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Combined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce

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dc.contributor.authorSagong, Hun-Gu-
dc.contributor.authorLee, Sun-Young-
dc.contributor.authorChang, Pahn-Shick-
dc.contributor.authorHeu, Sunggi-
dc.contributor.authorRyu, Sangryeol-
dc.contributor.authorChoi, Young-Jin-
dc.contributor.authorKang, Dong-Hyun-
dc.creator최영진-
dc.date.accessioned2013-04-18T07:09:19Z-
dc.date.available2013-04-18T07:09:19Z-
dc.date.issued2011-02-
dc.identifier.citationINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY Vol.145 No.1, pp. 287-292-
dc.identifier.issn0168-1605-
dc.identifier.urihttps://hdl.handle.net/10371/82131-
dc.description.abstractThis study was performed to compare the effectiveness of individual treatments (ultrasound and organic acids) and their combination on reducing foodborne pathogens on organic fresh lettuce. Lettuce leaves were inoculated with a cocktail of three strains each of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes and treated with ultrasound (40 kHz) alone, organic acids (0.3, 0.5, 0.7, 1.0, and 2.0% - malic acid, lactic acid, and citric acid) alone and combined with ultrasound and organic acids for 5 min. For all 3 pathogens, the combined treatment of ultrasound and organic acids resulted in additional 0.8 to 1.0 log reduction compared to individual treatments, without causing significant quality change (color and texture) on lettuce during 7 day storage. The maximum reductions of E. coli 0157:H7. S. Typhimurium, and L monocytogenes were 2.75, 3.18, and 2.87 log CFU/g observed after combined treatment with ultrasound and 2% organic acid for 5 min, respectively. Our results suggest that the combined treatment of ultrasound with organic acids was effective at increasing pathogen reduction compared to individual treatments without significantly affecting quality, and demonstrates its potential as a novel method to increase the microbial safety on organic fresh lettuce. (C) 2011 Elsevier B.V. All rights reserved.en
dc.language.isoenen
dc.publisherELSEVIERen
dc.subject복합학en
dc.subjectOrganic fresh lettuce-
dc.subjectFoodborne pathogen-
dc.subjectUltrasound-
dc.subjectOrganic acids-
dc.subjectFood safety-
dc.subjectCombined treatment-
dc.titleCombined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuceen
dc.typeArticle-
dc.contributor.AlternativeAuthor사공훈구-
dc.contributor.AlternativeAuthor이선영-
dc.contributor.AlternativeAuthor장판식-
dc.contributor.AlternativeAuthor류상렬-
dc.contributor.AlternativeAuthor최영진-
dc.contributor.AlternativeAuthor강동현-
dc.identifier.doi10.1016/j.ijfoodmicro.2011.01.010-
dc.description.srndOAIID:oai:osos.snu.ac.kr:snu2011-01/102/0000047059/2-
dc.description.srndSEQ:2-
dc.description.srndPERF_CD:SNU2011-01-
dc.description.srndEVAL_ITEM_CD:102-
dc.description.srndUSER_ID:0000047059-
dc.description.srndADJUST_YN:Y-
dc.description.srndEMP_ID:A077087-
dc.description.srndDEPT_CD:5321-
dc.description.srndCITE_RATE:3.327-
dc.description.srndFILENAME:11-02-Int_J_Food_Microbiology 145(1).pdf-
dc.description.srndDEPT_NM:농생명공학부-
dc.description.srndEMAIL:choiyj@snu.ac.kr-
dc.description.srndSCOPUS_YN:Y-
dc.description.srndCONFIRM:Y-
dc.identifier.rimsid14210-
dc.identifier.srnd2011-01/102/0000047059/2-
dc.type.rimsART-
Appears in Collections:
College of Agriculture and Life Sciences (농업생명과학대학)Dept. of Food and Animal Biotechnology (식품·동물생명공학부)Journal Papers (저널논문_식품·동물생명공학부)
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