IMPACT OF SANITIZING AGENTS ON THE MICROBIOLOGICAL AND PHYSICAL-CHEMICAL QUALITY OF CUCUMBERS

• Published in: Annals of nutrition and metabolism 2017-10, Vol.71 (Suppl. 2), p.1323
• Main Authors: José, Jackline Freitas Brilhante de São, Lepaus, Bárbara Morandi, Coswosck, Kaio Henrique Cesconetto, Giorgette, Mylena Augustinho, Rocha, Jéssica Souza, Costa, Luciana Almeida
• Format: Article
• Language: English
• Subjects: Acetic acid; Acidity; Aerobic capacity; Antioxidants; Bacteria; Chlorine; Cleaning agents; Contaminants; Contamination; Cucumbers; Food contamination & poisoning; Hydrogen peroxide; Impact analysis; Lactic acid; Mesophilic bacteria; Microbiological analysis; Microorganisms; Mold; Organic chemistry; pH effects; Phenolic compounds; Phenols; Preservation; Product safety; Salmonella; Salmonella enterica; Sanitizers; Sensory properties; Shelf life; Sodium; Sodium dichloroisocyanurate; Sodium hypochlorite; Vegetables; Yeasts
• ISSN: 0250-6807; 1421-9697
• DOI: 10.1159/000480486

Background and objectives: The washing step associated with the use of sanitizing solutions is the only one processing step that reduces the number of microorganisms, and it is important that the stage not cause losses for the sensorial and nutritional characteristics. Sanitizing is an essential step in assigning greater safety and shelf life to minimally processed products and fresh produce and, as future restrictions on the use of chlorine are desirable, there is a need to evaluate alternative methods. The aim of this study was to evaluate the effectiveness of alternative sanitizers to chlorinated compounds in removing natural contaminants, removal of Salmonella enterica Enteritidis and evaluate the effects on the chemical characteristics of cucumbers. Methods: Treatments with 1 and 2 % acetic acid and 1 and 2 % lactic acid, 3 % hydrogen peroxide, 200 mg/L sodium hypochlorite and 200 mg/L sodium dichloroisocyanurate were evaluated. The control was samples without sanitization. After each treatment, a microbiological analysis was conducted for the samples. The analysis examined the impact of the treatments in reducing aerobic mesophilic bacteria and molds and yeasts as well as Salmonella enterica Enteritidis inoculated on the surface. The values of pH, total titratable acidity, total soluble solids, phenolic compounds, antioxidant capacity were also determined. Results: The reduction of aerobic mesophilic bacteria was between 1.10 - 2.08 log CFU/g in cucumbers. The molds and yeasts contamination was between 0.88 - 1.58 log CFU cucumber samples, respectively. After the sanitization treatments with hydrogen peroxide and 2 % lactic acid reductions of 2.71 log CFU/g and 2.34 log CFU/g, , respectively, were achieved. Cucumbers presented no significant difference (p> 0.05) for pH values, total titratable acidity and total soluble solids/total titratable acidity ratio. In the evaluation of the impact of the sanitizers on the total phenolic compounds of cucumber it was observed that there was no significant difference between the non-sanitized and treated samples. This indicates the preservation of the nutritional characteristics of the vegetables after the sanitization treatments. Conclusions: The results of this study show the potential of the proposed strategies to replace chlorinated compounds in the sanitization step of fresh produce.