The efficacy of combined (NaClO and organic acids) washing treatments in controlling Escherichia coli O157:H7, Listeria monocytogenes and spoilage bacteria on shredded cabbage and bean sprout
The efficacy of combined (NaClO and organic acids) washing treatments in controlling Escherichia coli O157:H7, Listeria monocytogenes and spoilage bacteria on shredded cabbage and bean sprout
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DOI：
10.1016/j.lwt.2017.06.042
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发表时间：
2017-11-01
影响因子：
6
通讯作者：
Kawasaki, Susumu
中科院分区：
文献类型：
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作者：
Inatsu, Yasuhiro;Weerakkody, Kamal;Kawasaki, Susumu
本研究评估了使用 100 mg/L 次氯酸钠 (NaClO)，然后用各种有机酸进行第二次清洗，以减少切碎的卷心菜或豆芽中天然细菌污染物或故意污染的大肠杆菌 O157:H7 或单核细胞增生李斯特氏菌的功效。用 NaClO 洗涤，然后用所用的任何有机酸进行第二次洗涤，可连续抑制嗜温细菌和大肠菌的生长，在 10 摄氏度下，切碎的卷心菜可存放 3 天，豆芽可存放 1 天。对于实验室接种的（大肠杆菌 O157:H7 或单核细胞增生李斯特氏菌）蔬菜样品，NaClO 清洗可将两种病原体减少约 3.0 log CFU/g，并且使用本研究中使用的任何有机酸进行二次清洗可额外减少 1.0 log CFU/g 这些病原体。植酸表现出与测试的有机酸相似或更高的抑菌效果。此外，在 10 摄氏度下储存的 4 天中，植酸洗涤有效地保留了豆芽和切碎的卷心菜的颜色。因此，我们的结果表明，先用 NaClO 洗涤，然后用植酸或上述任何有机酸进行第二次洗涤，可以增强生蔬菜的卫生状况。 (C) 2017 Elsevier Ltd. 保留所有权利。
The present study evaluated the efficacy of using 100 mg/L sodium hypochlorite (NaClO) followed by a second wash with various organic acids in reducing natural bacterial contaminants or intentionally contaminated Escherichia colt O157:H7 or Listeria monocytogenes in shredded cabbage or bean sprouts. NaClO wash followed by a second wash with any of the organic acids used could suppress the mesophilic and coliform bacterial growth continuously for up to 3 days of storage at 10 degrees C for shredded cabbage and 1 day for bean sprouts. For laboratory-inoculated (E. coli O157:H7 or L monocytogenes) vegetable samples, the NaClO wash reduced both pathogens by approximately 3.0 log CFU/g, and a secondary wash with any of the organic acids used in this study reduced an additional 1.0 log CFU/g of these pathogens. Phytic acid exhibited similar or higher bacteriostatic effectiveness than the tested organic acids. Moreover, phytic acid washes effectively retained the color of bean sprouts and shredded cabbage throughout the 4 days of storage at 10 degrees C. Therefore, our results suggest that a NaClO wash followed by a second wash with phytic acid or any organic acid mentioned above could enhance the sanitation of raw vegetables. (C) 2017 Elsevier Ltd. All rights reserved.