Disinfection of Salmonella spp. on Tomato Surface by Pulsed Ultraviolet Light and Selected Sanitizers
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Leonard L. Williams
The efficacy of three sanitizers (10 mL/L peracetic acid, 10 mL/L hydrogen peroxide and 20 mL/L commercial GRAS disinfectant) for inactivating Salmonella spp. inoculated onto the surface of whole tomatoes stored up to 8 days was investigated when they were used alone or in combination with pulsed ultraviolet light (PUV). Ten mL/L peracetic acid alone resulted in an average 3 log10 reductions throughout the 8-day storage. Ten mL/L hydrogen peroxide and 20 mL/L commercial biodegradable GRAS sanitizer alone yielded 1.41 and 1.29 log10 reductions, respectively, on day 0, but from day 2 to day 8 of storage, their disinfecting effect dwindled, with no significant difference detected from control (water rinse) on day 8 (p ≤ 0.05). The 60s PUV treatments alone achieved less than 2 log10 reductions, but when it was combined with 10 mL/L hydrogen peroxide, the bacterial reduction significantly increased to over 4 log10 during the 8-day storage (p ≤ 0.05). Similarly, PUV also enabled 20 mL/L commercial GRAS sanitizer to have unchanged bactericidal effect throughout the 8-day storage period. Results from this study showed that sanitizers combined with PUV radiation could generate a significant and lasting inactivation of Salmonella spp. on the surface of tomatoes.
©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Articles in the same Issue
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- An Investigation on Physical Ageing of ?-Lactoglobulin and Implications for Its Storage
- Modeling and Predicting the High Pressure Carbon Dioxide Inactivation of Microorganisms in Foods
- The Effect of Microwave Pasteurization on Some Physical and Chemical Characteristics of Milk
- Optimization of Enzymatic Hydrolysis Conditions for Preparation of Gingko Peptides from Ginkgo Nuts
- Effects of Fermentation on Nutritional and Functional Properties of Soybean, Maize, and Germinated Sorghum Composite Flour
- Effect of Gluten Powder on the Quality of Fresh Spaghetti Made with Farina
- Effect of process conditions and carrier concentration for improving drying yield and other quality attributes of spray dried black mulberry (Morus nigra) juice
- Modelling Thermodynamic Properties of Banana Waste by Analytical Derivation of Desorption Isotherms
- Drying Behaviour and Change in Colour and Textural Properties of Mushroom During Drying
- Density and Dynamic Viscosity of Bovine Milk Affect by Temperature and Composition
- Assessment of Physical and Chemical Aspects of New Persian Walnut Cultivars to Optimize Process Conditions
- Sorption Properties of Cape Gooseberry (Physalis peruviana L.)
- Studies on the Microstructure and Thermal Properties of Pulsed Electric Fields (PEF)-Treated Maize Starch
- Fractional Separation and Estimation of Mark-Houwink-Sakurada Equation Parameters for Gluten
- Physico-mechanical Properties and Colour Characteristics of Apple as Affected by Methyl Jasmonate Treatments
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- Disinfection of Salmonella spp. on Tomato Surface by Pulsed Ultraviolet Light and Selected Sanitizers
- Shorter Communication
- Modeling and Characterization of Blended Guava Pomace and Pulse Powder Based Rice Extrudates
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- Design and Performance Assessment of a Low Cost Evaporative Cooler for Storage of Camel Milk in Arid Pastoral Areas of Kenya
- Modeling Oil Extraction from Green and Roasted Coffee by Means of Supercritical CO2
