Universitat de Lleida, Food Technology Department, Agrotecnio-Cerca Center, 25001, Lleida, Carrer de Jaume II, 69, Spain.
Universidad de Córdoba, Faculty of Veterinary Medicine, Department of Food science and Technology, 14014, Córdoba, Avenida de Medina Azahara, 1, Spain.
J Sci Food Agric. 2022 Oct;102(13):5660-5669. doi: 10.1002/jsfa.11913. Epub 2022 May 10.
The purpose of the present study was to examine the inactivation of Salmonella enterica (50 μL; 10 CFU g ), Listeria monocytogenes (50 μL; 10 CFU g ), and murine norovirus (MNV-1; 50 μL; 10 50% tissue culture infectious dose (TCID ) mL ) on whole and fresh-cut strawberries after 2 min disinfection treatments (water (H O), chlorine 200 mg L (NaClO), water-assisted ultraviolet-C (UV-C) (WUV), and the combination WUV and 40 mg L of PA (WUV + PA)) in a water tank (15 L) equipped with 4 UV-C lamps (17.2 W each), and after 7 days of cold storage (4 and 10 °C). For MNV-1, dry UV-C treatment (DUV) was also tested. For all UV-C treatments, an irradiation dose of 1.3 kJ m was used.
When strawberries were washed with WUV, L. monocytogenes and S. enterica were reduced by 2.8 and 2.2 log CFU g , respectively. The addition of 40 mg L of PA to WUV (WUV + PA) increased the reduction range of L. monocytogenes and S. enterica by 1.9 and 0.8 log, respectively. Regarding the wash water, no pathogens were recovered after the WUV + PA treatment (detection limit 50 CFU mL ). Depending on storage conditions (7 days at 4 or 10 °C), reductions observed were 0.5 to 2.0 log for S. enterica and 0.5 to 3.0 log for L. monocytogenes. The reductions in MNV-1 titer after disinfection treatments ranged from 1.3 to 1.7 log. No significant differences between storage conditions were observed for MNV-1: titers did not decline or were reduced up to 0.3 log after 7 days of cold storage.
The three-way action for disinfecting strawberries by UV-C irradiation and PA, plus the physical removal of the microorganisms by agitated water, are effective against foodborne pathogens on strawberries and water wash. During storage, WUV had a larger impact on the inactivation kinetics of S. enterica. Storage had little impact on MNV-1 inactivation. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
本研究的目的是检验在 2 分钟消毒处理后（水（H O ）、氯 200mg/L（NaClO ）、水辅助紫外线-C（UV-C）（WUV ）和添加 40mg/L 的 PA 的 WUV（WUV+PA ）），整个和新鲜草莓的表面对食源性病原菌的灭活效果，其中包括沙门氏菌（50μL；10 个 CFU/g ）、李斯特菌（50μL；10 个 CFU/g ）和鼠诺如病毒（MNV-1；50μL；10 50%组织培养感染剂量（TCID ）mL ）。消毒处理在配备有 4 个紫外线-C 灯（每个 17.2W ）的 15L 水箱中进行，此外，还在 4 和 10°C 下进行了 7 天的冷藏。对于 MNV-1 ，还测试了干 UV-C 处理（DUV ）。对于所有的 UV-C 处理，均使用 1.3kJ/m 的辐照剂量。
当用 WUV 清洗草莓时，李斯特菌和沙门氏菌分别减少了 2.8 和 2.2 个对数 CFU/g 。向 WUV 中添加 40mg/L 的 PA（WUV+PA ）可使李斯特菌和沙门氏菌的减少范围分别增加 1.9 和 0.8 个对数。对于洗涤水，经 WUV+PA 处理后未检出病原体（检测限为 50CFU/mL ）。根据储存条件（4°C 或 10°C 下 7 天），沙门氏菌的减少范围为 0.5 至 2.0 个对数，李斯特菌的减少范围为 0.5 至 3.0 个对数。消毒处理后，MNV-1 效价降低 1.3 至 1.7 个对数。对于 MNV-1 ，在冷藏 7 天后，未观察到储存条件之间的显著差异：其效价没有下降，或仅减少了 0.3 个对数。
UV-C 辐照和 PA 的协同作用，以及搅动水对微生物的物理去除，这三种方法对草莓和水洗涤物中的食源性病原菌均有消毒效果。在储存过程中，WUV 对沙门氏菌的失活动力学有更大的影响。储存对 MNV-1 的失活影响不大。© 2022 作者。《食品科学杂志》由 John Wiley & Sons Ltd 代表化学工业协会出版。
