| Autor: |
Ukuku, Dike O., Mukhopadhyay, Sudarsan, Niemira, Brendan A., Olanya, Ocen M. |
| Předmět: |
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| Zdroj: |
Journal of Food Safety; Oct2024, Vol. 44 Issue 5, p1-13, 13p |
| Abstrakt: |
Incidence of foodborne illness due to bacterial contamination of fresh produce continue to exist despite continuous research on processing interventions to mitigate the problem. In this study, we combined atmospheric cold plasma treatments with an antimicrobial solution containing specific organic acids generally recognized as safe (GRAS) by the FDA and tested its antimicrobial efficacy against Salmonella enterica inoculated on tomato surfaces. Tomato surfaces were inoculated with at 5.6 log CFU/g of Salmonella by spotting 0.1 mL of 7 log CFU/ml Salmonella onto the tomato stem scars, and by dipping whole tomatoes into a solution of 7 log CFU/ml Salmonella for 3 min to achieve 4.1 log CFU/g. Antimicrobial efficacy of the organic acid‐based sanitizer + cold plasma treatments for 30, 60, 120, 180, and 360 s, were investigated, and significant bacterial inactivation was achieved above 120 s treatments. At 120 s, surviving populations of aerobic mesophilic bacteria recovered on the tomatoes surfaces averaged < 2 logs/g while yeast and mold survival averaged < 1 CFU/g. Treatment combination with this organic acid‐based sanitizer + cold plasma for 120 s resulted in a 4.9 log reduction of Salmonella on the stem scar area and a 3.9 log reduction on the smooth peel surface. Similarly, populations of aerobic mesophilic bacteria recovered on treated tomato surfaces averaged < 0.3 log CFU/g. The results of this study indicate that combining an organic acid‐based sanitizer with cold plasma treatments for ≥ 120 s can inactivates significant populations of Salmonella to enhance the microbial safety of tomato surfaces designated for fresh‐cut salad. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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