Ultrasound improves antimicrobial effect of sodium dichloroisocyanurate to reduce  Salmonella  Typhimurium on purple cabbage

Duarte, Ana Lucia; Rosário, Denes Kaic Alves do; Oliveira, Syllas Borburema Silva; Souza, Hygor Lendell Silva de; Carvalho, Raquel Vieira de; Carneiro, Joel Camilo Souza; Silva, Pollyanna Ibrahim; Bernardes, Patrícia Campos

doi:10.1016/j.ijfoodmicro.2018.01.007

Cited by 65 publications

(24 citation statements)

References 27 publications

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“…erefore, due to the chlorination's ability to cause selection of chlorine-resistant bacteria [30], the high use of this sanitizer may be causing its ine ciency in the inactivation of bacteria. Likewise, low ultrasonic e ciency was also observed in the natural microbiota inactivation of fruits and vegetables [19,31,32].…”

Section: E Ect Of Treatments On the Bacterial Microbiotamentioning

confidence: 94%

“…Treatments were applied using sterilized water (control, SW), sodium hypochlorite (NaOCl) at 100 mg/L (Alphatec, Rio de Janeiro, Brazil), and ultrasound (US) (a capacity of 12 L) (Model Soniclean 15, Sanders Medical ® , Minas Gerais, Brazil) at 40 kHz and 500 W for 5 min according to Rosário et al [10] and Duarte et al [19]. e US power (P) dissipated into the liquid was calculated using equation 1, and 100.32 W (0.33 ± 0.01 W/ g) was obtained.…”

Section: Sanitization Proceduresmentioning

confidence: 99%

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Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow Melon

Rosário

Duarte

Madalão

et al. 2018

Journal of Food Quality

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Ultrasound combined with sanitizers is efficient for the reduction of microbiological contaminants in fruits and vegetables. However, the physicochemical changes remain to be elucidated. Therefore, the isolated and combined effect of ultrasound (40 kHz, 500 W) and sodium hypochlorite (NaOCl) (100 mg/L) for 5 min in the bacterial microbiota and physicochemical changes on yellow melon (Cucumis melo L.) were evaluated. Mesophilic aerobic bacteria (MAB), pH, total titratable acidity (TTA), and texture profile were performed. No changes in pH and TTA (p>0.05) were obtained. Firmness, chewiness, cohesiveness, and gumminess increased (p<0.05) after the ultrasound application. A synergistic effect between ultrasound and NaOCl in the MAB reduction was achieved. Therefore, ultrasound improves the antimicrobial effect of NaOCl and texture profile without undesirable chemical changes.

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Section: E Ect Of Treatments On the Bacterial Microbiotamentioning

confidence: 94%

Section: Sanitization Proceduresmentioning

confidence: 99%

Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow Melon

Rosário

Duarte

Madalão

et al. 2018

Journal of Food Quality

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“…Besides, several studies have investigated the antimicrobial capacity of hypochlorous acid and sodium hypochlorite in the application for food decontamination [ 21 , 22 ]. However, a low efficacy in microbial inactivation of sodium hypochlorite (NaOCl) in food has been reported [ 23 , 24 ]. Moreover, according to the European Commission’s expert group for technical advice on organic production, sodium hypochlorite (NaOCl) and other chlorine-based compounds are not recommended for organic farming systems [ 25 ] due to the capacity of carcinogenic product formation, such as trihalomethanes [ 23 , 24 ].…”

Section: Introductionmentioning

confidence: 99%

“…However, a low efficacy in microbial inactivation of sodium hypochlorite (NaOCl) in food has been reported [ 23 , 24 ]. Moreover, according to the European Commission’s expert group for technical advice on organic production, sodium hypochlorite (NaOCl) and other chlorine-based compounds are not recommended for organic farming systems [ 25 ] due to the capacity of carcinogenic product formation, such as trihalomethanes [ 23 , 24 ]. Furthermore, the selection of chlorine-resistant bacteria has been reported because of the chlorination step during processing [ 26 ].…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Multi-Drug Resistant Non-Typhoidal Salmonella and Wild-Type Escherichia coli STEC Using Organic Acids: A Potential Alternative to the Food Industry

et al. 2020

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Salmonella and Escherichia coli are the main bacterial species involved in food outbreaks worldwide. Recent reports showed that chemical sanitizers commonly used to control these pathogens could induce antibiotic resistance. Therefore, this study aimed to describe the efficiency of chemical sanitizers and organic acids when inactivating wild and clinical strains of Salmonella and E. coli, targeting a 4-log reduction. To achieve this goal, three methods were applied. (i) Disk-diffusion challenge for organic acids. (ii) Determination of MIC for two acids (acetic and lactic), as well as two sanitizers (quaternary compound and sodium hypochlorite). (iii) The development of inactivation models from the previously defined concentrations. In disk-diffusion, the results indicated that wild strains have higher resistance potential when compared to clinical strains. Regarding the models, quaternary ammonium and lactic acid showed a linear pattern of inactivation, while sodium hypochlorite had a linear pattern with tail dispersion, and acetic acid has Weibull dispersion to E. coli. The concentration to 4-log reduction differed from Salmonella and E. coli in acetic acid and sodium hypochlorite. The use of organic acids is an alternative method for antimicrobial control. Our study indicates the levels of organic acids and sanitizers to be used in the inactivation of emerging foodborne pathogens.

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“…Bang et al () found synergistic effects of combined US and peroxy acetic acid treatments against Cronobactoer sakazakli biofilms on fresh cucumber. Duarte et al () found US treatment to improve antimicrobial effect of sodium dichloro isocyanurate in reducing Salmonella typhimurium on purple cabbage. Alenyorege et al () also found sweeping frequency US + NaOCl washing treatment to be effective for reduction of Listeria innocua.…”

Section: Introductionmentioning

confidence: 99%

Ultrasound‐steam combination process for microbial decontamination and heat transfer enhancement

Basumatary

Vatankhah

Dwivedi

et al. 2020

J Food Process Engineering

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Steam is by far the most effective heating medium used in commercial thermal processing applications. However, for rapid short time direct heating of food products it poses some serious difficulties because of the presence of air along the surface and internal tissues of the food products interferes with the heat transfer mechanism and slows down the effective heating of the surface. Addition of an ultrasound environment to steam can assist in removing this surface barrier and promote better heat transfer. The objective of this research was to evaluate the suitability of ultrasound—steam combination heating for (a) microbial decontamination and (b) enhancing heat transfer. It was demonstrated that short‐time (15 s) combined ultrasound—steam heating could result in more than five logarithmic cycle destruction of Escherichia coli population on carrot surfaces. Secondly, for longer time heating, the combination heat treatment was more efficient than steam alone for enhancing heat transfer rates contributing to achieve a lower heating rate index, higher temperatures and higher process lethality values. Practical Applications Surface contamination of fruits, vegetables, and meats present a serious problem with respect to public health safety and their marketability. Many techniques have been employed for microbial decontamination of food contact surfaces only with limited success. New methods are always evolving to improve the process efficiency without impairing the product quality. Physical methods are gaining more popularity than chemicals due to consumer concerns for chemical additives. While steam and sound have been independently used successfully for various food processing applications, their combination has not been widely tried either to improve the efficacy of surface decontamination or improved heat transfer. The main focus of this study is to review and demonstrate the success ultrasound‐steam combination process.

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Ultrasound improves antimicrobial effect of sodium dichloroisocyanurate to reduce Salmonella Typhimurium on purple cabbage

Cited by 65 publications

References 27 publications

Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow Melon

Ultrasound Improves Antimicrobial Effect of Sodium Hypochlorite and Instrumental Texture on Fresh-Cut Yellow Melon

Inactivation of Multi-Drug Resistant Non-Typhoidal Salmonella and Wild-Type Escherichia coli STEC Using Organic Acids: A Potential Alternative to the Food Industry

Ultrasound‐steam combination process for microbial decontamination and heat transfer enhancement

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