19-5 |
Microbial reduction strategies using gaseous or vaporized antimicrobial agents for fruits and vegetables |
R. H. LINTON and Y. Han. Dept. of Food Science, Purdue Univ., 1160 Food Science Bldg., West Lafayette, IN 47907-1160 Due to the many health benefits associated with fruit and vegetables, people are eating more raw produce today than ever before. Consumers also want products that are fresh, of high quality, and safe to eat. At the same time, more foodborne outbreaks have been attributed to raw fruit and vegetable products. Several foods, such as lettuce, other salad items, sprouts, and fruit juices, have been associated with contamination and illnesses from organisms such as Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, parasites, and viruses. In response to these concerns and consumer demand, alternative microbial reduction strategies are needed especially in food processing operations. In recent years, the use of antimicrobial gases or vapors has been studied for potential use and application in food manufacturing. Gaseous chlorine dioxide, ozone or ethylene oxide gases, vaporized hydrogen peroxide or acetic acid, are some examples of treatments that have been evaluated for their ability to reduce microbial levels in produce. Chlorine dioxide gas and ozone gas, or bubbling of ozone gas in water, are examples of promising techniques leading to high microbial reductions. Some studies have reported a greater than 5-log reduction for selected pathogens on produce surfaces using chlorine dioxide gas or ozone gas. Some studies have also shown that processing parameters, such as gas concentration, treatment time, relative humidity and temperature, play an important role. The objective of this presentation is to highlight some of the research and potential use of these and other non-thermal technologies. Understanding alternative methods for non-thermal processing will aid in the production of safer and higher quality fruit and vegetable foods.
Session 19, Emerging technologies for enhancement of fruit and vegetable quality and safety
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