NDLI: Effects of sodium hypochlorite and acidified sodium chlorite on the morphological, microbiological, and sensory qualities of selected vegetables

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Effects of sodium hypochlorite and acidified sodium chlorite on the morphological, microbiological, and sensory qualities of selected vegetables

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Food Science and Biotechnology : Volume 20, Issue 2, April 2011

Food Science and Biotechnology : Volume 20, Issue 1, February 2011

Food Science and Biotechnology : Volume 19

Effects of sodium hypochlorite and acidified sodium chlorite on the morphological, microbiological, and sensory qualities of selected vegetables

Content Provider	Springer Nature Link
Author	Kwon, Kyung Yoon Kang, Kyung Ah Yoon, Ki Sun
Copyright Year	2011
Abstract	The effects of washing with sodium hypochlorite (NaClO) and acidified sodium chlorite (ASC) on the reduction of various pathogens contaminated produce, as well as the change in sensory qualities during storage and morphological characteristics of the surface of the washed produce, including cherry tomato, cucumber, and carrot were evaluated. Produce was inoculated with Bacillus cereus, B. cereus spore, Campylobacter jejuni, Salmonella Typhimurium, and Listeria monocytogenes and then washed with 100, 150, or 200 ppm NaClO and stored for 11 days at 4°C. The produce contaminated with S. Typhimurium or L. monocytogenes was also washed with 100 ppm NaClO containing 5% acetic acid and 500 ppm ASC. The greatest washing efficacy was observed in B. cereus, followed by S. Typhimurium, L. monocytogenes, and C. jejuni. NaClO with 5% acetic acid was significantly (p<0.05) more effective than 500 ppm ASC at S. Typhimurium, but not at L. monocytogenes, regardless of the types of produce, while ASC was the most effective sanitizer for L. monocytogenes in cucumber. Scanning electron microscopy showed that washing with NaClO removed the pathogens, but also part of the wax layer from the surface, which might affect sensory qualities of the produce during storage.
Starting Page	759
Ending Page	766
Page Count	8
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	20
Issue Number	3
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2011-06-30
Publisher Place	Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	produce sanitizer Salmonella Typhimurium Listeria monocytogenes scanning electron microscope Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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