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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

Author:
Tawema, Pamphile, Han, Jaejoon, Vu, Khanh Dang, Salmieri, Stéphane, Lacroix, Monique
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2016 v.65 pp. 451-456
ISSN:
0023-6438
Subject:
Citrus, Cymbopogon, Escherichia coli O157, Listeria monocytogenes, anti-infective agents, anti-infective properties, cauliflower, detection limit, essential oils, fresh-cut produce, gamma radiation, irradiation, lactic acid, molds (fungi), oregano, spraying, storage time, ultraviolet radiation, yeasts
Abstract:
The aim of this study was to investigate the utilization of low doses of UV-C (5 and 10 kJ/m2) 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.
Agid:
5249438