کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6390154 1628398 2016 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Microbial load reduction of sweet basil using acidic electrolyzed water and lactic acid in combination with mild heat
ترجمه فارسی عنوان
کاهش بار مایکروویو ریحان شیرین با استفاده از آب الکترولیز اسیدی و اسید لاکتیک همراه با حرارت ملایم
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
Sweet basil has been used worldwide as an ingredient for several cuisines. However, it can be contaminated with pathogens; especially Escherichia coli and Salmonella spp. are mainly introduced by poor hygiene during harvesting, cleaning, packaging and distribution. This study aimed to study the efficacy of lactic acid (LA) and acidic electrolyzed water (AEW) against mesophilic bacteria on sweet basil. In addition, a combination treatment was also investigated, using mild heat with the selected sanitizer to disinfect sweet basil inoculated with S. Typhimurium and E. coli. The 2% LA treatment showed high efficiency in microbial decontamination, and mesophilic bacteria were reduced by about 3 log CFU/g. Additionally, the decontamination efficacy of LA increased when combined with mild heat. The use of 2% LA at 50 °C showed the highest microbial reduction in sweet basil, in which mesophilic bacteria, S. Typhimurium, and E. coli were reduced by 4.62, 3.80 and 3.61 log CFU/g, respectively. These findings indicate that LA can be more effective than AEW in disinfection and provides greater efficiency when combined with mild 50 °C heat.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 64, June 2016, Pages 29-36
نویسندگان
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