Control of browning and microbial growth on fresh-cut apples by sequential treatment of sanitizers and calcium ascorbate

Journal of Food Science

Volumn 72, Issue 1, 2007, Pages M001-M007

  Wang, Hua ^a   Feng, Hao ^a   Luo, Yaguang ^b  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Browning; Calcium ascorbate; Electrolyzed water; Fresh cut apple; Peroxyacetic acid

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; MALUS X DOMESTICA;

ANTIOXIDANT; CHLORINE; DISINFECTANT AGENT; PERACETIC ACID; SORBIC ACID;

APPLE; ARTICLE; BACTERIAL COUNT; CHEMISTRY; DOSE RESPONSE; DRUG EFFECT; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; GLYCATION; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MICROBIOLOGY; SAFETY; TIME;

ANTIOXIDANTS; CHLORINE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DISINFECTANTS; DOSE-RESPONSE RELATIONSHIP, DRUG; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; MAILLARD REACTION; MALUS; PERACETIC ACID; SORBIC ACID; TIME FACTORS;

EID: 33846964832     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00210.x     Document Type: Article

References (25)

1. Anon. 2004. Food surface treatment. Available from: http://www.ecolab. com/Initiatives/foodsafety/FST/. Accessed August 2005.
2. Bari ML, Sabina Y, Isobe S, Uemura T, Isshiki K. 2003. Effectiveness of electrolyzed acidic water in killing Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes on the surfaces of tomatoes. J Food Prot 66:542-8.
3. Baur S, Klaiber R, Hammes WP, Carla R. 2004. Sensory and microbiological quality of shredded, packaged iceberg lettuce as affected by pre-washing procedures with chlorinated and ozonated water. Innov Food Sci Emerging Technol 5:45-55.
4. Beuchat LR, Adler BB, Lang MM. 2004. Efficacy of chlorine and a peroxyacetic acid sanitizer in killing Listeria monocytogenes on iceberg and romaine lettuce using simulated commercial processing conditions. J Food Prot 67:1238-42.
5. Bhagwat AA, Saftner RA, Abbott JA. 2004. Evaluation of wash treatment for survival of foodborne pathogens and maintenance of quality characteristics of fresh-cut apple slices. Food Microbiol 21:319-26.
6. Chen C, Trezza TA, Wong DWS, Camir WM, Pavlath AE inventors; Mantrose-Haeuser Co., Inc., assignee. 17 August 1999. Methods for preserving fresh fruit and product thereof. U.S. patent 5,939,117.
7. Fan X, Niemera BA, Mettheis JP, Zhuang H, Olson DW. 2005a. Quality of fresh-cut apples slices as affected by low-dose ionizing radiation and calcium ascorbate treatment. J Food Sci 70:143-8.
8. Fan X, Sokorai KJ, Sommers CH, Niemera BA, Mattheis JP. 2005b. Effects of calcium ascorbate and ionizing radiation on the survival of Listeria monocytogenes and product quality of fresh-cut 'Gala' apples. J Food Sci 70:352-8.
9. Gunes GG, Hotchkiss JH. 2002. Growth and survival of Escherichia coli O157:H7 on fresh-cut apples in modified atmospheres at abusive temperatures. J Food Prot 65:1641-5.
10. Janisiewicz WJ, Conway WS, Brown MW, Sapers GM, Fratamico P, Buchanan RL. 1999. Fate of Escherichia coli O157:H7 on fresh-cut apple tissue and its potential for transmission by fruit flies. Appl Environ Microbiol 65:1-5.
11. Karaibrahimoglu Y, Fan XT, Sapers GM, Sokorai K. 2004. Effect of pH on the survival of Listeria innocua in calcium ascorbate solutions and on quality of fresh-cut apples. J Food Prot 67:751-7.
12. Loaiza J, Cantwell M. 1997. Postharvest physiology and quality of cilantro (Coriandrum sativum L.). HortScience 32:104-7.
13. Park CM, Hung Y-C, Doyle MP, Ezeike GOI, Kim C. 2001. Pathogen reduction and quality of lettuce treated with electrolyzed oxidizing and acidified chlorinated water. J Food Sci 66:1368-72.
14. Pilizota V, Sapers GM. 2004. Novel browning inhibitor formulation for fresh-cut apples. J Food Sci 69:140-3.
15. Richardson SD, Thruston A, Caughran T, Collette T, Patterson K, Lykins B. 1998. Chemical by-products of chlorine and alternative disinfectants. Food Tech 52:58-61.
16. Riordan DCR, Sapers GM, Hankinson TR, Magee M, Mattrazzo AM, Annous BA. 2001. A study of U.S. orchards to identify potential sources of Escherichia coli O157:H7. J Food Prot 64:1320-7.
17. Sapers GM, Douglas FW. 1987. Measurement of enzymatic browning at cut surfaces and in juice of raw apple and pear fruits. J Food Sci 52:1258-62.
18. Sapers GM, Miller RL, Jantschke M, Mattrazzo AM. 2000. Factors limiting the efficacy of hydrogen peroxide washes for decontamination of apples containing Escherichia coli. J Food Sci 65:529-32.
19. Sapers GM, Miller RL, Pilizota V, Mattrazzo AM. 2001. Antimicrobial treatments for minimally processed cantaloupe melon. J Food Sci 66:345-9.
20. Soliva-Fortuny RC, Grigelmo-Miguel N, Odriozola-Serrano I, Gorinstein S, Martín-Belloso O. 2001. Browning evaluation of ready-to-eat apples as affected by modified atmosphere packaging. J Agric Food Chem 49:3685-90.
21. [US FDA] US Food and Drug Administration. 2001. Enforcement report. Recalls and field corrections: foods-class I. Recall number F-535-1. 20 August 2001. Sliced apples in poly bags. Available from: http://www.fda.gov/bbs/topics/ ENFORCE/2001/ENF00708.html. Accessed August 2005.
22. Wang H, Feng H, Luo Y. 2004. Microbial reduction and storage quality of fresh-cut cilantro washed with acidic electrolyzed water and aqueous ozone. Food Research Int 37:949-56.
23. Warren K. 2004. Apples see new life as fresh-cut takes off. Available from: http://www.fruitgrowersnews.com/papges/2004/issue04_06/04_06_McDonalds. htm. Accessed August 2005.
24. Wei CI, Cook DL, Kirl JR. 1985. Use of chlorine compounds in the food industry. Food Technol 1:107-15.
25. Yokoigawa K, Takikawa A, Okubo Y, Umesako S. 2003. Acid tolerance and gad mRNA levels of Escherichia coli O157:H7 grown in foods. Int J Food Microbiol 82:203-11.