Evaluation of SDS and GRAS liquid disinfectants for mitigation of hepatitis A virus contamination of berries

Kingsley, David H.; Annous, Bassam A.

doi:10.1111/jam.15123

Cited by 3 publications

(3 citation statements)

References 30 publications

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“…A liquid formulation of ClO 2 (3 ppm) also mitigated the incidence of HAV in blackberries that were 4.4 log PFU g −1 lower than control fruit (Kingsley & Annous, 2021). Similar results have been reported in 6.27 ppm-h g −1 fumigated raspberries and blackberries where the HAV yield was suppressed by 3.97 and 3.23 log PFU g −1 , respectively (Annous et al, 2021). Besides the significant reduction in the Salmonella, yeasts, and molds in raspberries, no obvious modification in sensory characteristics were observed as a result of ClO 2 treatment (Sy et al, 2005).…”

Section: Management Of Foodborne Pathogens In Rubus Berriesmentioning

confidence: 93%

“…Kingsley and Annous (2019) have reported that 0.63 ppm‐h g −1 ClO 2 fumigation mitigated the levels of Tulane virus by 4.17 and 3.40 log PFU g −1 in blackberry and raspberry fruit, respectively. A liquid formulation of ClO 2 (3 ppm) also mitigated the incidence of HAV in blackberries that were 4.4 log PFU g −1 lower than control fruit (Kingsley & Annous, 2021). Similar results have been reported in 6.27 ppm‐h g −1 fumigated raspberries and blackberries where the HAV yield was suppressed by 3.97 and 3.23 log PFU g −1 , respectively (Annous et al., 2021).…”

Section: Foodborne Illness and Food Safety Of Rubus Berriesmentioning

confidence: 99%

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Trends in maintaining postharvest freshness and quality of Rubus berries

Shah,

Singh,

Kaur

et al. 2023

Comp Rev Food Sci Food Safe

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Blackberries and raspberries, commonly known as Rubus berries, are commercially grown worldwide across different climates. Rubus berries contain wide array of phytochemicals, vitamins, dietary fibers, minerals, and unsaturated fatty acids. Nevertheless, these berries have short storage life which is the major constraint in their supply chains leading to higher postharvest losses. Inappropriate harvest handling, physical bruising, insect pests, and postharvest diseases lower the acceptability of fruit among consumers and other supply chain stakeholders. Additionally, the susceptibility to microbial decay, fruit softening, higher ethylene production, respiratory activity, and increased oxidation of anthocyanins, phenolics, and flavonoids considerably affects the marketability of Rubus berries at domestic and international markets. To date, several postharvest strategies such as cold storage, precooling, modified and controlled atmospheres, anti‐ripening chemicals, edible coatings, biological agents, and nonchemical alternatives (heat treatment, ultrasound, irradiations, ozone) have been reported to prolong storage life, ensure food safety, and maintain the nutritional quality of Rubus berries. This review briefly encompasses multiple aspects including harvest maturity indices, regulation of fruit ripening, pre and postharvest factors affecting fruit quality, and an update on postharvest quality preservation by employing postharvest technologies to extend the storage life and maintaining the bioactive compounds in Rubus berries which are lacking in the literature. Accordingly, this review provides valuable information to the industry stakeholders and scientists offering relevant solutions, limitations in the application of certain technologies at commercial scale, highlighting research gaps, and paving the way forward for future investigations.

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Section: Management Of Foodborne Pathogens In Rubus Berriesmentioning

confidence: 93%

Section: Foodborne Illness and Food Safety Of Rubus Berriesmentioning

confidence: 99%

Trends in maintaining postharvest freshness and quality of Rubus berries

Shah,

Singh,

Kaur

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…It has 2.5 times oxidizing power as compared with that of chlorine. It was already approved by the USFDA to be used for fresh produce at a level, not more than 3 ppm (Kingsley & Annous, 2021). Although both gaseous and liquid chlorine dioxide is available for disinfection, the gaseous form is preferable due to its superior penetration and lesser residues (Ran et al, 2019).…”

Section: Common Disinfectants and Sanitizersmentioning

confidence: 99%

Potential sanitizers and disinfectants for fresh fruits and vegetables: A comprehensive review

Chinchkar

Singh

et al. 2022

Food Processing Preservation

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Fruits and vegetables are being eaten date back to primordial times, ultimately merging with farming, abandoning hunting and gathering.Fruits and vegetables are rich in various important micronutrients for example, vitamin A and C, folic acid, carotenoids, polyphenols, anthocyanins, and antioxidants, and are used in ancient Ayurvedic medical systems to treat different illnesses and ailments (Liguori et al., 2018).Raw fruits and vegetables have high water content and are perishable. They have a wide range of bacteria including spores on their exterior surface (Rawat, 2015). If contaminated water is used for rinsing/ cleaning them, it will add food-borne illness-inducing pathogens to the fresh produce (Kamarudin et al., 2018). Not only water, but also other known and unknown sources add Pseudomonas, Erwinia, Lactobacillus, Staphylococcus, Bacillus cereus, as well as viruses such as Hepatitis A Virus, Rotavirus, and Norwalk disease viruses that can be transmitted to the humans by consumption of raw fruits and vegetables (Miranda & Schaffner, 2019).Mostly, the outbreak in fruits and vegetables is associated with Cryptosporidium (20.5%), Salmonella (52.2%), and Norovirus (54.3%) in Europe and North America. Apart from this, vegetables are also observed to undergo outbreaks in Europe and North America at frequencies of 34.1% and 47.4%, respectively. Moreover, Aiyedun et al. ( 2021) reported 277 foodborne outbreaks in the American continent from 1999 to 2019.

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Synergistic effects of sequential treatment using disinfectant and e-beam for inactivation of hepatitis a virus on fresh vegetables

Son

Han

Hyun

et al. 2023

Food Research International

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Evaluation of SDS and GRAS liquid disinfectants for mitigation of hepatitis A virus contamination of berries

Abstract: Mention of trade names or commercial products is solely for the purpose of providing specific information and does not imply the recommendation or endorsement by the U.S. Department of Agriculture. USDA is an equal opportunity employer.

Cited by 3 publications

References 30 publications

Trends in maintaining postharvest freshness and quality of Rubus berries

Trends in maintaining postharvest freshness and quality of Rubus berries

Potential sanitizers and disinfectants for fresh fruits and vegetables: A comprehensive review

Synergistic effects of sequential treatment using disinfectant and e-beam for inactivation of hepatitis a virus on fresh vegetables

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