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Investigation on the inactivation effect and mechanism of Listeria monocytogenes in fresh-cut cucumber during storage by ultrasound combined with sodium hypochlorite

文献类型： 外文期刊

作者： Hou, Wanfu 1 ; Ma, Yue 1 ; Zhang, Chunhong 2 ; Zhao, Wenting 1 ; Zhao, Shuang 1 ; Wang, Pan 1 ; Zhao, Xiaoyan 1 ; Wang, Dan 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Key Lab Vegetable Postharvest Proc, Beijing Key Lab Fruits & Vegetables Preservat & Pr, Inst Agrifood Proc & Nutr,Minist Agr & Rural Affai, Beijing 100097, Peoples R China

2.Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Liaoning, Peoples R China

关键词： Fresh-cut cucumber; Combined treatment; Decontamination effect; Antibacterial mechanism

期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：8.4； 五年影响因子：8.0 ）

ISSN： 1350-4177

年卷期： 2023 年 101 卷

页码：

收录情况： SCI

摘要： Fresh agricultural products are frequently contaminated with Listeria monocytogenes (L. monocytogenes), which threatens consumer health. The mechanism of the inhibitory effect of ultrasound and sodium hypochlorite (USNaClO) on L. monocytogenes on fresh-cut cucumber remains poorly understood. Therefore, the bactericidal ability and mechanism of US-NaClO treatment on L. monocytogenes were studied on fresh-cut cucumber during storage using various approaches such as determination of intracellular material leakage, scanning electron microscopy, flow cytometry, and expression analysis of virulence genes. The results showed that the number of L. monocytogenes on fresh-cut cucumber was significantly reduced after ultrasound treatment for 5 min in combined with 75 ppm sodium hypochlorite treatment(P < 0.05). The US-NaClO treatment affected cell morphology, impaired cell membrane integrity, increased cell membrane permeability, and reduced the concentration of K+, inorganic phosphate, ATP, proteins, and DNA in bacterial cells, leading to the inactivation of microorganisms. In addition, the US-NaClO treatment downregulated expression of the virulence genes actA, hly, inlA, mpl, pclA, and plcB, thus decreasing the pathogenicity of bacteria. It can avoid contamination by pathogenic bacteria during the production of fresh-cut cucumber, while providing safety assurance for production.

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