Ultrasonication enhanced low concentration electrolyzed water efficacy on bacteria inactivation and shelf life extension on lettuce

Fereidoun Forghani; S. M.E. Rahman; Myoung Su Park; Joong Hyun Park; Jiyong Park; Kyung Bin Song; Deog Hwan Oh

doi:10.1007/s10068-013-0018-8

Ultrasonication enhanced low concentration electrolyzed water efficacy on bacteria inactivation and shelf life extension on lettuce

Fereidoun Forghani, S. M.E. Rahman, Myoung Su Park, Joong Hyun Park, Jiyong Park, Kyung Bin Song, Deog Hwan Oh

Department of Biotechnology

Research output: Contribution to journal › Article › peer-review

36 Citations (Scopus)

Abstract

Effect of ultrasonication (40 kHz) to enhance low concentration electrolyzed water (LcEW) efficacy for microbial decontamination on lettuce leaves was investigated. Lettuce was separately treated with LcEW, ultrasonication, LcEW combined with ultrasonication, LcEW followed by ultrasonication, and ultrasonication followed by LcEW for 1, 3, and 5 min for each step at room temperature. The highest reduction (2. 3 log CFU/g) in total bacteria count (TBC) was resulted from ultrasonication followed by LcEW. Subsequently, the effect of temperature was studied resulting in 2. 6 and 3. 18 log CFU/g reduction of TBC and Escherichia coli O157:H7 respectively, in 3 min ultrasonication followed by 3 min LcEW treatment at 40°C. This optimum treatment also prevented lettuce from reaching 7. 0 log CFU/g in TBC until the end of the 6 day storage at 10°C. Therefore, this newly developed approach may result in improved microbiological safety and enhanced shelf life of produce.

Original language	English
Pages (from-to)	131-136
Number of pages	6
Journal	Food Science and Biotechnology
Volume	22
Issue number	1
DOIs	https://doi.org/10.1007/s10068-013-0018-8
Publication status	Published - 2013 Feb

Bibliographical note

Funding Information:
Acknowledgments This work was supported by a grant from The Korea Institute of Planning and Evaluation for Technology of Food, Agriculture, Forestry and Fisheries IPET project (310013-03-1-WT121), Korea.

All Science Journal Classification (ASJC) codes

Biotechnology
Food Science
Applied Microbiology and Biotechnology

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10.1007/s10068-013-0018-8

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abstract = "Effect of ultrasonication (40 kHz) to enhance low concentration electrolyzed water (LcEW) efficacy for microbial decontamination on lettuce leaves was investigated. Lettuce was separately treated with LcEW, ultrasonication, LcEW combined with ultrasonication, LcEW followed by ultrasonication, and ultrasonication followed by LcEW for 1, 3, and 5 min for each step at room temperature. The highest reduction (2. 3 log CFU/g) in total bacteria count (TBC) was resulted from ultrasonication followed by LcEW. Subsequently, the effect of temperature was studied resulting in 2. 6 and 3. 18 log CFU/g reduction of TBC and Escherichia coli O157:H7 respectively, in 3 min ultrasonication followed by 3 min LcEW treatment at 40°C. This optimum treatment also prevented lettuce from reaching 7. 0 log CFU/g in TBC until the end of the 6 day storage at 10°C. Therefore, this newly developed approach may result in improved microbiological safety and enhanced shelf life of produce.",

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AU - Park, Joong Hyun

AU - Park, Jiyong

AU - Song, Kyung Bin

AU - Oh, Deog Hwan

N1 - Funding Information: Acknowledgments This work was supported by a grant from The Korea Institute of Planning and Evaluation for Technology of Food, Agriculture, Forestry and Fisheries IPET project (310013-03-1-WT121), Korea.

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N2 - Effect of ultrasonication (40 kHz) to enhance low concentration electrolyzed water (LcEW) efficacy for microbial decontamination on lettuce leaves was investigated. Lettuce was separately treated with LcEW, ultrasonication, LcEW combined with ultrasonication, LcEW followed by ultrasonication, and ultrasonication followed by LcEW for 1, 3, and 5 min for each step at room temperature. The highest reduction (2. 3 log CFU/g) in total bacteria count (TBC) was resulted from ultrasonication followed by LcEW. Subsequently, the effect of temperature was studied resulting in 2. 6 and 3. 18 log CFU/g reduction of TBC and Escherichia coli O157:H7 respectively, in 3 min ultrasonication followed by 3 min LcEW treatment at 40°C. This optimum treatment also prevented lettuce from reaching 7. 0 log CFU/g in TBC until the end of the 6 day storage at 10°C. Therefore, this newly developed approach may result in improved microbiological safety and enhanced shelf life of produce.

AB - Effect of ultrasonication (40 kHz) to enhance low concentration electrolyzed water (LcEW) efficacy for microbial decontamination on lettuce leaves was investigated. Lettuce was separately treated with LcEW, ultrasonication, LcEW combined with ultrasonication, LcEW followed by ultrasonication, and ultrasonication followed by LcEW for 1, 3, and 5 min for each step at room temperature. The highest reduction (2. 3 log CFU/g) in total bacteria count (TBC) was resulted from ultrasonication followed by LcEW. Subsequently, the effect of temperature was studied resulting in 2. 6 and 3. 18 log CFU/g reduction of TBC and Escherichia coli O157:H7 respectively, in 3 min ultrasonication followed by 3 min LcEW treatment at 40°C. This optimum treatment also prevented lettuce from reaching 7. 0 log CFU/g in TBC until the end of the 6 day storage at 10°C. Therefore, this newly developed approach may result in improved microbiological safety and enhanced shelf life of produce.

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Ultrasonication enhanced low concentration electrolyzed water efficacy on bacteria inactivation and shelf life extension on lettuce

Abstract

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