Microbial Decontamination of Fresh Produce (Strawberry) Using Washing Solutions

Naresh Shahi,Eunice A Bonsi,Byungjin Min

doi:10.5539/jfr.v4n3p128

Abstract

This study was carried out to determine the effect of natural antimicrobial washing solutions against microbial growths on fresh produce specifically strawberries. Selected washing solutions used for strawberry washing, and treatments were sterile water (control), white vinegar (VI), crude lemon juice extract (LE), VI+Origanum oil (VIO), LE+Origanum oil (LEO), and VI+LE+Origanum oil (VILEO). From the preliminary study of antimicrobial activity of washing solutions in aqueous model system tested at 2, 5, 10, 15, 20 and 25 min against S. Typhimurium, washing time was determined as 5 min to be used for this study. After the washing, strawberries were stored at 4 °C for 5 days. Results showed that all natural washing solutions exhibited inhibitory effect against total aerobic bacteria, yeast and mold. On day 5, compared to the control, all washing solutions significantly reduced S. Typhimurium by 2.7 Log CFU/g (P&lt;0.05). Color results showed that samples color were slightly changed by washing with VIO and VILEO. However, there was no significant difference in total color change on strawberries compared to the control (P&gt;0.05). Based on the results, it is indicated that the combination of vinegar with crude lemon juice extract and essential oil might be suitable as natural sanitizer for decontamination of fresh produce.

Highlights

Market trend along with fresh produce consumption continues to grow in recent years due to their health promoting capabilities (Jennylynd & Tipvanna, 2010)
Selected washing solutions used for strawberry washing, and treatments were sterile water, white vinegar (VI), crude lemon juice extract (LE), VI+Origanum oil (VIO), LE+Origanum oil (LEO), and VI+LE+Origanum oil (VILEO)
It is indicated that the combination of vinegar with crude lemon juice extract and essential oil might be suitable as natural sanitizer for decontamination of fresh produce

Summary

Introduction

Market trend along with fresh produce consumption continues to grow in recent years due to their health promoting capabilities (Jennylynd & Tipvanna, 2010). Fresh produce is vulnerable to potential microbial contamination at any points of the food value chain (WHO/FAO, 2006), if improper handling technique and storage occur during cultivation, harvesting, storage, transportation and distribution. Both pathogenic and/or deteriorative microorganisms may contaminate the product at any point of contact, increasing the risk of foodborne diseases (Diaz-Cinco, Acedo-Felix, & Garcia-Galaz, 2005). According to World Health Organization (WHO, 2002), over 30 to 40% of the global populations are at risk for food borne diseases at home in every year. In Europe, approximately one-third of foodborne diseases were associated with fresh produce at home (European Food Safety Authority, 2013)

Methods

Results

Conclusion