Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce

Autores
Cap, Mariana; Rojas, Dante Emanuel; Fernandez, Mariano Manuel; Fulco, Micaela; Rodriguez, Anabel; Soteras, Trinidad; Cristos, Diego Sebastian; Mozgovoj, Marina Valeria
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
EW has been proposed as a sanitization method for home use to reduce chemical and biological hazards in fresh products. Most studies have evaluated exposure times of 1–10 min which may be too long for processing fresh produce. The aim of this work was to evaluate if short exposure times (15, 30 or 45 s) to electrolyzed water (EW – 50 ppm of free chlorine) were enough to significantly reduce Salmonella spp counts and Imidacloprid concentrations in lettuce. Results showed that EW treatment of 45 s achieved a reduction of 4 log CFU/g in the Salmonella spp counts and a reduction of 48,57% in Imidacloprid concentrations. As to quality parameters, neither texture profile nor flavor were affected by the treatment. The fact that only 45 s were enough to effectively reduced Salmonella spp and Imidacloprid makes the EW treatment an ideal sanitization method for lettuce in both the industry and the household.
Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Fil: Rojas, Dante Emanuel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Biológica. Instituto de Química Biológica; Argentina.
Fil: Fernandez, Mariano Manuel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Fil: Fulco, Micaela. Universidad de Morón; Argentina.
Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Fil: Cristos, Diego Sebastian. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Biológica. Instituto de Química Biológica; Argentina.
Fil: Mozgovoj, Marina Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Fuente
Food Science and Technology 128 : 109496 (2020).
Materia
Salmonella
Lechugas
Imidacloprid
Lettuces
Diseases Control
Control de Enfermedades
Electrolyzed Water
Agua Electrolizada
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/7530
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spelling Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuceCap, MarianaRojas, Dante EmanuelFernandez, Mariano ManuelFulco, MicaelaRodriguez, AnabelSoteras, TrinidadCristos, Diego SebastianMozgovoj, Marina ValeriaSalmonellaLechugasImidaclopridLettucesDiseases ControlControl de EnfermedadesElectrolyzed WaterAgua ElectrolizadaEW has been proposed as a sanitization method for home use to reduce chemical and biological hazards in fresh products. Most studies have evaluated exposure times of 1–10 min which may be too long for processing fresh produce. The aim of this work was to evaluate if short exposure times (15, 30 or 45 s) to electrolyzed water (EW – 50 ppm of free chlorine) were enough to significantly reduce Salmonella spp counts and Imidacloprid concentrations in lettuce. Results showed that EW treatment of 45 s achieved a reduction of 4 log CFU/g in the Salmonella spp counts and a reduction of 48,57% in Imidacloprid concentrations. As to quality parameters, neither texture profile nor flavor were affected by the treatment. The fact that only 45 s were enough to effectively reduced Salmonella spp and Imidacloprid makes the EW treatment an ideal sanitization method for lettuce in both the industry and the household.Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.Fil: Rojas, Dante Emanuel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Biológica. Instituto de Química Biológica; Argentina.Fil: Fernandez, Mariano Manuel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.Fil: Fulco, Micaela. Universidad de Morón; Argentina.Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.Fil: Cristos, Diego Sebastian. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Biológica. Instituto de Química Biológica; Argentina.Fil: Mozgovoj, Marina Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.Elsevier2020-07-07T18:43:10Z2020-07-07T18:43:10Z2020-04-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/7530https://www.sciencedirect.com/science/article/pii/S00236438203048500023-6438https://doi.org/10.1016/j.lwt.2020.109496Food Science and Technology 128 : 109496 (2020).reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:58Zoai:localhost:20.500.12123/7530instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:58.42INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce
title Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce
spellingShingle Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce
Cap, Mariana
Salmonella
Lechugas
Imidacloprid
Lettuces
Diseases Control
Control de Enfermedades
Electrolyzed Water
Agua Electrolizada
title_short Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce
title_full Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce
title_fullStr Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce
title_full_unstemmed Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce
title_sort Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce
dc.creator.none.fl_str_mv Cap, Mariana
Rojas, Dante Emanuel
Fernandez, Mariano Manuel
Fulco, Micaela
Rodriguez, Anabel
Soteras, Trinidad
Cristos, Diego Sebastian
Mozgovoj, Marina Valeria
author Cap, Mariana
author_facet Cap, Mariana
Rojas, Dante Emanuel
Fernandez, Mariano Manuel
Fulco, Micaela
Rodriguez, Anabel
Soteras, Trinidad
Cristos, Diego Sebastian
Mozgovoj, Marina Valeria
author_role author
author2 Rojas, Dante Emanuel
Fernandez, Mariano Manuel
Fulco, Micaela
Rodriguez, Anabel
Soteras, Trinidad
Cristos, Diego Sebastian
Mozgovoj, Marina Valeria
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Salmonella
Lechugas
Imidacloprid
Lettuces
Diseases Control
Control de Enfermedades
Electrolyzed Water
Agua Electrolizada
topic Salmonella
Lechugas
Imidacloprid
Lettuces
Diseases Control
Control de Enfermedades
Electrolyzed Water
Agua Electrolizada
dc.description.none.fl_txt_mv EW has been proposed as a sanitization method for home use to reduce chemical and biological hazards in fresh products. Most studies have evaluated exposure times of 1–10 min which may be too long for processing fresh produce. The aim of this work was to evaluate if short exposure times (15, 30 or 45 s) to electrolyzed water (EW – 50 ppm of free chlorine) were enough to significantly reduce Salmonella spp counts and Imidacloprid concentrations in lettuce. Results showed that EW treatment of 45 s achieved a reduction of 4 log CFU/g in the Salmonella spp counts and a reduction of 48,57% in Imidacloprid concentrations. As to quality parameters, neither texture profile nor flavor were affected by the treatment. The fact that only 45 s were enough to effectively reduced Salmonella spp and Imidacloprid makes the EW treatment an ideal sanitization method for lettuce in both the industry and the household.
Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Fil: Rojas, Dante Emanuel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Biológica. Instituto de Química Biológica; Argentina.
Fil: Fernandez, Mariano Manuel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Fil: Fulco, Micaela. Universidad de Morón; Argentina.
Fil: Rodriguez, Anabel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Fil: Cristos, Diego Sebastian. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Biológica. Instituto de Química Biológica; Argentina.
Fil: Mozgovoj, Marina Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
description EW has been proposed as a sanitization method for home use to reduce chemical and biological hazards in fresh products. Most studies have evaluated exposure times of 1–10 min which may be too long for processing fresh produce. The aim of this work was to evaluate if short exposure times (15, 30 or 45 s) to electrolyzed water (EW – 50 ppm of free chlorine) were enough to significantly reduce Salmonella spp counts and Imidacloprid concentrations in lettuce. Results showed that EW treatment of 45 s achieved a reduction of 4 log CFU/g in the Salmonella spp counts and a reduction of 48,57% in Imidacloprid concentrations. As to quality parameters, neither texture profile nor flavor were affected by the treatment. The fact that only 45 s were enough to effectively reduced Salmonella spp and Imidacloprid makes the EW treatment an ideal sanitization method for lettuce in both the industry and the household.
publishDate 2020
dc.date.none.fl_str_mv 2020-07-07T18:43:10Z
2020-07-07T18:43:10Z
2020-04-24
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/7530
https://www.sciencedirect.com/science/article/pii/S0023643820304850
0023-6438
https://doi.org/10.1016/j.lwt.2020.109496
url http://hdl.handle.net/20.500.12123/7530
https://www.sciencedirect.com/science/article/pii/S0023643820304850
https://doi.org/10.1016/j.lwt.2020.109496
identifier_str_mv 0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Food Science and Technology 128 : 109496 (2020).
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.559606

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