Title: Effect of organic acid treatments on microbial safety and overall acceptability of fresh-cut cantaloupe cubes
Authors: Ukuku DO, Mukhopadhyay S, Olanya OM
Journal: J Food Agric Environ
Accepted date: 2013 Jul 20
Interpretive summary: Presence of human bacterial pathogens and spoilage bacteria on fresh-cut cantaloupes is a food safety hazard. There is much interest in developing effective minimal processing methodologies for fruits and vegetables that would enhance the microbial safety and not change overall acceptability. In this study, several organic acids (EDTA, nisin, sorbic acid and sodium lactate) generally regarded as safe (GRAS) were individually tested or used in combination to evaluate their ability to kill Salmonella and reduce the populations of spoilage bacteria on fresh-cut cantaloupes cubes. Bacterial populations including Salmonella spp. in fresh-cut pieces dipped in organic acid solutions listed above declined depending on the type of acid used. A solution containing all the listed organic acids killed the most bacteria in fresh-cut pieces; however, only fresh-cut cantaloupes pieces treated with sodium lactate scored a “very good” in overall acceptability ratings.
Publication date: 2013 Oct
Related projects: Developing Processing Intervention Technologies