Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves

Abstract

This work evaluated the effectiveness of 1 and 2% acetic and lactic acid, 3% hydrogen peroxide, 200 mg/L sodium hypochlorite and 200 mg/L sodium dichloroisocyanurate to reducing natural contaminants as well as Salmonella enterica Enteritidis inoculated on the surface of strawberries, cucumbers, and rocket leaves. The reduction of aerobic mesophilic and molds and yeasts was between 1.67-2.73 and 0.61-1.46 log CFU/g in strawberries, 1.48-2.19 and 1.02-2.01 log CFU/g on rocket leaves, and 1.10-2.08 and 0.88-1.58 log CFU/g in cucumbers, respectively. The most effective sanitizers for reducing Salmonella enterica Enteritidis in strawberries were 1% and 2% lactic acid, while in cucumbers and rocket leaves was the 2% lactic acid as well as the 3% hydrogen peroxide, for both samples. The results of this study clearly show the potential of the proposed strategies to replace chlorinated compounds in the sanitization step of fresh produce.

Citric acid and clove essential oil as alternatives to chlorine compounds on sanitization of apples

“…The treatments were carried out in 4 L of sanitizing solution. Concentrations and exposure time followed parameters found in previous experiments and in data available in the literature (Abdollahzadeh et al,2014;Al-Rousan et al, 2018;Lepaus et al, 2020). The analyzes were carried out immediately after the sanitization treatments.…”

“…to reduce Salmonella enterica Enteritidis in strawberries, cucumbers and rocket leaves (Lepaus et al, 2020). The minimum inhibitory concentration of clove EO and cinnamon EO necessary to make Gram-positive (Staphylococcus aureus and Listeria monocytogenes) and Gram-negative (E. coli and Salmonella sp.)…”

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

“…Despite the popularity of chlorine as a sanitizer, it may lead to quality deterioration by reacting with organic substances within the food during washing treatments (Lee & Huang, 2019). Furthermore, the free chlorine level in the washing water must be regularly monitored since it may lead to the generation of carcinogenic disinfection by‐products (Lepaus et al, 2020; Lippman et al., 2020). Peroxyacetic acid (PAA) has been suggested as an alternative chemical disinfectant to chlorine (Görgüç et al., 2019).…”

Evaluating the potential of electrolysed water for the disinfection of citrus fruit in packinghouses

“…Taking this into account, the Brazilian legislation recommends only the application of sodium hypochlorite (NaClO) as a sanitizing agent at a minimum free chlorine concentration of 200 ppm for 2 min 5 . However, NaClO does have several disadvantages such as causing eye irritation and injuries, and corrosion of many instruments 6 . Another problem with NaClO is that it can react with certain organic substances, becoming more toxic and carcinogenic, being a problem for the environment 7 .…”

“…EW is commonly produced via the electrolysis of NaCl solutions, although part of the products in the anode are redirected to a cathodic chamber to achieve a pH of 8.0 ± 1.5 in the final solution. Unlike NaClO solutions, where the pH is between 11.00 and 12.00, presenting more difficult handling, exposing the operator and the machinery to an alkalinity solution generally higher than pH 11.00 6 . Finally, EW has the main biocidal reagents HOCl, ClO − , HO 2 and superoxide radicals, as described by Abadias et al 9 .…”