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dc.contributor.authorGil, M.I.
dc.contributor.authorAllende, A
dc.contributor.authorVanhee, B
dc.contributor.authorSelma, M.V.
dc.contributor.authorGómez López, Vicente Manuel
dc.date.accessioned2017-07-24T11:48:45Z
dc.date.available2017-07-24T11:48:45Z
dc.date.issued2015
dc.identifier.isbn0956-7135
dc.identifier.urihttp://hdl.handle.net/10952/2390
dc.description.abstractThe suitability of high power ultrasound (HPU, 20 kHz, 0.28 kW/l) combined with residual chemical sanitizers for water reconditioning was studied. A synergetic disinfection effect was observed when HPU was combined with peroxyacetic acid (PAA) or a commercial mix of organic acids and phenolic compounds (OA/PC). In recycled water (RW) with a chemical oxygen demand (COD) of 500 mg O2/l, PAA inactivated 2 log units of Escherichia coli O157:H7 at concentrations of 3.2, 6.4, 16 mg/l after 7 min, 2 min, 29 s, respectively. The OA/PC or HPU treatments alone needed 26 min treatments to achieve the same reduction. The addition of TiO2 (5 g/l) to HPU (sonocatalysis) did not improve E. coli O157:H7 inactivation. However, when HPU was combined with a residual concentration of PAA (3.2 mg/l), the total inactivation of E. coli O157:H7 and Salmonella (6 log unit reductions) occurred after 11 min, but for Listeria monocytogenes only 1.7 log reductions were detected after 20 min. When HPU was combined with OA/PC, a synergistic effect for the inactivation of E. coli O157:H7 was also observed, but this sanitizer significantly modified the physical-chemical quality characteristics of the RW. These results show that the residual PAA concentration that can be found in the wash water combined with HPU could result in an environmentally friendlier and toxicologically safer strategy for water reconditioning of the fresh-cut industry. The use of the sanitizer alone requires higher concentrations and/or longer contacts times. Even though the residual PAA in combination with HPU was adequate for water reconditioning, it is not appropriate for the process wash water because this wash water must be instantaneously disinfected.es
dc.language.isoenes
dc.publisherElsevier Ltdes
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectFresh produce Disinfection Escherichia coli O157:H7 Listeria monocytogenes Salmonella Typhimurium Food safetyes
dc.titleWater reconditioning by high power ultrasound combined with residual chemical sanitizers to inactivate foodborne pathogens associated with fresh-cut productses
dc.typearticlees
dc.rights.accessRightsopenAccesses
dc.journal.titleFood Controles
dc.volume.number53es
dc.issue.number29-34es
dc.description.disciplineCiencias de la Alimentaciónes


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internacional