Application of a Combined Decontamination Method for Fresh Produce Using SAHW, Sucrose Fatty Acid Ester and Microbubbles

Kevin Webby Soli, Asako Yoshizumi, Mami Yamakawa, Tomoko Mishima, Ken-ichi Honjoh, Takahisa Miyamoto

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Combined sequential treatment using 100 mg/L sucrose monopalmitate solution under microbubble generation and soaking in slightly acidic hypochlorous water containing 30 mg/L available chlorine for 5 min at 50°C was tested for decontamination of ginger, Japanese ginger, perilla, parsley, Welsh onion and cucumber, and at 20°C for strawberry. Viable bacterial count was reduced by about 2 log cfu/g in perilla, parsley, and Welsh onion. Ginger, parsley and Welsh onion maintained viable counts of less than 5 log cfu/ g during 6 days of subsequent cold storage at 6°C. Viable count for cucumber decreased by only 1 log cfu/ g after combined treatment, and increased to 5.5 log cfu/g after storage for 6 days at 6°C. For decontamination of strawberry, as 50°C treatment with SAHW damaged the surface, the treatment was performed at 20°C. After combined sequential treatment, viable bacterial count decreased from 4.5 to 2.0 log cfu/g, and increased slightly to 2.5 log cfu/g after storage at 6°C for 6 days. Fungal count for strawberry also decreased from 4.9 to 2.3 log cfu/g immediately after treatment and did not increase after storage for 6 days. These results indicate the great potential of this approach in sanitization of fresh fruits and vegetables.

Original languageEnglish
Pages (from-to)555-559
Number of pages5
JournalFood Science and Technology Research
Volume17
Issue number6
DOIs
Publication statusPublished - Dec 1 2011
Externally publishedYes

Fingerprint

Petroselinum
microbubbles
Japanese bunching onions
sucrose esters
Ginger
Microbubbles
Fragaria
parsley
Onions
Decontamination
fresh produce
fatty acid esters
ginger
decontamination
Sugar (sucrose)
Perilla
Fatty acids
plate count
strawberries
Sucrose

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering
  • Marketing

Cite this

Application of a Combined Decontamination Method for Fresh Produce Using SAHW, Sucrose Fatty Acid Ester and Microbubbles. / Soli, Kevin Webby; Yoshizumi, Asako; Yamakawa, Mami; Mishima, Tomoko; Honjoh, Ken-ichi; Miyamoto, Takahisa.

In: Food Science and Technology Research, Vol. 17, No. 6, 01.12.2011, p. 555-559.

Research output: Contribution to journalArticle

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