Decontamination of fresh fruits and vegetables is an important unsolved technological problem. The main focus of this review is to summarize and synthesize the results of studies and articles about ultrasonic processing which can be adapted to the wash water decontamination process for fruits and vegetables. This review will also provide an overview about the importance of an effective wash water decontamination process in fruits and vegetables, the increase of foodborne outbreaks caused by fresh fruits and vegetables, microbial inactivation using ultrasound, and an interpretation of the high power ultrasound results in the fruits and vegetable industry. In addition, the limitations of ultrasonic processing in commercial applications have also been introduced.
Abstract:The effects of nitrite, garlic and starter cultures on the survival of Salmonella typhimurium were evaluated during manufacture and storage of Turkish soudjuk. Sodium nitrate (0.2 g kg-') and garlic (8 g kg-') added to the sausage did not have any significant effect on the survival of S typhimurium. The use of a commercial starter culture had a pronounced effect on the survival of the test organism. An initial inoculum of 2.5 x lo5 g-' S typhimurium cells decreased to an undetectable level within 12 days of the ageing period when the starter culture was used.
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