Evaluation of the Effectiveness of Aeration to Reduce Microbial Risk During Washing and Sanitizing of Fresh Produce

The current washing and disinfection methods of the fresh produce industry are guided to use water and chemical agents, the most used is chlorine. Novel techniques are being sought to ensure clean and safe produce to the consumer. A good option is the use of aeration as a source of washing and decon...

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Detalles Bibliográficos
Autor principal:	Lituma C., Ivannova N.
Otros Autores:	Márquez, Mayra
Formato:	Tesis
Lenguaje:	Español
Publicado:	Zamorano: Escuela Agrícola Panamericana, 2020 2020
Materias:	Bubbles Chlorine Escherichia coli O157:H7 Food safety
Acceso en línea:	https://bdigital.zamorano.edu/handle/11036/6903

id	ZAMORANO6903
record_format	dspace
spelling	ZAMORANO69032023-03-24T15:04:00Z Evaluation of the Effectiveness of Aeration to Reduce Microbial Risk During Washing and Sanitizing of Fresh Produce Lituma C., Ivannova N. Márquez, Mayra Cardona, Jorge Adhikari, Achyut Bubbles Chlorine Escherichia coli O157:H7 Food safety The current washing and disinfection methods of the fresh produce industry are guided to use water and chemical agents, the most used is chlorine. Novel techniques are being sought to ensure clean and safe produce to the consumer. A good option is the use of aeration as a source of washing and decontamination. The purpose of this study was to evaluate the effect of the application of sanitizer (chlorine) and an aeration system in E. coli O157:H7 to fresh bell peppers. Bell peppers, inoculated with a cocktail of five strains of nalidixic acid resistant mutant of E. coli O157:H7 with an initial concentration of 5.41 ± 0.15 Log CFU/g, was immersed during three minutes in a solution with chorine (CB) and combination with bubbles (CBB), water (WB) and water with bubbles (WBB). The antimicrobial effect on the bacterial count in bell peppers and the solution were determined in all treatments. Results indicated that the use of water with bubbles (WBB) in final count after treatment were statistically similar to bell peppers treated with chlorine (CB) and chlorine with bubble (CBB), reporting final counts of (Log CFU/g) 3.35 ± 0.02, 2.62 ± 0.63 and 3.18 ± 0.42, respectively . The aeration helps to reduce the bacterial load being an alternative to use with other chemical substances or to reduce the concentration applied for the washing and sanitization of bell peppers. 2020-11-30T21:44:18Z 2020-11-30T21:44:18Z 2020 Thesis https://bdigital.zamorano.edu/handle/11036/6903 spa 24 p. Copyright, Escuela Agrícola Panamericana, 2020 http://creativecommons.org/licenses/by-nc-nd/3.0/es openAccess application/pdf application/pdf Zamorano Zamorano: Escuela Agrícola Panamericana, 2020
institution	Universidad Zamorano
collection	Biblioteca Digital Zamorano
language	Español
topic	Bubbles Chlorine Escherichia coli O157:H7 Food safety
spellingShingle	Bubbles Chlorine Escherichia coli O157:H7 Food safety Lituma C., Ivannova N. Evaluation of the Effectiveness of Aeration to Reduce Microbial Risk During Washing and Sanitizing of Fresh Produce
description	The current washing and disinfection methods of the fresh produce industry are guided to use water and chemical agents, the most used is chlorine. Novel techniques are being sought to ensure clean and safe produce to the consumer. A good option is the use of aeration as a source of washing and decontamination. The purpose of this study was to evaluate the effect of the application of sanitizer (chlorine) and an aeration system in E. coli O157:H7 to fresh bell peppers. Bell peppers, inoculated with a cocktail of five strains of nalidixic acid resistant mutant of E. coli O157:H7 with an initial concentration of 5.41 ± 0.15 Log CFU/g, was immersed during three minutes in a solution with chorine (CB) and combination with bubbles (CBB), water (WB) and water with bubbles (WBB). The antimicrobial effect on the bacterial count in bell peppers and the solution were determined in all treatments. Results indicated that the use of water with bubbles (WBB) in final count after treatment were statistically similar to bell peppers treated with chlorine (CB) and chlorine with bubble (CBB), reporting final counts of (Log CFU/g) 3.35 ± 0.02, 2.62 ± 0.63 and 3.18 ± 0.42, respectively . The aeration helps to reduce the bacterial load being an alternative to use with other chemical substances or to reduce the concentration applied for the washing and sanitization of bell peppers.
author2	Márquez, Mayra
author_facet	Márquez, Mayra Lituma C., Ivannova N.
format	Tesis
author	Lituma C., Ivannova N.
author_sort	Lituma C., Ivannova N.
title	Evaluation of the Effectiveness of Aeration to Reduce Microbial Risk During Washing and Sanitizing of Fresh Produce
title_short	Evaluation of the Effectiveness of Aeration to Reduce Microbial Risk During Washing and Sanitizing of Fresh Produce
title_full	Evaluation of the Effectiveness of Aeration to Reduce Microbial Risk During Washing and Sanitizing of Fresh Produce
title_fullStr	Evaluation of the Effectiveness of Aeration to Reduce Microbial Risk During Washing and Sanitizing of Fresh Produce
title_full_unstemmed	Evaluation of the Effectiveness of Aeration to Reduce Microbial Risk During Washing and Sanitizing of Fresh Produce
title_sort	evaluation of the effectiveness of aeration to reduce microbial risk during washing and sanitizing of fresh produce
publisher	Zamorano: Escuela Agrícola Panamericana, 2020
publishDate	2020
url	https://bdigital.zamorano.edu/handle/11036/6903
work_keys_str_mv	AT litumacivannovan evaluationoftheeffectivenessofaerationtoreducemicrobialriskduringwashingandsanitizingoffreshproduce
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Evaluation of the Effectiveness of Aeration to Reduce Microbial Risk During Washing and Sanitizing of Fresh Produce

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