کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6390353 | 1628402 | 2016 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Inactivation of Cronobacter sakazakii in head lettuce by using a combination of ultrasound and sodium hypochlorite
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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چکیده انگلیسی
The present study investigated the synergistic effects of combined ultrasound (37 kHz, 380 W for 5-100 min) and sodium hypochlorite (NaOCl) (50-200 ppm) on reducing Cronobacter sakazakii KCTC 2949 in head lettuce. Ultrasound was not enough to inactivate C. sakazakii (0.01-0.58 log-reduction), whereas NaOCl significantly (P < 0.05) reduced C. sakazakii (0.58-2.77 log-reduction). Despite the significant reduction in C. sakazakii with NaOCl treatment (200 ppm), the combination of 100 min ultrasound and 200 ppm NaOCl resulted in an additional 1.67 log-reduction of C. sakazakii (4.44 log-reduction = 2.77 + 1.67 log). Synergistic reductions on C. sakazakii were observed in most combined treatments, although the most synergistic reduction values were <1.0 log10 CFU/g. The highest synergistic value of reduction in head lettuce was 1.08 log10 CFU/g when treated with a combination of 100 min ultrasound and 200 ppm NaOCl. Moreover, the pH and °Brix after combined treatment with 5-100 min ultrasound and 50-200 ppm NaOCl did not significantly differ from any single treated lettuce. These results indicate that combined treatment with 100 min ultrasound and 200 ppm NaOCl could be a potential approach to reduce C. sakazakii on post-harvest leaf vegetable during processing and enhance the shelf-life during distribution and storage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 60, February 2016, Pages 582-587
Journal: Food Control - Volume 60, February 2016, Pages 582-587
نویسندگان
Shin Young Park, Md. Furkanur Rahaman Mizan, Sang-Do Ha,