Development of a novel method for two-step disinfection on cut vegetables
2017
Azuma, T. | Noto, H. | Yoshikawa, S. | Kakimoto, M.
This study aimed to develop a novel two-step disinfection method to reduce Escherichia coli inoculated on cut cabbage with no corresponding loss of quality. The approach consists of sonication for 5 minutes at 10℃ in 0.2% calcinated calcium (CCa) followed by immersion in 0.5% acetate buffer (AB) containing 0.3% polyglycerol monolaurate (C12PG) for 10 minutes at 10℃. Results showed a 2.7 log CFU/g reduction of E. coli and a low viable bacterial count during nine days of storage at 4℃. No significant difference was observed in specific volume (a measure of cut cabbage quality) between cabbage treated using this method and cabbage washed with sterilized water. These results indicate that the two-step disinfection method provides greater bactericidal effects than the conventional method with no adverse influence on the quality of cut vegetables.
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