Related Experiment Video
Updated: May 31, 2026
The Portable Chemical Sterilizer (PCS), D-FENS, and D-FEND ALL: Novel Chlorine Dioxide Decontamination Technologies for the Military
Published on: June 29, 2014
Enhancing microbial safety and enzymatic stability of green peas using sequential sodium hypochlorite washing and
Aliyu Idris Muhammad1, Marlenne X Atta-Delgado2, Feihong Ji2
1College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Engineering Research Center of Flexible Intelligent Manufacturing for Food, Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, Zhejiang 314100, China; Department of Agricultural and Environmental Engineering, Bayero University, Kano, Nigeria.
Abstract:
Green peas are highly perishable and susceptible to microbial and quality deterioration, posing challenges to microbial safety and quality preservation. This study investigated the efficacy of sequential sodium hypochlorite (NaClO) washing and continuous in-package dielectric barrier discharge (DBD) plasma treatment for the inactivation of Listeria monocytogenes and Escherichia coli O157:H7 on fresh green peas. Treatments were applied individually and in combination for two treatment times: 48 s (CP48) and 120 s (CP120). For L.monocytogenes, individual treatments of CP48, CP120, and NaClO achieved reductions of 1.81, 2.21, and 1.13 log CFU/g, respectively, while combined treatments (NaClO-CP48 and NaClO-CP120) significantly enhanced inactivation to 2.97 and 3.74 log CFU/g. Similarly, E. coli reductions were 2.03, 2.81, and 1.97 log CFU/g for CP48, CP120, and NaClO, respectively, which increased to 3.95 and 4.03 log CFU/g under NaClO-CP48 and NaClO-CP120 treatments. This enhanced efficacy of NaClO-CP combined treatment is attributed to severe disruption of cell membrane integrity, with E. coli exhibiting greater susceptibility than L.monocytogenes. In addition, combined treatments effectively suppressed native aerobic bacteria (>2 log reduction) and molds and yeasts (>1.9 log reduction), maintaining microbial levels below 2.5 log CFU/g throughout 7-day refrigerated storage. Reductions in firmness and ascorbic acid were observed under combined treatments. Combined treatments resulted in greater inhibition of peroxidase and lipoxygenase activities compared to individual treatments, with reductions of >50% relative to the control after 7 days of storage, contributing to improved oxidative stability. These findings demonstrate that the sequential NaClO and in-package DBD plasma hurdle strategy effectively enhances the microbial safety and enzymatic stability of fresh green peas, with acceptable quality trade-offs.
More Related Videos
13:38Isolation of Native Soil Microorganisms with Potential for Breaking Down Biodegradable Plastic Mulch Films Used in Agriculture
Published on: May 10, 2013
07:07Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
Published on: April 7, 2017