Effects of hydroxyl radical on Listeria monocytogenes in fresh-cut iceberg lettuce ( Lactuca sativa var. iceberg): Survival, membrane permeability, microstructure and virulence gene expression

文献类型： 外文期刊

第一作者： Guan, Hongyang

作者： Guan, Hongyang;Sun, Yeting;Hou, Wanfu;Ge, Zhiwen;Zhao, Xiaoyan;Wang, Dan;Guan, Hongyang;Hou, Wanfu

作者机构：

关键词： Fresh-cut lettuce; Listeria monocytogenes; Hydroxyl radicals; Inhibitory mechanism

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2024 年 213 卷

页码：

收录情况： SCI

摘要： Contamination of fresh-cut vegetables with Listeria monocytogenes is a food safety issue of particular concern. However, the inhibitory effect of hydroxyl radicals on Listeria monocytogenes in fresh-cut iceberg lettuce is not clear. This paper expounded the control effect and mechanism of hydroxyl radicals on Listeria monocytogenes in fresh-cut iceberg lettuce. Results showed that hydroxyl radicals (& sdot;OH) treated lettuce for 20 min could effectively inhibit the number of Listeria monocytogenes, and better maintain the sensory quality of fresh-cut lettuce. Hydroxyl radicals (& sdot;OH) increased cell membrane permeability and UV-absorbing substances by destroying the cell membrane integrity of Listeria monocytogenes; and attenuated the virulence of Listeria monocytogenes by downregulating the expression of the virulence-related genes actA and recA; further affecting the survival and proliferation of Listeria monocytogenes in iceberg lettuce. This paper proposed an effective method to inhibit Listeria monocytogenes in fresh-cut lettuce, which will provide technical support and theoretical basis for its application in the fresh-cut lettuce industry.

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