پیوندهای مفید
آمار
| تعداد نشریات | 22 |
| تعداد شمارهها | 317 |
| تعداد مقالات | 3,337 |
| تعداد مشاهده مقاله | 3,610,448 |
| تعداد دریافت فایل اصل مقاله | 2,630,634 |
The effect of using peracetic acid in the processing terminal to reduce microbial contamination of pistachio | ||
| Journal of Horticulture and Postharvest Research | ||
| دوره 6، Issue 4 - شماره پیاپی 23، اسفند 2023، صفحه 361-370 اصل مقاله (1.17 M) | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.22077/jhpr.2023.6689.1328 | ||
| نویسندگان | ||
| Najmeh Pakdaman* ؛ Mohammad Moradi؛ Amanollah Javanshah؛ Mohammad Abdolahi Ezzatabadi؛ Marieh Nadi؛ Najmeh Saberi | ||
| Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran | ||
| چکیده | ||
| Purpose: Pistachio is a crusial agricultural product in Iran, but its contamination with various micro-organisms can cause problems in production, consumption, and export. Peracetic acid is an antimicrobial substance that can eliminate a wide range of micro-organisms quickly. This study aimed to evaluate the effectiveness of peracetic acid in reducing microbial contamination of pistachios in processing terminals. Research method: Harvested pistachios were treated with concentrations of 0 (control), 1, and 2% peracetic acid at the washing basin of the terminal. Then microbial growth, bacterial and fungal population, lipid percentage, and peroxide number of pistachio kernels were evaluated at 0 and 6 months after treatment. Findings: The results showed that both 1 and 2% peracetic acid inhibited bacterial and fungal growth by about 100% and reduced microbial flora growth by more than 90%. As there was no significant difference between 1 and 2% peracetic acid, the final recommendation is to use 1% concentration. After 6 months, the contamination level increased by about 5%, possibly due to storage conditions and contamination in subsequent stages. Different concentrations of peracetic acid did not have a significant effect on lipid percentage or peroxide number of pistachio kernels. Research limitations: As the treatment time with peracetic acid in the washing basin is uncontrollable, this factor has been eliminated in this research. Originality/Value: The study confirms the importance of using peracetic acid in the terminals to reduce and control pistachio contamination without producing harmful by-products. Economic evaluation also showed that using 1% peracetic acid for disinfecting pistachios in processing terminals is cost-effective. | ||
| کلیدواژهها | ||
| Disinfectant؛ Lipid percentage؛ Microbial flora؛ Peroxide value | ||
| مراجع | ||
|
Abdolahi Ezzatabadi, M. (2010). An investigation of the role of aflatoxin in the instability of pistachio market and measuring WTP for reducing contamination. Iranian Journal of Agricultural Economics and Development Research, 2-41(2), 159-169. (In Persian). https://doi.org/20.1001.1.20084838.1389.241.2.4.0
Akhavan-Mahdavi, S., Mirzazadeh, M., Alam, Z., & Solaimanimehr, S. (2023). The effect of chitosan coating combined with cold plasma on the quality and safety of pistachio during storage. Food Science & Nutrition, 11(7), 4296-4307. https://doi.org/10.1002/fsn3.3355
Bui-Klimke, T. R., Guclu, H., Kensler, T. W., Yuan, J. M., & Wu, F. (2014). Aflatoxin regulations and global pistachio trade: insights from social network analysis. PLOS ONE, 9(3), e92149. https://doi.org/10.1371/journal.pone.0092149
Danielewicz, D. (2023). The effect of treating pine regular kraft pulp with peracetic acid before O2-delignification on the consumption of ClO2 in D0ED1 bleaching. BioResources, 18(2), 2746-2755. https://doi.org/10.15376/biores.18.2.2746-2755
EnviroTech. (2021). Ready-to-use sanitizing peracetic acid spray. https://envirotech.com/wp-content/uploads/2016/01/820-PERASPRAY-Tech-Data-1.pdf
European Food Safety Authority, E. F. S. A. (2020). Outcome of a public consulation on the draft risk assessment of aflatoxins in food. EFSA Supporting Publications, 17(3), 1798E. https://doi.org/10.2903/sp.efsa.2020.EN-1798
FAO. (2021). https://www.fao.org/faostat/en/#data/QCL.
Garg, A., Namboodiri, V., Smith, B., Al-Anazi, A., Murugesan, B., & Bowman, T. (2018). Disinfection of wastewater with peracetic acid (PAA) and UV combined treatment: A pilot study. Proceedings of the Water Environment Federation, 2018(6), 76-89. https://doi.org/10.2175/193864718824828344
Gehr, R., Wagner, M., Veerasubramanian, P., & Payment, P. (2003). Disinfection efficiency of peracetic acid, UV and ozone after enhanced primary treatment of municipal wastewater. Water Research, 37(19), 4573-4586. https://doi.org/10.1016/S0043-1354(03)00394-4
Hasani, M., Wu, F., Hu, K., Farber, J., & Warriner, K. (2020). Inactivation of Salmonella and Listeria monocytogenes on dried fruit, pistachio nuts, cornflakes and chocolate crumb using a peracetic acid-ethanol based sanitizer or advanced oxidation process. International Journal of Food Microbiology, 333, 1-8. https://doi.org/10.1016/j.ijfoodmicro.2020.108789
Huang, Y., Bu, L., Zhu, S., Zhou, S., Shi, Z., & Wang, J. (2022). Dual role of bromide in the degradation of phenolic compounds in peracetic acid process: Promotion of degradation and formation of disinfection byproducts. Journal of Environmental Chemical Engineering, 10(6), 108700. https://doi.org/10.1016/j.jece.2022.108700
Jiang, L., Feng, W., Li, F., Xu, J., Ma, Y., & Ma, H. (2015). Effect of one-methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) on preservation of green walnut fruit and kernel traits. Journal of Food Science and Technology, 52, 267-275. https://doi.org/10.1007/s13197-013-0996-9
Joshi, K., Mahendran, R., Alagusundaram, K., Norton, T., & Tiwari, B. K. (2013). Novel disinfectants for fresh produce. Trends in Food Science & Technology, 34(1), 54-61. https://doi.org/10.1016/j.tifs.2013.08.008
Kaviani, M., Darjani, Z., Tomovska, J., Mazandarani, Z., & Shariati, M. A. (2015). Comparing different extraction methods of sesame oil. International Journal of Pharmaceutical Research & Allied Sciences, 4(2), 22-25.
Kitis, M. (2004). Disinfection of wastewater with peracetic acid: a review. Environment International, 30(1), 47-55. https://doi.org/10.1016/s0160-4120(03)00147-8
Lin, Z., Ying, W., Wen, P., Lian, Z., & Zhang, J. (2023). Effect of peracetic acid generation in hydrogen peroxide-acetic acid pretreatment on production of xylooligosaccharides from poplar by organic acid hydrolysis. Bioresource Technology, 376, 128848. https://doi.org/10.1016/j.biortech.2023.128848
Liu, D., Freches, E., Naas, C., Behrens, S., & Meinelt, T. (2023). Antibacterial effects of peracetic acid disinfection assessed by culturability, enzyme activity and flow cytometry. Aquaculture, 565, 739138. https://doi.org/10.1016/j.aquaculture.2022.739138
Méndez-Galarraga, M. P., Salsi, M. S., Piagentini, A. M., & Pirovani, M. E. (2019). Spray washing disinfection with peracetic acid in the processing of fresh-cut strawberries: an alternative for dipping techniques. International Journal of Fruit Science, 19(3), 258-275. https://doi.org/10.1080/15538362.2018.1502722
Moghassem Hamidi, R., Shekarforoush, S. S., Hosseinzadeh, S., & Basiri, S. (2021). Evaluation of the effect of neutral electrolyzed water and peroxyacetic acid alone and in combination on microbiological, chemical, and sensory characteristics of poultry meat during refrigeration storage. Food Science and Technology International, 27(6), 499-507. https://doi.org/10.1177/1082013220968713
Moradi, M., Fani, S., & Masoumi, H. (2014). Population density of Aspergillus species belong to section flavi and nigri on pistachio nut in Kerman province. Journal of Applied Research in Plant Protection, 3(2), 79-91. (In Persian).
Pant, K. L., Cotter, P. D., Wilkinson, M. G., & Sheehan, J. J. (2023). Toward sustainable Cleaning-in-Place (CIP) in dairy processing: Exploring enzyme-based approaches to cleaning in the cheese industry. Comprehensive Reviews in Food Science and Food Safety, 22, 3602-3619. https://doi.org/10.1111/1541-4337.13206
Pao, S., Kalantati, A., & Huang, G. (2006). Utilizing acidic spray for eliminating Salmonella enterica on raw almonds. Journal of Food Science, 71(1), 14-19. https://doi.org/10.1111/j.1365-2621.2006.tb12394.x
Pietrysiak, E., Kummer, J. M., Hanrahan, I., & Ganjyal, G. M. (2019). Efficacy of surfactant combined with peracetic acid in removing Listeria innocua from fresh apples. Journal of Food Protection, 82(11), 1965-1972. https://doi.org/10.4315/0362-028X.JFP-19-064
Ribeiro, M. S. S., Freitas-Silva, O., Castro, I. M., Teixeira, A., Marques-da-Silva, S. H., Moraes, A. C. S., Abreu, L. F., & Sousa, C. L. (2020). Efficacy of sodium hypochlorite and peracetic acid against Aspergillus nomius in Brazil nuts. Food Microbiology, 1-31. https://doi.org/10.1016/j.fm.2020.103449.
Soleiman, T., Mourits, M. C. M., Oude Lonsink, A., & van der Werf, W. (2010). Economic impact assessment in pest risk analysis. Crop Protection, 29, 517-524. https://doi.org/10.1016/j.cropro.2009.12.014
Suurnäkki, S., Pulkkinen, J. T., Lindholm-Lehto, P. C., Tiirola, M., & Aalto, S. L. (2020). The effect of peracetic acid on microbial community, water quality, nitrification and rainbow trout (Oncorhynchus mykiss) performance in recirculating aquaculture systems. Aquaculture, 516, 734534. https://doi.org/10.1016/j.aquaculture.2019.734534
Tavakolipour, H. (2015). Postharvest operations of pistachio nuts. Journal of Food Science and Technology, 52(2), 1124-1130. https://doi.org/10.1007/s13197-013-1096-6
Thomas, P., Bruns, A., Ganzer, A., Jünemann, T., Kordex, L. T., Krone, N., Metz, H. N., Sandmann, I. A., Schorling, D., Schroder, A., Schweer, D. O., & Stein, P. (2016). Peracetic acid and atmospheric plasma as alternatives for packaging disinfection in the dairy industry. Milk Science International-Milchwissenschaft, 69(1), 2-6.
Wang, D., Yamaki, S., Kawai, Y., & Yamazaki, K. (2020). Sanitizing efficacy and antimicrobial mechanism of peracetic acid against histamine-producing bacterium, Morganella psychrotolerans. LWT-Food Science and Technology, 126, 1-7. https://doi.org/10.1016/j.lwt.2020.109263
Wu, F. (2007). A tale of two commodities: how EU mycotoxin regulations have affecet US tree nut industries. World Mycotoxin Journal, 1(1), 95-102. https://doi.org/10.3920/WMJ2008.x011
Zhao, X., Cheng, K., Hao, J., & Liu, D. (2008). Preparation of peracetic acid from hydrogen peroxide, part II: Kinetics for spontaneous decomposition of peracetic acid in the liquid phase. Journal of Molecular Catalysis A: Chemical, 284(1-2): 58-68. https://doi.org/10.1016/j.molcata.2007.03.012
Zoellner, C., Aguayo-Acosta, A., Siddiqui, M. W., & Dávila-Aviña, J. E. (2018). Peracetic acid in disinfection of fruits and vegetables. Postharvest Disinfection of Fruits and Vegetables, 53-66. https://doi.org/10.1016/B978-0-12-812698-1.00002-9 | ||
|
آمار تعداد مشاهده مقاله: 463 تعداد دریافت فایل اصل مقاله: 327 |
||
نماد الکترونیک
سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب