Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact

Ölmez, Hülya; Kretzschmar, Ursula

doi:10.1016/j.lwt.2008.08.001

Cited by 493 publications

(345 citation statements)

References 59 publications

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“…Entretanto, recentes surtos associados à contaminação por patógenos provenientes de vegetais minimamente processados trazem à tona a discussão sobre a eficiên-cia do tratamento com cloro, na obtenção de produtos seguros (Ölmez & Kretzschmar 2009). Além disto, há o risco de formação de produtos indesenjáveis, por meio de reações com a matéria orgânica, o que pode levar, futuramente, a novas restrições regulamentadoras.…”

Section: Key-wordsunclassified

Eficiência de óleos essenciais de canela e cravo-da-índia como sanitizantes na indústria de alimentos

Beraldo

Daneluzzi

Scanavacca

et al. 2013

Pesqui. Agropecu. Trop.

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INTRODUÇÃOOs óleos essenciais (OEs) de plantas são comumente comercializados em função de sua capacidade aromatizante. No entanto, têm des- ABSTRACT RESUMOpertado grande interesse, devido às propriedades funcionais que, também, apresentam como antimicrobianos, principalmente para a aplicação em alimentos. Entretanto, a utilização de OEs como antimicrobianos aplicados diretamente em Os sanitizantes químicos tradicionais utilizados na indústria de alimentos apresentam, como desvantagem, o possível desenvolvimento de resistência e adaptação bacteriana, interferindo na eficiência bactericida mínima destes produtos. Os óleos essenciais com atividade antimicrobiana despertam grande interesse na indústria de alimentos, pela possível utilização como princípios ativos de sanitizantes. Esta pesquisa objetivou determinar a concentração inibitória mínima (CIM) dos óleos essenciais (OEs) de cravo-da-índia e canela contra bactérias Gram positivas (Staphylococcus aureus e Listeriamono cytogenes) e Gram negativas (Escherichia coli e Salmonella sp.) e compará-la com a CIM do hipoclorito de sódio, além de determinar a concentração bactericida mínima (CBM) dos OEs para L. monocytogenes. Foi utilizado o método da microdiluição e os OEs foram caracterizados, quimicamente, por cromatografia gasosa -espectrometria de massa. Os componentes principais dos OEs de canela e cravo-da-índia foram o cinamaldeído (67,58%) e o eugenol (77,58%), respectivamente. A CIM do OE de canela foi de 0,04%, para as bactérias Gram positivas, e < 0,02%, para a bactérias Gram negativas. O OE de cravo-da-índia teve CIM de 0,04% para Salmonella sp., 0,06% para E. coli e S. aureus e 0,08% para L. monocytogenes. Para todas as bactérias testadas, a CIM do hipoclorito de sódio foi > 0,2%. A CBM para L. monocytogenes, no OE de cravo-da-índia, foi de 0,18% e o OE de canela destacou-se por apresentar CBM < 0,02%, demonstrando a possibilidade do uso destes OEs, principalmente o de canela, como princípios ativos de sanitizantes. PALAVRAS-CHAVE: Cinnamomum zeylanicum; Syzygium aromaticum; controle de micro-organismos. Efficiency of cinnamon and clove essential oils as sanitizers in the food industryThe traditional chemical sanitizers used in the food industry have the disadvantage of a possible development of bacterial resistance and adaptation, interfering with their minimum bactericidal efficiency. Essential oils with antimicrobial activity arouse great interest in the food industry for their possible use as active ingredients of sanitizers. This study aimed to determine the minimum inhibitory concentration (MIC) of cinnamon and clove essential oils (EOs) against Gram-positive (Staphylococcus aureus and Listeriamono cytogenes) and Gramnegative (Escherichia coli and Salmonella sp.) bacteria, as well as compare it with the MIC of sodium hypochlorite, and to determine the minimum bactericidal concentration (MBC) of EOs for L. monocytogenes. The microdilution method was used and the EOs were chemically characterized by gas chromatographymass spectrometry. The main compone...

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Section: Key-wordsunclassified

Eficiência de óleos essenciais de canela e cravo-da-índia como sanitizantes na indústria de alimentos

Beraldo

Daneluzzi

Scanavacca

et al. 2013

Pesqui. Agropecu. Trop.

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“…Recent studies have shown the efficacy of several new decontamination technologies in order to assess the microbial safety of the fresh produce (Allende, Tom as-Barber an, & Gil, 2006;Gil, Selma, L opez-G alvez, & Allende, 2009;G omez-L opez, Rajkovic, Ragaert, Smigic & Devlieghere, 2009;Rico, Martin-Diana, Barat, & Barry-Ryan, 2007;€ Olmez & Kretzschmar, 2009). Among them, ultrasound is a non-thermal technology, able to inactivate microorganisms, which is acquiring importance within the food industry because is reasonably inexpensive and energy saving (Awad, Moharram, Shaltout, Asker, & Youssef, 2012).…”

Section: Introductionmentioning

confidence: 99%

Determination of the efficacy of ultrasound combined with essential oils on the decontamination of Salmonella inoculated lettuce leaves

Millan-Sango

Garroni

Farrugia

et al. 2016

LWT

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a b s t r a c tSalmonella is one of main pathogenic bacteria present in fresh produce. Ultrasound has been reported to be effective at inactivating food-borne pathogens. Moreover, ultrasound can be combined with essential oils to enhance its efficacy. This study evaluates the reduction and inactivation of Salmonella enterica Abony inoculated on lettuce leaves by the application of continuous and pulsed ultrasound as well as ultrasound combined with the essential oil of oregano and thyme. The physicochemical properties of these essential oil nanoemulsions are characterised while the structural damage of treated leaves is determined by the electrolyte leakage. Ultrasound combined with essential oils enhanced the microbial reduction on lettuce leaves and inactivation on the treated water, resulting on significant differences at concentrations higher than 0.018% (v/v) compared to control. Particle size, zeta potential and pH varied between 35 and 133 nm, À26 to À36 mV and 5.67 to 5.38, respectively. Electrolyte leakage was similar for both the control and the treated samples, increasing when essential oils were applied.

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“…Sodium hypochlorite (NaClO) is the most widely used sanitizer in the fresh-cut industry (Lee and Baek 2008). Nevertheless, concerns about its limited efficacy and the toxicity of chlorination by-products formed in the presence of organic matter stimulate the continuous search for more effective and more innocuous alternative sanitization strategies (Ö lmez and Kretzschmar 2009). One of the postulated alternatives to sodium hypochlorite is an aqueous solution of chlorine dioxide (ClO 2 ), which possesses higher oxidation capacity and forms fewer halogenated by-products (Richardson et al 2000;Hua and Reckhow 2007;Gómez-López et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Effect of alternatives to chlorine washing for sanitizing fresh coriander

Gao

Fang

et al. 2017

J Food Sci Technol

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Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact

Cited by 493 publications

References 59 publications

Eficiência de óleos essenciais de canela e cravo-da-índia como sanitizantes na indústria de alimentos

Eficiência de óleos essenciais de canela e cravo-da-índia como sanitizantes na indústria de alimentos

Determination of the efficacy of ultrasound combined with essential oils on the decontamination of Salmonella inoculated lettuce leaves

Effect of alternatives to chlorine washing for sanitizing fresh coriander

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