Share

IIR document

UV-C sanitizing fresh-cut Bimi® broccoli.

Number: pap. n. 11.4

Author(s) : NAVARRO-RICO J., RAMÍREZ J. P., SÁNCHEZ-NÚÑEZ M. A., et al.

Summary

Food safety is one of the main issues for the fresh-cut (FC) industry, which needs alternatives to chlorine disinfection in order to avoid some of their disadvantages. Escherichia coli has been reported as a pathogen in FC vegetables. The current work studied the efficacy of 5 and 10 kJ/cm2 UV-C on FC Bimi® broccoli (Brassica oleracea Italica Group x Alboglabra Group) inoculated with 6 cfu/g of E. coli 510T. Just after radiation, samples were packed in polypropylene baskets in air, and stored in darkness throughout 22 days at 5°C or 17 days at 15°C. On the processing day, both 5 and 10 kJcm-2 UV-C reduced the E. coli load in 1.5 cfu/g. Compared to control, FC Bimi® treated with both UV-C doses showed a continuous decrease of the E. coli load throughout shelf-life, reaching after 22 days at 5°C around 3.5 log cfu/g reductions compared to control. In contrast, when both UV-C treated samples were stored at 15°C, after 10 days no significant E. coli reductions compared to control was found. As main conclusion, combined moderate UV-C and storage at 5°C in air was a practical method to reduce E. coli growth on inoculated FC Bimi® broccoli throughout 22 days of shelf life.

Available documents

Format PDF

Pages: 5 p.

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: UV-C sanitizing fresh-cut Bimi® broccoli.
  • Record ID : 30006162
  • Languages: English
  • Source: 4th Jordanian IIR International Conference on Refrigeration and Air Conditioning. Proceedings: Amman, Jordan, September 10-12, 2012.
  • Publication date: 2012/09/10

Links


See other articles from the proceedings (28)
See the conference proceedings

Indexing