Efficacy of sodium hypochlorite and peracetic acid in sanitizing green coconuts

dc.creatorWalter, EHM
dc.creatorNascimento, MS
dc.creatorKuaye, AY
dc.date2009
dc.dateSEP
dc.date2014-11-17T09:43:26Z
dc.date2015-11-26T17:24:06Z
dc.date2014-11-17T09:43:26Z
dc.date2015-11-26T17:24:06Z
dc.date.accessioned2018-03-29T00:11:24Z
dc.date.available2018-03-29T00:11:24Z
dc.identifierLetters In Applied Microbiology. Wiley-blackwell Publishing, Inc, v. 49, n. 3, n. 366, n. 371, 2009.
dc.identifier0266-8254
dc.identifierWOS:000268792600013
dc.identifier10.1111/j.1472-765X.2009.02670.x
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/79922
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/79922
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/79922
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1283995
dc.descriptionAims: To evaluate the efficacy of sanitizing green coconuts (Cocos nucifera L.) through the treatment applied by juice industries using sodium hypochlorite and peracetic acid. Methods and Results: The surface of the fruits was inoculated with a mixture of five Listeria monocytogenes strains. The treatments consisted in immersing the fruits for 2 min at room temperature in sodium hypochlorite solution containing 200 mg l(-1) residual chlorine at pH 6 center dot 5, and 80 mg l(-1) solution of peracetic acid or sterile water. Bacterial populations were quantified by culturing on trypticase soy agar supplemented with yeast extract and Oxford selective culture medium; however, recovery was higher on the nonselective medium. Immersion in water produced a reduction in the L. monocytogenes population of 1 center dot 7 log(10) CFU per fruit, while immersion in sodium hypochlorite and peracetic acid solutions resulted in population reductions of 2 center dot 7 and 4 center dot 7 log(10) CFU per fruit respectively. Conclusions: The treatments studied are efficient to green coconuts. Significance and Impact of the Study: Sanitation of green coconut is one of the most important control measures to prevent the contamination of coconut water. This article provides information that shows the adequacy of sanitizing treatments applied by the juice industries.
dc.description49
dc.description3
dc.description366
dc.description371
dc.languageen
dc.publisherWiley-blackwell Publishing, Inc
dc.publisherMalden
dc.publisherEUA
dc.relationLetters In Applied Microbiology
dc.relationLett. Appl. Microbiol.
dc.rightsfechado
dc.rightshttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dc.sourceWeb of Science
dc.subjectchlorine
dc.subjectcoconut water
dc.subjectfresh fruit
dc.subjectgreen coconut
dc.subjectListeria monocytogenes
dc.subjectperacetic acid
dc.subjectsanitization
dc.subjectEscherichia-coli O157-h7
dc.subjectListeria-monocytogenes
dc.subjectVegetable Salads
dc.subjectChlorine
dc.subjectProduce
dc.subjectWater
dc.subjectFood
dc.subjectInactivation
dc.subjectSalmonella
dc.subjectPathogens
dc.titleEfficacy of sodium hypochlorite and peracetic acid in sanitizing green coconuts
dc.typeArtículos de revistas


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