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THE USE OF WATER ASSISTED UV-C SYSTEM IN THE DECONTAMINATION OF FRUITS AND VEGETABLES

Year 2021, Volume: 46 Issue: 5, 1069 - 1080, 05.08.2021

Gülten Gündüz Özge Güleryüz

https://doi.org/10.15237/gida.GD21086

Abstract

In recent years, demand for minimally processed fresh fruits and vegetables has been increasing. Non-thermal methods are applied to maintain freshness of these foods and to ensure microbiological safety. As a non-thermal technology and alternative to chlorine, UV-C light is used to inactivate microorganisms on the surface of foods. However, the effectiveness of this application is limited due to certain factors such as surface properties of food and low penetration depth of UV-C. Studies on the combined use of UV-C with water, called water assisted UV-C (WUV-C), have been carried out to minimize the effect of these factors. Studies have shown that WUV-C treatment is more effective for the decontamination of microorganisms inoculated onto the surface of food compared to the UV-C system. In this study, the investigations on the use of WUV-C system for decontamination of fresh fruits and vegetables were reviewed.

Keywords

Water assisted UV-C minimally processed foods decontamination non-thermal technology ultraviolet C light

References

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  • Adhikari, A., Syamaladevi, R. M., Killinger, K., Sablani, S. S. (2015). Ultraviolet-C light inactivation of Escherichia coli O157: H7 and Listeria monocytogenes on organic fruit surfaces. Int J Food Microbiol, 210: 136-142, doi: 10.1016/j.ijfoodmicro.2015.06.018.
  • Alegre, I., Vi, I., Usall, J., Teixidˇ, N., Figge, M. J., Abadias, M. (2013). Control of foodborne pathogens on fresh-cut fruit by a novel strain of Pseudomonas graminis. Food Microbiol, 34(2): 390-399, doi: 10.1016/j.fm.2013.01.013.
  • Alenyorege, E. A., Ma, H., Ayim, I., Aheto, J. H., Hong, C., Zhou, C. (2019). Reduction of Listeria innocua in fresh-cut Chinese cabbage by a combined washing treatment of sweeping frequency ultrasound and sodium hypochlorite. LWT-Food Sci Technol, 101: 410-418, doi: 10.1016/j.lwt.2018.11.048.
  • Bermúdez-Aguirre, D., Barbosa-Cánovas, G. V. (2013). Disinfection of selected vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and ozone. Food Control, 29(1): 82-90, doi: 10.1016/j.foodcont.2012.05.073.
  • Birmpa, A., Sfika, V., Vantarakis, A. (2013). Ultraviolet light and ultrasound as non-thermal treatments for the inactivation of microorganisms in fresh ready-to-eat foods. Int J Food Microbiol, 167(1): 96-102, doi: 10.1016/j.ijfoodmicro.2013.06.005.
  • Butot, S., Cantergiani, F., Moser, M., Jean, J., Lima, A., Michot, L., Zuber, S. (2018). UV-C inactivation of foodborne bacterial and viral pathogens and surrogates on fresh and frozen berries. Int J Food Microbiol, 275: 8-16, doi: 10.1016/j.ijfoodmicro.2018.03.016.
  • Castro-Ibáñez, I., Gil, M. I., Allende, A. (2017). Ready-to-eat vegetables: Current problems and potential solutions to reduce microbial risk in the production chain. LWT-Food Sci Technol, 85: 284-292, doi: 10.1016/j.lwt.2016.11.073.
  • Chen, A. J., Luo, W., Luo, Y. B., Zhu, B. Z. (2018). Combined treatment of ultraviolet‐C and L. plantarum on Salmonella enteritidis and quality control of fresh‐cut apple. J Food Process Preserv, 42(1): e13349, doi: 10.1111/jfpp.13349.
  • Collazo, C., Charles, F., Aguiló-Aguayo, I., Marín-Sáez, J., Lafarga, T., Abadias, M., Viñas, I. (2019b). Decontamination of Listeria innocua from fresh-cut broccoli using UV-C applied in water or peroxyacetic acid, and dry-pulsed light. Innov Food Sci Emerg Technol, 52: 438-449, doi: 10.1016/j.ifset.2019.02.004.
  • Collazo, C., Lafarga, T., Aguiló-Aguayo, I., Marín-Sáez, J., Abadias, M., Viñas, I. (2018). Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid. Food Control, 93: 92-100, doi: 10.1016/j.foodcont.2018.05.046.
  • Collazo, C., Noguera, V., Aguiló-Aguayo, I., Abadias, M., Colás-Medà, P., Nicolau, I., Viñas, I. (2019a). Assessing water-assisted UV-C light and its combination with peroxyacetic acid and Pseudomonas graminis CPA-7 for the inactivation and inhibition of Listeria monocytogenes and Salmonella enterica in fresh-cut ‘Iceberg’ lettuce and baby spinach leaves. Int J Food Microbiol, 297: 11-20, doi: 10.1016/j.ijfoodmicro.2019.02.024.
  • Condurso, C., Cincotta, F., Tripodi, G., Merlino, M., Giarratana, F., Verzera, A. (2020). A new approach for the shelf-life definition of minimally processed carrots. Postharvest Biol Technol, 163: 111138, doi: 10.1016/j.postharvbio.2020.111138.
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  • Giovenzana, V., Beghi, R., Civelli, R., Guidetti, R. (2015). Optical techniques for rapid quality monitoring along minimally processed fruit and vegetable chain. Trends Food Sci Technol, 46(2): 331-338, doi: 10.1016/j.tifs.2015.10.006.
  • Gogo, E. O., Opiyo, A. M., Hassenberg, K., Ulrichs, C., Huyskens-Keil, S. (2017). Postharvest UV-C treatment for extending shelf life and improving nutritional quality of African indigenous leafy vegetables. Postharvest Biol Technol, 129:107-117, doi:10.1016/j.postharvbio.2017.03.019.
  • Graça, A., Santo, D., Quintas, C., Nunes, C. (2017). Growth of Escherichia coli, Salmonella enterica and Listeria spp., and their inactivation using ultraviolet energy and electrolyzed water, on ‘Rocha’ fresh-cut pears. Food Control, 77: 41-49, doi: 10.1016/j.foodcont.2017.01.017.
  • Guo, S., Huang, R., Chen, H. (2017). Application of water-assisted ultraviolet light in combination of chlorine and hydrogen peroxide to inactivate Salmonella on fresh produce. Int J Food Microbiol, 257: 101-109, doi: 10.1016/j.ijfoodmicro.2017.06.017.
  • Huang, R., Chen, H. (2019). Comparison of Water‐Assisted Decontamination Systems of Pulsed Light and Ultraviolet for Salmonella Inactivation on Blueberry, Tomato, and Lettuce. J Food Sci, 84(5): 1145-1150, doi: 10.1111/1750-3841.14510.
  • Huang, R., Chen, H. (2020). Use of 254 nm ultraviolet light for decontamination of fresh produce and wash water. Food Control, 109: 106926, doi: 10.1016/j.foodcont.2019.106926.
  • Huang, R., de Vries, D., Chen, H. (2018). Strategies to enhance fresh produce decontamination using combined treatments of ultraviolet, washing and disinfectants. Int J Food Microbiol, 283: 37-44,doi: 10.1016/j.ijfoodmicro.2018.06.014.
  • Iglesias, M. B., López, M. L., Echeverría, G., Viñas, I., Zudaire, L., Abadias, M. (2018). Evaluation of biocontrol capacity of Pseudomonas graminis CPA-7 against foodborne pathogens on fresh-cut pear and its effect on fruit volatile compounds. Food Microbiol, 76: 226-236, doi: 10.1016/j.fm.2018.04.007.
  • Jeong, Y. J., Ha, J. W. (2019). Combined treatment of UV-A radiation and acetic acid to control foodborne pathogens on spinach and characterization of their synergistic bactericidal mechanisms. Food Control, 106: 106698, doi: 10.1016/j.foodcont.2019.06.024.
  • Joshi, K., Mahendran, R., Alagusundaram, K., Norton, T., Tiwari, B. K. (2013). Novel disinfectants for fresh produce. Trends Food Sci Technol, 34(1): 54-61, doi:10.1016/j.tifs.2013.08.008.
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  • Kim, H. G., Song, K. B. (2017). Combined treatment with chlorine dioxide gas, fumaric acid, and ultraviolet-C light for inactivating Escherichia coli O157: H7 and Listeria monocytogenes inoculated on plums. Food Control, 71: 371-375, doi: 10.1016/j.ifset.2017.06.015.
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  • Leng, J., Mukhopadhyay, S., Sokorai, K., Ukuku, D. O., Fan, X., Olanya, M., Juneja, V. (2020). Inactivation of Salmonella in cherry tomato stem scars and quality preservation by pulsed light treatment and antimicrobial wash. Food Control, 110: 107005, doi: 10.1016/j.foodcont.2019.107005.
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MEYVE VE SEBZELERİN DEKONTAMİNASYONUNDA SU DESTEKLİ UV-C SİSTEMİNİN KULLANILMASI

Year 2021, Volume: 46 Issue: 5, 1069 - 1080, 05.08.2021

Gülten Gündüz Özge Güleryüz

https://doi.org/10.15237/gida.GD21086

Abstract

Minimal işlem görmüş taze meyve ve sebzelere olan talep son yıllarda artmaktadır. Bu gıdaların taze özelliklerinin korunmasında ve mikrobiyolojik açıdan güvenliğinin sağlanmasında termal olmayan yöntemler uygulanmaktadır. Klora alternatif ve termal olmayan bir teknoloji olan UV-C ışık, gıdaların yüzeyindeki mikroorganizmaların inaktivasyonunda kullanılmaktadır. Ancak, gıdanın yüzey özellikleri ve UV-C ışığın penetrasyon derinliğinin düşük olması gibi faktörler nedeniyle bu uygulamanın etkinliği sınırlıdır. Bu faktörlerin etkisinin en aza indirilmesi için, su destekli UV-C (WUV-C) olarak adlandırılan UV-C ışığın su ile kombine edilerek kullanımı konusunda çalışmalar yürütülmektedir. Yapılan çalışmalarda, WUV-C işleminin, UV-C sistemine kıyasla gıda yüzeyine inoküle edilen mikroorganizmaların dekontaminasyonunda daha etkili olduğu tespit edilmiştir. Bu çalışmada, su destekli UV-C sisteminin taze meyve ve sebzelerin dekontaminasyonunda kullanımı konusunda yapılan araştırmalar incelenmiştir.

Keywords

Su destekli UV-C minimal işlem görmüş gıdalar dekontaminasyon ısısal olmayan teknoloji ultraviyole C ışık

References

  • Abadias, M., Colás-Medà, P., Viñas, I., Bobo, G., Aguiló-Aguayo, I. (2021). Application of an innovative water-assisted ultraviolet C light technology for the inactivation of microorganisms in tomato processing industries. Food Microbiol, 94: 103631, doi: 10.1016/j.fm.2020.103631.
  • Adhikari, A., Syamaladevi, R. M., Killinger, K., Sablani, S. S. (2015). Ultraviolet-C light inactivation of Escherichia coli O157: H7 and Listeria monocytogenes on organic fruit surfaces. Int J Food Microbiol, 210: 136-142, doi: 10.1016/j.ijfoodmicro.2015.06.018.
  • Alegre, I., Vi, I., Usall, J., Teixidˇ, N., Figge, M. J., Abadias, M. (2013). Control of foodborne pathogens on fresh-cut fruit by a novel strain of Pseudomonas graminis. Food Microbiol, 34(2): 390-399, doi: 10.1016/j.fm.2013.01.013.
  • Alenyorege, E. A., Ma, H., Ayim, I., Aheto, J. H., Hong, C., Zhou, C. (2019). Reduction of Listeria innocua in fresh-cut Chinese cabbage by a combined washing treatment of sweeping frequency ultrasound and sodium hypochlorite. LWT-Food Sci Technol, 101: 410-418, doi: 10.1016/j.lwt.2018.11.048.
  • Bermúdez-Aguirre, D., Barbosa-Cánovas, G. V. (2013). Disinfection of selected vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and ozone. Food Control, 29(1): 82-90, doi: 10.1016/j.foodcont.2012.05.073.
  • Birmpa, A., Sfika, V., Vantarakis, A. (2013). Ultraviolet light and ultrasound as non-thermal treatments for the inactivation of microorganisms in fresh ready-to-eat foods. Int J Food Microbiol, 167(1): 96-102, doi: 10.1016/j.ijfoodmicro.2013.06.005.
  • Butot, S., Cantergiani, F., Moser, M., Jean, J., Lima, A., Michot, L., Zuber, S. (2018). UV-C inactivation of foodborne bacterial and viral pathogens and surrogates on fresh and frozen berries. Int J Food Microbiol, 275: 8-16, doi: 10.1016/j.ijfoodmicro.2018.03.016.
  • Castro-Ibáñez, I., Gil, M. I., Allende, A. (2017). Ready-to-eat vegetables: Current problems and potential solutions to reduce microbial risk in the production chain. LWT-Food Sci Technol, 85: 284-292, doi: 10.1016/j.lwt.2016.11.073.
  • Chen, A. J., Luo, W., Luo, Y. B., Zhu, B. Z. (2018). Combined treatment of ultraviolet‐C and L. plantarum on Salmonella enteritidis and quality control of fresh‐cut apple. J Food Process Preserv, 42(1): e13349, doi: 10.1111/jfpp.13349.
  • Collazo, C., Charles, F., Aguiló-Aguayo, I., Marín-Sáez, J., Lafarga, T., Abadias, M., Viñas, I. (2019b). Decontamination of Listeria innocua from fresh-cut broccoli using UV-C applied in water or peroxyacetic acid, and dry-pulsed light. Innov Food Sci Emerg Technol, 52: 438-449, doi: 10.1016/j.ifset.2019.02.004.
  • Collazo, C., Lafarga, T., Aguiló-Aguayo, I., Marín-Sáez, J., Abadias, M., Viñas, I. (2018). Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid. Food Control, 93: 92-100, doi: 10.1016/j.foodcont.2018.05.046.
  • Collazo, C., Noguera, V., Aguiló-Aguayo, I., Abadias, M., Colás-Medà, P., Nicolau, I., Viñas, I. (2019a). Assessing water-assisted UV-C light and its combination with peroxyacetic acid and Pseudomonas graminis CPA-7 for the inactivation and inhibition of Listeria monocytogenes and Salmonella enterica in fresh-cut ‘Iceberg’ lettuce and baby spinach leaves. Int J Food Microbiol, 297: 11-20, doi: 10.1016/j.ijfoodmicro.2019.02.024.
  • Condurso, C., Cincotta, F., Tripodi, G., Merlino, M., Giarratana, F., Verzera, A. (2020). A new approach for the shelf-life definition of minimally processed carrots. Postharvest Biol Technol, 163: 111138, doi: 10.1016/j.postharvbio.2020.111138.
  • FDA, (2000). Ultraviolet radiation for the prosessing and treatment of food. https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=179.39 (Erişim tarihi: 13 Ocak 2021).
  • Giovenzana, V., Beghi, R., Civelli, R., Guidetti, R. (2015). Optical techniques for rapid quality monitoring along minimally processed fruit and vegetable chain. Trends Food Sci Technol, 46(2): 331-338, doi: 10.1016/j.tifs.2015.10.006.
  • Gogo, E. O., Opiyo, A. M., Hassenberg, K., Ulrichs, C., Huyskens-Keil, S. (2017). Postharvest UV-C treatment for extending shelf life and improving nutritional quality of African indigenous leafy vegetables. Postharvest Biol Technol, 129:107-117, doi:10.1016/j.postharvbio.2017.03.019.
  • Graça, A., Santo, D., Quintas, C., Nunes, C. (2017). Growth of Escherichia coli, Salmonella enterica and Listeria spp., and their inactivation using ultraviolet energy and electrolyzed water, on ‘Rocha’ fresh-cut pears. Food Control, 77: 41-49, doi: 10.1016/j.foodcont.2017.01.017.
  • Guo, S., Huang, R., Chen, H. (2017). Application of water-assisted ultraviolet light in combination of chlorine and hydrogen peroxide to inactivate Salmonella on fresh produce. Int J Food Microbiol, 257: 101-109, doi: 10.1016/j.ijfoodmicro.2017.06.017.
  • Huang, R., Chen, H. (2019). Comparison of Water‐Assisted Decontamination Systems of Pulsed Light and Ultraviolet for Salmonella Inactivation on Blueberry, Tomato, and Lettuce. J Food Sci, 84(5): 1145-1150, doi: 10.1111/1750-3841.14510.
  • Huang, R., Chen, H. (2020). Use of 254 nm ultraviolet light for decontamination of fresh produce and wash water. Food Control, 109: 106926, doi: 10.1016/j.foodcont.2019.106926.
  • Huang, R., de Vries, D., Chen, H. (2018). Strategies to enhance fresh produce decontamination using combined treatments of ultraviolet, washing and disinfectants. Int J Food Microbiol, 283: 37-44,doi: 10.1016/j.ijfoodmicro.2018.06.014.
  • Iglesias, M. B., López, M. L., Echeverría, G., Viñas, I., Zudaire, L., Abadias, M. (2018). Evaluation of biocontrol capacity of Pseudomonas graminis CPA-7 against foodborne pathogens on fresh-cut pear and its effect on fruit volatile compounds. Food Microbiol, 76: 226-236, doi: 10.1016/j.fm.2018.04.007.
  • Jeong, Y. J., Ha, J. W. (2019). Combined treatment of UV-A radiation and acetic acid to control foodborne pathogens on spinach and characterization of their synergistic bactericidal mechanisms. Food Control, 106: 106698, doi: 10.1016/j.foodcont.2019.06.024.
  • Joshi, K., Mahendran, R., Alagusundaram, K., Norton, T., Tiwari, B. K. (2013). Novel disinfectants for fresh produce. Trends Food Sci Technol, 34(1): 54-61, doi:10.1016/j.tifs.2013.08.008.
  • Khan, I., Tango, C. N., Miskeen, S., Lee, B. H., Oh, D. H. (2017). Hurdle technology: A novel approach for enhanced food quality and safety–A review. Food Control, 73: 1426-1444, doi: 10.1016/j.foodcont.2016.11.010.
  • Kim, H. G., Song, K. B. (2017). Combined treatment with chlorine dioxide gas, fumaric acid, and ultraviolet-C light for inactivating Escherichia coli O157: H7 and Listeria monocytogenes inoculated on plums. Food Control, 71: 371-375, doi: 10.1016/j.ifset.2017.06.015.
  • Kuan, C. H., Lim, L. W. K., Ting, T. W., Rukayadi, Y., Ahmad, S. H., Radzi, C. W. J. W. M., Kuan, C. S. (2017). Simulation of decontamination and transmission of Escherichia coli O157: H7, Salmonella Enteritidis, and Listeria monocytogenes during handling of raw vegetables in domestic kitchens. Food Control, 80: 395-400, doi: 10.1016/j.foodcont.2017.05.029.
  • Leng, J., Mukhopadhyay, S., Sokorai, K., Ukuku, D. O., Fan, X., Olanya, M., Juneja, V. (2020). Inactivation of Salmonella in cherry tomato stem scars and quality preservation by pulsed light treatment and antimicrobial wash. Food Control, 110: 107005, doi: 10.1016/j.foodcont.2019.107005.
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Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Gülten Gündüz 0000-0002-5878-7411

Özge Güleryüz 0000-0002-7989-6342

Publication Date August 5, 2021
Published in Issue Year 2021 Volume: 46 Issue: 5

Cite

APA Gündüz, G., & Güleryüz, Ö. (2021). MEYVE VE SEBZELERİN DEKONTAMİNASYONUNDA SU DESTEKLİ UV-C SİSTEMİNİN KULLANILMASI. Gıda, 46(5), 1069-1080. https://doi.org/10.15237/gida.GD21086
AMA Gündüz G, Güleryüz Ö. MEYVE VE SEBZELERİN DEKONTAMİNASYONUNDA SU DESTEKLİ UV-C SİSTEMİNİN KULLANILMASI. The Journal of Food. August 2021;46(5):1069-1080. doi:10.15237/gida.GD21086
Chicago Gündüz, Gülten, and Özge Güleryüz. “MEYVE VE SEBZELERİN DEKONTAMİNASYONUNDA SU DESTEKLİ UV-C SİSTEMİNİN KULLANILMASI”. Gıda 46, no. 5 (August 2021): 1069-80. https://doi.org/10.15237/gida.GD21086.
EndNote Gündüz G, Güleryüz Ö (August 1, 2021) MEYVE VE SEBZELERİN DEKONTAMİNASYONUNDA SU DESTEKLİ UV-C SİSTEMİNİN KULLANILMASI. Gıda 46 5 1069–1080.
IEEE G. Gündüz and Ö. Güleryüz, “MEYVE VE SEBZELERİN DEKONTAMİNASYONUNDA SU DESTEKLİ UV-C SİSTEMİNİN KULLANILMASI”, The Journal of Food, vol. 46, no. 5, pp. 1069–1080, 2021, doi: 10.15237/gida.GD21086.
ISNAD Gündüz, Gülten - Güleryüz, Özge. “MEYVE VE SEBZELERİN DEKONTAMİNASYONUNDA SU DESTEKLİ UV-C SİSTEMİNİN KULLANILMASI”. Gıda 46/5 (August 2021), 1069-1080. https://doi.org/10.15237/gida.GD21086.
JAMA Gündüz G, Güleryüz Ö. MEYVE VE SEBZELERİN DEKONTAMİNASYONUNDA SU DESTEKLİ UV-C SİSTEMİNİN KULLANILMASI. The Journal of Food. 2021;46:1069–1080.
MLA Gündüz, Gülten and Özge Güleryüz. “MEYVE VE SEBZELERİN DEKONTAMİNASYONUNDA SU DESTEKLİ UV-C SİSTEMİNİN KULLANILMASI”. Gıda, vol. 46, no. 5, 2021, pp. 1069-80, doi:10.15237/gida.GD21086.
Vancouver Gündüz G, Güleryüz Ö. MEYVE VE SEBZELERİN DEKONTAMİNASYONUNDA SU DESTEKLİ UV-C SİSTEMİNİN KULLANILMASI. The Journal of Food. 2021;46(5):1069-80.
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