Control of Salmonella enterica serovar Typhimurium and Listeria monocytogenes on lettuce and radish sprouts by combined treatments with thymol, acetic acid, and ultrasound. (May 2023)

• Record Type: Journal Article
• Authors: Yoon, Jae-Hyun; Kim, Ji-Yeon; Bae, Young-Min; Lee, Sun-Young
• Is Part Of: Food control. Volume 147(2023)
• Publication Date: 2023-05
• Subjects: Acetic acid -- Leafy or sprout vegetables -- Hurdle -- Thymol -- Ultrasound; 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.2022.109588
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: Lettuce or radish sprouts carrying Salmonella enterica serovar Typhimurium or Listeria monocytogenes were treated individually or in combination with thymol, acetic acid (AA), and/or ultrasound (US) at 23 ± 2 °C for 10 min. Approximately 0.17–1.71, 0.47–3.19, or 0.85–3.91 log-reductions against S . Typhimurium and L. monocytogenes were observed when submerged in 312.5 ppm (=minimal inhibitory concentration; MIC) thymol, 1% AA or MIC thymol + 1% AA at 23 ± 2 °C for 10 min. When treated simultaneously with MIC thymol +0.5% AA dipping at 23 ± 2 °C for 10 min, S . Typhimurium decreased by ≥ 5.00 log CFU/g on radish sprouts stored at 4 °C within 48 h and remained undetectable during 7 days of storage at 4 °C. In particular, dipping in 1/2*MIC thymol +0.5% AA together with 40 kHz US reduced S . Typhimurium and L. monocytogenes by 1.88–3.06 log CFU/g on radish sprouts, which had acceptable sensory properties. The highest lethal activity for killing S . Typhimurium and L. monocytogenes was achieved, ranging from 1.31 to 2.42 log CFU/g on lettuce or 2.02 to ≥4.48 log CFU/g on radish sprouts after combined treatments with MIC thymol +1% AA + 40 kHz US simultaneously at 23 ± 2 °C for 10 min. Highlights: Combined chemical treatment were evaluated for inactivating pathogens in produce. Thymol and acetic acid combination were effective to reduce pathogens in produce. Effectiveness of chemical combination were increased with ultrasound incorporation. Optimum conditions were suggested to maintain quality and safety of fresh produce.