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Control of Salmonella enterica serovar Typhimurium and Listeria monocytogenes on lettuce and radish sprouts by combined treatments with thymol, acetic acid, and ultrasound

Authors
Yoon, J.-H.Kim, J.-Y.Bae, Y.-M.Lee, S.-Y.
Issue Date
May-2023
Publisher
Elsevier Ltd
Keywords
Acetic acid; Hurdle; Leafy or sprout vegetables; Thymol; Ultrasound
Citation
Food Control, v.147
Journal Title
Food Control
Volume
147
URI
https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/68107
DOI
10.1016/j.foodcont.2022.109588
ISSN
0956-7135
1873-7129
Abstract
Lettuce or radish sprouts carrying Salmonella enterica serovar Typhimurium or Listeria monocytogenes were treated individually or in combination with thymol, acetic acid (AA), and/or ultrasound (US) at 23 ± 2 °C for 10 min. Approximately 0.17–1.71, 0.47–3.19, or 0.85–3.91 log-reductions against S. Typhimurium and L. monocytogenes were observed when submerged in 312.5 ppm (=minimal inhibitory concentration; MIC) thymol, 1% AA or MIC thymol + 1% AA at 23 ± 2 °C for 10 min. When treated simultaneously with MIC thymol +0.5% AA dipping at 23 ± 2 °C for 10 min, S. Typhimurium decreased by ≥ 5.00 log CFU/g on radish sprouts stored at 4 °C within 48 h and remained undetectable during 7 days of storage at 4 °C. In particular, dipping in 1/2*MIC thymol +0.5% AA together with 40 kHz US reduced S. Typhimurium and L. monocytogenes by 1.88–3.06 log CFU/g on radish sprouts, which had acceptable sensory properties. The highest lethal activity for killing S. Typhimurium and L. monocytogenes was achieved, ranging from 1.31 to 2.42 log CFU/g on lettuce or 2.02 to ≥4.48 log CFU/g on radish sprouts after combined treatments with MIC thymol +1% AA + 40 kHz US simultaneously at 23 ± 2 °C for 10 min. © 2022 Elsevier Ltd
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생명공학대학 (식품영양)
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