کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8844211 | 1616509 | 2018 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Antibacterial activity of acidified sodium benzoate against Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in tryptic soy broth and on cherry tomatoes
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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چکیده انگلیسی
Concerns about undesirable by-products from chlorine sanitation of fresh produce and the limited efficacy with the presence of organic matter, have led to studies on alternative washing solutions. The aim of this study was to evaluate the antibacterial activities of acidified sodium benzoate (NaB) solutions against Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes in growth medium and on cherry tomatoes. Experimentally, the minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs, >3 Log reduction) of NaB against E. coli O157:H7 ATCC 43895, S. Enteritidis, and L. monocytogenes Scott A were determined at pHâ¯7.0-4.0 using micro-broth dilution method and agar plating method, respectively. The reduction of the three bacteria in tryptic soy broth (TSB) by 500 and 1000â¯ppm NaB at pHâ¯2.0, 2.5 and 3.0 for 30â¯min at 21â¯Â°C was compared. Residual bacterial cocktails inoculated on cherry tomatoes were determined after soaking in 3000â¯ppm NaB solution adjusted to pHâ¯2.0 for 3â¯min at 21â¯Â°C. Results showed that the MBC of NaB reduced from >10,000â¯ppm at pHâ¯7.0 to 1000â¯ppm at pHâ¯4.0 and was identical for the three bacteria. The log reduction of bacteria in TSB indicated that 1000â¯ppm NaB at pHâ¯2.0 was the most effective in killing the three pathogens. The respective reduction of E. coli O157:H7 and S. enterica cocktails inoculated on cherry tomatoes immersed in 3000â¯ppm NaB (pHâ¯2.0) at 21â¯Â°C for 3â¯min was 4.99â¯Â±â¯0.57 and 4.08â¯Â±â¯0.65â¯logâ¯CFU/g, which was significantly higher (pâ¯<â¯0.05) than the treatments of 200â¯ppm free chlorine at pHâ¯6.5. Conversely, the reduction of L. monocytogenes on tomatoes by 3000â¯ppm NaB (4.88â¯Â±â¯0.73â¯logâ¯CFU/g) was similar (pâ¯>â¯0.05) to 200â¯ppm chlorine. Furthermore, the reduction of bacterial cocktails on tomatoes by 3000â¯ppm NaB at pHâ¯2.0 was not affected after adding 1% tomato puree, and bacteria were not detected in NaB washing solutions with and without 1% tomato puree and on following un-inoculated tomatoes. This study showed that acidified NaB solution may be used as an alternative post-harvest wash of produce.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 274, 2 June 2018, Pages 38-44
Journal: International Journal of Food Microbiology - Volume 274, 2 June 2018, Pages 38-44
نویسندگان
Huaiqiong Chen, Qixin Zhong,