Inactivation kinetics of Listeria monocytogenes and Salmonella enterica serovar Typhimurium on fresh-cut bell pepper treated with slightly acidic electrolyzed water combined with ultrasound and mild heat.

Inactivation kinetics of Listeria monocytogenes and Salmonella enterica serovar Typhimurium on fresh-cut bell pepper treated with slightly acidic electrolyzed water combined with ultrasound and mild heat. Food Microbiol. 2016 Feb;53(Pt B):165-71 Authors: Luo K, Oh DH Abstract The goal of this study was to enhance the antimicrobial effect of slightly acidic electrolyzed water (SAEW) through addition of synergistic treatment with ultrasound (US) and mild heat treatment in order to improve the microbial safety of fresh-cut bell pepper. To evaluate the synergistic effects, the Weibull model was used to mathematically measure the effectiveness of the individual and combined treatments against Listeria monocytogenes and Salmonella Typhimurium on the pepper. The combined treatment (SAEW+US+60 °C) resulted in the TR values of 0.04 and 0.09 min for L. monocytogenes and S. Typhimurium, respectively, as consequence of the minimum value. Subsequently, texture analysis was carried out to test the potential effect on quality of the samples due to the involved mild heat and ultrasound treatment. When compared to the control, there was no significant change (p ≥ 0.05) in the texture (color and hardness) of the samples that were treated by 1 min of the combined treatment (SAEW+US+60 °C) during storage at 4 °C for 7 days. This combined treatment achieved approximately 3.0 log CFU/g reduction in the two pathogens. The results demonstrate ...
Source: Food Microbiology - Category: Food Science Authors: Tags: Food Microbiol Source Type: research