Resumo

AGUAYO, Encarna; GOMEZ, Perla; ARTES-HERNANDEZ, Francisco  e  ARTES, Francisco. Chemical Treatments to Sanitize Fresh-cut Vegetables: Ozone, Electrolyzed Water and Peracetic Acid. Agrociencia Uruguay [online]. 2017, vol.21, n.1, pp.7-14. ISSN 1510-0839.

The elaboration of fresh-cut vegetables needs a disinfection step to reduce the growth of spoilage and pathogenic microorganisms.In general, this requires the addition of sanitizers such as chlorine or hypochlorites. However, due to the fact that chlorinereacts with other organic compounds, leading to the formation of halogenated by-products that are harmful to health, such astrihalomethanes and chloramines, concerns over the toxicity of these derivatives have led to the current interest of usingalternative and environmentally-friendlier products. The concern over these new sanitizers is not only due to their inactivationcapabilities against a wide range of pathogenic and spoilage microorganisms, but at the same time, over their ability to maintainthe sensory quality of the product. Currently, there are a number of sustainable and emerging disinfection techniques that canreplace chlorine, providing other benefits, such as ozone (O3), electrolyzed water (AE), ionizing or non-ionizing radiation,natural antimicrobials, bacteriocins, heat treatments, certain chemical agents as peroxyacetic acid and many others. In thispaper, we review the effectiveness of O3, AE and peroxyacetic acid. All of them have proven their microbicidal efficacy againstpathogenic bacteria in fresh-cut vegetables.

Palavras-chave : oxidant; ozonated water; quality; microbiology.

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