Czech J. Food Sci., 2010, 28(6):564-571 | DOI: 10.17221/212/2008-CJFS

Decontamination of cut carrot by Persteril® agent based on the action of peroxyacetic acid

Aleš Landfeld, Vladimír Erban, Eliška Kováříková, Milan Houška, Karel Kýhos, Jiřina Průchová, Pavla Novotná
Food Research Institute Prague, Prague, Czech Republic

The use of cleaned and cut fresh vegetables for direct consumption without cooking is limited by the short shelf life caused by the fast growth of contaminating microflora. With the aim of reducing the contamination, we tested the possible use of peroxyacetic acid (brand name Persteril) as an additive. Peroxyacetic acid breaks down quickly into oxygen and acetic acid; with the latter quickly vaporising through the packaging. Tests were carried out on a model of pre-washed, cut, and re-washed carrots, which were left naturally contaminated to resemble real grocery store conditions. Four decontamination regimens were applied: (1) rinsing with ordinary tap (drinking) water, (2) rinsing with a 0.2% solution of Persteril, (3) rinsing with a 0.2% solution of Persteril + the addition of concentrated Persteril into the packaging before sealing, and (4) rinsing with a 0.2% solution of Persteril + the addition of concentrated Persteril into the packaging before sealing + another addition of concentrated Persteril after 24 hours. The total number of aerobe mesophilic microorganisms (TNM) and the numbers of yeasts and molds were monitored in the samples taken during 28-days of storage. The last decontamination regimen reduced the initial contamination by TNM by about 1× 104 CFU/g or 4 log units and no further microbial growth was observed during storage. Yeasts and molds were reduced by about 3.16 × 103 CFU/g or 3.5 log units. No statistically significant changes in colour, texture or taste were noted during storage. There was a slight change immediately after the application in the odour of samples treated with concentrated Persteril; however, the odour returned to original levels during storage.

Keywords: carrot; decontamination; Persteril; peroxyacetic acid; texture; sensory quality; colour

Published: December 31, 2010  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Landfeld A, Erban V, Kováříková E, Houška M, Kýhos K, Průchová J, Novotná P. Decontamination of cut carrot by Persteril® agent based on the action of peroxyacetic acid. Czech J. Food Sci. 2010;28(6):564-571. doi: 10.17221/212/2008-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Baldrya M.G.C., Cavadoreb A., Frencha M.S., Massab G., Rodrigues L.M., Schirch P.F.T., Threadgold T.L. (1995): Effluent disinfection in warm climates with peracetic acid. Water Science and Technology, 31(5-6): 161-164. Go to original source...
    2. Behrsing J., Winkler S., Franz P., Premier R. (2000): Efficacy of chlorine for inactivation of Escherichia coli on vegetables. Postharvest Biology and Technology, 19: 187-192. Go to original source...
    3. Baur S., Klaiber R., Wei H., Hammes W.P., Carle R. (2005): Effect of temperature and chlorination of prewashing water on shelf-life and physiological properties of ready-to-use iceberger lettuce. Innovative Food Science and Emerging Technologies, 6: 171-182. Go to original source...
    4. Beltrán D., Selma M.V., Marín A., Gil M.I. (2005): Ozonated water extends the shelf life of fresh-cut lettuce. Journal of Agricultural and Food Chemistry, 53: 5654-5663. Go to original source... Go to PubMed...
    5. ČSN 56 0080: 1983 Potravinářské výrobky. Způsob odběru vzorků pro mikrobiologické zkoušení.
    6. ČSN 56 0081: 1983 Potravinářské výrobky. Příprava vzorků k mikrobiologickému zkoušení.
    7. ČSN 56 0084: 1986 Potravinářské výrobky. Stanovení celkového počtu mezofilních aerobních a fakultativně anaerobních mikroorganismů kultivací v tekutých půdách.
    8. ČSN ISO 4832: 1995 (56 0085) Mikrobiologie. Všeobecné pokyny pro stanovení počtu koliformních bakterií. Technika počítání kolonií (idt ISO 4832: 1991).
    9. ČSN ISO 7954: 1994 (56 0087) Mikrobiologie. Všeobecné pokyny pro stanovení počtu kvasinek a plísní. Technika počítání kolonií vykultivovaných při 25 °C (idt ISO 7954: 1987).
    10. ČSN ISO 6887-1: 1999 (56 0102) Mikrobiologie potravin a krmiv. Úprava analytických vzorků, příprava výchozí suspenze a desetinásobných ředění, Část 1: Všeobecné pokyny pro přípravu výchozí suspenze a desetinásobných ředění (idt ISO 6887-1: 1999; idt EN ISO 6887-1: 1999).
    11. Delaquis P.J., Fukumoto L.R., Toivonen P.M.., Cliff M.A. (2004): Implications of wash water chlorination and temperature for the microbiological and sensory properties of fresh-cut iceberg lettuce. Postharvest Biology and Technology, 31: 81-91. Go to original source...
    12. Klaiber R.G., Baur S., Magel L., Hammes W.P., Carle R. (2004): Quality of shredded, packaged carrots as affected by different washing treatments. Journal of Food Science, 69: 161-166. Go to original source...
    13. Rodgers S.L., Cash J.N., Siddiq M., Ryser E.T. (2004): A comparison of different chemical sanitizers for inactivating Escherichia coli O157:H7 and Listeria monocytogenes in solution and on apples, lettuce, strawberries, and cantaloupe. Journal of Food Protection, 67: 721-731. Go to original source... Go to PubMed...
    14. Rossoni E.M.M., Gaylarde C.C. (2000): Comparison of sodium hypochlorite and peracetic acid as sanitizing agents for stainless steel food processing surfaces using epifluorescence microscopy. International Journal of Food Microbiology, 61: 81-85. Go to original source... Go to PubMed...
    15. Ruiz-Cruz S., Acedo-Felix E., Diaz-Cinco M. et al. (2007): Efficacy of sanitizers in reducing Escherichia coli 0157:H7, Salmonella spp. and Listeria monocytogenes populations on fresh-cut carrots. Food Control, 18: 1383-1390. Go to original source...
    16. Sapers G.M., Jones D.M. (2006): Improved sanitizing treatments for fresh tomatoes. Journal of Food Science, 71: M252-M256. Go to original source...
    17. Seymour I.J., Burfoot D., Smith R.L., Cox LA., Lockwood A. (2002): Ultrasound decontamination of minimally processed fruits and vegetables. International Journal of Food Microbiology, 37: 547-557. Go to original source...
    18. Ševčík R. (2006): Vliv technologického zpracování na zdravotní nezávadnost potravin. [Disertační práce.] Ústav konzervace potravin a technologie masa, FPBT, VŠCHT v Praze.
    19. Štěpánek V. (1975): Matematická statistika v chemii. SNTL, Prague.
    20. Vandekinderen I., Van Camp J., Devlieghere F., Kim Veramme K., Denon Q., Ragaert P., De Meulenaer B. (2008): Effect of decontamination agents on the microbial population, sensorial quality, and nutrient content of grated carrots (Daucus carota L.). Journal of Agricultural and Food Chemistry, 56: 5723-5731. Go to original source... Go to PubMed...
    21. Velíšek J. (1989): Organické sloučeniny chloru v potravinových hydrolyzátech bílkovin. [Doktorská disertační práce.] VŠCHT, Prague.
    22. Weissinger W.R., Chantarapanont W., Beuchat L.R. (2000): Survival and growth of Salmonella baildon in shredded lettuce and diced tomatoes, and effectiveness of chlorinated water as a sanitizer. International Journal of Food Microbiology, 62: 123-131. Go to original source... Go to PubMed...
    23. Zhang S., Farber J.M. (1996): The effects of various disinfectants against Listeria monocytogenes on freshcut vegetables. Food Microbiology. 13: 311-321. www.persteril.cz Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content