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http://hdl.handle.net/10261/17513
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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Allende, Ana | - |
dc.contributor.author | González, Rolando J. | - |
dc.contributor.author | McEvoy, James | - |
dc.contributor.author | Luo, Yaguang | - |
dc.date.accessioned | 2009-10-07T09:47:16Z | - |
dc.date.available | 2009-10-07T09:47:16Z | - |
dc.date.issued | 2008-01 | - |
dc.identifier.citation | International Journal of Vegetable Science 13(3): 51-63 (2008) | en_US |
dc.identifier.issn | 1931-5260 | - |
dc.identifier.uri | http://hdl.handle.net/10261/17513 | - |
dc.description | 13 pages. | en_US |
dc.description.abstract | 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. | en_US |
dc.format.extent | 259768 bytes | - |
dc.format.mimetype | application/pdf | - |
dc.language.iso | eng | en_US |
dc.publisher | Taylor & Francis | en_US |
dc.rights | closedAccess | en_US |
dc.subject | Acidified sodium chlorite | en_US |
dc.subject | Disinfection | en_US |
dc.subject | Fresh-cut produce | en_US |
dc.subject | Foodborne pathogens | en_US |
dc.subject | Sodium hypochlorite | en_US |
dc.subject | Spoilage microorganisms | en_US |
dc.subject | Washing | en_US |
dc.title | 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 | en_US |
dc.type | artículo | en_US |
dc.identifier.doi | 10.1300/J512v13n03_05 | - |
dc.description.peerreviewed | Peer reviewed | en_US |
dc.relation.publisherversion | http://dx.doi.org/10.1300/J512v13n03_05 | en_US |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.openairetype | artículo | - |
item.grantfulltext | none | - |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | No Fulltext | - |
item.languageiso639-1 | en | - |
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