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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

Tawema, Pamphile, Han, Jaejoon, Vu, Khanh Dang, Salmieri, Stéphane, Lacroix, Monique
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2016 v.65 pp. 451-456
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
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.