ArticleUltrasonics sonochemistry2022
Effects of ultrasound-assisted low-concentration chlorine washing on ready-to-eat winter jujube (Zizyphus jujuba Mill. cv. Dongzao): Cross-contamination prevention, decontamination efficacy, and fruit quality.
Article in Ultrasonics sonochemistry, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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12 citing papers in PubMed, 29 citations in OpenAlex.
- Preservation of minimally processed carrots using the combination of ultrasound and mild heat ascorbic acid.Ultrasonics sonochemistry · 2024Article
- Preparation and Antibacterial Performance Study of CeOMolecules (Basel, Switzerland) · 2024Article
- Evaluating Chlorine Sanitization at Practical Concentrations for ControllingFoods (Basel, Switzerland) · 2024Article
- Using ultrasonic washing combined with UV-LEDs as a novel chemical-free method to disinfect fresh ready-to-eat produce.Ultrasonics sonochemistry · 2024Article
- The Use of Ultraviolet Irradiation to Improve the Efficacy of Acids That Are Generally Recognized as Safe for Disinfecting Fresh Produce in the Ready-to-Eat Stage.Foods (Basel, Switzerland) · 2024Article
- Investigation on the inactivation effect and mechanism of Listeria monocytogenes in fresh-cut cucumber during storage by ultrasound combined with sodium hypochlorite.Ultrasonics sonochemistry · 2023Article
- Processing of Fresh-Cut Potato Using Plasma-Activated Water Prepared by Decreasing Discharge Frequency.Foods (Basel, Switzerland) · 2023Article
- Effect of Ultrasound Combinated with Sodium Hypochlorite Treatment on Microbial Inhibition and Quality of Fresh-Cut Cucumber.Foods (Basel, Switzerland) · 2023Article
- Antimicrobial Effectiveness of Innovative Photocatalysts: A Review.Nanomaterials (Basel, Switzerland) · 2022Review
- Combination of ultrasound-peracetic acid washing and ultrasound-assisted aerosolized ascorbic acid: A novel rinsing-free disinfection method that improves the antibacterial and antioxidant activities in cherry tomato.Ultrasonics sonochemistry · 2022Article
- Combined use of ultrasound-assisted washing with in-package atmospheric cold plasma processing as a novel non-thermal hurdle technology for ready-to-eat blueberry disinfection.Ultrasonics sonochemistry · 2022Article
- Use of aqueous ozone rinsing to improve the disinfection efficacy and shorten the processing time of ultrasound-assisted washing of fresh produce.Ultrasonics sonochemistry · 2022Article
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Wash water is circulated for use in the minimal processing industry, and inefficient disinfection methods can lead to pathogen cross-contamination. Moreover, few disinfection strategies are available for ready-to-eat fruits that do not need to be cut. In this study, the use of chlorine and ultrasound, two low-cost disinfection methods, were evaluated to disinfect winter jujube, a delicious, nutritious, and widely sold fruit in China. Ultrasound treatment (28 kHz) alone could not decrease the cross-contamination incidence of Escherichia coli O157:H7, non-O157 E. coli, and Salmonella Typhimurium, and free chlorine treatment at 10 ppm decreased the incidence from 55.00% to 5.00% for E. coli O157:H7, 65.00% to 6.67% for non-157 E. coli, and 70.00% to 6.67% for S. Typhimurium. The cross-contamination incidence was completely reduced (pathogens were not detected in sample) when the treatments were combined. The counts of aerobic mesophiles, aerobic psychrophiles, molds, yeasts, and three pathogens in the group subjected to combination treatment (28 kHz ultrasound + 10 ppm free chlorine) were significantly lower than those in the control, chlorine-treated, and ultrasound-treated groups during storage (0-7 d at 4 °C). Analysis of weight loss, sensory quality (crispness, color, and flavor), instrument color (a*/b*), soluble matter contents (total soluble solids, reducing sugar, total soluble sugar, and titratable acid), and nutritional properties (ascorbic acid and polyphenolic contents) indicated that treatment with ultrasound, chlorine, and their combination did not lead to additional quality loss compared with properties of the control. Additionally, the activities of phenylalanine ammonia-lyase and polyphenol oxidase were not significantly increased in the treatment group, consistent with the quality analysis results. These findings provide insights into disinfection of uncut ready-to-eat fruits using a minimum dose of disinfectant for cross-contamination prevention under ultrasonication. The use of ultrasound alone to decontaminate fresh produce is accompanied by a high risk of pathogen contamination, and the use of sanitizers to decrease cross-contamination incidence is recommended.
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