Combination of peracetic acid and ultrasound reduces Salmonella Typhimurium on fresh lettuce (Lactuca sativa L. var. crispa)

Abstract

outbreaks related to fruits and vegetables have been reported being lettuce one of the most contaminated. Peracetic acid (PA) at 50 mg/L, sodium dichloroisocyanurate (SD) at 100 mg/L, and the combination of SD at 100 mg/L and babaçu coconut () oil detergent at 100 mg/L were applied to fresh lettuce. Natural contaminant microbiota, physicochemical characteristics, and sensory attributes were evaluated. PA and SD reduced mesophilic aerobic counts by 2.1 and 1.5 log cfu/g, respectively. The most efficient treatment in reducing natural microbiota (i.e., PA) was applied alone and in combination with ultrasound (US). It reduced Typhimurium counts to undetectable levels (< 1 log cfu/g). US further reduced Typhimurium counts by 0.6 log cfu/g in relation to PA, treatment which lessened the pH but increased the titratable acidity of lettuce, but did not cause total color difference. Therefore, the combination of PA and US holds a potential industrial application for sanitization purposes.

Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow Melon

“…erefore, due to the chlorination's ability to cause selection of chlorine-resistant bacteria [30], the high use of this sanitizer may be causing its ine ciency in the inactivation of bacteria. Likewise, low ultrasonic e ciency was also observed in the natural microbiota inactivation of fruits and vegetables [19,31,32].…”

Modeling Salmonella Typhimurium Inactivation in Dry-Fermented Sausages: Previous Habituation in the Food Matrix Undermines UV-C Decontamination Efficacy

“…Instrumental color parameters were determined according to the CIE color scale using a portable CM-600D spectrophotometer (Konica Minolta Sensing Inc., Osaka, Japan) equipped with an illuminant A, 8 mm aperture, and 10 • standard observer (Monteiro et al, 2017). Lightness (L * ) and redness (a * ) were determined, and the total color difference ( E) between dryfermented sausages treated by UV-C light and non-treated sausages was calculated according to Silveira et al (2018). In addition, surface reflectance at 650/570 nm was measured to estimate cured meat fading (American Meat Science Association [AMSA], 2012).…”

The effects of power ‐ ultrasound, peroxyacetic acid and sodium chloride washing treatments on the physical and chemical quality characteristics of dried figs

“…In line with this, recent studies have been intensively focused on this subject. Some examples include US and aqueous ozone for cherry tomato (Taiye Mustapha et al., 2020), US and sodium hypochlorite for fresh cabbage (Alenyorege et al, 2019b), US and PAA for fresh lettuce (L. O. Silveira et al., 2018), US, chlorine and PEF for iceberg lettuce (Huang & Chen, 2018), and US and sodium hypochlorite for fresh arugula (Francisco et al., 2018). However, there has been no report investigating the effects of combined washing treatments on the quality characteristics of dried figs.…”

“…Therefore, literature studies have been focused on the combined use of US and sanitizing agents in washing treatments to achieve better microbial inactivation rates as well as to preserve the desired quality characteristics of food products (Guo et al, 2017;Heshmati & Nazemi, 2018 (Alenyorege et al, 2019b), US and PAA for fresh lettuce (L. O. Silveira et al, 2018), US, chlorine and PEF for iceberg lettuce , and US and sodium hypochlorite for fresh arugula (Francisco et al, 2018). However, there has been no report investigating the effects of combined washing treatments on the quality characteristics of dried figs.…”