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KMID : 1011620180340010008
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 1 p.8 ~ p.14
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Inactivation of Cronobacter sakazakii on Apples Using Organic Acid
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Kim Min-Su
Park Eun-Jin
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Abstract
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Purpose: Organic acids are generally recognized as safe (GRAS) and have been used to reduce bacteria in foods. This study aimed to evaluate the inhibitory effects of organic acids on Cronobacter sakazakii on the surfaces of apples using microbiological challenge testing.
Methods: To examine the sanitizing effects of four organic acids (acetic acid, citric acid, lactic acid, and propionic acid), we treated four organic acids to C. sakazakii at 1, 3 and 5% and compared the number of C. sakazakii using viable cell counting. We inoculated C. sakazakii to the peel, pulp, stem end, and blossom end of apples, followed by immersion into lactic acid at 1, 2, 3, and 5% for 1 minute. We also immersed the peel and pulp of apples inoculated with C. sakazakii into 1% lactic acid for 30 sec and 1, 3, and 5 minutes.
Results: As exposure concentrations and times to the four organic acids increased, the number of viable C. sakazakii decreased significantly (p<0.05). Lactic acid showed the greatest sanitizing effect on C. sakazakii compared to the other organic acids, and the sanitizing effects on the peel of apples were pronounced the most compared to the pulp and two ends of apples.
Conclusion: The sanitization of bacteria on the surfaces of fruits may be dependent on the physical structure of fruits and interactions between the fruit matrix and bacteria. Although we suggest 1% lactic acid as the most efficient sanitizer for removing C. sakazakii on the surfaces of apples, fruit type-dependent variability in the sanitizing effects of organic acids needs to be further studied.
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KEYWORD
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Cronobacter sakazakii, Enterobacter sakazakii, apple, organic acid, lactic acid
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