Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review

With a growing demand for safe, nutritious, and fresh-like produce, a number of disinfection technologies have been developed. This review comprehensively examines the working principles and applications of several emerging disinfection technologies. The chemical treatments, including chlorine dioxi...

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Published inCritical reviews in food science and nutrition Vol. 60; no. 15; pp. 2481 - 2508
Main Authors Deng, Li-Zhen, Mujumdar, Arun S., Pan, Zhongli, Vidyarthi, Sriram K., Xu, Jinwen, Zielinska, Magdalena, Xiao, Hong-Wei
Format Journal Article
LanguageEnglish
Published United States Taylor & Francis 21.08.2020
Taylor & Francis Ltd
Subjects
Carbon dioxide
Chemical treatment
Chlorine
Chlorine dioxide
cold
Cold plasmas
Commercialization
cost effectiveness
death
Disinfection
E. coli
Essential oils
Food safety
Fruits
high pressure treatment
Hydrostatic pressure
Ionizing radiation
Lethality
Luminous intensity
Microorganisms
nutrition
Organic acids
ozone
product quality
Product safety
Safety
Salmonella
Synergistic effect
ultrasonics
Ultrasound
Ultraviolet radiation
vegetables
disinfection
vegetables
safety
Fruits
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Abstract With a growing demand for safe, nutritious, and fresh-like produce, a number of disinfection technologies have been developed. This review comprehensively examines the working principles and applications of several emerging disinfection technologies. The chemical treatments, including chlorine dioxide, ozone, electrolyzed water, essential oils, high-pressure carbon dioxide, and organic acids, have been improved as alternatives to traditional disinfection methods to meet current safety standards. Non-thermal physical treatments, such as UV-light, pulsed light, ionizing radiation, high hydrostatic pressure, cold plasma, and high-intensity ultrasound, have shown significant advantages in improving microbial safety and maintaining the desirable quality of produce. However, using these disinfection technologies alone may not meet the requirement of food safety and high product quality. Several hurdle technologies have been developed, which achieved synergistic effects to maximize lethality against microorganisms and minimize deterioration of produce quality. The review also identifies further research opportunities for the cost-effective commercialization of these technologies.
AbstractList With a growing demand for safe, nutritious, and fresh-like produce, a number of disinfection technologies have been developed. This review comprehensively examines the working principles and applications of several emerging disinfection technologies. The chemical treatments, including chlorine dioxide, ozone, electrolyzed water, essential oils, high-pressure carbon dioxide, and organic acids, have been improved as alternatives to traditional disinfection methods to meet current safety standards. Non-thermal physical treatments, such as UV-light, pulsed light, ionizing radiation, high hydrostatic pressure, cold plasma, and high-intensity ultrasound, have shown significant advantages in improving microbial safety and maintaining the desirable quality of produce. However, using these disinfection technologies alone may not meet the requirement of food safety and high product quality. Several hurdle technologies have been developed, which achieved synergistic effects to maximize lethality against microorganisms and minimize deterioration of produce quality. The review also identifies further research opportunities for the cost-effective commercialization of these technologies.
With a growing demand for safe, nutritious, and fresh-like produce, a number of disinfection technologies have been developed. This review comprehensively examines the working principles and applications of several emerging disinfection technologies. The chemical treatments, including chlorine dioxide, ozone, electrolyzed water, essential oils, high-pressure carbon dioxide, and organic acids, have been improved as alternatives to traditional disinfection methods to meet current safety standards. Non-thermal physical treatments, such as UV-light, pulsed light, ionizing radiation, high hydrostatic pressure, cold plasma, and high-intensity ultrasound, have shown significant advantages in improving microbial safety and maintaining the desirable quality of produce. However, using these disinfection technologies alone may not meet the requirement of food safety and high product quality. Several hurdle technologies have been developed, which achieved synergistic effects to maximize lethality against microorganisms and minimize deterioration of produce quality. The review also identifies further research opportunities for the cost-effective commercialization of these technologies.With a growing demand for safe, nutritious, and fresh-like produce, a number of disinfection technologies have been developed. This review comprehensively examines the working principles and applications of several emerging disinfection technologies. The chemical treatments, including chlorine dioxide, ozone, electrolyzed water, essential oils, high-pressure carbon dioxide, and organic acids, have been improved as alternatives to traditional disinfection methods to meet current safety standards. Non-thermal physical treatments, such as UV-light, pulsed light, ionizing radiation, high hydrostatic pressure, cold plasma, and high-intensity ultrasound, have shown significant advantages in improving microbial safety and maintaining the desirable quality of produce. However, using these disinfection technologies alone may not meet the requirement of food safety and high product quality. Several hurdle technologies have been developed, which achieved synergistic effects to maximize lethality against microorganisms and minimize deterioration of produce quality. The review also identifies further research opportunities for the cost-effective commercialization of these technologies.
Author Deng, Li-Zhen
Xu, Jinwen
Xiao, Hong-Wei
Vidyarthi, Sriram K.
Pan, Zhongli
Zielinska, Magdalena
Mujumdar, Arun S.
Author_xml – sequence: 1
  givenname: Li-Zhen
  surname: Deng
  fullname: Deng, Li-Zhen
  organization: Department of Biological and Agricultural Engineering, University of California, Davis
– sequence: 2
  givenname: Arun S.
  surname: Mujumdar
  fullname: Mujumdar, Arun S.
  organization: Department of Bioresource Engineering, McGill University
– sequence: 3
  givenname: Zhongli
  surname: Pan
  fullname: Pan, Zhongli
  organization: Department of Biological and Agricultural Engineering, University of California, Davis
– sequence: 4
  givenname: Sriram K.
  surname: Vidyarthi
  fullname: Vidyarthi, Sriram K.
  organization: The Morning Star Company
– sequence: 5
  givenname: Jinwen
  surname: Xu
  fullname: Xu, Jinwen
  organization: Department of Biological and Agricultural Engineering, University of California, Davis
– sequence: 6
  givenname: Magdalena
  orcidid: 0000-0001-7127-4891
  surname: Zielinska
  fullname: Zielinska, Magdalena
  organization: Department of Systems Engineering, University of Warmia and Mazury in Olsztyn
– sequence: 7
  givenname: Hong-Wei
  surname: Xiao
  fullname: Xiao, Hong-Wei
  organization: Engineering Research Center for Modern Agricultural Equipment & Facilities, Ministry of Education
BackLink https://www.ncbi.nlm.nih.gov/pubmed/31389257$$D View this record in MEDLINE/PubMed
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Snippet With a growing demand for safe, nutritious, and fresh-like produce, a number of disinfection technologies have been developed. This review comprehensively...
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SubjectTerms Carbon dioxide
Chemical treatment
Chlorine
Chlorine dioxide
cold
Cold plasmas
Commercialization
cost effectiveness
death
Disinfection
E. coli
Essential oils
Food safety
Fruits
high pressure treatment
Hydrostatic pressure
Ionizing radiation
Lethality
Luminous intensity
Microorganisms
nutrition
Organic acids
ozone
product quality
Product safety
Safety
Salmonella
Synergistic effect
ultrasonics
Ultrasound
Ultraviolet radiation
vegetables
Title Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review
URI https://www.tandfonline.com/doi/abs/10.1080/10408398.2019.1649633
https://www.ncbi.nlm.nih.gov/pubmed/31389257
https://www.proquest.com/docview/2434001298
https://www.proquest.com/docview/2269393951
https://www.proquest.com/docview/2524238415
Volume 60
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