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KMID : 1007520160250061801
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Food Science and Biotechnology
2016 Volume.25 No. 6 p.1801 ~ p.1804
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Effects of malic acid or/and grapefruit seed extract for the inactivation of common food pathogens on fresh-cut lettuce
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Kim Jin-Hee
Kwon Ki-Hyun
Oh Se-Wook
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Abstract
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This study investigated the antimicrobial activity of malic acid (MA), grapefruit seed extract (GSE), and combined (MA+GSE) treatment against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on fresh-cut lettuce. The antimicrobial effects of 1% MA and 0.5% GSE alone and in combination (1% MA+0.5% GSE) were tested on artificially inoculated lettuce during storage at 5°C for 14 days. The maximum reductions of E. coli O157:H7, S. Typhimurium, and L. monocytogenes were 4.96, 4.80, and 3.95 log CFU/g observed with MA+GSE during storage for 14 days, respectively. MA+GSE showed the greatest reduction against in E. coli O157:H7 and L. monocytogenes. These results indicate that the combined treatment was more effective than MA and GSE alone treatment. Therefore, it suggests that MA + GSE could be used as an effective intervention method for improving microbiological safety of fresh-cut lettuce.
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KEYWORD
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malic acid, grapefruit seed extract, foodborne pathogens, lettuce, reduction
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