Abstract
Abstract This work evaluated the effectiveness of 1 and 2% acetic and lactic acid, 3% hydrogen peroxide, 200 mg/L sodium hypochlorite and 200 mg/L sodium dichloroisocyanurate to reducing natural contaminants as well as Salmonella enterica Enteritidis inoculated on the surface of strawberries, cucumbers, and rocket leaves. The reduction of aerobic mesophilic and molds and yeasts was between 1.67 – 2.73 and 0.61 – 1.46 log CFU/g in strawberries, 1.48 – 2.19 and 1.02 – 2.01 log CFU/g on rocket leaves, and 1.10 – 2.08 and 0.88 – 1.58 log CFU/g in cucumbers, respectively. The most effective sanitizers for reducing Salmonella enterica Enteritidis in strawberries were 1% and 2% lactic acid, while in cucumbers and rocket leaves was the 2% lactic acid as well as the 3% hydrogen peroxide, for both samples. The results of this study clearly show the potential of the proposed strategies to replace chlorinated compounds in the sanitization step of fresh produce.
Highlights
The industry of minimally processed fruits and vegetables, as well as the consumption of these foods, has grown significantly in recent years (Joshi et al, 2013; Rosário et al, 2017)
Among the microorganisms most involved in the occurrence of foodborne outbreaks involving fresh products are Salmonella spp., Escherichia coli, Listeria monocytogenes, and Shigella spp
This work aimed to evaluate the application of organic acids and hydrogen peroxide in removing the natural contaminants microbiota and Salmonella enterica Enteritidis intentionally inoculated on the surface of strawberries, cucumbers, and rocket leaves
Summary
The industry of minimally processed fruits and vegetables, as well as the consumption of these foods, has grown significantly in recent years (Joshi et al, 2013; Rosário et al, 2017). The increase in the market and consumption of RTE has been correlated with an increase in the incidence of foodborne disease outbreaks due to the ingestion of fruits and vegetables contaminated by pathogens. From 2013 to 2016, several Salmonella outbreaks have been reported worldwide, with one outbreak per year attributed to the consumption of cucumbers contaminated with this pathogen in the USA (Angelo et al, 2015; Bottichio et al, 2016; Centers for Disease Control and prevention, 2016). Salmonella spp. accounted for the largest number of cases (35%) whose cause was identified (Food Safety Brazil, 2019)
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