Application of a Combined Decontamination Method for Fresh Produce Using SAHW, Sucrose Fatty Acid Ester and Microbubbles

Kevin Webby Soli, Asako Yoshizumi, Mami Yamakawa, Tomoko Mishima, Ken-ichi Honjoh, Takahisa Miyamoto

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)


Combined sequential treatment using 100 mg/L sucrose monopalmitate solution under microbubble generation and soaking in slightly acidic hypochlorous water containing 30 mg/L available chlorine for 5 min at 50°C was tested for decontamination of ginger, Japanese ginger, perilla, parsley, Welsh onion and cucumber, and at 20°C for strawberry. Viable bacterial count was reduced by about 2 log cfu/g in perilla, parsley, and Welsh onion. Ginger, parsley and Welsh onion maintained viable counts of less than 5 log cfu/ g during 6 days of subsequent cold storage at 6°C. Viable count for cucumber decreased by only 1 log cfu/ g after combined treatment, and increased to 5.5 log cfu/g after storage for 6 days at 6°C. For decontamination of strawberry, as 50°C treatment with SAHW damaged the surface, the treatment was performed at 20°C. After combined sequential treatment, viable bacterial count decreased from 4.5 to 2.0 log cfu/g, and increased slightly to 2.5 log cfu/g after storage at 6°C for 6 days. Fungal count for strawberry also decreased from 4.9 to 2.3 log cfu/g immediately after treatment and did not increase after storage for 6 days. These results indicate the great potential of this approach in sanitization of fresh fruits and vegetables.

Original languageEnglish
Pages (from-to)555-559
Number of pages5
JournalFood Science and Technology Research
Issue number6
Publication statusPublished - 2011
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • General Chemical Engineering
  • Industrial and Manufacturing Engineering
  • Marketing


Dive into the research topics of 'Application of a Combined Decontamination Method for Fresh Produce Using SAHW, Sucrose Fatty Acid Ester and Microbubbles'. Together they form a unique fingerprint.

Cite this