Neutral electrolyzed water (NEW), chlorine dioxide, organic acid based product and ultraviolet–C for inactivation of microbes in fresh-cut vegetable washing waters

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Pysyväisosoite

http://hdl.handle.net/10138/237850

Lähdeviite

Lehto , M , Kuisma , R M J , Kymäläinen , H-R & Mäki , M 2018 , ' Neutral electrolyzed water (NEW), chlorine dioxide, organic acid based product and ultraviolet–C for inactivation of microbes in fresh-cut vegetable washing waters ' , Journal of Food Processing and Preservation , vol. 42 , no. 1 , 13354 . https://doi.org/10.1111/jfpp.13354

Julkaisun nimi: Neutral electrolyzed water (NEW), chlorine dioxide, organic acid based product and ultraviolet–C for inactivation of microbes in fresh-cut vegetable washing waters
Tekijä: Lehto, Marja; Kuisma, Risto Martti Johannes; Kymäläinen, Hanna-Riitta; Mäki, Maarit
Tekijän organisaatio: Department of Agricultural Sciences
Hanna-Riitta Kymäläinen / Principal Investigator
Agrotechnology
Teachers' Academy
Päiväys: 2018-01
Kieli: eng
Sivumäärä: 9
Kuuluu julkaisusarjaan: Journal of Food Processing and Preservation
ISSN: 1745-4549
DOI-tunniste: https://doi.org/10.1111/jfpp.13354
URI: http://hdl.handle.net/10138/237850
Tiivistelmä: The effect of decontamination methods on fresh-cut vegetable washing waters was evaluated. NEW, ClO2, organic acid-based product FPW, and UV-C were tested with and without an interfering carrot juice of 1% (IS), on Yersinia enterocolitica and Yersinia pseudotuberculosis, Escherichia coli, and yeast Candida lambica. The use of ClO2 (50 ppm active chlorine) resulted in >4 log reduction of Y. enterocolitica, Y. pseudotuberculosis, E. coli and >3 log reduction of C. lambica. The antibacterial effect of NEW was less effective in the presence of IS when compared with ClO2. The inactivation of C. lambica by FPW reached a maximum of 2.8 log cfu/mL (concentration 0.125%), but the antimicrobial effect was delayed by the IS. The effect of FPW on E. coli was significantly reduced by 1% IS. The inactivation of E. coli and C. lambica with UV-C IS decreased the inactivation and lengthened its time. Filtration improved the effect of UV-C inactivation. Practical applicationsWhen chemical decontamination methods were used in fresh-cut vegetable processing, the presence of organic matter in process water increased the reaction times and the need for higher concentrations of the chemical decontamination and the time of physical decontamination. Yersinia required longer inactivation times than E. coli. When UV-C is used for decontamination of process waters, waters should be filtered to enhance the disinfection efficacy.
Avainsanat: 416 Food Science
ClO2
organic acid-based product
UV-C
vegetable washing water
LISTERIA-MONOCYTOGENES
ESCHERICHIA-COLI
DISINFECTION METHODS
ICEBERG LETTUCE
EFFICACY
CONTAMINATION
FRUIT
PATHOGENS
INDUSTRY
CONSUMPTION
Vertaisarvioitu: Kyllä
Tekijänoikeustiedot: unspecified
Pääsyrajoitteet: openAccess
Rinnakkaistallennettu versio: publishedVersion
Rahoittaja: Unknown funder
Unknown funder
Rahoitusnumero:


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