Impact of gaseous ozone on microbial contamination and quality of fresh-cut durian

2022 ◽  
Vol 294 ◽  
pp. 110799
Author(s):  
Kanlaya Sripong ◽  
Apiradee Uthairatanakij ◽  
Pongphen Jitareerat
2019 ◽  
Vol 4 (2) ◽  

Fresh-cut fruits are fruits that have been peeled, trimmed, chopped and packaged for consumers while still maintaining its freshness. Fresh-cut fruits are increasingly becoming popular with consumers because of its convenience. A major challenge faced in Ghana is the inappropriate method of processing to maintain the quality of the fresh-cut fruits. This may increase the incidence of microbial contamination which will then reduce the shelf-life of fresh-cut fruits as well as causing foodborne illness to consumers. This study was therefore conducted to assess the microbial loads on fresh-cut pineapple sold in Koforidua market in Ghana. Fresh-cut pineapples were obtained from three different vendors in Koforidua central market in Ghana. Pour plate method was used to analyze five microorganisms which include Total coliform bacterial, Escherichia coli, Salmonella, Yeast and moulds on the fresh-cut pineapple samples. The microbial counts were transformed into colony forming units (cfu) and analyzed using SPSS. Salmonella plates showed no growth of bacteria colonies, but total coliform bacteria, Escherichia coli, yeast and moulds showed growth on the pour plates. The analyses indicated that the microbial count among vendors were not significantly different (P>0.05). The total coliform count showed a range of 1.1×103 to 1.2×103 cfu, 1.0 ×103 cfu for Escherichia coli, yeast ranged from 1.2×103 to 4.7×103 cfu, moulds ranged from 0 to 2.5×103cfu forall the three vendors. All the values indicated for the microorganisms analyzed are above the acceptable limit of microorganisms in food. It is therefore concluded that fresh-cut fruits sold on koforidua market are not quality for consumption; however vendors need to be trained on proper conditioning of the fruits prior to consumption.


2016 ◽  
Vol 41 (3) ◽  
pp. e12968 ◽  
Author(s):  
Diego R. Gutiérrez ◽  
Alicia R. Chaves ◽  
Silvia Del C. Rodríguez
Keyword(s):  

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1058
Author(s):  
Junghyun Lim ◽  
Jong-Seok Song ◽  
Sangheum Eom ◽  
Jung Woo Yoon ◽  
Sang-Hye Ji ◽  
...  

An effective and eco-friendly technology is needed to prevent postharvest loss of onion bulbs during cold storage. This study investigated the effect of gaseous ozone on the decay and quality of onion bulbs during storage at 2 °C and 70% relative humidity for two months. Gaseous ozone was adjusted to a concentration of 1.27 ± 0.024 ppm in the storage room by generating a high voltage discharge in air. After two months of storage, gaseous ozone significantly reduced the counts of aerobic bacteria (e.g., Rahnella aquatilis) and fungi (e.g., yeast and mold) in the onion bulbs by 4 log (CFU g−1) and 0.92 log (CFU g−1) compared with those of an untreated control, respectively. The microbial reduction by gaseous ozone resulted in a lower rotten rate of the onion bulbs, which was less than 20.0% compared with that of the untreated control. Moreover, the ozone exposure extended the storage life of the onion bulbs by delaying its color change and softening during storage. Our results suggest that gaseous ozone can control the decay of onion bulbs safely during storage.


Author(s):  
Siti Zaharah Rosli ◽  
Mohd Adzahan Noranizan ◽  
Son Radu ◽  
Roselina Karim ◽  
Noraniza Mohd Adzahan ◽  
...  

Author(s):  
Md. Azizul Haque ◽  
Md. Asaduzzaman ◽  
Md. Sultan Mahomud ◽  
Md. Rizvi Alam ◽  
Alin Khaliduzzaman ◽  
...  

AbstractFresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.


Food Control ◽  
2017 ◽  
Vol 72 ◽  
pp. 367-371 ◽  
Author(s):  
Bianca Smith ◽  
Adrienne Ortega ◽  
Shima Shayanfar ◽  
Suresh D. Pillai

2004 ◽  
Vol 32 (1) ◽  
pp. 99-107 ◽  
Author(s):  
Ji Gang Kim ◽  
Yaguang Luo ◽  
Kenneth C. Gross
Keyword(s):  

2012 ◽  
Vol 43 (6) ◽  
pp. 445-452 ◽  
Author(s):  
ARTHIT PUANGSOMBUT ◽  
SIWALAK PATHAVEERAT ◽  
ANUPUN TERDWONGWORAKUL ◽  
KAEWKARN PUANGSOMBUT
Keyword(s):  

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