The objective of this work was to evaluate the efficiency of the sanitizers sodium hypochlorite, hydrogen peroxide and sodium dichloro isocianurate applied before and after the minimum processing of the Peruvian carrot. Peruvian carrots of the cultivar Amarela de Senador Amaral purchased in the local commerce were utilized. Detergent and water were used for the surface cleaning of the roots. Afterwards, the roots were divided into two groups: control (not sanitized) and sanitized, for immersion into 100mg.L-1 sodium dichloro isocyanurate for 15 minutes. They were then peeled, sliced into rings and immersed into the following sanitizers: sodium hypochlorite (25, 50 and 100 mg.L-1 for 10 minutes), hydrogen peroxide (3 and 6%, for 5 minutes) and sodium dichloro isocyanurate (50, 100 and 200 mg.L-1 for 10 minutes); packed and stored in cold chamber ( 5 ± 1ºC and 98% RH) for 15 days. The following analyses were performed every 3 days: pH, titrable acidity, soluble solids, coliforms determination and search for Salmonella. The pH, AT and SS variables were not affected by the used treatments. The presence of coliforms at 45ºC and Salmonella was not detected during the storage of either control or sanitized fresh-cut Peruvian carrots and low counts for coliforms at 35ºC were found. The sanitization of the produce before processing with 100mg.L-1 sodium dichloro isocyanurate and hygienic-sanitary conditions during processing allow obtaining a produce with microbiological standard according to the food legislation until the 15th day of storage.
Food safety; fresh-cut; storage
