Journal
FOOD CONTROL
Volume 71, Issue -, Pages 371-375Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2016.07.022
Keywords
Chlorine dioxide gas; Plums; Pathogenic bacteria; Fumaric acid; UV-C
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Combined non-thermal treatment with chlorine dioxide (ClO2) gas, ultraviolet-C (UV-C) light, and fumaric acid was performed to inactivate Listeria monocytogenes and Escherichia coli O157:H7 inoculated on plums. Plums were treated with ClO2 gas (15 and 30 ppmv), fumaric acid (0.1, 0.3, and 0.5%), and by UV-C irradiation (3, 5, and 10 kJ/m(2)). The single treatments with 15 or 30 ppmv ClO2 gas, 0.5% fumaric acid, and 10 kJ/m(2) UV-C decreased the population of L. monocytogenes by 1.78, 2.00, 1.65, and 1.62 log CFU/g, respectively, and the population of E. coli O157:H7 by 1.73, 1.81, 134, and 2.07 log CFU/g, respectively. In addition, combined treatments reduced the populations of the pathogenic bacteria more than each treatment alone. In particular, the combined treatment with ClO2 gas (30 ppmv) for 20 min, fumaric acid (0.5%), and UV-C (10 kJ/m(2)) decreased the populations of L. monocytogenes and E. coli O157:H7 by 6.26 and 5.48 log CFU/g, respectively. These results suggest that combined treatment with ClO2 gas, UV-C light, and fumaric acid may be a useful hurdle technology to enhance the microbiological safety of plums. (C) 2016 Elsevier Ltd. All rights reserved.
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