Effect of sanitization on minimally processed cabbage (Brassica oleracea L.)

Detalhes bibliográficos
Autor(a) principal: Vilarin, Stéfane do Prado
Data de Publicação: 2020
Outros Autores: Teixeira, Taynara Martins Rocha, Lima, Clara Mariana Gonçalves, Pagnossa, Jorge Pamplona, Figueiredo, Roseane Mendonça de, Medeiros, Ueslei Bruno Cardoso, Santana, Renata Ferreira
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/3467
Resumo: The aim of this study was to evaluate the effect of sanitization on minimally processed cabbage (Brassica oleracea L.). This is a quantitative, descriptive and laboratorial study where the samples were submitted to three different processes: washing only in running water; washing in running water followed by the use of sodium hypochlorite-based sanitizer and, finally, washing in running water followed by sanitization using chlorinated compounds based on sodium dichloroisocyanurate. Subsequently, microbiological analyses of total coliforms Escherichia coli and Salmonella ssp. were performed. The results showed that the sodium hypochlorite-based solution did not present a reduction in microbial population, while those based on sodium dichloroisocyanurate allowed the reduction to safe levels for human consumption. A greater control in sodium hypochlorite-based products is suggested, since possibly this result was due to the low concentration of free active chlorine.
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spelling Effect of sanitization on minimally processed cabbage (Brassica oleracea L.)Efecto de la desinfección sobre la col minimamente processada (Brassica oleracea L.)Efeito da sanitização em couve (Brassica oleracea L.) minimamente processadaHortaliçasQualidade microbiológicaCompostos clorados.VegetablesMicrobiological qualityChlorinated compounds.VerdurasCalidad microbiológicaCompuestos clorados.The aim of this study was to evaluate the effect of sanitization on minimally processed cabbage (Brassica oleracea L.). This is a quantitative, descriptive and laboratorial study where the samples were submitted to three different processes: washing only in running water; washing in running water followed by the use of sodium hypochlorite-based sanitizer and, finally, washing in running water followed by sanitization using chlorinated compounds based on sodium dichloroisocyanurate. Subsequently, microbiological analyses of total coliforms Escherichia coli and Salmonella ssp. were performed. The results showed that the sodium hypochlorite-based solution did not present a reduction in microbial population, while those based on sodium dichloroisocyanurate allowed the reduction to safe levels for human consumption. A greater control in sodium hypochlorite-based products is suggested, since possibly this result was due to the low concentration of free active chlorine.El objetivo de este estudio fue evaluar el efecto de la desinfección en el repollo procesado mínimamente (Brassica oleracea L.). Este es un estudio del tipo: cuantitativo, descriptivo y de laboratorio. Las muestras se sometieron a tres procesos diferentes, que son: lavar solo con agua corriente; lavado en agua corriente seguido del uso de desinfectante a base de hipoclorito de sodio y, finalmente, lavado en agua corriente seguido de desinfección con compuestos clorados a base de dicloroisocianurato de sodio. Posteriormente, los análisis microbiológicos de coliformes totales y Escherichia coli y Salmonella ssp. Los resultados mostraron que la solución basada en hipoclorito de sodio no mostró reducción en la carga microbiana, mientras que aquellos basados en dicloroisocianurato de sodio permitieron la reducción a niveles seguros para el consumo humano. Se sugiere un mayor control en productos basados en hipoclorito de sodio ya que este resultado posiblemente se debió a la baja concentración de cloro activo libre.O objetivo desse estudo foi avaliar o efeito da sanitização em couve (Brassica oleracea L.) minimamente processada. Trata-se de um estudo do tipo: quantitativo, descritivo e laboratorial. As amostras foram submetidas a três processos diferentes, sendo: lavagem somente em água corrente; lavagem em água corrente seguida do uso de sanitizante à base de hipoclorito de sódio e, por fim, lavagem em água corrente seguida de sanitização utilizando compostos clorados à base de dicloroisocianurato de sódio. Posteriormente, foram realizadas as análises microbiológicas de coliformes totais e Escherichia coli e Salmonella ssp. Os resultados evidenciaram que a solução à base de hipoclorito de sódio não apresentou redução na carga microbiana, enquanto aqueles à base de dicloroisocianurato de sódio permitiram a redução a níveis seguros para consumo humano. Sugere-se um controle maior nos produtos à base de hipoclorito de sódio uma vez que possivelmente esse resultado foi devido à baixa concentração de cloro ativo livre.Research, Society and Development2020-04-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/346710.33448/rsd-v9i6.3467Research, Society and Development; Vol. 9 No. 6; e59963467Research, Society and Development; Vol. 9 Núm. 6; e59963467Research, Society and Development; v. 9 n. 6; e599634672525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/3467/3735Copyright (c) 2020 Clara Mariana Gonçalves Lima Limainfo:eu-repo/semantics/openAccessVilarin, Stéfane do PradoTeixeira, Taynara Martins RochaLima, Clara Mariana GonçalvesPagnossa, Jorge PamplonaFigueiredo, Roseane Mendonça deMedeiros, Ueslei Bruno CardosoSantana, Renata Ferreira2020-08-20T18:05:46Zoai:ojs.pkp.sfu.ca:article/3467Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:40.193741Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Effect of sanitization on minimally processed cabbage (Brassica oleracea L.)
Efecto de la desinfección sobre la col minimamente processada (Brassica oleracea L.)
Efeito da sanitização em couve (Brassica oleracea L.) minimamente processada
title Effect of sanitization on minimally processed cabbage (Brassica oleracea L.)
spellingShingle Effect of sanitization on minimally processed cabbage (Brassica oleracea L.)
Vilarin, Stéfane do Prado
Hortaliças
Qualidade microbiológica
Compostos clorados.
Vegetables
Microbiological quality
Chlorinated compounds.
Verduras
Calidad microbiológica
Compuestos clorados.
title_short Effect of sanitization on minimally processed cabbage (Brassica oleracea L.)
title_full Effect of sanitization on minimally processed cabbage (Brassica oleracea L.)
title_fullStr Effect of sanitization on minimally processed cabbage (Brassica oleracea L.)
title_full_unstemmed Effect of sanitization on minimally processed cabbage (Brassica oleracea L.)
title_sort Effect of sanitization on minimally processed cabbage (Brassica oleracea L.)
author Vilarin, Stéfane do Prado
author_facet Vilarin, Stéfane do Prado
Teixeira, Taynara Martins Rocha
Lima, Clara Mariana Gonçalves
Pagnossa, Jorge Pamplona
Figueiredo, Roseane Mendonça de
Medeiros, Ueslei Bruno Cardoso
Santana, Renata Ferreira
author_role author
author2 Teixeira, Taynara Martins Rocha
Lima, Clara Mariana Gonçalves
Pagnossa, Jorge Pamplona
Figueiredo, Roseane Mendonça de
Medeiros, Ueslei Bruno Cardoso
Santana, Renata Ferreira
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Vilarin, Stéfane do Prado
Teixeira, Taynara Martins Rocha
Lima, Clara Mariana Gonçalves
Pagnossa, Jorge Pamplona
Figueiredo, Roseane Mendonça de
Medeiros, Ueslei Bruno Cardoso
Santana, Renata Ferreira
dc.subject.por.fl_str_mv Hortaliças
Qualidade microbiológica
Compostos clorados.
Vegetables
Microbiological quality
Chlorinated compounds.
Verduras
Calidad microbiológica
Compuestos clorados.
topic Hortaliças
Qualidade microbiológica
Compostos clorados.
Vegetables
Microbiological quality
Chlorinated compounds.
Verduras
Calidad microbiológica
Compuestos clorados.
description The aim of this study was to evaluate the effect of sanitization on minimally processed cabbage (Brassica oleracea L.). This is a quantitative, descriptive and laboratorial study where the samples were submitted to three different processes: washing only in running water; washing in running water followed by the use of sodium hypochlorite-based sanitizer and, finally, washing in running water followed by sanitization using chlorinated compounds based on sodium dichloroisocyanurate. Subsequently, microbiological analyses of total coliforms Escherichia coli and Salmonella ssp. were performed. The results showed that the sodium hypochlorite-based solution did not present a reduction in microbial population, while those based on sodium dichloroisocyanurate allowed the reduction to safe levels for human consumption. A greater control in sodium hypochlorite-based products is suggested, since possibly this result was due to the low concentration of free active chlorine.
publishDate 2020
dc.date.none.fl_str_mv 2020-04-12
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/3467
10.33448/rsd-v9i6.3467
url https://rsdjournal.org/index.php/rsd/article/view/3467
identifier_str_mv 10.33448/rsd-v9i6.3467
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/3467/3735
dc.rights.driver.fl_str_mv Copyright (c) 2020 Clara Mariana Gonçalves Lima Lima
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2020 Clara Mariana Gonçalves Lima Lima
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 6; e59963467
Research, Society and Development; Vol. 9 Núm. 6; e59963467
Research, Society and Development; v. 9 n. 6; e59963467
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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