Comparison of Decontamination Efficacy between the Rapid Hygrothermal Pasteurization and Sodium Hypochlorite Treatments ()
1. Introduction
In recent years, consumption of fresh-cut fruits and vegetables has continuously increased. However, fruits and vegetables are contaminated by microorganisms on their surfaces from many sources, such as soil, water, wild animals, birds, and insects during the growing stage. Processes involving harvesting, washing, cutting, packaging, and shipping could create additional contamination. In addition, a large area of cut surfaces can provide ideal conditions for growth of microorganisms, including foodborne pathogens and spoilage microorganisms [1]. Microorganisms impact the economic value of fresh-cut products by decreasing product shelf-life, through spoilage, and by posing a risk to public health by causing foodborne disease [2].
Chlorine solution prepared from sodium hypochlorite (NaClO, 50 - 200 mg/L) is the most used sanitizing agent for washing fresh produce, because it is cheap, easily applied, chemically stable, readily available, and has been authorized for use with food by FDA and Japanese Ministry of health, Labor and Welfare [3-5]. However, it is known that sodium hypochlorite induces formation of harmful carcinogenic chlorinated by-products such as chloramines and trihalomethanes.
We have developed a rapid hygrothermal pasteurization (RHP) method using saturated water vapor with a dew point of 100˚C as a novel pasteurization method for fresh produces. The RHP had the potential to reduce number of mesophilic bacteria with retaining a nutriational component ascorbic acid, and preserving quality attributes such as color and firmness in many kinds of fresh-cut fruits and vegetables [6]. In addition, the RHP treatment showed greater or equal decontamination effect compared to NaClO solution against naturally contaminated mesophilic bacteria, coliform bacteria, lactic acid bacteria and yeast on Chinese cabbage [7]. However, practical use of the RHP treatment requires the investigation of the effect of the RHP treatment on microbial inactivation efficacy and quality changes in various fresh produce with comparing to the conventional method, NaClO solution treatments.
On the other hand, to obtain high inactivation effect of RHP treatment with minimal quality change to fresh produces, the clarification of its inactivation behaviors of the RHP treatment is required. However, in our previous studies, the effects of treatment time and operated temperature on inactivation effect in RHP treatment remain obscure.
The aim of this study is to compare the inactivation efficacy of RHP and the conventional method, washing with NaClO solution, on reduction of indigenous aerobic mesophilic bacteria and quality changes of ready-to-use fruits and vegetables. The effects of treatment time and operated temperature in RHP treatment on inactivation of Escherichia coli were also determined using microbial model system.
2. Materials and Methods
2.1. Sample Preparation
2.1.1. Fresh Sample
Six most commonly used for ready-to-use fruits and vegetables were chosen. Cabbage (Brassica oleraceae L.), cucumber (Cucumis sativus L.), carrot (Daucus carota L.), bell pepper (Capsicum annuum L.), pineapple (Ananas comosus L.), and melon (Cucumis melo L.) were purchased from local markets and stored at 4˚C until the experiments. They were cut with a sharp stainless steel knife to the size shown in Table 1. The experiments were carried out during September to October 2011. For quality attributes measurement, the samples in the assigned bag (approximately 10 - 12 samples) were randomly cho-
Table 1. Sample preparation of fruits and vegetables.
sen to minimize error due to the product variability.
2.1.2. Microbial Model System
Escherichia coli NBRC 3301 was purchased from the Biological Resource Center, National Institute of Technology and Evaluation (Chiba, Japan). E. coli cells were inoculated on tryptic soy agar slants (TSA; Difco, Sparks, MD, USA) and incubated at 30˚C for 24 h. One day prior to experiment, E. coli cells on the slant individually subcultured by two consecutive transfers to 6 mL of tryptic soy broth (TSB; Difco) and incubated at 30˚C for 16 h. E. coli cells were then washed three times in 5 mL of 0.85% (w/v) sodium chloride solution (Nacalai Tesque, Inc., Kyoto, Japan) by centrifugation at 2000 × g, and 4˚C for 10 min. Obtained cell pellets were re-suspended in 2 mL of 0.85% (w/v) sodium chloride solution to attain the final cell density of about 1010 CFU/mL.
High-quality polyvinylidene difluoride (PVDF) membrane (GE Healthcare UK Limited, Buckinghamshire, UK) was pre-wet in 70% ethanol for 15 min followed by washing in distilled water for 30 min. After the membrane was dried, 50 l of E. coli cell suspension (108 CFU/ mL) was spotted on the membrane and stood in clean bench for drying. The membrane was cut into an oversized square shape, and taped on a styrene foam board. This was used as a microbial model system.
2.2. Rapid Hygrothermal Pasteurization Treatment
A RHP apparatus was shown in a previous study [6]. Pasteurization trial was performed after the air was completely excluded from the chamber with steam, which was confirmed by reaching the dew point to 100˚C. Since the steam in chamber is in communication with the air, samples can be dropped by free-falling through the steam chamber. The time needed to pass through the chamber, treatment time, was 0.3 s - 0.4 s. Treated samples were received by mesh tray for avoiding bruises.
For the investigation of the effect of treatment time on inactivation using microbial model system, the model was hanged from a string connected to a belt conveyor. The treatment time, the time to pass through the cylindrical steam chamber, was changed by modulated the speed of the belt conveyor. For the investigation of the effect of treatment temperature on inactivation, the temperature of cylindrical steam chamber was lowered by entrapped air into the steam.
2.3. Sodium Hypochlorite (NaClO) Treatment
Chlorinated water was prepared by adding sodium hypochlorite solution to distilled water to obtain 100 mg/L free chlorine solution. The pH of sodium hypochlorite solution was adjusted to 7.0 ± 0.5 using hydrochloric acid [8,9]. Cut samples were washed in different glass container with approximately 100 g/L of product in NaClO solution for 1 min with agitation. After that the excess NaClO solution was eliminated by a manually operated spinner for 1min. The samples were then subjected to microbial analysis and quality attributes measurement.
2.4. Microbial Analysis
2.4.1. Fresh Cut Produce
Each fruit and vegetable sample (10 g) was added with 90 mL of sterile 0.1% peptone water in stomacher bags (Eiken kizai Co., Ltd., Tokyo, Japan) and then homogenized with a stomacher (IUL Instrument, Barcelona, Spain) for 90 s, and serially diluted. The diluted samples of 0.1 mL were plated onto tryptic soy agar (TSA, Difco, Sparks, MD, USA) and incubated for 24 h at 30˚C for determining mesophilic bacteria. Viable cells were enumerated as colony forming unit per gram of sample (CFU/g).
2.4.2. Microbial Model System
The membrane was removed from the styrene foam board and the part of only inoculated circular site was cut off by sterile scissors. Inoculated circular site was put in a 15 mL centrifuge tube with 2 mL of 0.85% (w/v) sodium chloride solution vortexed for 3 min vigorously. Appropriate serial dilutions were prepared by using 0.85% (w/v) sodium chloride solution, which was after each model treatment, and the solution was plated onto TSA. Total viable count of E. coli was defined as the colony number formed after incubation at 30˚C for 24 h.
2.5. Quality Attributes
2.5.1. Surface Color
The surface color change of the samples were assessed by taking 10 - 12 measurements of L* (lightness-darkness), a* (redness-greenness), and b* (yellowness-blueness) indices of the CIE LAB colorimetric system by use of a CR-100 chromameter (Minolta, Osaka, Japan) within 2 h after each treatment. The instrument was previously calibrated using white (L* = 94.0, a*= −2.7, and b* = 1.0) standards. Three points of the equatorial region of each sample were selected. Before and after treatment, the same areas were analyzed in triplicate.
2.5.2. Ascorbic Acid Content
Ascorbic acid content in each sample was determined by a method described previously [10] with slight modification. Replicates of 10 g of samples were weighed, homogenized with 20 mL cold 2% metaphosphoric acid, then filtered through filter paper No. 2 (Advantec, Toyo Roshi Kaisha, Ltd.). The exudate was immediately used for the determination of the ascorbic acid content using a reflection photometer (Merck, RQflex, Germany). The ascorbic acid contents were expressed in mg/100 g.
2.6. Statistical Analysis
Data presented were mean values of replicated experiments. Significant difference among untreated sample, RHP treatment and NaClO treatment was determined by Tukey’s method at 5% level of significance using Ekuseru-Toukei 2006 (Social Survey Research Information Co., Ltd., Japan).
3. Results and Discussion
We have reported that the RHP treatment can reduce microorganisms on the surface of fresh fruits and vegetables surfaces with retaining a nutritional component and preserving quality attributes [6]. This series of experiments were performed during September to December 2008. The microbial flora and the heat resistance of the microorganisms on naturally contaminated fresh produce may vary depending on season. Therefore, the effect of RHP treatment on inactivation of microorganisms and quality of fresh fruits and vegetables was investigated again at the same season with NaClO treatment.
3.1. Microbial Analysis
Figure 1 shows the viable count in each sample before and after NaClO treatment or RHP treatment. The reduction in viable count was significantly higher in RHP treatment than in NaClO treatment for all kinds of sample tested. NaClO treatment reduced the count by 0.2 - 1.4 log, while RHP treatment reduced it by 1 - 2.5 log. Efficacy of NaClO solution treatment agreed with previous reports that indicated the efficacy of chlorine-based sanitizers on fresh-cut produce with a reduction of 1 - 2 log orders [9,11-17]. Soliva-Fortuny and Martin-belloso (2003), described that chlorine only delays microbial spoilage and does not exhibit any beneficial effects in biochemical and physiological disorders of fresh produce [18]. It was reported that chlorine dips should not be relied on to kill pathogens on produce but they should be used to reduce viable microorganisms [14].