Park Jun-Beom, Kang Ji-Hoon, Song Kyung Bin
Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea.
J Microbiol Biotechnol. 2018 Apr 28;28(4):503-509. doi: 10.4014/jmb.1711.11018.
Endive is widely consumed in a fresh-cut form owing to its rich nutritional content. However, fresh-cut vegetables are susceptible to contamination by pathogenic bacteria. This study investigated the antibacterial activities of the combined treatment of cinnamon leaf oil emulsion containing cetylpyridinium chloride or benzalkonium chloride (CLC and CLB, respectively) as a cationic surfactant and ultrasound (US) against and O157:H7 on endive. The combined treatment of CLC or CLB with US reduced the population of by 1.58 and 1.47 log colony forming units (CFU)/g, respectively, and that of O157:H7 by 1.60 and 1.46 log CFU/g, respectively, as compared with water washing treatment. The reduction levels of both pathogens were higher than those observed with 0.2 mg/ml sodium hypochlorite. In addition, the combined treatment showed no effect on the quality of the fresh-cut endive (FCE). In particular, the degree of browning in FCE was less for the treatment group than for the control and water washing treatment groups. Thus, cationic surfactant-based cinnamon leaf oil emulsions combined with US may be an effective washing treatment for the microbial safety of FCE.
由于营养丰富，苦苣常以鲜切形式大量食用。然而，鲜切蔬菜易受病原菌污染。本研究调查了含有十六烷基氯化吡啶或苯扎氯铵（分别为CLC和CLB）作为阳离子表面活性剂的肉桂叶油乳液与超声（US）联合处理对苦苣上的[具体细菌名称1]和O157:H7的抗菌活性。与水洗处理相比，CLC或CLB与US联合处理分别使[具体细菌名称1]的数量减少了1.58和1.47 log菌落形成单位（CFU）/克，使O157:H7的数量分别减少了1.60和1.46 log CFU/克。两种病原菌的减少水平均高于0.2毫克/毫升次氯酸钠处理的水平。此外，联合处理对鲜切苦苣（FCE）的品质没有影响。特别是，处理组FCE的褐变程度低于对照组和水洗处理组。因此，基于阳离子表面活性剂的肉桂叶油乳液与US联合处理可能是一种有效保障FCE微生物安全的洗涤处理方法。
