کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4559340 | 1628418 | 2014 | 8 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Effect of hydrogen peroxide vapor treatment for inactivating Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes on organic fresh lettuce Effect of hydrogen peroxide vapor treatment for inactivating Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes on organic fresh lettuce](/preview/png/4559340.png)
• Fresh lettuce inoculated with foodborne pathogens was treated with hydrogen peroxide vapor.
• Three pathogens on surfaces of lettuce were significantly inactivated by HPV.
• No significant influences on quality of lettuce were observed after HPV treatment.
• Hydrogen peroxide residues were not detected after 36 h storage time in samples.
In this study, the efficacy of hydrogen peroxide vapor (HPV) for reducing Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes on lettuce was investigated as well as its effect on lettuce quality. Lettuce was inoculated with a cocktail containing three strains of each pathogen then treated with vaporized hydrogen peroxide for 0, 2, 4, 6, 8 and 10 min. The concentrations of hydrogen peroxide used were 0, 1, 3, 5 and 10%. With increasing treatment time and hydrogen peroxide concentration, HPV treatment showed significant (P < 0.05) reduction compared to the control (0%, treated with vaporized distilled water). In particular, vaporized 10% hydrogen peroxide treatment for 10 min was the most effective combination for reducing the three pathogens on lettuce. The reduction levels of S. Typhimurium, E. coli O157:H7 and L. monocytogenes on lettuce were 3.12, 3.15 and 2.95 log10 CFU/g, respectively. Furthermore, there were no significant (P > 0.05) quality changes (color and texture) of lettuce among all tested samples, and hydrogen peroxide residues were not detected after 36 h storage time in any of the treated samples. These results suggest that HPV treatment could be an alternative method for reducing S. Typhimurium, E. coli O157:H7 and L. monocytogenes on fresh produce.
Journal: Food Control - Volume 44, October 2014, Pages 78–85