Decontamination of cut carrot by Persteril agent based on the action of peroxyacetic acid

• Published in: Czech Journal of Food Sciences Vol. 28; no. 6; pp. 564 - 571
• Main Authors: Landfeld, A.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic), Erban, V.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic), Kovarikova, E.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic), Houska, M.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic), Kyhos, K.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic), Pruchova, J.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic), Novotna, P.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic)
• Format: Journal Article
• Language: English
• Published: Prague Czech Academy of Agricultural Sciences (CAAS) 01-01-2010; Czech Academy of Agricultural Sciences
• Subjects: Acetic acid; Acids; ALMACENAMIENTO; ANALISIS MICROBIOLOGICO; ANALISIS ORGANOLEPTICO; ANALYSE MICROBIOLOGIQUE; ANALYSE ORGANOLEPTIQUE; ANTIMICROBIAL PROPERTIES; ANTIMICROBIALS; ANTIMICROBIANOS; ANTIMICROBIEN; BACTERIA; BIOLOGICAL CONTAMINATION; Brand names; CALIDAD; CAROTTE; carrot; CARROTS; CELL COUNTING; COLOR; COLOUR; CONTAMINACION BIOLOGICA; Contamination; CONTAMINATION BIOLOGIQUE; CONTEO DE CELULAS; Cooking; COULEUR; CRECIMIENTO; CROISSANCE; Decontamination; DESINFECCION; DESINFECTANT; DESINFECTANTES; DESINFECTION; DISINFECTANTS; DISINFECTION; Drinking water; DURACION; DURATION; DUREE; FLAVEUR; FLAVOUR; GROWTH; http://www.fao.org/aos/agrovoc#c_10397; http://www.fao.org/aos/agrovoc#c_10893; http://www.fao.org/aos/agrovoc#c_14344; http://www.fao.org/aos/agrovoc#c_15578; http://www.fao.org/aos/agrovoc#c_15950; http://www.fao.org/aos/agrovoc#c_16006; http://www.fao.org/aos/agrovoc#c_1773; http://www.fao.org/aos/agrovoc#c_2331; http://www.fao.org/aos/agrovoc#c_2412; http://www.fao.org/aos/agrovoc#c_25302; http://www.fao.org/aos/agrovoc#c_26756; http://www.fao.org/aos/agrovoc#c_28318; http://www.fao.org/aos/agrovoc#c_28427; http://www.fao.org/aos/agrovoc#c_3394; http://www.fao.org/aos/agrovoc#c_4807; http://www.fao.org/aos/agrovoc#c_4956; http://www.fao.org/aos/agrovoc#c_509; http://www.fao.org/aos/agrovoc#c_5399; http://www.fao.org/aos/agrovoc#c_6400; http://www.fao.org/aos/agrovoc#c_7427; http://www.fao.org/aos/agrovoc#c_765; http://www.fao.org/aos/agrovoc#c_7778; http://www.fao.org/aos/agrovoc#c_8480; http://www.fao.org/aos/agrovoc#c_9640; INHIBICION; INHIBITION; LEVADURA; LEVURE; MICRO-ORGANISME; MICROBIOLOGICAL ANALYSIS; Microflora; MICROORGANISMOS; MICROORGANISMS; MOHO; MOISISSURE; Mold; MOULDS; NUMERATION CELLULAIRE; ODEUR; Odor; OLOR; ORGANOLEPTIC ANALYSIS; ORGANOLEPTIC PROPERTIES; Packaging; Peracetic acid; peroxyacetic acid; PEROXYACETIC ACIDS; persteril; PROPIEDADES ANTIMICROBIANAS; PROPIEDADES ORGANOLEPTICAS; PROPRIETE ANTIMICROBIENNE; PROPRIETE ORGANOLEPTIQUE; QUALITE; QUALITY; Rinsing; SABOR; Sealing; sensory quality; Shelf life; SMELL; Statistical analysis; Statistical methods; STOCKAGE; STORAGE; TEMPS; TEXTURA; TEXTURE; TIEMPO; TIME; Water purification; Yeast; YEASTS; ZANAHORIA
• ISSN: 1212-1800; 1805-9317
• DOI: 10.17221/212/2008-cjfs

The first aim of this study was to test the efficacy of peroxyacetic acid (Persteril) on carrots contaminated by natural microbial flora. The second aim was to test the efficacy of peroxyacetic acid vapours generated by injecting the tested agent into the packed, previously decontaminated carrots. Tests were carried out on a model of pre-washed, cut, and re-washed carrots, which were left naturally contaminated to resemble real grocery store conditions. Four decontamination regimens were applied: (1) rinsing with ordinary tap (drinking) water, (2) rinsing with a 0.2% solution of Persteril, (3) rinsing with a 0.2% solution of Persteril + the addition of concentrated Persteril into the packaging before sealing, and (4) rinsing with a 0.2% solution of Persteril + the addition of concentrated Persteril into the packaging before sealing + another addition of concentrated Persteril after 24 hours. The total number of aerobe mesophilic microorganisms (TNM) and the numbers of yeasts and moulds were monitored in the samples taken during 28-days of storage. The last decontamination regimen reduced the initial contamination by TNM by about 10,000 CFU/g or 4 log units and no further microbial growth was observed during storage. Yeasts and moulds were reduced by about 3,160 CFU/g or 3.5 log units. No statistically significant changes in colour, texture or taste were noted during storage. There was a slight change immediately after the application in the odour of samples treated with concentrated Persteril; however, the odour returned to original levels during storage.