Effect of single and combined chemical and physical treatments on the survival of Salmonella and Escherichia coli O157:H7 attached to Valencia oranges

Effect of single and combined chemical and physical treatments on the survival of Salmonella and Escherichia coli O157:H7 attached to Valencia oranges

•Hot water was the most effective agent against loosely and strongly attached cells of pathogens.•Chlorine and lactic acid reduced more the counts of loosely attached cells than strongly attached cells.•Combining chlorine and lactic acid showed similar count results as the sole application of lactic...

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Veröffentlicht in:International journal of food microbiology 2019-07, Vol.300, p.22-30
Hauptverfasser: Martínez-Chávez, L., Cuellar-Villalobos, I.G., Cabrera-Díaz, E., Gutiérrez-González, P., Castillo, A., Hernández-Iturriaga, M., Pérez-Montaño, J.A., Rodríguez-García, M.O., Martínez-Gonzáles, N.E.
Format: Artikel
Sprache:eng
Schlagworte:
Attached cells
Chemical treatments
Citrus fruits
Citrus sinensis
Decontamination
E coli
Food safety
Hot water
Lactic acid
Oranges
Organic chemistry
Pathogens
Salmonella
Sodium hypochlorite
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Beschreibung
Zusammenfassung:•Hot water was the most effective agent against loosely and strongly attached cells of pathogens.•Chlorine and lactic acid reduced more the counts of loosely attached cells than strongly attached cells.•Combining chlorine and lactic acid showed similar count results as the sole application of lactic acid.•Combining chlorine and lactic acid detach more loosely attached cells than strongly attached cells.•Combining chlorine with hot water detach high counts of loosely and strongly attached cells.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2019.04.001