Chemical Treatments to Sanitize Fresh-cut Vegetables

Ozone, Electrolyzed Water and Peracetic Acid

Authors

  • Encarna Aguayo Universidad Politécnica de Cartagena, Escuela Técnica Superior de Ingeniería Agronómica, Grupo de Postrecolección y Refrigeración. Paseo Alfonso XIII, 28, 30203 Cartagena, Murcia
  • Perla Gómez Universidad Politécnica de Cartagena, Instituto de Biotecnología Vegetal, Unidad de Calidad y Salud
  • Francisco Artés-Hernández Universidad Politécnica de Cartagena, Escuela Técnica Superior de Ingeniería Agronómica, Grupo de Postrecolección y Refrigeración. Paseo Alfonso XIII, 28, 30203 Cartagena, Murcia
  • Francisco Artés Universidad Politécnica de Cartagena, Instituto de Biotecnología Vegetal, Unidad de Calidad y Salud

DOI:

https://doi.org/10.31285/AGRO.21.1.2

Keywords:

oxidant, ozonated water, quality, microbiology

Abstract

The elaboration of fresh-cut vegetables needs a disinfection step to reduce the growth of spoilage and pathogenic microorganisms. In general, this requires the addition of sanitizers such as chlorine or hypochlorites. However, due to the fact that chlorine reacts with other organic compounds, leading to the formation of halogenated by-products that are harmful to health, such as trihalomethanes and chloramines, concerns over the toxicity of these derivatives have led to the current interest of using alternative and environmentally-friendlier products. The concern over these new sanitizers is not only due to their inactivation capabilities against a wide range of pathogenic and spoilage microorganisms, but at the same time, over their ability to maintain the sensory quality of the product. Currently, there are a number of sustainable and emerging disinfection techniques that can replace chlorine, providing other benefits, such as ozone (O3), electrolyzed water (AE), ionizing or non-ionizing radiation, natural antimicrobials, bacteriocins, heat treatments, certain chemical agents as peroxyacetic acid and many others. In this paper, we review the effectiveness of O3, AE and peroxyacetic acid. All of them have proven their microbicidal efficacy against pathogenic bacteria in fresh-cut vegetables.

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Published

2017-06-01

How to Cite

1.
Aguayo E, Gómez P, Artés-Hernández F, Artés F. Chemical Treatments to Sanitize Fresh-cut Vegetables: Ozone, Electrolyzed Water and Peracetic Acid. Agrocienc Urug [Internet]. 2017 Jun. 1 [cited 2024 Jun. 15];21(1):7-14. Available from: https://agrocienciauruguay.uy/index.php/agrociencia/article/view/171

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Section

Plant and microbial biotechnology
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