Effect of aqueous chlorine dioxide and UV-C treatment on the microbial reduction and color of cherry tomatoes

Song, Hyeon-Jeong; Choi, Do Lim; Song, Kyung Bin

doi:10.1007/s13580-011-0043-6

Cited by 33 publications

(12 citation statements)

References 27 publications

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“…Electrolyzed water influenced positively the reduction of weight loss only in the first 10 days of storage, in fact, at the end of the storage period, the better treatment was chlorine dioxide, followed by Berry Very®, electrolyzed water and control, with losses of about 2.5%. Similar results have been reported with aqueous chlorine dioxide for blueberries and cherry tomatoes (Song et al, 2011).…”

Section: Discussionsupporting

confidence: 89%

The efficacy of different postharvest treatments on physico-chemical characteristics, bioactive components and microbiological quality of fresh blueberries during storage period

Chiabrando¹,

Peano²,

Giacalone³

2017

Food Res.

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In recent years, there is increasing consumption and interest in berry fruits in general and blueberries in particular due to their nutritional and health characteristics. However, blueberries are highly susceptible to microbial contamination and loss of product quality. In this study, the effects of postharvest washing treatment and cold storage (15 days) on the quality of blueberries were examined. The blueberries were treated with mineral water, aqueous chlorine dioxide, electrolyzed water and Berry Very®, a new commercial product. During the storage, physicochemical and microbiological analysis were carried out in order to compare the efficacy of treatments. The results indicated that chlorine dioxide treatment and electrolyzed water had a positive effect on the reduction of yeast and mold proliferation, postharvest decay and weight loss.

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Section: Discussionsupporting

confidence: 89%

The efficacy of different postharvest treatments on physico-chemical characteristics, bioactive components and microbiological quality of fresh blueberries during storage period

Chiabrando¹,

Peano²,

Giacalone³

2017

Food Res.

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“…Postbloom fruit drop caused by Colletotrichum acutatum was reported in 2002 (35). Any foodborne outbreak damages the entire fresh produce industry for a long period of time (32); therefore, appropriate postharvest treatment is essential to prevent and control foodborne pathogens in fresh blueberries.…”

mentioning

confidence: 99%

Antimicrobial Activity of Controlled-Release Chlorine Dioxide Gas on Fresh Blueberries

Sun

Bai

Ference

et al. 2014

Journal of Food Protection

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The effect of chlorine dioxide (ClO2) gas on the safety and quality of blueberries was studied. In vitro studies revealed that both ClO2 gas fumigation and ClO2 direct contact in water killed food pathogen bacterium Escherichia coli and fruit decay pathogen fungus Colletotrichum acutatum. In vivo studies were conducted using noninoculated berries and berries inoculated with postharvest decay and foodborne pathogens. Berries were inoculated with either E. coli (5.2 log CFU/g) or C. acutatum (3.9 log CFU/g). Inoculated fruit were dried for 2 h at room temperature in a climate-controlled laboratory and packed in perforated commercial clamshells, with or without ClO2 pads, and stored at 10°C for up to 9 days. The effects of ClO2 on microbial populations and fruit firmness were monitored during storage. In the inoculation experiment, treatment with ClO2 reduced populations of E. coli and C. acutatum by 2.2 to 3.3 and 1.3 to 2.0 log CFU/g, respectively. For the noninoculated blueberries, the initial total aerobic bacteria count and the yeast and mold count were 4.2 and 4.1 log CFU/g, respectively. ClO2 treatment reduced total aerobic bacteria count and yeast and mold count by 1.5 to 1.8 and 1.3 to 1.7 log CFU/g, respectively. The firmness of both inoculated and noninoculated blueberries was maintained by ClO2 treatment. Thus, controlled-release ClO2 gas fumigation technology shows promise as an effective and practical antimicrobial agent in commercial clamshell packaging of blueberry and other fruits.

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“…Typhimurium with UV‐C treatment on flour powder. The levels of Salmonella spp., inoculated on Roma tomatoes were reduced 3.1 log CFU/g through UV‐C irradiation (500 mJ/cm 2 ) (Song, Choi, & Song, ). Compared to these previous studies, this study showed a weaker reduction effect.…”

Section: Resultsmentioning

confidence: 99%

Combined effect of aerosolized malic acid and UV‐C for the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on fresh‐cut lettuce

Seong

Kwon

2017

Journal of Food Safety

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This study was conducted to investigate the effects of aerosolized malic acid and ultraviolet light (UV‐C) for inhibiting the growth of foodborne pathogens, Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes, on fresh‐cut lettuce. The antimicrobial effects of aerosolized 2% malic acid and UV‐C, alone or in combination, were tested. Ten grams of lettuce were inoculated with three strains of each pathogens and treated with aerosolized malic acid for 20 min and UV‐C for 30 min. After each treatment, lettuce was stored at 5 °C for 15 days. Sequential treatment (aerosolized malic acid after UV‐C) was the most effective for reducing E. coli O157:H7, S. Typhimurium, and L. monocytogenes and resulted in reduction of 2.89, 1.38, and 2.95 log10 CFU/g after treatment and 3.15, 3.00, and 4.58 log10 CFU/g after 15 days, respectively. These results suggested that combined treatment with aerosolized malic acid after UV‐C can be a useful intervention method for improving the microbial safety of fresh‐cut produce. Practical applications The experiment suggested new method on the inactivation of foodborne pathogens on lettuce. Treatment with aerosolized 2% malic acid after UV‐C was the most effective method to inhibit the growth of foodborne pathogens in this study. This method will be helpful for fresh‐cut lettuce producers to manage the safety and quality of lettuce.

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Effect of aqueous chlorine dioxide and UV-C treatment on the microbial reduction and color of cherry tomatoes

Cited by 33 publications

References 27 publications

The efficacy of different postharvest treatments on physico-chemical characteristics, bioactive components and microbiological quality of fresh blueberries during storage period

The efficacy of different postharvest treatments on physico-chemical characteristics, bioactive components and microbiological quality of fresh blueberries during storage period

Antimicrobial Activity of Controlled-Release Chlorine Dioxide Gas on Fresh Blueberries

Combined effect of aerosolized malic acid and UV‐C for the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on fresh‐cut lettuce

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