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The Effect of Neutral Electrolyzed Water on the Microbial Population and Quality of Dried Figs (Ficus carica L.) During Storage

Year 2022, Volume: 28 Issue: 2, 232 - 238, 25.04.2022
https://doi.org/10.15832/ankutbd.818884

Abstract

Fig is one of economically the most important agricultural products and preserving its quality is of crucial importance. In this study, the efficiency of Neutral Electrolyzed Water (NEW) in the controlling of the microbial load of dried figs was researched. For this reason, it was used three different fig groups. The first group was washed with 10% NEW, the second group was washed with 6% salty water at 50 °C for 1 min, and finally, the third group did not wash as control group. The samples were taken at the beginning of the storage and in monthly periods through 6 months. Initial average amount of mesophilic aerophilic bacteria (MAB) was 3.89 log cfu g-1. This amount was reduced to 0.73 log cfu g-1 after 6 months storage in the group washed with NEW and 2.52 log cfu g-1 in the group washed with salty water. The yeast-mold number was reduced from 3.08 log cfu g-1 to 0.96 log cfu g-1 in the group washed with NEW and 1.9 log cfu g-1 in the group washed with salty water at the end of the 2nd month. It was determined that both applications in comparison with the control group did not cause an important change in physical and chemical parameters such as colour and pH of dried figs. These results show that NEW can be used as a more safe and effective method in reducing the microbial load in comparison with the standard application.

Supporting Institution

General Directorate of Agricultural Research, Turkey

Project Number

Project No: TAGEM/GY/11/03/01/183

Thanks

I would like to thank to the Food Group at Erbeyli Fig Research İnstitute and Gebze Technic University

References

  • Referans1. Ajayi OA, Amokeodo MI and Akinwunmi OO (2017). Microbial Quality of Selected Ready-to-Eat Vegetables from Iwo, Nigeria and Effectiveness of Rinsing Agents. Applied Tropical Agriculture 22 (2): 131-137. DOI: 10.13140/RG.2.2.35068.90249
  • Referans2. Akbas MY and Ozdemir M (2008). Application of gaseous ozone to control populations of Escherichia coli, Bacillus cereus and Bacillus cereus spores in dried figs. Food Microbiology 25: 386-391. doi.org/10.1016/j.fm.2007.09.007.
  • Referans3. AOAC (1990). Official Methods of Analysis of the Association of Official Analytical Chemists, 15th ed. Arlington, VA, USA. Referans4. Athayde DR, Flores DRM, Silva JS, Silva MS, Genro ALG, et al. (2018). Characteristics and use of electrolyzed water in food industries. Intertional Food Research Journal 25(1): 11 – 16.
  • Referans4. Athayde DR, Flores DRM, Silva JS, Silva MS, Genro ALG, et al. (2018). Characteristics and use of electrolyzed water in food industries. Intertional Food Research Journal 25(1): 11 – 16.
  • Referans5. Boudra H, Le Bars J, Le Bars P, Dupuy J (1994). Time of Aspergillusfiavus infectionand aflatoxin formation in ripening of figs. Mycopathologia 127: 29-33. DOI: 10.1007/BF01104008.
  • Referans6. Cemeroğlu B. (2007). Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları No. 34, Ankara.
  • Referans7. Deza M, Araujo M, Garrido M (2003). Inactivation of Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes on the surface of tomatoes by neutral electrolyzed water. Letter in Applied Microbiology 37(6):482– 7. DOI: 10.1046/j.1472-765x.2003.01433.x
  • Referans8. Ding T, Rahman SME, Oh D-H (2011b). Inhibitory effects of low concentration electrolyzed water and other sanitizers against foodborne pathogens on oyster mushroom. Food Control 22(2):318–22. DOI: 10.1016/j.foodcont.2010.07.030.
  • Referans9. Dychdala GR (1983). Chlorine and chlorine compounds. In: Block SS, editor. Disinfection, Sterilization, and Preservation. third ed. Lea and Febiger, Philadelphia. p 157-182.
  • Referans10.Frazier WC, Westhoff DC (1988). Food Microbiology, fourth ed. McGraw-Hill, New York, USA.
  • Referans11. Graca A, Abadias M, Salazar M, Nunes C. 2011. The use of electrolyzed water as a disinfectant for minimally processed apples. Postharvest Biol Tec 61(2):172–7. DOI:10.1016/j.postharvbio.2011.04.001
  • Referans12.Guentzel JL, Lam KL, Callan MA, Emmons SA, Dunham VL (2010). Postharvest management of gray mold and brown rot on surfaces of peaches and grapes using electrolyzed oxidizing water. International Journal of Food Microbiology 143:54–60. DOI: 10.1016/j.ijfoodmicro.2010.07.028.
  • Referans13. Hao J, Liu H, Liu R, Dalai W, Zhao R, Chen T, Li L (2011). Efficacy of slightly acidic electrolyzed water (SAEW) for reducing microbial contamination on fresh-cut cilantro. Journal of Food Safety 31(1):28–34. doi.org/10.3382/ps/pez373.
  • Referans14. Heperkan D, Morett A, Dikmen CD, Logrieco AF (2012). Toxigenic fungi and mycotoxin associated with figs in the Mediterranean area. Phytopathologia Mediterranea 51(1): 119−130. DOI: 10.14601/Phytopathol_Mediterr-9467.
  • Referans15. Heperkan D (2006). The importance of mycotoxins and a brief history of mycotoxin studies in Turkey, Special issue “Mycotoxins: hidden hazards in food”. ARI 54: 18‒27.
  • Referans16. Hirayama Y, Asano S, Watanabe K (2016). Control of Colletotrichum fructicola on strawberry with a foliar spray of neutral electrolyzed water through an overhead irrigation system. Journal of General Plant Pathology 82:186–189. DOI: 10.1007/s10327-016-0667-6
  • Referans17. Ileri Ç, Sezen IY, and Dimoglo A (2006). Elektro-aktive asitli suyun bazı patojen mikroorganizmaların standart suşları üzerindeki etkisinin araştırılması. Mikrobiyoloji Bulteni 40: 317-324 (Türkçe).
  • Referans18. Juneja VK, Sofos JN (2002). Control of food borne microorganisms. NewYork, NY, USA: Marcel Dekker.
  • Referans19. Karaca H, Nas S (2006). Aflatoxins, patulin and ergosterol contents of dried figs in Turkey. Food Additives & Contaminants 23:502‒508. DOI: 10.1080/02652030600550739.
  • Referans20. Karbancıoglu-Güler F, Heperkan D (2009). Natural occurrence of fumonisin B1 in dried figs as an unexpected hazard. Food and Chemical Toxicology 47: 289‒292. DOI: 10.1016/j.fct.2008.11.003.
  • Referans21. Lee NY, Kim NH, Jang IS, Jang SH, Lee SH, Hwang IG, Rhee MS (2014). Decontamination efficacy of neutral electrolyzed water to eliminate indigenous flora on a large-scale of cabbage and carrot both in the laboratory and on a real processing line. Food Research International 64:234–40. doi.org/10.1016/j.foodres.2014.05.053
  • Referans22. Lehto M, Kuisma R, Kymäläinen HR (2017.) Neutral electrolyzed water (NEW), chlorine dioxide, organic acid based product, and ultraviolet-C for inactivation of microbes in fresh-cut vegetable washing waters. The Journal of Food Processing and Perservation 42(1): doi.org/10.1111/jfpp.13354
  • Referans23. Len S-V, Hung Y-C, Chung D, Anderson JL, Erickson MC, Morita K (2002). Effects of storage conditions and pH on chlorine loss in electrolyzed oxidizing (EO) water. The Journal of Agricultural and Food Chemistry 50(1):209–12. doi: 10.1021/jf010822v
  • Referans24. Navarro-Rico J, Artés-Hernández F, Gómez PA (2014). Neutral and acidic electrolysed water kept microbial quality and health promoting compounds of fresh-cut broccoli throughout shelf life. Innovative Food Science and Emerging Technologies 21:74–81. Doi: 10.1016/j.ifset.2013.11.004
  • Referans25. Öztekin S, Zorlugenç B, Zorlugenç FK (2006). Effects of ozone treatment on microflora of dried figs. Journal of Food Engineering 75:396-399. DOI: 10.1016/j.jfoodeng.2005.04.024
  • Referans26. Rahman SME, Ding T, Oh D-H (2010a). Effectiveness of low concentration electrolyzed water to inactivate foodborne pathogens under different environmental conditions. International Journal Food Microbiology 139(3):147–53. DOI: 10.1016/j.ijfoodmicro.2010.03.020.
  • Referans27. Rahman SME, Khan I, Oh D-H (2016). Electrolyzed wateras a novel sanitizer in the food industry: Current trends and future perspectives. Comprehensive Reviews in Food Science and Food Safety 15:471-490. doi.org/10.1111/1541-4337.12200
  • Referans28. Stover E, Aradhya M, Crisosto CH, Ferguson L (2007). Overview of the California fig industry and new interest in varieties for fresh fruit. In: Proceedings of the California Plant and Soil Conference; 6–7 February; Sacramento, CA. California Chapter, American Society of Agronomy.
  • Referans29. Torlak E (2014). Inactivation of Alicyclobacillus acidoterrestris spores in aqueous suspension and on apples by neutral electrolyzed water. International Journal Food Microbiology 185:69–72. DOI: 10.1016/j.ijfoodmicro.2014.05.022.
  • Referans30. TUİK 2018/2019:http://www.tuik.gov.tr/PreTablo.do?alt_id=1001
  • Referans31. White GC (1998). Chemistry of chlorination. In: Handbook of chlorination and alternative disinfectants. John Wiley & Sons: New York.
  • Referans32. Wijnkera JJ, Koopb G, Lipman LJA (2006). Antimicrobial properties of salt (NaCl) used for the preservation of natural casings. Food Microbiology 23: 657–662. doi:10.1016/j.fm.2005.11.004.
  • Referans33. Yamaner C, Ayvaz M, Konak R, Tan N, Kösoglu İ and Dimoglo A (2016). Efficacy of neutralised electrolysed water and mild heat against foodborne pathogens isolated from Ficus carica. Italian Journal of Food Science 28:208–220. DOI: 10.14674/1120-1770/IJFS.V260
Year 2022, Volume: 28 Issue: 2, 232 - 238, 25.04.2022
https://doi.org/10.15832/ankutbd.818884

Abstract

Project Number

Project No: TAGEM/GY/11/03/01/183

References

  • Referans1. Ajayi OA, Amokeodo MI and Akinwunmi OO (2017). Microbial Quality of Selected Ready-to-Eat Vegetables from Iwo, Nigeria and Effectiveness of Rinsing Agents. Applied Tropical Agriculture 22 (2): 131-137. DOI: 10.13140/RG.2.2.35068.90249
  • Referans2. Akbas MY and Ozdemir M (2008). Application of gaseous ozone to control populations of Escherichia coli, Bacillus cereus and Bacillus cereus spores in dried figs. Food Microbiology 25: 386-391. doi.org/10.1016/j.fm.2007.09.007.
  • Referans3. AOAC (1990). Official Methods of Analysis of the Association of Official Analytical Chemists, 15th ed. Arlington, VA, USA. Referans4. Athayde DR, Flores DRM, Silva JS, Silva MS, Genro ALG, et al. (2018). Characteristics and use of electrolyzed water in food industries. Intertional Food Research Journal 25(1): 11 – 16.
  • Referans4. Athayde DR, Flores DRM, Silva JS, Silva MS, Genro ALG, et al. (2018). Characteristics and use of electrolyzed water in food industries. Intertional Food Research Journal 25(1): 11 – 16.
  • Referans5. Boudra H, Le Bars J, Le Bars P, Dupuy J (1994). Time of Aspergillusfiavus infectionand aflatoxin formation in ripening of figs. Mycopathologia 127: 29-33. DOI: 10.1007/BF01104008.
  • Referans6. Cemeroğlu B. (2007). Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları No. 34, Ankara.
  • Referans7. Deza M, Araujo M, Garrido M (2003). Inactivation of Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes on the surface of tomatoes by neutral electrolyzed water. Letter in Applied Microbiology 37(6):482– 7. DOI: 10.1046/j.1472-765x.2003.01433.x
  • Referans8. Ding T, Rahman SME, Oh D-H (2011b). Inhibitory effects of low concentration electrolyzed water and other sanitizers against foodborne pathogens on oyster mushroom. Food Control 22(2):318–22. DOI: 10.1016/j.foodcont.2010.07.030.
  • Referans9. Dychdala GR (1983). Chlorine and chlorine compounds. In: Block SS, editor. Disinfection, Sterilization, and Preservation. third ed. Lea and Febiger, Philadelphia. p 157-182.
  • Referans10.Frazier WC, Westhoff DC (1988). Food Microbiology, fourth ed. McGraw-Hill, New York, USA.
  • Referans11. Graca A, Abadias M, Salazar M, Nunes C. 2011. The use of electrolyzed water as a disinfectant for minimally processed apples. Postharvest Biol Tec 61(2):172–7. DOI:10.1016/j.postharvbio.2011.04.001
  • Referans12.Guentzel JL, Lam KL, Callan MA, Emmons SA, Dunham VL (2010). Postharvest management of gray mold and brown rot on surfaces of peaches and grapes using electrolyzed oxidizing water. International Journal of Food Microbiology 143:54–60. DOI: 10.1016/j.ijfoodmicro.2010.07.028.
  • Referans13. Hao J, Liu H, Liu R, Dalai W, Zhao R, Chen T, Li L (2011). Efficacy of slightly acidic electrolyzed water (SAEW) for reducing microbial contamination on fresh-cut cilantro. Journal of Food Safety 31(1):28–34. doi.org/10.3382/ps/pez373.
  • Referans14. Heperkan D, Morett A, Dikmen CD, Logrieco AF (2012). Toxigenic fungi and mycotoxin associated with figs in the Mediterranean area. Phytopathologia Mediterranea 51(1): 119−130. DOI: 10.14601/Phytopathol_Mediterr-9467.
  • Referans15. Heperkan D (2006). The importance of mycotoxins and a brief history of mycotoxin studies in Turkey, Special issue “Mycotoxins: hidden hazards in food”. ARI 54: 18‒27.
  • Referans16. Hirayama Y, Asano S, Watanabe K (2016). Control of Colletotrichum fructicola on strawberry with a foliar spray of neutral electrolyzed water through an overhead irrigation system. Journal of General Plant Pathology 82:186–189. DOI: 10.1007/s10327-016-0667-6
  • Referans17. Ileri Ç, Sezen IY, and Dimoglo A (2006). Elektro-aktive asitli suyun bazı patojen mikroorganizmaların standart suşları üzerindeki etkisinin araştırılması. Mikrobiyoloji Bulteni 40: 317-324 (Türkçe).
  • Referans18. Juneja VK, Sofos JN (2002). Control of food borne microorganisms. NewYork, NY, USA: Marcel Dekker.
  • Referans19. Karaca H, Nas S (2006). Aflatoxins, patulin and ergosterol contents of dried figs in Turkey. Food Additives & Contaminants 23:502‒508. DOI: 10.1080/02652030600550739.
  • Referans20. Karbancıoglu-Güler F, Heperkan D (2009). Natural occurrence of fumonisin B1 in dried figs as an unexpected hazard. Food and Chemical Toxicology 47: 289‒292. DOI: 10.1016/j.fct.2008.11.003.
  • Referans21. Lee NY, Kim NH, Jang IS, Jang SH, Lee SH, Hwang IG, Rhee MS (2014). Decontamination efficacy of neutral electrolyzed water to eliminate indigenous flora on a large-scale of cabbage and carrot both in the laboratory and on a real processing line. Food Research International 64:234–40. doi.org/10.1016/j.foodres.2014.05.053
  • Referans22. Lehto M, Kuisma R, Kymäläinen HR (2017.) Neutral electrolyzed water (NEW), chlorine dioxide, organic acid based product, and ultraviolet-C for inactivation of microbes in fresh-cut vegetable washing waters. The Journal of Food Processing and Perservation 42(1): doi.org/10.1111/jfpp.13354
  • Referans23. Len S-V, Hung Y-C, Chung D, Anderson JL, Erickson MC, Morita K (2002). Effects of storage conditions and pH on chlorine loss in electrolyzed oxidizing (EO) water. The Journal of Agricultural and Food Chemistry 50(1):209–12. doi: 10.1021/jf010822v
  • Referans24. Navarro-Rico J, Artés-Hernández F, Gómez PA (2014). Neutral and acidic electrolysed water kept microbial quality and health promoting compounds of fresh-cut broccoli throughout shelf life. Innovative Food Science and Emerging Technologies 21:74–81. Doi: 10.1016/j.ifset.2013.11.004
  • Referans25. Öztekin S, Zorlugenç B, Zorlugenç FK (2006). Effects of ozone treatment on microflora of dried figs. Journal of Food Engineering 75:396-399. DOI: 10.1016/j.jfoodeng.2005.04.024
  • Referans26. Rahman SME, Ding T, Oh D-H (2010a). Effectiveness of low concentration electrolyzed water to inactivate foodborne pathogens under different environmental conditions. International Journal Food Microbiology 139(3):147–53. DOI: 10.1016/j.ijfoodmicro.2010.03.020.
  • Referans27. Rahman SME, Khan I, Oh D-H (2016). Electrolyzed wateras a novel sanitizer in the food industry: Current trends and future perspectives. Comprehensive Reviews in Food Science and Food Safety 15:471-490. doi.org/10.1111/1541-4337.12200
  • Referans28. Stover E, Aradhya M, Crisosto CH, Ferguson L (2007). Overview of the California fig industry and new interest in varieties for fresh fruit. In: Proceedings of the California Plant and Soil Conference; 6–7 February; Sacramento, CA. California Chapter, American Society of Agronomy.
  • Referans29. Torlak E (2014). Inactivation of Alicyclobacillus acidoterrestris spores in aqueous suspension and on apples by neutral electrolyzed water. International Journal Food Microbiology 185:69–72. DOI: 10.1016/j.ijfoodmicro.2014.05.022.
  • Referans30. TUİK 2018/2019:http://www.tuik.gov.tr/PreTablo.do?alt_id=1001
  • Referans31. White GC (1998). Chemistry of chlorination. In: Handbook of chlorination and alternative disinfectants. John Wiley & Sons: New York.
  • Referans32. Wijnkera JJ, Koopb G, Lipman LJA (2006). Antimicrobial properties of salt (NaCl) used for the preservation of natural casings. Food Microbiology 23: 657–662. doi:10.1016/j.fm.2005.11.004.
  • Referans33. Yamaner C, Ayvaz M, Konak R, Tan N, Kösoglu İ and Dimoglo A (2016). Efficacy of neutralised electrolysed water and mild heat against foodborne pathogens isolated from Ficus carica. Italian Journal of Food Science 28:208–220. DOI: 10.14674/1120-1770/IJFS.V260
There are 33 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Makaleler
Authors

Çiğdem Yamaner 0000-0001-5140-2059

Project Number Project No: TAGEM/GY/11/03/01/183
Publication Date April 25, 2022
Submission Date October 31, 2020
Acceptance Date May 1, 2021
Published in Issue Year 2022 Volume: 28 Issue: 2

Cite

APA Yamaner, Ç. (2022). The Effect of Neutral Electrolyzed Water on the Microbial Population and Quality of Dried Figs (Ficus carica L.) During Storage. Journal of Agricultural Sciences, 28(2), 232-238. https://doi.org/10.15832/ankutbd.818884

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