Using antimicrobials as a food safety measure during phytosanitary treatments in mangoes

Kakani, Grihalakshmi; Taylor, T. Matthew; Martínez-Gonzáles, Nanci Edid; Rodríguez‐García, M. Ofelia; Martínez-Cárdenas, C.; Escalona‐Buendía, Héctor B.; Castillo, Alejandro

doi:10.1016/j.postharvbio.2018.01.007

Cited by 3 publications

(3 citation statements)

References 26 publications

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“…According to Soares et al ., the interest in the development of film formulations and edible coatings applicable to the surface of perishable products, such as fruits, is very beneficial. This fact comes from the increasing demand of consumers for products of high quality and with a long shelf life . Consideration has also been given to reducing the use of disposable packaging that is not biodegradable and improving the system of recyclable packaging …”

Section: Resultsmentioning

confidence: 99%

Development and application starch films: PBAT with additives for evaluating the shelf life of Tommy Atkins mango in the fresh‐cut state

Leal

Rosa

Penha

et al. 2019

J of Applied Polymer Sci

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In this study, formulations of cassava starch and poly(butylene adipate-co-terephthalate) flexible films were developed, with glycerol, coconut nanocellulose, annatto, and citric acid in different concentrations, as well as the effectiveness of the selected materials in fresh-cut mangoes storage was evaluated. The tensile strength of the different formulations varied from 1.90 (E4) to 6.65 MPa (E3c), and the strain varied from 206.31 (E1c) to 278.41% (E8); this variation was dependent on the percentage of the polymer matrix incorporated. The a w values of the formulations ranged from 0.396 (E2) to 0.569 (E3c). The Formulations E4 and E7 (with additives) presented good properties and were selected to condition mangoes. The micrographs of these films showed regions of micropores that can facilitate the diffusion of water from the packaged product to the surface, allowing decreases in moisture and a w , which is associated with higher color maintenance during fruit storage. E7 presented better barrier properties than E4 (lower values of WVP and water solubility) which may have influenced in a positive way to maintain the stability of the package in the studied period. E7 can be considered as a viable alternative for minimally processed mango storage.

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Section: Resultsmentioning

confidence: 99%

Development and application starch films: PBAT with additives for evaluating the shelf life of Tommy Atkins mango in the fresh‐cut state

Leal

Rosa

Penha

et al. 2019

J of Applied Polymer Sci

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“…Além de prejuízos econômicos, há relatos de prejuízos à saúde. Tratamentos hidrotérmicos e de resfriamento com água contaminada com Salmonella Newport e sem cloração para desinfecção de mangas cultivadas no Brasil culminaram em um surto nos Estados Unidos, em dezembro de 1999, produzindo 78 casos de doença humana, com 2 vítimas fatais (Sivapalasingam et al, 2013;Kakani et al, 2018). Outro surto foi registrado em 2001, causado por Salmonella Saintpaul por meio do consumo de mangas cruas importadas do Peru, investigadores suspeitavam da mesma causa citada anteriormente (Beatty et al, 2004).…”

Section: Aspectos Microbiológicos E De Conservação Das Mangas (Mangíf...unclassified

Aplicação de óleo essencial na conservação natural de mangas: uma revisão

Filipe

Silva

Soares

et al. 2022

RSD

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Com o crescimento da comercialização e ingestão de mangas, observou-se problemas relacionados à redução de vida de prateleira e a presença de microrganismos patogênicos causadores de doenças transmitidas por alimentos. Neste sentido, o mercado produtor faz uso de produtos químicos sintéticos nos alimentos em larga escala. Como método alternativo, a aplicação de óleos essenciais para controle microbiológico e antioxidante tem se mostrado promissora. Desse modo, o objetivo deste trabalho é descrever os estudos que avaliaram a ação da utilização de óleos essenciais na conservação e extensão do prazo de validade pós-colheita de mangas. Para essa finalidade, foram utilizados os descritores “mangas recobertas com óleos essenciais”, “vida de prateleira”, “validade pós-colheita mangas”, “óleos essenciais em mangas”, “óleos essenciais na conservação de mangas”, “use of essential oils in mangoes as conservation methods”, “essential oils in mangoes” e “mango and shelf life with essential oils”. Realizou-se um levantamento bibliográfico utilizando as bases de dados Google Acadêmico, Plataforma da Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Scientific Electronic Library (SciELO) e ScienceDirect, delimitando os artigos de 2012 até 2023 em 2 idiomas: português e inglês. Através do estudo realizado, utilizando 15 artigos, percebeu-se que o melhor método é a aplicação de revestimento contendo óleos essenciais, principalmente o óleo de tomilho que apresentou melhores resultados, prolongando a vida útil das mangas em até 26 ± 2 dias. Portanto, óleos essenciais associados ou não a outras substâncias, são eficazes em promover atividade antimicrobiana, retardar a maturação e, assim, prolongar a conservação das mangas pós-colheita.

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“…Given this, the contamination of fresh produce by Enterobacteriaceae could pose a potential risk for consumers (Koffi-Nevry, Assi-Clair, Koussemon, Wognin, & Coulibaly, 2011). Therefore, intervention strategies have been developed to inactivate these bacteria as well as other microorganisms in fresh products (Calvo, Redondo, Remón, Venturini, & Arias, 2019, Gil et al, 2015, Kakani et al, 2018Li, Li, et al, 2019;Li, Zeng, et al, 2019;Prado-Silva, Cadavez, Gonzales-Barron, Rezende, & Sant'Ana, 2015).…”

Section: Introductionmentioning

confidence: 99%

Inactivation modeling of microorganisms using organic chlorine and acetic acid solutions and estimation of growth kinetics of adhered Enterobacteriaceae to lettuce (Lactuca sativa L.)

Alves

Khaneghah

Antunes

et al. 2020

Journal of Food Safety

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This study was aimed to evaluate the efficiency of the organic chlorine and acetic acid solutions on the inactivation of adhered cells of Escherichia coli, Cronobacter sakazakii and Klebsiella pneumoniae to lettuce. Besides, the growth and inactivation of K. pneumoniae adhered to lettuce was modeled. According to the findings, the use of chlorine solution (170 mg/ml of total residual chlorine) caused reductions of 1.8, 1.9, and 1.9 log for E. coli, C. sakazakii, and K pneumoniae, respectively, were recorded. In this regard, the organic chloramine was more effective in controlling the adhered microorganisms while compared with 1.5% acetic acid solution, while the addition of 0.5% sodium chloride to 1.5% acetic acid solution increased microbial inactivation. K. pneumoniae RC‐34 inactivation was characterized by the presence of two sub‐populations with different resistances against the proposed sanitizers. Moreover, the growth kinetic parameters of K. pneumoniae RC‐34 adhered to lettuce leaves were very similar to that reported in the literature for nonadhered microorganisms. The predictive data generated can be valuable to assess the growth and inactivation of produce adhered microorganisms in leafy produce.

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Using antimicrobials as a food safety measure during phytosanitary treatments in mangoes

Cited by 3 publications

References 26 publications

Development and application starch films: PBAT with additives for evaluating the shelf life of Tommy Atkins mango in the fresh‐cut state

Development and application starch films: PBAT with additives for evaluating the shelf life of Tommy Atkins mango in the fresh‐cut state

Aplicação de óleo essencial na conservação natural de mangas: uma revisão

Inactivation modeling of microorganisms using organic chlorine and acetic acid solutions and estimation of growth kinetics of adhered Enterobacteriaceae to lettuce (Lactuca sativa L.)

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