2019 ; Vol.29-8: 1240~1247
|Author||Hyuk-Je Woo, Jun-Beom Park, Ji-Hoon Kang, Ho Hyun Chun, Kyung Bin Song|
|Place of duty||Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea|
|Title||Combined Treatment of High Hydrostatic Pressure and Cationic Surfactant Washing to Inactivate Listeria monocytogenes on Fresh-Cut Broccoli|
J. Microbiol. Biotechnol.2019 ;
|Abstract||This study was conducted to examine the inactivation effect of the combined treatment of high
hydrostatic pressure (HHP; 400 MPa for 1, 3, and 5 min) and cationic surfactant washing
(0.05% benzethonium chloride, BEC) against Listeria monocytogenes inoculated on fresh-cut
broccoli (FCB). Washing with BEC at concentrations exceeding 0.05% resulted in 2.3 logreduction
of L. monocytogenes counts on FCB, whereas HHP treatment had approximately 5.5-
5.6 log-reductions regardless of the treatment time. Scanning electron microscopy
corroborated microbial enumeration, revealing that the combined treatment was more
effective in removing L. monocytogenes from FCB than individual treatment with HHP or BEC.
Color and total glucosinolate content were maintained after the combined treatment, although
the hardness of the FCB slightly decreased. The results clearly suggest that the combined
treatment of HHP and BEC washing has potential value as a new sanitization method to
improve the microbial safety of FCB.|
|Key_word||Cationic surfactant, combined treatment, fresh-cut broccoli, high hydrostatic pressure|
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