Inactivation of foodborne pathogens at home-canning with dishwasher cycles

The purpose of this study was to evaluate the inactivation of foodborne pathogens in homemade canned food by dishwasher cycles. The 450 ml cans of peptone water, tomato and potato puree were prepared with 1.5% salt and 25 mL vinegar. After the prepared cans were sterilized, they were inoculated with Escherichia coli O157:H7, Salmonella, and L. monocytogenes at the levels of 106-107. The cans were treated in Program 1 (50°C-122 min), Program 2 (60°C-54 min) and Program 3 (70°C-96 min) of the dishwasher cycles. The inside and outside temperature change profiles of the jar were monitored using thermocouples. Dishwasher cycles reduced the pathogen populations the most in peptone water (>6 log), tomato (2-6 log), potato (<3 log), respectively. E. coli O157:H7 showed the least resistance in dishwasher cycles, and L. monocytogenes showed the most. As a result, it has been found that dishwasher cycles are not sufficient to inactivate the pathogens tested in homemade preserves in case of contamination.