Reduction in Listeria monocytogenes on fresh-cut broccoli by chlorine dioxide with ultrasonication
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초록
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 ClO2 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 ClO2. The bacterial contamination decreased as the ClO2 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 ClO2 was significantly greater than with tap water, both as a single process and when combined with US. Inactivation by simultaneous treatment (US+ClO2) was significantly more effective than that by ClO2 alone (ClO2) and with US as either a pretreatment or posttreatment (US/ClO2 or ClO2/US). The results of a Weibull model analysis also indicated that simultaneous treatment (US+ClO2) was more effective in removal of resistant bacterial cells. Treatment with ClO2 and US did not cause discoloration of the broccoli. However, it was observed that simultaneous treatment (US+ClO2) increased electrolyte leakage from the broccoli.
Abstract
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 ClO2 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 ClO2. The bacterial contamination decreased as the ClO2 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 ClO2 was significantly greater than with tap water, both as a single process and when combined with US. Inactivation by simultaneous treatment (US+ClO2) was significantly more effective than that by ClO2 alone (ClO2) and with US as either a pretreatment or posttreatment (US/ClO2 or ClO2/US). The results of a Weibull model analysis also indicated that simultaneous treatment (US+ClO2) was more effective in removal of resistant bacterial cells. Treatment with ClO2 and US did not cause discoloration of the broccoli. However, it was observed that simultaneous treatment (US+ClO2) increased electrolyte leakage from the broccoli.
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