TY - JOUR
T1 - Reduction in Listeria monocytogenes on fresh-cut broccoli by chlorine dioxide with ultrasonication
AU - Park, Jong Jin
AU - Lee, Won Young
N1 - Publisher Copyright:
© Korean Society of Food Preservation. All rights reserved.
PY - 2018
Y1 - 2018
N2 - The aim of this study was to investigate the effect of aqueous chlorine dioxide and ultrasonication (US) on microbial contamination and the quality properties of broccoli. Listeria monocytogenes was inoculated on the surface of fresh-cut broccoli, and the contaminated samples were treated with a range of ClO 2 concentrations (20, 60, and 100 ppm) for 1, 5, 10, and 20 min. To improve the disinfectant effect, US was used in combination with aqueous ClO 2 . The bacterial contamination decreased as the ClO 2 concentration was increased. Furthermore, the decrease in L. monocytogenes contamination was assessed according to the nature of the wash solution and the sequence of the disinfection process. The microbial inactivation by ClO 2 was significantly greater than with tap water, both as a single process and when combined with US. Inactivation by simultaneous treatment (US+ClO 2 ) was significantly more effective than that by ClO 2 alone (ClO 2 ) and with US as either a pretreatment or posttreatment (US/ClO 2 or ClO 2 /US). The results of a Weibull model analysis also indicated that simultaneous treatment (US+ClO 2 ) was more effective in removal of resistant bacterial cells. Treatment with ClO 2 and US did not cause discoloration of the broccoli. However, it was observed that simultaneous treatment (US+ClO 2 ) increased electrolyte leakage from the broccoli.
AB - The aim of this study was to investigate the effect of aqueous chlorine dioxide and ultrasonication (US) on microbial contamination and the quality properties of broccoli. Listeria monocytogenes was inoculated on the surface of fresh-cut broccoli, and the contaminated samples were treated with a range of ClO 2 concentrations (20, 60, and 100 ppm) for 1, 5, 10, and 20 min. To improve the disinfectant effect, US was used in combination with aqueous ClO 2 . The bacterial contamination decreased as the ClO 2 concentration was increased. Furthermore, the decrease in L. monocytogenes contamination was assessed according to the nature of the wash solution and the sequence of the disinfection process. The microbial inactivation by ClO 2 was significantly greater than with tap water, both as a single process and when combined with US. Inactivation by simultaneous treatment (US+ClO 2 ) was significantly more effective than that by ClO 2 alone (ClO 2 ) and with US as either a pretreatment or posttreatment (US/ClO 2 or ClO 2 /US). The results of a Weibull model analysis also indicated that simultaneous treatment (US+ClO 2 ) was more effective in removal of resistant bacterial cells. Treatment with ClO 2 and US did not cause discoloration of the broccoli. However, it was observed that simultaneous treatment (US+ClO 2 ) increased electrolyte leakage from the broccoli.
KW - Broccoli
KW - Chlorine dioxide
KW - Listeria monocytogenes
KW - Ultrasonication
UR - http://www.scopus.com/inward/record.url?scp=85062508362&partnerID=8YFLogxK
U2 - 10.11002/kjfp.2018.25.7.755
DO - 10.11002/kjfp.2018.25.7.755
M3 - Article
AN - SCOPUS:85062508362
SN - 1738-7248
VL - 25
SP - 755
EP - 762
JO - Korean Journal of Food Preservation
JF - Korean Journal of Food Preservation
IS - 7
ER -