Comparative evaluation of sanitation strategies against Listeria monocytogenes on food-contact surfaces in enoki mushroom (Flammulina velutipes) processing facilities

被引：0

作者：

Park, Kyung Min ^{[1
]}

Lee, Su-Bin ^{[1
]}

Chae, Hyobeen ^{[1
]}

Hwang, Injun ^{[1
]}

Kim, Se-Ri ^{[2
]}

Lee, Hyun Dong ^{[3
]}

Choi, Song-Yi ^{[1
]}

机构：

[1] Natl Inst Agr Sci, Rural Dev Adm, Microbial Safety Div, Wanju 55365, South Korea

[2] Rural Human Resource Dev Ctr, Rural Dev Adm, Wanju 55365, Jeollabuk Do, South Korea

[3] Natl Inst Agr Sci, Rural Dev Adm, Postharvest Engn Div, Wanju 55365, Jeollabuk Do, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2025年 / 34卷 / 06期

关键词：

Enoki mushroom; Listeria monocytogenes; Chemical disinfectant; Heat treatment; Synergism; PERACETIC-ACID; SODIUM-HYPOCHLORITE; STAINLESS-STEEL; BIOFILMS; DISINFECTION; CHLORINE; WATER; INACTIVATION; PEROXIDE;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

We investigated strategies to reduce Listeria monocytogenes contamination on food contact surfaces during enoki mushroom processing. Chemical disinfectants and thermal treatments were evaluated on conveyor belts, stainless steel, plastic surfaces, and Velcro strips. Without organic matter, chemical disinfectants effectively reduced L. monocytogenes, with stainless steel showing the highest susceptibility. Organic matter decreased disinfectant efficacy, but sodium hypochlorite remained most effective on stainless steel. Peracetic acid was more effective on conveyor belts and plastic surfaces than on stainless steel. Combining peracetic acid with dry heating synergistically reduced L. monocytogenes on Velcro strips. Moist heat at 70 degrees C alone was insufficient, but when combined with hot air drying, it effectively reduced L. monocytogenes on Velcro strips. Our findings emphasize the importance of surface-specific strategies combining chemical disinfection and thermal treatment for eliminating L. monocytogenes in mushroom processing environments.

引用

页码：1507 / 1516

页数：10

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