Antimicrobial effects of combined UV-C or gamma radiation with natural antimicrobial formulations against Listeria monocytogenes, Escherichia coli O157: H7, and total yeasts/molds in fresh cut cauliflower
- Authors
- Tawema, Pamphile; Han, Jaejoon; Vu, Khanh Dang; Salmieri, Stephane; Lacroix, Monique
- Issue Date
- 1월-2016
- Publisher
- ELSEVIER
- Keywords
- Food pathogens; Natural antimicrobials; UV light; Gamma irradiation; Shelf life
- Citation
- LWT-FOOD SCIENCE AND TECHNOLOGY, v.65, pp.451 - 456
- Indexed
- SCIE
SCOPUS
- Journal Title
- LWT-FOOD SCIENCE AND TECHNOLOGY
- Volume
- 65
- Start Page
- 451
- End Page
- 456
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/90004
- DOI
- 10.1016/j.lwt.2015.08.016
- ISSN
- 0023-6438
- Abstract
- The aim of this study was to investigate the utilization of low doses of UV-C (5 and 10 kJ/m(2)) and gamma irradiation (0.5 and 1 kGy) treatments combined with natural antimicrobial formulations (oregano or lemongrass essential oil plus citrus extract and lactic acid), to inhibit the growth of Listeria monocytogenes, Escherichia coli O157:H7, and total yeasts and molds, on cauliflower. Unlike the usual procedure for this type of combination, irradiation was applied before spraying of natural antimicrobial formulations with 5 ml per 100 g of cauliflower, because this approach had shown better long-term effectiveness. The combination of gamma irradiation at 1 kGy with natural antimicrobials reduced the population of L. monocytogenes as well as E. coli O157:H7 below the detection limits during the storage period. Yeasts and molds were significantly inhibited by gamma irradiation at both 0.5 and 1 kGy. The spraying of natural antimicrobial formulations following application of UV-C led to a significant inhibition of all target microorganisms. (C) 2015 Elsevier Ltd. All rights reserved.
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Collections - Graduate School > Department of Biotechnology > 1. Journal Articles
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