Effects of UV-C treatment on inactivation of Escherichia coli O157:H7, microbial loads, and quality of button mushrooms

文献类型： 外文期刊

第一作者： Fan, Xuetong

作者： Fan, Xuetong;Guan, Wenqiang;Yan, Ruixiang

作者机构：

关键词： Mushrooms;Ultraviolet treatment;Escherichia coli O157:H7;Color;Antioxidant activity

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：5.537； 五年影响因子：5.821 ）

ISSN： 0925-5214

年卷期： 2012 年 64 卷 1 期

页码：

收录情况： SCI

摘要： This study investigated the effects of ultraviolet-C (UV-C) light applied to both sides of mushrooms on microbial loads and product quality during storage for 21 d at 4 degrees C. Microflora populations, color, antioxidant activity, total phenolics, and ascorbic acid were measured at 1, 7, 14 and 21 d of storage. Additionally, the inactivation of Escherichia coli O157:H7 by UV-C was determined. Results showed that UV-C doses of 0.45-3.15 kJ m(-2) resulted in 0.67-1.13 log CFU g(-1) reduction of E. coli O157:H7 inoculated on mushroom cap surfaces. UV-C radiation also reduced total aerobic plate counts by 0.63-0.89 log CFU g(-1) on the surface of mushrooms. Although mushrooms treated with UV-C had more severe browning with increasing dosage after initial treatment, the control mushrooms also browned as indicted by lower L* and higher a* values after 21 d of storage at 4 degrees C. In addition, the UV-C treatments apparently inhibited lesion development on the mushroom surface. During the first 7d. irradiated mushrooms had lower antioxidant activity, total phenolics, and ascorbic acid content compared to non-radiated samples. However, irradiated mushrooms reached similar amounts of these nutrients as the control after 14 d of storage at 4 degrees C. In summary, UV-C radiation could potentially be used for sanitizing fresh button mushrooms and extending shelf-life. Published by Elsevier B.V.

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