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dc.creatorAna Meireles
dc.creatorIdalina Machado
dc.creatorRita Fulgêncio
dc.creatorFilipe Mergulhão
dc.creatorL. F. Melo
dc.creatorSimões M
dc.description.abstractFoodborne illness outbreaks linked to fresh produce are becoming more frequent and widespread. The types and properties of the chemical agents used for washing, cleaning and disinfection procedures, particularly their toxicity are the key indicators of environmental performance of a minimally processed vegetables (MPV) industry. The main aims of this work were focused on the evaluation of selected disinfectants (chlorine dioxide, peracetic acid, hydrogen peroxide, copper sulphate, vanillin and sodium bicarbonate) alone and combined with sodium hypochlorite on the control of Escherichia coli planktonic and sessile cells. The most effective disinfectants tested in planktonic cells were peracetic acid (6 mM) and chlorine dioxide (3 mM) and the best combination with sodium hypochlorite (3 mM) was obtained with peracetic acid (2 mM). In sessile cells, hydrogen peroxide and vanillin had antagonistic effects in combination with sodium hypochlorite whereas sodium bicarbonate efficiency was enhanced when combined with sodium hypochlorite.
dc.relationinfo:eu-repo/grantAgreement/COMISSÃO EUROPEIA/7.º Programa-Quadro de IDT/287514//SUSCLEAN
dc.relationinfo:eu-repo/grantAgreement/FCT - Fundação para a Ciência e Tecnologia/Projetos Estratégicos/PEst-C/EQB/UI0511/2013/PROJECTO ESTRATÉGICO - UI 511 - 2013-2014/UI0511
dc.relationinfo:eu-repo/grantAgreement/Autoriadade de Gestão do Programa Operacional Regional do Norte/Programas Integrados de IC&DT/NORTE-07-0124-FEDER-000025/(Bio) Chemical Engineering: Multi-Scale Approaches for Sustainable Environment and Health/LEPAE/CEFT - RL2
dc.titleEfficacy of antimicrobial combinations to reduce the use of sodium hypochlorite in the control of planktonic and sessile Escherichia coli
dc.typeArtigo em Revista Científica Internacional
dc.contributor.uportoFaculdade de Engenharia
Appears in Collections:FEUP - Artigo em Revista Científica Internacional

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