing your food safety program in greater detail, please contact Nick Lyon at: nlyon@tristratagroup.com or call 425-327-1378.