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Antimicrobial Efficacy of a Peroxyacetic/Octanoic Acid Mixture in Fresh‐Cut‐Vegetable Process Waters
Author(s) -
Hilgren J.D.,
Salverda J.A.
Publication year - 2000
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.1365-2621.2000.tb10615.x
Subject(s) - yeast , chemistry , antimicrobial , food science , mold , organic chemistry , biochemistry , biology , botany
ABSTRACT: The antimicrobial efficacy of a peroxyacetic/octanoic acid mixture for fruit and vegetable process water was compared to peroxyacetic acid alone. Rate‐of‐kill studies usingyeast and molds indicated that the peroxyacetic/octanoic acid mixture had greater antifungal efficacy. In tests conducted during vegetable processing, use of the peroxyacetic/octanoic acid mixture was associated with lower numbers of yeast and molds in process water. In 1 example, lower numbers of yeast and molds in potato processing water containing the peroxyacetic acid/octanoic mixture were associated with lower yeast and mold counts on potatoes. Peroxyacetic/octanoic acid mixtures may offer processors using peroxyacetic acid a way to improve fungal reduction in recycled water processes.