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Integrated electron beam irradiation treatment with hydrogen peroxide aqueous solution to inactivate Salmonella on grape tomatoes

Integrated electron beam irradiation treatment with hydrogen peroxide aqueous solution to... INTRODUCTIONTomatoes are widely consumed because they are rich in health‐promoting components such as vitamins A, C, E, folate flavonoids, potassium, β‐carotene, and lycopene (Perveen et al., 2015). Due to its high antioxidant capacity, the risk of several types of cancer and cardiovascular disease could be reduced by regularly consuming tomatoes (Rowles et al., 2018). However, the consumption of raw tomatoes has been frequently associated with foodborne disease outbreaks (Gurtler et al., 2018).A total of 15 multistate outbreaks linked to raw tomatoes, resulting in 1959 illnesses, 384 hospitalizations, and 3 deaths, were recorded from 1990 to 2010 in the United States and all outbreaks were caused by Salmonella enterica serovars (Bennett et al., 2014). In 2011, tomatoes contaminated with Salmonella Newport biofilms caused 10 cases of illnesses and 3 hospitalizations in New York (CDC, 2017). In 2013, S. Enteritidis linked to tomatoes caused 27 cases of illnesses and 2 hospitalizations in California (CDC, 2017). In addition, the U.S. Food and Drug Administration issued 14 recalls for Salmonella‐contaminated raw tomatoes during 2011 and 2012 (Wang & Ryser, 2014). These outbreaks have increased concerns over postharvest decontamination practices because tomatoes can be contaminated with pathogens throughout production via the application of organic fertilizers, composts, irrigation water, flume or dump http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Process Engineering Wiley

Integrated electron beam irradiation treatment with hydrogen peroxide aqueous solution to inactivate Salmonella on grape tomatoes

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References (73)

Publisher
Wiley
Copyright
© 2022 Wiley Periodicals LLC.
ISSN
0145-8876
eISSN
1745-4530
DOI
10.1111/jfpe.14063
Publisher site
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Abstract

INTRODUCTIONTomatoes are widely consumed because they are rich in health‐promoting components such as vitamins A, C, E, folate flavonoids, potassium, β‐carotene, and lycopene (Perveen et al., 2015). Due to its high antioxidant capacity, the risk of several types of cancer and cardiovascular disease could be reduced by regularly consuming tomatoes (Rowles et al., 2018). However, the consumption of raw tomatoes has been frequently associated with foodborne disease outbreaks (Gurtler et al., 2018).A total of 15 multistate outbreaks linked to raw tomatoes, resulting in 1959 illnesses, 384 hospitalizations, and 3 deaths, were recorded from 1990 to 2010 in the United States and all outbreaks were caused by Salmonella enterica serovars (Bennett et al., 2014). In 2011, tomatoes contaminated with Salmonella Newport biofilms caused 10 cases of illnesses and 3 hospitalizations in New York (CDC, 2017). In 2013, S. Enteritidis linked to tomatoes caused 27 cases of illnesses and 2 hospitalizations in California (CDC, 2017). In addition, the U.S. Food and Drug Administration issued 14 recalls for Salmonella‐contaminated raw tomatoes during 2011 and 2012 (Wang & Ryser, 2014). These outbreaks have increased concerns over postharvest decontamination practices because tomatoes can be contaminated with pathogens throughout production via the application of organic fertilizers, composts, irrigation water, flume or dump

Journal

Journal of Food Process Engineering – Wiley

Published: Aug 1, 2022

Keywords: decontamination; dose; inactivation kinetics; non‐thermal technology; produce safety; washing

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