Abstract:This study investigated the effectiveness of ethanol (70%, 3 min), Ultraviolet-C irradi
ation (6 and 12 min), and ultrasound (37 kHz, 15 min) for decreasing Candida albicans,
Aspergillus brasiliensis, and Listeria innocua on Greek Kalamon table olives before brining.
Ethanol demonstrated the greatest decreases (>2.80 log10 for C. albicans, >2.09 log10 for
A. brasiliensis, and >3.79 log10 for L. innocua). UV-C had a time-dependent impact, with
12 min producing more inactivation than 6 min (1.30, 1.05, and 1.57 log10, respectively,
for C. albicans, A. brasiliensis, and L. innocua). Ultrasound alone produced minimal reduc
tions (<0.60 log10). Overall, ethanol outperformed Ultraviolet-C and ultrasound in the test
settings, with Ultraviolet-C providing moderate, exposure-dependent decreases. These find
ings stimulate additional research into non-thermal therapies and their practical use in table
olive processing.
Για περισσότερες πληροφορίες μπορείτε να επισκεφτείτε στον παρακάτω σύνδεσμο:
