Introduction
Minimally urbane or fresh cut vegetables be highly vulnerable to disease organism because of damaged and undefendable tissues and lack of protective skin (Watada & Qi, 1999). Thus, the shelf life low normal conditions is very limited. The production chain of minimally processed vegetables consists of simple unit operations including washing, drying, chopping, shredding, etc. The washing purpose is the only step which the microbial contamination can be reduced by the partial removal of micro-organisms and by removing the jail cell contents released during slicing or shredding that help support microbial growth (De Roever, 1999). Although the effect of washing results in microbial reductions of 0.1-1.0 log10cfu/g, decontamination agents ar frequently added to the washing water to increase the decontamination efficacy with the depend to assure safety and prolong shelf-life of fresh-cut produce (Beuchat, 1998).
The contamination agent which has been wildly used in the fresh-cut attention is chlorine due to its efficiency in decontamination and inexpensive.
However, there is a trend in eliminating chlorine from the disinfection process because of the concerns about the environmental and health risks associated with the formation of carcinogenic halogenated disinfection by products (Olmez and Kretzschmar, 2009). Therefore, other more innovative decontamination agents such as fumaric acid, calcium oxide, ethyl alcoholic beverage and electrolyzed oxidizing water have been studied for their usefulness in the fresh-cut produce industry.
Fumaric acid is a food-grade acidulant with strong bactericidal bodily function (Comes and Beelman, 2002), and it has been used as an antimicrobial against pathogenic bacteria in fresh-cut lettuce (Kondo, Murata and Isshiki, 2006). Treatment with 50 mM of fumaric acid for 10 min caused a 2-log reduction in...If you want to get a full essay, order it on our website: Orderessay
If you want to get a full essay, wisit our page: write my essay .
No comments:
Post a Comment