Ultrasound improves chemical reduction of natural contaminant microbiota and Salmonella enterica subsp. enterica on strawberries

Rosário, Denes Kaic Alves do; Mutz, Yhan S.; Peixoto, Jaqueline Moreira Curtis; Oliveira, Syllas Borburema Silva; Carvalho, Raquel Vieira de; Carneiro, Joel Camilo Souza; José, Jackline Freitas Brilhante de São; Bernardes, Patrícia Campos

doi:10.1016/j.ijfoodmicro.2016.10.009

Cited by 73 publications

(53 citation statements)

References 37 publications

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“…A aplicação de ultrassons tem atraído a atenção pelo papel na sustentabilidade do meio ambiente e por não causar danos, enquadrando -se no conceito de tecnologia verde (São José et al, 2014a;Rosário et al, 2017). Outro fator importante para a sua utilização na indús-tria alimentar é o facto de não gerar odores desagradáveis e não ocasionar perda significativa de nutrientes, somado ao facto da possibilidade de ser aplicado à temperatura ambiente e sem libertação de calor (Piyasena et al, 2003).…”

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Estratégias alternativas na higienização de frutas e hortaliças

José

2017

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R E S U M OO consumo de frutas e hortaliças tem aumentado em função da sociedade moderna que procura hábitos de vida mais saudáveis. O consumidor atual utiliza cada vez mais alimentos mais próximos dos frescos, que apresentem conveniência e, ao mesmo tempo, qualidade microbiológica, sensorial e nutricional. A qualidade microbiológica de frutas e hortaliças está relacionada com a presença de microrganismos alteradores, que podem reduzir a vida útil desses produtos e a de microrganismos patogénicos que podem provocar doenças nos consumidores. A operação de lavagem juntamente com aplicação de desinfetantes é a etapa na qual pode ser reduzida a carga microbiana de forma a assegurar a segurança do produto. Os compostos clorados são amplamente utilizados na descontaminação, contudo, há interesse em utilizar outros, uma vez que estes geram resíduos tóxicos (trihalometanos) em presença de matéria orgânica em fase de decomposição. De entre as alternativas, a literatura indica a aplicação de outros desinfetantes químicos como peróxido de hidrogénio, ácido peroxicético, dióxido de cloro, ozono, ácidos orgânicos e descontaminantes físicos como os ultrassons. Palavras chave: compostos clorados, qualidade dos alimentos, desinfetantes, ultrassons. A B S T R A C TThe consumption of fruits and vegetables has increased with modern society seeking healthier lifestyles. Today consumers want fresh foods, with convenience and microbiological, sensory and nutritional quality. The microbiological quality of fruits and vegetables is related with the presence of spoilage microorganisms, which can reduce the shelf life of these products and the presence of pathogenic microorganisms that can cause illness in consumers. Washing step with sanitizers application is the stage which can be reduced microbial load to ensure safety product. Chlorinated compounds are widely used in descontamination, however, there is interest in using others since they generate toxic wastes, as trihalomethanes, in the presence of organic matter undergoing decomposition. Among the alternatives, the literature indicate the application of other chemical sanitizers such as hydrogen peroxide, peroxiacetic acid, chlorine dioxide, ozone, organic acids and physical descontaminating as ultrasound.

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Section: Ultrassonsunclassified

“…A associação de ultrassons a agentes químicos pode contribuir para a inativação de microrganismos (São José e Vanetti, 2015; Rosário et al, 2017). Birmpa et al (2013) Cao et al (2010) relataram que os ultrassons são eficientes para inibir a incidência de alteração e preserva a qualidade no pós -colheita de morangos.…”

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Estratégias alternativas na higienização de frutas e hortaliças

José

2017

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“…In this study, 91.66% (n = 11) of the restaurants use chlorinated compounds for their sanitization step, using one of four different brands of chlorinated compounds and sanitary water with the addition of 2.5% of sodium hypochlorite. Among the sanitizers used in the food industry and restaurants, especially to wash fresh produce, chlorine and chlorinated compounds are often used (Rosário et al, 2017). Their ease of use, low cost, high antimicrobial activity and complete dissolution in water make chlorinated agents a common choice for a disinfectant in (Petri et al, 2015).…”

Section: Survey Of Sanitization Proceduresmentioning

confidence: 99%

“…A washing operation associated with the use of sanitizing solutions is considered the only process that can effectively reduce the number of spoilage-inducing and pathogenic microorganisms and contribute to the safety of the product (São José et al, 2014). The chemicals most often used to sanitize vegetables are chlorinated compounds (Rosário et al, 2017). Chlorine and its diverse forms are the most frequently used disinfectants.…”

Section: Introductionmentioning

confidence: 99%

Sanitization protocols applied to commercial restaurants: Effects on natural contaminant microbiota and Salmonella enterica Enteritidis adhered on tomatoes

Machado¹,

Lyra²,

Silva³

et al. 2017

Afr. J. Microbiol. Res.

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Sanitization is considered as essential for the microbial control of vegetables. The aim of this study was to evaluate the sanitization procedures used in commercial restaurants located in Vitória, Brazil. The efficacy of these sanitization procedures in reducing the presence of natural microbiota and Salmonella enterica Enteritidis cells on tomatoes were evaluated. All the restaurants in this study applied the sanitization methods using containers for diluting the sanitization solution. After the sanitization treatments, a reduction in mesophilic aerobic counts, yeasts, moulds and S. enterica occurred in all the treatments. A higher reduction in microorganisms was observed after treatment with 2% acetic acid. There was no significant difference between tomatoes treated with a sodium dichloroisocyanurate solution and sodium hypochlorite for all microorganisms which were evaluated. Chlorinated compounds are the most used products but a limitation in microbial inactivation was observed in this study.

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“…While low intensity ultrasound has been employed for biomedical purposes as a therapeutic, operative, and diagnostic tool (Rubin, Bolander, Ryaby, & Hadjiargyrou, ), high intensity ultrasound (HIU), which has more destructive power, is typically used in cleaning systems and liquid degassing processes. High intensity ultrasound (HIU) treatment (10 to 1000 W/cm 2 and 20 to 100 kHz in frequency range) seems to be an attractive approach for microbial inactivation in liquid foods due to its low cost and feasibility for industrial use, that maintains the sensory and nutritional attributes of food for consumer acceptability (Luo and Oh, ; Mason, ; McClements, ; Pokhrel et al., ; Rosario et al., ; Sienkiewicz, Wesołowski, Stankiewicz, & Kotowski, ).…”

Section: Introductionmentioning

confidence: 99%

High Intensity Ultrasound for Salmonella Enteritidis Inactivation in Culture and Liquid Whole Eggs

Techathuvanan

D’Souza

2018

Journal of Food Science

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High intensity ultrasound (HIU) continues to be researched as a nonthermal inactivation technology of appeal to food manufacturers. The advantages of HIU include maintenance of product quality, freshness, product homogenization, along with simultaneous inactivation of pathogens. Besides, it is simple, relatively inexpensive, and easily adaptable to most processing environments. This study investigated the effect of HIU for Salmonella Enteritidis inactivation in culture and liquid whole eggs (LWEs) to decrease egg-associated outbreaks. Overnight S. Enteritidis cultures and spiked LWE (both at 8 log CFU/mL) were treated with 20-kHz HIU for 0, 1, 5, 10, and 30 min (n = 6) in a temperature-controlled system, not to exceed 20 °C, and replicated thrice. At each time point, samples were enumerated on XLT4 agar and morphologically analyzed using scanning electron microscopy, with measurements of color and rheological properties. Our results revealed significant reduction of healthy S. Enteritidis cells up to 3.6 log CFU/mL and 2.3 log CFU/25 mL after HIU treatment of merely 10 min of overnight culture and 30 min in LWE, respectively (P < 0.05). After 5 and 10-min HIU treatment, significant reduction of 1.4-log CFU/25 mL healthy S. Enteritidis in LWE was obtained (P < 0.05). Even at 1-min exposure time, HIU showed significant 1.9 log CFU/mL reduction of cultures (P < 0.05); however, no log-reduction was observed in LWE after 1 min. Scanning electron micrographs showed increased cell structural damage using longer HIU exposure. For product color changes, lower redness and yellowness of LWE were observed visually and instrumentally after 5-min HIU treatment (P < 0.05). The rheological properties of LWE measured at 0 to 200 s shear rate, showed that shear stress of HIU-treated LWEs decreased after 5-min HIU exposure, but increased after 30-min treatment. This study demonstrated that HIU shows promise for rapid Salmonella control in LWE and other liquid foods, as an alternative inactivation method for use in hurdle approaches.

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Ultrasound improves chemical reduction of natural contaminant microbiota and Salmonella enterica subsp. enterica on strawberries

Cited by 73 publications

References 37 publications

Estratégias alternativas na higienização de frutas e hortaliças

Estratégias alternativas na higienização de frutas e hortaliças

Sanitization protocols applied to commercial restaurants: Effects on natural contaminant microbiota and Salmonella enterica Enteritidis adhered on tomatoes

High Intensity Ultrasound for Salmonella Enteritidis Inactivation in Culture and Liquid Whole Eggs

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