Impact of postharvest treatments, chlorine and ozone, coupled with low-temperature frozen storage on the antimicrobial quality of lowbush blueberries (Vaccinium angustifolium)

LWT

Volumn 47, Issue 1, 2012, Pages 213-215

  Crowe, Kristi M ^a   Bushway, Al ^a   Davis Dentici, Kathy ^a  

^a UNIVERSITY OF MAINE   (United States)

Author keywords

Antimicrobial; Chlorine; Fruit; IQF; Ozone; Processing

Indexed keywords

ADDITIVES; CHLORINE; FRUITS; MICROORGANISMS; OZONE; PROCESSING; TEMPERATURE; YEAST;

ADDITIVE EFFECTS; ANTIMICROBIAL; INDIVIDUALLY QUICK FROZEN; LOW TEMPERATURES; MESOPHILIC BACTERIA; MICROBIAL REDUCTION; OXIDATION TREATMENTS; POST-HARVEST TREATMENTS;

FOOD STORAGE;

BACTERIA (MICROORGANISMS); VACCINIUM; VACCINIUM ANGUSTIFOLIUM;

EID: 84857107823     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.12.026     Document Type: Article

References (11)

1. Akbas M.Y., Olmez H. Effectiveness of organic acids, ozonated water, and chlorine dippings on microbial reduction and storage quality of fresh-cut iceberg lettuce. Journal of the Science of Food and Agriculture 2007, 87:2609-2616.
2. Alexandre E.M.C., Santos-Pedro D.M., Brandão T.R.S., Silva C.L.M. Influence of aqueous ozone, blanching, and combined treatments on microbial load of red bell peppers, strawberries, and watercress. Journal of Food Engineering 2011, 105:277-282.
3. Archer D.L. Freezing: an underutilized food safety technology?. International Journal of Food Microbiology 2004, 90:127-138.
4. Bader H., Hoigne J. Determination of ozone in water by the indigo method. Water Research 1981, 15:449-456.
5. Crowe K.M., Bushway A.A., Bushway R.J., Davis-Dentici K., Hazen R.A. A comparison of single oxidants versus advanced oxidation processes as chlorine-alternatives for wild blueberry processing (Vaccinium angustifolium). International Journal of Food Microbiology 2007, 116:25-31.
6. Khadre M.A., Yousef A.E., Kim J.-G. Microbiological aspects of ozone application in food: a review. Journal of Food Science 2001, 66:1242-1252.
7. Lund B.M. Freezing. The microbiological safety and quality of food 2000, Vol. I:122-145. Aspen Publishers. B.M. Lund, T.C. Baird Parker, G.W. Gould (Eds.).
8. Munter R. Advanced oxidation processes-current status and prospects. Proceedings of the Estonian Academy of Sciences 2001, 50:59-80.
9. Sharma R.R., Demirci A., Beuchat L.R., Fett W.F. Inactivation of Escherichia coli 0157:H7 on inoculated alfalfa seeds with ozonated water and heat treatment. Journal of Food Protection 2002, 65:447-451.
10. Wade W.N., Scouten A.J., McWatters K.H., Wick R.L., Demirci A., Fett W.F., et al. Efficacy of ozone in killing Listeria monocytogenes on alfalfa seeds and sprouts and effects on sensory quality of sprouts. Journal of Food Protection 2003, 66:44-51.
11. Wu V.C., Kim B. Effect of a simple chlorine dioxide method for controlling five foodborne pathogens, yeast, and mold on blueberries. Food Microbiology 2007, 24:794-800.