title: Synergistic Effect of Slightly Acidic Electrolyzed Water and Ultrasound at Mild Heat Temperature in Microbial Reduction and Shelf-Life Extension of Fresh-Cut Bell Pepper.
abstract: The objectives of this study were to evaluate the effect of combined treatments (slightly acidic electrolyzed water (SAEW), ultrasound (US), or mild heat (60°C)) on the growth of Listeria monocytogenes and Salmonella enterica serovar Typhimurium in fresh-cut bell pepper, and the shelf-life and sensory quality (color and texture) were followed during storage at 4°C and 25°C. An additional 0.65, 1.72, and 2.70 log CFU/g reduction was achieved by heat treatments at 60°C for 1 min for DW, SAEW, and SAEW+US, respectively. Regardless of the type of pathogen, the combined treatment (SAEW+US+60°C) achieved a significantly (p < 0.05) longer lag time in all treatment groups. This combined treatment also prolonged the shelf-life of bell pepper up to 8 days and 30 h for the storage at 4°C and 25°C, respectively. There was also no significant difference in the color and hardness of treated (SAEW+US+60°C) bell pepper from that of control during the storage. This new hurdle approach is thus expected to improve the microbial safety of bell peppers during storage and distribution.
authors.affiliation: Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology, Kangwon National University, Chuncheon 200-701, Republic of Korea.
authors.forename: Ke
authors.initials: K
authors.lastname: Luo
authors.affiliation: Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology, Kangwon National University, Chuncheon 200-701, Republic of Korea.
authors.forename: Deog-Hwan
authors.initials: DH
authors.lastname: Oh
mesh_terms: D058491:Bacterial Load; D002212:Capsicum / Q000382:microbiology*; D004572:Electrolysis; D005519:Food Preservation / Q000379:methods*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008089:Listeria monocytogenes / Q000187:drug effects / Q000302:isolation & purification* / Q000528:radiation effects; D012486:Salmonella typhimurium / Q000187:drug effects / Q000302:isolation & purification* / Q000528:radiation effects; D000069453:Ultrasonic Waves; D014867:Water / Q000737:chemistry*
chemical_list: D014867:Water
keywords: Fresh-cut bell pepper; Listeria monocytogenes; Salmonella enterica serovar Typhimurium; Slightly acidic electrolyzed water; Ultrasound