Uso de ácidos orgánicos para la reducción de microorganismos en repollo (Brassica oleracea) y zanahoria (Daucus carota) rallados
DOI:
https://doi.org/10.15517/am.2024.59834Palabras clave:
ácido cítrico, ácido láctico, desinfección, Escherichia coli, Listeria monocytogenesResumen
Introducción. En los últimos años se han buscado opciones de desinfección para los vegetales frescos y mínimamente procesados. Alternativas como el uso de ácidos orgánicos, pueden reducir microorganismos en los alimentos. Objetivo. Evaluar el uso de ácido cítrico y láctico en diferentes concentraciones para la reducción microbiológica de Escherichia coli y Listeria monocytogenes en repollo y zanahoria rallados. Materiales y métodos. El trabajo se realizó en San José, Costa Rica, durante los meses de setiembre a noviembre de 2023. Se ralló repollo y zanahoria, se inocularon con E. coli y L. monocytogenes y se desinfectaron con ácido láctico y cítrico a concentraciones de 5, 10 y 20 g l-1 durante 5 min. Se determinó la reducción logarítmica posterior a la desinfección y se evaluó con contrastes ortogonales y pruebas de Bonferroni la contribución de los ácidos a la reducción con respecto al control en agua, así como diferencias en las reducciones entre ambos ácidos y el efecto de la concentración. Resultados. Se determinaron en zanahoria y repollo reducciones de E. coli entre 2 y 5 log UFC/g. Las mayores reducciones en general se observaron a 20 g l-1 en comparación con 5 g l-1, para el ácido láctico en comparación con el cítrico. La determinación en zanahoria para L. monocytogenes no fue posible, sin embargo, en repollo se obtuvieron valores entre 1,2 y 2,4 log UFC/g con las mayores reducciones a 20 g l-1 en comparación con 5 g l-1 y para el ácido láctico en comparación con el cítrico. Conclusiones. En las condiciones estudiadas de concentración y tiempo fue posible utilizar ácido láctico y ácido cítrico para implementar procesos de desinfección de repollo y zanahoria rallados y lograr reducciones de al menos 2 log UFC/g.
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