A comparison of single oxidants versus advanced oxidation processes as chlorine-alternatives for wild blueberry processing (Vaccinium angustifolium)

Application of emerging technologies to control Salmonella in foods: A review

“…The increase in temperature was achieved by delivering H 2 O 2 through a nozzle aperture of 1 mm with a peristaltic pump. Reduced or lack of synergistic effect between UV light and H 2 O 2 at lower temperatures shown by low levels of pathogen reduction was reported by many researchers in their experiments with blueberries (Crowe, Bushway, Bushway, Davis-Dentici, & Hazen, 2007) and water (Koivunen & Heinonen-Tanski, 2005). Effect of UV light intensity was found to be less significant than H 2 O 2 concentration.…”

Quantitative suspension tests for the evaluation of bactericidal, fungicidal and sporicidal effects of biocides used in vaccine production facility

“…Most previous reports have only analyzed the effect of biocides against reference strains from ATCC (Jang et al, 2008;Sagripanti and Bonifacino, 1996;Crowe et al, 2007). Susceptibility of environmental isolates to biocides is now attracting special attention since ATCC strains that are laboratory adapted, may not be good predictors for the susceptibility of strains extracted from environments.…”

Impact of postharvest treatments, chlorine and ozone, coupled with low-temperature frozen storage on the antimicrobial quality of lowbush blueberries (Vaccinium angustifolium)

“…In order to closely simulate industrial spray processing parameters, aqueous ozone and chlorine treatment administration was based on a previously published method by Crowe et al (2007) which delivered 0.42 L/min per 0.5 kg of blueberries at a conveyor belt speed of 12.19 m/min. These conditions allowed for a contact time of 60 s which is in keeping with current blueberry processing parameters.…”

“…Nevertheless, ozone, in both the gaseous and aqueous forms, continues to receive attention as a potential chlorine-alternative due to its superior oxidizing potential over common oxidizing species (Munter, 2001) coupled with its effectiveness against a wide variety of microorganisms (Khadre, Yousef, & Kim, 2001). In the aqueous form, the antimicrobial efficacy of ozone as a postharvest treatment has been exhibited on a wide variety of fruit and vegetable commodities including red bell peppers, strawberries, and watercress (Alexandre, Santos-Pedro, Brandão, & Silva, 2011); alfalfa seeds and sprouts (Sharma, Demirci, Beuchat, & Fett, 2002;Wade et al, 2003); iceberg lettuce (Akbas & Olmez, 2007); and blueberries (Crowe, Bushway, Bushway, Davis-Dentici, & Hazen, 2007). For example, blueberries treated with 1 mg/L aqueous ozone sprays applied during in-line processing resulted in population reductions of !2.0 log CFU/g in inoculated field cultures of both Enterobacter agglomerans and Pseudomonas fluorescens whereas reductions observed on inoculated berries treated with 100 mg/L chlorine resulted in reductions in both cultures of 1.0 log CFU/g.…”

“…With the majority of lowbush blueberries in North America destined for IQF markets, this field study was conducted to extend the microbial focal point of our initial research on post-harvest oxidation treatments (Crowe et al, 2007) by evaluating the influence of ozone or chlorine sprays coupled with lowtemperature frozen storage on the microbial quality of lowbush blueberries.…”