SANITIZERS EFFECTIVENESS ON THE MICROBIAL REDUCTION AND QUALITY OF FRESH-CUT CARROT

Abstract

Chlorine (Cl) is the sanitizer most used to maintain the quality and safety of fresh-cut produce, but its effectiveness is affected by organic matter. It is necessary then to search for sanitizers that can tolerate commercial processing conditions without affecting the quality of these products. In this study, the effectiveness of chlorine (Cl 200 μL L^-1), acidified sodium chlorite (ASC, 100, 250 and 500 μL L^-1) and peroxiacetic acid (PA, 40 and 80 μL L^-1) were compared to reduce the microbial growth and quality retention of fresh-cut carrots (Daucus carota L.) (FCC) under laboratory conditions and simulated commercial processing conditions. Fresh-cut carrots were rinsed for 1 min with ASC or 2 min with water, Cl and PA. Samples were centrifuged, packaged and stored for up to 21 d at 5 °C. Every 7 d samples were withdrawn to evaluate their general acceptability, firmness and microbial growth (aerobic total counts, total coliforms, E. coli, molds-yeast and lactic acid bacteria). ASC application reduced the aerobic bacterial counts, coliform/E.coli counts, mold-yeast counts, and lactic acid bacterial populations by 1.5 to 2.0 log cfu g^-1of FCC under both processing conditions. The presence of organic matter significantly affected the effectiveness of chlorine, but not that of ASC and PA. These results indicate that ASC could be an alternative to chlorine in the FCC washing, to delay microbial growth and at the same time for maintaining the good quality of the product during 18 d at 5 °C.