College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China.
College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
Int J Food Microbiol. 2021 Jan 16;337:108936. doi: 10.1016/j.ijfoodmicro.2020.108936. Epub 2020 Oct 30.
Development of novel and effective decontamination technologies to ensure the microbiological safety of fresh produce has gained considerable attention, mainly driven by numerous outbreaks. This work presented the first approach regarding to the application of the previously reported hurdle technologies on the sanitization of artificially contaminated cherry tomatoes. Thyme (Thymus daenensis) essential oil nanoemulsion (TEON, 8.28 nm in diameter with a narrow size distribution) was formulated via ultrasonic nanoemulsification, showing remarkably improved antimicrobial activity against Escherichia coli (E. coli) O157:H7, compared to the coarse emulsion. The antimicrobial effect of ultrasound (US), thyme essential oil nanoemulsion (TEON) and the combination of both treatments was assessed against E. coli O157:H7. The remarkable synergistic effects of the combined treatments were achieved, which decontaminated the E. coli populations by 4.49-6.72 log CFU/g on the surface of cherry tomatoes, and led to a reduction of 4.48-6.94 log CFU/sample of the total inactivation. TEON combined with US were effective in reducing the presence of bacteria in wastewater, which averted the potential detrimental effect of cross-contamination resulted from washing wastewater in fresh produce industry. Moreover, the treatments did not noticeably alter the surface color and firmness of cherry tomatoes. Therefore, ultrasound combined with TEON is a promising and feasible alternative for the reduction of microbiological contaminants, as well as retaining the quality characteristics of cherry tomatoes.
为确保新鲜农产品的微生物安全，开发新型、有效的消毒技术已引起广泛关注，这主要是由众多疫情暴发所驱动的。本研究首次提出将先前报道的障碍技术应用于人工污染樱桃番茄的消毒方法。通过超声纳米乳化制备了百里香（Thymus daenensis）精油纳米乳液（TEON，直径为 8.28nm，具有较窄的粒径分布），与粗乳液相比，其对大肠杆菌（Escherichia coli）O157:H7 的抗菌活性显著提高。超声（US）、百里香精油纳米乳液（TEON）及其联合处理对大肠杆菌 O157:H7 的抗菌效果进行了评估。联合处理表现出显著的协同作用，可使樱桃番茄表面的大肠杆菌种群减少 4.49-6.72log CFU/g，总灭活减少 4.48-6.94log CFU/样品。TEON 与 US 联合可有效减少废水中细菌的存在，避免了在新鲜农产品行业中由洗涤废水引起的潜在交叉污染的不利影响。此外，这些处理方法不会显著改变樱桃番茄的表面颜色和硬度。因此，超声联合 TEON 是一种有前途且可行的替代方法，可减少微生物污染物，同时保持樱桃番茄的质量特性。
