Reduction of Escherichia coli O157:H7 and naturally present microbes on fresh-cut lettuce using lactic acid and aqueous ozone.
Reduction of Escherichia coli O157:H7 and naturally present microbes on fresh-cut lettuce using lactic acid and aqueous ozone.
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DOI：
10.1039/c9ra03544c
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发表时间：
2019-07-17
期刊：
影响因子：
3.9
通讯作者：
Wu, Zhaoxia
中科院分区：
文献类型：
--
作者：
Wang, Jiayi;Wang, Shan;Sun, Yeting;Li, Chen;Li, Yanru;Zhang, Qi;Wu, Zhaoxia
乳酸（LA）是一种有效的消毒剂，用于新鲜农产品的消毒。自来水通常用于清洗消毒的新鲜农产品，因为消毒剂残留物会对农产品的质量和感官特性产生负面影响。然而，与消毒剂相比，自来水对二次消毒无效。因此，我们提出了一种使用LA加含水臭氧（AO）的消毒方法，这是一种不会导致二次残留的氧化消毒剂。我们比较了1% LA（90 s）加1 mg L−1 AO（30 s）或2 mg L−1 AO（30 s）的拟议方法与100 ppm氯（120 s）或1% LA（120 s）加自来水（30 s）和2 mg L−1 AO（150 s）的传统方法。微生物分析表明，LA加AO导致在储存期间（5 °C下0-5天）微生物（大肠杆菌O 157：H7、需氧嗜中温菌计数、需氧嗜冷菌计数、霉菌和酵母菌）的最大减少。质量分析（颜色，感官质量，电解质渗漏，多酚含量，和重量损失）表明，LA + AO没有造成额外的质量损失相比，自来水处理。这些结果表明，提出的栅栏技术（LA + AO）具有很好的潜力，用于新鲜农产品消毒。乳酸+臭氧是一种有效的生鲜农产品栅栏消毒技术。
Lactic acid (LA) is an effective sanitizer for disinfection of fresh produce. Tap water is generally used to wash disinfected fresh produce because sanitizer residues negatively affect the quality and organoleptic properties of the produce. However, tap water is ineffective for secondary disinfection compared with sanitizers. Thus, we propose a disinfection method using LA plus aqueous ozone (AO), an oxidizing sanitizer that does not lead to secondary residue. We compared the proposed method of 1% LA (90 s) plus 1 mg L−1 AO (30 s) or 2 mg L−1 AO (30 s) with the traditional method of 100 ppm chlorine (120 s) or 1% LA (120 s) plus tap water (30 s) and 2 mg L−1 AO (150 s). Microbial analysis showed that LA plus AO led to the greatest reductions in microbes (Escherichia coli O157:H7, aerobic mesophilic counts, aerobic psychrophilic counts, moulds, and yeasts) during storage (0–5 days at 5 °C). Quality analysis (colour, sensory qualities, electrolyte leakage, polyphenolic content, and weight loss) showed that LA + AO did not cause additional quality loss compared with tap water treatment. These results indicate that the hurdle technology proposed (LA plus AO) has a good potential for use in fresh produce disinfection. Lactic acid plus aqueous ozone is an effective hurdle technology for fresh produce disinfection.
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