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The development of pathogenic microorganisms in minimally processed fruits depends on its characteristics, intrinsic properties and the effects of processing, packaging and storage. The fruits minimally processed can host a diverse microbiota, often of the order 10-10 CFU/g. In this sense, it is necessary for minimally processed fruit, have as crucial step hygiene (cleaning and sanitizing). Sodium hypochlorite is the most used for disinfection of fruits and vegetables, however, several micro-organisms have presented resistance to inorganic chlorine and still, there is a risk of forming potentially carcinogenic byproducts (trihalomethanes). This study aimed to evaluate alternative sanitizers in fruits artificially contaminated. The sanitizers used were sodium dichloroisocyanurate (NaDCC) and ozone. To evaluate the effectiveness of sanitizers, the fruits (strawberry and Marolo) were artificially contaminated with strains of E. coli ATCC 25922 suspended in saline, with a turbidity corresponding to the tube 10 Scale Mac Farland, approximate concentration of 3.0 x10 bacteria/mL and posteriorly the fruits were separated into groups: control and treatment, and the time of contact of the fruit with the sanitizer was 20 minutes. The analyzes were performed according to Silva et al. (2010) and included the determination of Most Probable Number (MPN) of E. coli. The results were that among the sanitizing studied, that showed the greatest percentage of microbial reduction was NaDCC presenting microbial reductions averages 82.08% in the Marolo (01 log cycle) and 98.21% for the strawberry (02 log cycles).

Eficiência de sanificantes alternativos sobre frutos contaminados artificialmente com Escherichia coli doi: http://dx.doi.org/10.5892/ruvrv.2012.102.351359