Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow Melon

Abstract

Ultrasound combined with sanitizers is efficient for the reduction of microbiological contaminants in fruits and vegetables. However, the physicochemical changes remain to be elucidated. Therefore, the isolated and combined effect of ultrasound (40 kHz, 500 W) and sodium hypochlorite (NaOCl) (100 mg/L) for 5 min in the bacterial microbiota and physicochemical changes on yellow melon (Cucumis melo L.) were evaluated. Mesophilic aerobic bacteria (MAB), pH, total titratable acidity (TTA), and texture profile were performed. No changes in pH and TTA (p>0.05) were obtained. Firmness, chewiness, cohesiveness, and gumminess increased (p<0.05) after the ultrasound application. A synergistic effect between ultrasound and NaOCl in the MAB reduction was achieved. Therefore, ultrasound improves the antimicrobial effect of NaOCl and texture profile without undesirable chemical changes.

Inactivation of Multi-Drug Resistant Non-Typhoidal Salmonella and Wild-Type Escherichia coli STEC Using Organic Acids: A Potential Alternative to the Food Industry

“…Besides, several studies have investigated the antimicrobial capacity of hypochlorous acid and sodium hypochlorite in the application for food decontamination [ 21 , 22 ]. However, a low efficacy in microbial inactivation of sodium hypochlorite (NaOCl) in food has been reported [ 23 , 24 ]. Moreover, according to the European Commission’s expert group for technical advice on organic production, sodium hypochlorite (NaOCl) and other chlorine-based compounds are not recommended for organic farming systems [ 25 ] due to the capacity of carcinogenic product formation, such as trihalomethanes [ 23 , 24 ].…”

“…However, a low efficacy in microbial inactivation of sodium hypochlorite (NaOCl) in food has been reported [ 23 , 24 ]. Moreover, according to the European Commission’s expert group for technical advice on organic production, sodium hypochlorite (NaOCl) and other chlorine-based compounds are not recommended for organic farming systems [ 25 ] due to the capacity of carcinogenic product formation, such as trihalomethanes [ 23 , 24 ]. Furthermore, the selection of chlorine-resistant bacteria has been reported because of the chlorination step during processing [ 26 ].…”

Application of Ultrasound Combined with Acetic Acid and Peracetic Acid: Microbiological and Physicochemical Quality of Strawberries

“…Outbreak records involving the consumption of fresh food contaminated with pathogenic microorganisms highlight the need for improvement in the postharvest sanitization of these products [1][2][3]. Chlorine-based compounds, especially sodium hypochlorite, are commonly used during the sanitization of vegetables to control such outbreaks [4][5][6]. In Brazil, as occurs in other countries, chlorine compounds are the most used sanitizers for fruits and vegetables because they are cheap, easy to prepare and have an antimicrobial efficiency [4,5].…”

“…Chlorine-based compounds, especially sodium hypochlorite, are commonly used during the sanitization of vegetables to control such outbreaks [4][5][6]. In Brazil, as occurs in other countries, chlorine compounds are the most used sanitizers for fruits and vegetables because they are cheap, easy to prepare and have an antimicrobial efficiency [4,5]. However, there are questions about the efficiency of chlorine-based solutions on biofilms as well as the chemical reactions of free chlorine with organic matter in wash water, which can produce carcinogenic toxic products such as trihalomethanes and haloacetic acids [4][5][6][7].…”

“…In Brazil, as occurs in other countries, chlorine compounds are the most used sanitizers for fruits and vegetables because they are cheap, easy to prepare and have an antimicrobial efficiency [4,5]. However, there are questions about the efficiency of chlorine-based solutions on biofilms as well as the chemical reactions of free chlorine with organic matter in wash water, which can produce carcinogenic toxic products such as trihalomethanes and haloacetic acids [4][5][6][7]. For this reason, chlorinated compounds are banned in some European countries, such as Germany, Switzerland, the Netherlands, Denmark and Belgium [8,9].…”