Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce
EW has been proposed as a sanitization method for home use to reduce chemical and biological hazards in fresh products. Most studies have evaluated exposure times of 1–10 min which may be too long for processing fresh produce. The aim of this work was to evaluate if short exposure times (15, 30 or 4...
| Autores principales: | , , , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2020
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/7530 https://www.sciencedirect.com/science/article/pii/S0023643820304850 https://doi.org/10.1016/j.lwt.2020.109496 |
| _version_ | 1855035873414873088 |
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| author | Cap, Mariana Rojas, Dante Emanuel Fernandez, Mariano Manuel Fulco, Micaela Rodriguez, Anabel Soteras, Trinidad Cristos, Diego Sebastian Mozgovoj, Marina Valeria |
| author_browse | Cap, Mariana Cristos, Diego Sebastian Fernandez, Mariano Manuel Fulco, Micaela Mozgovoj, Marina Valeria Rodriguez, Anabel Rojas, Dante Emanuel Soteras, Trinidad |
| author_facet | Cap, Mariana Rojas, Dante Emanuel Fernandez, Mariano Manuel Fulco, Micaela Rodriguez, Anabel Soteras, Trinidad Cristos, Diego Sebastian Mozgovoj, Marina Valeria |
| author_sort | Cap, Mariana |
| collection | INTA Digital |
| description | EW has been proposed as a sanitization method for home use to reduce chemical and biological hazards in fresh products. Most studies have evaluated exposure times of 1–10 min which may be too long for processing fresh produce. The aim of this work was to evaluate if short exposure times (15, 30 or 45 s) to electrolyzed water (EW – 50 ppm of free chlorine) were enough to significantly reduce Salmonella spp counts and Imidacloprid concentrations in lettuce. Results showed that EW treatment of 45 s achieved a reduction of 4 log CFU/g in the Salmonella spp counts and a reduction of 48,57% in Imidacloprid concentrations. As to quality parameters, neither texture profile nor flavor were affected by the treatment. The fact that only 45 s were enough to effectively reduced Salmonella spp and Imidacloprid makes the EW treatment an ideal sanitization method for lettuce in both the industry and the household. |
| format | info:ar-repo/semantics/artículo |
| id | INTA7530 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA75302020-07-07T18:56:34Z Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce Cap, Mariana Rojas, Dante Emanuel Fernandez, Mariano Manuel Fulco, Micaela Rodriguez, Anabel Soteras, Trinidad Cristos, Diego Sebastian Mozgovoj, Marina Valeria Salmonella Lechugas Imidacloprid Lettuces Diseases Control Control de Enfermedades Electrolyzed Water Agua Electrolizada EW has been proposed as a sanitization method for home use to reduce chemical and biological hazards in fresh products. Most studies have evaluated exposure times of 1–10 min which may be too long for processing fresh produce. The aim of this work was to evaluate if short exposure times (15, 30 or 45 s) to electrolyzed water (EW – 50 ppm of free chlorine) were enough to significantly reduce Salmonella spp counts and Imidacloprid concentrations in lettuce. Results showed that EW treatment of 45 s achieved a reduction of 4 log CFU/g in the Salmonella spp counts and a reduction of 48,57% in Imidacloprid concentrations. As to quality parameters, neither texture profile nor flavor were affected by the treatment. The fact that only 45 s were enough to effectively reduced Salmonella spp and Imidacloprid makes the EW treatment an ideal sanitization method for lettuce in both the industry and the household. Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Fil: Rojas, Dante Emanuel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Biológica. Instituto de Química Biológica; Argentina. Fil: Fernandez, Mariano Manuel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Fil: Fulco, Micaela. Universidad de Morón; Argentina. Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Fil: Cristos, Diego Sebastian. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Biológica. Instituto de Química Biológica; Argentina. Fil: Mozgovoj, Marina Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. 2020-07-07T18:43:10Z 2020-07-07T18:43:10Z 2020-04-24 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/7530 https://www.sciencedirect.com/science/article/pii/S0023643820304850 0023-6438 https://doi.org/10.1016/j.lwt.2020.109496 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Food Science and Technology 128 : 109496 (2020). |
| spellingShingle | Salmonella Lechugas Imidacloprid Lettuces Diseases Control Control de Enfermedades Electrolyzed Water Agua Electrolizada Cap, Mariana Rojas, Dante Emanuel Fernandez, Mariano Manuel Fulco, Micaela Rodriguez, Anabel Soteras, Trinidad Cristos, Diego Sebastian Mozgovoj, Marina Valeria Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce |
| title | Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce |
| title_full | Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce |
| title_fullStr | Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce |
| title_full_unstemmed | Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce |
| title_short | Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce |
| title_sort | effectiveness of short exposure times to electrolyzed water in reducing salmonella spp and imidacloprid in lettuce |
| topic | Salmonella Lechugas Imidacloprid Lettuces Diseases Control Control de Enfermedades Electrolyzed Water Agua Electrolizada |
| url | http://hdl.handle.net/20.500.12123/7530 https://www.sciencedirect.com/science/article/pii/S0023643820304850 https://doi.org/10.1016/j.lwt.2020.109496 |
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