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Inactivation of Salmonella Typhimurium in fresh cherry tomatoes using combined treatment of UV-TiO2 photocatalysis and high hydrostatic pressure

Authors
Shahbaz, Hafiz MuhammadKim, SanghunKim, Jeong UnPark, DaseulLee, MijinLee, Dong-UnPark, Jiyong
Issue Date
Oct-2018
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Keywords
Salmonella Typhimurium; Cherry tomato; UV-TiO2 photocatalysis; High hydrostatic pressure
Citation
FOOD SCIENCE AND BIOTECHNOLOGY, v.27, no.5, pp 1531 - 1539
Pages
9
Journal Title
FOOD SCIENCE AND BIOTECHNOLOGY
Volume
27
Number
5
Start Page
1531
End Page
1539
URI
https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/728
DOI
10.1007/s10068-018-0368-3
ISSN
1226-7708
2092-6456
Abstract
The antibacterial efficacy of UV-TiO2 photocatalysis pre-washing in a water-assisted system (UVT, 4.5mW/cm(2), 5-15min) and high hydrostatic pressure (HHP, 300-500MPa, 1min at 25 degrees C) post-package combined treatment was evaluated against Salmonella Typhimurium inoculated onto whole cherry tomato surfaces and compared with chlorine disinfection (200ppm). An air pump was fitted at the bottom of UVT reactor to create turbulent flow for rotation of fruits for uniform disinfection. UVT-HHP combined treatment at 500MPa achieved bacterial reduction of more than 5 log via a synergistic effect, compared with chlorine disinfection. Lycopene and total phenolic contents and antioxidant activities were not significantly changed in tomatoes after any treatment. UVT-HHP combined treatment did not affect the surface color but caused softness in tomatoes. UVT pre-washing followed by HHP post-package treatment can be the effective intervention strategy alternative to conventional chlorine disinfection for production of ready-to-eat (RTE) fresh cherry tomatoes.
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Lee, Dong-Un
대학원 (식품생명공학과)
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