Standardization of a method to determine the efficacy of sanitizers in inactivating human pathogenic microorganisms on raw fruits and vegetables

The efficacy of sanitizers in killing human pathogenic microorganisms on a wide range of whole and fresh-cut fruits and vegetables has been studied ex tensively. Numerous challenge studies to determine the effects of storage c onditions on survival and growth of pathogens on raw produce have also been reported. Results of these studies are often difficult to assess because o f the lack of sufficient reporting of methods or, comparatively, because of variations in procedures for preparing and applying inocula to produce, co nditions for treatment and storage, and procedures for enumerating pathogen s. There is a need for a standard method to accurately determine the presen ce and populations of pathogenic microorganisms on produce. The adoption of standard, well-characterized reference strains would benefit a comparative assessment of a basic method among laboratories. A single protocol will no t be suitable for all fruits and vegetables. Modifications of a basic metho d will be necessary to achieve maximum recovery of pathogens on various typ es of produce subjected to different sanitizer or storage treatments. This article discusses parameters that must be considered in the course of devel oping a basic standard method against which these modifications could be ma de.