Water reconditioning by high power ultrasound combined with residual chemical sanitizers to inactivate foodborne pathogens associated with fresh-cut products

Gómez‐López, Vicente M.; Gil, María I.; Allende, Ana; Vanhee, Bert; Selma, María V.

doi:10.1016/j.foodcont.2014.12.032

Cited by 21 publications

(13 citation statements)

References 29 publications

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“…With respect to fresh-cut produce wash water, Gómez-López, et al [ 27 ] demonstrated that increasing the chemical oxygen demand (COD) in the wash water did not influence the inactivation of E. coli O157:H7. However, current ultrasonication methods require high sonication intensities and long contact times making these methods impractical when preventing microbial cross-contamination in the process wash water [ 20 , 28 ]. UV water disinfection involves circulating a thin layer of water along suspended UV lamps.…”

Section: Selection Of Wash Water Disinfectantsmentioning

confidence: 99%

“…Furthermore, the process wash water quality is influenced by the disinfectant choice [ 15 ], while the efficacy of a sanitizer is a function of the disinfectant residual. The efficiency of wash water disinfection is not restricted to issues that affect produce decontamination, but the effectiveness of chemical oxidants is rather hindered by the presence of organic matter in the wash water [ 14 , 18 , 20 , 21 ]. In particular, the influence of physicochemical parameters (e.g., organic matter) on the stability of the processing wash water disinfectants can be summarized as a function of decreasing reactivity: O 3 > HOCl (hypochlorous acid) > ClO 2 > PAA [ 14 , 15 , 18 , 31 , 32 ].…”

Section: Sanitizer Efficacymentioning

confidence: 99%

“…In the fresh-cut produce industry, water disinfection occurs in washing tanks, or immersion washers, in which the produce are washed [ 19 ]; however, water disinfection can also be used to recycle process water ( i.e. water reconditioning) [ 20 ]. Process wash water and water reconditioning can be distinguished based on where and when the disinfection takes place: (i) process wash water disinfection occurs in the washing tank where a disinfectant residual is maintained during washing, i.e.…”

Section: Introductionmentioning

confidence: 99%

“…The exposure ( i.e. contact time) is a major limiting factor for process wash water disinfection due to required short contact times (30 seconds up to a few minutes); thus, microorganisms in the wash water must be instantaneously inactivated [ 14 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Disinfectants on Preventing the Cross-Contamination of Pathogens in Fresh Produce Washing Water

Banach

Sampers

Haute

et al. 2015

IJERPH

171

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The potential cross-contamination of pathogens between clean and contaminated produce in the washing tank is highly dependent on the water quality. Process wash water disinfectants are applied to maintain the water quality during processing. The review examines the efficacy of process wash water disinfectants during produce processing with the aim to prevent cross-contamination of pathogens. Process wash water disinfection requires short contact times so microorganisms are rapidly inactivated. Free chlorine, chlorine dioxide, ozone, and peracetic acid were considered suitable disinfectants. A disinfectant’s reactivity with the organic matter will determine the disinfectant residual, which is of paramount importance for microbial inactivation and should be monitored in situ. Furthermore, the chemical and worker safety, and the legislative framework will determine the suitability of a disinfection technique. Current research often focuses on produce decontamination and to a lesser extent on preventing cross-contamination. Further research on a sanitizer’s efficacy in the washing water is recommended at the laboratory scale, in particular with experimental designs reflecting industrial conditions. Validation on the industrial scale is warranted to better understand the overall effects of a sanitizer.

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Section: Selection Of Wash Water Disinfectantsmentioning

confidence: 99%

Section: Sanitizer Efficacymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Disinfectants on Preventing the Cross-Contamination of Pathogens in Fresh Produce Washing Water

Banach

Sampers

Haute

et al. 2015

IJERPH

171

View full text Add to dashboard Cite

show abstract

“…En un trabajo donde se combinaron AP y H 2 O 2 (15,2 % y 11,2 % respectivamente) con ultrasonidos (0,56 kW L -1 , 20 kHz) se observó que bacterias patogénicas como E.i O157:H7 y Salmonella fueron menos resistentes a la desinfección que los virus (Sánchez et al, 2015). Por otra parte, si bien este procedimiento es válido para reacondicionar el agua de lavado, por el momento no se puede utilizar para el agua de proceso, porque en este caso la desinfección debe ser instantánea (Gómez-López et al, 2015).…”

Section: áCido Peroxiacéticounclassified

Tratamientos químicos desinfectantes de hortalizas de IV gama: Ozono, agua electrolizada y ácido peracético

Aguayo¹,

Gómez²,

Artés–Hernández³

et al. 2017

Agrociencia

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La elaboración de hortalizas de IV Gama requiere de una etapa de desinfección que reduzca el crecimiento de microorganismos alterantes y patogénicos. En general, esta desinfección requiere de la adición de productos sanitizantes como el cloro o sus hipocloritos. Debido a que el cloro reacciona con otros compuestos orgánicos, dando lugar a la formación de subproductos halogenados perjudiciales para la salud como trihalometanos y cloraminas, las preocupaciones sobre la toxicidad de estos derivados han dado lugar al interés actual por utilizar productos alternativos y amigables con el medio ambiente. El interés por estos nuevos desinfectantes no solo se debe a su capacidad de inactivación frente a una amplia gama de microorganismos patógenos y deteriorantes, sino también a su capacidad para mantener la calidad sensorial del producto. Actualmente, existen diversas técnicas sostenibles y emergentes de desinfección que pueden reemplazar al cloro, proporcionando otros beneficios, como sucede con el ozono (O 3), el agua electrolizada (AE), las radiaciones ionizantes o no, los antimicrobianos naturales, las bacteriocinas, los tratamientos térmicos, determinados agentes químicos como el ácido peroxiacético (AP) y otros muchos. En el presente trabajo revisaremos la eficacia del O 3 , AE y AP. Todos ellos han demostrado su eficacia microbicida con efecto frente a bacterias patógenas presentes en hortalizas de IV Gama.

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Fresh‐Cut Vegetables

Krasaekoopt

Bhandari

2018

Handbook of Vegetables and Vegetable Processing

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Water reconditioning by high power ultrasound combined with residual chemical sanitizers to inactivate foodborne pathogens associated with fresh-cut products

Cited by 21 publications

References 29 publications

Effect of Disinfectants on Preventing the Cross-Contamination of Pathogens in Fresh Produce Washing Water

Effect of Disinfectants on Preventing the Cross-Contamination of Pathogens in Fresh Produce Washing Water

Tratamientos químicos desinfectantes de hortalizas de IV gama: Ozono, agua electrolizada y ácido peracético

Fresh‐Cut Vegetables

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