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Evaluation of pulsed light for inactivation of foodborne pathogens on fresh-cut lettuce: Effects on quality attributes during storage

文献类型： 外文期刊

作者： Tao, Tingting 1 ; Ding, Chao 2 ; Han, Nengneng 3 ; Cui, Yu 2 ; Liu, Xianjin 1 ; Zhang, Cunzheng 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Lab Food Qual & Safety, State Key Lab Cultivat Base,Minist Agr,Inst Food, Minist Sci & Technol,Key Lab Control Technol & St, 50 Zhongling St, Nanjing 210014, Jiangsu, Peoples R China

2.Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Sa, Key Lab Grains & Oils Qual Control & Proc, 3 Wenyuan Rd, Nanjing 210023, Jiangsu, Peoples R China

3.Nanjing Agr Univ, Coll Hort, 1 Weigang, Nanjing 210095, Jiangsu, Peoples R China

关键词： Fresh-cut hydroponic lettuce; Pulsed light; Microbial inactivation; Storage quality

期刊名称：FOOD PACKAGING AND SHELF LIFE （ 影响因子：6.429； 五年影响因子：6.239 ）

ISSN： 2214-2894

年卷期： 2019 年 21 卷

页码：

收录情况： SCI

摘要： Minimally processed vegetables have a short shelf life and are susceptible to contamination of various foodborne pathogens. The aim of this work is to evaluate the bactericidal efficacy of pulsed light (PL) against four common foodborne pathogens inoculated on lettuce surface and its impact on quality attributes of lettuce through 8 days of storage at 4 degrees C. The results indicated that PL treatments were effective for inactivating the pathogens load on the leaves by 2.03-6.56 log(10) CFU/g depending on the applied fluence. However, the susceptibility of tested pathogenic strains to PL treatments differed significantly (P < 0.05). Staphylococcus aureus was identified as the most sensitive strain to PL, Escherichia coll. and Salmonella enteritidis showed moderated susceptibility while Listeria monocytogenes was most resistant. At the end of refrigerated storage, all PL treated lettuce maintained significantly lower total bacteria counts and total yeast & mold counts than the untreated control, which were within the maximum limit of 7.0 log(10) CFU/g. PL treatments could maintained the product quality during 8 days of storage by minimizing weight loss, preserving color and keeping good level of total soluble solids, chlorophyll and ascorbic acid. To consider both safety and quality of fresh-cut lettuce as well as treatment feasibility, PL treatment with fluence of 8.2-12.5 J/cm(2) was recommended for surface decontamination and shelf life extension of fresh-cut hydroponic lettuce.

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