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Reducing microbiological safety risk on blueberries through innovative washing technologies.

Number: pap. ID: 120

Author(s) : PANGLOLI P., HUANG Y.

Summary

A five-strain mixture of E. coli O157:H7 were inoculated on the stem scar and skin of blueberries. Each sample (6 blueberries) in a 24-oz Whirl-Pak bag was treated with 50 ml of tap water (control), ozonated water, FIT solution, Electrolyzed (EO) water, or bleach solution for 1, 3, or 5 min. The most effective sanitizer in inactivating the pathogen on blueberries was bleach solution (ca. 100 mg/l free chlorine), which reduced E. coli O157:H7 by 4.4 – 4.8 log CFU/g followed by EO water (3.9 – 4.4 log CFU/g), FIT solution (3.3 – 4.6 log CFU/g), ozonated water (2.3 – 3.5 log CFU/g), and tap water (1.9 – 2.7 log CFU/g). Prolonging treatment time significantly increased the reduction of the pathogen in most cases. Treatments in FIT solution for 5 min, in EO water, or in bleach solution for 3 to 5 min achieved the best reductions of 4.6, 4.2 to 4.4, and 4.7 to 4.8 log CFU/g, respectively.

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Pages: 6 p.

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Details

  • Original title: Reducing microbiological safety risk on blueberries through innovative washing technologies.
  • Record ID : 30001562
  • Languages: English
  • Source: Proceedings of the 23rd IIR International Congress of Refrigeration: Prague, Czech Republic, August 21-26, 2011. Overarching theme: Refrigeration for Sustainable Development.
  • Publication date: 2011/08/21

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