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Influence of disinfectant technologies on red bell peppers safety

2006Conference object Open access
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dc.contributor.authorAlexandre, Elisabete M. C.
dc.contributor.authorFundo, Joana F.
dc.contributor.authorSantos Pedro, Dora M.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, Cristina L. M.
dc.date.accessioned2011-09-05T11:09:50Z
dc.date.available2011-09-05T11:09:50Z
dc.date.issued2006
dc.description.abstractThe development of innovative technologies, promoting fruits and vegetables safety to reduce the risk of related food-borne diseases, is an actual concern. Several sanitizing agents for washing fruits and vegetables may be used to reduce the risk of microbial contamination. Traditional washing technologies utilize chlorine and hydrogen peroxide as sanitizing agents for fresh produce. More recently, ozone is being used as an innovative food processing technology that guarantees product safety, also increasing shelf life of fruits and vegetables. Its main advantage, when compared to traditional disinfectant technologies, relies on its potent antimicrobial action and non-toxic products decomposition. The objective of this work was to study the effectiveness of three sanitizing agents (sodium hypochlorite - used in a commercial available solution AMUKINA, hydrogen peroxide and ozone in aqueous solutions), on the reduction of Listeria innocua inoculated on red bell peppers. Results showed that ozone treatment allowed bacteria reductions identical to the ones attained with the traditional disinfectant solutions. On average, aqueous ozone allowed a decimal reduction of 2 cycles in Listeria innocua counts.por
dc.identifier.citationALEXANDRE, E. M. C... [et al.] - Influence of disinfectant technologies on red bell peppers safety. In Traditional Food Processing and Technological Innovation in the Peripheral Regions, Faro, Portugal, 26-27 Maio, 2006. 8 p. - Proceedings of the symposium: "Traditional Food Processing and Technological Innovation in the Peripheral Regions. [S.l. : s.n., 2006]. 8 p.(proceeding) 1p.(abstract)por
dc.identifier.urihttp://hdl.handle.net/10400.14/5165
dc.language.isoengpor
dc.peerreviewedyespor
dc.subjectFruits and vegetablespor
dc.subjectSafetypor
dc.subjectInnovative technologiespor
dc.subjectOzonepor
dc.subjectHydrogen peroxidepor
dc.subjectSodium hypochloritepor
dc.titleInfluence of disinfectant technologies on red bell peppers safetypor
dc.typeconference object
dspace.entity.typePublication
person.familyNameAlexandre
person.familyNameFundo
person.familyNameBrandão
person.familyNameSilva
person.givenNameElisabete
person.givenNameJoana F.
person.givenNameTeresa
person.givenNameCristina
person.identifier1274614
person.identifierJ-9418-2012
person.identifier1473674
person.identifier.ciencia-idD012-E77D-309F
person.identifier.ciencia-idA11A-7819-9522
person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0003-4175-2498
person.identifier.orcid0000-0002-9208-7443
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridK-9179-2013
person.identifier.ridE-9585-2015
person.identifier.ridJ-9418-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id24068634500
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7201387397
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
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relation.isAuthorOfPublication2f44a8e2-ade9-437d-aae3-3e894c7dc065
relation.isAuthorOfPublicationebf7ead0-3772-4fd6-988c-f6b8722de84e
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublication.latestForDiscovery4e2903de-0679-4cb1-981e-10de14c0c995

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