Reduction effect of the selected chemical and physical treatments to reduce L-monocytogenes biofilms formed on lettuce and cabbage
DC Field | Value | Language |
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dc.contributor.author | Srey, Sokunrotanak | - |
dc.contributor.author | Park, Shin Young | - |
dc.contributor.author | Jahid, Iqbal Kabir | - |
dc.contributor.author | Ha, Sang-Do | - |
dc.date.available | 2019-03-08T21:38:23Z | - |
dc.date.issued | 2014-08 | - |
dc.identifier.issn | 0963-9969 | - |
dc.identifier.issn | 1873-7145 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/11973 | - |
dc.description.abstract | As people shift their attention away from unhealthy foods, healthy fresh produce has become popular. However, fresh produce has contributed to many outbreaks of Listeria monocytogenes, which can form a mature biofilm within 24 h. Recent control strategies have proved ineffective in ensuring safe food production. This study focuses on L. monocytogenes biofilms formed on lettuces and cabbages using a viable plate count method and field emission electron microscopy. We investigated the reduction efficacy of treatment with 200 parts per million (ppm) chlorine, 2% each of citric, lactic, and malic acids, 32 Hz ultrasonication (US), 390 mJ/cm(2) ultraviolet-C (UV-C), or 750 mJ/cm(2) cold oxygen plasma (COP) on L. monocytogenes biofilms. Following treatment, the quality of the vegetables was analyzed with standard procedures. UV-C and COP showed the best CPU reduction, regardless of the nature of the vegetable surface, while US failed to produce any significant reduction (P > 0.05). Furthermore, chemical treatments reduced count by <1 log colony forming unit (CFU)/cm(2) on lettuces, whereas a >2 log reduction was observed on cabbages. The effect of chemical treatment largely depended on the particular vegetable, while UV-C and COP achieved high reduction regardless of the vegetable, and had no effect on quality. We, therefore, speculate that UV-C and COP show promise in overcoming L monocytogenes biofilms on food produce. (C) 2014 Elsevier Ltd. All rights reserved. | - |
dc.format.extent | 8 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | ELSEVIER SCIENCE BV | - |
dc.title | Reduction effect of the selected chemical and physical treatments to reduce L-monocytogenes biofilms formed on lettuce and cabbage | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.foodres.2014.03.067 | - |
dc.identifier.bibliographicCitation | FOOD RESEARCH INTERNATIONAL, v.62, pp 484 - 491 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000340015100058 | - |
dc.identifier.scopusid | 2-s2.0-84899086399 | - |
dc.citation.endPage | 491 | - |
dc.citation.startPage | 484 | - |
dc.citation.title | FOOD RESEARCH INTERNATIONAL | - |
dc.citation.volume | 62 | - |
dc.type.docType | Article | - |
dc.publisher.location | 네델란드 | - |
dc.subject.keywordAuthor | Chemical control | - |
dc.subject.keywordAuthor | Ultraviolet-C | - |
dc.subject.keywordAuthor | Cold oxygen plasma | - |
dc.subject.keywordAuthor | Listeria monocytogenes | - |
dc.subject.keywordAuthor | Biofilm | - |
dc.subject.keywordAuthor | Lettuce | - |
dc.subject.keywordAuthor | Cabbage | - |
dc.subject.keywordPlus | ENTERICA SEROVAR TYPHIMURIUM | - |
dc.subject.keywordPlus | ACIDIC ELECTROLYZED WATER | - |
dc.subject.keywordPlus | AQUEOUS CHLORINE DIOXIDE | - |
dc.subject.keywordPlus | ESCHERICHIA-COLI O157-H7 | - |
dc.subject.keywordPlus | FRESH-CUT PRODUCE | - |
dc.subject.keywordPlus | LISTERIA-MONOCYTOGENES | - |
dc.subject.keywordPlus | BACILLUS-CEREUS | - |
dc.subject.keywordPlus | SODIUM-HYPOCHLORITE | - |
dc.subject.keywordPlus | UV-LIGHT | - |
dc.subject.keywordPlus | SALMONELLA-TYPHIMURIUM | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | sci | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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