Neutral electrolyzed water (NEW), chlorine dioxide, organic acid based product and ultraviolet–C for inactivation of microbes in fresh-cut vegetable washing waters

Tutkimustuotos: ArtikkelijulkaisuArtikkeliTieteellinenvertaisarvioitu

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Alkuperäiskielienglanti
Artikkelie13354
LehtiJournal of Food Processing and Preservation
Vuosikerta42
Numero1
Sivumäärä9
DOI - pysyväislinkit
TilaJulkaistu - tammikuuta 2018
OKM-julkaisutyyppiA1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä, vertaisarvioitu

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@article{f5c367712330494dabcc627e6d952c2f,
title = "Neutral electrolyzed water (NEW), chlorine dioxide, organic acid based product and ultraviolet–C for inactivation of microbes in fresh-cut vegetable washing waters",
abstract = "The effect of decontamination methods on fresh-cut vegetable washing waters was evaluated. NEW, ClO2, organic acid-based product FPW, and UV-C were tested with and without an interfering carrot juice of 1{\%} (IS), on Yersinia enterocolitica and Yersinia pseudotuberculosis, Escherichia coli, and yeast Candida lambica. The use of ClO2 (50 ppm active chlorine) resulted in >4 log reduction of Y. enterocolitica, Y. pseudotuberculosis, E. coli and >3 log reduction of C. lambica. The antibacterial effect of NEW was less effective in the presence of IS when compared with ClO2. The inactivation of C. lambica by FPW reached a maximum of 2.8 log cfu/mL (concentration 0.125{\%}), but the antimicrobial effect was delayed by the IS. The effect of FPW on E. coli was significantly reduced by 1{\%} IS. The inactivation of E. coli and C. lambica with UV-C IS decreased the inactivation and lengthened its time. Filtration improved the effect of UV-C inactivation. Practical applicationsWhen chemical decontamination methods were used in fresh-cut vegetable processing, the presence of organic matter in process water increased the reaction times and the need for higher concentrations of the chemical decontamination and the time of physical decontamination. Yersinia required longer inactivation times than E. coli. When UV-C is used for decontamination of process waters, waters should be filtered to enhance the disinfection efficacy.",
keywords = "416 Food Science, ClO2 , organic acid-based product , UV-C , vegetable washing water , LISTERIA-MONOCYTOGENES , ESCHERICHIA-COLI , DISINFECTION METHODS , ICEBERG LETTUCE , EFFICACY , CONTAMINATION , FRUIT, PATHOGENS , INDUSTRY , CONSUMPTION",
author = "Marja Lehto and Kuisma, {Risto Martti Johannes} and Hanna-Riitta Kym{\"a}l{\"a}inen and Maarit M{\"a}ki",
year = "2018",
month = "1",
doi = "10.1111/jfpp.13354",
language = "English",
volume = "42",
journal = "Journal of Food Processing and Preservation",
issn = "0145-8892",
publisher = "Wiley Blackwell",
number = "1",

}

TY - JOUR

T1 - Neutral electrolyzed water (NEW), chlorine dioxide, organic acid based product and ultraviolet–C for inactivation of microbes in fresh-cut vegetable washing waters

AU - Lehto, Marja

AU - Kuisma, Risto Martti Johannes

AU - Kymäläinen, Hanna-Riitta

AU - Mäki, Maarit

PY - 2018/1

Y1 - 2018/1

N2 - The effect of decontamination methods on fresh-cut vegetable washing waters was evaluated. NEW, ClO2, organic acid-based product FPW, and UV-C were tested with and without an interfering carrot juice of 1% (IS), on Yersinia enterocolitica and Yersinia pseudotuberculosis, Escherichia coli, and yeast Candida lambica. The use of ClO2 (50 ppm active chlorine) resulted in >4 log reduction of Y. enterocolitica, Y. pseudotuberculosis, E. coli and >3 log reduction of C. lambica. The antibacterial effect of NEW was less effective in the presence of IS when compared with ClO2. The inactivation of C. lambica by FPW reached a maximum of 2.8 log cfu/mL (concentration 0.125%), but the antimicrobial effect was delayed by the IS. The effect of FPW on E. coli was significantly reduced by 1% IS. The inactivation of E. coli and C. lambica with UV-C IS decreased the inactivation and lengthened its time. Filtration improved the effect of UV-C inactivation. Practical applicationsWhen chemical decontamination methods were used in fresh-cut vegetable processing, the presence of organic matter in process water increased the reaction times and the need for higher concentrations of the chemical decontamination and the time of physical decontamination. Yersinia required longer inactivation times than E. coli. When UV-C is used for decontamination of process waters, waters should be filtered to enhance the disinfection efficacy.

AB - The effect of decontamination methods on fresh-cut vegetable washing waters was evaluated. NEW, ClO2, organic acid-based product FPW, and UV-C were tested with and without an interfering carrot juice of 1% (IS), on Yersinia enterocolitica and Yersinia pseudotuberculosis, Escherichia coli, and yeast Candida lambica. The use of ClO2 (50 ppm active chlorine) resulted in >4 log reduction of Y. enterocolitica, Y. pseudotuberculosis, E. coli and >3 log reduction of C. lambica. The antibacterial effect of NEW was less effective in the presence of IS when compared with ClO2. The inactivation of C. lambica by FPW reached a maximum of 2.8 log cfu/mL (concentration 0.125%), but the antimicrobial effect was delayed by the IS. The effect of FPW on E. coli was significantly reduced by 1% IS. The inactivation of E. coli and C. lambica with UV-C IS decreased the inactivation and lengthened its time. Filtration improved the effect of UV-C inactivation. Practical applicationsWhen chemical decontamination methods were used in fresh-cut vegetable processing, the presence of organic matter in process water increased the reaction times and the need for higher concentrations of the chemical decontamination and the time of physical decontamination. Yersinia required longer inactivation times than E. coli. When UV-C is used for decontamination of process waters, waters should be filtered to enhance the disinfection efficacy.

KW - 416 Food Science

KW - ClO2

KW - organic acid-based product

KW - UV-C

KW - vegetable washing water

KW - LISTERIA-MONOCYTOGENES

KW - ESCHERICHIA-COLI

KW - DISINFECTION METHODS

KW - ICEBERG LETTUCE

KW - EFFICACY

KW - CONTAMINATION

KW - FRUIT

KW - PATHOGENS

KW - INDUSTRY

KW - CONSUMPTION

U2 - 10.1111/jfpp.13354

DO - 10.1111/jfpp.13354

M3 - Article

VL - 42

JO - Journal of Food Processing and Preservation

JF - Journal of Food Processing and Preservation

SN - 0145-8892

IS - 1

M1 - e13354

ER -