Sanitizers for fresh-cut fruits and vegetables

Sethi, Shruti; Nayak, S.K.; Joshi, Alka; Sharma, R.R.

doi:10.1016/b978-0-12-816184-5.00005-7

Cited by 8 publications

(10 citation statements)

References 70 publications

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“…), organic acid formulations, hydrogen peroxide (H 2 O 2 ), ozonated water and gaseous ozone (O 3 ), alkaline products, and iodine detergent products. In recent literature, there are numerous investigations reporting the effective use of chemical compounds for sanitizing fresh-cut produce [ 86 , 87 , 88 , 89 , 90 ].…”

Section: Hurdles Applied In the Preservation And Shelf-life Extension Of Fresh-cut Fruits And Vegetablesmentioning

confidence: 99%

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

Giannakourou

Tsironi

2021

Foods

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Recently, consumers’ demand for fresh, nutritious, and convenient food has shown a significant rise. This trend has forced increased sales of minimally processed and/or pre-packed fruit- and vegetable-based products. New product development and the diversification of plant-based foods have supported this growth. The food production sector should balance this requirement with the necessity to provide safe food with extended shelf life while meeting consumer demands for novel, nutritious, and affordable food products. The use of alternative “soft hurdles” may result in a decrease in the rate of food deterioration and spoilage attributed to microbial activity or other physiological/chemical degradation reactions. The objective of the article is to provide a systematic review of the preservative effect of the available hurdles implemented during processing and packaging of fresh-cut fruits and vegetables, focusing on recent applications aiming at improving product quality and prolonging their limited shelf life.

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Section: Hurdles Applied In the Preservation And Shelf-life Extension Of Fresh-cut Fruits And Vegetablesmentioning

confidence: 99%

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

Giannakourou

Tsironi

2021

Foods

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Section: Chemical Methodologies For Shelf-life Extensionmentioning

confidence: 99%

“…Nowadays, the shelf-life, food safety, quality, and nutritional composition of foods are the most important parameters for consumers, who are looking for increasingly natural, sustainable, fresh, and tasty foods [18]. VP and MAP technologies are two of the most well-established preservation technologies for fishery products and are characterized by the removal of oxygen in order to slowdown microbial proliferation and oxidative reactions [12,18,19]. Active packaging (AP) is also a packaging technology, but it interacts directly with food, such as fresh fish, in order to preserve the quality and extend its shelflife, instead of being just an inert barrier that separates it from the external environment.…”

Section: Chemical Methodologies For Shelf-life Extensionmentioning

confidence: 99%

Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review

Amaral

Pinto

Lima

et al. 2021

Foods

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Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified atmosphere packaging), or by the use of chemicals generally recognized as safe: such compounds can be directly applied (by dipping or spraying) or incorporated into packaging materials and slowly migrate to the product, exerting a hurdle effect against microbial development and lipid oxidation (active packaging). This review aims to cover the most recent advances in chemical-based approaches for fresh fish preservation, applied either singly or in combination. Vacuum packaging, modified atmosphere, and active packaging preservation methodologies are presented, along with the inclusion of chemical additives, such as organic acids and natural extracts, and their combination with icing systems. Advantages and disadvantages of these methodologies and their impact on fresh fish quality and shelf-life are discussed, reaching the conclusion that both are positively influenced overall. Indeed, the contribution of chemical-based strategies for fresh fish preservation is undeniable, and is expected to be a research topic of increasing interest in the future.

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“…Therefore, the effective inhibition of C. sakazakii on the contact surfaces of dairy processing plants is very crucial. As of now, the food business has used peroxyacetic acid, organic acids, hydrogen peroxide, chlorine dioxide, and hydrogen peroxide as disinfectants ( Sethi et al, 2020 ). Despite the fact that these disinfectants are effective, the food industry does not prioritize using them due to chemical management and environmental issues ( Pacheappan et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Antibacterial action of slightly acidic electrolytic water against Cronobacter sakazakii and its application as a disinfectant on high-risk contact surfaces

Guo,

Han,

Wang

et al. 2024

Front. Microbiol.

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Powdered infant formula (PIF) is prone to Cronobacter sakazakii (C. sakazakii) contamination, which can result in infections that endanger the lives of newborns and infants. Slightly acidic electrolytic water (SAEW) has shown antibacterial effects on a variety of foodborne pathogens and has a wide applicability in the food industry. Here, the antibacterial activity of SAEW against C. sakazakii and its use as a disinfectant on contact surfaces with high infection transmission risk were investigated. The inactivation of SAEW on C. sakazakii was positively correlated to the SAEW concentration and treatment time. The antibacterial effect of SAEW was achieved by decreasing the intracellular adenosine triphosphate (ATP), K+, protein, and DNA contents of C. sakazakii, reducing the intracellular pH (pHin) and destroying the cell morphology, which led to inactivation of C. sakazakii ultimately. To test the applicability of this study, the results showed that approximately 103 CFU/cm2 of C. sakazakii were successfully inactivated on stainless steel and rubber surfaces after a 30 mg/L SAEW treatment for 20 s. These results indicate the antibacterial mechanism and potential application of SAEW against C. sakazakii, as well as a new strategy for the prevention and control of C. sakazakii on stainless steel and rubber surfaces.

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Sanitizers for fresh-cut fruits and vegetables

Cited by 8 publications

References 70 publications

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review

Antibacterial action of slightly acidic electrolytic water against Cronobacter sakazakii and its application as a disinfectant on high-risk contact surfaces

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