Effect of decontamination on the microbial load, the sensory quality and the nutrient retention of ready-to-eat white cabbage

Abstract

The effect of different decontamination treatments such as washing with sodium hypochlorite (20 and 200 mg/L), peroxyacetic acid (80 and 250 mg/L), neutral electrolysed oxidising water (4.9 and 31.7 mg/L free chlorine) and contact with 1.55 mg/L chlorine dioxide gas on the microbial and sensory quality, and the nutrient content of fresh-cut white cabbage was studied. Only rinsing with 200 mg/L sodium hypochlorite, peroxyacetic acid or contact with gaseous chlorine dioxide resulted in significantly higher reductions of the total plate count (1.5-2.5 log cfu/g) than the ones achieved by washing with tap water (0.5 log cfu/g). However, those treatments giving the best results from a microbial point of view induced significant changes in the sensory quality. Regarding the effects on nutrient content, the mechanical effects caused by water washing already reduced the vitamin C content by 16-29%. Contrary to washing with neutral electrolysed oxidising water and contact with chlorine dioxide gas, a supplementary decrease of the vitamin C content ranging between 9 and 28% was observed, when peroxyacetic acid or 200 mg/L sodium hypochlorite were used. After the use of peroxyacetic acid or gaseous chlorine dioxide, the phenol content also showed a decreasing trend, although not statistically significant. Apart from the effect of washing with water, the lipophilic nutrients were well retained after a decontamination step except for the alpha-tocopherol content, when peroxyacetic acid was used (-43 to 56%), and for the all-trans-beta-carotene content (-8%) of cabbage in contact with gaseous chlorine dioxide. Because of its potential to reduce the initial microbial load without negative effects on the sensory quality, in combination with its limited effects on nutrient content, a treatment with 80 mg/L peroxyacetic acid is preferable to decontaminate fresh-cut white cabbage

Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut

“…These results are in accordance with those found in raw cabbage (Peñas, Frias, Gómez, & Vidal-Valverde, 2010) and other Brassica fresh vegetables (Feng-Di, Bao-Ping, Bo, & Bei-Zhong, 2007;Olarte, Sanz, Echávarri, & Ayala, 2009;Vandekinderen et al, 2009).…”

The Impact of Food Quality Information Services on Food Supply Chain Pricing Decisions and Coordination Mechanisms Based on the O2O E-Commerce Mode

“…Quality Information Service on the Total Profit of the Food Supply Chain. According to (13), (17), (18), (21), (23), (25), (26), (27), and (37), we use 2 = 6, 1 ∈ [0, 10], and then we use Matlab software to graph the results (see Figure 7). We analyze the impact of the level of the online channel's food quality information service on the profit of the food supply chain as follows.…”

“…The prices in the online and offline channels under the Stackelberg game are 1 , 2 , respectively; see (17) and (18), and taking 1 , 2 into (1), we can obtain the demand of the online and offline channels under the Stackelberg game, 1 , 2 , respectively. Finally, we insert the parameter values into (25) and find that the food processing factory's profit before coordination is 18354.…”

“…The factors affecting food quality information servicescustomer service level and satisfaction, safety, sustainability, and cost-efficiency-are the primary targets of an effective food supply chain [17]. Food quality is significantly affected by the use of a standard (or nonstandard) container.…”

Application of Neutral Electrolyzed Water on pork chops and its impact on meat quality

“…Contaminated pork with Salmonella Typhi showed reduction counts by 0.47 and 0.3 log CFU/g when NEW and NaClO treatments were used however, no significant difference was detected when results were compared with SS treatment. It has been reported that treatments combined with shaking methodologies improve the sanitization process 12,[35][36][37] ; this could remove surface bacteria and allow NEW to come into contact with deeper cells. Treated pork chops were kept at 4 °C for 8 days.…”