The Sanitizing Effect of Peracetic Acid on Microbial Contamination of Pistachio (Pistacia vera L.)

الموضوعات :

Najmeh Pakdaman ¹ , Mohammad Moradi Ghahdarijani ² , Amanollah Javanshah ³ , Ahmad Shakerardekani ⁴ , Najmeh Saberi ⁵

1 - Research Assistant, Pistachio Research Center, Horticulture Sciences Research Institute, Agriculture Research Education and Extension Organization (AREEO), Rafsanjan, Iran
2 - Research Associate, Pistachio Research Center, Horticulture Sciences Research Institute, Agriculture Research Education and Extension Organization (AREEO), Rafsanjan, Iran
3 - Research Assistant, Pistachio Research Center, Horticulture Sciences Research Institute, Agriculture Research Education and Extension Organization (AREEO), Rafsanjan, Iran
4 - Research Associate, Pistachio Research Center, Horticulture Sciences Research Institute, Agriculture Research Education and Extension Organization (AREEO), Rafsanjan, Iran
5 - Lab Expert, Pistachio Research Center, Horticulture Sciences Research Institute, Agriculture Research Education and Extension Organization (AREEO), Rafsanjan, Iran

تاريخ الإرسال : 28 الإثنين , رمضان, 1442 تاريخ التأكيد : 07 السبت , ذو الحجة, 1442 تاريخ الإصدار : 07 الأحد , محرم, 1443

الکلمات المفتاحية: Contamination, microflora, Peroxide value, Disinfection, Lipid content,

ملخص المقالة :

The economic importance along with the high nutritional value of pistachio has necessitated further research on this agricultural product. Its contamination with various microorganisms causes several problems for the production, consumption and export of pistachio every year. Pistachio as a fatty nut is very susceptible to fungal and bacterial contamination and thereby, its shelf life would be reduced. Peracetic acid is a strong oxidizer which can rapidly remove a wide range of microorganisms and is also environmentally safe. In this research, pistachio seeds were firstly treated with different concentrations (0, 1, 2 and 2.5%) of peracetic acid for 0.5, 1, 1.5, 2 and 5 min. Then the growth of fungi and bacteria were evaluated. The results indicated that 2% peracetic acid for 0.5 min led to 99% reduction in contaminating microflora . In the next step, the most common microflora contaminating pistachio seeds were detected and exposed to different concentrations of peracetic acid for 0.5, 1, 1.5, 2 and 5 min. The results showed that 1% peracetic acid for 0.5 min inhibited the growth of the dominant microflora more than 99%. Peracetic acid treatment in the tested range had no significant effect on lipid content but reduced peroxide value. Therefore, disinfection of pistachio product with a concentration of 1-2% peracetic acid in the washing basins of pistachio processing terminals may be an applicable approach to inhibit their microbial (bacteria and fungi) contamination up to 99% and improve their quality before introducing to the market. However, this idea requires further field research.

المصادر:

Akbas MY, Ozdemir M (2006) Effect of different ozone treatments on aflatoxin degradation and physicochemical properties of pistachios. Journal of the Science of Food and Agriculture. 86(13), 2099-2104.

Alvaro JE, Moreno S, Dianez F, Santos M, Carrasco G, Urrestarazu M (2009) Effects of peracetic acid disinfectant on the postharvest of some fresh vegetables. Journal of Food Engineering. 95(1), 11-15.

Bennett J, Klich M (2003) Mycotoxins. Clinical Microbiological Reviews. 16, 497–516.

Centers for Disease Control Prevention (2009) Salmonella in pistachio nuts, 2009. CDC Atlanta GA.

Elsanhoty RM, Salam SA, Ramadan MF, Badr FH (2014) Detoxification of aflatoxin M1 in yoghurt using probiotics and lactic acid bacteria. Food Control. 43, 129-134.

Eslami M, Nasibi F, Manouchehri Kalantari K, Khezri M, Oloumi H (2019) Effect of exogenous application of l-arginine and sodium nitroprusside on fruit abscission and physiological disorders of pistachio (Pistacia vera L.) Scions. International Journal of Horticultural Science and Technology. 6(1), 51-62.

European Food Safety Authority (2020) Outcome of a public consultation on the draft risk assessment of aflatoxins in food (2397-8325). Retrieved from.

FAO (2018). http :// www . fao . org / faostat / en / # rankings/countries_by_commodity.

Gehr R, Wagner M, Veerasubramanian P, Payment P (2003) Disinfection efficiency of peracetic

 

 

acid, UV and ozone after enhanced primary treatment of municipal wastewater. Water Research. 37(19), 4573-4586.

Habibie A, Yazdani N, Saba MK, Vahdati K (2019) Ascorbic acid incorporated with walnut green husk extract for preserving the postharvest quality of cold storage fresh walnut kernels. Scientia Horticulturae 245, 193-199.

Jiang L, Feng W, Li F, Xu J, Ma Y, Ma H (2015) Effect of one-methylcyclopropene (1-MCP) and chlorine dioxide (ClO₂) on preservation of green walnut fruit and kernel traits. Journal of Food Science and Technology. 52, 267-275.

Joshi K, Mahendran R, Alagusundaram K, Norton T, Tiwari B (2013) Novel disinfectants for fresh produce. Trends in Food Science & Technology. 34(1), 54-61.

Kaviani M, Shariati MA, Joshevska, E, Tomovska J, Vanaei M (2015) Effects of chitosan and Aloe vera gel coating on quality characters of pistachio. Journal of Nutritional Health & Food Engineering. 2(1), 17-20.

Kitis M (2004) Disinfection of wastewater with peracetic acid: a review. Environment International. 30(1), 47-55.

Mahbobinejhad Z, Aminian H, Ebrahimi L, Vahdati K. (2019) Reduction of aflatoxin production by exposing Aspergillus flavus to CO₂. Journal of Crop Protection. 8(4), 441-448.

Manzocco L, Romano G, Calligaris S and Nicoli MC (2020) Modeling the effect of the oxidation status of the ingredient oil on stability and shelf life of low-moisture bakery products: The case study of crackers. Foods. 9(6), 1-14.

Méndez-Galarraga MP, Salsi MS, Piagentini AM, Pirovani ME (2019) Spray washing disinfection with peracetic acid in the processing of fresh-cut strawberries: an alternative for dipping techniques. International Journal of Fruit Science. 19(3), 258-275.

Moradi M, Fani S, Masoumi H (2014) Population density of Aspergillus species belong to section flavi and nigri on pistachio nut in Kerman province.Journal of Applied Research in Plant Protection. 3(2), 79-91.

Norozi M, Valizadeh Kaji B, Karimi R, Nikoogoftar Sedghi M (2019) Effects of foliar application of potassium and zinc on pistachio (Pistacia vera L.) fruit yield. International Journal of Horticultural Science and Technology. 6(1), 113-23.

Park DL, Rua SM, Acker RF (1991) Direct application of a new hypochlorite sanitizer for reducing bacterial contamination of foods. Journal of Food Protection. 54(12), 960-965.

Pasquariello MS, Di Patre D, Mastrobuoni F, Zampella L, Scortichini M, Petriccione M (2015) Influence of postharvest chitosan treatment on enzymatic browning and antioxidant enzyme activity in sweet cherry fruit. Postharvest Biology and Technology. 109, 45-56.

Pietrysiak E, Kummer JM, Hanrahan I, Ganjyal GM (2019) Efficacy of surfactant combined with peracetic acid in removing Listeria innocua from fresh apples. Journal of Food Protection. 82(11), 1965-1972.

Rastegar H, Shoeibi S, Yazdanpanah H, Amirahmadi M, Khaneghah AM, Campagnollo FB, Sant’Ana AS (2017) Removal of aflatoxin B1 by roasting with lemon juice and/or citric acid in contaminated pistachio nuts. Food Control. 71, 279-284.

Ribeiro MSS, Freitas-Silva O, Castro IM, Teixeira A, Marques-da-Silva SH, Sales-Moraes ACS, Abreu LF, Sousa CL (2020) Efficacy of sodium hypochlorite and peracetic acid against Aspergillus nomius in Brazil nuts. Food Microbiology. 90, 103449.

Shamshiri MH, Hasani MR (2015) Synergistic accumulative effects between exogenous salicylic acid and arbuscular mycorrhizal fungus in pistachio (Pistacia vera cv. Abareqi) seedlings under drought stress. International Journal of Horticultural Science and Technology. 2(2), 151-160

Sharifkhah M, Bakhshi D, Pourghayoumi M, Abdi S, Hokmabadi H (2020) Effect of pollination time on yield and antioxidant properties of some pistachio cultivars. International Journal of Horticultural Science and Technology. 7(1), 51-8

Shephard GS (2003) Aflatoxin and food safety: recent African perspectives. Journal of Toxicology: Toxin Reviews.22(2-3), 267-286.

Suurnäkki S, Pulkkinen JT, Lindholm-Lehto PC, Tiirola M, Aalto SL (2020) The effect of peracetic acid on microbial community, water quality, nitrification and rainbow trout (Oncorhynchus mykiss) performance in recirculating aquaculture systems. Aquaculture. 516, 734534.

Thomas P, Bruns A, Ganzer A, Jünemann T, Kordex L, Krone N, Metz HN, Sandmann IA, Schorling D, Schröder A, Schweer DO, Stein P, van der Wielen A, Vogel T, Weissger C (2016). Peracetic acid and atmospheric plasma as alternatives for packaging disinfection in the dairy industry. Milk Science International-Milchwissenschaft.69(1), 2-6.

Umeh O, Berkowitz L (2002) Klebsiella infections. E-medicine.[Ultimo acceso en abril 27 de 2006] Disponible en: http://www. emedicine. com/Med/topic1237. htm.

Walter E, Nascimento M and Kuaye A (2009) Efficacy of sodium hypochlorite and peracetic acid in sanitizing green coconuts. Applied Microbiology. 49(3), 366-371.

Wang D, Yamaki S, Kawai Y, Yamazaki K (2020) Sanitizing efficacy and antimicrobial mechanism of peracetic acid against histamine-producing bacterium, Morganella psychrotolerans. LWT-Food Science and Technology. 126, 1-7.

Zhao X, Cheng K, Hao J, Liu D (2008) Preparation of peracetic acid from hydrogen peroxide, part II: Kinetics for spontaneous decomposition of peracetic acid in the liquid phase. Journal of Molecular Catalysis A: Chemical. 284(1-2), 58-68.

Zoellner C, Aguayo-Acosta A, Siddiqui MW, Dávila-Aviña J (2018) Peracetic acid in disinfection of fruits and vegetables. In: Postharvest Disinfection of Fruits and Vegetables. Elsevier. pp. 53-66.