Effect of different chemical compounds and ultrasound bath on the sanitization of minimally processed carrots
DOI:
https://doi.org/10.5433/1679-0359.2020v41n5supl1p2087Keywords:
Peracetic acid, . Sodium dichloroisocyanurate, Sodium hypochlorite, Minimally processed, Pathogens, Ultrasound.Abstract
The objective of this study was to evaluate the effect of the use of different chemical compounds combined with ultrasound bath on the sanitization of minimally processed carrots. The sanitizers sodium hypochlorite, peracetic acid, and sodium dichloroisocyanurate were investigated, all of them associated with the ultrasound bath, and the aerobic mesophiles and E. coli counts were evaluated. Sodium hypochlorite associated with ultrasound reduced the population of aerobic mesophiles and E. coli by 0.23 and 1.88 log cycles, respectively. For sodium dichloroisocyanurate associated with ultrasound, the reduction was 3.06 and 2.76 log cycles, while for the association with peracetic acid, this reduction was 2.72 and 2.35 log cycles. Thus, the effect of the ultrasound bath and sodium dichloroisocyanurate increased the decontamination efficiency of the minimally processed carrots. In addition, there is an alternative to the use of sodium hypochlorite, once they are not involved in reactions with organic compounds and the formation of trihalomethanes, which are harmful to health.Downloads
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References
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São José, J. F. B., & Vanetti, M. C. D. (2012). Effect of ultrasound and commercial sanitizers on natural microbiota and Salmonella enterica Typhimurium on cherry tomatoes. Food Control, 24(1-2), 95-99. doi: 10.1016/j.foodcont.2011.09.008
Selma, M. V., Ibañez, A. M., Allende, A., Cantwella, M., & Suslow, T. (2008). Effect of gaseous ozone and hot water on microbial and sensory quality of cantaloupe and potential transference of Escherichia coli O157:H7 during cutting. Food Microbiology, 25(1), 162-168. doi: 10.1016/j.fm.2007.06.003
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Burnett, S. L., & Beuchat, L. R. (2001). Human pathogens associated with raw produce and unpasteurized juices, and difficulties in decontamination. Journal of Industrial Microbiology Biotechnology, 27(2), 104-110. doi: 10.1038/sj.jim.7000199
Busscher, H. J., Weerkamp, A. H., Van Der, M. H. C., Van Pelt, A. W., De Jong, H. P., & Arends, J. (1984). Measurement of the surface free energy of bacterial cell surface and its relevance for adhesion. Applied Environmental Microbiology, 48(5), 980-983.
Cao, S., Hu, Z., Pang, B., Wang, H., Xie, H., & Wu, F. (2010). Effect of ultrasound treatment on fruit decay and quality maintenance in strawberry after harvest. Food Control, 21(4), 529-532. doi: 10.1016/j. foodcont.2009.08.002
Fialho, J. F. Q. Jr., Naves, E. A. A., Bernardes, P. C. B., Ferreira, D. C., Anjos, L. D. dos, Gelamo, R. V.,... Andrade, N. J. (2017). Stainless steel and polyethylene surfaces functionalized with silver nanoparticles. Food Science and Technololy International, 24(1), 87-94. doi: 10.1177/ 1082013217731414
Food and Agriculture Organization/World Health Organization (2002). First pan-european conference on food quality and safety. Foodborne Diseases are on the Rise. In Europe -FAO/WHO Call For Better Consumer Protection. Retrieved from http://www.fao.org/3/a-y3696e.pdf
Francisco, C. A. I., Araujo, E. A., Ferreira, D. C., Rosario, D. K. A., & Cunha, M. F. (2017). Synergistic effect of sodium hypochlorite and ultrasound bath in the decontamination of fresh arugulas. Journal of Food Safety, 38(1), 12391e. doi: 10.1111/jfs.12391
Ganesh, K. C., & Anand, S. K. (1998). Significance of microbial biofilms in food industry: a review. International Journal of Food Microbiology, 42(1-2), 9-27. doi: 10.1016/s0168-1605(98)00060-9
Gani, A., Baba, W. N., Ahmad, M., Shah, U., Khan, A. A., Wani, I. A.,… Gani. A. (2016). Effect of ultrasound treatment on physico-chemical, nutraceutical and microbial quality of strawberry. LWT - Food Science and Technology, 66, 496-502. doi: 10.1016/j.lwt.2015.10.067
Gil, M. I., Selma, M. V., López-Galvez, F., & Allende, A. (2009). Fresh-cut product sanitation and wash water disinfection: problems and solutions. International Journal of Food Microbiology, 134(1-2), 37-45. doi: 10.1016/j.ijfoodmicro.2009.05.021
Glowacz, M., Mogren, L. M., Reade, J. P. H., Cobb, A. H., & Monaghan, J. M. (2013). Can hot water treatments enhance or maintain postharvest quality of spinach leaves? Postharvest Biology Technology, 81, 23-28. doi: 10.1016.j.postharvbio.2013.02.004
Gogate, P. R., & Kabadi, A. M. (2009). A review of application of cavitation in biochemical engineering/biotechnology. Biochemical Engineering Journal, 44(1), 60-72. doi: 10.1016/j.bej.2008. 10.006
Havelaar, A. H., Kirk, M. D., Torgerson, P. R., Gibb, H. J., Hald, T., Lake, R. J.,… Devleesschauwer, B. (2015). World health organization global estimates and regional comparisons of the burden of foodborne disease in 2010. PLoS Medicine, 12(12), e1001923. doi: 10.1371/journal.pmed.1001923
Kim, H., & Song, K. B. (2017). Combined treatment with chlorine dioxide gas, fumaric acid, and ultraviolet-C light for inactivating Escherichia coli 0157:H7 and Listeria monocytogenes inoculated on plums. Food Control, 71, 371-375. doi: 10.1016/j.foodcont.2016.07.022
Kroupitski, Y., Golberg, D., Belausov, E., Pinto, R., Swartzberg, D., Granot, D., & Sela, S. (2009). Internalization of Salmonella enterica in leaves is induced by light nd involves chemotaxis and penetration through open stomata. Applied Environmental Microbiology, 75(19), 6076-6086. doi: 10.1128/AEM.01084-09
Ma, L., Zhang, M., Bhandari, B., & Gao, Z. (2017). Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables. Trends in Food Science and Technology, 64, 23-38. doi: 10.1016/j.tifs.2017.03.005
Michaels, B., Gangar, V., Schattenberg, H., Blevins, M., & Ayers, T. (2003). Effectiveness of cleaning methodologies used for removal of physical, chemical and microbiological residues from produce. Food Service Technology, 3(1), 9-15. doi: 10.1046/j.1471-5740.2003.00063.x
Ministério da Saúde (2005). Vigilância epidemiológica das doenças transmitidas por alimentos no Brasil, 1999 - 2004. Brasília: Secretaria de Vigilância em Saúde. (Boletim Eletrônico Epidemiológico, ano 05, 6). Recuperado de http://bvsms.saude.gov.br/bvs/periodicos/boletim_eletronico_epi_ano05_n06.pdf
Moretti, C. V. (2008). Encontro nacional sobre processamento mínimo de frutas e hortaliças. Lavras, MG: UFLA.
Park, E. J., Alexander, E., Taylor, G. A., Costa, R., & Kang, D. H. (2009). The decontaminative effects of acidic electrolyzed water for Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on green onions and tomatoes with differing organic demands. Food Microbiology, 26 (4), 386-390. doi: 10.1016/j.fm.2008.10.013
Rastogi, N. (2011). Opportunities and challenges in application of ultrasound in food processing. Critical Reviews in Food Science and Nutrition, 51(8), 705-722. doi: 10.1080/10408391003770583
Ruíz-Cruz, S., Félix, E. A., Cinco, M. D., Osuna, M., & Aguilar, G. (2007). Efficacy of sanitizers in reducing Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes populations on fresh-cut carrots. Food Control, 18(11), 1383-1390. doi: 10.1016/j.foodcont.2006.09.008
São José, J. F. B. (2017). Estratégias alternativas na higienização de frutas e hortaliças. Revista de Ciências Agrárias, 40(3), 630-640. doi: 10.19084/RCA16124
São José, J. F. B., & Vanetti, M. C. D. (2012). Effect of ultrasound and commercial sanitizers on natural microbiota and Salmonella enterica Typhimurium on cherry tomatoes. Food Control, 24(1-2), 95-99. doi: 10.1016/j.foodcont.2011.09.008
Selma, M. V., Ibañez, A. M., Allende, A., Cantwella, M., & Suslow, T. (2008). Effect of gaseous ozone and hot water on microbial and sensory quality of cantaloupe and potential transference of Escherichia coli O157:H7 during cutting. Food Microbiology, 25(1), 162-168. doi: 10.1016/j.fm.2007.06.003
Strevett, K. A., & Chen, G. (2003). Microbial surface thermodynamics and applications. Research in Microbiology, 154(5), 329-335. doi: 10.1016/S0923-2508(03)00038-X
Van Oss, C. J. (1994). Interfacial forces in aqueous media. New York, NY: Marcel Dekker, Inc.
Van Oss, C. J., & Giese, R. F. (1995). The hydrophilicity and hydrophobicity of clay minerals. Clays and Clay Minerals, 43, (4) 474-477. doi: 10.1346/CCMN.1995.0430411
Velázquez, L. C., Barbini, M. B., Escudero, E., Estrada, C. L., & Guzmán, M. S. de. (2009). Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables. Food Control, 20(3), 262-268. doi: 10.1016/j.foodcont. 2008.05.012
Vieira, J. V. (2008). Cenoura (Daucus carota). Importância econômica. Brasília, BR: EMBRAPA Hortaliças, Sistemas de Produção, 5. Recuperado de https://sistemasdeproducao.cnptia.embrapa. br/FontesHTML/ Cenoura/Cenoura_Daucus_Carota/ importancia_economica.html
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2020-08-07
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Freitas, G. L., Melo, G. C. B., Toloi, F. T., Vianna, P. C. B., Gonçalves, L. D. dos A., & Naves, E. A. A. (2020). Effect of different chemical compounds and ultrasound bath on the sanitization of minimally processed carrots. Semina: Ciências Agrárias, 41(5supl1), 2087–2096. https://doi.org/10.5433/1679-0359.2020v41n5supl1p2087
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