Ultrasound-synergized gas in ensuring the sterilization and physicochemical quality of fruit and vegetables: A review

Shen, Qian-Jun; Sun, Jinyue; Pan, Jia-Neng; Zheng, Xiaodong; Zhong, Jian-Jiang; Zhou, Wen-Wen

doi:10.1016/j.postharvbio.2023.112705

Cited by 4 publications

(1 citation statement)

References 109 publications

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“…Combining ultrasound with EOs in pulsed mode effectively reduced Salmonella on lettuce shreds by 2.95 log CFU/cm 2 (Huang & Chen, 2018). The combination of ultrasound with peroxyacetic acid can reduce S. Typhimurium and S. Enteritidis in cherry tomatoes and strawberries by 3.90 and 2.10 log CFU/g, respectively (Jiang et al, 2020); with sodium dichloroisocyanurate can reduce S. Typhimurium within purple cabbage by 4.0 log CFU/g, without affecting its inherent quality (Duarte et al, 2018); with ozone can reduce Salmonella in spinach and tomato by 1.46 and 1.76 log CFU/g, respectively (Shen et al, 2024). Moreover, the integration of ultrasound and HPCD technology has proven successful in reducing the levels of S. Typhimurium in honeydew melon by 8.0 log CFU/g (Jiang et al, 2022).…”

Section: Ultrasoundmentioning

confidence: 99%

Prevalence, serotype, antimicrobial susceptibility, contamination factors, and control methods of Salmonella spp. in retail fresh fruits and vegetables: A systematic review and meta‐analysis

Ma,

Dai,

Cao

et al. 2024

Comp Rev Food Sci Food Safe

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This research presents a comprehensive review of Salmonella presence in retail fresh fruits and vegetables from 2010 to 2023, utilizing data from recognized sources such as PubMed, Scopus, and Web of Science. The study incorporates a meta‐analysis of prevalence, serovar distribution, antimicrobial susceptibility, and antimicrobial resistance genes (ARGs). Additionally, it scrutinizes the heterogeneous sources across various food categories and geographical regions The findings show a pooled prevalence of 2.90% (95% CI: 0.0180−0.0430), with an increase from 4.63% in 2010 to 5.32% in 2022. Dominant serovars include S. Typhimurium (29.14%, 95% CI: 0.0202−0.6571) and S. Enteritidis (21.06%, 95% CI: 0.0181−0.4872). High resistance rates were noted for antimicrobials like erythromycin (60.70%, 95% CI: 0.0000−1.0000) and amoxicillin (39.92%, 95% CI: 0.0589−0.8020). The most prevalent ARGs were blaTEM (80.23%, 95% CI: 0.5736−0.9692) and parC mutation (66.67%, 95% CI: 0.3213−0.9429). Factors such as pH, water activity, and nutrient content, along with external factors like the quality of irrigation water and prevailing climatic conditions, have significant implications on Salmonella contamination. Nonthermal sterilization technologies, encompassing chlorine dioxide, ozone, and ultraviolet light, are emphasized as efficacious measures to control Salmonella. This review stresses the imperative need to bolster prevention strategies and control measures against Salmonella in retail fresh fruits and vegetables to alleviate related food safety risks.

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