View in EDS

Ultrasound decontamination of minimally processed fruits and vegetables.

Saved in:
Bibliographic Details
Title: Ultrasound decontamination of minimally processed fruits and vegetables.
Authors: Seymour, I. J1, Burfoot, D2, Smith, R. L1, Cox, L. A1, Lockwood, A2
Source: International Journal of Food Science & Technology. Jun2002, Vol. 37 Issue 5, p547-557. 11p.
Subjects: Food safety, Ultrasonics, Pathogenic microorganisms, Salmonella typhimurium
Abstract: The effectiveness of power ultrasound for the microbial decontamination of minimally processed fruits and vegetables was studied. Reductions in Salmonella typhimurium attached to iceberg lettuce obtained by cleaning with water, chlorinated water, ultrasound with water and ultrasound with chlorinated water were 0.7, 1.7, 1.5 and 2.7 logs, respectively, for small-scale (2 L) trials. The cleaning action of cavitation appears to remove cells attached to the surface of fresh produce, rendering the pathogens more susceptible to the sanitizer. For large-scale (40 L) trials, the addition of chlorine to water in the tank gave a systematic difference in Escherichia coli decontamination efficiency. However, the frequency of ultrasound treatment (25, 32–40, 62–70 kHz) had no significant effect on decontamination efficiency (P > 0.69). With the potentially high capital expenditure together with the expensive process of optimization and water treatment, it is unlikely that the fresh produce industry would be willing to take up this technology. Furthermore, the additional one log reduction achieved by applying ultrasound to a chlorinated water wash does not completely eliminate the risk of pathogens on fresh produce. [ABSTRACT FROM AUTHOR]
Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
FullText Text:
  Availability: 0
Header DbId: egs
DbLabel: Engineering Source
An: 6772759
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Ultrasound decontamination of minimally processed fruits and vegetables.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Seymour%2C+I%2E+J%22">Seymour, I. J</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Burfoot%2C+D%22">Burfoot, D</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Smith%2C+R%2E+L%22">Smith, R. L</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Cox%2C+L%2E+A%22">Cox, L. A</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Lockwood%2C+A%22">Lockwood, A</searchLink><relatesTo>2</relatesTo>
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22International+Journal+of+Food+Science+%26+Technology%22">International Journal of Food Science & Technology</searchLink>. Jun2002, Vol. 37 Issue 5, p547-557. 11p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Food+safety%22">Food safety</searchLink><br /><searchLink fieldCode="DE" term="%22Ultrasonics%22">Ultrasonics</searchLink><br /><searchLink fieldCode="DE" term="%22Pathogenic+microorganisms%22">Pathogenic microorganisms</searchLink><br /><searchLink fieldCode="DE" term="%22Salmonella+typhimurium%22">Salmonella typhimurium</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: The effectiveness of power ultrasound for the microbial decontamination of minimally processed fruits and vegetables was studied. Reductions in Salmonella typhimurium attached to iceberg lettuce obtained by cleaning with water, chlorinated water, ultrasound with water and ultrasound with chlorinated water were 0.7, 1.7, 1.5 and 2.7 logs, respectively, for small-scale (2 L) trials. The cleaning action of cavitation appears to remove cells attached to the surface of fresh produce, rendering the pathogens more susceptible to the sanitizer. For large-scale (40 L) trials, the addition of chlorine to water in the tank gave a systematic difference in Escherichia coli decontamination efficiency. However, the frequency of ultrasound treatment (25, 32–40, 62–70 kHz) had no significant effect on decontamination efficiency (P > 0.69). With the potentially high capital expenditure together with the expensive process of optimization and water treatment, it is unlikely that the fresh produce industry would be willing to take up this technology. Furthermore, the additional one log reduction achieved by applying ultrasound to a chlorinated water wash does not completely eliminate the risk of pathogens on fresh produce. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=6772759
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1046/j.1365-2621.2002.00613.x
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 11
        StartPage: 547
    Subjects:
      – SubjectFull: Food safety
        Type: general
      – SubjectFull: Ultrasonics
        Type: general
      – SubjectFull: Pathogenic microorganisms
        Type: general
      – SubjectFull: Salmonella typhimurium
        Type: general
    Titles:
      – TitleFull: Ultrasound decontamination of minimally processed fruits and vegetables.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Seymour, I. J
      – PersonEntity:
          Name:
            NameFull: Burfoot, D
      – PersonEntity:
          Name:
            NameFull: Smith, R. L
      – PersonEntity:
          Name:
            NameFull: Cox, L. A
      – PersonEntity:
          Name:
            NameFull: Lockwood, A
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 06
              Text: Jun2002
              Type: published
              Y: 2002
          Identifiers:
            – Type: issn-print
              Value: 09505423
          Numbering:
            – Type: volume
              Value: 37
            – Type: issue
              Value: 5
          Titles:
            – TitleFull: International Journal of Food Science & Technology
              Type: main
ResultId 1