Improving the shelf-life and quality of fresh and minimally-processed fruits and vegetables for a modern food industry: A comprehensive critical review from the traditional technologies into the most promising advancements

Corato, Ugo De

doi:10.1080/10408398.2018.1553025

Cited by 238 publications

(170 citation statements)

References 198 publications

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“…Combined use of CA and AO reduces E. coli and L. monocytogenes counts on lettuce and mushrooms to a greater extent than either agent alone [27,28]. Recently, slightly acidic electrolyzed water has gained attention because of its strong antimicrobial activity [6,29]. Based on the different antibacterial mechanisms, it may be useful to combine citric acid with PHMG for disinfection; further studies should focus on the development of an optimized powder containing PHMG and CA.…”

Section: Effects Of Phmg and Household Sanitizers On Pathogens And Namentioning

confidence: 99%

Disinfection of Ready-to-Eat Lettuce Using Polyhexamethylene Guanidine Hydrochloride

Wang

Dong³

2020

Microorganisms

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As a novel and safe sanitizer, polyhexamethylene guanidine hydrochloride (PHMG) has been used to inhibit the spoilage of agricultural products caused by fungi. However, little is known about its antibacterial effects on vegetables. In this study, we evaluated the disinfection efficacy of PHMG on ready-to-eat lettuce. PHMG (150-200 mg/L) treatment for 5 min was optimal for lettuce disinfection. Compared to several household sanitizers (vinegar: 1% acetic acid; kettle descaler: 1% citric acid; "84" disinfectant: 200 mg/L sodium hypochlorite), PHMG showed the greatest reductions in Escherichia coli O157:H7, Listeria monocytogenes, aerobic mesophilic counts, aerobic psychrotrophic counts and molds and yeasts. Quality analysis of color (as determined by L*, a* and b*) and determination of electrolyte leakage indicated that PHMG did not cause any additional quality loss as compared to other household sanitizers. These results provide a reference for the application of PHMG as a vegetable sanitizer at the ready-to-eat stage.

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Section: Effects Of Phmg and Household Sanitizers On Pathogens And Namentioning

confidence: 99%

Disinfection of Ready-to-Eat Lettuce Using Polyhexamethylene Guanidine Hydrochloride

Wang

Dong³

2020

Microorganisms

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“…46 Consequently, other methods for disinfection of fresh produce have been considered over the past decades, including the use of chlorine dioxide, electrolyzed water, hydrogen peroxide, ozone, organic acids, irradiation, filtration, ultrasounds, ultraviolet light, cold plasma, etc. [47][48][49] In Brazil, the use of chlorine, mainly sodium hypochlorite (200--250 mg L −1 ), is recommended for processors to disinfect fresh vegetables. 50 Despite this, other chemical treatments have been used in the country.…”

Section: Control Measuresmentioning

confidence: 99%

Microbiological safety of ready‐to‐eat minimally processed vegetables in Brazil: an overview

2020

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The market of ready‐to‐eat minimally processed vegetables (RTE‐MPV) is increasing in Brazil and many other countries. During processing, these vegetables go through several steps that modify their natural structure while maintaining the same nutritional and sensory attributes as the fresh produce. One of the most important steps is washing‐disinfection, which aims to reduce the microbial load, prevent cross‐contamination and inactivate pathogenic microorganisms that may be present. Nonetheless, the presence of pathogens and occurrence of foodborne illnesses associated with consumption of RTE‐MPV concern consumers, governments and the food industry. This review brings an overview on the microbiological safety of RTE‐MPV, focusing on Brazilian findings. Most of the published data are on detection of Salmonella spp. and Listeria monocytogenes, indicating that their prevalence may range from 0.4% to 12.5% and from 0.6% to 3.1%, respectively. The presence of these pathogens in fresh produce is unacceptable and risky, mainly in RTE‐MPV, because consumers expect them to be clean and sanitized and consequently safe for consumption without any additional care. Therefore, proper control during the production of RTE‐MPV is mandatory to guarantee products with quality and safety to consumers. © 2020 Society of Chemical Industry

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“…Hydrogen peroxide (H 2 O 2 ) is also a strong oxidiser that can be used in either aqueous or vapour form at concentrations between 1-5%. H 2 O 2 is safe as the compound quickly decomposes to water and oxygen [132]. Although only a few successes have been reported for the use of H 2 O 2 as a postharvest sanitiser for fresh produce, positive results were obtained in blueberries [133] (Table 3).…”

Section: Additional Approaches For Shelf Life Extension Of Berriesmentioning

confidence: 99%

Recent advances in postharvest technologies to extend the shelf life of blueberries (Vaccinium sp.), raspberries (Rubus idaeus L.) and blackberries (Rubus sp.)

Huynh

Wilson

Eyles

et al. 2019

JBR

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Improving the shelf-life and quality of fresh and minimally-processed fruits and vegetables for a modern food industry: A comprehensive critical review from the traditional technologies into the most promising advancements

Cited by 238 publications

References 198 publications

Disinfection of Ready-to-Eat Lettuce Using Polyhexamethylene Guanidine Hydrochloride

Disinfection of Ready-to-Eat Lettuce Using Polyhexamethylene Guanidine Hydrochloride

Microbiological safety of ready‐to‐eat minimally processed vegetables in Brazil: an overview

Recent advances in postharvest technologies to extend the shelf life of blueberries (Vaccinium sp.), raspberries (Rubus idaeus L.) and blackberries (Rubus sp.)

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