Zhou Xinyi, Salazar Joelle K, Fay Megan L, Zhang Wei
Department of Food Science and Nutrition, Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL 60501, USA.
Division of Food Processing Science and Technology, U.S. Food and Drug Administration, Bedford Park, IL 60501, USA.
Foods. 2023 Jul 10;12(14):2653. doi: 10.3390/foods12142653.
Minimally processed produce is frequently contaminated with foodborne bacterial pathogens. Power ultrasound is a non-thermal and cost-effective technology that can be combined with other chemical sanitization methods. This study investigated the reduction of and Newport on grape tomato, romaine lettuce, and spinach washed with water, chlorine, or peroxyacetic acid alone or in combination with 25 or 40 kHz power ultrasound for 1, 2, or 5 min. Produce items were inoculated with either pathogen at 10 log CFU/g, dried for 2 h, and treated. Combined treatment of ultrasound and sanitizers resulted in 1.44-3.99 log CFU/g reduction of and 1.35-3.62 log CFU/g reduction of Newport, with significantly higher reductions observed on grape tomato. Synergistic effects were achieved with the hurdle treatment of power ultrasound coupled with the chemical sanitizers when compared to the single treatments; an additional 0.48-1.40 log CFU/g reduction of Newport was obtained with the addition of power ultrasound on grape tomato. In general, no significant differences were observed in pathogen reductions between the ultrasound frequencies, the sanitizers, or the treatment lengths. Results from this study suggest that incorporation of power ultrasound into the current washing procedure may be beneficial for the reduction, but not elimination, of bacterial pathogens on certain produce items, including tomatoes.
轻度加工的农产品经常被食源性病原体污染。功率超声是一种非热且经济高效的技术，可与其他化学消毒方法相结合。本研究调查了单独用水、氯或过氧乙酸，或与25kHz或40kHz功率超声联合使用1、2或5分钟，对葡萄番茄、长叶生菜和菠菜上的肠炎沙门氏菌和纽波特沙门氏菌的减少情况。将农产品接种上10 log CFU/g的任一病原体，干燥2小时后进行处理。超声与消毒剂联合处理使肠炎沙门氏菌减少1.44 - 3.99 log CFU/g，纽波特沙门氏菌减少1.35 - 3.62 log CFU/g，在葡萄番茄上观察到的减少量显著更高。与单一处理相比，功率超声与化学消毒剂的栅栏处理实现了协同效应；在葡萄番茄上添加功率超声后，纽波特沙门氏菌额外减少了0.48 - 1.40 log CFU/g。总体而言，在超声频率、消毒剂或处理时长之间，病原体减少量未观察到显著差异。本研究结果表明，将功率超声纳入当前的清洗程序可能有利于减少某些农产品（包括番茄）上的细菌病原体，但不能消除它们。
