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首页> 外文期刊>RSC Advances >Reduction of Escherichia coli O157:H7 and naturally present microbes on fresh-cut lettuce using lactic acid and aqueous ozone
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Reduction of Escherichia coli O157:H7 and naturally present microbes on fresh-cut lettuce using lactic acid and aqueous ozone

机译：使用乳酸和臭氧水溶液对大肠杆菌O157：H7和天然存在的微生物在鲜切莴苣上

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摘要

Lactic acid (LA) is an effective sanitizer for disinfection of fresh produce. Tap water is generally used to wash disinfected fresh produce because sanitizer residues negatively affect the quality and organoleptic properties of the produce. However, tap water is ineffective for secondary disinfection compared with sanitizers. Thus, we propose a disinfection method using LA plus aqueous ozone (AO), an oxidizing sanitizer that does not lead to secondary residue. We compared the proposed method of 1% LA (90 s) plus 1 mg L-1 AO (30 s) or 2 mg L-1 AO (30 s) with the traditional method of 100 ppm chlorine (120 s) or 1% LA (120 s) plus tap water (30 s) and 2 mg L-1 AO (150 s). Microbial analysis showed that LA plus AO led to the greatest reductions in microbes (Escherichia coli O157:H7, aerobic mesophilic counts, aerobic psychrophilic counts, moulds, and yeasts) during storage (0-5 days at 5 degrees C). Quality analysis (colour, sensory qualities, electrolyte leakage, polyphenolic content, and weight loss) showed that LA + AO did not cause additional quality loss compared with tap water treatment. These results indicate that the hurdle technology proposed (LA plus AO) has a good potential for use in fresh produce disinfection.
机译：乳酸（LA）是一种有效的消毒剂，用于消毒新鲜农产品。自来水通常用于洗涤消毒的新鲜农产品，因为消毒剂残留物对生产的质量和感官特性产生负面影响。然而，与消毒剂相比，自来水对于二次消毒是无效的。因此，我们提出了一种使用La Plus臭氧（AO）的消毒方法，氧化消毒剂不会导致二次残留物。与100ppm氯（120s）或1％的传统方法进行比较了1％La（90s）加上1mg（90s）加1mg l-1 a​​o（30 s）或2mg l-1 a​​o（30 s）的方法La（120s）加自来水（30 s）和2 mg l-1 a​​o（150s）。微生物分析表明，La Plus AO导致微生物（大肠杆菌O157：H7，有氧嗜可能计数，有氧嗜嗜嗜患者计数，霉菌和酵母）的最大减少（在5℃下0-5天）。质量分析（颜色，感官素质，电解质泄漏，多酚含量和减肥）表明，与自来水处理相比，La + AO不会引起额外的质量损失。这些结果表明，提出的障碍技术（La Plus AO）具有良好的新鲜产生消毒的潜力。

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  • 来源
    《RSC Advances》 |2019年第39期|共8页
  • 作者

    Wang Jiayi; Wang Shan; Sun Yeting; Li Chen; Li Yanru; Zhang Qi; Wu Zhaoxia;

  • 作者单位

    Shenyang Agr Univ Coll Food Sci 120 Dangling Rd Shenyang 110866 Liaoning Peoples R China;

    Shenyang Agr Univ Coll Food Sci 120 Dangling Rd Shenyang 110866 Liaoning Peoples R China;

    Shenyang Agr Univ Coll Food Sci 120 Dangling Rd Shenyang 110866 Liaoning Peoples R China;

    Shenyang Agr Univ Coll Food Sci 120 Dangling Rd Shenyang 110866 Liaoning Peoples R China;

    Shenyang Agr Univ Coll Food Sci 120 Dangling Rd Shenyang 110866 Liaoning Peoples R China;

    Shenyang Agr Univ Coll Food Sci 120 Dangling Rd Shenyang 110866 Liaoning Peoples R China;

    Shenyang Agr Univ Coll Food Sci 120 Dangling Rd Shenyang 110866 Liaoning Peoples R China;

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  • 正文语种 eng
  • 中图分类 化学;
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