کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8844273 | 1616514 | 2018 | 39 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Efficacy of chlorine dioxide on Escherichia coli inactivation during pilot-scale fresh-cut lettuce processing
ترجمه فارسی عنوان
اثربخشی دیاکسید کلر در غیر فعال سازی اشرشیا کولی در طی پردازش کاهو خرد شده
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کلمات کلیدی
ضد عفونی آب، آلودگی متقابل میکروبی، ضدعفونی کننده های جانبی، برش تازه تولید شستن، خلبان،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Controlling water quality is critical in preventing cross-contamination during fresh produce washing. Process wash water (PWW) quality can be controlled by implementing chemical disinfection strategies. The aim of this study was to evaluate the pilot-scale efficacy of chlorine dioxide (ClO2) during processing on the reduction of Escherichia coli in the PWW and on processed fresh-cut 'Lollo Rossa' lettuce. The objective was to have a residual target concentration of either 5 or 3â¯mg/L ClO2 in the washing tank (3.5â¯m3) before and during 800â¯kg of lettuce processing (90â¯min). After 90â¯min., a nonpathogenic, non-Extended Spectrum Beta-Lactamase (ESBL) E. coli inoculum from an overnight culture broth (37â¯Â°C) was added to the tank resulting in an approximate final level of 106â¯CFU/mL. PWW and lettuce samples for microbiological and chemical analyses were taken before and after the input and supply halted. ClO2 concentrations quickly decreased after ClO2 input halted, yet a residual concentration of â¥2.5â¯mg/L and â¥2.1â¯mg/L ClO2, respectively for 5 and 3â¯mg/L pilots, was present 12â¯min after the supply halted. No detectable levels of E. coli (limit of detection 5 log) were determined in the water within 1â¯min after E. coli was added to the ClO2 containing wash water. Results demonstrated that ClO2 use at the semi-commercial pilot scale was able to reduce the E. coli peak contamination in the PWW. After storage (5â¯days, 4â¯Â°C), background microbial communities (i.e., fluorescent Pseudomonads and total heterotrophic bacteria) grew out on lettuce. Overall, ClO2 decreased the potential for cross-contamination between batches compared to when no sanitizer was used. Chlorate levels of the lettuce sampled before entering the wash water ranged from 7.3-11.6â¯Î¼g/kg. The chlorate levels of the lettuce sampled after being washed in the ClO2 containing wash water, as well as after rinsing and centrifugation, ranged from 22.8-60.4â¯Î¼g/kg; chlorite levels ranged from 1.3-1.6â¯mg/kg, while perchlorate levels were below the limit of quantification (LOQ, <5â¯ng/g). In this study, we report the semi-commercial pilot-scale evaluation of ClO2, for its ability to maintain the PWW quality and to prevent cross-contamination in the washing tank during fresh-cut lettuce processing. Furthermore, we provide quantitative values of ClO2 disinfection by-products chlorate and chlorite as well as of perchlorate from PWW and/or lettuce samples.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 269, 23 March 2018, Pages 128-136
Journal: International Journal of Food Microbiology - Volume 269, 23 March 2018, Pages 128-136
نویسندگان
J.L. Banach, L.S. van Overbeek, M.N. Nierop Groot, P.S. van der Zouwen, H.J. van der Fels-Klerx,