POSTHARVEST HANDLING AND PROCESSING OF ORGANICALLY ... and Nguyen-the, 1994; Beuchat, 1999; Li ve ark., 2001; Betts and Everis, 2005).
oksit, klora alternatif dezenfektanlar olarak z olabilmektedir. Anahtar K elimeler : Hasat sonu, organik meyve ve sebze, klor, ozon, hidrojen peroksit
THE USE CHL ORI NE AND CHL ORI NE AL TERNATI VES I N POSTHARVEST HANDL I NG AND PROCESSI NG OF ORGANI CAL L Y GROWN FRUI TS AND VEGETABL ES Abstr act A good postharvest management of organic fruits and vegetables similar to organically grown counterparts is depend upon adequate sanitation and disinfection practices starting from harvest. Elimination and prevention of mitigating food-borne illness are very important food safety regulations, thus, approved chemicals may be used for organic produce when required or for preventative measures. Even though few countries banned the use of chlorine, it is the most common sanitizer approved for organic produce in the world. However, there are increasing concerns about the use of chlorine due to potential hazards to humans. Therefore, researchers have been introducing some other options to replace the use of chlorine. Some examples are acetic acid, ethyl alcohol, isopropyl alcohol, some detergents, hydrogen peroxide, ozone, peroxyacetic acid, carbon dioxide, wax, ethylene, some organic acids and some essential oils, and high temperature treatments. Among those mentioned above, ozone and hydrogen peroxide have becoming alternative disinfectants to chlorine. Ozone is a very effective disinfectant and kills microorganisms very rapidly, yet, that it must be produced on-site and might be harmful to human in high concentration reflects it negative sides. Hydrogen peroxide like ozone performs well against microorganisms but may affect sensory qualities of some products, and may be not applicable to all products and might be harmful to humans in high concentrations as well. K ey Wor ds: Postharvest, organic fruit and vegetable, chlorine, ozone, hydrogen peroxide
ol
Salmonnella spp., Shigella spp., Escheria coli ve Campylobacter
288
girebilme potansiyeline sahiptirler (Janisiewicz ve ark., 1999; Solomon ve ark., 2002; Jablason ve ark., 2005; Warriner ve ark., 2003a, 2003b; Olaimat ve Holley, 2012). ayvanlardan,
K L OR
and Nguyen-the, 1994; Beuchat, 1999; Li ve ark., 2001; Betts and Everis, 2005). Hipklorit, klor ve oksijen elementlerin
-
asidin etkili olabilme
suyun e rda klorlu suyun (Zhuang ve ark., 1995; Beuchat ve Ryu, 1997; Beuchat, 1998; Betts and Everis, 2005).
tedir.
289
OZON -
r (Kim ve ark., 2003; Mahapatra ve ark., 2005; Sharma, 2005).
ark., 1999; Kim ve ark., 2003; Sharma, 2005).
2 O2 ,
meyve ve sebzelere bir antimikrobiyal ajan
Esheria coli O157:H7
olabilmekt (Johannessen, 2007).
asitlerin antimi
290
Esheria coli O157 (Busta ve ark., 2001; Betts ve Everis, 2005; Zheng ve ark., 2013).
Yersinia enterocolitica Salmonella
(Liao
Salmonella ve Shigella sonnei gibi bakterilere
fenoller, ketonlar, es enin
Piper ve ark., 2001; Burt, 2004; Ippollito ve ark., 2005; Zheng ve ark., 2013; Sivakamur ve Bauutista-Banos, 2014)
SI CAK L I K UYGUL AM AL ARI
daya Salmonella Poona ve Esheria coli
291
dezenfeksiy
biyokontrol il Aeromonas hydrophila, Listeria monocytogenes, Salmonella Typhimurium veya Staphylococcus aureus (Vescova ve ark., 1996; Breidt and Fleming, 1997; Wilderdyke ve ark., 2004; Betts ve Everis, 2005; Parafati ve ark., 2015).
sebzeleri ve sebze
-Canovas, 2003; Ross ve ark., 2003; GomezLopez ve ark., 2014).
dezenfeksiyon veya dekontaminasyon metot
K AYNAKL AR Annous, B.A., Burke, A., Sites, J.E., 2004. Surface Pasteurization of Whole Fresh Cantaloupes Inoculated with Salmonella Poona or Escherichia coli. J. Food Prot., 67:1876-1885. 292
Betts, G., Everis, L., 2005. Alternatives to Hypochlorite Washing Systems for the Decontamination of Fresh Fruit and Vegetables. In Jongen, W. (ed.). Improving the Safety of Fresh Fruit and Vegetables, p. 352-372, Woodhead Publishing, Cambridge, England. Beuchat, L.R., Ryu, J.-H., 1997. Produce Handling and Processing Practices. Emerging Infectious Diseases, 3:459-465. Beuchat, L.R., Brackett, R.E., 1990. Survival and Growth of Listeria Monocytogenes on Lettuce as Influenced by Shredding, Chlorine Treatment, Modified Atmosphere Packaging and Temperature. J. Food Sci., 55:755-758. Beuchat, L.R., 1998. Surface Decontamination of Fruits and Vegetables Eaten Raw: A Review. World Health Organization. Food Safety Issues, WHO/FSF/FOS/98.2, 1-49. Beuchat, L.R., 1999. Survival of Enterohemorrhagic Escherichia coli O157:H7 in Bovine Feces Applied to Lettuce and the Effectiveness of Chlorinated Water as a Disinfectant. J. Food Prot., 62:845-849. Breidt, F., Fleming, H.P., 1997. Using Lactic Acid Bacteria to Improve the Safety of Minimally Processed Fruits and Vegetables. Food Technol., 51:44-51. Burt, S., 2004. Essential Oils: their Antibacterial Properties and Potential Applications in Foods a Review. Int. J. Food Microbiol., 94:223-253. Busta, F.F., Beuchat, L.R., Farber, J.N., Garrett, E.H., Harris, L.J., Parish, M.E., Suslow, T.V., 2001. Analysis and Evaluation of Preventive Control Measures for the Control and Reduction/Elimination of Microbial Hazards on Fresh and Fresh-cut Produce. US Food and Drug Administration, Center for Food Safety and Applied Nutrition. Carlin, F., Nguyen-the, C., 1994. Fate of Listeria monocytogenes on Four Types of Minimally Processed Green Salads. Lett. Appl. Microbiol., 18:222-226. Vegetables. In: Jongen,W. (ed).Improving the Safety of Fresh Fruit and Vegetables, p. 429-453,Woodhead Publishing, Cambridge, England. Gomez-Lopez, V.M., Vicente, M., Gil, M.I., Allende, A., Blancke, J., Schouteten, L., Selma, M.V., 2014. Disinfection Capacity of High-Power Ultrasound against E. coli O157:H7 in Process Water of the Fresh-Cut Industry. Food Bioprocess Technol., 7:3390-3397. Ippolito, A., Nigro, F., de Cicco, V. 2005. Natural Antimicrobials for Preserving Fresh Fruit and Vegetables: In: Jongen,W. (ed). Improving the Safety of Fresh Fruit and Vegetables, p. 513-555, Woodhead Publishing Limited, Cambridge, England. Jablasone, J., Warriner, K., Griffiths, M., 2005. Interactions of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes Plants Cultivated in a Gnotobiotic System. Int. J. Food Microbiol., 99:7-18. Janisiewicz, W.J., Conway, W.S., Brown, M.W., Sapers, G.M., Fratamico, P., Buchanan, R.L., 1999. Fate of Escherichia coli O157:H7 on Fresh-cut Apple Tissue and its Potential for Transmission by Fruit Flies. Appl. Environ. Microbiol., 65:1-5. Johannessen, G.S., 2007. Post-harvest Strategies to Reduce Enteric Bacteria Contamination of Vegetable, Nut and Fruit Products. In: Cooperi J., Niggli, U., Leifert, C. (eds). Handbook of Organic Food Safety and Quality, p. 443-449, Woodhead Publishing Limites, Cambridge, England.
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Taormina, P.T., Beuchat, L.R., 1999. Comparison of Chemical Treatments to Eliminate Enterohemorrhagic Escherichia coli O157:H7 on alfalfa Seeds. J. Food Prot., 62:318324. Vescovo, M., Torriani, S., Orsi, C., Macchiarolo, F., Scolari, G., 1996. Application of Antimicrobial-Producing Lactic Acid Bacteria to Control Pathogens in Ready-to-Use Vegetables. J. Appl. Bacteriol., 81:113-119. Warriner, K., Ibrahim, F., Dickinson, M., Wright, C., Waites, W.M., 2003a. Interaction of Escherichia coli with Growing Salad Spinach Plants. J. Food Prot., 66(10):1790-1797. Warriner, K., Spaniolas, S., Dickinson, M., Wright, C., Waites, W.M., 2003b. Internalization of Bioluminescent Escherichia coli and Salmonella Montevideo in Growing Bean Sprouts. J. Appl. Microbiol., 95:719-727. Weissinger, W.R., McWatters, K.H., Beuchat, L.R., 2001. Evaluation of Volatile Chemical Treatments for Lethality to Salmonella on Alfalfa Seeds and Sprouts. J. Food Prot., 64:442-450. Wilderdyke, M.R., Smith, D.A., Brashears, M.M., 2004. Isolation, Identification, and Selection of Lactic Acid Bacteria from Alfalfa Sprouts for Competitive Inhibition of Foodborne Pathogens. J. Food Prot., 67:947-951. Wu, F.M., Doyle, M.P., Beuchat, L.R., Wells, J.G., Mintz, E.D., Swaminathan, B., 2000. Fate of Shigella sonnei on Parsley and Methods of Disinfection. J. Food Prot., 63:568-572. Zheng, L., Bae, Y.M., Jung, K.S., Heu, S., Lee, S.Y., 2013. Antimicrobial Activity of Natural Antimicrobial Substances against Spoilage Bacteria Isolated from Fresh Produce. Food Control, 32(2):665-672. Zhuang, R.Y., Beuchat, L.R., Angulo, F.J., 1995. Fate of Salmonella Montevideo on and in Raw Tomatoes as Affected by Temperature and Treatment with Chlorine. Appl. Environ. Microbiol., 61:2127 2131.
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