We acknowledge the technical assistance of M. Evans at the Eastern Regional Research Center, Wyndmoor, Pa., and thank John G. Phillips, Consulting Statistician, North Atlantic Area, ARS, for analysis of the data. We also thank Elf Atochem North America, Inc. (DECCO), Monrovia Calif., and Alex C. Fergusson, Inc., Frazer, Pa., for providing the acidic detergent products, and Rhodia, Inc., Washington, Pa., for providing the trisodium phosphate.
Antimicrobial Treatments for Minimally Processed Cantaloupe Melon
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 66, Issue 2, pages 345–349, March 2001
How to Cite
Sapers, G.M., Miller, R.L., Pilizota, V. and Mattrazzo, A.M. (2001), Antimicrobial Treatments for Minimally Processed Cantaloupe Melon. Journal of Food Science, 66: 345–349. doi: 10.1111/j.1365-2621.2001.tb11344.x
Mention of brand or firm names does not constitute an endorsement by the U. S. Dept. of Agriculture over others of a similar nature not mentioned.
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms. 20000646
- minimally processed;
- hydrogen peroxide
ABSTRACT: Efficacy of decontamination treatments in reducing endogenous microbial populations on cantaloupe and in extending fresh-cut shelf-life were investigated. Composite rind plug samples were washed with water or solutions of sodium hypochlorite, H2O2, commercial detergent formulations containing dodecylbenzene sulfonic acid and phosphoric acid, or trisodium phosphate, and surviving microbial populations determined. Fresh-cut cubes were prepared aseptically from whole melons given similar treatments, and their visual appearance and bacterial population determined during storage at 4 °C. Population reductions on washed rind plugs were < 1 log with water, 1 to 2 logs with washing and sanitizing agents applied individually, and 3 logs with some sequential treatments with H2O2. H2O2 applied at 50 °C was superior to other whole-melon treatments, yielding a fresh-cut shelf-life of > 2 weeks.