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KMID : 1011620180340060668
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 6 p.668 ~ p.672
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Combination of Benzoic Acid and Ultrasound Treatment to Reduce Microbial Contamination on Vegetables
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Kim Min-Soo
Park Eun-Jin
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Abstract
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Purpose: This study was conducted to determine an efficient combination of ultrasound and benzoic acid treatment for microbial sterilization. The combined treatment was applied against two bacteria that frequently contaminate fresh vegetables, Escherichia coli and Pseudomonas spp., and was compared with individual treatment with either ultrasound or benzoic acid.
Methods: The combination of ultrasound and benzoic acid was applied to a mixture of three Escherichia coli strains and Pseudomonas fluorescens B7 strain isolated from the floret surfaces of broccoli. Benzoic acid was applied for 30 min at different concentrations after which concentrations resulting in at least a 1 log reduction in the number of viable cells were selected for the combination treatment. Ultrasound was applied for 5-60 min in both single and combined treatments.
Results: The 0.10% and 0.01% benzoic acid were selected for combined treatment for the E. coli mixture and P. fluorescens B7, respectively. Combined treatment for over 5 min significantly reduced the number of viable cells when compared to indivudual treatment with either ultrasound or benzoic acid under the same conditions.
Conclusion: Combined treatment with ultrasound and benzoic acid was more effective than individual treatment for sterilization of fresh vegetables in vitro; however, further study is needed to determine if combined treatment is effective in vivo.
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KEYWORD
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benzoic acid, ultrasound, Escherichia coli, Pseudomonas, combination treatment
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