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Analysis of Elements and Effects of Common Disinfectants in Common Salad Vegetables Publisher



Tooryan F1, 2 ; Moazzen M3 ; Fard IM4 ; Anvar N5 ; Arabameri M6 ; Shariatifar N4 ; Kargarghomsheh P7
Authors
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Authors Affiliations
  1. 1. Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
  2. 2. Preventive Veterinary Medicine Graduate Group, School of Veterinary Medicine, University of California, Davis, Oakland, United States
  3. 3. Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  4. 4. Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  5. 5. Department of Food Science and Technology, Islamic Azad University, Varamin Unit, Varamin, Iran
  6. 6. Halal Research Center of IRI., Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
  7. 7. Department of Food Science, University of Massachusetts, Amherst, 01003, MA, United States

Source: Biological Trace Element Research Published:2024


Abstract

In this research, firstly, the effect of some cleaners or disinfectants (including washing with water, blue ozone (O3, 0.5ppm), blue benzalkonium chloride (BAC, 120ppm), the combination of two treatments (O3 + BAC)) on the population of two pathogens plant was evaluated, secondly 14 elements (Ca (calcium), magnesium (magnesium), As (arsenic), Al (aluminum), mercury (mercury), Se (selenium), cadmium (cadmium), K (potassium), Iron (Fe), nickel (Ni), zinc (Zn), sodium (Na), manganese (Mn) and lead (Pb)) were evaluated in romaine lettuce and Brassica oleracea, thirdly, the sensory evaluation of the mentioned vegetables with different treatments was investigated during seven days. The results showed the maximum and minimum mean of essential elements were Ca (5334 ± 178 mg/kg in Brassica oleracea) and Se (0.0021 ± 0.0001 mg/kg in Romaine lettuce), respectively. The maximum and minimum mean of toxic elements were Pb (6.26 ± 0.12 µg/kg in Brassica oleracea) and Hg (lower than LOD in Brassica oleracea), respectively. Also, the combined treatment (O3 + BAC) showed the best result, so that the lowest aerobic bacteria population (3.15–3.86 in Brassica oleracea and 3.25–4.17 log CFU/g in Romaine lettuce), yeast and mold (1.58–2.06 in Brassica oleracea and 1.65–2.29 log CFU/g in Romaine lettuce), E. coli (ND-1.23 in Brassica oleracea and ND-1.76 log CFU/g in Romaine lettuce) and S. Typhimurium (ND-1.35 in Brassica oleracea and 1.06–1.73 log CFU/g in Romaine lettuce) on all days was related to this treatment. Also, the sensory evaluation results showed that the combined treatment (O3 + BAC) obtained the best scores compared to other treatments and control. The results showed that water and combined treatment of aqueous O3 and BAC can have a good health effect on Brassica oleracea and Romaine lettuce. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024.
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