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Combining both cavitating bubbles and 150 ppm chlorine in the tank water resulted in greater efficacy of removing or inactivating S.

Additionally, recoveries of Salmonella from inoculated Roma tomatoes and cantaloupe were determined for treatment water that contained 50 or 150 ppm sodium hypochlorite. Therefore, these bubble streams can be used to enhance the detachment of bacteria from fruit surfaces and to inactivate a proportion of these detached microorganisms. Also, with the bubble treatments, additional pathogen reduction (detached organisms) was observed in the tank water.

With a 14 L/min flow rate, Salmonella reduction on tomato and cantaloupe surfaces increased up to 0.9 and 0.7 log CFU/fruit greater than when no bubbles applied, respectively. monocytogenes reduction on tomato and cantaloupe surfaces increased up to 1.2 and 0.8 log CFU/fruit greater than with water alone (no bubbles), respectively. Individual fruit were separately inoculated with each pathogen, then submerged in a water tank and treated with a bubble flow through an air stone using one airflow rate (0–14 liters/min.) for up to 60 s. A cavitation process (injection of bubbles into water) was studied for its effectiveness for removal and inactivation of Listeria monocytogenes and Salmonella Newport from the surfaces of fresh Roma tomatoes and cantaloupes. Microbial pathogens may attach and form biofilms on raw fruit surfaces and can be difficult to remove. Raw produce has frequently been identified as the source of bacterial pathogens that can cause human illnesses, including listeriosis and salmonellosis.