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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
(University of Tennessee),
Yue Zhang19
Estimated H-index: 19
(University of Tennessee),
Qixin Zhong31
Estimated H-index: 31
(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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References44
Published on Oct 1, 2001in Journal of Food Protection 1.51
Dawn M. Knudsen1
Estimated H-index: 1
,
Sheryl A. Yamamoto4
Estimated H-index: 4
,
Linda J. Harris43
Estimated H-index: 43
For maximum shelf life, fresh strawberries are harvested directly without washing into retail containers. Frozen berries are usually hulled in the field and washed prior to freezing, sometimes with the addition of sucrose. To determine survival of potential bacterial contaminants, cut or intact surfaces of fresh strawberries were spot inoculated with five- or six-strain cocktails of Salmonella or Escherichia coli O157:H7 (log 7.0 CFU/sample). Inoculated strawberries were dried for I h at 24°C an...
80 Citations Source Cite
Published on Mar 1, 2008in Journal of Food Protection 1.51
J. D. Stopforth6
Estimated H-index: 6
,
T. Mai1
Estimated H-index: 1
+ 1 AuthorsMansour Samadpour29
Estimated H-index: 29
Recent foodborne outbreaks implicating spinach and lettuce have increased consumer concerns regarding the safety of fresh produce. While the most common commercial antimicrobial intervention for fresh produce is wash water containing 50 to 200 ppm chlorine, this study compares the effectiveness of acidified sodium chlorite, chlorine, and acidic electrolyzed water for inactivating Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens. Fresh mixed greens wer...
71 Citations Source Cite
Published on Mar 1, 2006in Journal of Food Protection 1.51
Heather Martin Schmidt1
Estimated H-index: 1
,
Mangesh P. Palekar2
Estimated H-index: 2
+ 1 AuthorsAlejandro Castillo27
Estimated H-index: 27
The effect of electron beam irradiation on microbiological quality and safety of fresh-cut tomatoes was studied. Fresh tomatoes were obtained from a local supplier and then cut into cubes that were separated from the stem scars. Both cubes and stem scars were inoculated with a rifampin-resistant strain of either Salmonella Montevideo or Salmonella Agona, separated into treatment groups, and treated by electron beam irradiation at 0.0 (control), 0.7, or 0.95 kGy. The effect of electron beam irrad...
39 Citations Source Cite
Gianpiero Pataro19
Estimated H-index: 19
(University of Salerno),
Mertcan Sinik1
Estimated H-index: 1
(University of Salerno)
+ 2 AuthorsGiovanna Ferrari32
Estimated H-index: 32
(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 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 Nov 1, 2015in Postharvest Biology and Technology 3.11
Cristiane Fagundes6
Estimated H-index: 6
(Universidade Federal de Santa Catarina),
K. Moraes1
Estimated H-index: 1
(Universidade Federal de Santa Catarina)
+ 3 AuthorsAlcilene Rodrigues Monteiro9
Estimated H-index: 9
(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 Dec 1, 2015in International Journal of Food Microbiology 3.45
Yue Zhang19
Estimated H-index: 19
(University of Tennessee),
Qiumin Ma9
Estimated H-index: 9
(University of Tennessee)
+ 2 AuthorsQixin Zhong31
Estimated H-index: 31
(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 Feb 20, 2012
Hua Wang6
Estimated H-index: 6
(Center for Food Safety and Applied Nutrition),
Bin Zhou13
Estimated H-index: 13
(University of Illinois at Urbana–Champaign),
Hao Feng35
Estimated H-index: 35
(University of Illinois at Urbana–Champaign)
Fresh fruits and vegetables are an important part of a healthy diet. The consumption of these fresh foods has experienced a significant increase in recent years. However, there are also a number of foodborne illnesses associated with the consumption of fruits and vegetables contaminated by pathogenic organisms. The microbial safety of fresh produce has become a concern that may impede the further development of the produce industry. Sanitation practices that have been developed and applied seem ...
9 Citations Source Cite
Published on Sep 28, 2009
Robert B. Gravani6
Estimated H-index: 6
(Cornell University)
20 Citations Source Cite
Published on May 1, 2001in Journal of Food Protection 1.51
Shigenobu Koseki20
Estimated H-index: 20
,
Kyoichiro Yoshida7
Estimated H-index: 7
+ 1 AuthorsKazuhiko Itoh15
Estimated H-index: 15
The disinfectant effect of acidic electrolyzed water (AcEW), ozonated water, and sodium hypochlorite (NaOCl) solution on lettuce was examined. AcEW (pH 2.6; oxidation reduction potential, 1140 mV; 30 ppm of available chlorine) and NaOCl solution (150 ppm of available chlorine) reduced viable aerobes in lettuce by 2 log CFU/g within 10 min. For lettuce washed in alkaline electrolyzed water (AIEW) for 1 min and then disinfected in AcEW for 1 min, viable aerobes were reduced by 2 log CFU/g. On the ...
190 Citations Source Cite
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