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Sanitizing Effects of Fruit Waxes at High pH and Temperature on Orange Surfaces Inoculated with Escherichia coli
Author(s) -
Pao S.,
Davis C. L.,
Kelsey D. F.,
Petracek P. D.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15900.x
Subject(s) - wax , orange (colour) , inoculation , escherichia coli , chemistry , food science , microbiology and biotechnology , horticulture , biology , biochemistry , gene
We determined the bactericidal activity of surface applied waxes on oranges. Effective bactericidal activity of combined alkali and heat treatments was observed on both glass slides and orange fruit surfaces. A five log reduction of Escherichia coli was attained by dipping inoculated glass slides in heated (≥50°C) alkaline (pH 10) wax solution for 4 min. A pH 11, dipping at ≥50°C for ≥2 min achieved similar bactericidal effects. On the fruit surface, wax treatments were effective at the non‐stem scar area. Thus, applied fruit waxes may be useful on raw agricultural commodities to reduce surface microbial contaminants.