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首页> 外文期刊>Journal of food engineering >Efficacy of decontamination and a reduced risk of cross-contamination during ultrasound-assisted washing of fresh produce
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Efficacy of decontamination and a reduced risk of cross-contamination during ultrasound-assisted washing of fresh produce

机译：超声波清洗新鲜农产品过程中的去污功效和降低的交叉污染风险

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Contamination of fresh produce with bacteria can occur during cultivation, harvest and post-harvest processing and the current sanitation approaches for post-harvest processing are not adequate for inactivation of pathogenic or spoilage bacteria that may be attached to the surface of fresh produce. This study evaluated the role of ultrasound with and without surfactants and sanitizers to improve decontamination of fresh produce and the impact of these treatments on the quality of fresh produce. Grampositive bacterial strain Listeria innocua, and gram-negative bacterial strains Escherichia coli O157:H7 and Pseudomonas fluorescens were tested in this study. The reduction in bacterial concentration from inoculated leaf samples increased with an increase in ultrasound treatment time until 10 min for all the three strains. When compared to ultrasound treatment alone, combination of ultrasound treatment with surfactants did not significantly increase the removal of E. coli and L. innocua from the lettuce surfaces, however, the removal efficacy of P. fluorescens increased significantly under the same treatment conditions. The results of simultaneous washing of multiple leaves using ultrasound showed the net bacterial reduction from lettuce leaves decreased by approximately 0.5 log CFU/cm(2) for all the selected strains compared to treatment of a single leaf. Similarly, combination of ultrasound with surfactants for simultaneous treatment of multiple leaves did not improve removal of E. coli and L innocua from the surface of lettuce leaves, but improved removal of P. fluorescens by approximately 1 log unit when compared to ultrasound treatment alone. The evaluation of the risk of potential cross-contamination during ultrasound washing suggested ultrasound could significantly reduce the bacterial attachment to the uninoculated lettuce surface. Combination of ultrasound with adequate active free chlorine could prevent the transfer of E. coli and L. innocua cells from the inoculated leaf sample to uninoculated leaves. Evaluation of lettuce quality attributes in our study found that exposure to ultrasound treatment for less than 10 min had no significant effect on the quality of fresh lettuce. Thus, ultrasound treatment has a potential to be an alternative for maintaining the safety and quality of fresh produce during post-harvest processing. (C) 2017 Elsevier Ltd. All rights reserved.
机译：新鲜农产品在培养，收获和收获后加工过程中可能受到细菌的污染，目前用于收获后加工的卫生方法不足以灭活可能附着在新鲜农产品表面的病原或腐败细菌。这项研究评估了有或没有表面活性剂和消毒剂的超声波对改善新鲜农产品去污的作用，以及这些处理对新鲜农产品质量的影响。在这项研究中测试了革兰氏阳性无毒李斯特菌和革兰氏阴性细菌大肠杆菌O157：H7和荧光假单胞菌。对于所有三个菌株，接种叶样品中细菌浓度的降低随着超声处理时间的增加而增加，直到10分钟。当与单独的超声处理相比时，将超声处理与表面活性剂组合使用不会显着增加从莴苣表面上去除大肠杆菌和无害李斯特菌，但是，在相同处理条件下，荧光假单胞菌的去除效果会显着提高。使用超声波同时清洗多片叶子的结果表明，与单片叶子处理相比，所有选定菌株的莴苣叶净细菌减少量降低了约0.5 log CFU / cm（2）。类似地，超声与表面活性剂的组合用于同时处理多片叶子并没有改善从莴苣叶表面去除大肠杆菌和无毒李子，但是与单独的超声处理相比，将荧光假单胞菌的去除提高了约1个对数单位。对超声清洗过程中潜在交叉污染风险的评估表明，超声可以显着减少细菌附着在未接种的生菜表面上。超声与足够的活性游离氯的结合可以防止大肠杆菌和无毒利什曼原虫细胞从接种叶片样品转移到未接种叶片。在我们的研究中对生菜质量属性的评估发现，超声处理少于10分钟对生菜的质量没有显着影响。因此，在收获后的加工过程中，超声处理有可能成为维持新鲜农产品安全性和质量的替代方法。 （C）2017 Elsevier Ltd.保留所有权利。

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