The effect of pH on inactivation of pathogenic bacteria on fresh-cut lettuce by dipping treatment with electrolyzed water

被引：58

作者：

Yang, H

Swem, BL

Li, Y

机构：

[1] Univ Arkansas, Ctr Excellence Poultry Sci, Fayetteville, AR 72701 USA

[2] Univ Arkansas, Dept Biol & Agr Engn, Fayetteville, AR 72701 USA

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 03期

关键词：

fresh-cut vegetables; electrolyzed water; dipping treatment; pH; bacterial reduction;

D O I：

10.1111/j.1365-2621.2003.tb08280.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fresh-cut lettuce samples inoculated with S. Typhimurium, E. coli O157:H7 or L. monocytogenes were dipped into 300 ppm electrolyzed water (EW) at pH 4 to 9 and 30 degreesC for 5 min. The effects of treatment pH on bacterial reduction and visual quality of the lettuce were determined. The treatments at pH 4 and 8 resulted in the most effective inactivation of E. coli O157:H7, but the effect of pH was not significant (P > 0.05) for S. Typhimurium and L. monocytogenes. The treatment at pH 7 retained the best visual quality of lettuce, and achieved a reduction of approximately 2 log CFU/g for above 3 bacteria.

引用

页码：1013 / 1017

页数：5

共 30 条

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