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Antimicrobial gas phase treatments for apples and other moisture sensitive produce to enhance food safety and shelf-life

对苹果和其他对湿度敏感的产品进行抗菌气相处理，以提高食品安全性和保质期

基本信息

批准号：
479862-2015
负责人：
Warriner, Keith
金额：
$ 1.82万
依托单位：
University of Guelph
依托单位国家：
加拿大
项目类别：
Engage Grants Program
财政年份：
2015
资助国家：
加拿大
起止时间：
2015-01-01 至 2016-12-31
项目状态：
已结题

来源：
https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=580329
关键词：
Antimicrobial gas phase treatments apples

项目摘要

The recent outbreak of listeriosis linked to contaminated candy apples results in 34 confirmed cases and 3 deaths. The outbreak underlined the susceptibility of produce to contamination and need for intervention steps to inactivate field acquired contamination. The challenge with apples destined for candy apple production is the process requires dry apples to ensure adherence of the caramel coating. In any event, washing has been demonstrated to have limited efficacy with respect to pathogen reduction. The proposed project will demonstrate proof-of-principle of combination of antimicrobial gas treatments to inactivate pathogens (Listeria, E. coli and Salmonella) on and within intact apple fruit. The gases to be studied will include ozone, chlorine dioxide and hydroxyl radicals. The gas treatment will be incorporated into apple pre-conditioning process whereby the fruit are raised to processing temperature. Here, the apples within totes are stacked then an air stream introduced to remove surface moisture. The gas treatments will be optimized with respect to gas concentration, composition, time and relative humidity. Laboratory based studies will determine the process conditions required to support a 5 log reduction of pathogens and spoilage microbes whilst retaining fruit quality. The studies will be supplemented with in-plant verification trials. The technology to be developed can be applied to other water sensitive produce such as soft fruit, tender fruit and mushrooms, in addition to others.

最近爆发的与受污染的糖果苹果有关的李斯特菌病导致34例确诊病例和3例死亡。这次爆发突出表明了农产品对污染的敏感性，需要采取干预措施，消除田间获得性污染。用于糖果苹果生产的苹果面临的挑战是该过程需要干燥的苹果以确保焦糖涂层的粘附。在任何情况下，洗涤已被证明在病原体减少方面具有有限的功效。拟议的项目将证明抗菌气体处理组合的原理，以消除病原体（李斯特菌，E。大肠杆菌和沙门氏菌）。待研究的气体将包括臭氧、二氧化氯和羟基。气体处理将被纳入苹果预处理过程由此将水果升高到加工温度。在这里，手提袋内的苹果被堆叠，然后引入气流以去除表面水分。气体处理将在气体浓度、成分、时间和相对湿度方面进行优化。基于实验室的研究将确定所需的工艺条件，以支持病原体和腐败微生物减少5个对数，同时保持水果质量。这些研究将辅以厂内验证试验。所开发的技术可应用于其它对水敏感的农产品，如软果、嫩果和蘑菇等。