Shelf-life of minimally processed cabbage treated with neutral electrolysed oxidising water and stored under equilibrium modified atmosphere

International Journal of Food Microbiology

Volumn 117, Issue 1, 2007, Pages 91-98

  Gómez López, Vicente M ^a,b   Ragaert, Peter ^a   Ryckeboer, Jaak ^c   Jeyachchandran, Visvalingam ^a   Debevere, Johan ^a   Devlieghere, Frank ^a  

^a GHENT UNIVERSITY   (Belgium)

^b FACULTAD DE CIENCIAS   (Venezuela)

^c Ecodis nv   (Belgium)

Author keywords

Decontamination; Electrolyzed oxidising water; Fresh cut; Minimally processing; Modified atmosphere; Shelf life; White cabbage

Indexed keywords

CARBON DIOXIDE; CHLORINE; ELECTROLYTE; OXYGEN; TAP WATER; WATER;

AEROBIC BACTERIUM; ARTICLE; ATMOSPHERE; CABBAGE; ELECTROLYSIS; FOOD PACKAGING; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; GLYCATION; LACTIC ACID BACTERIUM; MESOPHILIC BACTERIUM; NONHUMAN; OXIDATION; PH; PSYCHROBACTER; SENSORY ANALYSIS; SHELF LIFE; YEAST;

BACTERIA; BRASSICA; CARBON DIOXIDE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; OXYGEN; TEMPERATURE; TIME FACTORS; VACUUM; WATER;

BRASSICA OLERACEA VAR. CAPITATA; MOROCCAN PEPPER VIRUS;

EID: 34248216423     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.02.016     Document Type: Article

References (25)

1. Botta J.R. Evaluation of Seafood Freshness Quality (1995), VCH Publishers, New York 129
2. Brecht J.K. Physiology of lightly processed fruits and vegetables. HortScience 30 (1995) 18-22
3. Cliffe-Byrnes V., and O'Beirne D. The effects of cultivar and physiological age on quality and shelf-life of coleslaw mix packaged in modified atmospheres. International Journal of Food Science and Technology 40 (2005) 165-175
4. Cliffe-Byrnes V., and O'Beirne D. Effects of chlorine treatment and packaging on the quality of modified atmosphere (MA) packaged coleslaw mix. Food Control 16 (2005) 707-716
5. Debevere J. Criteria en praktische methoden voor de bepaling van de houdsbaarheidsdatum in de etikettering. Etikettering, houdsbaarheid en bewaring (voedingsmiddelen en recht 2) (1996), Die Keure, Brugge 37-64
6. Deza M.A., Araujo M., and Garrido M.J. Inactivation of Escherichia coli O157:H7, Salmonella enteriditis and Listeria monocytogenes on the surface of tomatoes by neutral electrolysed water. Letters in Applied Microbiology 37 (2003) 482-487
7. Fantuzzi E., Puschmann R., and Vanetti M.C.D. Microbiota contaminante em repolho minimamente processado. Ciência e Tecnologia de Alimentos. Campinas 24 (2004) 207-211
8. Gómez-López V.M. Some biochemical properties of polyphenol oxidase from two avocado varieties. Food Chemistry 77 (2002) 163-169
9. Gómez-López V.M., Devlieghere F., Bonduelle V., and Debevere J. Intense light pulses decontamination of minimally processed vegetables and their shelf-life. International Journal of Food Microbiology 103 (2005) 75-89
10. Izumi H. Electrolyzed water as a disinfectant for fresh-cut vegetables. Journal of Food Science 64 (1999) 536-539
11. Jacxsens L., Devlieghere F., and Debevere J. Validation of a systematic approach to design equilibrium modified atmosphere packages for fresh-cut produce. Lebensmittel Wissenschaft und Technologie 32 (1999) 425-432
12. Jacxsens L., Devlieghere F., Ragaert P., Vanneste E., and Debevere J. Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce. International Journal of Food Microbiology 83 (2003) 263-280
13. Kader A., Zagory D., and Kerbel E.L. Modified atmosphere packaging of fruits and vegetables. Critical Reviews in Food Science and Nutrition 28 (1989) 1-30
14. Kim C., Hung Y.-C., and Brackett R.E. Roles of oxidation-reduction potential in electrolyzed oxidizing water and chemically modified water for the inactivation of food-related pathogens. Journal of Food Protection 63 (2000) 19-24
15. Kim C., Hung Y.-C., and Brackett R.E. Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens. International Journal of Food Microbiology 61 (2000) 199-207
16. King A.D., Magnunson J.A., Török T., and Goodman N. Microbial flora and storage quality of partially processed lettuce. Journal of Food Science 56 (1991) 459-461
17. King A.D., Michener H.D., Bayne H.G., and Mihara K.L. Microbial studies on shelf life of cabbage and coleslaw. Applied and Environmental Microbiology 31 (1976) 404-407
18. Koseki S., and Itoh K. Prediction of microbial growth in fresh-cut vegetables treated with acidic electrolyzed water during storage under various temperature conditions. Journal of Food Protection 12 (2001) 1935-1942
19. Koseki S., and Itoh K. Effect of nitrogen gas packaging on the quality and microbial growth of fresh-cut vegetables under low temperatures. Journal of Food Protection 65 (2002) 326-332
20. Nakajima N., Nakano T., Harada F., Taniguchi H., Yokoyama I., Hirose J., Daikoku E., and Sano K. Evaluation of disinfective potential of reactivated free chlorine in pooled tap water by electrolysis. Journal of Microbiological Methods 57 (2004) 163-173
21. Nicholl P., McInerney S., and Prendergast M. Growth dynamics of indigenous microbial populations on vegetables after decontamination and during refrigerated storage. Journal of Food Processing and Preservation 28 (2004) 442-459
22. Nguyen-the C., and Carlin F. The microbiology of minimally processed fresh fruits and vegetables. Critical Reviews in Food Science and Nutrition 34 (1994) 371-401
23. Ongeng D., Devlieghere F., Debevere J., Coosemans J., and Ryckeboer J. The efficacy of electrolysed oxidising water for inactivating spoilage microorganisms in process water and on minimally processed vegetables. International Journal of Food Microbiology 109 (2006) 187-197
24. Tournas V., Stack M.E., Mislivec P.B., Koch H.A., and Bandler R. Yeasts, molds and mycotoxins. FDA. Bacteriological Analytical Manual (2001), AOAC International Gaithersburg, MD
25. Zawistowski J., Biliaderis C.G., and Michael N.A. Polyphenol oxidase. In: Robinson D.S., and Eskin N.A.M. (Eds). Oxidative Enzymes in Foods (1991), Elsevier, London 217-273