Effectiveness of various sanitizer treatments for inactivating natural microflora and Salmonella spp. on turnip (Pachyrhizus erosus)

Tan, Shing Yee; Mikš-Krajnik, Marta; Neo, Shan Yu; Tan, A; Khoo, Gek Hoon; Yuk, Hyun‐Gyun

doi:10.1016/j.foodcont.2015.02.012

Cited by 19 publications

(3 citation statements)

References 38 publications

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“…Embora este produto comercial diluído 1:200 tenha reduzidoem 8,64 log a contagem de S. Enteritidis em presença de matéria orgânica, em solução sem a adição de soro bovino fetal o microrganismo foi totalmente inibido [19] . No presente estudo, todas as concentrações testadas apresentaram valores de pH (pH≤ 4,10) abaixo do valor do pKa do AP (pKa= 8,20).…”

Section: Resultsunclassified

Ácidos Orgânicos e Compostos Clorados para Controle de Salmonella spp. em frangos

Zabot

Ruschel

Marchesi

et al. 2018

Segur. Aliment. Nutr.

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O objetivo deste trabalho foi avaliar a atividade de ácidos orgânicos e compostos clorados comerciais para o controle de Salmonella spp. A concentração inibitória mínima (CIM) do dióxido de cloro, dicloro isocianurato de sódio e ácidos tricloro isocianúrico, lático e peracético foi determinada para cepas padrões de S. Enteretidis, S. Typhimurium e a S. Heidelberg e avaliada com 54 cepas isoladas de frigorífico. O produto com melhor desempenho foi avaliado em água de chiller artificialmente contaminada com Salmonella spp. Entre os clorados, apenas o dicloro isocianurato (60 mg.L -1 ) foi capaz de inibir Salmonella spp. A CIM dos ácidos lático e peracético variou de 0,5 a 2,0%. Os ácidos peracético (1,0%) e lático (2,0%) foram capazes de inibir 98,14 e 100% das cepas isoladas, respectivamente. O ácido lático a 2,0% foi capaz de inibir completamente o crescimento das três cepas padrões de Salmonella spp. inoculadas na água do chiller. Os dados reforçam a necessidade de discussões para regulamentar o uso do ácido lático na tecnologia de abate de aves.Palavras-chave: ácido lático, ácido peracético, dicloro isocianurato de sódio, Salmonella spp., CIM. Organic Acids and Chlorine Compounds for Control of Salmonella spp. in PoultryThe aim of this work was to evaluate the activity of organic acids and commercial chlorinated compounds to control Salmonella spp. The minimum inhibitory concentration (MIC) of chlorine dioxide, sodium dichloro isocyanurate and trichloroisocyanuric, lactic and peracetic acids was determined using ATCC strains of S. Enteretidis, S. Typhimurium and S. Heidelberg and 54 strains isolated from the poultry slaughterhouse. Latic acid was evaluated in chiller water artificially contaminated with Salmonella spp. Among chlorinated agentes, only sodium dichloro isocyanurate (60 mg.L -1 ) was able to inhibit Salmonella spp. The MIC of the lactic and peracetic acids ranged from 0.5 to 2.0%. Peracetic (1.0%) and lactic acid (2.0%) were able to inhibit 98.14 and 100% of the isolated strains, respectively. Lactic acid at 2.0% was able to completely inhibit the growth of the three ATCC strains of Salmonella spp. inoculated in the chiller water. The data reinforce the need for discussions to regulate the use of lactic acid in poultry slaughter technology.

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Section: Resultsunclassified

Ácidos Orgânicos e Compostos Clorados para Controle de Salmonella spp. em frangos

Zabot

Ruschel

Marchesi

et al. 2018

Segur. Aliment. Nutr.

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“…Ряд работ посвящены вопросам обеспечения сохранности полуфабрикатов из репы. Например, с целью повышения микробиологической безопасности и сохранения адекватных органолептических характеристик измельченной репы необходима ее предварительная обработка и последующее аэробное хранение при температуре 4 °C [16].…”

Section: Introductionunclassified

Effect of Storage Methods on Various Sorts of Siberian Turnip (Brassica rapa L.)

Stepanova

Davydenko

Golub

et al. 2020

Food Processing: Techniques and Technology

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Introduction. Vegetables are an integral part of human diet. Specialists from many countries of the world develop and improve technologies for storing vegetables in order to ensure the safety, quality, and quantity of commercial products. Turnip is one of the most promising vegetables from the point of view of healthy nutrition. Its production has been revived in recent years. This root vegetable has a high nutritional value and contains a significant amount of physiologically active components. There are regulatory documents for the storage of potatoes, carrots, and cabbage. However, storage standards for turnip are still under development due to the variability of their chemical composition, place of growth, etc. As a result, any rationale for storage methods for fresh and ripened turnips of different varieties grown on farms in the Novosibirsk region is relevant. Study objects and methods. The research featured fresh and ripened turnips of the “Kometa”, “Luna”, and “Orbita” varieties. Research methods were generally accepted and standard. The samples were stored at 0–1°C and relative humidity of 90–95% on pallets in opened plastic bags, board boxes with plastic liners, and board boxes without liners. Results and discussion. After 6 months, the method with polymer materials showed the best results, regardless of the variety: the average yield of quality products was 88%. Storage in wooden boxes without plastic liners provided only 70% of standard products. The decrease in the mass during 6-month storage was about 2% when stored in opened plastic bags and board boxes with plastic liners, while in board boxes without liners it was 20.6%. After the latter storage method, 9.8% of root crops appeared affected by microbiological diseases. A similar trend was observed in the content of total sugars: an average loss of 2.7% was detected when using polymer materials and 3.6% – without them. The board boxes with plastic liners proved better in preserving vitamin C: the average loss was 22.3%, while it reached 30.3% for plastic bags and 37.3% for board boxes without liners. After 6 months of storage, all samples maintained satisfactory quality. The sensory properties ranged from 7.01 to 7.94 points. The points were discarded for decreased consistency of epithelial tissues, pulp, taste, and aroma. Conclusion. The turnips of the “Kometa”, “Luna”, and “Orbita” varieties grown in the Novosibirsk region should be stored at 0–1°C and a relative humidity of 90–95% in plastic bags or board boxes with plastic liners placed on pallets.

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“…Keeping in view the importance of peach fruits, a best possible way of fruit storage should be explored to preserve the fruit for sometime (i.e. from the field to the consumer).The Storage time of the peach fruits can be increased by treating the peach fruit with certain sanitizer, oxygen or carbon dioxide, Zinc and Boron or Calcium chloride [2,[4][5][6][7]. Beside this, peach fruit treated with radiation, hot water or water having electrolytes has the ability to resist incidence of various diseases and fruit decay [3,[8][9][10].…”

Section: Introductionmentioning

confidence: 99%

The role of LTST hot water immersion on quality of Peach fruit during storage

Iqbal¹

2016

Madridge J Food Tech

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The effect of the low temperature short time (LTST) phenomenon on the retention of quality attributes in the peach was tested. Hot water at various temperatures (i.e., control, 30°C, 40°C and 50°C) were used as an immersing medium, in which fruits were dipped for 5 minutes. The treated fruits were dried with a dryer and stored for 0, 10, 20 and 30 days at room temperature (22°C) and 70% humidity, before testing for various quality attributes. The results revealed that fruits immersed in hot water at 40°C for 5min and stored for 30 days, had significantly lowered the weight loss, titratable acidity and disease incidence as compared to the control fruits. Furthermore, the pH, fruit firmness, TSS and total sugar were comparable to that of control fruits. On an overall basis, the peach fruits performed very well when treated with hot water at 40°C and stored for 10 days.

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Effectiveness of various sanitizer treatments for inactivating natural microflora and Salmonella spp. on turnip (Pachyrhizus erosus)

Cited by 19 publications

References 38 publications

Ácidos Orgânicos e Compostos Clorados para Controle de Salmonella spp. em frangos

Ácidos Orgânicos e Compostos Clorados para Controle de Salmonella spp. em frangos

Effect of Storage Methods on Various Sorts of Siberian Turnip (Brassica rapa L.)

The role of LTST hot water immersion on quality of Peach fruit during storage

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