scholarly journals Decontamination of Listeria innocua from fresh-cut broccoli using UV-C applied in water or peroxyacetic acid, and dry-pulsed light

2019 ◽  
Vol 52 ◽  
pp. 438-449 ◽  
Author(s):  
Cyrelys Collazo ◽  
Florence Charles ◽  
Ingrid Aguiló-Aguayo ◽  
Jesús Marín-Sáez ◽  
Tomás Lafarga ◽  
...  
Keyword(s):  
Listeria Innocua ◽  
Peroxyacetic Acid ◽  
Pulsed Light ◽  
Fresh Cut ◽  
Uv C

scholarly journals Modeling the Inactivation of Listeria innocua and Escherichia coli in Fresh-Cut Tomato Treated with Pulsed Light

2016 ◽  
Vol 10 (2) ◽  
pp. 266-274 ◽  
Author(s):  
C. Guillermo Valdivia-Nájar ◽  
Olga Martín-Belloso ◽  
Joaquín Giner-Seguí ◽  
Robert Soliva-Fortuny
Keyword(s):  
Escherichia Coli ◽  
Listeria Innocua ◽  
Pulsed Light ◽  
Fresh Cut

The role of pulsed light spectral distribution in the inactivation of Escherichia coli and Listeria innocua on fresh-cut mushrooms

Food Control ◽  
2012 ◽  
Vol 24 (1-2) ◽  
pp. 206-213 ◽  
Author(s):  
Ana Y. Ramos-Villarroel ◽  
Nicoleta Aron-Maftei ◽  
Olga Martín-Belloso ◽  
Robert Soliva-Fortuny
Keyword(s):  
Escherichia Coli ◽  
Spectral Distribution ◽  
Listeria Innocua ◽  
Pulsed Light ◽  
Fresh Cut

scholarly journals Identifying suitableListeria innocuastrains as surrogates forListeria monocytogenesfor horticultural products

2019 ◽  
Author(s):  
Vathsala Mohan ◽  
Reginald Wibisono ◽  
Lana de Hoop ◽  
Graeme Summers ◽  
Graham C Fletcher
Keyword(s):  
Listeria Monocytogenes ◽  
Thermal Inactivation ◽  
Listeria Innocua ◽  
Peroxyacetic Acid ◽  
Safety Risks ◽  
Horticultural Products ◽  
Different Strains ◽  
The Individual ◽  
Uv C ◽  
Strain Dependent

AbstractWe conducted a laboratory-based study testing nineListeria innocuastrains independently and a cocktail of 11Listeria monocytogenesstrains. The aim was to identify suitableL. innocuastrain(s) to modelL. monocytogenesin inactivation experiments. Three separate inactivation procedures and a hurdle combination of the three were employed: thermal inactivation (55°C), UV-C irradiation (245 nm) and chemical sanitiser (Tsunami™ 100, a mixture of acetic acid, peroxyacetic acid and hydrogen peroxide). The responses were strain dependent in the case ofL. innocuawith different strains responding differently to different regimes.L. innocuaisolates generally responded differently to theL. monocytogenescocktail and had different responses among themselves. In the thermal inactivation treatment, inactivation of all strains including theL. monocytogenescocktail plateaued after 120 minutes. Chemical sanitiser, inactivation could be achieved at concentrations of 10 and 20 ppm with inactivation increasing with contact time up to 8 minutes, beyond which there was no significant benefit. Although most of theL. innocuastrains in the study responded similarly toL. monocytogeneswhen subjected to a single inactivation treatment, when the treatments were applied as hurdle, allL. innocuastrains except PFR16D08 were more sensitive than theL. monocytogenescocktail. PFR16D08 almost matched the resistance of theL. monocytogenescocktail but was much more resistant to the individual treaments. A cocktail of twoL. innocuastrains (PFR 05A07 and PFR 05A10) had the closest responses to the hurdle treatment to those of theL. monocytogenescocktail and is therefore recommended for hurdle experiments.ImportanceOwing to researcher safety risks it is often difficult to use actual pathogens, such asListeria monocytogenes, to explore different inactivation procedures under field conditions. Organisms that are closely related to the pathogen but without its virulence are therefore used as surrogates for the actual pathogen. However, this assumes that the surrogate will behave in a similar manner to the pathogen and it is difficult to predict the responses of the surrogate compared to the actual pathogen. This study compares the responses of individual and combined “cocktails” of strains of non-pathogenicListeria innocuato different inactivation procedures when compared to the response of a cocktail ofL. monocytogenes. Our study highlights the importance of evaluating a number of strains when choosing surrogates.

scholarly journals Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid

Food Control ◽  
2018 ◽  
Vol 93 ◽  
pp. 92-100 ◽  
Author(s):  
Cyrelys Collazo ◽  
Tomás Lafarga ◽  
Ingrid Aguiló-Aguayo ◽  
Jesús Marín-Sáez ◽  
Maribel Abadias ◽  
...  
Keyword(s):  
Peroxyacetic Acid ◽  
Fresh Cut ◽  
Uv C

Quality Changes of Fresh-Cut Watermelon During Storage as Affected by Cut Intensity and UV-C Pre-treatment

2021 ◽  
Vol 14 (3) ◽  
pp. 505-517
Author(s):  
Francisco Artés-Hernández ◽  
Pedro Antonio Robles ◽  
Perla A. Gómez ◽  
Alejandro Tomás-Callejas ◽  
Francisco Artés ◽  
...  
Keyword(s):  
Quality Changes ◽  
Fresh Cut ◽  
Pre Treatment ◽  
Uv C

UV-C irradiation inhibits surface discoloration and delays quality degradation of fresh-cut stem lettuce

LWT ◽  
2021 ◽  
pp. 111533
Author(s):  
Cong Han ◽  
Wenna Zhen ◽  
Qingmin Chen ◽  
Maorun Fu
Keyword(s):  
Quality Degradation ◽  
Fresh Cut ◽  
Uv C

scholarly journals UV-C treatment maintains quality and enhances antioxidant capacity of fresh-cut strawberries

2019 ◽  
Vol 156 ◽  
pp. 110945 ◽  
Author(s):  
Meilin Li ◽  
Xiaoan Li ◽  
Cong Han ◽  
Nana Ji ◽  
Peng Jin ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Fresh Cut ◽  
Uv C

Optimization and evaluation of a decontamination step with peroxyacetic acid for fresh-cut produce

2009 ◽  
Vol 26 (8) ◽  
pp. 882-888 ◽  
Author(s):  
I. Vandekinderen ◽  
F. Devlieghere ◽  
B. De Meulenaer ◽  
P. Ragaert ◽  
J. Van Camp
Keyword(s):  
Peroxyacetic Acid ◽  
Fresh Cut
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