PDF(Pubmed)
Abstract：
Fresh-cut produce is usually produced under standardized disinfection processes, which are unavailable at the ready-to-eat stage. Currently, chemical sanitizers are used for washing, but their disinfection efficacy is limited. In this study, UV-C (1.03 kJ/m2) was combined with organic acids that are generally recognized as safe (GRAS), including citric, malic, acetic, and lactic acids (LAs), to wash lettuce and cherry tomatoes that are contaminated with Escherichia coli O157:H7 and Salmonella Typhimurium. The results showed that LA was the most effective treatment among the single treatments, with a pathogen reduction and cross-contamination incidence of 2.0-2.3 log CFU/g and 28-35%, respectively. After combining with UV-C, the disinfection efficacy and cross-contamination prevention capacity of the four GRAS acids significantly improved. Among the combination treatments, the highest pathogen reduction (2.5-2.7 log CFU/g) and the lowest cross-contamination incidence (11-15%) were achieved by LA-UV. The analyses of ascorbic acid, chlorophyll, lycopene, antioxidant capacity, and ΔE indicated that neither the single nor combination treatments negatively affected the quality properties. These results provide a potential hurdle technology for fresh produce safety improvement at the ready-to-eat stage.
摘要：
鲜切农产品通常是在标准化的消毒过程下生产的，在即食阶段不可用。目前,化学消毒剂用于洗涤，但其消毒功效有限。在这项研究中,UV-C（1.03kJ/m2）与通常认为安全的有机酸（GRAS）结合使用，包括柠檬酸,苹果酸,乙酸,和乳酸（LA），洗涤被大肠杆菌O157：H7和鼠伤寒沙门氏菌污染的生菜和樱桃番茄。结果表明，在单一治疗方法中，LA是最有效的治疗方法，病原体减少和交叉污染发生率为2.0-2.3logCFU/g和28-35%，分别。与UV-C结合后，4种GRAS酸的消毒效果和防交叉污染能力明显提高。在联合治疗中，通过LA-UV实现了最高的病原体减少(2.5-2.7logCFU/g)和最低的交叉污染发生率(11-15%).抗坏血酸的分析，叶绿素,番茄红素,抗氧化能力，和ΔE表明，单一或组合处理都不会对质量性能产生负面影响。这些结果为即食阶段的新鲜农产品安全性改善提供了潜在的障碍技术。
