Inactivation of pre-existing bacteria and foodborne pathogens on perilla leaves using a combined treatment with an organic acid and a surfactant
Tóm tắt
Fresh-cut vegetables can cause food poisoning due to contamination with pathogenic bacteria. In this study, in order to examine the effect of a combined treatment using an organic acid and surfactant on the microbial populations over perilla leaves, samples were treated with 1% citric acid and various concentrations (0.05, 0.1, 0.2, and 0.3%) of Tween 20. It was observed that after the combined treatment of 1% citric acid and 0.1% Tween 20, the aerobic mesophilic bacteria populations on perilla leaves decreased by 2.61 log CFU/g compared to the control. In addition, Escherichia coli O157:H7 and Salmonella typhimurium inoculated on perilla leaves were not detected after the combined treatment of citric acid and Tween 20. These results suggest that treatment with citric acid and Tween 20 can be effective for the inactivation of microorganisms on perilla leaves.
Tài liệu tham khảo
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