Malic
and lactic acids with or without grape seed extract can serve as effective
antimicrobials
Electrostatic spraying using organic acids could offer the fresh produce
industry more effective protection against E. coli than current sanitation methods,
according to a new study published in the Journal of Food Science.
Relatively simple and quick, the process can access most/all parts of produce
surface and offer protection from food pathogens.
Escherichia coli O157:H7 (E. coli) has been
associated with several outbreaks in minimally processed foods. Spinach and
lettuce pose higher food-safety risks and recurring food recalls suggest the
insufficiency of current disinfection strategies.
Researchers at the University of Arkansas investigated whether using
electrostatic spraying to evenly distribute natural antimicrobials could be a
more efficient and effective solution. Spinach and lettuce samples were sprayed
electrostatically with the organic acids malic, tartaric and lactic acid and
grape seed extract alone and in combinations, and for comparison, with
phosphoric acid and pH controls with deionized water. During a 14-day storage
period, malic acid/lactic acid and malic acid/lactic acid/grape seed extract
combinations had the greatest decontaminating effect; while inorganic
treatments showed promising effects, these were lower in comparison and
compromised the color of the produce.
The researchers concluded the use of malic and lactic acids with or
without grape seed extract can serve as effective antimicrobials when sprayed
electrostatically, lowering the risk from post-contamination issues with
spinach and iceberg lettuce. The application technology can be extended to
improve the commercial food safety of other produce, fruits, poultry and meat.
Source:http://onlinelibrary.wiley.com/doi/10.1111/j.17503841.2012.02719.x/abstract;jsessionid=AC03E77669D7E3CB636D8AFD2D59AA92.d03t04
Aporte:
Sebastián Pizarro Cortés
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