Articles
ROLE OF DIFFERENT WASHING SOLUTIONS AND CONTACT TIME ON THE MICROBIAL QUALITY AND FOOD SAFETY OF FRESH-CUT PAPRIKA
Article number
875_36
Pages
283 – 290
Language
English
Abstract
The role of different washing solutions and contact time was investigated to determine their use as potential sanitizers for maintaining the microbial quality and food safety of fresh-cut paprika.
Samples were cut into small pieces, washed for both 90 and 180 s in the following: tap water (TW), 100 μlL-1 chlorinated water (Cl, pH 6.5), electrolyzed water (EW, pH 7.2), and μlL-1 ozonated water (O3). Then, samples were packaged in 50 μm PP bags and stored at 5°C for 9 days.
No insignificant differences in gas composition and no off-odor were observed in any of the samples during the storage.
Fresh-cut paprika washed with O3 showed lower electrolyte leakage than other washing solutions.
Samples washed in TW, Cl, and EW for 180 s had higher microbial populations during the storage compared to 90 s.
However, samples washed with O3 for 180 s showed more microbial reduction compared to 90 s contact time.
The result indicated that longer contact time of ozone affects positively whereas other washing solutions affects adversely on the microbial quality and safety aspects of fresh-cut paprika.
Samples were cut into small pieces, washed for both 90 and 180 s in the following: tap water (TW), 100 μlL-1 chlorinated water (Cl, pH 6.5), electrolyzed water (EW, pH 7.2), and μlL-1 ozonated water (O3). Then, samples were packaged in 50 μm PP bags and stored at 5°C for 9 days.
No insignificant differences in gas composition and no off-odor were observed in any of the samples during the storage.
Fresh-cut paprika washed with O3 showed lower electrolyte leakage than other washing solutions.
Samples washed in TW, Cl, and EW for 180 s had higher microbial populations during the storage compared to 90 s.
However, samples washed with O3 for 180 s showed more microbial reduction compared to 90 s contact time.
The result indicated that longer contact time of ozone affects positively whereas other washing solutions affects adversely on the microbial quality and safety aspects of fresh-cut paprika.
Authors
B.K. Das, Ji Gang Kim, Ji Weon Choi
Keywords
chlorinated water, contact time, electrolyzed water, fresh-cut paprika, microbial quality, ozonated water
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