A meta‐analysis of factors influencing the inactivation of Shiga toxin‐producing Escherichia coli O157:H7 in leafy greens

Abstract

AbstractRecent advancements in modeling suggest that microbial inactivation in leafy greens follows a nonlinear pattern, rather than the simple first‐order kinetics. In this study, we evaluated 17 inactivation models commonly used to describe microbial decline and established the conditions that govern microbial survival on leafy greens. Through a systematic review of 65 articles, we extracted 530 datasets to model the fate of Shiga toxin‐producing Escherichia coli O157:H7 on leafy greens. Various factor analysis methods were employed to evaluate the impact of identified conditions on survival metrics. A two‐parameter model (jm2) provided the best fit to most of both natural and antimicrobial‐induced persistence datasets, whereas the one‐parameter exponential model provided the best fit to less than 20% of the datasets. The jm2 model (adjusted R2 = .89) also outperformed the exponential model (adjusted R2 = .58) in fitting the pooled microbial survival data. In the context of survival metrics, the model averaging approach generated higher values than the exponential model for >4 log reduction times (LRTs), suggesting that the exponential model may be overpredicting inactivation at later time points. The random forest technique revealed that temperature and inoculum size were common factors determining inactivation in both natural and antimicrobial‐induced die‐offs.. The findings show the limitations of relying on the first‐order survival metric of 1 LRT and considering nonlinear inactivation in produce safety decision‐making.