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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Assessing the effect of sodium dichloroisocyanurate concentration on transfer of Salmonella enterica serotype Typhimurium in wash water for production of minimally processed iceberg lettuce (Lactuca sativa L.)

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Autor(es):
Maffei, D. F. [1] ; Sant'Ana, A. S. [2] ; Monteiro, G. [3] ; Schaffner, D. W. [4] ; Franco, B. D. G. M. [1]
Número total de Autores: 5
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Dept Food & Expt Nutr, Fac Pharmaceut Sci, Food Res Ctr, Av Prof Lineu Prestes 580, B14, BR-05508000 Sao Paulo, SP - Brazil
[2] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP - Brazil
[3] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Biochem & Pharmaceut Technol, Sao Paulo - Brazil
[4] Rutgers State Univ, Sch Biol & Environm Sci, Dept Food Sci, New Brunswick, NJ - USA
Número total de Afiliações: 4
Tipo de documento: Artigo Científico
Fonte: Letters in Applied Microbiology; v. 62, n. 6, p. 444-451, JUN 2016.
Citações Web of Science: 6
Resumo

This study evaluated the impact of sodium dichloroisocyanurate (5, 10, 20, 30, 40, 50 and 250 mg l(-1)) in wash water on transfer of Salmonella Typhimurium from contaminated lettuce to wash water and then to other noncontaminated lettuces washed sequentially in the same water. Experiments were designed mimicking the conditions commonly seen in minimally processed vegetable (MPV) processing plants in Brazil. The scenarios were as follows: (1) Washing one inoculated lettuce portion in nonchlorinated water, followed by washing 10 noninoculated portions sequentially. (2) Washing one inoculated lettuce portion in chlorinated water followed by washing five noninoculated portions sequentially. (3) Washing five inoculated lettuce portions in chlorinated water sequentially, followed by washing five noninoculated portions sequentially. (4) Washing five noninoculated lettuce portions in chlorinated water sequentially, followed by washing five inoculated portions sequentially and then by washing five noninoculated portions sequentially in the same water. Salm. Typhimurium transfer from inoculated lettuce to wash water and further dissemination to noninoculated lettuces occurred when nonchlorinated water was used (scenario 1). When chlorinated water was used (scenarios 2, 3 and 4), no measurable Salm. Typhimurium transfer occurred if the sanitizer was >= 10 mg l(-1). Use of sanitizers in correct concentrations is important to minimize the risk of microbial transfer during MPV washing. (AU)

Processo FAPESP: 14/17017-6 - Avaliação quantitativa dos impactos da contaminação cruzada durante a etapa de desinfecção no risco de infecção por Salmonella em vegetais prontos para o consumo
Beneficiário:Daniele Fernanda Maffei
Linha de fomento: Bolsas no Exterior - Estágio de Pesquisa - Doutorado
Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
Beneficiário:Bernadette Dora Gombossy de Melo Franco
Linha de fomento: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
Processo FAPESP: 12/03471-1 - Processamento mínimo de vegetais: influência das condições da etapa de desinfecção na inativação de Salmonella, na ocorrência e extensão da contaminação cruzada e os impactos na segurança microbiológica dos vegetais prontos para o consumo
Beneficiário:Daniele Fernanda Maffei
Linha de fomento: Bolsas no Brasil - Doutorado