Use of Organic Acids to Inactivate Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on Organic Fresh Apples and Lettuce

Park, Sang‐Hyun; Choi, Miran; Park, Jeong-Woong; Park, Ki-Hwan; Chung, Myung‐Sub; Ryu, Sangryeol; Kang, Dong‐Hyun

doi:10.1111/j.1750-3841.2011.02205.x

Cited by 139 publications

(71 citation statements)

References 31 publications

(33 reference statements)

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“…Some considerations regarding authorizations for use on produce in the United States are addressed in Table 1. The insights and quantitative estimates generated in this study will be (Akbas & Olmez, 2007;Choi et al, 2012;Hellstrom et al, 2006;Kim, Kim, & Song, 2009a, 2009bLee et al, 2002;Park, et al, 2011;Rodgers et al, 2004;Ruiz-Cruz et al, 2007;Sagong et al, 2011;Szabo et al, 2003;Yuk, Yoo, Yoon, Marshall, & Oh, 2007;Yuk et al, 2006;Zhang & Farber, 1996) Lactic acid is a direct food ingredient affirmed as generally recognized as safe (GRAS) as an antimicrobial agent, and shall meet the identity, limitations, and specifications described in this authorization ( 21 CFR 184.1061).…”

Section: Chlorine Dioxide~0mentioning

confidence: 98%

Reduction of Listeria monocytogenes contamination on produce – A quantitative analysis of common liquid fresh produce wash compounds

et al. 2014

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Section: Chlorine Dioxide~0mentioning

confidence: 98%

Reduction of Listeria monocytogenes contamination on produce – A quantitative analysis of common liquid fresh produce wash compounds

et al. 2014

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“…Organic acids are generally recognised as safe (GRAS) for use as food ingredients. Some organic acids have been evaluated as sanitisers on fruits and vegetables (Park et al 2011). Malic acid is the dominant acid in apple fruits, accounting for up to 90% of the total organic acids (Wu et al 2007;Zhang et al 2010) and has an important influence on the sour taste of apples.…”

mentioning

confidence: 99%

Changes in the levels of selected organic acids and sugars in apple juice after cold storage

Mezey¹,

Mezeyová²

2018

Czech J. Food Sci.

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Mezey J., Mezeyová I. (2018): Changes in the levels of selected organic acids and sugars in apple juice after cold storage. Czech J. Food Sci., 36: 175-180.Apples are a source of sugars, acids, and various biologically active compounds, such as phenolic compounds, which are responsible for most of the antioxidant activities of the fruit. The aim of this study was to evaluate how the cold storage of apple fruits affects the nutritional composition of selected organic acid and sugar content in juice in comparison to juice from fresh fruits. Statistical differences were confirmed between the content of citric acid, malic acid, total acid, pH, sucrose, fructose and glucose in juice from fresh fruits and from juice stored for 140 days. No statistical differences were observed between juice from fresh fruit and juice from fruits stored for 140 days in the content of acetic acid, tartaric acid, total sugar and sweetness index.

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“…Nascimento and Silva (2010) treated strawberries with different chemical products and observed greater reductions with 4% acetic acid, specifically with reductions of 1.18 and 1.34 log CFU·g -1 for mesophilic aerobic and moulds and yeast. Park et al (2011) observed that after 10 min of treatment in apples, 1 and 2% acid acetic promoted 0.52 to 2.78 log reduction and exhibited significant (p< 0.05) antibacterial effects against Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes as compared to the control treatment.…”

Section: Efficiency Of Sanitization Treatments On Natural Contaminantmentioning

confidence: 94%

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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Use of Organic Acids to Inactivate Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on Organic Fresh Apples and Lettuce

Abstract: It is suggested that organic acids have a potential as sanitizers for organic fresh produce. These data may help the organic produce industry provide safe fresh produce for consumers.

Cited by 139 publications

References 31 publications

Reduction of Listeria monocytogenes contamination on produce – A quantitative analysis of common liquid fresh produce wash compounds

Reduction of Listeria monocytogenes contamination on produce – A quantitative analysis of common liquid fresh produce wash compounds

Changes in the levels of selected organic acids and sugars in apple juice after cold storage

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

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