Safety of Ready‐to‐Eat Watercress Using Environmentally Friendly Sanitization Methods

This study focused on the assessment of immersion in three chemical‐sanitizer solutions (sodium hypochlorite, hydrogen peroxide and citric acid) or the exposure to ultraviolet C (UV‐C) light in combination with modified atmosphere packaging and refrigerated storage (5C and 95% relative humidity). The evaluated disinfection methods resulted as or more effective at reducing microbial growth than chlorine washing. The UV‐C treatments improved the functional quality of watercress by increasing the total antioxidant capability and total polyphenol content. The implementation of low cost sanitization methods such as the tested alternative sanitizers or UV‐C light may be useful for maintaining the overall quality and extending the shelf life of ready‐to‐eat watercress and other vegetables.
Source: Journal of Food Quality - Category: Food Science Authors: Tags: Original Article Source Type: research