Role of commercial sanitizers and washing systems on epiphytic microorganisms and sensory quality of fresh-cut escarole and lettuce
Role of commercial sanitizers and washing systems on epiphytic microorganisms and sensory quality of fresh-cut escarole and lettuce
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DOI：
10.1016/j.postharvbio.2007.12.010
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发表时间：
2008-07-01
影响因子：
7
通讯作者：
Gil, Maria I.
中科院分区：
文献类型：
--
作者：
Allende, Ana;Selma, Maria V.;Gil, Maria I.
越来越多的关注可能形成的致癌化合物和新的，更宽容的病原体的出现，提出了问题油氯在鲜切农产品的使用。越来越需要研究新的商业消毒和其他替代技术的功效。在本研究中，氯和其他商业消毒剂（Sanova，Sanoxol 20，Tsunami 100，Purac FCC 80，Citrox 14 W和Catallix）的有效性进行了评估，对附生微生物及其对鲜切食用鱼和生菜的感官质量的影响。还比较了不同的消毒剂浓度（制造商推荐剂量和该剂量的一半）和应用系统（浸没和喷雾）。最初在洗涤后，以及在储存8天后，评价处理的抗微生物功效，模拟4 ℃下的商业保质期Q天+8 ℃下的5天。所有测试的洗涤溶液在减少微生物负荷方面比水洗涤更有效，特别是在鲜切田螺中。然而，尽管不同的应用系统和浓度的消毒剂的鲜切食用鱼和生菜的微生物负荷8天的存储后是非常相似的大多数的治疗。显然，鲜切田螺和生菜的附生微生物能够在低温下储存期间快速生长，在生产当天达到与未清洗的鲜切农产品相似或更高的值。在储存8天后，新鲜切割的沙拉叶的总体视觉质量评分为良好或非常好（>6），除了用Purac洗涤的产品。因此，尽管产品中存在大量嗜温细菌，在6和8 log cfu g（-1）之间，但它与有害质量无关。因此，在用不同的消毒剂洗涤后，鲜切产品的初始附生减少的测定提供了很少的关于消费时产品的微生物或感官质量的信息。(c)2008 Elsevier B. V.保留所有权利。
Increasing concerns about the possible formation of carcinogenic compounds and the emergence of new, more tolerant pathogens, have raised questions oil the use of chlorine in fresh-cut produce. There is a growing need to investigate the efficacy of new commercial sanitizing and other alternative technologies. In the present study, the effectiveness of chlorine and other commercial sanitizer agents (Sanova, Sanoxol 20, Tsunami 100, Purac FCC 80, Citrox 14W and Catallix) was evaluated on epiphytic microorganisms and their influence on the sensory quality of freshcut escarole and lettuce. Different sanitizer concentrations (manufacturer's recommended dose and half of this dose) and application systems (submersion and spray) were also compared. The antimicrobial efficacy of the treatments was evaluated, initially after washing, and after 8 days of storage simulating a commercial shelf-life Q days at 4 degrees C + 5 days at 8 degrees C. All the tested washing solutions were more effective in reducing the microbial load than water washes, particularly in fresh-cut escarole. However, the microbial load of fresh-cut escarole and lettuce after 8 days of storage was very similar for most of the treatments despite the different application systems and concentrations of the sanitizers. Clearly epiphytic microorganisms of fresh-cut escarole and lettuce were able to grow rapidly during storage under low temperature, reaching similar or higher values than the unwashed fresh-cut produce at the day of production. The overall visual quality of fresh-cut salad leaves was scored as good or very good (>6) after 8 days of storage, except for the product washed with Purac. Thus, despite the high number of mesophilic bacteria present in the product, between 6 and 8 log cfu g(-1), it was not associated with a detrimental quality. Therefore, the determination of the initial epiphytic reductions of fresh-cut products after washing with different sanitizing agents provides little information about the microbial or sensory quality of the product at the time of consumption. (c) 2008 Elsevier B.V. All rights reserved.