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Title: | Ultrasound and cold atmospheric plasma disinfection technologies for the production of safe and high quality fresh produce |
Authors: | Millan-Sango, David |
Keywords: | Food industry and trade Low temperature plasmas Food -- Preservation Food -- Microbiology |
Issue Date: | 2016 |
Abstract: | Non-thermal technologies have drawn the attention of both researchers and the food industry in recent years. Notable interest has been shown by the fresh produce industry in particular. The fresh fruit and vegetable industry is constantly looking for new processes in order to produce fresh produce which is safe with respect to the microbial levels and the retention their quality properties. In addition, consumers’ concerns about the use of chemical products such as chlorine and its derivatives in the disinfection of fresh produce have highlighted the need for the development of new methods for fresh produce production. Therefore, non-thermal technologies, which have been reported to be effective in inactivating the microorganisms and are able to retain the organoleptic properties of the fresh produce can be applied by the fresh produce industry. Furthermore, these technologies have been also classified as environmentally friendly due to the fact that less energy and water consumption is required. Their application across different steps in the food chain (e.g., during processing and post-processing) can contribute to control better the production of safe fresh produce while resulting in less adverse environmental impacts. Ultrasound is a non-thermal technology able to inactivate microorganisms based on physical mechanisms. Moreover, the efficacy of this technology can be enhanced by its combination with another antimicrobial process. In this thesis it was found that the combination of ultrasound (26 kHz, 90 μm, 200 W) and essential oils significantly increased the rates of reduction of Escherichia coli and Salmonella enterica inoculated on Romain lettuce leaves, especially when a critical concentration of 0.018% (v/v) of essential oil of thyme and essential oil of oregano was used. Additionally, the impact of ultrasound treatment on the lettuce leaves was assessed by SEM and histological cross sections, has shown no damage on the biological structure of the leaves. The efficacy of ultrasound was also evaluated in other fresh produce. |
Description: | PH.D.FOOD STUDIES&ENV.HEALTH |
URI: | https://www.um.edu.mt/library/oar//handle/123456789/13373 |
Appears in Collections: | Dissertations - FacHSc - 2016 Dissertations - FacHScFSEH - 2016 |
Files in This Item:
File | Description | Size | Format | |
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16PHDHS001.pdf Restricted Access | 3.6 MB | Adobe PDF | View/Open Request a copy |
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