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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Amapá. |
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Data corrente: |
03/02/2017 |
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Data da última atualização: |
06/10/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BEZERRA, V. S.; WALTER, E. H. M.; FREITAS-SILVA, O.; GOMES, I. A.; DAMASCENO, L. F.; ALCANTARA, I.; CABRAL, L. M. C. |
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Afiliação: |
VALERIA SALDANHA BEZERRA, CPAF-AP; EDUARDO HENRIQUE MIRANDA WALTER, CTAA; OTNIEL FREITAS SILVA, CTAA; Izabela Alves Gomes, UNIRIO; LEANDRO FERNANDES DAMASCENO, CPAF-AP; IVAN ALCANTARA, CTAA; LOURDES MARIA CORREA CABRAL, CTAA. |
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Título: |
The effect of thermal, chlorine and ozone treatments on survival of Escherichia coli and Salmonella spp. in açai berries. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
IOSR Journal Of Pharmacy, v. 7, n. 1, p. 4-11, Jan. 2017. |
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Idioma: |
Inglês |
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Conteúdo: |
Açai berries (Euterpe oleracea Mart.) have a high natural microbial load that can compromise the quality of their products. In this study, test microorganisms were inoculated on raw açai berries in drip trials, with five strains of Salmonella spp. and E. coli, separately. Açai berries sanitizing processes were: i) chlorination with 200 mg.L-1 for a period of 15 min; ii) blanching at 80 °C for 10 s (regional legislation); iii) blanching at 90 °C for 10 s; iv) aqueous ozonation at 4 mg.L-1 for 5 min; and v) washing with distilled water for 15 min as control treatment. Thermal treatment at 90 °C 10 s achieved the highest efficiency in reducing counts of E.coli (3.0 ± 0.8 log CFU.mL-1). In Salmonella spp., all sanitizing treatments were similar and better than simple washing with water. Thus, blanching of açai berries at 90 °C 10 s, with immediate cooling with chlorinated water (50 mg.L-1), is an alternative process for sanitization for açai berries, considering the application of good manufacturing practices. |
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Palavras-Chave: |
Contamination; Thermal processing. |
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Thesagro: |
Euterpe Oleracea. |
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Thesaurus Nal: |
blanching; ozonation. |
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Categoria do assunto: |
--
K Ciência Florestal e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1066557/1/The-effect-of-thermal.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/154661/1/The-effect-of-thermal.pdf
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Marc: |
LEADER 01800naa a2200253 a 4500
001 2066557
005 2022-10-06
008 2017 bl uuuu u00u1 u #d
100 1 $aBEZERRA, V. S.
245 $aThe effect of thermal, chlorine and ozone treatments on survival of Escherichia coli and Salmonella spp. in açai berries.$h[electronic resource]
260 $c2017
520 $aAçai berries (Euterpe oleracea Mart.) have a high natural microbial load that can compromise the quality of their products. In this study, test microorganisms were inoculated on raw açai berries in drip trials, with five strains of Salmonella spp. and E. coli, separately. Açai berries sanitizing processes were: i) chlorination with 200 mg.L-1 for a period of 15 min; ii) blanching at 80 °C for 10 s (regional legislation); iii) blanching at 90 °C for 10 s; iv) aqueous ozonation at 4 mg.L-1 for 5 min; and v) washing with distilled water for 15 min as control treatment. Thermal treatment at 90 °C 10 s achieved the highest efficiency in reducing counts of E.coli (3.0 ± 0.8 log CFU.mL-1). In Salmonella spp., all sanitizing treatments were similar and better than simple washing with water. Thus, blanching of açai berries at 90 °C 10 s, with immediate cooling with chlorinated water (50 mg.L-1), is an alternative process for sanitization for açai berries, considering the application of good manufacturing practices.
650 $ablanching
650 $aozonation
650 $aEuterpe Oleracea
653 $aContamination
653 $aThermal processing
700 1 $aWALTER, E. H. M.
700 1 $aFREITAS-SILVA, O.
700 1 $aGOMES, I. A.
700 1 $aDAMASCENO, L. F.
700 1 $aALCANTARA, I.
700 1 $aCABRAL, L. M. C.
773 $tIOSR Journal Of Pharmacy$gv. 7, n. 1, p. 4-11, Jan. 2017.
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Registro original: |
Embrapa Amapá (CPAF-AP) |
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| Registros recuperados : 1 | |
| 1. |  | BEZERRA, V. S.; WALTER, E. H. M.; FREITAS-SILVA, O.; GOMES, I. A.; DAMASCENO, L. F.; ALCANTARA, I.; CABRAL, L. M. C. The effect of thermal, chlorine and ozone treatments on survival of Escherichia coli and Salmonella spp. in açai berries. IOSR Journal Of Pharmacy, v. 7, n. 1, p. 4-11, Jan. 2017.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: C - 0 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Amapá. |
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| Registros recuperados : 1 | |
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