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Title: EFFECT OF ACIDIFIED SODIUM CHLORITE (SANOVA) SOLUTIONS ON THE MICROBIAL GROWTH AND QUALITY OF SHREDDED CARROTS

Author
item RUIZ-CRUZ, SAUL - CRFD, MEXICO
item Luo, Yaguang - Sunny
item TAO, YANG - UNIV MARYLAND

Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: 3/17/2004
Publication Date: 7/12/2004
Citation: Ruiz-Cruz, S., Luo, Y., Tao, Y. Effect of acidified sodium chlorite (sanova) solutions on the microbial growth and quality of shredded carrots. Annual Meeting of the Institute of Food Technologists. Abstract #83 E-8.

Interpretive Summary:

Technical Abstract: Fresh-cut products have been one the hottest commodities in grocery stores over the past 10 years. In the near future, it is commonly perceived that the fresh-cut products industry will experience unprecedented growth. Unfortunately, fresh-cut products are susceptible to microbial spoilage, which significantly reduces their shelf-life. Microbial contamination is also considered a risk to public health, and previous studies have demonstrated the efficacy of SANOVA (acidified sodium chlorite) in inactivating some foodborne pathogens. However, it is necessary to elucidate the effects of SANOVA on quality attributes of fresh-cut produce. The objective of this study was to investigate the effect of different concentrations of SANOVA on microbial reduction and quality of shredded carrots. Shredded carrots were washed with 0, 100, 250 and 500 ppm of SANOVA or with 150 ppm of chlorine for 1 min. After treatment, carrots were rinsed, packaged under modified atmosphere conditions, and stored at 5°C for 21 days. Every 7 days carrots were sampled to evaluate overall quality and microbial growth, including total aerobic bacteria, coliforms/E. coli, molds, yeasts, and lactic acid bacteria. SANOVA (100, 250, 500 ppm) significantly reduced the numbers of total aerobic bacteria, coliforms/E. coli, molds, yeasts, and lactic acid bacteria, when compared to water (control). It also helped maintain texture quality and prevent solids loss (as tissue electrolyte leakage) for up to 21 days. Results indicate that SANOVA could be a potential alternative treatment to chlorine for sanitation of shredded carrots.