Combination of polyhexamethylene guanidine hydrochloride and potassium peroxymonosulfate to disinfect ready-to-eat lettuce

There is increasing demand for improved fresh produce disinfection technology during the ready-to-eat stage, especially in low-income developing countries. We previously reported that polyhexamethylene guanidine hydrochloride (PHMG) is an effective sanitizer using fresh-cut lettuce as a model. As a low-cost alternative, in the present study, we examined the disinfection efficacy of combining PHMG with the oxidizing sanitizer potassium peroxymonosulfate (PMS). PHMG (150 mg L(−1)) reduced the counts of Escherichia coli O157:H7, non-O157 E. coli, Listeria monocytogenes, Salmonella typhimurium, and naturally present microbes on ready-to-eat lettuce. The disinfection efficacy of PMS was significantly lower than that of PHMG; however, the efficacy of their combination (100 mg L(−1) PHMG + 50 mg L(−1) PMS, 50 mg L(−1) PHMG + 100 mg L(−1) PMS, and 50 mg L(−1) PHMG + 50 mg L(−1) PMS) was equivalent to that of PHMG alone. Color and sensory analyses (crispness, color, flavour, and off-odor) indicated that the combination of PHMG and PMS will not lead to additional quality loss when compared with tap water treatment, and electrolyte leakage analysis showed no additional lettuce surface damage of the combination when compared with PHMG-only treatment. These results show that partial replacement of PHMG by PMS is a cost-reducing strategy, providing a theoretical foundation for its practical application.