使用超声波和等离子体激活水处理同时进行新鲜切割的菜的微生物消毒
Sohee Yoon1, Hye Won Lee1, Ji-Yeong Jessica Bak1
1Department of Food Science and Technology, Seoul Women's University, 621, Hwarangro, Nowon-gu, Seoul 01797, Republic of Korea.
International journal of food microbiology
|September 24, 2024
概括
用血激活水 (PAW) 进行超声波 (US) 处理,有效减少新鲜切割的菜上的细菌. 这种UP处理可以使大肠杆菌和李斯特菌等病原体无效,而不会受到热损伤或改变颜色.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 新鲜切割的产品容易受到微生物污染.
- 有效的净化方法对于食品安全至关重要.
- 血激活水 (PAW) 在微生物失活方面表现有前途.
研究的目的:
- 在PAW (UP处理) 中研究超声波 (US) 治疗策略,用于在新鲜切割的菜中禁活细菌.
- 为了确定最佳的UP处理条件,以对细菌进行消毒.
- 评估UP处理对菜质量和细菌细胞完整性的影响.
主要方法:
- 使用了超声波 (US) 在血激活水 (PAW) 中处理新鲜切割的菜.
- 多样化的血释放和美国治疗时间.
- 测量了本地有氧细菌,大肠杆菌O157:H7和L. monocytogenes.的细菌失活率 (log CFU/g).
- 评估PAW特性 (ORP,导电,pH) 的变化.
- 评估了对菜颜色,细胞脂质过氧化,活性氧物种 (ROS) 和膜损伤的非热效应.
主要成果:
- 在最佳的UP处理条件下 (61.5分钟排出,338秒处理) 实现了显著的细菌无活化:本土细菌2.7日志CFU/g,大肠杆菌O157:H71.7日志CFU/g,L. monocytogenes. 3.2日志CFU/g.
- 增加的血放电或美国时间增加了PAW氧化减电潜力和电导率,同时降低了pH值.
- UP处理通过非热方式使细菌失活,从而保持菜的颜色.
- 观察到在幸存的细菌细胞中增加了脂质过氧化,ROS生产和膜损伤.
结论:
- UP处理是一种有前途的非热方法,用于新鲜切割的菜的细菌消毒.
- 该研究确定了有效禁用常见的食源性病原体的最佳参数.
- UP治疗增强了细菌细胞损伤,有助于其疗效.
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