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The impact of pulsed light on decontamination, quality, and bacterial attachment of fresh raspberries

机译：脉冲光对新鲜树莓的去污，品质和细菌附着的影响

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摘要

Raspberries have served as vehicles for transmission of foodborne pathogens through fecal-oral route and have resulted in 11 outbreaks in the United States from 1983 through 2013. However, because of its dedicated structures and perishability, water based sanitizer washing cannot be used for raspberry decontamination. As a non-thermal technique, pulsed light (PL) may have the potential to maintain both safety and quality of fresh raspberries. The first objective of our study was to investigate Salmonella and Escherichia coli O157:H7 inactivation efficacy of pulsed light (PL) on fresh raspberries during 10 days storage at 4 ℃ The qualities of raspberries after PL. treatment, including color, texture, total phenolic content (TPC), total anthocyanin content (TAC), total bacteria count (TBC) as well as total yeast and mold count (TYMC), have also been evaluated during the 10 days storage. Compared with the untreated control, all the PL. treatments (5 s, 15 s and 30 s) maintained lower pathogen survival population during 10 days refrigerated storage. At day 10, all PL. treated raspberries maintained significantly lower TBC and TYMC than the control. Although PL. treatment for 30 s (with fluence of 28.2 J/cm~2) reduced most Salmonella and E coli O157:H7 right after treatment, by 4.5 and 3.9 log 10 CFU/g respectively, it failed to maintain its advantage during storage. In addition, color and texture of these raspberries changed negatively after 10 days storage. PL. 30 s provided the lowest TBC and TYMC at day 0, but failed to maintain its advantage during storage. To consider both safety and quality of fresh raspberries as well as the treatment feasibility, 5 s PL. treatment with fluence of 5.0 J/cm~2 was recommended for decontamination. The second objective was to study attachment of bacteria as well as decontamination effect of PL. on raspberries. Under the scanning electron microscopy (SEM), PL. showed severe damage to the cell membrane on smooth surface. Surface structure of raspberries affected the attachment of bacterial cells and the surface roughness provided protection for pathogenic bacteria. Our research demonstrated for the first time that successful PL. processing of raspberries should be evaluated for its impacts on both produce safety and quality during the storage. PL. with fluence of 5.0 J/cm~2 maintained both safety and quality of fresh raspberries during the refrigerated storage.
机译：覆盆子已成为通过粪-口途径传播食源性病原体的媒介，从1983年到2013年在美国造成11次暴发。但是，由于其专用的结构和易腐性，水基消毒剂洗涤无法用于覆盆子去污。作为一种非热技术，脉冲光（PL）可能具有维持新鲜树莓的安全性和质量的潜力。我们研究的第一个目的是研究在4℃储存10天后，脉冲光（PL）对新鲜树莓的沙门氏菌和大肠杆菌O157：H7的灭活功效。在储存10天的过程中，还评估了处理方法，包括颜色，质地，总酚含量（TPC），总花青素含量（TAC），总细菌数（TBC）以及酵母菌总数和霉菌总数（TYMC）。与未处理的对照组相比，所有的PL。处理（5 s，15 s和30 s）在冷藏10天期间保持较低的病原体存活种群。在第10天，所有PL。处理过的覆盆子的TBC和TYMC明显低于对照组。虽然PL。处理30 s（通量为28.2 J / cm〜2）后，大多数沙门氏菌和大肠杆菌O157：H7分别降低了4.5和3.9 log 10 CFU / g，未能在存储过程中保持优势。此外，这些树莓的颜色和质地在储存10天后发生了负面变化。 PL。 30 s在第0天提供了最低的TBC和TYMC，但未能在存储过程中保持其优势。考虑新鲜树莓的安全性和质量以及处理的可行性，PL为5 s。推荐使用5.0 J / cm〜2的通量处理。第二个目的是研究细菌的附着以及PL的去污效果。在覆盆子上。在扫描电子显微镜（SEM）下，PL。在光滑表面上显示出对细胞膜的严重损害。覆盆子的表面结构影响细菌细胞的附着，表面粗糙度为病原菌提供了保护。我们的研究首次证明了成功的PL。覆盆子的加工应评估其对储存期间产品安全性和质量的影响。 PL。能量密度为5.0 J / cm〜2时，在冷藏过程中既可以保证新鲜树莓的安全性，又可以保证其质量。

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  • 来源
    《Food microbiology》 |2016年第8期|135-143|共9页
  • 作者

    Wenqing Xu; Changqing Wu;

  • 作者单位

    School of Nutrition and Food Sciences, Louisiana State University AgCenter, Baton Rouge, LA 70808, USA ,Department of Animal and Food Sciences, University of Delaware, Newark DE 19716, USA;

    Department of Animal and Food Sciences, University of Delaware, Newark DE 19716, USA;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Raspberries; Pulse light; Salmonella; Escherichia coli O157:H7; Quality; Attachment;

    机译：山莓;脉冲光;沙门氏菌;大肠杆菌O157：H7;质量;附件;

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