Citric acid as alternative to sodium hypochlorite for washing and disinfection of experimentally-infected spinach leaves

Finten, Gabriel; Jagus, Rosa Juana

doi:10.1016/j.lwt.2017.04.047

Cited by 22 publications

(22 citation statements)

References 22 publications

(34 reference statements)

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“…Similarly, the overall acceptability scores of 0.5% SA, 1% SA, and 1% AA were all 3.92 and were significantly different ( p < 0.05) from that (6.54) of the control group. The off-odor scores for CA, LA, and MA were not significantly reduced, consistent with previous studies (Finten, Agüero, & Jagus, 2017; Samara & Koutsoumanis, 2009). When considering organoleptic properties and bactericidal efficacy, CA was found to be better than chlorine-based sanitizers.…”

Section: Resultssupporting

confidence: 92%

“…When considering organoleptic properties and bactericidal efficacy, CA was found to be better than chlorine-based sanitizers. For example, in a study by Finten, Agüero, and Jagus (2017), CA was superior to sodium hypochlorite for the control of E. coli and L. innocua during refrigerated storage, whereas organoleptic score was not significantly different from that on using sodium hypochlorite. Additionally, when used in combination, the sensory quality of the combined sanitizer (hydrogen peroxide + CA) was not significantly changed, and the combination had the best disinfection efficacy compared with other sanitizers (hydrogen peroxide and hydrogen peroxide + electrolyzed water) and distilled water (Zhang & Yang, 2017).…”

Section: Resultsmentioning

confidence: 97%

“…Therefore, application of nonchlorine sanitizers has attracted much attention. Several comparison studies between chlorine and other chemical sanitizers have been performed recently (Bermúdez-Aguirre & Barbosa-Cánovas, 2013; Finten, Agüero, & Jagus, 2017; Neal et al, 2012; Poimenidou et al, 2016). Among these sanitizers, most organic acids have been given the classification of “generally recognized as safe” (GRAS) by the US Food and Drug Administration and have also been used as flavoring agents and pH regulators in the food industry.…”

Section: Introductionmentioning

confidence: 99%

“…Acetic, lactic, and citric acids are commonly used for the treatment of fresh-cut produce (Ölmez & Kretzschmar, 2009). The use of other acids (i.e., malic acid, propionic acid, succinic acid, and tartaric acid) as sanitizers, listed as “direct food substances affirmed as GRAS”, has also been reported in recent years (Finten, Agüero, & Jagus, 2017; Meireles, Giaouris, & Simões, 2016; Park, Baek, Kim, Kim, & Koo, 2013; Ramos-Villarroel, Martin-Belloso, & Soliva-Fortuny, 2015; Samara & Koutsoumanis, 2009). The antibacterial mechanisms of action of these compounds are based on reduced environmental and cellular pH values and increased anion accumulation (Carpenter & Broadbent, 2009; Parish, et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

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Comparison of Generally Recognized as Safe Organic Acids for Disinfecting Fresh-cut Lettuce

Wang

Tao

Liu

et al. 2018

Preprint

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14In this study, we aimed to determine the organic acids (acetic, lactic, citric, malic, 15 propionic, succinic, and tartaric acids; 1% and 0.5%, w/w or v/v) that were most 16 effective for fresh-cut lettuce disinfection based on analysis of quality (i.e., color, 17 electrolyte leakage, and sensory quality) and microbial examination. The results 18 showed that these acids did not negatively affect the color quality (i.e., L * , a * , b * , 19 whiteness index, and sensory color). Additionally, 0.5% lactic acid led to the lowest 20 electrolyte leakage (0.83%), which was not significantly different (p > 0.05) from that 21 of distilled water (0.46%). Lactic acid (1%) did not affect the sensory quality and led 22 to the highest microbial reduction (1.45 log reduction in aerobic plate counts [APCs]; 23 2.31 log reduction in molds and yeasts [M&Y]) and was therefore recommended as 24 the primary choice for lettuce disinfection. Malic acid (0.5%), with a 1.07% 25 electrolyte leakage rate, 0.73 log reduction in APCs, and 1.40 log reduction in M&Y, 26 was better than the other six acids (0.5%) and was recommended as a pH regulator 27 and a potential synergistic agent for oxidizing sanitizers. Acetic acid (1%) negatively 28 affected the sensory quality and led to the highest electrolyte leakage (2.90%). 29Microbial analysis showed that propionic acid (0.5% and 1%) was ineffective for 30 disinfection of lettuce (p > 0.05); thus, acetic and propionic acids were not 31 recommended. Our results provide insights into the choice of sanitizers and formula 32 design in food safety. 33 IMPORTANCE 34Since chlorine is forbidden in several countries, generally recognized as safe 35 organic acids are used in minimal processing industries and in household sanitizers. 36The disinfection efficacy of organic acids has been studied when used alone or with 37 oxidizing sanitizers. However, since different antibacterial mechanisms, contact time, 38 fresh produce, and concentration have been reported, the acids most effective for 39 single fresh produce disinfection, especially that of lettuce, an important salad 40 vegetable, are not known. Moreover, in developing countries, because of 41 imperfections in field management, cold chain transportation, and minimal processing 42 industry development, the demand for low-cost household sanitizers is greater than 43 that for minimally processed fresh produce. In this work, microbial load in lettuce was 44 determined after disinfecting with seven GRAS organic acids. The changes in quality 45 were also determined. These results provide insights into the choice of minimal 46 processing sanitizers and a formula design for household sanitizers. 47 48

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Comparison of Generally Recognized as Safe Organic Acids for Disinfecting Fresh-cut Lettuce

Wang

Tao

Liu

et al. 2018

Preprint

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“…Similarly, citric acid, as well as other organic acids, has been shown to display broad range bactericidal activity majorly related to pH reduction and disruption of cell transmembrane transport (Finten et al 2017). Product (1), whose application resulted in the highest mortality rates, was previously shown to inhibit growth of Xylella fastidiosa, reducing the severity of symptoms related to this pathogen in olive trees (Scortichini et al 2018).…”

Section: Discussionmentioning

confidence: 99%

Egg masses treatment with micronutrient fertilizers has a suppressive effect on newly-emerged nymphs of the brown marmorated stink bug Halyomorpha halys

Gonella¹,

Orrù²,

Alma³

2019

entomologia

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The effect of neutral electrolyzed water as a disinfectant of eggshells artificially contaminated with Listeria monocytogenes

Rivera‐Garcia

Santos‐Ferro

Ramírez-Orejel

et al. 2019

Food Science & Nutrition

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Neutral electrolyzed water (NEW) was tested as a disinfectant against Listeria monocytogenes on the surface of table eggs. Eggs were collected from a single Bovans White flock and were exposed to L. monocytogenes . Artificially contaminated eggs were divided into three different treatment groups: NEW, 2% citric acid solution (CAS), and saline solution (SS). To evaluate the bactericidal effect, the Mexican norm for antimicrobial activity determination protocol was performed. The observed bactericidal effect was compared against those obtained from CAS and SS. Bacterial cells present on the eggshells were quantified. NEW exhibited a significantly higher bactericidal effect than CAS when evaluated on the surfaces of chicken eggshells (6.11 log 10 CFU/ml reduction in vitro and a 2.18 log 10 CFU/egg reduction on eggs vs. 1.06 log 10 CFU/ml in vitro reduction and 1.74 log 10 CFU/egg). Additionally, CAS was found to react with the carbonate egg shield, resulting in a loss of cuticle integrity. Mineral content of NEW‐treated eggshells was similar to SS‐treated eggshells; however, CAS‐treated eggshells showed a significant decrease in phosphorous concentration compared to NEW treatment. In this study, we demonstrated the effect of NEW and CAS on the integrity of the L. monocytogenes wall using transmission electron microscopy. To the best of our knowledge, this is the first report of the effect of NEW against L. monocytogenes on eggshells. Our results show that NEW is a viable alternative solution for the disinfection of table eggs that does not affect the cuticle or shell.

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Citric acid as alternative to sodium hypochlorite for washing and disinfection of experimentally-infected spinach leaves

Cited by 22 publications

References 22 publications

Comparison of Generally Recognized as Safe Organic Acids for Disinfecting Fresh-cut Lettuce

Comparison of Generally Recognized as Safe Organic Acids for Disinfecting Fresh-cut Lettuce

Egg masses treatment with micronutrient fertilizers has a suppressive effect on newly-emerged nymphs of the brown marmorated stink bug Halyomorpha halys

The effect of neutral electrolyzed water as a disinfectant of eggshells artificially contaminated with Listeria monocytogenes

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