Efficacy of different washing solutions and contact times on the microbial quality and safety of fresh-cut paprika
The role of different washing solutions and contact times was investigated to determine their use as potential sanitizers for maintaining the microbial quality and food safety of fresh-cut paprika. Samples were cut into small pieces, washed for both 90 and 180 s by different washing solutions: tap w...
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| Veröffentlicht in: | Food science and technology international 2011-10, Vol.17 (5), p.471-479 |
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| description | The role of different washing solutions and contact times was investigated to determine their use as potential sanitizers for maintaining the microbial quality and food safety of fresh-cut paprika. Samples were cut into small pieces, washed for both 90 and 180 s by different washing solutions: tap water, chlorinated water (100 mg/L and pH 6.5–7), electrolyzed water (pH 7.2) and ozonized water (4 mg/L). Then, samples were packaged in 50 µm polypropylene bags and stored at 5 °C for 12 days, followed by an evaluation of the antimicrobial efficacy of the treatments. Various quality and safety parameters, such as gas composition, color, off-odor, electrical conductivity and microbial numbers, were evaluated during storage. Results revealed insignificant differences in gas composition, and no off-odor was observed in any of the samples during the storage period. However, longer contact time resulted in slightly lower hue angle value than a short one for all washing solutions. Moreover, samples washed with ozone washings showed lower electrolyte leakage than other washing solutions. Samples washed for longer contact time except those washed in ozonized water showed increased microbial numbers during storage. Hence, it has been concluded that longer contact time with ozone has positive effects, whereas the other washing solutions adversely affect the microbial quality and safety aspects of fresh-cut paprika. |
| doi_str_mv | 10.1177/1082013211398842 |
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Kumar ; Kim, Ji Gang ; Choi, Ji Weon</creator><creatorcontrib>Das, B. Kumar ; Kim, Ji Gang ; Choi, Ji Weon</creatorcontrib><description>The role of different washing solutions and contact times was investigated to determine their use as potential sanitizers for maintaining the microbial quality and food safety of fresh-cut paprika. Samples were cut into small pieces, washed for both 90 and 180 s by different washing solutions: tap water, chlorinated water (100 mg/L and pH 6.5–7), electrolyzed water (pH 7.2) and ozonized water (4 mg/L). Then, samples were packaged in 50 µm polypropylene bags and stored at 5 °C for 12 days, followed by an evaluation of the antimicrobial efficacy of the treatments. Various quality and safety parameters, such as gas composition, color, off-odor, electrical conductivity and microbial numbers, were evaluated during storage. Results revealed insignificant differences in gas composition, and no off-odor was observed in any of the samples during the storage period. However, longer contact time resulted in slightly lower hue angle value than a short one for all washing solutions. Moreover, samples washed with ozone washings showed lower electrolyte leakage than other washing solutions. Samples washed for longer contact time except those washed in ozonized water showed increased microbial numbers during storage. Hence, it has been concluded that longer contact time with ozone has positive effects, whereas the other washing solutions adversely affect the microbial quality and safety aspects of fresh-cut paprika.</description><identifier>ISSN: 1082-0132</identifier><identifier>EISSN: 1532-1738</identifier><identifier>DOI: 10.1177/1082013211398842</identifier><identifier>PMID: 21954309</identifier><language>eng</language><publisher>London, England: SAGE Publications</publisher><subject>Aroma and flavouring agent industries ; Biological and medical sciences ; Capsicum - chemistry ; Capsicum - microbiology ; Colony Count, Microbial ; Disinfectants - chemistry ; Disinfectants - pharmacology ; Electric Conductivity ; Electrolytes - analysis ; Enterobacteriaceae - drug effects ; Enterobacteriaceae - growth & development ; Enterobacteriaceae - isolation & purification ; Fast Foods - analysis ; Fast Foods - microbiology ; Food Handling ; Food industries ; Food Packaging ; Food Preservation - methods ; Fruit - chemistry ; Fruit - microbiology ; Fundamental and applied biological sciences. Psychology ; General aspects ; Gram-Negative Aerobic Bacteria - drug effects ; Gram-Negative Aerobic Bacteria - growth & development ; Gram-Negative Aerobic Bacteria - isolation & purification ; Humans ; Hygiene and safety ; Microbial Viability ; Odorants ; Ozone - chemistry ; Ozone - pharmacology ; Pigmentation ; Quality Control ; Time Factors</subject><ispartof>Food science and technology international, 2011-10, Vol.17 (5), p.471-479</ispartof><rights>SAGE Publications 2011 Los Angeles, London, New Delhi and Singapore</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c399t-d968e478a9ce42743c944bf9dcb2e98cb602b7d9e675baacd0af55061a78eac3</citedby><cites>FETCH-LOGICAL-c399t-d968e478a9ce42743c944bf9dcb2e98cb602b7d9e675baacd0af55061a78eac3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://journals.sagepub.com/doi/pdf/10.1177/1082013211398842$$EPDF$$P50$$Gsage$$H</linktopdf><linktohtml>$$Uhttps://journals.sagepub.com/doi/10.1177/1082013211398842$$EHTML$$P50$$Gsage$$H</linktohtml><link.rule.ids>314,780,784,21819,27924,27925,43621,43622</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=24616801$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21954309$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Das, B. Kumar</creatorcontrib><creatorcontrib>Kim, Ji Gang</creatorcontrib><creatorcontrib>Choi, Ji Weon</creatorcontrib><title>Efficacy of different washing solutions and contact times on the microbial quality and safety of fresh-cut paprika</title><title>Food science and technology international</title><addtitle>Food Sci Technol Int</addtitle><description>The role of different washing solutions and contact times was investigated to determine their use as potential sanitizers for maintaining the microbial quality and food safety of fresh-cut paprika. Samples were cut into small pieces, washed for both 90 and 180 s by different washing solutions: tap water, chlorinated water (100 mg/L and pH 6.5–7), electrolyzed water (pH 7.2) and ozonized water (4 mg/L). Then, samples were packaged in 50 µm polypropylene bags and stored at 5 °C for 12 days, followed by an evaluation of the antimicrobial efficacy of the treatments. Various quality and safety parameters, such as gas composition, color, off-odor, electrical conductivity and microbial numbers, were evaluated during storage. Results revealed insignificant differences in gas composition, and no off-odor was observed in any of the samples during the storage period. However, longer contact time resulted in slightly lower hue angle value than a short one for all washing solutions. Moreover, samples washed with ozone washings showed lower electrolyte leakage than other washing solutions. Samples washed for longer contact time except those washed in ozonized water showed increased microbial numbers during storage. Hence, it has been concluded that longer contact time with ozone has positive effects, whereas the other washing solutions adversely affect the microbial quality and safety aspects of fresh-cut paprika.</description><subject>Aroma and flavouring agent industries</subject><subject>Biological and medical sciences</subject><subject>Capsicum - chemistry</subject><subject>Capsicum - microbiology</subject><subject>Colony Count, Microbial</subject><subject>Disinfectants - chemistry</subject><subject>Disinfectants - pharmacology</subject><subject>Electric Conductivity</subject><subject>Electrolytes - analysis</subject><subject>Enterobacteriaceae - drug effects</subject><subject>Enterobacteriaceae - growth & development</subject><subject>Enterobacteriaceae - isolation & purification</subject><subject>Fast Foods - analysis</subject><subject>Fast Foods - microbiology</subject><subject>Food Handling</subject><subject>Food industries</subject><subject>Food Packaging</subject><subject>Food Preservation - methods</subject><subject>Fruit - chemistry</subject><subject>Fruit - microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Gram-Negative Aerobic Bacteria - drug effects</subject><subject>Gram-Negative Aerobic Bacteria - growth & development</subject><subject>Gram-Negative Aerobic Bacteria - isolation & purification</subject><subject>Humans</subject><subject>Hygiene and safety</subject><subject>Microbial Viability</subject><subject>Odorants</subject><subject>Ozone - chemistry</subject><subject>Ozone - pharmacology</subject><subject>Pigmentation</subject><subject>Quality Control</subject><subject>Time Factors</subject><issn>1082-0132</issn><issn>1532-1738</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kUlrHDEQhUVIiJ1x7jkFXUJy6VhbazkG4yxg8MX3ploteeR0S2NJTZh_b9kzSSAQn6qgvnrFq4fQO0o-U6rUOSWaEcoZpdxoLdgLdEp7zjqquH7Z-jbuHucn6E0pd4QQSpR-jU4YNb3gxJyifOl9sGD3OHk8Be9ddrHiX1C2Id7ikua1hhQLhjhhm2IFW3ENiys4RVy3Di_B5jQGmPH9CnOo-ye0gHf1SdRnV7adXSvewS6Hn3CGXnmYi3t7rBt08_Xy5uJ7d3X97cfFl6vOcmNqNxmpnVAajHWCKcGtEWL0ZrIjc0bbURI2qsk4qfoRwE4EfN8TSUFpB5Zv0MeD7C6n-9WVOiyhWDfPEF1ay2AIkVxrahr56VmScqmEpprJhpID2jyXkp0fmqUF8n6gZHiMZPg3krby_qi-joub_iz8zqABH44AFAuzzxBtKH85IanUTXKDugNX4NYNd2nNsb3v_4cfAIROoYY</recordid><startdate>20111001</startdate><enddate>20111001</enddate><creator>Das, B. Kumar</creator><creator>Kim, Ji Gang</creator><creator>Choi, Ji Weon</creator><general>SAGE Publications</general><general>Sage Publications</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>20111001</creationdate><title>Efficacy of different washing solutions and contact times on the microbial quality and safety of fresh-cut paprika</title><author>Das, B. Kumar ; Kim, Ji Gang ; Choi, Ji Weon</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c399t-d968e478a9ce42743c944bf9dcb2e98cb602b7d9e675baacd0af55061a78eac3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Aroma and flavouring agent industries</topic><topic>Biological and medical sciences</topic><topic>Capsicum - chemistry</topic><topic>Capsicum - microbiology</topic><topic>Colony Count, Microbial</topic><topic>Disinfectants - chemistry</topic><topic>Disinfectants - pharmacology</topic><topic>Electric Conductivity</topic><topic>Electrolytes - analysis</topic><topic>Enterobacteriaceae - drug effects</topic><topic>Enterobacteriaceae - growth & development</topic><topic>Enterobacteriaceae - isolation & purification</topic><topic>Fast Foods - analysis</topic><topic>Fast Foods - microbiology</topic><topic>Food Handling</topic><topic>Food industries</topic><topic>Food Packaging</topic><topic>Food Preservation - methods</topic><topic>Fruit - chemistry</topic><topic>Fruit - microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Gram-Negative Aerobic Bacteria - drug effects</topic><topic>Gram-Negative Aerobic Bacteria - growth & development</topic><topic>Gram-Negative Aerobic Bacteria - isolation & purification</topic><topic>Humans</topic><topic>Hygiene and safety</topic><topic>Microbial Viability</topic><topic>Odorants</topic><topic>Ozone - chemistry</topic><topic>Ozone - pharmacology</topic><topic>Pigmentation</topic><topic>Quality Control</topic><topic>Time Factors</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Das, B. Kumar</creatorcontrib><creatorcontrib>Kim, Ji Gang</creatorcontrib><creatorcontrib>Choi, Ji Weon</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Food science and technology international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Das, B. Kumar</au><au>Kim, Ji Gang</au><au>Choi, Ji Weon</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Efficacy of different washing solutions and contact times on the microbial quality and safety of fresh-cut paprika</atitle><jtitle>Food science and technology international</jtitle><addtitle>Food Sci Technol Int</addtitle><date>2011-10-01</date><risdate>2011</risdate><volume>17</volume><issue>5</issue><spage>471</spage><epage>479</epage><pages>471-479</pages><issn>1082-0132</issn><eissn>1532-1738</eissn><abstract>The role of different washing solutions and contact times was investigated to determine their use as potential sanitizers for maintaining the microbial quality and food safety of fresh-cut paprika. Samples were cut into small pieces, washed for both 90 and 180 s by different washing solutions: tap water, chlorinated water (100 mg/L and pH 6.5–7), electrolyzed water (pH 7.2) and ozonized water (4 mg/L). Then, samples were packaged in 50 µm polypropylene bags and stored at 5 °C for 12 days, followed by an evaluation of the antimicrobial efficacy of the treatments. Various quality and safety parameters, such as gas composition, color, off-odor, electrical conductivity and microbial numbers, were evaluated during storage. Results revealed insignificant differences in gas composition, and no off-odor was observed in any of the samples during the storage period. However, longer contact time resulted in slightly lower hue angle value than a short one for all washing solutions. Moreover, samples washed with ozone washings showed lower electrolyte leakage than other washing solutions. Samples washed for longer contact time except those washed in ozonized water showed increased microbial numbers during storage. Hence, it has been concluded that longer contact time with ozone has positive effects, whereas the other washing solutions adversely affect the microbial quality and safety aspects of fresh-cut paprika.</abstract><cop>London, England</cop><pub>SAGE Publications</pub><pmid>21954309</pmid><doi>10.1177/1082013211398842</doi><tpages>9</tpages></addata></record> |
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| subjects | Aroma and flavouring agent industries Biological and medical sciences Capsicum - chemistry Capsicum - microbiology Colony Count, Microbial Disinfectants - chemistry Disinfectants - pharmacology Electric Conductivity Electrolytes - analysis Enterobacteriaceae - drug effects Enterobacteriaceae - growth & development Enterobacteriaceae - isolation & purification Fast Foods - analysis Fast Foods - microbiology Food Handling Food industries Food Packaging Food Preservation - methods Fruit - chemistry Fruit - microbiology Fundamental and applied biological sciences. Psychology General aspects Gram-Negative Aerobic Bacteria - drug effects Gram-Negative Aerobic Bacteria - growth & development Gram-Negative Aerobic Bacteria - isolation & purification Humans Hygiene and safety Microbial Viability Odorants Ozone - chemistry Ozone - pharmacology Pigmentation Quality Control Time Factors |
| title | Efficacy of different washing solutions and contact times on the microbial quality and safety of fresh-cut paprika |
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