This study focused on evaluating the antimicrobial activity of chlorine dioxide (ClO2) and different plant-based antimicrobials (carvacrol, thymol, and eugenol as bioactive compounds and muscadine extract- ME and blueberry extract- BBE as plant extracts) against selected foodborne pathogens under in vitro conditions and on produce (spinach and blueberries). In addition, bacterial microbiota associated with blueberries and blueberry farm environments from three different regions: Cundinamarca, Colombia; Mississippi, United States; and Guadalajara, Mexico, was determined. Under in vitro conditions, carvacrol and thymol were more effective (lower MICs and MBCs) than eugenol against Salmonella spp., Escherichia coli O157:H7 (MIC=MBC=0.2 mg/ml), and Listeria monocytogenes (MIC=MBC=0.4 mg/ml). Both plant extracts had the same MIC and MBC for Salmonella spp. while BBE had stronger bactericidal effect on Escherichia coli O157:H7 (MBC=150 mg/ml) and ME on L. monocytogenes (MBC=100 mg/ml). ClO2 had stronger bacteriostatic effect on L. monocytogenes (MIC=1 ppm) than on the Gram-negative bacteria (MIC=3 ppm). For the produce study, 300 mg/ml ME exerted the highest (P ≤ 0.05) E. coli O157:H7 reduction (4.5 log CFU/g at day 1) on spinach, and 3 ppm ClO2 + 300 mg/ml ME had the highest (P ≤ 0.05) L. monocytogenes reduction on both (4.5-5.6 log CFU/g). There was a similar (P>0.05) E. coli O157:H7 reduction on blueberries, regardless of antimicrobial treatment. For the microbiota study, Proteobacteria was the most abundant phylum in blueberries, soil, and water, with the exception of fruits from Mexico. Blueberries grown on the different regions shared two predominant genera: Heliorestis (10.5-47.4%) and Thiomonas (5.0-9.1%). Nonetheless, alpha and beta diversity revealed that blueberry microbiota structures were distinctive. PCoA plots revealed that within regions the microbial composition distribution was different (P ≤0.05) among fruits, soil, and water. Based on the results, ME combined with ClO2, could represent an antimicrobial alternative against foodborne pathogens for the produce industry. Furthermore, the study of the microbiota provided a good understanding on the bacterial community profile in blueberries and the blueberry farming environment across regions.

Chemical disinfection is the cornerstone of safe drinking water. However, the use of chemical disinfection results in the unintentional formation of disinfection by-products (DBPs), an outcome of reactions between the disinfectant and natural organic matter (NOM) present in the native (raw) water. DBPs are suspected carcinogens, and as such, have been regulated by the U.S. Environmental Protection Agency (USEPA) under the Safe Drinking Water Act (SDWA). This document reports the results of a study that investigated the use of chlorine dioxide pre-oxidation for the reduction of DBP precursors, and subsequently, DBP formation potential (FP). To determine the effectiveness of the chlorine dioxide pre-oxidation process, two surface waters were studied: raw water from Lake Claire (Orlando, FL) and raw water from the East Maui Watershed (Makawao, HI). Lake Claire water contains approximately 11-12 mg/L of NOM and 35 mg/L as CaCO3 of alkalinity, while the Maui source water typically ranges between 7-8 mg/L of NOM with 2-10 mg/L as CaCO3 of alkalinity. Two chlorine dioxide doses were investigated (0.75 mg/L and 1.5 mg/L) and compared to a control to quantify the effectiveness of this advanced pre-treatment oxidation process. Water collected at each site was subject to the following treatment process: oxidation, coagulation, flocculation, sedimentation, ultrafiltration, and disinfection with free chlorine. Disinfection by-product formation potential (DBPFP) analysis showed that ClO2 pre-oxidation, in general, increased the 7-day DBPFP of the East Maui water, and decreased the 7-day DBPFP of the Lake Claire source water. For the Lake Claire water at the higher ClO2 dose, total trihalomethanes (TTHM) were decreased by 37 percent and the five regulated haloacetic acids (HAA5) by 23 percent. For the East Maui source water at the higher ClO2 dose, TTHM’s were increased by 53 percent and HAA5’s by 60 percent. Future research should determine the effect of alkalinity on DBPFP, which could be the reason why chlorine dioxide pre-oxidation caused one water source’s DBPFP to decrease and the other to increase.

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