ArticlePreventive nutrition and food science2012
Efficacy of sodium hypochlorite and acidified sodium chlorite in preventing browning and microbial growth on fresh-cut produce.
Article in Preventive nutrition and food science, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
14 citing papers in PubMed.
- Characterization of Air and Ozone Micro-Nano Bubbles and Their Impacts on Physicochemical Attributes, Total Phenolic Content, and Natural Microbial Load of Fresh "Fan Retief" Guava During Storage.Journal of food science · 2026Article
- Investigating Stress Tolerance of MultipleInternational journal of microbiology · 2026Article
- Impacts of feed gases for micro-nano bubble water treatments: Antimicrobial efficacy againstFood science and biotechnology · 2025Article
- Storage Properties and Shelf-Life Prediction of Fresh-Cut Radishes Treated by Photodynamic Technology.Foods (Basel, Switzerland) · 2024Article
- From Stress Tolerance to Virulence: Recognizing the Roles of Csps in Pathogenicity and Food Contamination.Pathogens (Basel, Switzerland) · 2024Review
- Evaluation of the Effectiveness of Aeration and Chlorination during Washing to ReduceFoods (Basel, Switzerland) · 2023Article
- Effects of Plasma-Activated Water Treatment on the Inactivation of Microorganisms Present on Cherry Tomatoes and in Used Wash Solution.Foods (Basel, Switzerland) · 2023Article
- The Use of Ozone Technology to Control Microorganism Growth, Enhance Food Safety and Extend Shelf Life: A Promising Food Decontamination Technology.Foods (Basel, Switzerland) · 2023Review
- Fabrication and Evaluation of Basil Essential Oil-Loaded Halloysite Nanotubes in Chitosan Nanocomposite Film and Its Application in Food Packaging.Antibiotics (Basel, Switzerland) · 2022Article
- Semi-Empirical Mathematical Modeling, Energy and Exergy Analysis, and Textural Characteristics of Convectively Dried Plantain Banana Slices.Foods (Basel, Switzerland) · 2022Article
- Antioxidant and Antiaging Properties of Agar Obtained from Brown SeaweedEvidence-based complementary and alternative medicine : eCAM · 2022Article
- Microbial Quality and Safety of Raw Vegetables of Fiche Town, Oromia, Ethiopia.Journal of environmental and public health · 2022Article
- Development of Strategies to Minimize the Risk ofFoods (Basel, Switzerland) · 2021Article
- Microbial characterization and fermentative characteristics of crop maize ensiled with unsalable vegetables.Scientific reports · 2019Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The use of suitable sanitizers can increase the quality of fresh-cut produce and reduce the risk of foodborne illnesses. The objective of this study was to compare the washing effects of 100 mg/L sodium hypochlorite (SH) and 500 mg/L acidified sodium chlorite (ASC) on the prevention of enzymatic browning and the growth of microbial populations, including aerobic plate counts, E. coli, and coliforms, throughout storage at 4°C and 10°C. Fresh-cut zucchini, cucumbers, green bell peppers, and root vegetables such as potatoes, sweet potatoes, carrots, and radishes were used. Compared to SH washing, ASC washing significantly (p<0.05) reduced microbial contamination on the fresh-cut produce and prevented browning of fresh-cut potatoes and sweet potatoes during storage. More effective inhibition of aerobic plate counts and coliforms growth was observed on fresh-cut produce treated with ASC during storage at 10°C. Polyphenol oxidase (PPO) activity of fresh-cut potatoes and sweet potatoes was more effectively inhibited after washing with ASC. The use of 500 mg/L ASC can provide effective antimicrobial and anti-browning treatments of fresh-cut produce, including processed root vegetables.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.