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Combined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce
Authors:Sagong Hun-Gu  Lee Sun-Young  Chang Pahn-Shick  Heu Sunggi  Ryu Sangryeol  Choi Young-Jin  Kang Dong-Hyun
Affiliation:
  • a Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Seoul National University, Seoul 151-921, Republic of Korea
  • b Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Agricultural Biomaterials, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea
  • c Department of Food and Nutrition, Chung-Ang University, 72-1 Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi-do 456-754, Republic of Korea
  • d Plant Pathology Division, National Institute of Agricultural Science and Technology, Suwon 441-707, Republic of Korea
  • e School of Food Science, Washington State University, Pullman, WA 99164- 6376, USA
  • Abstract:This study was performed to compare the effectiveness of individual treatments (ultrasound and organic acids) and their combination on reducing foodborne pathogens on organic fresh lettuce. Lettuce leaves were inoculated with a cocktail of three strains each of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes and treated with ultrasound (40 kHz) alone, organic acids (0.3, 0.5, 0.7, 1.0, and 2.0% — malic acid, lactic acid, and citric acid) alone and combined with ultrasound and organic acids for 5 min. For all 3 pathogens, the combined treatment of ultrasound and organic acids resulted in additional 0.8 to 1.0 log reduction compared to individual treatments, without causing significant quality change (color and texture) on lettuce during 7 day storage. The maximum reductions of E. coli O157:H7, S. Typhimurium, and L. monocytogenes were 2.75, 3.18, and 2.87 log CFU/g observed after combined treatment with ultrasound and 2% organic acid for 5 min, respectively. Our results suggest that the combined treatment of ultrasound with organic acids was effective at increasing pathogen reduction compared to individual treatments without significantly affecting quality, and demonstrates its potential as a novel method to increase the microbial safety on organic fresh lettuce.
    Keywords:Organic fresh lettuce  Foodborne pathogen  Ultrasound  Organic acids  Food safety  Combined treatment
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