Control measures of pathogenic microorganisms and shelf-life extension of fresh-cut vegetables

Jeong Yeon Lee, So Young Yang, Ki Sun Yoon

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

Abstract

We investigated the combined effect of using slightly acidic electrolyzed water (SAEW), ultrasounds (US), and ultraviolet-C light-emitting diodes (UV-C LED; 275 nm) for decreasing pathogenic Escherichia coli and Staphylococcus aureus (SEA) in fresh-cut vegetables, including carrots, celery, paprika, and cabbage. Survival of pathogenic E. coli and SEA and quality properties of fresh-cut vegetables at 5 and 15C for 7 days were also investigated. When combined treatment (SAEW + US + UV-C LED) was applied to fresh-cut vegetables for 3 min, its microbial reduction effect was significantly higher (0.97~2.17 log CFU/g) than a single treatment (p < 0.05). Overall, the reduction effect was more significant for SEA than for pathogenic E. coli. At 5C, SAEW + US and SAEW + US + UV-C LED treatments reduced populations of pathogenic E. coli and SEA in all vegetables. At 15C, SAEW + US + UV-C LED treatment inhibited the growth of both pathogens in carrot and celery and extended the shelf life of fresh-cut vegetables by preventing color changes in all vegetables. Although the effects of treatments varied depending on the characteristics of the vegetables and pathogens, UV-C LED can be suggested as a new hurdle technology in fresh-cut vegetable industry.

Original languageEnglish
Article number655
JournalFoods
Volume10
Issue number3
DOIs
Publication statusPublished - Mar 2021

Keywords

  • Fresh-cut vegetables
  • Shelf life
  • Slightly acidic electrolyzed water (SAEW)
  • Ultrasounds (US)
  • Ultraviolet-C light-emitting diodes (UV-C LED)

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