Effects of peracetic acid disinfectant on the postharvest of some fresh vegetables

Álvaro, Juan E.; Moreno, Soraya; Diánez, Fernando; Santos, M.; Carrasco, Gilda; Urrestarazu, Miguel

doi:10.1016/j.jfoodeng.2009.05.003

Cited by 83 publications

(50 citation statements)

References 25 publications

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“…Sanitizing with chemical, that generally include chlorine compounds, is the primary contribution to the safety and preservation of these products (Allende, Selma, López-Gálvez, & Gil, 2008;Artés & Allende, 2005;Ruíz-Cruz, Félix, Cinco, Osuna, & Aguilar, 2007). Moreover, chlorine-based compounds are corrosive and cause skin and respiratory tract irritation (Alvaro et al, 2009). The possibility of water hyperchlorination, which results in high concentrations of trihalomethanes (trichloromethane, bromodichloromethane, dibromochloromethane, tribromomethane and chloroform) and other disinfectant byproducts that are proven carcinogens should also be considered (Rico, Martín-Diana, Barat, & Barry-Ryan, 2007;Ruíz-Cruz et al, 2007;Selma, Ibaneza, Allende, Cantwella, & Suslow, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasound and commercial sanitizers in removing natural contaminants and Salmonella enterica Typhimurium on cherry tomatoes

2012

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a b s t r a c tThe aim of this study was to evaluate the effectiveness of ultrasound treatment combined with commercial sanitizers in the decontamination step of minimally processed cherry tomatoes. Previously selected cherry tomatoes were treated with ultrasound (45 kHz) for 10 min in the presence of 20 and 200 mg/L sodium dichloroisocyanurate, 5% hydrogen peroxide, 10 mg/L chlorine dioxide or 40 mg/L peracetic acid. The reduction of natural contaminant microbiota and inoculated Salmonella adhered to the surface of the tomatoes were evaluated. The aerobic mesophilic contamination on the cherry tomatoes was reduced by 0.7e4.4 log 10 cfu/g while molds and yeasts were reduced by 1.1e3.4 log 10 cfu/g after different sanitization treatments. The combined treatment of ultrasound and 40 mg/L peracetic acid resulted in the highest reduction of the natural contaminant population and a reduction of adherent Salmonella Typhimurium ATCC 14028 by 3.9 log 10 cfu/g. These results indicate the potential of using ultrasound as auxiliary strategy in the sanitization of cherry tomatoes.

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Section: Introductionmentioning

confidence: 99%

Effect of ultrasound and commercial sanitizers in removing natural contaminants and Salmonella enterica Typhimurium on cherry tomatoes

2012

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“…The oxidant-based sanitizer, containing 15.2% peroxyacetic acid combined with 11.2% hydrogen peroxide, has been used in the food industry because of its low reactivity with organics (38) and because it is less dependent on pH than chlorine (54). In the food industry, the concentration range allowed for food sanitation is from 30 to 80 ppm, with a 1.5-min mixing time (55).…”

Section: Discussionmentioning

confidence: 99%

“…Two cultivars with high wax contents (Brassica napus 'Red Russian' and Brassica oleracea 'Starbor' kales) and a cultivar with a low wax content (Cichorium intybus 'Totem' Belgian endive), as characterized by our previous study (20), were selected. Tsunami 100, an oxidant acid-based food sanitizer authorized by the Environmental Protection Agency (EPA) and a potentially stronger disinfectant than chlorine (38,39), and another sanitizer, a mixture of malic acid with thiamine dilauryl sulfate (TDS), were chosen because their disinfection efficacies on viruses remain unclear. We chose rotavirus as our model virus because it is a major cause of gastroenteritis worldwide, especially in children less than 5 years old (40).…”

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confidence: 99%

Effect of Leaf Surface Chemical Properties on Efficacy of Sanitizer for Rotavirus Inactivation

Fuzawa

Palma-Salgado

et al. 2016

Appl Environ Microbiol

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The use of sanitizers is essential for produce safety. However, little is known about how sanitizer efficacy varies with respect to the chemical surface properties of produce. To answer this question, the disinfection efficacies of an oxidant-based sanitizer and a new surfactant-based sanitizer for porcine rotavirus (PRV) strain OSU were examined. PRV was attached to the leaf surfaces of two kale cultivars with high epicuticular wax contents and one cultivar of endive with a low epicuticular wax content and then treated with each sanitizer. The efficacy of the oxidant-based sanitizer correlated with leaf wax content as evidenced by the 1-log 10 PRV disinfection on endive surfaces (low wax content) and 3-log 10 disinfection of the cultivars with higher wax contents. In contrast, the surfactant-based sanitizer showed similar PRV disinfection efficacies (up to 3 log 10 ) that were independent of leaf wax content. A statistical difference was observed with the disinfection efficacies of the oxidant-based sanitizer for suspended and attached PRV, while the surfactant-based sanitizer showed similar PRV disinfection efficacies. Significant reductions in the entry and replication of PRV were observed after treatment with either disinfectant. Moreover, the oxidant-basedsanitizer-treated PRV showed sialic acid-specific binding to the host cells, whereas the surfactant-based sanitizer increased the nonspecific binding of PRV to the host cells. These findings suggest that the surface properties of fresh produce may affect the efficacy of virus disinfection, implying that food sanitizers should be carefully selected for the different surface characteristics of fresh produce. IMPORTANCEFood sanitizer efficacies are affected by the surface properties of vegetables. This study evaluated the disinfection efficacies of two food sanitizers, an oxidant-based sanitizer and a surfactant-based sanitizer, on porcine rotavirus strain OSU adhering to the leaf epicuticular surfaces of high-and low-wax-content cultivars. The disinfection efficacy of the oxidant-based sanitizer was affected by the surface properties of the vegetables, while the surfactant-based sanitizer was effective for both high-and low-wax leafy vegetable cultivars. This study suggests that the surface properties of vegetables may be an important factor that interacts with disinfection with food sanitizers of rotaviruses adhering to fresh produce. There are 48 million estimated annual incidents of foodborne illness in the United States (1-3). Of these incidents, 128,000 cases require hospitalization and 3,000 result in death (1-3). The annual cost associated with foodborne illness, including human morbidity and mortality, is estimated to range between $14.1 and $152 billion (4-6). Viruses, including norovirus and rotavirus, cause foodborne outbreaks, especially due to their persistence in the environment and their low infectious doses (10 to 100 particles) (7,8). Murine norovirus, Tulane virus, and sapovirus have been found to attach to the surface of or within ...

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“…Vegetables need to be well washed and disinfected before been processed. According to Alvaro et al (2009), the most common method to reduce the microbial activity of fruits and vegetables is the disinfection of washing water by chlorination. Lorougnon (1996) and Sorianoa et al (2000) have also demonstrated that disinfection by chlorination reduced microbial load around 99%.…”

Section: *Corresponding Author E-mail: Jc_kalpy@yahoofr Author(s) Amentioning

confidence: 99%

Microbiological quality of raw vegetables and ready to eat products sold in Abidjan (Cte dIvoire) markets

Julien¹,

Agbo²,

Dadié³

et al. 2017

Afr. J. Microbiol. Res.

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Vegetables are usually consumed raw. This implied best hygienic conditions from the harvest to the processing because of the gastro-enteritis that they could provoke. This study was conducted with the aim to appreciate microbiological quality of raw tomatoes, endives and ready-to-eat products sold in markets. Samples were taken randomly in two markets of Abidjan. A microbiological analysis was done in order to identify and enumerate faecal coliforms, Escherichia coli, Enterococcus and Pseudomonas. A decontamination treatment based on washing samples with running water and sodium hypochlorite solution I° chlorymetric was also applied to tomatoes and endives. The results indicated that, for tomatoes and endives, the average load was 1.5.10 4 CFU/g of Enterococcus, 1.3.10 3 CFU/g of Pseudomonas and 1.7.10 2 CFU/g of faecal coliforms. In ready-to-eat products, the load was 9.3.10 1 CFU/g for Enterococcus, l.03.10 1 CFU/g for Pseudomonas and 9.9.10 1 CFU/g for faecal coliforms. The disinfection with a sodium hypochlorite solution l° chlorymetric reduced Enterococcus and faecal coliforms load to 98% and Pseudomonas load to 97% as compared to the washing with running water in which Enterococcus was only reduced to 80%, faecal coliforms to78% and Pseudomonas to 73%. Escherichia coli were isolated in 28 samples as follow: 15 stumps from endives (54%), 10 stumps from tomatoes (36%) and 3 stumps from ready-to-eat products (10%). Results showed that before consumption, vegetables need to be washed, cleaned and disinfected. This will avoid sanitary hazard.

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Effects of peracetic acid disinfectant on the postharvest of some fresh vegetables

Cited by 83 publications

References 25 publications

Effect of ultrasound and commercial sanitizers in removing natural contaminants and Salmonella enterica Typhimurium on cherry tomatoes

Effect of ultrasound and commercial sanitizers in removing natural contaminants and Salmonella enterica Typhimurium on cherry tomatoes

Effect of Leaf Surface Chemical Properties on Efficacy of Sanitizer for Rotavirus Inactivation

Microbiological quality of raw vegetables and ready to eat products sold in Abidjan (Cte dIvoire) markets

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