Effects of malic acid or/and grapefruit seed extract for the inactivation of common food pathogens on fresh-cut lettuce

被引：14

作者：

Kim, Jin-Hee ^{[1
]}

Kwon, Ki-Hyun ^{[2
]}

Oh, Se-Wook ^{[1
]}

机构：

[1] Kookmin Univ, Dept Food & Nutr, Seoul 02707, South Korea

[2] Korea Food Res Inst, Seongnam 13539, Gyeonggi, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2016年 / 25卷 / 06期

关键词：

malic acid; grapefruit seed extract; foodborne pathogens; lettuce; reduction; ESCHERICHIA-COLI O157H7; LISTERIA-MONOCYTOGENES; SALMONELLA-TYPHIMURIUM; ANTIMICROBIAL ACTIVITY; ANTIBACTERIAL AGENT; ORGANIC-ACIDS; PRODUCE; SURVIVAL; ENTERITIDIS; VEGETABLES;

D O I：

10.1007/s10068-016-0274-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study investigated the antimicrobial activity of malic acid (MA), grapefruit seed extract (GSE), and combined (MA+GSE) treatment against Escherichia coli 0157:H7, Salmonella Typhimurium, and Listeria monocytogenes on fresh-cut lettuce. The antimicrobial effects of 1% MA and 0.5% GSE alone and in combination (1% MA+0.5% GSE) were tested on artificially inoculated lettuce during storage at 5 degrees C for 14 days. The maximum reductions of E. coli 0157:H7, S. Typhimurium, and L. monocytogenes were 4.96, 4.80, and 3.95 log CFU/g observed with MA+GSE during storage for 14 days, respectively. MA+GSE showed the greatest reduction against in E. coli 0157:H7 and L. monocytogenes. These results indicate that the combined treatment was more effective than MA and GSE alone treatment. Therefore, it suggests that MA + GSE could be used as an effective intervention method for improving microbiological safety of fresh-cut lettuce.

引用

页码：1801 / 1804

页数：4

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