关键词: Chlorine treatment Decontamination Fresh produce Ultrasonication

Mesh : Chlorine Colony Count, Microbial Decontamination Disinfectants / pharmacology Escherichia coli O157 Food Contamination / analysis Food Handling Food Microbiology Fruit Sugars Ziziphus

来  源:   DOI:10.1016/j.ultsonch.2021.105905   PDF(Pubmed)

Abstract:
Wash water is circulated for use in the minimal processing industry, and inefficient disinfection methods can lead to pathogen cross-contamination. Moreover, few disinfection strategies are available for ready-to-eat fruits that do not need to be cut. In this study, the use of chlorine and ultrasound, two low-cost disinfection methods, were evaluated to disinfect winter jujube, a delicious, nutritious, and widely sold fruit in China. Ultrasound treatment (28 kHz) alone could not decrease the cross-contamination incidence of Escherichia coli O157:H7, non-O157 E. coli, and Salmonella Typhimurium, and free chlorine treatment at 10 ppm decreased the incidence from 55.00% to 5.00% for E. coli O157:H7, 65.00% to 6.67% for non-157 E. coli, and 70.00% to 6.67% for S. Typhimurium. The cross-contamination incidence was completely reduced (pathogens were not detected in sample) when the treatments were combined. The counts of aerobic mesophiles, aerobic psychrophiles, molds, yeasts, and three pathogens in the group subjected to combination treatment (28 kHz ultrasound + 10 ppm free chlorine) were significantly lower than those in the control, chlorine-treated, and ultrasound-treated groups during storage (0-7 d at 4 °C). Analysis of weight loss, sensory quality (crispness, color, and flavor), instrument color (a*/b*), soluble matter contents (total soluble solids, reducing sugar, total soluble sugar, and titratable acid), and nutritional properties (ascorbic acid and polyphenolic contents) indicated that treatment with ultrasound, chlorine, and their combination did not lead to additional quality loss compared with properties of the control. Additionally, the activities of phenylalanine ammonia-lyase and polyphenol oxidase were not significantly increased in the treatment group, consistent with the quality analysis results. These findings provide insights into disinfection of uncut ready-to-eat fruits using a minimum dose of disinfectant for cross-contamination prevention under ultrasonication. The use of ultrasound alone to decontaminate fresh produce is accompanied by a high risk of pathogen contamination, and the use of sanitizers to decrease cross-contamination incidence is recommended.
摘要:
洗水循环用于最小的加工行业,低效的消毒方法会导致病原体交叉污染。此外,对于不需要切割的即食水果,几乎没有消毒策略。在这项研究中,使用氯和超声波,两种低成本的消毒方法,被评估为冬枣消毒,一个美味的,营养丰富,并在中国广泛销售水果。单独的超声处理(28kHz)不能降低大肠杆菌O157:H7,非O157大肠杆菌的交叉污染发生率,和鼠伤寒沙门氏菌,10ppm的游离氯处理将大肠杆菌O157:H7的发病率从55.00%降低到5.00%,非157大肠杆菌的发病率从65.00%降低到6.67%,鼠伤寒沙门氏菌为70.00%至6.67%。当组合处理时,交叉污染发生率完全降低(在样品中未检测到病原体)。需氧中温细菌的数量,需氧嗜冷剂,模具,酵母,联合治疗组的三种病原体(28kHz超声+10ppm游离氯)明显低于对照组,经氯处理,和超声处理组储存期间(4°C下0-7天)。减肥分析,感官质量(脆度,颜色,和味道),仪器颜色(a*/b*),可溶性物质含量(总可溶性固体,还原糖,总可溶性糖,和可滴定的酸),和营养特性(抗坏血酸和多酚含量)表明,用超声波治疗,氯,与对照的性质相比,它们的组合不会导致额外的质量损失。此外,治疗组苯丙氨酸解氨酶和多酚氧化酶活性无明显升高,与质量分析结果一致。这些发现为使用最小剂量的消毒剂对未切割的即食水果进行消毒提供了见解,以防止超声处理下的交叉污染。单独使用超声波对新鲜农产品进行净化,伴随着病原体污染的高风险,建议使用消毒剂来减少交叉污染的发生率。
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