Reduction of microbial load and sensory evaluation of minimally processed vegetables treated with chlorine dioxide and electrolysed water
Gomez-Lopez, Vicente M. × Devlieghere, Frank Ragaert, Peter Chen, L. Ryckeboer, Jaak Debevere, Johan #
Italian Journal of Food Science vol:3 issue:20 pages:321-331
The efficacy of gaseous and liquid ClO2 or neutral electrolysed water (NEW) to decontaminate minimally processed vegetables, without affecting sensory quality, was evaluated using aerobic plate counts and triangle tests. Gaseous ClO2 yielded >1 log cfu/g reduction in lettuce and cabbage, but caused browning. Aqueous ClO2 did not reduce aerobic plate count of lettuce and cabbage, but yielded > 1 log reduction in carrots. Lettuce was sensorially affected by ClO2 washings, but cabbage and carrots were not. NEW yielded >1 log reduction in lettuce, cabbage and carrots: a 5 min treatment did not damage their sensory quality. Aqueous ClO2 was most appropriate to decontaminate carrots and NEW for lettuce, cabbage, and carrots. Gaseous ClO2 was effective in decreasing lettuce and cabbage microbial load but significantly affected their sensory quality.