CO2 Laser-labeling on Fresh Produce: Evaluating Postharvest Quality, Microbial Safety, and Economic Analysis

IF 2.1 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Journal of food protection Pub Date : 2024-07-16 DOI:10.1016/j.jfp.2024.100329
Durga Khadka , Eleni D. Pliakoni , Patrick Abeli , Olivia C. Haley , Tricia Jenkins , Xuan Xu , Majid Jaberi-Douraki , Logan L. Britton , Manreet S. Bhullar
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Abstract

Fresh produce is traditionally labeled with plastic price lookup (PLU) stickers that are attached to the produce surface using edible glue. However, both the stickers and glue are environmental contaminants, and the stickers can still easily detach from the produce surface during handling and disrupt traceability. An alternative method of labeling, the CO2 laser-labeling technology (LLT), has been gaining attention in recent years. However, engraving Quick Response (QR) code using LLT is unique, and the performance of this technology varies from produce item to produce item, and information on its effects on postharvest quality, microbial safety, and economic feasibility has not been reported. The objectives of this study were to investigate the effect of laser-labeling technology on (1) postharvest quality, (2) microbial safety, and (3) economic analysis of this technology. Three horticultural crops, ‘Red Delicious’ apple (Malus pumila), green bell pepper (Capsicum annuum), and cucumber (Cucumis sativus) were procured from a local grocery store. Each produce was engraved with a Quick Response (QR) code or 6-digit alphanumerical (text) code using the commercially available Trotec Speedy 300 CO2 laser engraver, followed by the application of edible wax. Fresh weight loss for laser-printed produce was higher compared to controls, but no difference in visual quality ratings was observed. The laser-labeled produce was assessed for microbial contamination by artificially inoculating rifampicin-resistant Escherichia coli (E. coli) log10 6 CFU/mL to the labeled fruit. The results showed that the population of rifampicin-resistant E. coli was statistically higher in all three products labeled with text code compared to the nontreated controls. The QR-coded treatments were similar to the controls. The wax application did not affect the microbial attachment on the laser-labeled produce. The CO2 laser labeling technology has the potential for industrial application.

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新鲜农产品的 CO2 激光标记:评估采后质量、微生物安全和经济分析。
新鲜农产品的标签传统上使用塑料价格查询(PLU)贴纸,这些贴纸使用可食用胶水粘贴在农产品表面。然而,贴纸和胶水都会污染环境,而且贴纸在处理过程中仍然很容易从农产品表面脱落,破坏可追溯性。近年来,另一种贴标方法--二氧化碳激光贴标技术(LLT)逐渐受到关注。然而,使用 LLT 刻画快速反应(QR)代码具有独特性,而且该技术的性能因农产品而异,其对收获后质量、微生物安全和经济可行性的影响等方面的信息尚未见报道。本研究的目的是调查激光标记技术对以下方面的影响:1)采后质量;2)微生物安全;3)该技术的经济分析。研究人员从当地一家杂货店购买了三种园艺作物:"红美味 "苹果(Malus pumila)、青椒(Capsicum annuum)和黄瓜(Cucumis sativus)。使用市售的卓泰克 Speedy 300 CO2 激光刻印机在每种农产品上刻印快速反应(QR)代码或 6 位字母数字(文本)代码,然后涂上食用蜡。与对照组相比,激光打印农产品的新鲜失重率较高,但视觉质量评分没有差异。通过人工接种耐利福平的大肠杆菌(E. coli)log10 6 CFU/mL到标记的水果上,对激光标记的农产品进行微生物污染评估。结果表明,与未处理的对照组相比,贴有文字编码的三种产品中抗利福平大肠杆菌的数量在统计学上都更高。二维码处理与对照组相似。涂蜡不会影响激光标记农产品上的微生物附着。二氧化碳激光贴标技术具有工业应用潜力。
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来源期刊
Journal of food protection
Journal of food protection 工程技术-生物工程与应用微生物
CiteScore
4.20
自引率
5.00%
发文量
296
审稿时长
2.5 months
期刊介绍: The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.
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