Sanitizer applicability in a laboratory model strawberry hydrocooling system

Tokarskyy, Oleksandr; Schneider, Keith R.; Berry, Adrian D.; Sargent, Steven A.; Sreedharan, Aswathy

doi:10.1016/j.postharvbio.2014.12.004

Cited by 8 publications

(5 citation statements)

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“…), yeasts and molds (Shi et al, 2009;Jay, 1998). Although novel methods to decontaminate surface of edible foodstuff are available (Tokarskyy and Marshall, 2010), they remain expensive comparing to the use of low-cost alternatives, such as chlorine sanitizers (Dychdala, 2001;Tokarskyy et al, 2015). One of the approaches to reduce microbial load and prevent cross-contamination on tomatoes before retail sale is through their washing with low concentration chlorine sanitizer (Chang and Schneider, 2012;Gereffi, Sreedharan and Schneider, 2015).…”

Section: Introductionmentioning

confidence: 99%

Microbiological comparison of visibly dirty and visibly clean mature green tomatoes before and after treatments with deionized water or chlorine in model overhead spray brush roller system

Tokarskyy

Корда

2019

Potr. S. J. F. Sci.

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The purpose of the current study was to compare natural microflora counts of mature green tomatoes as influenced by visual cleanness, and investigate ability of chlorine sanitizer to reduce different groups of natural microflora on the surface of tomatoes using overhead spray brush roller system. We hypothesized that natural microflora might not be equally affected, with vegetative Gram negative bacteria being more sensitive and soil-related Gram positive sporoforming bacilli and molds more resistant. Microflora from untreated visibly clean and visibly dirty tomatoes, as well as from visibly clean tomatoes after 30 seconds deionized water or 100 ppm chlorine treatments, was recovered and spread plated on Tryptic Soy agar, MacConkey agar, and acidified Potato Dextrose agar. Microflora from untreated and chlorine-treated tomatoes was non-specifically enriched and plated on agar with chlorine paper disc diffusion assay applied to check for inhibition zone differences. Interestingly, there was no significant difference in plate counts between visibly clean and dirty tomatoes (p >0.05). Chlorine was more effective than water alone to reduce microbial counts on tomatoes for all microbiological media tested. Based on similar relative reductions of microorganisms in each group, it was concluded that chlorine may have no preferential kill for investigated groups of microorganisms. High counts remaining after treatment with chlorine solution suggested possibility of resistant microbial biofilm formation on the surface of tomatoes.

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Section: Introductionmentioning

confidence: 99%

Microbiological comparison of visibly dirty and visibly clean mature green tomatoes before and after treatments with deionized water or chlorine in model overhead spray brush roller system

Tokarskyy

Корда

2019

Potr. S. J. F. Sci.

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“…Hydrocooling is an interesting technology, allowing high heat-transfer rates, which can result into three times shorter cooling times in comparison with products cooled by forced air, or ten times, when products are placed in conventional or storage room (Teruel et al, 2004). Water encourages larger efficiency for field heat removal, as well as helps in the hygiene of the fruits, per remove dirt and microbial load coming from the field (Liang et al, 2013;Tokarskyy et al, 2015). The efficiency of the hydrocooling procedure depends on each of limitations of each product in order to be commercially applicable, relation temperature and refrigeration duration (Manganaris et al, 2007).…”

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confidence: 99%

“…"b" values showed fluctuation. Research on the effects of hydrocooling have been carried out in many species, such as Cherry (Wang and Long, 2015), Blueberry (Carnelossi et al, 2004), lychee (Liang et al, 2013), Peaches, lettuce ( França et al, 2015), strawberry (Tokarskyy et al, 2015), orange, plum and carrot (Teruel et al, 2004). However, little records have been found on the use of hydrocooling and its effects on the postharvest quality of Cucumber.…”

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Cucumber Hydrocooling Treatment and its Relationship to Quality Properties during Cold Storage

Elsisi

Taha

Omar

2020

Journal of Soil Sciences and Agricultural Engineering

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In the most countries, losses of fruits and vegetables during post-harvest process are of a wonderful concern to fruit-traders, farmers and consumers. The aim of this work is to study the effect of cucumber hydrocooling treatment 'HY' before putting cold room on its qualities and properties. 'HY' system conformed by putting cucumbers in cold water at "4 °C" with ratio of three units of water mass to one unit mass of ice and to one unit of cucumber mass (3:1:1). The cucumber "HY" treatment and non-hydrocooled (control, CR) were stored in cooling room under three different temperatures of 5.0; 9.0 and 13.0 °C, relative humidity of " 90±5 %" and five times of storage "3.0; 6.0; 9.0; 12 and 15 days". The changes in diameter, length and volume, firmness, mass, color parameters and total soluble solids (TSS) were determined as the most important factors affecting the cucumber quality during cooling. Results showed that, there are high significant differences between all treatments and the averages of all previous determinations such as changing in each of cucumber diameter, length, volume, firmness, mass loss, "TSS" and color parameters (L, a, b and ΔE). On the other hand, un-significant differences are found between the interactions of all treatments and the averages of mass loss and some color parameters of "a" (inner and outer) and b (outer). The "HY" treatment confirms a greatest higher on firmness and TSS. But it is recorded a slower loss of fresh mass, diameter, length and volume at comparing with "CR" method. Seven/eight cooling time "TAT7/8", percentage of mass loss rate, lowest firmness and total color difference "ΔE" inner/outer" recorded at "HY" methods of" 7.5 m" ;"0.11% h-1 "; "10.44N" and "4.56/5.74' respectively, compared with "CR" method of "126 m";"0.19% h-1 "; "7.04N" and "5.04/ 5.44" at 13°C after 15 days of cold storage. But the highest mean value of "TSS" is found at "HY" system and recorded "3.89 ± 0.0013" at 5°C after 3 days of cold storage.

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“…Outbreaks associated with blueberries have involved organisms such as Salmonella (Miller et al, 2013) and hepatitis A (Calder et al, 2003). Intervention strategies such as hydrocooling (Sargent et al, 2017) can be used to reduce the microbial load on the surface of fruit that presents an increased risk of crosscontamination and reduction in quality Tokarskyy et al, 2015).…”

mentioning

confidence: 99%

“…Intervention strategies such as hydrocooling can be used to reduce the microbial load on the surface of fruit. However, the increased risk of cross-contamination and reduced fruit quality must be considered before application of these strategies Tokarskyy et al, 2015). Salmonella has been reported to survive but not proliferate in low pH environments, including damaged fruit such as blueberries (Bassett and McClure, 2008;Nguyen et al, 2014).…”

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confidence: 99%

Comparing the Efficacy of Postharvest Cooling Methods to Enhance Fruit Quality and Reduce Salmonella in Artificially Inoculated Southern Highbush Blueberry

Sreedharan

et al. 2019

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Cooling procedures used by blueberry (Vaccinium sp.) growers often may include delays up to 24 hours that can damage the fruit through rough handling and adverse temperatures, thereby potentially compromising quality and, subsequently, safety. The objectives of this experiment were to compare forced-air cooling (FAC) compared to hydrocooling without sanitizer (HW) and hydrocooling with sanitizer (HS) regarding the quality and shelf life of southern highbush blueberry [SHB (Vaccinium corymbosum)] and to determine the efficacy of these treatments for reducing Salmonella in SHB. Freshly harvested SHB that were inoculated with a five-serovar cocktail of rifampin-resistant Salmonella were rapidly chilled by FAC or hydrocooling (HW and HS) using a laboratory model system. FAC did not show any significant reduction (P > 0.05) in Salmonella or in the effects on the microbiological quality of blueberries. HW and HS reduced Salmonella by ≈2 and >4 log cfu/g SHB, respectively, on day 0. These postharvest treatments were also evaluated for their ability to help maintain fruit quality throughout a storage period of 21 days at 1 °C. Hydrocooling (both HS and HW) provided more rapid cooling than FAC. Hydrocooled blueberries showed significant weight gain (P < 0.05), whereas FAC resulted in a slight, but insignificant (P > 0.05), reduction in final weight. The results of hydrocooling, both HS and HW, shown in this study could help to extend the shelf life while maintaining or increasing the microbiological quality of fresh market blueberries. Information obtained by this study can be used for developing the best temperature management practices to maintain the postharvest safety and quality of blueberries.

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Sanitizer applicability in a laboratory model strawberry hydrocooling system

Cited by 8 publications

References 20 publications

Microbiological comparison of visibly dirty and visibly clean mature green tomatoes before and after treatments with deionized water or chlorine in model overhead spray brush roller system

Microbiological comparison of visibly dirty and visibly clean mature green tomatoes before and after treatments with deionized water or chlorine in model overhead spray brush roller system

Cucumber Hydrocooling Treatment and its Relationship to Quality Properties during Cold Storage

Comparing the Efficacy of Postharvest Cooling Methods to Enhance Fruit Quality and Reduce Salmonella in Artificially Inoculated Southern Highbush Blueberry

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