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KMID : 0545120150250091502
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Journal of Microbiology and Biotechnology
2015 Volume.25 No. 9 p.1502 ~ p.1509
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Synergistic Effect of Slightly Acidic Electrolyzed Water and Ultrasound at Mild Heat Temperature in Microbial Reduction and Shelf-Life Extension of Fresh-Cut Bell Pepper
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Ke Luo
Oh Deog-Hwan
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Abstract
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The objectives of this study were to evaluate the effect of combined treatments (slightly acidic electrolyzed water (SAEW), ultrasound (US), or mild heat (60°C)) on the growth of Listeria monocytogenes and Salmonella enterica serovar Typhimurium in fresh-cut bell pepper, and the shelf-life and sensory quality (color and texture) were followed during storage at 4ºC and 25°C. An additional 0.65, 1.72, and 2.70 log CFU/g reduction was achieved by heat treatments at 60°C for 1 min for DW, SAEW, and SAEW+US, respectively. Regardless of the type of pathogen, the combined treatment (SAEW+US+60°C) achieved a significantly (p < 0.05) longer lag time in all treatment groups. This combined treatment also prolonged the shelf-life of bell pepper up to 8 days and 30 h for the storage at 4ºC and 25ºC, respectively. There was also no significant difference in the color and hardness of treated (SAEW+US+60°C) bell pepper from that of control during the storage. This new hurdle approach is thus expected to improve the microbial safety of bell peppers during storage and distribution.
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KEYWORD
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Fresh-cut bell pepper, Slightly acidic electrolyzed water, Listeria monocytogenes, Salmonella enterica serovar Typhimurium, Ultrasound
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