Department of Fruit and Vegetable Technology, CSIR - Central Food Technological Research Institute, Mysuru, India.
Department of Food Protectant and Infestation Control, CSIR - Central Food Technological Research Institute, Mysuru, India.
J Sci Food Agric. 2021 Jun;101(8):3422-3428. doi: 10.1002/jsfa.10972. Epub 2020 Dec 26.
Fruit and vegetable consumption has increased due to their tremendous health benefits. However, recent studies have shown that contaminated products may serve as vehicles for foodborne pathogens and harmful chemicals. Therefore, fresh vegetables must be decontaminated before consumption to ensure food safety.
In this study, the combined decontamination treatment of lactic acid (2.5 mL L ) and ozone (9 mg L ) for 10 min showed better efficacy in the removal of contaminants from fresh vegetables as compared to individual treatments. The combined treatment resulted in a reduction of 1.5-3.5 log CFU of native mesophilic bacteria per gram and 1.6-2.9 log CFU of artificially inoculated Escherichia coli per gram from tomato, cucumber, carrot and lettuce. The combined treatment also removed spiked pesticides, which represent artificial chemical contamination (28-97% chlorpyrifos and 62-100% λ-cyhalothrin residues), from fresh vegetables. No significant difference (P > 0.05) in various sensory attributes of vegetables was observed between untreated and treated (lactic acid and ozone) vegetables.
The combination treatment provides a novel approach to target two groups of contaminants using a single procedure. The combination treatment can be used as an alternative to currently used decontamination techniques for the supply of safe vegetables to consumers. © 2020 Society of Chemical Industry.
由于水果和蔬菜具有巨大的健康益处，其食用量有所增加。然而，最近的研究表明，受污染的产品可能成为食源性病原体和有害化学物质的载体。因此，在食用前必须对新鲜蔬菜进行消毒，以确保食品安全。
在这项研究中，与单独处理相比，乳酸（2.5 mL/L）和臭氧（9 mg/L）联合处理 10 分钟对去除新鲜蔬菜中的污染物更有效。联合处理使番茄、黄瓜、胡萝卜和生菜中每克原生嗜温细菌减少了 1.5-3.5 对数 CFU，每克人工接种的大肠杆菌减少了 1.6-2.9 对数 CFU。联合处理还去除了新鲜蔬菜中人工化学污染物（氯蜱和高效氯氟氰菊酯残留量为 28-97%和 62-100%）。未处理和处理（乳酸和臭氧）蔬菜之间的各种感官属性没有明显差异（P＞0.05）。
该联合处理提供了一种新方法，可通过单一程序针对两组污染物。这种联合处理可作为目前用于向消费者供应安全蔬菜的消毒技术的替代方法。© 2020 英国化学工业学会。
