Cottonseed Protein Isolates, Sanitizer and Combinations Inactivate Listeria monocytogenes and Salmonella enterica Serovar Typhimurium In Vitro and on Post‐Harvest Seed

Contamination of minimally processed foods by pathogenic microorganisms is a food safety concern to consumers, food industries, and governmental agencies. The objectives of this research were to evaluate the inactivation of Listeria monocytogenes and Salmonella Typhimurium by cottonseed protein isolates (CSPI), a sanitizer, and their combinations in vitro, and on various types of seed. Glanded (CSPI‐Gd) or glandless (CSPI‐Gl) protein isolates, and sanitizer were applied to pathogens in vitro and on seeds. CSPI‐Gl and CSPI‐Gd had significant ( p < 0.05 ) antimicrobial activity against L. monocytogenes and Salmonella enterica serovar Typhimurium, revealing comparable biocidal effects of CSPI to sanitizer. CSPI, applied at 0.05%, and incubated with the bacterial composite, inactivated > 6.0 log of S. Typhimurium and > 5.0 log of L. monocytogenes . In assays of CSPI‐Gl + sanitizer + pathogens and CSPI‐Gd + sanitizer + pathogens, increased bacterial reductions occurred. Salmonella Typhimurium reductions on pathogen‐inoculated seed types ranged from 0.50–2.68 log, with enhanced bacterial inactivation by sanitizer supplementation. CSPI had limited detrimental effects on seed germination. Applications of CSPI‐Gl, CSPI‐Gd, sanitizer, and their combinations can enhance foodborne pathogen inactivation.