title: Ultrasound improves chemical reduction of natural contaminant microbiota and Salmonella enterica subsp. enterica on strawberries.
abstract: New sanitization methods have been evaluated to improve food safety and food quality and to replace chlorine compounds. However, these new methods can lead to physicochemical and sensory changes in fruits and vegetables. The present study evaluated the effects of acetic acid, peracetic acid, and sodium dodecylbenzenesulfonate isolated or combined with 5min of ultrasound treatment (40kHz, 500W) on strawberry quality over 9days of storage at 8°C. The strawberry natural contaminant microbiota (molds and yeasts, mesophilic aerobic and lactic acid bacteria), physicochemical quality (pH, total titratable acidity, total soluble solids, vitamin C, and color), sensory quality (triangle test) and inactivation of Salmonella enterica subsp. enterica intentionally inoculated onto strawberries were analyzed. Ultrasound increased the effect of all chemical compounds in the reduction of aerobic mesophilic, molds and yeasts. The best treatment for those groups of microorganisms was ultrasound combined with peracetic acid (US+PA) that reduced 1.8 and 2.0logcfu/g during 9days of storage. Bactericidal effect of peracetic acid was also improved by ultrasound inactivation of S. enterica, reaching a decimal reduction of 2.1logcfu/g. Moreover, synergistic effects were observed in contaminant natural microbiota inactivation for all tested compounds during storage, without any major physicochemical or sensory alteration to the strawberries. Therefore, ultrasound treatment can improve the effect of sanitizers that are substitutes of chlorine compounds without altering the quality of strawberries during storage. Acetic acid (PubChem CID: 176); Peracetic acid (PubChem CID: 6585); Sodium dodecylbenzenesulfonate (PubChem CID: 18372154).
authors.affiliation: Department of Food Engineering, Federal University of Espírito Santo, Alto Universitário; s/n, 29500-000 Alegre, Brazil.
authors.forename: Denes Kaic Alves
authors.initials: DKA
authors.lastname: do Rosário
authors.affiliation: Department of Food Engineering, Federal University of Espírito Santo, Alto Universitário; s/n, 29500-000 Alegre, Brazil.
authors.forename: Yhan
authors.initials: Y
authors.lastname: da Silva Mutz
authors.affiliation: Department of Pharmacy and Nutrition, Federal University of Espírito Santo, Alto Universitário; s/n, 29500-000 Alegre, Brazil.
authors.forename: Jaqueline Moreira Curtis
authors.initials: JMC
authors.lastname: Peixoto
authors.affiliation: Department of Food Engineering, Federal University of Espírito Santo, Alto Universitário; s/n, 29500-000 Alegre, Brazil.
authors.forename: Syllas Borburema Silva
authors.initials: SBS
authors.lastname: Oliveira
authors.affiliation: Department of Food Engineering, Federal University of Espírito Santo, Alto Universitário; s/n, 29500-000 Alegre, Brazil.
authors.forename: Raquel Vieira
authors.initials: RV
authors.lastname: de Carvalho
authors.affiliation: Department of Food Engineering, Federal University of Espírito Santo, Alto Universitário; s/n, 29500-000 Alegre, Brazil.
authors.forename: Joel Camilo Souza
authors.initials: JCS
authors.lastname: Carneiro
authors.affiliation: Department of Integrated Education in Health, Federal University of Espírito Santo, Avenida Marechal Campos, 1468, 29040-090 Vitória, Brazil.
authors.forename: Jackline Freitas Brilhante
authors.initials: JFB
authors.lastname: de São José
authors.affiliation: Department of Food Engineering, Federal University of Espírito Santo, Alto Universitário; s/n, 29500-000 Alegre, Brazil. Electronic address: paticbernardes@gmail.com.
authors.forename: Patrícia Campos
authors.initials: PC
authors.lastname: Bernardes
mesh_terms: D000900:Anti-Bacterial Agents / Q000737:chemistry*; D001205:Ascorbic Acid / Q000737:chemistry; D002713:Chlorine / Q000737:chemistry; D017606:Chlorine Compounds / Q000494:pharmacology; D015169:Colony Count, Microbial; D003116:Color; D004202:Disinfectants / Q000494:pharmacology*; D005506:Food Contamination / Q000517:prevention & control*; D005516:Food Microbiology; D031985:Fragaria / Q000382:microbiology*; D005638:Fruit / Q000382:microbiology; D005658:Fungi / Q000187:drug effects; D006863:Hydrogen-Ion Concentration; D064307:Microbiota / Q000187:drug effects; D010463:Peracetic Acid / Q000494:pharmacology; D019779:Salmonella enterica / Q000187:drug effects*; D014465:Ultrasonics; D014675:Vegetables / Q000382:microbiology; D015003:Yeasts / Q000187:drug effects
chemical_list: D000900:Anti-Bacterial Agents; D017606:Chlorine Compounds; D004202:Disinfectants; D002713:Chlorine; D010463:Peracetic Acid; D001205:Ascorbic Acid
keywords: Acetic acid; Peracetic acid; Salmonella enterica; Sensory quality; Synergistic effect; Ultrasound