Control Measures of Pathogenic Microorganisms and Shelf-Life Extension of Fresh-Cut Vegetables
We investigated the combined effect of using slightly acidic electrolyzed water (SAEW), ultrasounds (US), and ultraviolet-C light-emitting diodes (UV-C LED; 275 nm) for decreasing pathogenic <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> (SEA) in fresh-cut vegetable...
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| Format: | Article |
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MDPI AG
2021-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/3/655 |
| _version_ | 1797540691389186048 |
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| author | Jeong Yeon Lee So Young Yang Ki Sun Yoon |
| author_facet | Jeong Yeon Lee So Young Yang Ki Sun Yoon |
| author_sort | Jeong Yeon Lee |
| collection | DOAJ |
| description | We investigated the combined effect of using slightly acidic electrolyzed water (SAEW), ultrasounds (US), and ultraviolet-C light-emitting diodes (UV-C LED; 275 nm) for decreasing pathogenic <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> (SEA) in fresh-cut vegetables, including carrots, celery, paprika, and cabbage. Survival of pathogenic <i>E. coli</i> and SEA and quality properties of fresh-cut vegetables at 5 and 15 °C for 7 days were also investigated. When combined treatment (SAEW + US + UV-C LED) was applied to fresh-cut vegetables for 3 min, its microbial reduction effect was significantly higher (0.97~2.17 log CFU/g) than a single treatment (<i>p</i> < 0.05). Overall, the reduction effect was more significant for SEA than for pathogenic <i>E. coli</i>. At 5 °C, SAEW + US and SAEW + US + UV-C LED treatments reduced populations of pathogenic <i>E. coli</i> and SEA in all vegetables. At 15 °C, SAEW + US + UV-C LED treatment inhibited the growth of both pathogens in carrot and celery and extended the shelf life of fresh-cut vegetables by preventing color changes in all vegetables. Although the effects of treatments varied depending on the characteristics of the vegetables and pathogens, UV-C LED can be suggested as a new hurdle technology in fresh-cut vegetable industry. |
| first_indexed | 2024-03-10T13:05:45Z |
| format | Article |
| id | doaj.art-5c9cb8a3919144348746fdd091eeddb7 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T13:05:45Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5c9cb8a3919144348746fdd091eeddb72023-11-21T11:10:26ZengMDPI AGFoods2304-81582021-03-0110365510.3390/foods10030655Control Measures of Pathogenic Microorganisms and Shelf-Life Extension of Fresh-Cut VegetablesJeong Yeon Lee0So Young Yang1Ki Sun Yoon2Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, KoreaDepartment of Food and Nutrition, College of Human Ecology, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, KoreaDepartment of Food and Nutrition, College of Human Ecology, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, KoreaWe investigated the combined effect of using slightly acidic electrolyzed water (SAEW), ultrasounds (US), and ultraviolet-C light-emitting diodes (UV-C LED; 275 nm) for decreasing pathogenic <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> (SEA) in fresh-cut vegetables, including carrots, celery, paprika, and cabbage. Survival of pathogenic <i>E. coli</i> and SEA and quality properties of fresh-cut vegetables at 5 and 15 °C for 7 days were also investigated. When combined treatment (SAEW + US + UV-C LED) was applied to fresh-cut vegetables for 3 min, its microbial reduction effect was significantly higher (0.97~2.17 log CFU/g) than a single treatment (<i>p</i> < 0.05). Overall, the reduction effect was more significant for SEA than for pathogenic <i>E. coli</i>. At 5 °C, SAEW + US and SAEW + US + UV-C LED treatments reduced populations of pathogenic <i>E. coli</i> and SEA in all vegetables. At 15 °C, SAEW + US + UV-C LED treatment inhibited the growth of both pathogens in carrot and celery and extended the shelf life of fresh-cut vegetables by preventing color changes in all vegetables. Although the effects of treatments varied depending on the characteristics of the vegetables and pathogens, UV-C LED can be suggested as a new hurdle technology in fresh-cut vegetable industry.https://www.mdpi.com/2304-8158/10/3/655fresh-cut vegetablesslightly acidic electrolyzed water (SAEW)ultrasounds (US)ultraviolet-C light-emitting diodes (UV-C LED)shelf life |
| spellingShingle | Jeong Yeon Lee So Young Yang Ki Sun Yoon Control Measures of Pathogenic Microorganisms and Shelf-Life Extension of Fresh-Cut Vegetables Foods fresh-cut vegetables slightly acidic electrolyzed water (SAEW) ultrasounds (US) ultraviolet-C light-emitting diodes (UV-C LED) shelf life |
| title | Control Measures of Pathogenic Microorganisms and Shelf-Life Extension of Fresh-Cut Vegetables |
| title_full | Control Measures of Pathogenic Microorganisms and Shelf-Life Extension of Fresh-Cut Vegetables |
| title_fullStr | Control Measures of Pathogenic Microorganisms and Shelf-Life Extension of Fresh-Cut Vegetables |
| title_full_unstemmed | Control Measures of Pathogenic Microorganisms and Shelf-Life Extension of Fresh-Cut Vegetables |
| title_short | Control Measures of Pathogenic Microorganisms and Shelf-Life Extension of Fresh-Cut Vegetables |
| title_sort | control measures of pathogenic microorganisms and shelf life extension of fresh cut vegetables |
| topic | fresh-cut vegetables slightly acidic electrolyzed water (SAEW) ultrasounds (US) ultraviolet-C light-emitting diodes (UV-C LED) shelf life |
| url | https://www.mdpi.com/2304-8158/10/3/655 |
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