Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/17513
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Assessment of Sodium Hypochlorite and Acidified Sodium Chlorite as Antimicrobial Agents to Inhibit Growth of Escherichia coli O157:H7 and Natural Microflora on Shredded Carrots |
Autor: | Allende, Ana CSIC ORCID ; González, Rolando J.; McEvoy, James; Luo, Yaguang | Palabras clave: | Acidified sodium chlorite Disinfection Fresh-cut produce Foodborne pathogens Sodium hypochlorite Spoilage microorganisms Washing |
Fecha de publicación: | ene-2008 | Editor: | Taylor & Francis | Citación: | International Journal of Vegetable Science 13(3): 51-63 (2008) | Resumen: | Acidified sodium chlorite (ASC) is an alternative to chlorine in reducing microbial populations to maintain food quality and safety on fresh-cut produce. However the most effective concentration for microbial reduction on shredded carrots is unknown. In this study the influence of tap water, sodium hypochlorite (SH; 200 mg · L-1) and acidified sodium chlorite (ASC; 100,250,500 and 1,000 mg·L-1) washes on natural microflora, and survival and growth of Escherichia coli O157:H7 inoculated onto shredded carrots, was determined after treat-ment and 7 and 14 days of storage. The carrots were stored under passive modified atmosphere at 5°C. While a tap water wash did not reduce growth of E. coli O157:H7, total plate count or yeast and molds, spoilage and pathogenic microorganisms were reduced by two logs by using SH or ASC at 200 and 100 mg·L-1, respectively. ASC at concentrations above 100 mg·L-1 was very effective in reducing microbial growth by 6 logs. During storage, total mesophilic growth increased in samples washed with tap water, SH or ASC at 100 and 250 mg·L-1. However, shredded carrots washed with ASC at 1000 mg·L-1 did not show any microbial growth even after 14 days of storage at 5°C. | Descripción: | 13 pages. | Versión del editor: | http://dx.doi.org/10.1300/J512v13n03_05 | URI: | http://hdl.handle.net/10261/17513 | DOI: | 10.1300/J512v13n03_05 | ISSN: | 1931-5260 |
Aparece en las colecciones: | (CEBAS) Artículos |
Mostrar el registro completo
CORE Recommender
SCOPUSTM
Citations
9
checked on 08-abr-2024
Page view(s)
463
checked on 18-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.