In minimally processed vegetables, namely in sliced fruits, chlorine solutions have been widely used by the industry for sanitization purposes. However, reduced microbiological efficiency allied to the sensory alteration and eventual formation of carcinogenic chlorinated compounds pointed out the need for alternative decontamination methodologies. Also, conscious consumers are demanding minimization of the potentially negative impact of food processing on human health and the environment. Therefore, the effect of different sanitizing methods as alternative decontamination treatments to chlorinated-water on microbiological counts, packaging atmosphere composition, color, and firmness of fresh-cut kiwifruit under refrigerated conditions was recently evaluated. The fruits were subjected to water, chlorinated water, ozonated water, UV-C, or heat-shock treatment to determine safety and quality. CLICK HERE for complete article. Journal of Food Processing and Preservation, Volume 38, Issue 1, pages 1–10, February 2014.
Explore this issueApril/May 2014