Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157:H7 from lettuce leaves

Keskinen, Lindsey A.; Burke, Angela; Annous, Bassam A.

doi:10.1016/j.ijfoodmicro.2009.04.006

Cited by 202 publications

(99 citation statements)

References 25 publications

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“…However, chlorine reacts with organic compounds and forms carcinogenic trihalomethanes and haloacetic acids, which are dangerous to people and environment (Keskinen et al, 2009). Compared to chlorine, chlorine dioxide has a lower oxidative potential but higher oxidation capacity and sterilizing power, which is found to visibly extend the postharvest life of numerous fruits and vegetables , Fangxu et al, 2016.…”

Section: Introductionmentioning

confidence: 99%

The efficacy of different postharvest treatments on physico-chemical characteristics, bioactive components and microbiological quality of fresh blueberries during storage period

Chiabrando¹,

Peano²,

Giacalone³

2017

Food Res.

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In recent years, there is increasing consumption and interest in berry fruits in general and blueberries in particular due to their nutritional and health characteristics. However, blueberries are highly susceptible to microbial contamination and loss of product quality. In this study, the effects of postharvest washing treatment and cold storage (15 days) on the quality of blueberries were examined. The blueberries were treated with mineral water, aqueous chlorine dioxide, electrolyzed water and Berry Very®, a new commercial product. During the storage, physicochemical and microbiological analysis were carried out in order to compare the efficacy of treatments. The results indicated that chlorine dioxide treatment and electrolyzed water had a positive effect on the reduction of yeast and mold proliferation, postharvest decay and weight loss.

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Section: Introductionmentioning

confidence: 99%

The efficacy of different postharvest treatments on physico-chemical characteristics, bioactive components and microbiological quality of fresh blueberries during storage period

Chiabrando¹,

Peano²,

Giacalone³

2017

Food Res.

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show abstract

“…This is attributed to the fact that vegetables can transport pathogenic bacteria from contaminated compost or irrigation water and from workers handing the produce on the farm (De Roever, 1998;2013;Parish et al, 2003;Sapers, 2001). Chlorine dioxide, in contrast, has a higher oxidation capacity than sodium hypochlorite and does not easily form potentially carcinogenic by-products (Keskinen et al, 2009;Stevens, 1982).…”

Section: Introductionmentioning

confidence: 99%

Effects of Chlorine-Based Antimicrobial Treatments on the Microbiological Qualities of Selected Leafy Vegetables and Wash Water

Pan

Nakano

2014

FSTR

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“…Chlorine dioxide was successfully used to control Escherichia coli on apple skin and strawberries, to wash iceberg lettuce, and it was also able to control Salmonella on red chard leaves and tomato (Keskinen and Annous 2009;Trinetta et al 2010;Tomas-Callejas et al 2012).…”

Section: Technologies For the Postharvest Storage Of Fruits And Vegetmentioning

confidence: 99%

Processing Plants and Technologies for a Sustainable Mediterranean Food Chain

Genovese

Altieri

Admane

et al. 2015

The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin

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The growing demand of fresh fruit and vegetable, free of pathogens and chemical residues, requires the application of safe and sustainable technologies for extending the storage life of these products. Furthermore, a very interesting and profitable activity is the isolation/extraction of pure natural (herbal) components that could be used by food, pharmaceutical, and cosmetic companies. In this context, several technologies have been developed in order to preserve fruits and vegetables during postharvest, also by using biocontrol agents, natural antimicrobials, GRAS (Generally Recognized As Safe) agents and physical treatments, and to recover valuable compounds as essential oil (from leaf, skin, pulp, or seed) using the most appropriate technology (extraction, distillation, or drying). In this chapter, authors, focusing on some of Mediterranean basin productions that are components of the Mediterranean diet, describe the main sustainable and innovative technologies and the related plants, suitable for management of fruits and vegetables postharvest and for recovery of essential oils from plant materials.

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Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157:H7 from lettuce leaves

Cited by 202 publications

References 25 publications

The efficacy of different postharvest treatments on physico-chemical characteristics, bioactive components and microbiological quality of fresh blueberries during storage period

The efficacy of different postharvest treatments on physico-chemical characteristics, bioactive components and microbiological quality of fresh blueberries during storage period

Effects of Chlorine-Based Antimicrobial Treatments on the Microbiological Qualities of Selected Leafy Vegetables and Wash Water

Processing Plants and Technologies for a Sustainable Mediterranean Food Chain

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