Inactivation efficacies of lactic acid and mild heat treatments against Escherichia coli strains in organic broccoli sprouts. (March 2022)

• Record Type: Journal Article
• Authors: Chen, Lin; Liu, Qin; Zhao, Xue; Zhang, Hongfei; Pang, Xinyi; Yang, Hongshun
• Is Part Of: Food control. Volume 133:Part A(2022)
• Publication Date: 2022-03
• Subjects: Organic acid -- Mild heat -- Modelling -- Pathogen -- Metabolomics -- Vegetable sprout; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2021.108577
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: The kinetics of the inactivation of Escherichia coli in organic broccoli sprouts by mild heat (MH) and lactic acid (LA) were investigated. In vitro survival kinetics showed that the cell number decreased dramatically and was not detectable after 120–135 s under combination treatment. Protein leakage and atomic force microscopy analyses showed that inactivation of E. coli cells resulted from disruption of the outer membrane by the sanitisers. LA almost destroyed the outer membrane and induced high protein leakage (3.78–10.75 μg/mL). MH enhanced the membrane damage caused by LA. The in vivo inactivation and following recovery during storage suggested that the combination treatment presented a potential inactivation process for organic vegetables or sprouts. Weibull model with higher R 2 values (0.66–0.99) best described the in vitro antibacterial kinetics and in vivo recovery dynamics. Moreover, the metabolic analysis revealed that citrate cycle (TCA) and amino acid metabolism contributed to the adaptive responses. Highlights: In vitro E. coli reductions were induced using lactic acid and mild heat. Atomic force microscopy images revealed outer membrane disruption of E. coli cells. In vivo E. coli decreased constantly under different treatments during storage. Weibull model was used for sanitising kinetics and recovery growth dynamics. Metabolic analysis showed the key role of energy supply and amino acid metabolism.