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In this research, firstly, the effect of some cleaners or disinfectants (including washing with water, ozone (O3, 0.5ppm), 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.
Details
Magnesium;
Brassica;
Nickel;
Manganese;
Iron;
Aluminum;
Vegetables;
Cadmium;
Aerobic bacteria;
Sodium;
Benzalkonium chloride;
Lettuce;
Selenium;
Ozone;
Disinfectants;
Arsenic;
Lead;
Combined treatment;
Aluminium;
E coli;
Zinc;
Sensory evaluation;
Antiseptics;
Mercury (metal);
Calcium;
Yeasts;
Potassium;
Yeast;
Brassica oleracea
1 Amol University of Special Modern Technologies, Department of Food Hygiene, Faculty of Veterinary Medicine, Amol, Iran (GRID:grid.495554.c) (ISNI:0000 0005 0272 3736); University of California, Davis, Preventive Veterinary Medicine Graduate Group, School of Veterinary Medicine, Oakland, USA (GRID:grid.468726.9) (ISNI:0000 0004 0486 2046)
2 National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Department of Food Technology Research, Tehran, Iran (GRID:grid.411600.2)
3 Tehran University of Medical Sciences, Department of Environmental Health Engineering, School of Public Health, Tehran, Iran (GRID:grid.411705.6) (ISNI:0000 0001 0166 0922)
4 Islamic Azad University, Department of Food Science and Technology, Varamin, Iran (GRID:grid.472346.0) (ISNI:0000 0004 0494 3364)
5 Ministry of Health and Medical Education, Halal Research Center of IRI., Food and Drug Administration, Tehran, Iran (GRID:grid.415814.d) (ISNI:0000 0004 0612 272X)
6 University of Massachusetts, Department of Food Science, Amherst, USA (GRID:grid.266683.f) (ISNI:0000 0001 2166 5835)