Synergistic Effects of Ultrasound and Sodium Hypochlorite (NaOCl) on Reducing Listeria monocytogenes ATCC19118 in Broth, Stainless Steel, and Iceberg Lettuce
- Authors
- Lee, Na-Young; Kim, Seok-Won; Ha, Sang-Do
- Issue Date
- Jul-2014
- Publisher
- MARY ANN LIEBERT, INC
- Citation
- FOODBORNE PATHOGENS AND DISEASE, v.11, no.7, pp 581 - 587
- Pages
- 7
- Journal Title
- FOODBORNE PATHOGENS AND DISEASE
- Volume
- 11
- Number
- 7
- Start Page
- 581
- End Page
- 587
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/12077
- DOI
- 10.1089/fpd.2013.1722
- ISSN
- 1535-3141
1556-7125
- Abstract
- This study was performed in order to determine whether a combined treatment of ultrasound and sodium hypochlorite (NaOCl) is more effective than individual treatment on reducing Listeria monocytogenes ATCC19118 on stainless steel and iceberg lettuce. The bactericidal effect of ultrasound and NaOCl was investigated in tryptic soy broth (TSB), on stainless steel and iceberg lettuce. Various concentrations of NaOCl (50, 100, 150, and 200 ppm) were tested along with various ultrasound treatment times (5, 20, 40, 60, 80, and 100 min). The combined treatment of ultrasound and NaOCl resulted in greater bacterial reductions than either treatment alone, without causing any significant changes in lettuce texture. The synergistic values of combined ultrasound and NaOCl treatments in TSB, on stainless steel, and on iceberg lettuce were 0.01-0.99 log(10) colony-forming units (CFU)/mL, 0.01-0.62 log(10) CFU/g, and 0.12-1.66 log(10) CFU/g, respectively. These results suggest that the combination of ultrasound and NaOCl was more effective than each treatment against Listeria monocytogenes, and that this combination can effectively sanitize fresh products such as iceberg lettuce.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - Graduate School > ETC > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.