Assessment of the impact of hydrogen peroxide solutions on microbial loads and quality factors of red bell peppers, strawberries and watercress

Alexandre, Elisabete M. C.; Brandão, Teresa R. S.; Silva, Cristina L. M.

doi:10.1016/j.foodcont.2012.04.012

Cited by 50 publications

(21 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The treatment with hydrogen peroxide reduced 1.85 log CFU/g, and the result is similar to that found by Alexandre et al (2012), who sanitized strawberry samples with the same sanitizer at a concentration of 1% and 5% for 2 minutes and obtained a reduction of 1.46 log CFU/g and 2.25 log CFU/g, respectively. The efficiency of sanitization involves other factors in addition to concentration and time of exposition, such as the surface characteristics of the food, formation of resistant biofilms, temperature, and pH (São José et al, 2014).…”

Section: Strawberriessupporting

confidence: 87%

Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves

2020

View full text Add to dashboard Cite

This work evaluated the effectiveness of 1 and 2% acetic and lactic acid, 3% hydrogen peroxide, 200 mg/L sodium hypochlorite and 200 mg/L sodium dichloroisocyanurate to reducing natural contaminants as well as Salmonella enterica Enteritidis inoculated on the surface of strawberries, cucumbers, and rocket leaves. The reduction of aerobic mesophilic and molds and yeasts was between 1.67-2.73 and 0.61-1.46 log CFU/g in strawberries, 1.48-2.19 and 1.02-2.01 log CFU/g on rocket leaves, and 1.10-2.08 and 0.88-1.58 log CFU/g in cucumbers, respectively. The most effective sanitizers for reducing Salmonella enterica Enteritidis in strawberries were 1% and 2% lactic acid, while in cucumbers and rocket leaves was the 2% lactic acid as well as the 3% hydrogen peroxide, for both samples. The results of this study clearly show the potential of the proposed strategies to replace chlorinated compounds in the sanitization step of fresh produce.

show abstract

Section: Strawberriessupporting

confidence: 87%

Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves

2020

View full text Add to dashboard Cite

show abstract

“…Hydrogen peroxide (10%) fumes reduced E. coli , Salmonella typhimurium, and L. monocytogenes counts on lettuce leaves by 3 log CFU/g after a treatment time of 10 min (Back, Ha, & Kang, ). Dipping in 200 ppm of H 2 O 2 solution (5% concentration) eliminated 2 to 4 log CFU/g of mesophiles from strawberries, coliforms from watercress, and Listeria innocua from the surface of red bell peppers (Alexandre et al., ). Aerosolized H 2 O 2 treatment on smooth tomato surfaces resulted in undetectable levels of E. coli , while their populations were reduced by 4.9 log CFU/g on cantaloupe rind and 1.5 log CFU/g on the surface of spinach leaves (Jiang et al., ).…”

Section: Methods Of Decontamination Of Fresh Fruits and Vegetablesmentioning

confidence: 99%

“…H 2 O 2 is a potent oxidizing agent and forms hydroxyl free radicals (OH), which target the bacterial cell components like lipids, proteins, and DNA essential for cell proliferation (McDonnell & Russell, 1999). By its ability to eliminate spoilage microorganisms, H 2 O 2 has been reported to significantly extend the shelf life of fruits and vegetables (Alexandre, Brandão, & Silva, 2012;Guan, Fan, & Yan, 2013). One of the main reasons for its popularity as a disinfectant is its ability to decompose into water and oxygen, leaving behind no toxic residues.…”

Section: Chemical Treatmentsmentioning

confidence: 99%

Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques

Bhilwadikar

Pounraj

Manivannan

et al. 2019

Comp Rev Food Sci Food Safe

106

View full text Add to dashboard Cite

Fresh fruits and vegetables are a rich source of micronutrients. However, many foodborne illnesses have been linked to the consumption of fresh fruits and vegetables as they are reported to harbor contaminants such as microorganisms and pesticides. Recently reported foodborne outbreaks have been linked to a diverse group of fruits and vegetables due to the presence of various pathogens including Salmonella, Escherichia coli, and Listeria monocytogenes. Also, the increased use of pesticides has resulted in the deposition of chemical residues on the surface of fruits and vegetables, which has led to the adverse health conditions such as cancer, birth defects, and neurodevelopmental disorders. Fresh commodities are subjected to various treatments to prevent or minimize these outbreaks, and the main targets of such treatments have been the elimination of pathogens and degradation of toxic chemical residues. Here, we have discussed various decontamination methods including simple household washing, chemical treatments, and modern technologies with their mode of action for microbial and pesticide removal. The simple household processes are not very effective in the removal of pathogenic organisms and pesticides. The use of modern techniques like cold plasma, ozone, high hydrostatic pressure, and so on, showed better efficacy in the removal of microorganisms and pesticides. However, their industrial use is limited considering high installation and maintenance cost. In this review, we suggest combined methods based on their mode of decontamination and suitability for a selected fruit or vegetable for effective decontamination of microbes and pesticide together to reduce the treatment cost and enhance food safety.

show abstract

“…Other researchers have reported that a minimum of 0.34 M of hydrogen peroxide is needed to inactivate microorganisms. 54,55 Therefore, we can conclude that the hydrogen peroxide concentration generated by our setup is smaller than the minimum amount of hydrogen peroxide required for inactivation of E. coli O157:H7 by hydrogen peroxide alone. However, this experiment cannot refute the presence of a combined inactivation effect of hydrogen peroxide and other species.…”

Section: -mentioning

confidence: 72%

Roles of individual radicals generated by a submerged dielectric barrier discharge plasma reactor during Escherichia coli O157:H7 inactivation

2015

View full text Add to dashboard Cite

A submerged dielectric barrier discharge plasma reactor (underwater DBD) has been used on Escherichia coli O157:H7 (ATCC 35150). Plasma treatment was carried out using clean dry air gas to investigate the individual effects of the radicals produced by underwater DBD on an E. coli O157:H7 suspension (8.0 log CFU/ml). E. coli O157:H7 was reduced by 6.0 log CFU/ml for 2 min of underwater DBD plasma treatment. Optical Emission Spectra (OES) shows that OH and NO (α, β) radicals, generated by underwater DBD along with ozone gas. E. coli O157:H7 were reduced by 2.3 log CFU/ml for 10 min of underwater DBD plasma treatment with the terephthalic acid (TA) OH radical scavenger solution, which is significantly lower (3.7 log CFU/ml) than the result obtained without using the OH radical scavenger. A maximum of 1.5 ppm of ozone gas was produced during the discharge of underwater DBD, and the obtained reduction difference in E.coli O157:H7 in presence and in absence of ozone gas was 1.68 log CFU/ml. The remainder of the 0.62 log CFU/ml reduction might be due to the effect of the NO (α, β) radicals or due to the combined effect of all the radicals produced by underwater DBD. A small amount of hydrogen peroxide was also generated but does not play any role in E. coli O157:H7 inactivation.

show abstract

Assessment of the impact of hydrogen peroxide solutions on microbial loads and quality factors of red bell peppers, strawberries and watercress

Cited by 50 publications

References 29 publications

Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves

Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves

Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques

Roles of individual radicals generated by a submerged dielectric barrier discharge plasma reactor during Escherichia coli O157:H7 inactivation

Contact Info

Product

Resources

About