Ultrasound improves antimicrobial effect of sodium dichloroisocyanurate to reduce Salmonella Typhimurium on purple cabbage

• Published in: International journal of food microbiology 2018-03, Vol.269, p.12-18
• Main Authors: Duarte, Ana Lúcia Almeida, do Rosário, Denes Kaic Alves, Oliveira, Syllas Borburema Silva, de Souza, Hygor Lendell Silva, de Carvalho, Raquel Vieira, Carneiro, Joel Camilo Souza, Silva, Pollyanna Ibrahim, Bernardes, Patrícia Campos
• Format: Article
• Language: English
• Subjects: Acceptance tests; Acidity; Aerobic bacteria; Anthocyanins; Antimicrobial agents; Antocianins; Bacteria; Benzalkonium chloride; Brassica oleracea; Chemical compounds; Coliforms; Contaminants; Decontamination; Food industry; Food processing industry; Lactic acid; Lactic acid bacteria; Microbiota; Reduction; Salmonella; Sensory properties; Sensory quality; Sodium; Sodium dichloroisocyanurate; Sodium hypochlorite; Ultrasonic imaging; Ultrasound; Vegetables
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2018.01.007

The consumer's interest in ready-to-eat, fast-ready, nutritious and fresh foods is a major challenge for the food industry. Thus, studies on new sanitization methods are relevant. The effect of Sodium Hypochlorite (SH), Benzalkonium Chloride (BC), and Sodium Dichloroisocyanurate (SD) isolated or combined with Ultrasound (US) in purple cabbage quality over 7 days of storage at 8 ± 1 °C was evaluated. The natural microbiota (mesophilic aerobic bacteria, lactic acid bacteria and coliforms), intentionally inoculated Salmonella Typhimurium, physicochemical quality (anthocyanins, pH, total titratable acidity, instrumental color and mass loss) and sensorial quality (multiple comparison test and visual sensory acceptance) were analyzed. The best treatments for natural microbiota reduction were BC and US + BC, which in general reduced between 1.9 and 3.2 log cfu/g. US improved (p