Evaluation of alternative sanitizers to chlorine disinfection for reducing foodborne pathogens in fresh-cut apple |
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| Authors: | Maribel Abadias Isabel Alegre Josep Usall Rosario Torres Inmaculada Viñas |
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| Institution: | 1. IRTA, Centre UdL-IRTA, XaRTA-Postharvest, Rovira Roure, 191, 25198 Lleida, Catalonia, Spain;2. University of Lleida, Centre UdL-IRTA, XaRTA-Postharvest, Rovira Roure, 191, 25198 Lleida, Catalonia, Spain;1. Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China;2. USDA, ARS, Eastern Regional Research Center, Wyndmoor, PA 19038, USA;3. USDA, ARS, National Center for Agricultural Utilization Research, Peoria, IL 61604, USA;4. National Engineering and Technology Research Center for Preservation of Agriculture Products, Tianjin 300384, China;1. Department of Animal Science, University of Connecticut, Storrs, CT 06269, USA;2. Environmental Microbial & Food Safety Lab, USDA-ARS, 10300 Baltimore Avenue, Building 201 BARC-East, Room 101, Beltsville, MD 20705, USA;1. Post-Harvest Technology Department, Technology & Industry Development Group, Agri-Food & Veterinary Authority of Singapore, 2 Perahu Road, Singapore 718915, Singapore;2. Department of Food Science and Biotechnology, Kyungnam University, Wolyoung-Dong, 449, Changwon 631-701, Republic of Korea;3. Food Science & Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore |
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| Abstract: | The risk of undesirable by-products from chlorine disinfection in fresh-cut industries, together with its limited efficacy, has led to a search for alternative agents. The aim of this study was to test several alternative putative antimicrobial substances to reduce Escherichia coli O157:H7, Salmonella spp. and Listeria spp. populations on fresh-cut apple. Carvacrol, vanillin, peroxyacetic acid, hydrogen peroxide, N-acetyl-l-cysteine and Citrox were selected for their results in in vitro assays against E. coli O157:H7 and Listeria spp., to be tested on fresh-cut apple plugs. Apple flesh was inoculated by dipping in a suspension of a mix of the studied pathogens at 106 cfu mL?1, and then treated with the antimicrobial substances. All treatments were compared to deionized water and a standard sodium hypochlorite treatment (SH, 100 mg L?1, pH 6.5). Pathogen population on apple plugs was monitored for up to 6 days at 10 °C. Bacterial reductions obtained by peroxyacetic acid (80 and 120 mg L?1), vanillin (12 g L?1), hydrogen peroxide (5, 10, 20 mL L?1) and N-acetyl-l-cysteine (5 and 10 g L?1) were similar or higher than reduction obtained by SH. In addition, bacterial populations were maintained at low levels throughout storage. No cells of any of the pathogens were detected in the peroxyacetic acid, hydrogen peroxide, Citrox and SH washing solutions after apple treatment. Peroxyacetic acid, hydrogen peroxide and N-acetyl-l-cysteine could be potential disinfectants for the fresh-cut industry as an alternative to chlorine disinfection. However, their effect on sensory quality and effectiveness under commercial processing conditions should be evaluated. |
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