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Effect of the Combined Treatment of UV ‐ C Light and Modified Atmosphere Packaging on the Inactivation of E scherichia coli Inoculated Watercress
Author(s) -
Hinojosa Andrea,
Gatica Isabel,
Bustamante Andrés,
Cárdenas Daniela,
Escalona Víctor
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12378
Subject(s) - watercress , modified atmosphere , food spoilage , postharvest , shelf life , food science , sanitation , inoculation , active packaging , food preservation , food packaging , environmental science , chemistry , microbiology and biotechnology , biology , horticulture , bacteria , environmental engineering , genetics
Minimally processed watercress is an alternative to increase vegetable consumption. However, at almost all stages from field production to processing the vegetables could be contaminated with pathogenic and spoilage bacteria. UV ‐ C light can be effective in controlling bacterial growth, but limited information is available for watercress sanitation and storability. This study reports the effect of UV ‐ C light (0–25 kJ/m 2 ) on the quality of minimally processed watercress inoculated with a nonpathogenic E scherichia coli ( ATCC 35218), and stored under active modified atmosphere (5% O 2 –10% CO 2 ) during 12 days at 5C. The application of UV ‐ C treatments reduced E . coli counts between 2.6 and 4.4 log cfu/g. Moreover, the application of 15–25 kJ/m 2 increased the phenolic content and caused slight changes in the visual appearance and color. Therefore, high UV ‐ C doses could be an effective tool to decrease bacterial growth and to extend shelf life of minimally processed watercress. Practical Applications This technology represents an economic alternative compared to other sanitation techniques because of the low costs of the infrastructure and maintaining activities. There are no legal restrictions for UV‐C application. The beneficial effects on fruit and vegetable quality make this technology an interesting alternative to extend the postharvest shelf life of minimally processed products. Nowadays, the food market is challenging an increasing demand for safer products elaborated under strict environmental and friendly standards. In this sense, the UV‐C technology could be an alternative to chemical sanitation that is being questioned because of the formation of potentially toxic compounds. The successful application depends on the selection of doses that delay microbial growth without causing detrimental effects. Before commercial implementation, a systematic research on the effects of UV‐C light in several species is required by evaluating and optimizing the effects of this technology on the overall quality of different vegetables.