Sanitizing effects of fruit waxes at high pH and temperature on orange surfaces inoculated with Escherichia coli

We determined the bactericidal activity of surface applied waxes on oranges . Effective bactericidal activity of combined alkali end heat treatments wa s observed on both glass slides and orange fruit surfaces. A five log reduc tion of Escherichia coli was attained by dipping inoculated glass slides in heated (greater than or equal to 50 degrees C) alkaline (pH 10) wax soluti on for 4 min. At pH 11, dipping at greater than or equal to 50 degrees C: f or greater than or equal to 2 min achieved similar bactericidal effects, On the fruit surface, wax treatments were effective at the non-stem scar area . Thus, applied fruit waxes may be useful on raw agricultural commodities t o reduce surface microbial contaminants.