Effectiveness of a commercial peracetic acid-based disinfectant to reduce microbial loads in spinach (spinacia oleracea) leaves

Marta Carvalho*, Marcelo Silva, Joana Barbosa, Paula Teixeira

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

12 Transferências (Pure)

Resumo

The growing consumption trends of healthy and easy to prepare foods have stimulated the minimally processed ready-to-eat (RTE) vegetable market[1]. Besides providing health benefits, the consumption of minimally processed leafy leaves has been associated with the presence of foodborne pathogens, such as Listeria monocytogenes[2-4]. Contamination of leafy vegetables can occur at any step through the food chain, and therefore, their washing with sanitizers improves their safety. However, the effectiveness of the process can be influenced by the washing parameters (e.g., water temperature and contact time of vegetables with disinfectant solution), sanitizers used (e.g., chlorine-based or organic acid), vegetables, phyllosphere bacterial community composition on a leafy surface, and also microorganisms’ characteristics, such as the target genus and cell attachment (e.g., adhesion to biofilm and plant internalization)[5].
Idioma originalEnglish
Número de páginas1
Estado da publicaçãoPublicado - 26 mai. 2022
EventoXXI Congresso de Nutrição e Alimentação: Ciência na base da acção - Centro de Congressos de Lisboa, Lisbon
Duração: 26 mai. 202227 mai. 2022

Conferência

ConferênciaXXI Congresso de Nutrição e Alimentação
País/TerritórioPortugal
CidadeLisbon
Período26/05/2227/05/22

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