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Potential of acidified sodium benzoate as an alternative wash solution of cherry tomatoes: Changes of quality, background microbes, and inoculated pathogens during storage at 4 and 21°C post-washing

Published on Sep 1, 2019in Food Microbiology 4.09
· DOI :10.1016/j.fm.2019.01.013
Huaiqiong Chen11
Estimated H-index: 11
(UT: University of Tennessee),
Yue Zhang19
Estimated H-index: 19
(UT: University of Tennessee),
Qixin Zhong31
Estimated H-index: 31
(UT: University of Tennessee)
Abstract
Abstract To evaluate the feasibility of acidified sodium benzoate (NaB) as alternative washing solutions of fresh produce, the survival of inoculated pathogens, the background molds and yeasts counts, and quality parameters were compared during 4 and 21 °C storage of cherry tomatoes washed with 3000 ppm NaB at pH 2.0, 200 ppm free chlorine at pH 6.5, water adjusted to pH 2.0, and distilled water. The acidified NaB solution was the most effective in reducing the population of Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes cocktails on tomatoes (>4 log CFU/g). NaB was more effective than free chlorine ( P L. monocytogenes by NaB (5.49 log CFU/g) and chlorine (4.98 log CFU/g) was similar ( P  > 0.05). No recovery of bacteria was found in all treatments during storage for 15 days. The acidified NaB effectively controlled yeasts and molds on cherry tomatoes to
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Published on Oct 1, 2018in International Journal of Food Microbiology 3.45
Runze Huang7
Estimated H-index: 7
(UD: University of Delaware),
Danielle de Vries1
Estimated H-index: 1
(UD: University of Delaware),
Haiqiang Chen32
Estimated H-index: 32
(UD: University of Delaware)
Abstract This study investigated the effect of a water-assisted ultraviolet system (WUV; samples were treated by UV while being immersed in agitated water) on the inactivation of Salmonella on baby spinach, iceberg lettuce, blueberry, grape tomato, and baby-cut carrot. The Salmonella inactivation effect of the WUV system was tested in two scales, and three disinfectants, chlorine, peroxyacetic acid (PAA) and hydrogen peroxide (H 2 O 2 ), were tested in combination with the system to see whether ...
5 Citations Source Cite
Published on Jun 1, 2018in International Journal of Food Microbiology 3.45
Huaiqiong Chen11
Estimated H-index: 11
(UT: University of Tennessee),
Qixin Zhong31
Estimated H-index: 31
(UT: University of Tennessee)
Abstract Concerns about undesirable by-products from chlorine sanitation of fresh produce and the limited efficacy with the presence of organic matter, have led to studies on alternative washing solutions. The aim of this study was to evaluate the antibacterial activities of acidified sodium benzoate (NaB) solutions against Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes in growth medium and on cherry tomatoes. Experimentally, the minimum inhibitory concentrations (MICs)...
1 Citations Source Cite
Published on May 1, 2016in Postharvest Biology and Technology 3.11
Clara Montesinos-Herrero8
Estimated H-index: 8
,
Pedro A. Moscoso-Ramírez6
Estimated H-index: 6
,
Lluís Palou26
Estimated H-index: 26
Abstract The curative activity of the food additives dehydroacetic acid, dimethyl dicarbonate, ethylene diamine tetracetic acid, sodium acetate, and sodium benzoate (SB) was tested in in vivo preliminary screenings against green and blue molds on citrus fruit artificially inoculated 24 h before with Penicillium digitatum and Penicillium italicum , respectively. SB was the most effective compound and it was further tested in trials simulating postharvest industrial applications. Dip treatments fo...
9 Citations Source Cite
Published on Dec 1, 2015in International Journal of Food Microbiology 3.45
Yue Zhang19
Estimated H-index: 19
(UT: University of Tennessee),
Qiumin Ma9
Estimated H-index: 9
(UT: University of Tennessee)
+ 2 AuthorsQixin Zhong31
Estimated H-index: 31
(UT: University of Tennessee)
Abstract The quality and microbiological safety of cantaloupes can potentially be improved using antimicrobial coatings that are able to maintain effectiveness throughout storage. The objective of this work was to study the effect of coating mixtures containing sodium alginate and cinnamon bark oil (CBO) on the quality of cantaloupes and the survival of inoculated bacterial pathogens and naturally occurring yeasts and molds during ambient storage at 21 °C. Cantaloupes were dipped in mixtures con...
11 Citations Source Cite
Published on Nov 1, 2015in Postharvest Biology and Technology 3.11
Cristiane Fagundes6
Estimated H-index: 6
(UFSC: Universidade Federal de Santa Catarina),
K. Moraes1
Estimated H-index: 1
(UFSC: Universidade Federal de Santa Catarina)
+ 3 AuthorsAlcilene Rodrigues Monteiro9
Estimated H-index: 9
(UFSC: Universidade Federal de Santa Catarina)
Abstract The effects of active modified atmosphere packaging (MAP) on the postharvest quality of cherry tomatoes stored at cold temperature (5 °C) and in bi-oriented polypropylene/low density polyethylene BOPP/LDPE bags were investigated. The atmosphere composition used in the packaging was 5% O 2 + 5% CO 2 (MAP), and synthetic air (control). The variables measured were weight loss, firmness, sugar, organic acids, color, lycopene, respiration rate, and ethylene biosynthesis over 25 days. The res...
34 Citations Source Cite
Published on Nov 1, 2015in Postharvest Biology and Technology 3.11
Ibrahim Colgecen1
Estimated H-index: 1
(Çanakkale Onsekiz Mart University),
Mehmet Seckin Aday12
Estimated H-index: 12
(Çanakkale Onsekiz Mart University)
Abstract The efficacy of the combined use of passive modified atmosphere and aqueous chlorine dioxide at various concentrations of 4, 8, 12, 16, 20 and 25 mg/L on physical and chemical quality attributes of sweet cherry was evaluated during a five weeks storage period at 4 °C. The results showed that ClO 2 treatments at concentrations of 16 and 20 mg/L maintained pH, total soluble solid contents and firmness better than other samples at the end of the storage. Untreated samples and samples treat...
15 Citations Source Cite
Published on Aug 1, 2015in Journal of Applied Microbiology 2.16
Won-Jae Song6
Estimated H-index: 6
(SNU: Seoul National University),
J.-Y. Shin1
Estimated H-index: 1
(SNU: Seoul National University)
+ 1 AuthorsDong-Hyun Kang23
Estimated H-index: 23
(SNU: Seoul National University)
Aims We investigated the effect of ozone treatment of apple juice at different pH levels for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes. Methods and Results Apple juice (pH 3·0, 4·0 and 5·0) inoculated with the three pathogens were treated with gaseous ozone (3·0 l min−1 flow rate and 2·0–3·0 g m−3) for up to 4 min. Ozone treatment (4 min) of pH 3·0 apple juice resulted in >5·36 log CFU ml−1 reduction of E. coli O157:H7. Ozone treatment of pH 4·0 ...
9 Citations Source Cite
Gianpiero Pataro19
Estimated H-index: 19
(UNISA: University of Salerno),
Mertcan Sinik1
Estimated H-index: 1
(UNISA: University of Salerno)
+ 2 AuthorsGiovanna Ferrari32
Estimated H-index: 32
(UNISA: University of Salerno)
Abstract In this work, immature green tomatoes were exposed to different doses of either PL or UV-C irradiation (1-8 J/cm 2 ) and then stored at 20 ± 2°C for up to 21 days. The effects of light treatments on the physical-chemical properties and antioxidant compounds of tomato fruits, were evaluated during storage and compared with those of untreated samples. Results indicated that, at the energy doses investigated, pH and °Brix of all samples were not affected by light treatments and storage per...
28 Citations Source Cite
Published on May 1, 2015in Food Chemistry 4.95
Ahmet C. Gören22
Estimated H-index: 22
(Scientific and Technological Research Council of Turkey),
Gökhan Bilsel11
Estimated H-index: 11
(Scientific and Technological Research Council of Turkey)
+ 4 AuthorsHasan Özgen1
Estimated H-index: 1
Abstract High Performance Liquid Chromatography LC–UV and LC–MS/MS methods were developed and validated for quantitative analyses of sodium benzoate and potassium sorbate in foods and beverages. HPLC–UV and LC–MS/MS methods were compared for quantitative analyses of sodium benzoate and potassium sorbate in a representative ketchup sample. Optimisation of the methods enabled the chromatographic separation of the analytes in less than 4 min. A correlation coefficient of 0.999 was achieved over the...
21 Citations Source Cite
Published on Apr 1, 2015in Food Control 3.67
Abdullah Dikici4
Estimated H-index: 4
(Tunceli University),
Ahmet Koluman5
Estimated H-index: 5
,
Mehmet Calicioglu5
Estimated H-index: 5
(Fırat University)
Abstract The aim of the present study was to investigate the effect of lactic acid against Shiga toxin producing Escherichia coli (O157:H7 and non-O157 serogroups including O103, O111, O145 and O26) at different conditions. Soybean sprouts and spinach leaves inoculated with each serogroup of E. coli (∼7.00 + 1.00 log 10 cfu/g) were treated with the lactic acid solutions at different concentrations (0% (control), 1.5%, 2.0%, or 2.5%) and at different temperatures (20, 40, or 50 °C) for 3 min. Res...
9 Citations Source Cite
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