Conventional and non-conventional disinfection methods to prevent microbial contamination in minimally processed fruits and vegetables

Mendoza, Iana Cruz; Luna, Esther Ortiz; Pozo, María Dreher; Vásquez, Mirian Villavicencio; Montoya, Diana Coello; Moran, Galo Chuchuca; Romero, Luis Galarza; Yepez, Ximena; Salazar, Rómulo; Romero-Peña, María; León, Jonathan Coronel

doi:10.1016/j.lwt.2022.113714

Cited by 36 publications

(25 citation statements)

References 228 publications

(187 reference statements)

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“…Alvarenga et al [ 26 ] verified that the application of ultrasound alone reduced the aerobic mesophile count by 1.09 log CFU/g in strawberries. The limited efficiency of US treatment isolated in the sanitization step of fruits and vegetables could be attributed to the capacity of microorganisms to penetrate these foods, becoming inaccessible to sound waves and the cavitation process produced by the equipment [ 7 ]. Furthermore, treatment conditions, such as time, ultrasound equipment (frequency and potency), and the type and amount of food treated, could impact sanitization efficiency [ 2 ].…”

Section: Resultsmentioning

confidence: 99%

“…Some postharvest practices such as peeling and slicing can damage the vegetal tissue, favors the release of cellular fluids, and provides water and nutrients to microorganisms’ growth [ 7 ]. Despite this fact, the counts on the sixth day of storage were statistically the same as the counts determined one day after sanitization ( p > 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…Leafy vegetable composition favors the presence and growth of many pathogenic and non-pathogenic microorganisms, including bacteria, yeasts, and molds. Considering the long distance between farms and commercialization, the procedures applied during processing must guarantee the safety of the product [ 7 ].…”

Section: Resultsmentioning

confidence: 99%

“…In contrast, as an advantage, they often do not require an additional preparation step before consumption. However, the lack of a formal cooking or preparation step can cause concerns for consumers regarding the microbiological, sensorial, and nutritional qualities of the produce [ 6 , 7 ]. Additionally, the cases of foodborne disease outbreaks associated with the consumption of RTE leafy vegetables contaminated with pathogens like Escherichia coli , Salmonella spp., and Listeria spp.…”

Section: Introductionmentioning

confidence: 99%

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Ultrasound, Acetic Acid, and Peracetic Acid as Alternatives Sanitizers to Chlorine Compounds for Fresh-Cut Kale Decontamination

et al. 2022

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Chlorinated compounds are usually applied in vegetable sanitization, but there are concerns about their application. Thus, this study aimed to evaluate ultrasound (50 kHz), acetic acid (1000; 2000 mg/L), and peracetic acid (20 mg/L) and their combination as alternative treatments to 200 mg/L sodium dichloroisocyanurate. The overall microbial, physicochemical, and nutritional quality of kale stored at 7 °C were assessed. The impact on Salmonella enterica Typhimurium was verified by plate-counting and scanning electron microscopy. Ultrasound combined with peracetic acid exhibited higher reductions in aerobic mesophiles, molds and yeasts, and coliforms at 35 °C (2.6; 2.4; 2.6 log CFU/g, respectively). Microbial counts remained stable during storage. The highest reduction in Salmonella occurred with the combination of ultrasound and acetic acid at 1000 mg/L and acetic acid at 2000 mg/L (2.8; 3.8 log CFU/g, respectively). No synergistic effect was observed with the combination of treatments. The cellular morphology of the pathogen altered after combinations of ultrasound and acetic acid at 2000 mg/L and peracetic acid. No changes in titratable total acidity, mass loss, vitamin C, or total phenolic compounds occurred. Alternative treatments presented equal to or greater efficacies than chlorinated compounds, so they could potentially be used for the decontamination of kale.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Ultrasound, Acetic Acid, and Peracetic Acid as Alternatives Sanitizers to Chlorine Compounds for Fresh-Cut Kale Decontamination

et al. 2022

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“…Therefore, new environmentally friendly sterilization technology has been widely concerned in the food industry, including ozone, plasma-activated water (PAW), acidic electrolyzed water (AEW), ultrasound technology (US), pulsed electric field, etc. [ 1 , 2 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

Plasma-Activated Acidic Electrolyzed Water: A New Food Disinfectant for Bacterial Suspension and Biofilm

Heng

Wang

Jiang

et al. 2022

Foods

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Food-borne diseases are widespread all over the world, and food safety has attracted much attention. This study is the first to use plasma to activate acidic electrolyzed water (AEW) to obtain a new disinfectant for food processing. The germicidal efficacy of plasma-activated acidic electrolyzed water (PA-AEW) on B. subtilis suspension and biofilm was investigated. Furthermore, the synergistic effect of different bactericidal factors was inferred by investigating the physicochemical parameters of PA-AEW and the influencing factors of bactericidal effect. The results demonstrate that PA-AEW is a highly effective and rapid disinfectant. The killing logarithm (KL) value of PA-AEW on B. subtilis suspension could reach 2.33 log10CFU/mL with a sterilization time of 10 s, which is significantly higher than that of AEW (KL = 0.58 log10CFU/mL) and plasma-activated water (PAW) (KL = 0.98 log10CFU/mL) (significant difference, p < 0.01). Moreover, the KL value of the B. subtilis biofilm of PA-AEW was 2.41 log10CFU/mL, better than that of PAW and AEW (significant difference, p < 0.01), indicating that PA-AEW has important application prospects in food processing. The synergistic effect should come from the interaction between reactive chlorine species (RCS) and reactive oxygen and nitrogen species (RONS) in PA-AEW.

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Investigating processing practices and microbiological quality of minimally processed vegetables in Brazil

de Aragão Freire Ferreira Finger,

de Almeida Silva,

Bernardino

et al. 2024

Braz J Microbiol

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Conventional and non-conventional disinfection methods to prevent microbial contamination in minimally processed fruits and vegetables

Cited by 36 publications

References 228 publications

Ultrasound, Acetic Acid, and Peracetic Acid as Alternatives Sanitizers to Chlorine Compounds for Fresh-Cut Kale Decontamination

Ultrasound, Acetic Acid, and Peracetic Acid as Alternatives Sanitizers to Chlorine Compounds for Fresh-Cut Kale Decontamination

Plasma-Activated Acidic Electrolyzed Water: A New Food Disinfectant for Bacterial Suspension and Biofilm

Investigating processing practices and microbiological quality of minimally processed vegetables in Brazil

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