title: Interactions between sanitizers and packaging gas compositions and their effects on the safety and quality of fresh-cut onions (Allium cepa L.).
abstract: Onions are one of the most widely utilized vegetables worldwide, with demand for fresh-cut onions steadily increasing. Due to heightened safety concerns and consumer demand, the implications of sanitizing and packaging on fresh-cut onion safety and quality need to be better understood. The objective of this study was to investigate the effect of produce sanitizers, in-package atmospheres, and their interactions on the growth of Salmonella Typhimurium, mesophilic aerobic bacteria, yeast and mold, and the physico-chemical quality of diced onions to determine the best sanitizer and in-package atmosphere combination for both safety and quality. Diced onions were inoculated or not with S. Typhimurium, sanitized in sodium hypochlorite, peroxyacetic acid, or liquid chlorine dioxide, and then packaged in either polylactic acid bags containing superatmospheric O2, elevated CO2/reduced O2, or air, or in polyethylene terephthalate snap-fit containers. Throughout 14 days of storage at 7 °C, packaged diced onions were assessed for their safety (S. Typhimurium), and quality (mesophilic aerobic bacteria, yeasts and molds, physico-chemical analyses, and descriptive and consumer acceptance sensory panels). While sanitizer affected (P<0.05) fewer parameters (S. Typhimurium, mesophiles, yeasts and molds, headspace CO2, weight loss, and pH), in-package atmosphere had a significant (P<0.05) effect on all parameters evaluated. Two-way interactions between sanitizer and atmosphere that affected S. Typhimurium and pH were identified whereas 3-way interactions (sanitizer, atmosphere and time) were only observed for headspace CO2. Sodium hypochlorite and elevated CO2/reduced O2 was the best sanitizer and in-package atmosphere combination for enhancing the safety and quality of packaged diced onions. In addition, this combination led to diced onions acceptable for purchase after 2 weeks of storage by trained and consumer panels.
authors.affiliation: School of Packaging, Michigan State University, East Lansing, MI, USA.
authors.forename: Natalie
authors.initials: N
authors.lastname: Page
authors.affiliation: School of Packaging, Michigan State University, East Lansing, MI, USA; Department of Animal Production and Food Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain.
authors.forename: Jaime
authors.initials: J
authors.lastname: González-Buesa
authors.affiliation: Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA.
authors.forename: Elliot T
authors.initials: ET
authors.lastname: Ryser
authors.affiliation: Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA.
authors.forename: Janice
authors.initials: J
authors.lastname: Harte
authors.affiliation: School of Packaging, Michigan State University, East Lansing, MI, USA. Electronic address: ealmenar@msu.edu.
authors.forename: Eva
authors.initials: E
authors.lastname: Almenar
mesh_terms: D017606:Chlorine Compounds / Q000494:pharmacology; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004202:Disinfectants / Q000494:pharmacology*; D004203:Disinfection / Q000379:methods*; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D008826:Microbial Sensitivity Tests; D019697:Onions / Q000382:microbiology*; D010087:Oxides / Q000494:pharmacology; D010463:Peracetic Acid / Q000494:pharmacology; D012449:Safety; D012486:Salmonella typhimurium / Q000187:drug effects* / Q000254:growth & development; D012973:Sodium Hypochlorite / Q000494:pharmacology; D014675:Vegetables / Q000382:microbiology; D015003:Yeasts / Q000187:drug effects* / Q000254:growth & development
chemical_list: D017606:Chlorine Compounds; D004202:Disinfectants; D010087:Oxides; C025109:chlorine dioxide; D012973:Sodium Hypochlorite; D010463:Peracetic Acid
keywords: Diced onions; In-package atmospheres; Salmonella Typhimurium; Sanitizers; Spoilage microorganisms