|
KMID : 1007520130220010275
|
|
Food Science and Biotechnology
2013 Volume.22 No. 1 p.275 ~ p.278
|
|
|
Combined Effect of Calcium Oxide and Sonication to Reduce Foodborne Pathogens on Fresh Produce
|
|
Yoon Jae-Hyun
Bae Young-Min
Jung Kyu-Seok
Heu Sung-Gi
Lee Sun-Young
|
|
|
Abstract
|
|
|
|
This study was conducted to investigate the antibacterial activity of calcium oxide (CaO), sonication, and their combination against foodborne pathogens on several fresh produce. The results showed that combined treatment inhibited Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium on fresh produce. However, the effectiveness of treatments for reducing populations of foodborne pathogens varied depending on the types and condition of the fresh produce. This study demonstrated that the antibacterial potency of CaO and its application with sonication could be one of alternatives for controlling foodborne pathogens on fresh produce.
|
|
|
KEYWORD
|
|
|
calcium oxide, combination treatment, foodborne pathogen, fresh produce, sonication
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|