Investigation on the Effect of Packing Material, In-package Gas Composition, and Sanitizer on the Safety and Quality of Fresh-cut Produce

Due to safety concerns and increasing demand for high quality fresh-cut produce, there is a communal need to better understand the implications of sanitizing and packaging on fresh-cut produce. The effect of bio-based packaging and non-conventional atmospheres on the quality and safety of chlorine-sanitized celery sticks (CS) inoculated with Listeria monocytogenes and stored at 7 °C for 21 days was investigated. New quantitative descriptive sensory analysis methods were developed to evaluate the color and texture of CS. Additionally, the effect of inpackage atmospheres and sanitizers and their interactions on the growth of Salmonella Typhimurium, mesophilic bacteria, and yeasts and molds as well as on the physico-chemical and sensorial quality of diced onions (DO) was investigated throughout 14 days of storage at 7 °C. The results show that that the initial gas composition and packaging material both impact the quality and safety of CS. Overall, the combination PLA and 95 kPa O2 proved most beneficial in maximizing both the safety and quality of CS during one week of storage at 7 °C. The new texture method involves bending CS until they break and comparing the breakage angle with a reference scale and the new color method involves comparing CS to a PantoneRTM scale. 2-way interactions between atmosphere and sanitizer that affected S. Typhimurium and pH in DO were identified. 3-way interactions (atmosphere, sanitizer, and time) were only observed in the case of headspace CO2. Elevated CO2 /reduced O2 and sodium hypochlorite was the best in-package atmosphere and sanitizer combination for enhancing the safety and quality of packaged DO.