Chen, PengyuEifert, Joseph D.Jung, SunghwanStrawn, Laura K.Li, Haofu2022-11-292022-11-292022-11-18Chen, P.; Eifert, J.; Jung, S.; Strawn, L.K.; Li, H. Microbubbles Remove Listeria monocytogenes from the Surface of Stainless Steel, Cucumber, and Avocado. Materials 2022, 15, 8203.http://hdl.handle.net/10919/112720Fresh produce may be contaminated by bacterial pathogens, including <i>Listeria monocytogenes,</i> during harvesting, packaging, or transporting. A low-intensity cavitation process with air being injected into water was studied to determine the microbubbles&rsquo; efficiency when detaching <i>L. monocytogenes</i> from stainless steel and the surface of fresh cucumber and avocado. Stainless steel coupons (1&Prime; &times; 2&Prime;), cucumber, and avocado surfaces were inoculated with <i>L. monocytogenes</i> (LCDC strain). After 1, 24 or 48 h, loosely attached cells were washed off, and inoculated areas were targeted by microbubbles (~0.1&ndash;0.5 mm dia.) through a bubble diffuser (1.0 L air/min) for 1, 2, 5, or 10 min. For steel, <i>L. monocytogenes</i> (48 h drying) detachment peaked at 2.95 mean log reduction after 10 min of microbubbles when compared to a no-bubble treatment. After 48 h pathogen drying, cucumbers treated for 10 min showed a 1.78 mean log reduction of <i>L. monocytogenes</i>. For avocados, <i>L. monocytogenes</i> (24 h drying) detachment peaked at 1.65 log reduction after 10 min of microbubbles. Microbubble applications may be an effective, economical, and environmentally friendly way to remove <i>L. monocytogenes,</i> and possibly other bacterial pathogens, from food contact surfaces and the surfaces of whole, intact fresh produce.application/pdfenCreative Commons Attribution 4.0 InternationalListeria monocytogeneslisteriosiscavitation bubblescross-contaminationcucumbersavocadosArticle - Refereed2022-11-24https://doi.org/10.3390/ma15228203