Decontamination of Listeria innocua from fresh-cut broccoli using UV-C applied in water or peroxyacetic acid, and dry-pulsed light

Collazo Cordero, Cyrelys; Charles, Florence; Aguiló-Aguayo, Ingrid; Marín Sáez, Jesús; Lafarga, Tomás; Abadias i Sero, Mª Isabel; Viñas Almenar, Inmaculada

doi:https://doi.org/10.1016/j.ifset.2019.02.004

View/Open

Postprint (1.536Mb)

Issue date

2019-03

Author

Collazo Cordero, Cyrelys

Charles, Florence

Aguiló-Aguayo, Ingrid

Marín Sáez, Jesús

Lafarga, Tomás

Abadias i Sero, Mª Isabel

Viñas Almenar, Inmaculada

Suggested citation

Collazo Cordero, Cyrelys; Charles, Florence; Aguiló-Aguayo, Ingrid; Marín Sáez, Jesús; Lafarga, Tomás; Abadias i Sero, Mª Isabel; Viñas Almenar, Inmaculada; . (2019) . Decontamination of Listeria innocua from fresh-cut broccoli using UV-C applied in water or peroxyacetic acid, and dry-pulsed light. Innovative Food Science & Emerging Technologies, 2019, vol. 52, p. 438-449. https://doi.org/10.1016/j.ifset.2019.02.004.

Abstract

The efficacy of two irradiation technologies: Ultraviolet-C light (UV-C), applied in water or in diluted peroxyacetic acid, and dry-pulsed light (PL) for the inactivation and growth inhibition of Listeria innocua in fresh-cut broccoli were evaluated. Water-assisted UV-C (WUV) (0.3 and 0.5 kJ/m2) reduced

L. innocua initial populations by 1.7 and 2.4 log10 CFU/g, respectively; the latter dose also inhibited their growth for 8 d at 5 °C. Replacing water with 40 or 80 mg/L peroxyacetic acid did not improve this efficacy. Pulsed light (5, 10, 15, and 20 kJ/m2) showed no effect on native microbiota. Neither did 15 kJ/m2 PL inactivate L. innocua or inhibit its growth. Nonetheless, 24-h post-processing, PL (15 kJ/m2) increased total phenolic content by 25% in respect of chlorine-sanitation, and enhanced total antioxidant capacity by 12 and 18% compared to water and chlorine controls, respectively. Unlike dry-PL, WUV appears to be a suitable technology for controlling L. monocytogenes populations in fresh-cut broccoli.

URI

http://hdl.handle.net/10459.1/66375

DOI

https://doi.org/10.1016/j.ifset.2019.02.004

Is part of

Innovative Food Science & Emerging Technologies, 2019, vol. 52, p. 438-449

Collections

The following license files are associated with this item:

Creative Commons

Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2019