Evaluation of the Effect of Chlorine Dioxide on Strawberries to Control Spoilage Micro-Organisms

Abstract

The objective of the present work was to evaluate the efficiency of chlorine dioxide to inhibit the growth of mesophilic bacteria, psychrotrophic bacteria and yeast and mold on strawberries compared to sanitizing sodium hypochlorite, currently the most widely used. The strawberries were treated with both sanitizers at a concentration of 100ppm and stored at temperatures of 15°C for 7 days or at 7°C for 25 days. The two sanitizers were effective in inhibiting the growth of micro-organisms tested, demonstrating that helped in increasing shelf life of strawberries. The chlorine dioxide showed in some tests, more efficient results than sodium hypochlorite, especially during the first few days of fruit storage. By the end of the tests, results were similar between them. Thus, results show that chlorine dioxide can replace sodium hypochlorite as a sanitizing of strawberries and that the control of the storage temperature is critical to enhance the fruit shelf life.

Correlação entre dados microbiológicos e físicoquímicos com as boas práticas de fabricação de queijos coloniais produzidos no Sul do Brasil

“…Bordini et al (2020) observaram que 75% dos queijos tipo colonial comercializados em feira livre no sul do Brasil apresentaram contagens acima do permitido pela legislação brasileira para esse micro-organismo. A contaminação por coliformes está muitas vezes relacionada à inadequada higienização das instalações, equipamentos e principalmente das mãos dos manipuladores ou a água utilizada durante o processamento (Contini et al, 2018). Dessa maneira, os resultados do presente trabalho indicam a clara necessidade de maior atenção aos parâmetros de higienização e controle de potabilidade da água nas propriedades estudadas.…”