Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities

Artés, Francisco; Gómez, Perla A.; Aguayo, Encarna; Escalona, V.H.

doi:10.1016/j.postharvbio.2008.10.003

Cited by 330 publications

(202 citation statements)

References 106 publications

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“…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. Consequentemente, a indústria de processamento mínimo busca alternativas seguras (Arts et al 2009).…”

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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“…Electrolyzed water (EW), both acidic and neutral types, is a recent alternative sanitizing and antimicrobial treatment utilized in agriculture and in food industry (Artés et al, 2009). EW is obtained by adding NaCl to tap water in a chamber with a separating polyester membrane and conducting an electric current across an anode and a cathode.…”

Section: Introductionmentioning

confidence: 99%

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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“…The antimicrobial efficiency of weak organic acids is highly dependent on the pH of the final solution applied for fresh produce disinfection, as pH affects the concentration of undissociated acid formed (77,78). Moreover, it is known that the antimicrobial activity of organic acids is highly dependent on the type of acid (77,79).…”

Section: Figmentioning

confidence: 99%

Meta-analysis of the Effects of Sanitizing Treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes Inactivation in Fresh Produce

Prado-Silva

Cadavez

Gonzales-Barrón

et al. 2015

Appl Environ Microbiol

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The aim of this study was to perform a meta-analysis of the effects of sanitizing treatments of fresh produce on Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes. From 55 primary studies found to report on such effects, 40 were selected based on specific criteria, leading to more than 1,000 data on mean log reductions of these three bacterial pathogens impairing the safety of fresh produce. Data were partitioned to build three meta-analytical models that could allow the assessment of differences in mean log reductions among pathogens, fresh produce, and sanitizers. Moderating variables assessed in the meta-analytical models included type of fresh produce, type of sanitizer, concentration, and treatment time and temperature. Further, a proposal was done to classify the sanitizers according to bactericidal efficacy by means of a meta-analytical dendrogram. The results indicated that both time and temperature significantly affected the mean log reductions of the sanitizing treatment (P < 0.0001). In general, sanitizer treatments led to lower mean log reductions when applied to leafy greens (for example, 0.68 log reductions [0.00 to 1.37] achieved in lettuce) compared to other, nonleafy vegetables (for example, 3.04 mean log reductions [2.32 to 3.76] obtained for carrots). Among the pathogens, E. coli O157:H7 was more resistant to ozone (1.6 mean log reductions), while L. monocytogenes and Salmonella presented high resistance to organic acids, such as citric acid, acetic acid, and lactic acid (ϳ3.0 mean log reductions). With regard to the sanitizers, it has been found that slightly acidic electrolyzed water, acidified sodium chlorite, and the gaseous chlorine dioxide clustered together, indicating that they possessed the strongest bactericidal effect. The results reported seem to be an important achievement for advancing the global understanding of the effectiveness of sanitizers for microbial safety of fresh produce.T he consumption of fresh fruits and vegetables comprises an essential element of a healthy diet and a protective factor against several chronic diseases (1, 2). Even though the ingestion of these products is highly recommended by health authorities, guaranteeing fresh, safe, and high-quality fruits and vegetables remains an enormous challenge for fresh-produce industries.In order to deliver the health benefits (2), fruits and vegetables must be safe. One of the chief concerns related to the safety of these products is their recurrent and increased association with disease outbreaks (3-6). Epidemiological investigations indicate that Salmonella, pathogenic Escherichia coli, and Listeria monocytogenes stand out as the most important bacterial agents linked to fresh-produce disease outbreaks (3, 5-7). Recent studies have reported the occurrence and high diversity of these microorganisms in the environment or in close areas of produce farming areas (8-13).Given the above, fresh-produce industries have been implementing measures at pre-and postharvest steps to reduce or avoid the contam...

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Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities

Cited by 330 publications

References 106 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

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

Meta-analysis of the Effects of Sanitizing Treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes Inactivation in Fresh Produce

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