Investigating the impact of three washing methods on antimicrobial efficacy, texture, and color of spinach and tomatoes

Fresh produce is susceptible to contamination at various points in processing, leading to spoilage or foodborne illness. While current standard washing methods are widely used and accepted, it is important to re-evaluate their antibacterial effectiveness as various parameters determine the effectiveness of each method. Quality aspects should also be considered for a well-rounded analysis of the impact of current washing methods on produce after treatment and throughout storage. The antimicrobial efficacy of three washing methods (water, 100 ppm sodium hypochlorite, and 1% citric acid) were investigated on spinach and tomatoes. The washing method parameters were optimized and the immediate impact of the three washing methods on bacterial reduction, texture, and color was evaluated. These were also measured over the shelf-life of the samples. 1% citric acid proved to be the most effective antibacterial agent among the three washing solutions, especially in storage, without significant differences in texture or color.

Name thesis:degree_name

Master of Science

Discipline thesis:degree_discipline

Food Science and Flavor Chemistry

Grantor

Texas Woman's University

Year dc:date.issued

2024

Author dc:creator

• Rodriguez, Linsey

Advisor dc:contributor.advisor

• Wang, Danhui

Committee members dc:contributor.committeemember

• Du, Xiaofen
• Juma, Shanil

• Food safety
• Produce washing
• Produce quality
• Food analysis
• Microbiology

Language dc:language.iso

English

Handle dc:identifier.uri

https://hdl.handle.net/11274/16233

OAI identifier oai:identifier

oai:twu-ir.tdl.org:11274/16233