Cold plasma-activated hydrogen peroxide aerosol inactivates Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua and maintains quality of grape tomato, spinach and cantaloupe
| Autor: | Philip Demokritou, Tony Z. Jin, Xuetong Fan, Yunbin Jiang, Kimberly J. B. Sokorai, Georgios Pyrgiotakis, Sudarsan Mukhopadhyay, Xihong Li |
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| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Salmonella typhimurium Salmonella Plasma Gases Listeria 030106 microbiology Colony Count Microbial Biology medicine.disease_cause Escherichia coli O157 Microbiology 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Solanum lycopersicum Cucumis melo Spinacia oleracea Food Preservation Vegetables medicine Food microbiology Humans Food science Hydrogen peroxide Escherichia coli Aerosols Food preservation food and beverages 04 agricultural and veterinary sciences General Medicine Hydrogen Peroxide biology.organism_classification 040401 food science chemistry Food Microbiology Spinach Bacteria Food Science |
| Zdroj: | International journal of food microbiology. 249 |
| ISSN: | 1879-3460 |
| Popis: | The purpose of this study was to investigate the efficacy of aerosolized hydrogen peroxide in inactivating bacteria and maintaining quality of grape tomatoes, baby spinach leaves and cantaloupes. Stem scars and smooth surfaces of tomatoes, spinach leaves, and cantaloupe rinds, inoculated with Escherichia coli O157:H7, Salmonella Typhimurium and Listeria innocua, were treated for 45s followed by additional 30min dwell time with hydrogen peroxide (7.8%) aerosols activated by atmospheric cold plasma. Non-inoculated samples were used to study the effects on quality and native microflora populations. Results showed that two ranges of hydrogen peroxide droplets with mean diameters of 40nm and 3.0μm were introduced into the treatment chamber. The aerosolized hydrogen peroxide treatment reduced S. Typhimurium populations by 5.0logCFU/piece, and E. coli O157:H7 and L. innocua populations from initial levels of 2.9 and 6.3logCFU/piece, respectively, to non-detectable levels (detection limit 0.6logCFU/piece) on the smooth surface of tomatoes. However, on the stem scar area of tomatoes, the reductions of E. coli O157:H7, S. Typhimurium, and L. innocua were only 1.0, 1.3, and 1.3 log, respectively. On the cantaloupe rind, the treatment reduced populations of E. coli O157:H7, S. Typhimurium and L. innocua by 4.9, 1.3, and 3.0logCFU/piece, respectively. Under the same conditions, reductions achieved on spinach leaves were 1.5, 4.2 and 4.0 log for E. coli O157:H7, S. Typhimurium and L. innocua, respectively. The treatments also significantly reduced native aerobic plate count, and yeasts and mold count of tomato fruits and spinach leaves. Furthermore, firmness and color of the samples were not significantly affected by the aerosolized hydrogen peroxide. Overall, our results showed that the efficacy of aerosolized hydrogen peroxide depended on type of inoculated bacteria, location of bacteria and type of produce items, and aerosolized hydrogen peroxide could potentially be used to sanitize fresh fruits and vegetables. |
| Databáze: | OpenAIRE |
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