Comparison of bacterial inactivation with novel agitating retort and static retort after mild heat treatments

Lower thermal load on foods is desirable for food producers and consumers as the food gets higher quality. With reduced thermal load, the investigation of food safety is of importance. In this study, microbial inactivation efficacy of a new retort process with high frequency longitudinal agitation was compared to static retort process which was used as a benchmark. As a model, fish soup samples, inoculated with approximately 10⁸ cells/ml Listeria innocua, was exposed to mild heat treatments at 62, 65 and 68 °C. Results clearly demonstrated that agitating mode can provide equivalent lethality to the model organism L. innocua within significantly shorter heating times compared to static mode. Bacteria were not detected on TSA-YE plates after 11.5, 6.8 and 5.5 min processing in agitating mode; 77, 67 and 52 min processing in static mode at 62, 65 and 68 °C respectively. Bacterial inactivation in agitating mode was generally correlated with estimated inactivation based on product core temperature, D- and z-values for L. innocua. This may indicate that distribution of the heat load over the soup was enhanced through agitation. Results showed that utilization of high frequency longitudinal agitation mechanism in retorts is promising for reducing the thermal load on food products without compromising on food safety related to non-spore forming pathogens.     

Alicyclobacillus acidoterrestris spore inactivation by high pressure combined with mild heat: Modeling the effects of temperature and soluble solids

High pressure processing (HPP) comprises the application of pressures between 100 and 1000 MPa to foods for microbial inactivation and food preservation. HPP has been commercially applied to pasteurize fruit juices with the advantage of retaining its bioactive constituents and original organoleptic properties. Alicyclobacillus acidoterrestris has been suggested as a reference in the design of pasteurization for high-acid fruit products, due to spore resistance and spoilage incidents in fruit juices. In this study, A. acidoterrestris spore inactivation by 600 MPa combined with mild heat (35–65 °C) in malt extract broth adjusted to 10, 20 and 30 °Brix was carried out and the inactivation was modeled.The soluble solids increased the resistance of the spores to 600 MPa-thermal process, while the temperature decreased its resistance. Although the nonlinear Weibull model gave better fittings, the first-order kinetic parameters were also determined. For example for 600 MPa at 55 °C D_10°Brix = 4.2 min, D_20°Brix = 7.6 min, D_30°Brix = 13.7 min, and z_T-values were 20–21 °C. The z-values for the effect of soluble solids on D_T-values were 39–40 °Brix for 45 and 55 °C 600 MPa HPP. The results obtained with broth were validated with fruit juices and concentrates. The combination of HPP with heat was an effective alternative to conventional thermal processing for the inactivation of A. acidoterrestris spores in juices up to 30 °Brix, allowing the use of less 30–40 °C of temperature for the same microbial inactivation, which potentially results in more nutritious, fresher and tastier juices/concentrates.     

Inactivation of Escherichia coli O157:H7 by high pressure carbon dioxide combined with nisin in physiological saline,phosphate-buffered saline and carrot juice

The individual and combined effects of high pressure carbon dioxide (HPCD) and nisin (200 IU/mL) on the inactivation of Escherichia coli O157:H7 suspended in physiological saline (PS, pH 5.60), phosphate-buffered saline (PBS, pH 5.60 or 7.00) or carrot juice (pH 6.80) were evaluated. The pressure in this study was 5 and 8 MPa, the temperature was 25 °C–45 °C, and the treatment time was 5–65 min. Inactivation of cells in PS (pH 5.60) by HPCD followed first order kinetics, the k (the inactivation rates) increased while the D (decimal reduction time) decreased in the presence of nisin, however, the acid solution dissolving nisin rather than nisin itself played a prominent role in this combination effect with HPCD in PS buffer. The inactivation kinetics of cells in PBS (pH 5.60 or 7.00) and carrot juice (pH 6.80) by HPCD followed slow-to-fast two-stage kinetics and was fitted by the modified Gompertz equation. The M (the time at which the absolute death rate is maximum) significantly decreased in the presence of nisin. HPCD enhanced the sensitization of E. coli to nisin and the time for the complete inactivation was shortened by 2.5–5 min in PBS buffer and carrot juice by combination of HPCD and nisin (HPCD + nisin) than by HPCD alone. Regression coefficients (R²) and mean square error (MSE) were used to evaluate the model performance, indicating that the models could provide a good fitting to the experimental data.     

Effects of combined treatments of high pressure, temperature and antimicrobial products on germination of mung bean seeds and microbial quality of sprouts

The effects of several combinations of pressure, temperature and two antimicrobial agents, hypochlorite and carvacrol, applied separately on mung bean seeds, on their germination capability and on native microbial loads of sprouts developed from treated seeds, was studied by using response surface methodology (RSM). Seed viability decreased as pressure increased, at all concentrations of both hypochlorite and carvacrol. Enhanced reductions of total aerobic mesophilic bacteria, total and faecal coliforms and yeast and moulds populations were observed as pressure and hypochlorite/carvacrol concentrations increased. The optimal treatment at 250 MPa of seeds soaked in 18000 ppm and 1500 ppm of calcium hypochlorite and carvacrol, respectively, maintained an acceptable germination rate (80% and 60%, respectively) and improved the microbial quality of the respective sprouts with reductions of more than 5 log cfu/g. These reduction levels can be considered a preservative goal for industrial mung bean sprout production.     

Reuterin,lactoperoxidase, lactoferrin and high hydrostatic pressure on the inactivation of food-borne pathogens in cooked ham

The antimicrobial effect of high hydrostatic pressure (HHP) processing combined with reuterin, lactoperoxydase system (LPS) and lactoferrin (LF) on the survival of Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Enteritidis and Escherichia coli O157:H7 in sliced cooked ham stored under strict refrigeration temperature (4 °C) and mild temperature abuse conditions (10 °C) was investigated. One day after treatment, L. monocytogenes counts in HHP at 450 MPa for 5 min were 0.8 log units lower, but a recovery was observed with counts not significantly different to those observed in control after 35 d. S. Enteritidis and E. coli O157:H7 levels were reduced around 5 log cfu/g by the pressure treatment (450 MPa/5 min) and the numbers of these pathogens did not increase significantly during the 35 d of storage at 4 °C. The individual application of reuterin and LPS influenced the survival of the three pathogens studied, extending the lag phase of L. monocytogenes and diminishing S. Enteritidis and E. coli levels throughout storage, whereas no effect was recorded when LF was added. When reuterin or LPS were applied in combination with HHP there was a synergistic antimicrobial effect against L. monocytogenes, avoiding at 4 °C the recovery observed with individual treatments. These combined treatments also kept the levels of S. Enteritidis and E. coli O157:H7 below the detection limit (<1 log unit) in cooked ham stored at 4 and 10 °C during 35 d. The results obtained in the present work suggest that HHP at 450 MPa for 5 min in combination with LPS or reuterin would be useful as a hurdle technology approach against L. monocytogenes, S. Enteritidis and E. coli O157:H7 in cooked ham.     

Modeling the inactivation of Neosartorya fischeri ascospores in apple juice by high pressure,power ultrasound and thermal processing

Neosartorya fischeri is a mould that spoils acid foods and can produce mycotoxins. In this work, the efficacy of high pressure processing (HPP, 600 MPa) and power ultrasound (24 kHz, 0.33 W/mL) in combination with 75 °C for the inactivation of four week old N. fischeri ascospores in apple juice was investigated and compared with 75 °C thermal processing alone. The HPP-75 °C process was the most effective technique for inactivating N. fischeri spores, resulting in 3.3 log reductions after 10 min vs. no inactivation for thermosonication (TS) and thermal processing. Unexpectedly, activation shoulders were observed during the TS process. Then, the effect of different temperatures on the ascospore inactivation in apple juice by HPP-thermal, TS and thermal processing was investigated, and the log survivors vs. time were modeled. Faster inactivation was achieved at higher temperatures for all the technologies tested, indicating the significant role of temperature for the spore inactivation, alone or combined with other processes. The Weibull model described the spore inactivation better by 600 MPa HPP-thermal (50, 60, 75 °C) and thermal (85, 90 °C), whereas Lorentzian was more appropriate for the TS treatment (65, 70, 75 °C). In conclusion, HPP is the best food preservation technology due to higher spore inactivation in apple juice at the same temperature.     

Increasing the microbial inactivation of Staphylococcus aureus in sauces by a combination of enterocin AS-48 and 2-nitropropanol, and mild heat treatments

Staphylococcus aureus was challenged with the cyclic bacteriocin AS-48 in four commercial sauces singly and in combination with sublethal heat treatments (50-60 °C, for 5 min) and with 2-nitro-1-propanol (2NPOH). Heating at 60 °C in combination with AS-48 (25 μg/ml) reduced initial counts (4.1-4.5 log CFU/ml) below detection limit (1.0 log CFU/ml), while a combined treatment at 55 °C inhibited proliferation of staphylococci in sauces for 24 h at 22 °C. In BHI broth, enterocin AS-48 (0-15 μg/ml) acted synergistically with 2NPOH (0-220 mM), reducing the concentrations of both antimicrobials required for inactivation of S. aureus. In sauces, enterocin AS-48 (25 μg/ml) plus 2NPOH (25 mM) reduced initial cell concentrations (4.1-5.0 log CFU/ml) below detectable levels within 8-24 h, depending on the sauce. The combinations of enterocin AS-48 and 2NPOH or sublethal heat are interesting for testing as part of hurdle technology aimed at reducing the risks for proliferation of S. aureus in sauces.     

无螺栓、快速拆卸式高温高压反应釜

高温高压热模拟装置的核心是反应釜 ,高温高压反应釜的性能直接影响整个实验装置的模拟效果与操作安全。以往的高压釜为“法兰螺栓密封”结构 ,存在釜体笨重、拆卸费力、密封不够及手动拆装受力不匀带来不安全因素等问题。针对这些难题 ,设计出一种无螺栓、快速拆卸式高温高压反应釜。该装置手动强度小、拆装效率高、压环受力均匀 ,密封效果稳定 ,有效地避免了操作过程的不安全因素。改进后的反应釜由于使用压力机的滑块与顶缸压紧 ,提高了反应釜的使用寿命。     

Comparison of a two-stage system with low pressure carbon dioxide microbubbles and heat treatment on the inactivation of Saccharomyces pastorianus cells

To clarify how Saccharomyces pastorianus cells were affected by a two-stage system that was heating and pressurizing after microbubbled carbon dioxide (MB-CO₂) was mixed with the S. pastorianus suspension at low temperature and pressure (two-stage MB-CO₂), S. pastorianus cells were observed by electronic microscopy and stained with propidium iodide (PI). Furthermore, the amounts of nucleic acid and protein leaked from treated S. pastorianus cells were determined and intracellular enzyme activities were measured. It was observed by scanning electric microscopy that wrinkles in S. pastorianus cells treated by two-stage MB-CO₂ with a heating coil at 50 °C (MB50) and heat treatments at 50 °C and 80 °C (H50 and H80) were more than those in untreated (NT) cells. Upon observation with transmission electron microscopy, it suggested that MB50 had a direct effect on the intracellular substrate, although little influence on the membrane, whereas H80 cells showed visible damage to cell membranes. However, it was recognized that PI intensity in MB50 cells was great than that in NT, H50 and H80 cells, and that the amount of nucleic acid and protein leaked from H80 cells was significantly higher than that of NT, MB50 and H50 cells. Furthermore, the enzyme inactivation efficiency in MB50 cells was the same as in H80 cells. These results estimate that inactivation of S. pastorianus by two-stage MB-CO₂ was due to actions of MB-CO₂ on the cell membrane and the intracellular substrate such as enzyme inactivation.     

Food chain information for broilers,pigs and bovines in Europe: Comparison of report forms and definitions of the relevant period for reporting treatments with veterinary medicinal products with withdrawal periods

Food chain information (FCI) refers to information that is gathered along the food chain for animals intended for slaughter and is exchanged between the stakeholders at the different stages of production. FCI includes, for example, information on veterinary medicinal products or other treatments administered to the animals within a relevant period (RP) and with a withdrawal period greater than 0 days according to Regulation (EC) No 853/2004. Since the EU regulation does not specify which exact data should be collected, there are different definitions of the RP and different forms for collecting FCI across Europe. As a consequence, the information content of FCI has become heterogenous. Our study aimed to gather FCI report forms and the definitions of RPs from 35 European countries via an expert survey. Our research showed that the time frame for the RPs ranges from 0 days to the entire fattening period for all three species across Europe. For pigs and bovines, there is no clear consensus on a meaningful time frame for the RP. However, for broilers, in most European countries the RP covers the entire fattening period. Thus, harmonising the RP to the entire fattening period for broilers should be considered across the EU. Further research is necessary to determine appropriate RPs for pigs and bovines. In the case of bovines, RPs should vary depending on production types. Establishing an animal health database and transitioning from paper-based to electronic FCI transmission could standardise RPs and bring data harmonisation. Currently, the various FCI forms have different structures and request differing information. While our study did not aim to identify the optimal parameters, we advise against using forms that only require a signature stating that there is no data that could affect meat safety. Instead, farmers should provide relevant data or answer yes-no-questions. Additionally, improving and modernising FCI should also include educating and training those who work with it daily. Reporting meaningful information and subsequent action at the abattoir are crucial to achieving the intended purpose of FCI as part of risk-based meat safety assurance systems.     

Development of a novel multi-locus variable-number tandem repeat analysis (MLVA) combined with high resolution melting analysis (HRMA) for Listeria innocua typing and its application in a food processing plant

Listeria monocytogenes is the causative bacteria of listeriosis, a type of food poisoning with high mortality, which mainly infects people through the consumption of ready-to-eat food. Most cases of L. monocytogenes contamination have occurred at food processing plants. Therefore, food companies must carefully monitor the proliferation and spread of this bacterium. Listeria innocua has often been reported to exist in food processing plants when the presence of the genus Listeria is investigated. In addition, because L. innocua and L. monocytogenes are known to act together, L. innocua is an important hygiene indicator for food companies. Multilocus variable-number tandem repeat analysis (MLVA) is a method used to discriminate between strains, based on the discrepancies in the number of repeating units within the tandem repeats (TRs). In many cases, MLVA uses capillary electrophoresis (CE) or base sequence analysis. However, the equipment used for these analyses is expensive, and requires a certain level of knowledge and skill for operation. Therefore, it is only used at research facilities. However, in order to rapidly trace the sources of contamination in food processing plants, it is necessary to easily discriminate between strains within the working areas. Therefore, in this study, we established a simpler MLVA method, using high resolution melting analysis (HRMA) to analyze the diversity of variable-number of tandem repeats (VNTRs). We investigated three VNTR loci (used in a previous MLVA-CE analysis) using MLVA-HRMA. The MLVA-HRMA of 23 L. innocua strains showed that this method differentiates between strains at a more or less equal level with MLVA, which uses base sequence analysis. HRMA is also used to investigate gene polymorphisms based on the Tm value of the PCR products. Therefore, a different peak pattern is observed depending on the internal SNP even if the number of repeating units are the same. We then evaluated the efficacy of MLVA-HRMA in differentiating between 96 strains isolated at food processing plants. This analysis demonstrated the usefulness of the MLVA-HRMA method and its discriminatory ability in tracing the sources of contamination in food processing plants. Since this method is simpler, and cheaper than the existing MLVA methods, it could see widespread use in food processing plants as a rapid investigative tool.     

苏丹M盆地高酸值原油有机酸的组成与分布

苏丹M盆地是苏丹乃至整个中、西非剪切带最富含油气的盆地之一,发现的原油主要为中质油(重度为20~34°API),其次为重质油(重度小于20°API),普遍高含沥青质、高含蜡、高凝固点、高酸值、低含硫。为了给高酸值原油的储运及加工利用提供科学依据,选择M盆地Fula North-3井Bentiu组产出的典型高酸值原油样品,进行不同馏分有机酸成分解剖。结果表明,高酸值原油的有机酸主要由环烷酸组成,且主要分布在300℃以上的重质馏分中;环烷酸的分子量分布情况与馏分的沸程趋势相一致,随着馏分变重、酸值增加,环烷酸的平均分子量增大、分布变宽、碳数范围增大;环烷酸结构以一环、二环、三环为主。图1表6参9     

Comparison of a continuous flow dipper well and a reduced water dipper well combined with ultraviolet radiation for control of microbial contamination

Continuous flow (CF) dipper wells, or small countertop sinks, are used in the foodservice industry for rinsing utensils such as stirring spoons and dishers. In addition, these dipper wells are designed as continuous flow not only to rinse and clean but to also control for the buildup of microorganisms. Here, we evaluate a reduced water (RW) dipper well – with and without ultraviolet subtype C (UV-C) disinfection – for control and inactivation of Escherichia coli present on a stainless steel utensil. Overall, the RW dipper well (with and without UV-C) performed significantly better than the CF dipper well for removal of E. coli in 10% skim milk medium at various exposure and rinse times. More specifically, at 5, 10, and 30 s, the RW dipper well without UV-C achieved 1.04, 1.72, and 2.03 greater log₁₀ (CFU/ml) reduction in E. coli compared to the CF dipper well at the same treatment times, respectively. When combined with UV-C, the RW dipper well increased reduction of E. coli by 0.36–1.68 log₁₀ (CFU/ml) over prolonged use (i.e. 2 h continuous use). Moreover, the RW dipper well combined with UV-C may provide a preventative step to reduce the growth and/or persistence of bacteria on the utensil as well as the dipper well reservoir, especially for E. coli in 10% skim milk medium. To our knowledge this is the first study to evaluate the efficacy of dipper wells – both RW and CF systems – in the removal of E. coli on a stainless steel utensil.     

Comparison of effects of mild heat combined with lactic acid on Shiga toxin producing Escherichia coli O157:H7, O103, O111, O145 and O26 inoculated to spinach and soybean sprout

The aim of the present study was to investigate the effect of lactic acid against Shiga toxin producing Escherichia coli (O157:H7 and non-O157 serogroups including O103, O111, O145 and O26) at different conditions. Soybean sprouts and spinach leaves inoculated with each serogroup of E. coli (∼7.00 + 1.00 log₁₀ cfu/g) were treated with the lactic acid solutions at different concentrations (0% (control), 1.5%, 2.0%, or 2.5%) and at different temperatures (20, 40, or 50 °C) for 3 min. Results indicated that regardless of the treatment temperature, no significant reduction in the numbers of any serogroup occurred in the control group (0%) (p > 0.05). However, lactic acid at concentration of 1.5%, 2% and 2.5% was found to be effective against all organisms tested. There was no significant difference (p > 0.05) between E. coli O157:H7 and non-O157 STEC serogroups at any treatment group. The highest reductions (ca. 4.00 log₁₀ cfu/g) of all serotypes in both produces were observed after immersing into 2.5% lactic acid at 50 °C. The results of this study showed that decontamination of fresh produces such as spinach and soybean sprout with lactic acid solutions prepared at mild temperatures (40 °C and 50 °C) might be an effective safety measure in preventing public health risks associated with these products contaminated with STEC.     

CO、CO_2和CH_4在稀土复合吸附剂上吸附动力学参数计算

采用固定床透过曲线法 ,建立了合适的吸附动态模型 ,用于描述CO、CO2 和CH4 在稀土复合吸附剂上的吸附特性 ,采用正交配置法对吸附动态模型进行求解 ,得到了CO、CO2 和CH4 的动力学参数 ,为吸附分离过程设计提供一定的参考依据 ,固定床透过曲线法是非常有效的实验方法 ,可以为其它吸附体系的数据测取提供借鉴作用     

Inactivation of Anisakis larvae in salt-fermented squid and pollock tripe by freezing,salting, and combined treatment with chlorine and ultrasound

The effects of freezing (−20 °C and −40 °C for 6 h, 12 h, and 1–21 days), salting (5, 10, 15, and 20% NaCl for 3 h, 6 h, 12 h, and 1–7 days), and a combined treatment with chlorine (500, 1000, 1500, and 2000 ppm) and ultrasound (37 kHz frequency and 1200 W for 5, 10, 15, 20, and 30 min) were investigated to observe the inactivation of Anisakis larvae in salt-fermented squid and pollock tripe or in the test tube. All larvae inoculated in squid and pollock tripe were inactivated after 48 h at −20 °C and 24 h at −40 °C. The average recovery rates of the larvae inoculated in squid and pollock tripe were 94.4% and 95.2%, respectively. The viabilities of larvae were 81.7% in 5% NaCl and 26.7% in 10% NaCl after 7 days of storage. However, all larvae were inactivated when submerged in 15% NaCl after 7 days of storage and 20% NaCl after 6 days of storage. Viability was reduced from 43.3% to 13.3% when ultrasound alone was used to treat live larvae in test tubes for 15–20 min. Furthermore, although no reduction effect on viability of larvae was observed when chlorine alone was used for treatment, 0% viability was observed using the combined treatment of 1500 ppm chlorine and ultrasound for 30 min. Interestingly, when the viscera of heavily parasitized conger eels were treated with chlorine and ultrasound, there was no reduction effect on viability of the larvae on the viscera. These results could be used to provide more specific guidelines for manufacturers and consumers about the freezing and salting conditions necessary to kill Anisakis larvae in salt-fermented squid and pollock tripe.     

Rapid detection of adulteration of cold pressed sesame oil adultered with hazelnut,canola, and sunflower oils using ATR-FTIR spectroscopy combined with chemometric

Sesame oil is one of the most valuable oil due to its bioactive properties, unique taste, odor, and flavor. Therefore, consumers tend to consume and willing to pay a higher price for sesame oil due to increasing awareness of consuming healthier and better food. However, sesame oil is subjected to adulteration risks with lower price vegetable oils which impairs consumer rights and human health. In this study, we purposed an ATR-FTIR based method for the rapid detection of food adulteration in sesame oil. For this purpose, sesame oil was adulterated with hazelnut, canola, and sun flower oils in different concentrations ranged from 1 to 50%. Cluster analysis of FTIR spectra was performed for differentiation and classification of pure sesame oil from adultured vegetable oil samples. In addition, a calibration curve was obtained to determine relationship between actual adulterant concentration and FTIR predicted concentrations using partial least square (PLS) method for each oil samples. According to these results, it could be concluded that ATR-FTIR technique has a potential for adulteration of sesame oil as a non-destructive, rapid, and effective alternative method.     

TBM地区低孔渗高产气储层预测

 本文从TBM地区目的层的地质和地球物理特征分析出发，以三维地震资料为基础，综合利用人工和神经网络波形分类等定性储层预测方法和利用反演及敏感地震属性分析，对TBM地区低孔渗砂岩分布区开展了砂体展布特征分析和天然气高产区预测研究。根据研究结果部署了10口钻井，已完钻的4口井中有3口获得高产气流（其中DK27井日产天然气36.8×10⁴m³）。值得指出的是，目前所用的预测方法还不能预测厚度小于6m的单砂层或砂层组构成的储层。     

新型耐高温酸化缓蚀剂XAI-180的研发与性能评价

为了使缓蚀剂适用于高温深井酸化施工的恶劣工况,提高其高温缓蚀综合性能,以曼尼希碱季铵盐和喹啉季铵盐复配物作为缓蚀剂主剂,通过协同优选复配增效剂和助溶剂等辅剂,采用正交实验完成了高温酸化复合缓蚀剂XAI-180的配方设计,结合失重法和电化学测试分析法评价了XAI-180的缓蚀性能。研究结果表明:①自制的曼尼希碱季铵盐缓蚀剂与喹啉季铵盐缓蚀剂复配主剂形成了明显的协同效应,当两者配比为21∶5时,缓蚀效果为最佳;②高温缓蚀剂XAI-180是一种既可以抑制阴极反应,又可以抑制阳极反应的混合控制型缓蚀剂;③在加入5%酸化缓蚀剂XAI-180、180℃的条件下,N80钢片在盐酸浓度为20%的常规酸中腐蚀速度为70 g/(m~2·h),在0.4%胶凝剂和0.8%胶凝剂的体系中的腐蚀速率分别为92.3 g/(m~2·h)、95.8 g/(m~2·h)。结论认为,高温酸化缓蚀剂XAI-180在180℃、20%盐酸浓度的胶凝酸体系中具有配伍性好、缓蚀性强等优点,能满足180℃以上储层酸化压裂施工的要求。     

Effects of sanitizing treatments with atmospheric cold plasma,SDS and lactic acid on verotoxin-producing Escherichia coli and Listeria monocytogenes in red chicory (radicchio)

The main objective of this study was to evaluate the synergistic effect of atmospheric cold plasma (ACP), Sodium Dodecyl Sulphate (SDS) and lactic acid (LA) on L. monocytogenes and verotoxin-producing E. coli in red chicory. Experimentally inoculated samples were pre-treated with either SDS, or SDS + LA for 5, 10 or 15 min. Pre-treated samples were then submerged in deionized water and either exposed to ACP generated by dielectric barrier discharge device (DBD: fixed parameters: 19.15 V and 3.15 A) for 15 min or left untreated. All combinations of treatments were evaluated for sensory effects. Viable counts of verotoxin-producing E. coli on red chicory decreased by more than 4 logs (4.78 Log CFU/cm² vs control) after a treatment with LA + SDS for 5 min and ACP for 15 min and often dropped below the limit of quantification. L. monocytogenes showed a higher tolerance to this sanitizing treatment and the level of inactivation was higher than 3 logs (3.77 Log CFU/cm² vs control) only by increasing the duration of the washing step in LA + SDS to 15 min. The different treatments had no detrimental effects on colour, freshness and texture of red chicory, but odour and overall acceptability of the samples treated by ACP slightly decreased during storage. Further optimization of treatment parameters for maintaining fresh characteristics are needed, but the effectiveness of combinations of sanitizers and ACP on other pathogens and fresh produce worth to be investigated.