2024-03-29T05:16:07Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/175132020-05-25T12:35:21Zcom_10261_72com_10261_6col_10261_325
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
Allende, Ana
González, Rolando J.
McEvoy, James
Luo, Yaguang
Acidified sodium chlorite
Disinfection
Fresh-cut produce
Foodborne pathogens
Sodium hypochlorite
Spoilage microorganisms
Washing
13 pages.
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.
Peer reviewed
2009-10-07T09:47:16Z
2009-10-07T09:47:16Z
2008-01
artículo
http://purl.org/coar/resource_type/c_6501
International Journal of Vegetable Science 13(3): 51-63 (2008)
1931-5260
http://hdl.handle.net/10261/17513
10.1300/J512v13n03_05
en
http://dx.doi.org/10.1300/J512v13n03_05
none
259768 bytes
application/pdf
Taylor & Francis